Cathay Members’ Choice Awards 2024: Asia’s top young chef

Welcome to the Cathay Members’ Choice Awards: our flagship awards which celebrate everything that makes the world so amazing – as voted for by you, our global community of members. Discover the winner that captured your hearts – and your votes – as well as the contenders that made it to the shortlist. 

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Winner: Terry Ho, Amber, Hong Kong SAR

Over the past decade, chef Terry Ho has worked his way up the ranks at some of the region’s most celebrated fine-dining establishments. Starting as a demi-chef at Amber in 2017, he quickly became a sous chef before moving to the star-studded L’Atelier de Joel Robuchon in Taipei. Now back at Amber as chef de cuisine, Ho is introducing his own touches to the menu, like home-fermented miso, and contributing to new sustainability initiatives.

Jorge Chen, Fat Passion, Phnom Penh

Hong Kong-born Jorge Chen has brought new energy and camaraderie to Phnom Penh’s food scene with his soulful Asian fusion creations – think smoked pork belly sandwiches, fried chicken with chilli-honey sauce and spicy tuna tartare – at Fat Passion, just around the corner from the Royal Palace. Leading his tight-knit team with passion, Chen has also crafted a casual dining space where every guest feels welcome.

Chudaree “Tam” Debhakam, Baan Tepa, Bangkok

At just 32 years old, chef Tam Debhakam has soared to the top of Asia’s culinary scene with her two-Michelin-starred restaurant, Baan Tepa, where she adds personal touches to creative tasting menus that revive Thai heritage recipes. Having worked at the Blue Hill at Stone Barns – a high-end farm-to-table restaurant near New York City – Debhakam also embraces sustainability, sourcing produce from her on-site organic garden or small-scale farmers and fisherfolk across Thailand.

Pat-In “Knock” Promsawadi, Restaurant INT, Bangkok

Chef Knock ’s French culinary precision, robust Thai flavours and incredible finesse have made Restaurant INT a must-visit restaurant in Bangkok. The talented chef transforms Thai staples into stunning haute cuisine, such as pork terrine infused with the flavours of moo ka ta (all-you-can-eat barbecues) and northern Thai mushroom soup made with seasonal morels. From his exacting cooking to his artful presentation, Knock is one to watch.

Manav Tuli, Leela, Hong Kong SAR

After bringing Chaat at Rosewood Hong Kong to Michelin-starred status, globe-trotting Indian chef Manav Tuli branched out with his first solo project, Leela, in Hong Kong in 2023. Playful and imaginative, Tuli highlights flavours which represent India's regional diversity and traditions, citing influences that stretch back thousands of years. He’s joined a vanguard of ambitious Indian chefs shaking up Asia’s dining scene – and we can’t wait to see what he cooks up next.