Enjoy priority access to a culinary odyssey at Asia’s Finest Tables

Travel trends come and go, but experiencing a country through its cuisine remains a visceral way to embrace its culture. As more adventurous food lovers look for unforgettable gastronomic experiences, UOB offers a unique gateway with Asia’s Finest Tables.

This year-long programme rotates every quarter, and the latest selection features five Michelin-starred and award-winning restaurants from Singapore, Malaysia and Thailand.

Select UOB cardmembers enjoy a rare opportunity to witness the artistry of celebrated chefs up close, with priority reservations and special perks. In addition to signature dishes, members can indulge in off-menu creations. To elevate the meal, each guest will be treated to a complimentary glass of wine, rated 94 and above by Robert Parker Wine Advocate.

And what’s a toast without good company? Each reservation includes a complimentary seat for a second diner, so you can share this journey with a fellow food lover. With curated menus from some of Asia’s most exciting chefs, this is an experience you’ll want to mark on your calendar, even as you travel regionally for business or pleasure.

LOCAL LEGENDS

Two-Michelin-starred Cloudstreet has been dazzling diners for years with chef Rishi Naleendra’s creations. With a blend of Sri Lankan heritage and Australian influences, his signatures include the bold Sri Lankan Curry of Western Australian Blue Marron, now featured on the menu of Asia’s Finest Tables. Another highlight is the grilled Tochigi A4 Wagyu, a rich interplay of meaty depth and umami flavours, complemented by beef-jus-glazed bell pepper and fermented soy.

UOB cardmembers are in for a treat with the exclusive Beeswaxed Aged Pigeon. Encased and aged in beeswax to lock in moisture, this unique preparation also imparts a subtle floral note to the bird, which is served with figs, endive and madeira jus. Another signature dish, Popcorn Pannacotta, features unconventional savoury elements like green chili and laksa leaf ice cream, marking a memorable finish to your meal.

At Meta, also boasting two Michelin stars, chef Sun Kim brings modern Korean cuisine to life with a contemporary flair. The Hand-cut Noodle (milmyeon), made in-house and inspired by chef Kim’s hometown of Busan, combines fermented chili, lime and fresh seaweed for a refined yet refreshing taste. The Chawamushi (gyeran jjim), a steamed egg pudding, is served with haemultang, an unctuous Korean seafood broth topped with spanner crab and Manila clams, and drizzled with chili oil and minari (water dropwort) oil for added depth.

Don’t miss the Lobster exclusive, featuring butter-poached Canadian lobster meat paired with charcoal-grilled zucchini, cuttlefish and squid. The dish is enhanced by a fish bone beurre blanc sauce, diced minari and trout roe, bringing rich, fresh ocean flavours to life.

NEIGHBOURING TREASURES

With a passport in hand, it’s time to explore our neighboring culinary havens, Malaysia and Thailand, as Asia’s Finest Tables continues its journey.

In Kuala Lumpur, Beta has been celebrating the rich profiles of Malay cuisine with a modern twist. Chef Raymond Tham, with his finesse in modern techniques and exquisite plating, has earned one Michelin star for Malaysia.

UOB cardmembers can relish two exclusive new dishes: The Wagyu Beef Masak Hitam, featuring grilled Miyazaki Wagyu paired with a traditional spicy dark sauce, and Buah Keluak – except this time, the savoury dish has been transformed into a decadent dessert combining the aromatic nut with Chemor chocolate cremeux and salted caramel cashew.

Travel north to Bangkok, where Gaggan at Louis Vuitton offers a refreshing take on progressive Indian cuisine. Known for its elusive reservations, this ultra-trendy spot is now more accessible to UOB cardmembers, who can enjoy special creations like the Salted Egg Hokkaido Scallop and Prawn Toast. This dish features a delightful mix of salted egg sauce and seasonal seafood, wrapped in crispy dough and garnished with zesty caviar and ikura.

For dessert, indulge in the Foie Gras Kaya Mont Blanc. A creative fusion of Singaporean and French classics, it features a sweet, crispy ghewar cracker and creamy kaya custard, finished with a rich foie gras ganache.

Meanwhile, those visiting the two-Michelin-starred Sühring can enjoy a masterclass in modern European cuisine. UOB cardmembers can enjoy an exclusive dessert, the Omas Banana Split, crafted by twin chefs Mathias and Thomas Sühring. Inspired by the chefs’ childhood, when bananas were a rare treat, this dish features a trompe l’oeil banana crafted from white chocolate, filled with baked Nam Wa banana cream and caramel. It’s served with hazelnut ice cream and vanilla Chantilly, and finished with a pour of eggnog.

Enjoy priority access to these culinary gems and discover firsthand why they are celebrated as part of Asia’s Finest Tables. This gastronomic adventure is available to UOB Reserve cardmembers in Singapore, UOB Infinite or Zenith cardmembers in Malaysia and Indonesia, and UOB Reserve or Infinite cardmembers in Thailand.

Secure your seat at Asia’s Finest Tables today. Reservations open on Sep 23.