The 101 best places to eat around the world
So when we compiled the finest, oddest, most memorable dining hotspots from Australia to Monaco, we gathered 53 luminary chefs to help us with the task. They highlighted 101 eateries, from smoky Basque bars to bustling Asian markets. Bon appétit!
ASIA PACIFIC
Thailand’s street treats, a sushi
sensei, and famous meat pies
BENTLEY Surry Hills. 61-2-9332-
2344. Specialty: Smoked eel parfait.
“Bentley blew me away. I had
lunch there last year and it completely
exceeded my expectations.”
— Margot Janse, Franschhoek,
South Africa
GOLDEN CENTURY Sydney. 61-2-
9212-3901. Specialty: Steamed
barramundi.
“Order a lot, order blindly; you will
not be disappointed. There’s a
reason all the off-duty chefs in
Sydney hang out there.” — David
Chang, New York
HARRY’S CAFE DE WHEELS Sydney.
61-2-9357-3074. Specialty:
Tiger curry pie.
“They serve the best classic, oldfashioned
meat pies.” — David
Burke, New York
LONGRAIN Melbourne. 61-2-9280-
2888. Specialty: Pork and prawn
‘egg net’.
“Immaculate modern Thai from
Chef Martin Boetz.” — Rene Ortiz,
Texas.
MOVIDA BAR DE TAPAS Melbourne.
61-3-9663-3038. Specialty:
Anchoa tapas.
“One of the best and coolest
restaurants in Melbourne. Check
out the anchoa-anchovies on a
superthin toast with smoked
tomato sorbet and little capers.”
— Ford Fry, Atlanta
VUE DE MONDE Melbourne. 61-3-
9691-3888. Specialty: Cauliflower
risotto.
“Chef Shannon Bennett’s food is
outstanding and I cannot wait to
go back.” — David Burke
BO INNOVATION Hong Kong. 86-
852-28-508-371. Specialty: Pork
Mui Choi.
“Delicious Cantonese cuisine done
from a modern, global perspective.”
— Anita Lo, New York
CELEBRITY CUISINE Hong Kong.
86-852-36-500-000. Specialty:
Shark Fin.
“The three dishes that I always
order: soup with diced pork,
conch shell, and fish airbladder;
bird’s nest in a chicken wing; and
crispy-skinned chicken doused in
hot oil. Probably the best chicken
dish I’ve ever had.” — Seiji Yamamoto,
Tokyo
THE CHAIRMAN Hong Kong. 86-
852-25-552-202. Specialty: Stir-
Fried Pork Neck.
“Must-eats include Chairman’s Soy
Sauce Chicken with 18 different
spices, and Hong Kong Spareribs,
with preserved plums and
caramelised black vinegar.” —
Richard Ekkebus, Hong Kong
DIMDIM SUM DIMSUM SPECIALTY
STORE Hong Kong. 86-852-27-
717-766. Specialty: Siu Mai
Dumplings.
“Try their fried stuffed eggplant;
“treasures wrap” of chicken, fish
maw, mushrooms, and ginger;
and pan-fried tofu skin with chicken
and cumin. For the more adventurous:
the fried “nine dishes”
with pig’s blood and XO sauce.”
— Richard Ekkebus, Hong Kong
YU’S FAMILY KITCHEN Chengdu.
86-28-8669-1975. Specialty: Tea-
Smoked Duck.
“Some of the best Chinese food
on the planet-innovative. The elegant
surroundings make you feel
like a VIP, and the prices make
you think you just got the bargain
of the century.” — Andrew Zimmern,
host of the Travel Channel’s
Bizarre Foods
GOPI DINING HALL Ahmedabad.
91-79-26-57-63-88. Specialty:
Kathiyawadi Thaali.
“A very sweaty affair where your
plate is filled with more and more
subdji [fried vegetables with
cream].” — Fergus Henderson,
London
INDIAN ACCENT New Delhi. 91-
11-43-23-51-51. Specialty: Foie
Gras Galouti.
“A modern, fine-dining restaurant
that serves Indian food in a contemporary
way.” — Anurudh
Khanna, New Delhi
KARIM’S New Delhi. 91-11-23-26-
49-81. Specialty: Lazeez Murg
Saag.
“Muslim/Mughlai delicacies in Old
Delhi near the Jama Masjid
mosque.” — Anurudh Khanna
GAIGAI Tokyo. 81-3-35-86-33-35.
Specialty: Barbecued Chicken.
