Tatler’s top 10 Dining stories that defined Asia’s food conversation in 2025
The 2025 dining landscape has been marked by a return to substance. Readers have largely moved past ephemeral trends in favour of heritage and technical proficiency. This year’s selection of Tatler’s most-read dining stories reflects a collective desire to understand the mechanics of good food, whether through the lens of a local chef’s favourite hawker stall or the centuries-old history of Asia’s most enduring institutions.
The list represents the most read (and often most discussed) pieces of the year, providing a look into how Asia eats now and why these specific narratives have found an audience. From the technical breakdown of a national dish to the profiles of the industry's most influential figures, these stories are a look at the tastes, both literal and figurative, of Asian diners throughout the region.
Read more: From Gen Z's malatang era to sensory maximalism, 7 food trends to look forward to in 2026
The best Hainanese chicken rice in Singapore, according to local chefs
Singapore’s unofficial national dish is often the subject of heated debate. This story resonated by bypassing the usual tourist recommendations and asking resident experts like LG Han and Eric Neo for their personal picks. By highlighting spots such as Kampong Chicken Eating House and Tiong Bahru Hainanese Boneless Chicken Rice, the piece focused on the technical components—the silkiness of the skin and the aromatics of the rice—that define a superior plate.
The oldest restaurants in Asia: Where every meal is a taste of living history
Longevity in the restaurant industry is rare, making the survival of establishments like Beijing’s Bianyifang and Kyoto’s Honke Owariya particularly notable. This article explored how these venues maintain their relevance across centuries. Readers were drawn to the intersection of culinary tradition and historical endurance, proving that the best dining stories often involve a sense of continuity that modern pop-ups cannot replicate.
The list of Asia’s oldest restaurants, which included Tai Pin Koong (pictured here), piqued our collective interest (Photo: Wikimedia Commons)
5 best fish and chips in Singapore to satisfy your cravings
While not indigenous to the region, fish and chips remains a staple comfort food in Singapore. This list identified the venues that have mastered the British classic, focusing on the quality of the batter and the freshness of the catch. Its popularity stemmed from its utility, providing a straightforward guide to a dish that is frequently done but rarely perfected.
Where to get the best halo-halo in Metro Manila
The 2025 heatwave in the Philippines drove significant interest in this definitive guide to halo halo. From the indulgent Harana version at The Peninsula Manila to the minimalist, three-ingredient approach of Kabigting’s, the story covered the full spectrum of the dessert. It resonated by treating a humble street snack with the same critical rigour as fine dining.
Tatler Best 20: The best restaurants in the Philippines 2025
This inaugural list marked an evolution for Tatler Dining, moving towards a more comprehensive hospitality guide. Featuring establishments like A Mano and Iai, the selection highlighted a Philippine dining scene that is increasingly confident and technically diverse. It served as a vital benchmark for the country’s top-tier gastronomic achievements.
Singapore cares deeply about its food and showed its passion through reading about everything from chef’s Hainanese chicken recommendations to Singaporean food origins (Photo: Getty Images)
5 foods you didn’t know were Singaporean
Culinary origin stories are frequently contested, and this piece explored the specific Singaporean roots of dishes often attributed elsewhere. By clarifying the history of items such as fish head curry and cereal prawns, the article tapped into a sense of national pride and curiosity about the evolution of regional flavours.
Amado and Margarita Forés share the story behind their success in the Philippine culinary industry
The Forés family name is synonymous with the professionalisation of the Philippine F&B industry. This profile of Margarita and her son Amado offered a look at their different approaches to the business—from Margarita’s pioneering Italian concepts like Cibo to Amado’s success with A Mano. It provided a human element to the best dining stories of the year, focusing on legacy and the realities of running a multi-brand empire.
January 2025 Dining Radar: La Chinesca BGC, Baker on East, Mōdan’s new menu, and more
The start of the year set a brisk pace for new openings and menu refreshes. This radar piece acted as an essential forecast for the months ahead, highlighting the arrival of La Chinesca in BGC and the evolution of Mōdan. It was a primary resource for diners looking to stay ahead of the curve in a rapidly moving market.
新北的寶藏美食熱區！永和 10 大名店推薦：「世界豆漿大王」飄香半世紀、「海爺四號乾麵店」必吃紅油皮蛋麵 (Hidden Gems in New Taipei City: Top 10 Recommended Restaurants in Yonghe)
The Yonghe district in New Taipei is a dense hub of traditional flavours, and this guide brought international attention to its most authentic corners. From the legendary World Soy Milk King to the spicy noodles at Hai Ye, the story appealed to those seeking "treasure" eats away from the city centre. It highlighted the appeal of no-frills, high-quality local dining.
Tatler Best 20 restaurants in Singapore for 2025
Rounding out the year’s most popular dining stories is the definitive ranking of Singapore’s culinary elite. This list focused on the 20 establishments that set the standard for service and innovation on the island. In a city where the competition is relentless, these awards provided a necessary filter for the most discerning diners in the region.
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