Where do Asia's top chefs find their ingredients?

No restaurant, regardless of its Michelin stars, can thrive without access to exceptional ingredients.

The best dishes often come from the simplest of places – the local market, where chefs haggle alongside home cooks in search of the perfect produce or freshest catch.

Here, some of Asia's leading chefs share the markets they visit for the freshest ingredients and inspiration.

Chef: Chisaki Iba, Mizuki Sushi at the Ritz-Carlton Kyoto

Preferred Market: Kyoto Central Wholesale Market

For food enthusiasts and travelers alike, Japan is renowned for the exceptional quality and authenticity of its fresh market offerings.

For Chef Iba, Kyoto's Central Wholesale Market is the ultimate destination for fresh ingredients.

She regularly heads to the market at 7 a.m. to select the best seasonal seafood, examining up to 15 varieties of fish from her trusted supplier. Back at the restaurant, Iba uses the fresh ingredients to create exquisite sushi and sashimi for her fortunate guests.

Mizuki Sushi, The Ritz-Carlton Kyoto, Kamogawa Nijo-Ohashi Hotori, Nakagyo-ku, Kyoto; +81 75 746 5555

Chef: Jarrett Wrisley, Soul Food Mahanakorn, Bangkok

Favorite Market: Or Tor Kor Market, Bangkok

Or Tor Kor Market, located directly across from the renowned Chatuchak Weekend Market, is often celebrated as one of Asia's premier outdoor food markets.

Jarrett Wrisley, chef-owner of Soul Food Mahanakorn with locations in Bangkok and Hong Kong, is a big fan of the market.

"With the decline of wet markets across the region and food increasingly moving into sanitized malls and supermarkets, it's refreshing to see this market continue to thrive," he says.

"The variety of produce here is staggering, and at Or Tor Kor, everything comes from the finest fruit and vegetable farms in central Thailand."

"The market has sections dedicated to beautiful seafood—both fresh, salted, and dried—along with organic rice, dry goods, and butchers working in clean, refrigerated spaces, unlike the more basic outdoor markets."

Wrisley picks up freshly pressed coconut cream, ingredients for curry pastes, fat prawns, and wild-caught fish.

"There are some great food stalls in the back, so you can grab lunch while shopping for dinner," he adds. "Be sure to try the crispy pork (moo krob) vendor."

Soul Food Mahanakorn, 56/10 Soi Thonglor, Sukhumvit 55 Road, Klongtunnua Wattana, Bangkok; +66 2 714 7708

Chef: Liu Ching Hai, Summer Palace at the Regent Singapore

Favorite Market: Chinatown Wet Market, Singapore

Singapore boasts a rich variety of fresh produce across its markets, not to mention its iconic street food hubs. For Chef Hai, Chinatown is the market of choice.

"Located in the heart of Chinese heritage and culture, it's always refreshing to see locals around. I get ingredients like wolf herring, turtles, frogs, clams, and other live seafood here. These items are rare elsewhere, and I find they are also fresher when sourced from this market."

Summer Palace, 3/F, Regent Singapore, 1 Cuscaden Road, Singapore; +65 6725 3288

Chef: Ricky Thein, Lai Po Heen at the Mandarin Oriental, Kuala Lumpur

Favorite Market: Keen Hing Enterprise, Kuala Lumpur

Ricky Thein has collaborated with numerous Chinese master chefs throughout the region, gaining priceless insights and perfecting his craft in Cantonese, Teochew, and other culinary traditions.

"Every market in Malaysia is wonderful; fresh produce and warm, welcoming people," he says.

"[Markets] are where the strong cultural ties between Malays, Chinese, and Indians create a unique and vibrant environment."

"But my absolute favorite spot is Keen Hing Enterprise, a 50-year-old Chinese herbal medicine shop."

"It’s known for its rare and fresh Chinese herbs, as well as ingredients that aid in healing and promote good health. I also pick up sea cucumber, dried scallops, oysters, and more here."

