UOB invites you to enjoy the finest seats at Asia’s Finest Tables in an exclusive regional dining program curated just for UOB Cardmembers

In the exclusive world of gastronomy, accolades are given with discerning distinction, reserved only for those who attain exceptional standards. Each honour emerges from a rigorous process of meticulous evaluation, where only the most refined establishments that are distinguished by exquisite craftsmanship, visionary artistry, and impeccable execution are recognised.

It is through these distinctions that UOB has thoughtfully curated a selection of fine dining establishments for its discerning clientele, offering selected UOB Cardmembers from Singapore, Thailand, Malaysia and Indonesia exclusive access to some of Asia’s most in-demand tables.

Guests can expect bespoke, full-course menus created by celebrated chefs with off-menu surprises alongside signature dishes, each paired with the refined sparkle of Taittinger Prestige Rosé Champagne per diner. Selected UOB Cardmembers will get to enjoy these exquisite dining experiences designed to delight their palate, at preferential rates.

This season’s list of Asia’s Finest Tables comprises seven exceptional MICHELIN-starred, award-winning restaurants across Singapore, Kuala Lumpur, Penang, Jakarta, and Bangkok.

Thevar, Two-MICHELIN Stars (Singapore)

Thevar is a must-visit for those eager to explore the rich tapestry of Indian gastronomy. Chef Mano Thevar tells a compelling story of contemporary cuisine, where traditional ingredients are reimagined with modern finesse.

Here are two off-menu dishes created especially for UOB Cardmembers. The first is Ghee Roasted Aomori Scallops, which arrive with the rich aroma of seared ghee. With each bite, you can taste the sweetness of the plump scallops as they release their briny juice. Paired with a creamy Tellicherry pepper purée, the dish becomes a silky, smooth experience, accented by the mature black pepper that leaves a subtle heat, lingering just long enough to evoke a gentle sweet and spicy sensation.

What elevates the dish further is the slaw, a delightful collision of textures and aromas. Tart kaffir lime imparts a citrusy brightness, while the fresh coriander and toasted peanuts add layers of flavour and crunch. Each mouthful offers a vibrant medley of rich, harmonious tastes.

For vegetarians, the King Oyster Mushroom Semiya offers comforting indulgence. Delicate semiya noodles serve as a canvas for thick, umami-rich king oyster mushrooms that deliver an earthy bite with every forkful. The textural contrast of crispy poha enhances the dish, while a gremolata of fresh herbs and citrus zest brightens the plate, adding a lift of freshness that lingers. The result is an outstanding vegetarian creation that commands attention, not as an afterthought, but as a star in its own right.

Summer Pavilion, One-MICHELIN Star (Singapore)

Chef Cheung Siu Kong’s passion for cooking was kindled at the age of seven while helping his grandmother in the kitchen. At Summer Pavilion, his refined Cantonese cuisine is presented in a contemporary setting of quiet sophistication, paired with attentive service.

Savour creative dishes that are not found on the regular menu, including the Baked Canadian Lobster, Black Caviar, and Superior Stock. An indulgent dish, the succulent lobster is slow-poached in superior stock and topped with a generous serving of caviar.

Another favourite among diners is the Steamed Glutinous Rice with Hairy Crab Roe, wrapped in lotus leaf. The surprise element is the crispy fried shallots, offering a hearty, flavourful parcel of comfort and refinement in every bite.

Restaurant Au Jardin, One-MICHELIN Star (Penang, Malaysia)

In Georgetown, the jewel box of Penang’s dining scene, Restaurant Au Jardin lives up to its name, ‘a stroll into the garden’. Guests enter through a private garden where lush greenery sets the stage for an enchanting meal.

The Local Asparagus, Pearl Corn, and Semporna Abalone is a light and comforting dish that showcases local asparagus, matched with the sweetness of succulent pearl corn and tender, charred Semporna abalone.

Conclude your meal with the Hyssops & Lime Dessert, which is a crisp celery sugar tuile complemented by the herbal brightness of hyssop, and enhanced by local Penang vanilla. Paired with Vanilla pate de fruit, it provides a refined and aromatic finale to an unforgettable dining experience.

Beta KL, One-MICHELIN Star (Kuala Lumpur, Malaysia)

Beta KL is a distinguished establishment that masterfully marries Malaysia’s rich flavours with contemporary finesse. The menu takes you on a voyage through the country’s most iconic dishes, inspired by its diverse regions.

Diners will be delighted to know that the chef has specially prepared dishes such as the Cornfed Chicken —an exquisite concoction of juicy, tender cornfed chicken served in a crystal-clear consommé infused with the medicinal herb Dang Gui (Angelica sinensis). Accompanying this is a delicate, flaky chicken pastry, creating an intriguing interplay of texture and aroma.

