Enjoy exclusive, world-class dining with UOB Cards—gain priority access to seven MICHELIN-starred and award-winning restaurants across Singapore, Bangkok, Kuala Lumpur, and Jakarta, offering bespoke menus, signature dishes, and premium wines
Fine dining is more than just carefully prepared dishes made from the finest ingredients; it embodies culinary artistry that creates unforgettable tasting experiences. As British celebrity chef Gordon Ramsay once said, “Cooking is about passion, creativity and precision—it’s what transforms a dish into an unforgettable experience.”
This quote is embodied in ‘Asia’s Finest Tables by UOB Cards’, an exclusive, year-long regional dining programme designed to delight discerning cardmembers with unparalleled access to the region’s most coveted restaurants. This season, select UOB Cardmembers will enjoy exclusive access to seven MICHELIN-starred and award-winning restaurants across Singapore, Bangkok, Kuala Lumpur, and Jakarta.
Privileges include priority reservations at these restaurants where UOB Cardmembers get to indulge in a curated full-course menu with off-menu creations and signature dishes. Cardmembers will also be treated to complimentary second seat with every paying guests. To make the experience more memorable, each guest will also be served a complimentary glass of wine rated 95 points and above by Robert Parker Wine Advocate.
Here’s a taste of the gastronomic journey that awaits:
JAAN by Kirk Westaway, two-MICHELIN stars (Singapore)
Led by Executive Chef Kirk Westaway, the restaurant redefines modern British cuisine with inventive, sophisticated twists—bringing a fresh, contemporary perspective to tradition. From shaping his culinary vision and sourcing the finest global ingredients to creating bespoke tableware and custom furniture, Chef’s passion is evident in every detail of the dining experience.
Butter Blanched Toothfish: Silky toothfish is poached in brown butter and serve with a light yet vibrant broth of tomato and baby capers. This dish combines gentle acidity with the richness of roasted butter, resulting in a clean and elegant flavour profile.
Brittany Blue Lobster Tail: Gently poached French blue lobster is served with tender green English peas, topped with a generous portion of Kristal caviar. This dish balances sweetness and salinity, highlighting the best qualities of each ingredient.
Seroja, one-MICHELIN star (Singapore)
Named after the Malay lotus flower, Seroja honours the familiar flavours of the Malay Archipelago. The restaurant collaborates with regional growers, fishermen, craftsmen, and artisans, weaving their craftsmanship into every aspect of the dining experience.
Beef Rib Percik with Crispy Sia Rice & Lauk Pauk: Beef rib is slow cooked over traditional herbs for more than 42 hours, then finish over charcoal using the percik method—grilling or roasting meat over embers or open flames. Serve the beef with Sia rice, harvested by the Lun Bawang tribe in Sarawak, alongside lauk pauk—traditional side dishes similar to Korea’s banchan.
Lobster with White Pepper Gulai & Lemongrass Coconut Broth: Slow-poached blue lobster from Brittany in butter stock and gently warm it over mangrove embers. Serve it with a seafood stew made from lobster shells, prawn stock, and tropical herbs. Enrich the dish with a lemongrass-based broth infused with cold-pressed coconut milk.
Molina, one-MICHELIN star (Kuala Lumpur)
Chef Sidney Schutte draws inspiration from global regions, especially Asia, where his travels left a lasting impression. At Molina, he masterfully blends European fine dining with the region’s extraordinary local ingredients for a truly unforgettable culinary experience.
Epoisses: This is truly a unique, delectable dessert featuring rich, intense cheese from Burgundy on a crispy potato base. Top it with mochi-style blackberries and horseradish to enhance the flavours and create an even more extraordinary tasting experience.
Herring: Crispy dill cracker is served alongside the well-known Dutch classic herring—a signature dish from chef Sidney Schutte, co-owner of Molina and the acclaimed Spectrum in Amsterdam. Garnish the dish with smoked egg yolk and dill sauce, then finish with cinnamon foam and herring caviar.
Potager, MICHELIN Guide Malaysia Restaurants (Kuala Lumpur)
Embark on a curated multi-course journey that unveils the stories behind each ingredient and producer—blending French elegance with a deep respect for land, wholesome ingredients, and served with rich traditions.
Kristal Caviar: Onsen guinea fowl egg is placed on a bed of truffle-braised leeks. Top that with braised abalone, white pearl clam, Bafun uni, and Kristal caviar. Finish the dish with a side of clam jus.
Foie Gras: Presented as foie gras torches atop tender braised rhubarb and rhubarb gel. Garnished with toasted pistachios, roselle jelly, and rich duck jus, served alongside buttery homemade brioche.
Nusara, MICHELIN Guide Thailand Restaurants (Bangkok)
Chef Thitid Tassanakajohn calls Nusara’s cuisine “Colorful Thai Cuisine”—a bold style that blends tradition with innovation. It is something entirely unique, and is inspired by his grandmother’s joyful spirit, his food captures the harmony of Ta Tien, where modernity and history beautifully collide.
Crispy Vermicelli and Siamese Lime: Fried rice vermicelli noodles is tossed with a mixture of fried tofu, shrimp, pork, or a combination of proteins. Everything is coated with a sauce made from lime juice, pineapple, kaffir lime leaves, chili, sugar, fish sauce, and Siamese lime. Garnish with scallions, bean sprouts, coriander, red chilies, and fried egg strips.
Watermelon Sorbet and Dried Fish: A traditional appetiser that features a balance of sweet watermelon, salty dried fish, and tangy lime. This dish is renowned in the famous Thai cookbook Mae Krua Hua Pat, which was widely popular among the Thai royal palace in the early 1900s. Back then, people loved to prepare this dish in summer, as the refreshing watermelon and lime helped cool the heat and bring relief during hot days.
Côte by Mauro Colagreco, two MICHELIN-starred (Bangkok)
The story of Côte begins with the sound of water and the colour of light along with the blues, greys and greens of nature. Inspired by this, Chef Colagreco creates dishes of refined simplicity which is a contemporary reinterpretation of the traditional recipes and culinary heritage of the French and Italian riviera, from Nice to Genoa.
Pigeon / Strawberry / Black Garlic: A whole pigeon, from nose-to-tail, is served alongside ripe Chiang Mai strawberries and a rich black garlic coulis, creating a sophisticated harmony of flavour and sustainability.
Tuna Belly with Radish and Dauricus Caviar: Otoro is grilled until tender, then pair with thinly sliced radish carpaccio. Finish with a layer of luxurious Dauricus caviar for a striking presentation.
August, Asia’s 50 Best Restaurants (Jakarta)
United by a shared ambition to deliver memorable dining experience where exceptional food and attentive hospitality come together as one, August founders–Chef Hans Christian and Budi Cahyadi have received numerous awards and accolades for their food.
Lombok Fish Crudo: Caught by local fishermen in Lombok, the fish is gently bathed in Kalamansi dressing. It is then served with Ikura and Black Tea Jelly, highlighting the freshness and sustainability of Indonesia’s marine resources.
Pineapple-Fed Chicken: A local supplier manages both chicken and pineapple farms. They use pineapple surplus and trimmings to feed the chickens, while artisan growers in Lembang, Indonesia, produce the Maitake mushrooms. The mushrooms are glazed and paired with a sauce made from fish fumet, tamarind (Asam Jawa), and truffle brown butter—all locally sourced.
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 today.
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.