Lai Po Heen, Mandarin Oriental, Kuala Lumpur City Centre, Kuala Lumpur; +60 3-2380 8888

Chef: Haji Qahar, Bar.B.Q. Tonight, Karachi

Favorite Market: Empress Market, Karachi

Bar.B.Q. Tonight has become a staple in Karachi, Pakistan, renowned for its legendary grilled meats.

Chef Haji Abdul Qahar was born and raised in Kunduz, Afghanistan, before fleeing the war-torn country with his family as a teenager. He arrived in Karachi in 1988, the same year Bar.B.Q. Tonight first opened its doors. He started out as a dishwasher.

Qahar's dedication led him to become head chef, where he now oversees menus that feature a wide variety of produce sourced from Empress Market. Opened in 1884, this historic market is Karachi's oldest and offers everything from spices and meats to textiles.

"I love coming back here—it brings back memories of the early days when I first arrived in Karachi," says Qahar.

He pays special attention to the seafood section, particularly for jumbo prawns and pomfret fish, which are perfect for grilling.

Bar.B.Q. Tonight, Com 5/1 Boating Basin, Clifton, Block 5, Karachi, Pakistan; +92 21 111 227 111

Chef: Tsai Shihrong, Silks Palace at the National Palace Museum, Taipei

Favorite Market: Dihua Street Market, Taipei

Chef Tsai Shihrong started his culinary journey at the age of 16 and became part of the Silks Palace team in 2009.

He’s a big fan of Taipei's Dihua Street Market, located in one of the city’s oldest districts. Here, century-old apothecaries and dried goods shops coexist with trendy cafes and boutique stores.

The market is especially known for its Chinese medicine shops, where the owners share close, personal relationships with long-time customers, like chef Tsai.

"With its top-notch produce and deep-rooted history, Dihua Street Market is one of Taipei’s best-kept secrets," Tsai shares.

Tsai uses eight Chinese herbal ingredients, each with medicinal benefits, to create his signature dessert, Eight Treasure Cake. These include water lily, lotus seeds, Chinese yam, white lentils, and the intriguingly named 'atractylodes' from the sunflower family.

Silks Palace, National Palace Museum, Section 2, 221 Chishan Road, Shilin, Taipei, Taiwan; +886 2 2882 9393

Chef: Aissa Nable-Montecillo, Apartment 1B at The Henry Hotel, Metro Manila

Favorite Market: Manila Farmers Market, Cubao, Quezon City

Aissa Nable-Montecillo has worked as a consultant, private chef, and executive chef. She now oversees the menus at Apartment 1B, a beloved gourmet comfort food spot with a new location inside The Henry Hotel.

Her favorite market is the Manila Farmers’ Market in Quezon City, where fresh fruits, vegetables, meats, and prepared foods all compete for attention.

Nable-Montecillo’s top pick at the market? The seafood.

"If you’re looking for variety, this place has it all – seafood that never ends! I especially love the huge giant prawns, five to a kilo!"

Apartment 1B, The Henry Hotel, 2680 FB Harrison St, Pasay City, 1300, Metro Manila; +63 2 807 8888

Chef: Mingoo Kang, Mingles, Seoul

Favorite Market: Gyeongdong Market, Seoul

When Seoul’s first Michelin Guide was revealed in 2016, Chef Mingoo Kang’s restaurant Mingles was awarded one star.

His innovative approach to contemporary cuisine is beautifully balanced, in part due to the fresh produce sourced from Gyeongdong Market. Spanning over 3 million square feet (300,000 square meters), this vast market is a true giant.

With over 1,000 shops, Gyeongdong Market offers every food imaginable, with herbal medicine and ginseng being particularly prominent, supplying 70% of South Korea's ingredients.

"This market is the best place to experience Korea’s seasonal produce, especially the local vegetables and herbs," says Kang.

"For our restaurant, we visit at least two to three times a week to gather wild spring herbs, called 'namul' in Korean. The market offers more than 40 varieties of these herbs to choose from."