Another UOB exclusive dish is the Dry Aged Cherry Valley Duck, which is a celebration of bold flavours and rich textures, dry-aged local Cherry Valley duck is complemented by a silky fermented bean curd yam Pavé, and house-made duck leg sausage seasoned with five spices that imbues the dish with a profound depth of flavour.

Mezzaluna by Lebua, Two-MICHELIN Stars (Thailand)

Located on the 65th floor of State Tower, Mezzaluna offers sweeping views of Bangkok’s skyline. Chef Ryuki Kawasaki’s seven-course tasting menu evolves with the seasons, crafted from the finest ingredients—from oysters to rare truffles and teas.

Off-menu creations include: Seared foie gras paired with Beni Haruka, hazelnut, gingerbread, and truffle, offers a refined harmony of flavours. It is beautifully complemented by Japanese sweet potato fondant, gingerbread praline, hazelnut foam, and delicate truffle shavings—an intricate interplay of sweet and savoury that elevates the palate in the most exquisite way.

Another remarkable creation, Matsukawa Karei—featuring butter-poached Barfin flounder, smoked haddock brandade, white wine sauce, salmon roe, and caviar—embodies the artistry of seafood with finesse. Unlike many ingredients, seafood is a gift of nature, and in Kawasaki’s hands, each element is carefully crafted to enhance the others’ flavours, leaving the palate longing for more—a testament to his mastery of this delicate art.

Samrub Samrub Thai, One-MICHELIN Star (Thailand)

Chef Prin Polsuk preserves ancient Thai recipes while giving them a refined modernity. A protégé of David Thompson, Prin founded Samrub Samrub Thai in 2019, making it one of Bangkok’s hardest-to-book restaurants.

Grey Pomfret Soup with Finger Root is a delicate and aromatic broth, featuring pla tao toey (grey pomfret) gently simmered with finger root. The soup offers a blend of coastal freshness and forest earthiness, resulting in a culinary experience that is both clean and complex.

Fried Duck Breast with Salt and Jaew Pee Pong features a crowd-pleaser, crispy-skinned duck, pan-fried to preserve its juicy tenderness. It is accompanied by Jaew Pee Pong, a bold, spicy dipping sauce. Crafted from fermented chilli, tomatoes, and wild herbs, this condiment delivers an intensely aromatic profile with a fiery kick.

Kindling, PRESTIGE Gourmet Awards 2025 – Indonesia’s 30 Best Restaurants (Gold Award)

In Indonesia, where the MICHELIN Guide is unavailable, restaurants are chosen from Asia’s 50 Best list. A rising star in Jakarta’s dining scene, Kindling is captivating diners in the upscale neighbourhood of Menteng. Set in a restored 1900s residence, its ambience blends heritage charm with understated elegance. Chef-owner Vallian Gunawan elevates familiar flavours with subtle surprises, always honouring their roots.

The signature 36 egg-yolk noodles are a masterclass in culinary artistry. The rich egg yolk noodles are tossed with rendered lapcheong and its perfumed fat, they leave an intoxicatingly savory taste, while flecks of chive add a subtle earthy note.

What elevates the dish further is its theatrical flourish: a delicate mist of ‘Winter Poems’ Shaoxing wine is gently sprayed over the noodles, priming the palate for what lies ahead. The crowning touch is the fresh bafun uni, which introduces a taste of the ocean—its sweetness elegantly tempering the richness of the fatty lapcheong.

Another UOB exclusive dish, the ‘carrara 640’ beef is a brilliant diptych: two distinct cuts, each offering a study in contrast and harmony. The Denver steak, proudly sourced from Australia, is lacquered in glossy black pepper caramel and grilled over binchotan charcoal, resulting in a succulent pink interior.

Every bite is taut, tender, and deeply flavoured, perfectly complemented by a slaw of green mango, green chili, coriander, and beef tendon, with a hint of green Szechuan peppercorn. This finely chopped medley provides bursts of acidity, heat, and crunch, balancing the dish’s richness.

The secret, as they say, is in the sauce. The Medanese soto is infused with coconut milk, turmeric, and galangal, then elevated with aromatic laksa leaf oil, arguably one of the most flavourful sauces. Each bite is an orchestration of texture, depth, and vibrant Southeast Asian flavours.

Enjoy priority access to the finest dining experiences in the region with Asia’s Finest Tables by UOB Cards. To book your tables, visit priority-access.com/uob. Tickets will go on sale from 29 September (12pm)

Terms and conditions apply. This programme is exclusively available to UOB Reserve Cardmembers in Singapore, UOB Infinite Metal or Zenith Cardmembers in Malaysia, UOB Reserve or Infinite Cardmembers in Thailand, and UOB Zenith Cardmembers in Indonesia.