“A yakitori restaurant in the Azabu-
juban area. I usually go for
the assortment of chicken sashimi.”
— Seiji Yamamoto, Tokyo
HASSHO Hiroshima. 81-8-22-48-
17-76. Specialty: Savory Omelettes.
“A very popular okonomiyaki spot
with a long line, but it’s worth the
wait. Try one with meat and noodles.”
— Masaharu Morimoto, of
the Food Network’s Iron Chef
SUKIYABASHI JIRO Tokyo. 81-3-
35-35-36-00. Specialty: Toro Sushi.
“The best sushi on earth.” — Eric
Ripert, New York
KAHALA Osaka. 81-6-63-45-67-78.
Specialty: Iga Beef Dish.
“Love the pristine quality of the
food and how beautifully it is
presented.” — David Bouley, New
York
SUSHI SHIN Tokyo Nishi-Azabu
Building. Specialty: Angler-Fish
Terrine.
“Best sushi of your life.” — David
Myers, Los Angeles
TORITAMA Tokyo. 81-3-57-95-29-
50. Specialty: Misaki (Chicken Tail).
“Incredible boutique shochu selection
as well as sake. And of course,
the yakitori is amazing.” — David
Myers, Los Angeles
IMPERIAL TREASURE SUPER
PEKING DUCK Singapore. 65-67-
32-78-38. Specialty: Crab Meat and
Roe.
“The Peking duck is one of the
best I’ve ever had.” — Ignatius
Chan, Singapore
SUNGEI ROAD LAKSA Singapore
— On Kelantan Lane. Specialty:
Spicy Noodle Soup.
“Started in 1956, this food-stall
vendor still uses charcoal to boil
his laksa soup, and the price is still
only $2! It’s the place where I can
find the most authentic laksa
flavour in Singapore.” — André
Chiang, Singapore
WAKU GHIN Singapore 65-66-88-
85-07. Specialty: Shrimp & Sea
Urchin.
“I particularly enjoy chef Tetsuya
Wakuda’s Japanese-influenced
tasting menu. Just sublime.” —
Ignatius Chan
SASA SUSHI RESTAURANT Taipei
— Zhongshan N. Road. Specialty:
Fresh Sashimi.
“Really flavourful sushi, using all of
Taiwan’s local seasonal seafood.
It’s comparable to many highprofile
Japanese sushi restaurants.”
— André Chiang, Singapore
BAAN KLANG NAM Bangkok.
66-2-682-71-80. Specialty: Grilled
River Lobster.
“Great seafood — ask for Bom, the
jovial manager. She won’t steer
you wrong. I like the deep-fried
grouper with fish sauce, the
grilled crab, and the crunchy
grilled pork jowls.” — David
Thompson, Bangkok
BO.LAN Bangkok. 66-2-260-29-62.
Specialty: Green Curry.
“Bo and Dylan present traditional,
hard-to-find dishes, such as a salad
of grilled river prawns and
silken eggplant; a smoky curry of
beef with cassia leaves; and fish
relish with green peppercorns.
They are running the most interesting
Thai restaurant in Bangkok.”
— David Thompson, Bangkok
JOK’S KITCHEN Bangkok. 66-2-
221-4075. Specialty: Steamed
Crabs.
“Jok’s is helmed by a former crab
salesman and specialises in
seafood. The menu changes daily,
but if there is crab of any type
available, don’t miss it.” — Andrew
Zimmern
WALKING STREET NIGHT
MARKET Chiang Mai —
Ratchadamnoen Road. Specialty:
Food Stall Stir-Fry.
“Every Sunday, they set up this
market. It’s heaving with locals
and foreigners, street performers
and artists. And there’s so much
amazing street food from tom
yum to sai krok, a delicious Thai
pork sausage, and fresh durian.”
— Curtis Stone, host of Top Chef
Masters, Bravo TV
CAFÉ BAZAR Hoi An — 84-51-03-
91-12-29. Specialty: Barbecued
Pork.
“I adopted two little girls from this
region, and this is the restaurant I
would go to every night for dinner
to eat pho soup. All the other
guests are Vietnamese — it’s a
really true, authentic place.” —
Hélène Darroze, London
A French pleasure palace, rockand-
roll noodles, and low-country
cookin’
CHEF’S TABLE AT BROOKLYN
FARE Brooklyn: 718-243-0050.
Specialty: Fried Blowfish Tails.
