Where to eat everywhere
Three frequent flyers who eat for a living recommend their favourite dining places on every continent
FOODTOK RECIPES. RESTAURANT AWARDS. MEDIA and blogger reviews that cover everything from fine dining feasts to Japanese konbini combos. In a world flooded with content telling us where and what to eat, deciding where to spend those precious dollars and calories has never been more complicated.
Which is why influence still takes the old-school route when it comes to dining. According to a recent YouGov survey, the majority – 65 per cent – of consumers globally say word-of-mouth is the most powerful factor in their consideration of which restaurants or bars to visit.
And which mouths are better believed than those whose owners traverse the globe to eat for a living? BT Luxe asked three such experts to share their favourite places to dine on (almost) every continent. Here’s what they had to say.
The experts
Ng Aik Wye: Ng is managing director at Bullfrog + Baum, a public relations firm specialising in travel and food and beverage. With clients around the globe, frequent flying and dining out is all in a week’s work for the well-connected foodie. It’s not uncommon to see the New York-based Penangite post food photos from Oaxaca on Instagram one week and Can Tho the next. Ask him to name a favourite meal, and he rattles off 11, including Auntie Gaik Lean, a Peranakan restaurant in his hometown where the flavours are refined and the desserts “fantastic”; and New York’s Sushi Sho, where the omakase is paired with the chef’s own sake recommendations. “There are so many!” he says.
Judith von Prockl: It’s been 25 years since von Prockl left her job in tech to set up Gourmet On Tour, an award-winning company specialising in crafting culinary journeys from San Sebastian to Sri Lanka. Previously based in the UK and China, the German recently moved her business to Singapore, where her husband works, and is excited to launch more itineraries around the region. “Food is our common language,” she says. “When we share a table with locals, it offers us great insight into their culture and deepens our connection with local communities.”
Nicola Lee: “There is only so much I can do via the phone,” says Lee of her role as academy chair of South-east Asia (South) for the 50 Best Restaurants brand. So the wine enthusiast travels often to connect with industry leaders and gain insight on the dining scene. She is particular about diving deep into a country’s history when visiting it. “It gives one a greater understanding of the land, produce available and types of dishes cooked,” she says. “(For example), it is fascinating to know that tempura originated from the Portuguese, and that the kueh rose is also served in Brazil, India, Iran and Turkey.”
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The recommendations
Africa
Ng: “Belly of the Beast in South Africa’s Cape Town is a tasting-menu-focused restaurant that showcases local and seasonal items, and it’s run by chefs Anouchka Horn and Neil Swart. The pastry creations are also fantastic.”
Von Prockl: “Babylonstoren in Cape Winelands is one of South Africa’s oldest working farms, and one of my favourite places to stay or just go for lunch. The restaurant Babel is housed in an old cow shed, and the food is all farm-to-fork dining with ingredients directly from its sprawling orchard and vegetable garden.”
Lee: “One of the most special meals I’ve ever had was enjoying a freshly slaughtered goat with the Maasai. There was a magical and raw feel to the evening – with just an open fire and the meat on wooden hand-carved sticks slowly roasting barely one metre away, we sat and chatted and waited patiently for the meat to cook.”
Asia
Ng: “I came to discover SNY – a hanwoo (Korean beef) restaurant in Seoul – through a friend. The flavour profile of hanwoo continues to astound me, and SNY is the haven to visit for some of the best cuts, grilled to perfection. The yukhoe (seasoned raw beef or tartare) and mul-naengmyeon (cold noodles in chilled broth) are brilliant complements to the grilled meats.”
Von Prockl: “After spending 10 years in China, I have countless cherished food memories from there. For an exceptional Beijing duck experience, I highly recommend Si Ji Ming Fu in the capital. The setting is relaxed, it’s affordable, the duck’s crispy skin is cooked to perfection and the mapo tofu is equally impressive. Be prepared to wait in line, but it’s well worth it!”
Lee: “I head to Ipoh for the most delicious poached chicken and bean sprouts from Restoran Cowan Street Ayam Tauge & Koitiau. The queue starts before the shutters are up, so be there at least 30 minutes before opening. Here, the local chicken is succulent with a sesame and shallot dressing that is not overpowering, and the bean sprouts are fat and sweet.”
Australia/New Zealand
Ng: “I am torn here between Nour, which offers excellent Lebanese and Middle Eastern cooking with contemporary touches, and The Blue Door, which focuses on local – or shall I say hyper-local – sustainably farmed produce in a seven-course menu that changes weekly. Both are in Sydney.”
Von Prockl: “Josh Niland’s Sydney restaurant, Saint Peter, is one of the most exciting in Australia. His innovative fin-to-scale philosophy shines through not only in the restaurant’s menu but also at the bar, which is a destination in its own right. Secure a seat at the counter and watch the chefs shuck oysters right in front of you.”
Lee: “Mapu Test Kitchen in New Zealand is an experimental kitchen on the outskirts of Christchurch. Helmed by Chilean chef Giulio Sturla, the concept features the chef’s creations based on what he finds at the market on the day, and what is growing in his backyard – think dishes like ‘banana noodles’ with Fiordland crayfish. With just six seats, the experience is beautifully intimate.”
Europe
Ng: “In France, Mirazur’s holistic biodynamic agriculture philosophy, which is the heartbeat of the Mirazur estate that comprises farms, gardens and its own agricultural research centre, is something to behold.”
Von Prockl: “If you’re dreaming of dining at Disfrutar in Barcelona, recently named the world’s best restaurant, you should check out its other outpost, Compartir. It’s a more laid-back place with incredible tasting menus. The drive to the charming village of Cadaques is worth it too, whether you’re a Dali fan or a food lover.”
Lee: “My meal at Copenhagen’s Alchemist continues to be one of the most impactful I have had. Chef Rasmus Munk spreads the word on how to protect and save the environment. From understanding that butterflies are rich in protein to learning that rabbits have the lowest carbon footprint, and that chocolate today needs to be sourced responsibly to avoid child labour, a meal at Alchemist will leave you more knowledgeable and appreciative of the world we live in.”
North America
Ng: “Kanyakumari in New York is a restaurant with the talented chef Dipesh Shinde at its helm. It opened in January 2024 and features coastal Indian cuisine as the name suggests. I love that the dishes are bold in flavour and forwardly creative.”
Von Prockl: “The North American food scene isn’t complete without its iconic food trucks. Not only have these evolved way beyond tacos, they are also excellent launch pads for aspiring chefs to showcase their culinary vision on the streets. I find the most exciting ones to be in Los Angeles, including Kogi, El Ruso and Mariscos Jalisco.”
Lee: “If you find yourself in Portland with a steak craving, RingSide Steakhouse, established in 1944, is a great spot and offers some of the best onion rings I have had – along with the most sinful but delicious caramel brittle.”
South America
Ng: “I love Peru’s Astrid y Gaston – it’s run by the godfather of modern Peruvian cuisine, Gaston Acurio. He and his wife, pastry chef Astrid Gutsche, are trailblazers. The setting here (in a 300-year-old mansion) has a real wow factor, too.”
Von Prockl: “Chile may not be as renowned for its culinary scene as some of its neighbours, so Borago is a delightful surprise. The chefs embark on food expeditions across Chile, foraging ingredients from the arid Atacama Desert to icy Patagonia. If you get the chance to dine here, visit the food laboratory on the restaurant’s first floor and witness just how visionary these chefs truly are.”
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