At the end of March, the 2026 Asia’s 50 Best Restaurant Awards list was released, one of the most revered (and respected) restaurant guides. Edging its way onward and ever upward, Shanghai holds claim to five of the top 50 coveted spots, a commendable 10% of the total list out of nearly 20 cities included across the region.

READ MORE: Hong Kong’s The Chairman is Crowned the No. 1 Restaurant in Asia 2026

One of the most exciting additions to the list, La Bourriche 133 made its debut at No. 48, the first time this restaurant has been recognized as one of the best of the best in all of Asia (a well deserved accolade, in our humble opinion).

After the initial waves of euphoria have washed over Executive Chef Lee Jiawei, we sat down with the man of the hour to learn more about what this great achievement means for him, the team, and the future of La Bourriche 133.

First of all, congratulations on securing the position as the No. 48 restaurant in all of Asia, a major achievement! What was your immediate reaction when you found out La Bourriche 133 had won?
The feeling was incredible. Being included in the extended list last year, just one year after opening, already felt like a milestone. To enter the main list this year was surreal. It honestly took us some time to fully process it.

Let’s take a quick step back. Please share with us about your journey leading up to this point. Where all have you worked previously and what brought you to Shanghai originally?
I was born and raised in Singapore, in a family rooted in hawker culture, where I spent much of my childhood helping at my grandmother’s stall. My first foray into a professional kitchen started during my university years in business school, when I took time off to pursue culinary training in Australia and intern at acclaimed fine dining restaurants.

Thus began a 14-year career that took me to some of the most celebrated Michelin-starred restaurants in Singapore, London and the Maldives before arriving in Shanghai in 2018. My mentor and chef had the opportunity to open a new fine dining restaurant in Shanghai then and gave me the opportunity to move to Shanghai to begin such an incredible chapter in my life.

When and how did you know you wanted to own a restaurant in Shanghai?
I think almost every aspiring cook dreams of owning his or her own restaurant eventually. Many times in my early years, I always dreamt of being a head chef one day. But, with La Bourriche 133, I think this is beyond the aspiring dreams of a young chef.

And where did the idea for La Bourriche 133 come from?
I first met La Bourriche 133’s owner Jialin (a man with more than a decade of experience in the food supply industry and the owner of Mercado 505) in 2020 during a foodie expedition to Taizhou. I think this created a very interesting dynamic over the years because our conversation since then has always revolved around good quality food, from produce to proteins. Later,  when Jialin proposed the idea to me of opening a modern seafood restaurant and creating a one-of-a-kind seafood experience like never before, it felt very natural.

The concept was so novel and compelling; I was immediately drawn to it and knew I wanted to be part of bringing it to life. The idea began during Jialin’s trip to the Basque Country in 2022, where he experienced traditional Basque grilled fish. He was struck by how deeply rooted that seafood culture was, and how absent it felt in China.

Shortly after, we connected, and within a single conversation, began envisioning what a modern seafood restaurant in Shanghai could look like. That conversation ultimately became La Bourriche 133.

Please share a bit about the dining concept and restaurant ethos for La Bourriche 133.
La Bourriche 133 is a modern seafood restaurant that pays tribute to seafood and coastal cuisines from all over the world through a contemporary lens. At La Bourriche 133, we eschew the spirit of “seafood and seafood only”, creating a fully immersive seafood dining experience –  one that highlights both exceptional sourcing and a deeper understanding of the ingredient itself.

Where does the name La Bourriche 133 come from? What is the 133?
“Bourriche” refers to the traditional wooden crates used by European fishermen to transport oysters and seafood. For us, it represents the origin and journey of the ingredient.

“133” simply comes from our address; it grounds the concept in a real place.

Do you have a favorite dish on your menu and why?
One dish I often recommend is our Chaoshan whelk. Whelk is widely appreciated in Southern China but remains relatively underexplored in Western cuisine. What drew me to it was its texture – firm yet delicate – and its subtle aroma.

At 133, we glaze it with a classic Périgord-style chicken jus and finish with crème fraîche. It’s a dialogue between familiarity and reinterpretation, something recognizable, yet presented through a different culinary language.

In a few sentences, please share with readers why they should dine at La Bourriche 133.
For first-timers to La Bourriche 133, you guys can really look forward to an incredible line up of seafood selections, both locally sourced and imported. What we offer is a distinct expression of seafood cuisine that is shaped by French cooking techniques, open-fire cooking, and a produce-driven philosophy, with an Asian sensibility at its core.

What does this most recent accolade of being a part of Asia’s 50 Best Restaurants mean to you personally?
This recognition means a great deal to us.

When we began in 2023, the idea of defining a “modern seafood” experience felt uncertain; we were stepping into something relatively uncharted, especially in a competitive market like Shanghai.

This accolade is a reassurance that the direction we chose resonates and is the right path to continue following.

Who else on your team are major contributors towards achieving this lifelong goal?
Everything we do at La Bourriche 133 is a collective effort.

Jialin, as both founder and a seasoned seafood purveyor, plays a critical role – from sourcing ingredients globally to shaping the overall direction of the restaurant. Alongside him is a dedicated team across kitchen and floor, all aligned in pushing the experience forward every day.

Will this award change La Bourriche 133’s offerings, atmosphere, or level of service in any way?
Not fundamentally.

If anything, it reinforces our belief in what we are doing. We will continue focusing on sourcing exceptional seafood and cooking it with precision, while maintaining an atmosphere that is relaxed and engaging where guests can truly enjoy seafood in its most natural and expressive form.

How would you describe the current state of the Shanghai and Greater China dining scene, and do you feel the 2026 Asia’s 50 Best list accurately reflects it?
This year we see an unprecedented number of Chinese restaurants being included in the Asia’s 50 Best main and extended list, and I think this reflects the depth and diversity of the country’s culinary culture. Personally, living and cooking in Shanghai has deeply influenced me. The energy of the dining scene, and the people behind it, continue to inspire me and shape how I cook today.

Which other chefs in Shanghai do you rave about?
The first meal that completely shifted my perception of Chinese cuisine was a meal by chef Xu Jingye of House of 102 many years back. It was such a humbling experience! I also have huge respect for chef Yoda Chen of Meet The Bund for elevating Fujian cuisine to a new heights while remaining so honest and authentic in his cooking. Finally, I have huge admiration for chef Jason Liu of Ling Long, who really put modern Chinese cuisine on the culinary world map of today and brought much-deserved global attention to this city. This city is truly filled with so many incredible culinary talents.

If you could cook one other cuisine, what would it be?
Sichuan cuisine, without a doubt.

My wife is from Chengdu, and through her cooking, I’ve developed a deep appreciation for its bold and layered flavors. I would like to think that I can cook Sichuan food very well, although my wife thinks differently!

Are you already gunning for other accolades like Michelin stars of Black Pearl diamonds? If so, what’s next for you and the team?
Gaining accolades and recognitions are obviously something we appreciate and desire, but I sincerely hope that as a chef I always remember the reason I gave up a white collar career to pursue a life in chef whites: I really enjoy the life of a chef, and I just hope I can continue to cook with my team, cook for my guests, and walk this seafood culinary journey with them just like this for many years down the road.

If you could share one piece of advice to other younger chefs in the industry, what would it be?
不忘初心:  Never forget why you chose to become a chef.

Hold onto your beliefs and conviction.

Remember to work hard.

Keep pushing.

Pay attention to details, and stay focused during service so you don’t let down the guests who pay to experience your cooking each day.

Finally, never forget to have fun!