Mingles, 1/F, Gangnam-gu, 94-9 Nonhyeon-dong, Seoul; +82 2 515 7306

Chef: Simon Sunwoo, Liquid Laundry, Shanghai

Favorite Market: Chang Chun Shi Pin Shang Dian, Shanghai

Chang Chun Market in Shanghai is a popular destination for both ingredients to cook with and travel-friendly gourmet souvenirs, offering everything from local snacks to premium preserved goods.

"I rely on the high-quality Jinhua ham, dried scallops, and dried shrimp from Chang Chun to craft a classic XO sauce," explains Sunwoo.

"When selecting dried shrimp or scallops, I always go with my nose. If it smells fresh, it usually tastes great. The price often reflects the quality, so pick your ingredients based on your budget!"

Sunwoo uses his versatile XO sauce to bring a burst of umami to a variety of dishes, such as local scallion noodles, which he elevates with slow-cooked eggs and salted pollock roe.

Liquid Laundry, 2/F, 1028 Huahai Middle Rd, Xuhui District, Shanghai; +86 21 6445 9589

Chef: Justin Kam, Xiang Palace Restaurant at InterContinental Phnom Penh

Favorite market: Central Market (Phsar Thmei), Phnom Penh

Xiang Palace is a high-end dining establishment at the Intercontinental, specializing in Cantonese cuisine, led by Malaysian Chinese chef Justin Kam. Hailing from Penang, Malaysia, Kam developed his love for cooking by watching his grandmother prepare traditional Nyonya meals during family get-togethers.

His top market in Phnom Penh is Central Market, known locally as Phsar Thmei in Khmer.

Built in 1937, this market boasts a timeless Art Deco design, but it’s not just a place for food. Visitors can also find everything from designer handbags to the latest electronics.

"A visit to this market is always a delight, with its impressive selection of both local and imported fresh produce, seafood, meats, and fruits," says Kam.

"I always look forward to buying shrimp – they’re simply delicious!"

Xiang Palace Restaurant, InterContinental Phnom Penh, PO. Box 2288, Regency Square, 296 Mao Tse Toung Boulevard, Phnom Penh, Cambodia; +855 23 424 888

Chef: Gordon Tambimuttu, The Langham Melbourne

Favorite market: Queen Victoria Market, Melbourne

Tambimuttu is a seasoned professional at The Langham in Melbourne, having spent 18 years at this iconic Australian hotel.

His top choice? Melbourne’s Queen Victoria Market, a beloved destination for both locals and tourists alike.

"It’s enormous, diverse, and caters to everyone from casual home cooks to experienced chefs," Tambimuttu says. "From fresh produce to the renowned bratwurst and donuts, the exclusive cheese room and the seafood hall – Queen Victoria Market has it all."

What are his go-to buys?

“The barramundi from Western Australia, Tasmanian salmon, and Yarra Valley Dairy goats' cheese are my essentials,” says Cherkas.

The Langham, Melbourne, 1 Southgate Avenue, Southbank, Melbourne; +61 3 8696 8888

Chef: Kevin Cherkas, Cuca, Bali

Market: Rantepao Market, Toraja, Sulawesi

Charismatic chef Kevin Cherkas has honed his skills in Michelin-starred kitchens, including the famed El Bulli in Spain and Daniel in New York.

After earning numerous accolades, chef Kevin Cherkas co-founded Cuca in Bali, where he has earned acclaim for his inventive, globally influenced dishes that showcase local ingredients.

Although based in Bali, Cherkas' favorite market is actually located on the Indonesian island of Sulawesi.

“Rantepao Market in Toraja is unbeatable. The sight of hundreds of enormous, impressive buffalo being traded signals your arrival as you wind your way through the market's narrow pathways.”

The fresh vanilla, spices, organic coffee beans, fruits, and vegetables from this region are unparalleled. The unique combination of altitude, soil, and rainfall ensures they thrive here like nowhere else on Earth.

