Cathay Members’ Choice Awards 2026: Asia’s most innovative restaurant
Welcome to the Cathay Members’ Choice Awards. Our annual awards celebrate the very best in travel, dining and lifestyle – as voted by you, our global community of tastemakers.
How do we define Asia’s most innovative restaurant?
As part of this year’s awards, we’re delighted to celebrate the most innovative restaurant in Asia. While some culinary establishments follow the rules, others choose to rewrite them. Across the region, a new generation of chefs is working beyond established playbooks, drawing on tradition while pushing boundaries in unexpected ways.
With input from our expert panel, this year’s nominees have officially been shortlisted. Voting is open to Cathay members from 1 to 21 June. In the meantime, learn more about the nominees below.
The nominees
Wing, Hong Kong
What began as an invite-only, midnight supper club now ranks among Hong Kong’s most popular restaurants. Wing , just one floor below Vea, marks chef Vicky Cheng’s first move into Chinese cooking, where he brings 20 years of French training to the eight great cuisines – just without the formality. Here, Cheng throws out all the rules, reimagining classic dishes without losing sight of tradition. Even better? If you become a regular, you’ll rarely, if ever, see the same dish twice thanks to a tracking system that enables Cheng to create bespoke menus based on your preferences, dining history and what’s fresh that season.
Toyo Eatery, Makati
Toyo , which translates to “soy sauce” in Tagalog, is a Michelin-starred establishment in Metro Manila that upends everything you think you know about Filipino cuisine. Husband-and-wife team Jordy and May Navarra source ingredients from across the Philippines to create highly seasonal, plant-forward menus starring in-house fermentations and overlooked ingredients from small farms. For the full experience, try their take on the traditional Kamayan – a shared meal served on banana leaves and eaten by hand.
Farmlore, Bengaluru
Set on a working farm outside Bengaluru, Farmlore has shaken up India’s dining scene with a farm-to-table philosophy guests can actually see. The experience often begins with a walk through the organic, solar-powered farm before chef-patron Johnson Ebenezer serves ever-changing tasting menus featuring almost exclusively ingredients grown on site and sourced from nearby producers. In the kitchen, a wood-fired oven and pit stove do the heavy lifting, with fermentation and fire powering Johnson’s interpretations of regional Indian traditions.
logy, Taipei
Set in a sleek new space in Neihu, Taipei, and filled with handsome wood furnishings, two-Michelin-starred logy is owned by the team behind Tokyo’s Florilège. Chef Ryogo Tahara combines Japanese techniques and seasonal Taiwanese ingredients in a tightly paced omakase that, in the same breath, celebrates Asia’s vast diversity. It’s an ambitious goal, but Tahara nails it thanks to a scholarly approach to culinary traditions and a penchant for experimentation. And while logy now has more seats, it’s still a deeply intimate experience.