At Potong, Pichaya “Pam” Soontornyanaki presents her five-element philosophy of salt, acid, spice texture, and Maillard reaction in Thai-Chinese dishes such as a 14-day, five-spice aged duck or a remake of street desserts. For her work, the Bangkok-based chef has been named Asia’s Best Female Chef for 2024. “May this accolade inspire young female chefs to break barriers and ignite grand culinary dreams. I believe that with passion and dedication, anyone can carve their path to success,” she said of the honour. Supporting women further, the chef has also collaborated with AWC Thailand to launch the Women for Women Scholarship, a programme that provides financial assistance to aspiring female chefs.

Read Pichaya Soontornyanakij’s full profile on Asia’s Most Influential

Darren Chin’s DC Restaurant is one of four Malaysian establishments awarded one Michelin star in the Michelin Guide Kuala Lumpur and Penang 2023. “The dishes range from classic French, such as sole à la meunière, to novel creations with Japanese influences, all underpinned by solid skills,” writes the Michelin Guide about DC. Expect seven-, five- and four-course dining plus the Emperor Menu starring butter-poached rock lobster or dry-aged duck. The three-storey space is integral, too, in the experience, with private rooms cocooned by blood-red walls and a Moon Bar adorned by a life-size oil painting of the celestial body (get your neo-Parisian cocktails here).

Read Darren Chin’s full profile on Asia’s Most Influential

For enriching the Philippine dining scene, Anna Lorenzana De Ocampo was named a finalist of the 2022 Entrepreneur of the Year award by the SGV Foundation. The CEO of the Wildflour Group has parlayed the decade-long success of its first concept, Wildflour Café + Bakery, into a universe of dining destinations that includes original concepts Little Flour, Wild Flour Italian, Farmacy Ice Cream, Wildflour To-Go, Wildflour Burger and Wildflour Pizza, plus the franchise of Pink’s Hot Dog. As of 2022, the group has 15 branch locations of its five main restaurant concept brands and several sub-brands, and is looking to expand its footprint outside of Metro Manila and perhaps even “across borders and overseas in the near future.”

Read Ana Lorenzana De Ocampo’s full profile on Asia’s Most Influential

In 2022, Syed Asim Hussain’s Black Sheep Restaurants marked ten years of defining the best of hospitality in Hong Kong. The group curates a variety of dining experiences, such as Greek taverna Artemis & Apollo, the Argentinian steakhouse Buenos Aires Polo Club and the Michelin-starred restaurants Belon and New Punjab Club. In September 2022, Black Sheep opened the Magistracy Dining Room, which calls back to London’s oldest restaurants and serves classic British cuisine. “We feel a responsibility on our shoulders to do something here that will connect Hong Kong's past and present with its future,” said the founder about the project to Tatler. 

Read Syed Asim Hussain’s full profile on Asia’s Most Influential

Loh Lik Peng’s Unlisted Collection designs memorable hotel and dining concepts not just in Singapore but also in Shanghai, Dublin, London and Sydney. Fine-dining establishment Terre, for example, opened in 2022 at Castlemartyr Resort—a 17th-century manor house nestled in 220 acres of greenery in Ireland. Of course, in Singapore, the CEO has established an array of favourites, such as Restaurant Zén, the Asian outpost of the three-Michelin-starred Restaurant Frantzén from Stockholm, Sweden; the experimental kitchen/ record bar/ art gallery/ events venue Appetite; and Burnt Ends with chef David Pynt, where diners can get a 75-day dry-aged wagyu and a doughnut birthday cake. 

Read Loh Lik Peng’s full profile on Asia’s Most Influential 

In 2018, at the height of his popularity, André Chiang shuttered his two-Michelin-starred Restaurant André in Singapore (for which he partnered with fellow honouree Loh Lik Peng). With the desire to cultivate the culinary tradition of Taiwan, he returned to his hometown and opened Raw, where, notes the Michelin Guide, diners can “…expect modern presentation and a stimulating blend of flavours, textures and temperatures”. Wherever Chiang operates, he innovates: he launched the Taiwan Flavour Spectrum, a research project that analyses Taiwanese flavours from the past century; and released an edible NFT, “We Are What We Eat”, and a Seed NFT that provides coveted priority bookings for his two-starred-Michelin restaurant. 

Read André Chiang’s full profile on Asia’s Most Influential 

Tatler Asia’s Most Influential is the definitive list of people shaping our world today. Asia’s Most Influential brings together the region's most innovative changemakers, industry titans and thought leaders who are driving positive impact in Asia and beyond. View the full list here.

NOW READ

Everything you need to know about Antarctica’s shrinking ice in the time of rapid climate change

The inspiring thought leaders of Asia’s Most Influential are pushing progress with fearless ideas

International Day of Education: How these visionary educators are shaping the future of Asia