Cherkas highlights a mysterious black powder, which many vendors sell. This powder is derived from the seeds of the native keluak fruit, used to make pamarrasan, a traditional curry. The seeds are boiled, wrapped in banana leaves, and fermented underground for over a month. Afterward, the black interior is extracted, dried, and ground into powder.

“Its flavor is a unique blend—bitter like roasted nuts, deep like caramelized onions, and earthy like mushrooms,” Cherkas explains. “It’s pure umami in flavor.”

Cuca, Yoga Perkanthi, Jimbaran, Kabupaten Badung, Bali, Indonesia; +62 361 708 066

Chef Daniel Woodbridge, Amanoi, Ninh Thuận

Market: Xom Moi Market, Nha Trang

British-born Daniel Woodbridge has traveled the globe, with culinary stints in Australia, Bali, Cambodia, and Montenegro, before settling in at the Amanoi resort in Vietnam in 2015.

In a country famous for its vibrant herbs and flavors, Woodbridge doesn’t have to travel far to find a remarkable market. His favorite is Xom Moi, located in the coastal city of Nha Trang in southern Vietnam. This lively market is filled with enticing aromas, bright colors, and the sounds of busy vendors calling out to shoppers.

“This is the top market in Nha Trang,” he says. “What makes it special is that all the fish is caught locally, and the vegetables are all organic.”

With ingredients from the market, Woodbridge creates fragrant dishes like sea bass wrapped in turmeric leaves and Sup Hai San, a delicious seafood soup served in a clay pot.

Amanoi, Nui Chua National Park, Road to Ba Dien beach, Vĩnh Hải, Ninh Hải, Ninh Thuận, Vietnam; +84 68 3770 777

Chef: Gil Dumoulin, Le Planteur, Yangon

Market: Hledan Market, Yangon

French chef Gil Dumoulin honed his skills at renowned Parisian institutions like Fouquet’s and Hôtel de Crillon before moving to Morocco, where he worked as a personal chef for the royal family. He later moved to Myanmar, where he took charge of the kitchen at Le Planteur.

When Le Planteur opened in 1998, it had humble beginnings, tucked away at the end of a rough road in Yangon, Myanmar’s capital.

After relocating several times, Le Planteur found its permanent home by the serene shores of Inya Lake, following its previous moves into a beautiful mansion surrounded by romantic gardens. Chef Dumoulin became a frequent visitor to Hledan Market, a bustling hub of hundreds of vendors at a major crossroads in Yangon.

Dumoulin notes, 'We can find the freshest ingredients any day, especially herbs and spices, along with the best local shrimp.'

The high-quality produce from Hledan Market finds its way onto the menus at Le Planteur, as well as at its sister restaurants, Bistro and Gourmet.

Le Planteur, 80 University Avenue, Bahan Township, Yangon, Myanmar; +95 1 514 230

Chef: Shane Osborn, Arcane, Hong Kong

Chef Shane Osborn, originally from Perth, has a favorite market in Hong Kong: the historic Graham Street Market in Central, just a five-minute stroll from his award-winning restaurant, Arcane.

Previously at the helm of London’s two-Michelin-starred Pied à Terre, Osborn now calls one of Hong Kong’s most unpretentious yet iconic markets his top spot for fresh produce.

Osborn frequents Graham Street, known for being one of Hong Kong’s oldest wet markets, as his primary source of fresh ingredients.

In a city dominated by towering skyscrapers and luxury shops, it’s refreshing to find this lively, somewhat worn market still serving as a vital source of fresh produce for locals, says Osborn.

Osborn’s favorite ingredients are mangoes, particularly those from Thailand or the Philippines. He loves how they’re always perfectly ripe, never having been refrigerated.

At Arcane, Osborn serves the mangoes with a delicate passionfruit mousse, walnut and vanilla velouté, and a sprinkle of chocolate crumbs.

Arcane, 3/F, 18 On Lan Street, Central, Hong Kong; +852 2728 0178