“It’s the Western version of
omakase — a small, intimate setting
where the chefs cook for you
and serve you directly.” — Eric
Ripert, New York
CITY MARKET Luling, Texas. 830-
875-9019. Specialty: Fatty Brisket.
“Everyone says brisket is king in
Texas, and yes, it is, but in the Hill
Country, beef sausage is king!” —
Ford Fry
COI San Francisco. 415-393-9000.
Specialty: Kelp and Squid-Ink Pasta.
“An experience like no other in
the world. Beautiful, eccentric, and
soulful, in sync with all of the best
products of Northern California.”
— Elizabeth Falkner, author,
Demolition Desserts
DANIEL New York. 212-288-0033.
Specialty: Black Sea Bass In Syrah.
“I had such an incredible dinner at
Daniel that he may have single
handedly salvaged my opinion of
fine dining.” — Gabrielle Hamilton,
New York
FARMSHOP Santa Monica, Calif.
310-566-2400. Specialty: Fresh
Burrata and Fruit.
“Worth a drive from anywhere in
LA. Gorgeous and memorable
flavour combinations.” — Elizabeth
Falkner
FRANNY’S Brooklyn. 718-230-
0221. Specialty: Spicy Clam Pizza.
“Where sustainable meets a passion
for Italian food and pizza.” —
Alain Ducasse, Paris
HERONS AT THE UMSTEAD
HOTEL AND SPA Cary, NC.
919-447-4200. Specialty: Olive-Oil-
Poached Grouper.
“What’s not absolutely absorbing
about this: seared sea trout,
smoked pineapple, purple yam
purée, cashew cabbage, fermented
pepper. Chef Scott Crawford is
awesome — a really skilled guy.”
— Hugh Acheson, Athens, Ga.
HUSK Charleston, SC. 843-577-
2500. Specialty: Pig’s-Ear Lettuce
Wraps.
“Chef Sean Brock cooks with such
a distinctive point of view that
you can’t help but fall in love with
the flavours of the Low Country.”
— Michael Anthony, New York
KAFANA New York. 212-353-8000.
Specialty: Cevapi With Onions.
“Kafana, a Yugoslavian delight in
the East Village, is focused, unwavering,
and explicitly Serbian-
Croatian, with grilled meats and
chopped, crunchy, fresh salads.
The staff is fast and sharp, and no
one around you at the tables is
speaking English.” — Gabrielle
Hamilton
MCCRADY’S Charleston, SC. 919-
447-4200. Specialty: Molasses Pork
Belly.
“Chef de cuisine Jeremiah
Langhorne is young, inventive, a
force to be reckoned with.” —
Hugh Acheson
MOMOFUKU NOODLE BAR New
York. 212-777-7773. Specialty:
Pork-Belly Ramen.
“It’s truly a New York restaurant
par excellence with all of David
Chang’s identity. It rocks, it’s noisy,
it really fits into its urban milieu.”
— Inaki Aizpitarte, Paris
OSTERIA Philadelphia. 215-763-
0920. Specialty: Fresh Pasta.
“This is one of those places that
makes you feel like you are right
back in Italy.” — Brandon
McGlamery, Winter Park, Fla.
PARM New York. 212-993-7189.
Specialty: ‘Italian Thanksgiving’.
“I love their take on Italian-American
cuisine. They do a spectacular
job of combining the charm of
classic dishes with the polish of
modern New York food. Simple
but inventive, classic but new.” —
Daniel Humm, New York
SPQR San Francisco. 415-771-
7779. Specialty: Ricotta Gnudi.
“Their attention to detail in the
service, food, and amazing wines
will blow anyone away.” — Elizabeth
Falkner
Meaty Spanish treats, a Swedish
locavore, and deep-fried polenta
KONOBA BATELINA Pula. 3-85-52-
57-37-67. Specialty: Mediterranean
Fish Stew.
“This is a delightful tavern where
everybody in the family works.
David and his father fish, the
mother is in the kitchen making
the brodetto, and the sister is in
charge of the desserts. In my
many years of cooking and eating
fish, this is as fresh as it gets.” —
Lidia Bastianich, host, Lidia’s Italy
BRAS Laguiole. 33-5-65-51-18-20.
Specialty: Le Gargouillou.
“Bras is known for its commitment
to local cuisine and for chef
Michel Bras’s gargouillou [a dish of
up to 80 vegetables, herbs, and
flowers].” — Joan Roca, Girona
CHEZ GEORGES Paris. 33-1-42-60-
07-11. Specialty: Gigot d’Agneau.
