Where Does Masque’s Varun Totlani Eat?

It’s official! Mumbai’s Masque has secured its spot in Asia’s 50 Best Restaurants 2025 at number 19, also earning the title of the best restaurant in India for 2025. An ingredient-forward fine-dining establishment that has become a Mumbai favourite, Masque has been at the forefront of a progressive movement in the Indian culinary space. Local flavours are given a fresh identity here, with experimentation never compromising authenticity, and innovation leading the way. At the helm of Masque are restaurateur Aditi Dugar and Head Chef Varun Totlani, who together have created the restaurant’s bold, unapologetic persona—one unafraid to challenge conventions.

To celebrate Masque’s monumental achievement, we asked Chef Varun Totlani to share his favourite destinations across Asia for food, culture, and inspiration. “I love Asian food culture—there’s always a table full of food, with friends or family sharing plates and having conversations. I enjoy snacking and nibbling on the different types of food and flavours,” the chef tells Travel+Leisure India & South Asia, sharing his best stories from around the continent.

Varun Totlani’s Favourite Culinary Destinations in Asia

South Korea

The signature flavours of Korean cuisine are subtle but bold—the dishes aren’t defined by overpowering flavour profiles. What really packs a punch, however, is the kimchi and gochujang on the side—it’s a “party” for your taste buds. Totlani can’t resist a Korean BBQ. “It’s rustic and luxe, to any extent you want it to be,” he says. The ritual involves gathering around the table and grilling the meat, paired with a variety of banchan. “Different flavours chase each other—macaroni salad, kimchi, raw marinated crabs, greens, rice, kimchi-jjigae, I love it all!” Totlani tells T+L India. Another favourite on his list is Gwangjang Market, one of the oldest and largest markets in South Korea and arguably the best place to experience Korean street food. With vendors and hawkers lining the lanes, a particular sweet potato donut stall is always busy. “It’s really not fancy—just some twisted dough with sweet potatoes, dusted with cinnamon sugar,” says Totlani, who argues it’s the best offering you can find there.

Bangkok

Bangkok’s culinary scene is a delightful juxtaposition, with the city experimenting with both street food and fine dining. From the more upscale venues, Totlani raves about Chef Dej Kewkacha’s Kyo Bar & Oyatsu. “I love Kakigori—it’s one of my favourite things to eat in Japan as well—and Chef Dej serves up some of the best Kakigori I’ve had at Oyatsu,” he exclaims. Chef Ton’s Nusara is another unmissable spot in Bangkok, where authentic Thai flavours are presented with a luxurious feel. On the streets, Jay Fai is a must-visit. While famous for its crab omelette, Totlani’s go-to dish is the dry congee with stir-fried onions, crab, and an egg.

Singapore

Singapore offers a wealth of culinary treasures for visitors to discover! The city boasts an array of fine-dining options, including Euphoria, Labyrinth, and Odette, presenting dishes that aren’t confined by region, technique, or tradition. However, it’s not a complete itinerary without a visit to Singapore’s renowned Hawker Centres. “One of my staples when I go to Singapore is KEK Seafood. I recommend the claypot pork liver rice, Singapore chilli crab, black pepper crab, and the cereal prawns—you won’t be disappointed. Then there’s the incredible chicken and rice at Maxwell Centre—unmissable!” suggests Totlani.

Japan

Japan is a dream destination for many, and for chefs, it’s no different. Totlani mentions Azuki to Kouri’s Kakigori as one of his most memorable food experiences. “I’ve also had the chance to cook with Chef Daniele Cason in Tokyo last year, where we did a really fun pop-up at Pizza Bar On 38th,” he says. While strolling through the country’s fish markets, he recalls tasting the freshest sushi, which rivals even the most prestigious sushi establishments.

“The high-quality food in every nook and cranny of Japan makes eating here a real pleasure. It’s no surprise, though, as it’s the land of ‘shokunin,’ where chefs dedicate their entire lives to mastering one culinary style. How can one not be inspired by such a rich food culture?” Totlani reflects. And of course, we can’t disagree!

Philippines

Before visiting the Philippines in 2023, Totlani had many misconceptions about Filipino cuisine. His experience quickly changed his perspective. “I’m so glad I went there and opened my mind to this cuisine. I found so many similarities to Indian food, particularly in terms of its culture,” the Masque chef tells T+L India, naming Toyo Eatery as one of his favourite places to eat. The cultural connection to India is also fascinating. For example, the Filipino practice of “kamayan,” which means eating mindfully with your hands, is a communal experience where delicacies are placed in the centre of the table, and everyone eats from a banana leaf. It’s this shared culture that attracts him to the cuisine.

Related: Why Masque’s Pop-Up At Nahargarh Says A Lot About Culinary Travel Trends

Note:
The information in this article is accurate as of the date of publication.

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