“A quintessential tiny French
bistro, unchanged since the days
when Hemingway ate there.” —
John Currence, Oxford, Miss.
CHEZ YVONNE Strasbourg. 33-3-
88-32-84-15. Specialty: Coq Au
Riesling.
“We enjoyed foie gras (pâté,
mousse, seared, brûléed), and our
son Conrad had a blast dining on
Alsatian goodies.” — Graham Elliot,
Chicago
FARMERS’ MARKET Avignon. In
the Mmarché des Halles. Specialty:
Provençal Charcuterie.
“I grabbed some salumi, cheese, a
$2 bottle of rosé, and whipped
out my knife for an impromptu
picnic in the sun, on an old stone
wall overlooking the vineyards.”
— Thomas McNaughton, San
Francisco
GUY SAVOY Paris. 33-1-43-80-40-
61. Specialty: ‘Colors of Caviar’.
“The perfect definition of Parisian
fine dining. In season, his all-blacktruffle
menu is a must.” — Alain
Ducasse, Paris
LA BIGARRADE Paris. 33-1-42-26-
01-02. Specialty: Foie Gras With
Cockles.
“At this simple restaurant with an
open kitchen, you get a meal for
$50 to $60 that would cost $350
anywhere else.” — David Bouley,
New York
LE CHATEAUBRIAND Paris. 33-1-
43-57-45-95. Specialty: Sous-Vide
Veal.
“The atmosphere is like the best
party you’ve ever been to, but
with extraordinarily good food.”
— Magnus Nilsson, Järpen, Sweden
LE PRÉ CATELAN Paris. 33-1-44-
14-41-00. Specialty: Venison Confit
“I particularly love Le Pré Catelan,
directed by the chef Frédéric Anton,
one of my students. I appreciate
the concern for quality and in
particular his bone-marrow dish.”
— Joël Robuchon, Paris
LE RELAIS BERNARD LOISEAU
Saulieu. 33-3-80-90-53-53. Specialty:
Poulet de Bresse.
“I arrive on Sunday afternoons so I
can see the lunchtime diners leaving
and say to myself, that’s going
to happen to me tonight!” — Guy
Savoy, Paris
MAISON TROISGROS Roanne. 33-
4-77-71-66-97. Specialty: Pigeon in
Puff Pastry.
“Dining in this restaurant is a
living history lesson that includes
the past, present, and future of
seasonal foods.” — Michael Anthony,
New York
PIERRE GAGNAIRE Paris. 33-1-58-
36-12-50. Specialty: Quintet of
Langoustine.
“I love the way Pierre Gagnaire
cooks. It is always modern, and
he’s always creating something
new and wonderful.” — Michel
Richard, Washington, DC.
HOT SPOT Berlin. 49-30-89-00-68-
78. Specialty: Wontons in Chili Oil.
“Hot Spot is an authentic Sichuan
kitchen with charming service,
spicy foods, and a great wine list.”
— Christian Lohse, Berlin
WEINBAR RUTZ Berlin. 49-30-24-
62-87-60. Specialty: Périgord Truffle
Soup.
“Michelin-starred chef Marco
Müller serves a straightforward
menu using regional products. His
food is paired with wines from
sommelier Billy Wagner’s 1,500-
bottle cellar. Wagner knows brilliantly
how to adapt the wine to
the menu.” — Christian Lohse
CAFFE DUOMO Florence. 39-55-
211-348. Specialty: Spaghetti Carbonara.
“Located under the Duomo, this
romantic, beautiful, family-owned
place has an incredible lamb
blade chop, and if you stick
around long enough, the live music
is sure to get you dancing.” —
Tim Love, Fort Worth, Texas
HOSTERIA GIUSTI Modena. 39-
59-222-533. Specialty: Tortellini in
Brodo.
“From the parents cooking in the
kitchen to the son who serves the
customers, this is a classic, familyrun
Italian restaurant that everyone
should try.” — Brandon
McGlamery, Winter Park, Fla.
LA BUCACCIA Cortona. 39-575-
606-039. Specialty: Handmade
Ravioli.
“This family-owned restaurant
is a hidden gem I uncovered in
Cortona, a stunning medieval-style
village tucked in the Tuscan
countryside. Best chestnut ravioli
and chicken-liver mousse I have
ever had!” — Heather Terhune,
Chicago
