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Admittedly, it’s an ideal position. I have the opportunity to travel and savor delectable cuisine as part of my job responsibilities. As a specialist in food and travel,
writer
For ten years, and an extremely passionate eater for fifty years.
This indicates that I’ve had remarkable luck in dining at numerous eateries, ranging from modest street-side stands all the way up to Michelin-starred culinary sanctuaries.
Excellent days at the workspace – okay, make that the conference table – have brought bites of sheer bliss. Even though I’ve always appreciated every meal, many fade from memory rather fast.
Certain dishes have been created by top chefs globally, featured on menus where prices are listed in minuscule print (unfortunately, reducing the type size does not make the cost less painful). Conversely, some offerings represent remarkable value—delicious food prepared by tired owners operating out of side streets, street stalls, or mobile carts.
Throughout the years—and with some added inches around my waist—I’ve discovered that an impressive meal often turns out to be a slowly cooked casserole filled with various components.
When you’re hungry, food always seems more appetizing. And when you’re feeling cheerful, you tend to be more lenient regarding what’s on your plate.
Occasionally, it’s brilliant invention that leaves you astounded. How did that chef conceive of such an amazing concept and bring it to life? Similarly, it’s about uncovering how a basic, common component can be prepared and presented as though crafted by deities themselves.
The presentation is equally important—often, what you see with your eyes matters more than what you say. I remember dining at a Michelin-starred restaurant in Spain that presented me with a dish featuring a brown streak that spread out like a puddle of discolored liquid. Definitely not the kind of thing to get many likes on Instagram.
Considering all these factors, I’ve chosen 20 dishes from various times and global locations that have distinguished themselves for numerous reasons—primarily due to their exceptional tastiness.
Truffle pudding, Valletta, Malta
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Picture a bite-sized delicacy, roughly the dimensions of a Jenga block, that transports both your mind and taste buds to realms of unparalleled delight. Introducing the delectable sweet-and-savory truffle pudding from Simon Rogan, an exceptionally innovative and acclaimed chef who has been among Britain’s leading culinary figures over the past twenty years. With numerous Michelin stars under his belt across various establishments—including those located in London, Cumbria in northwestern England, Hong Kong, and more recently, Malta—Rogan continues to captivate diners with his creative gastronomy.
ION Harbour
perched at the Iniala Harbour House hotel.
In Malta’s capital city, Valletta, with its terrace tables offering views across an ancient harbor spanning 5,000 years, I experienced the height of Rogan’s exceptional cooking skills. The atmosphere felt akin to “Game of Thrones,” perfectly complementing the grandeur of the degustation menu presented there.
For me, the standout dish was that pudding consisting of small rectangular layers of croissant pastry coated in carob syrup and locally brewed stout beer. These were lightly pan-fried and garnished with black garlic purée and shaved aged Corra Linn cheese. The indulgence is bold—seriously, why fry a croissant? Yet, it genuinely ranks among the best dishes I’ve had the pleasure to taste.
Beef guokui, Chengdu, China
Poke-through-the-wall takeaway spots provide just as much gastronomic delight—perhaps even more so—as upscale dining establishments. This became particularly evident to me during my time in Chengdu, located within China’s Sichuan province. The city stands out for being both relaxed and welcoming, alongside its reputation for complex flavors in food, which can range from mildly spicy to robustly intense. A prime instance would be “Granny Yan,” who has made a name for herself by offering delectable filled dishes.
guokui
Flatbreads for years to cater to the never-ending queue outside her small storefront.
You can choose from various fillings, but apparently, the original version—so I heard—involves beef combined with bean starch noodles bathed in a mixture of spicy, sweet, and smoky sauce. Infused with the numbing flavor of Sichuan peppercorns, this dish also includes pieces of pickled carrots, green onions, and monosodium glutamate (MSG). Yes, MSG—and contrary to popular belief, it isn’t harmful to consume.
As I stood at the curb, each bite sent a subtle hum through my lips, leading up to the grand finale with the last mouthful. What makes that final bite so exceptional? Mainly because most of that distinctive sauce pools in the bottom. It’s straightforward yet spectacular—priced at less than $2.
There isn’t a specific website for this, but Yan Taipo Guokui can be found near Exit K of Chengdu’s Wenshu Monastery subway station.
Deep-fried zucchini blossom topped with caviar, Rome
The sole chef in all of Rome operating a three-Michelin-starred establishment actually hails from Germany. Achieving the esteemed status of three Michelin stars is an extraordinary honor, with merely 146 eateries worldwide earning this pinnacle recognition. However, after dining at Chef Heinz Beck’s venue, I understood precisely what warranted his exceptional standing.
La Pergola
is among those selected.
Initially, there are vistas so enchanting that they have prompted numerous successful marriage proposals throughout the years. The entirety of Rome stretches out before you, with the dome of St. Peter’s Basilica at the Vatican and the Colosseum on the distant skyline capturing your heart at every corner.
But above all, it’s about the cuisine. One of Beck’s trademark offerings, deep-fried zucchini blossom served with caviar atop a shellfish and saffron broth, stands out.
almost
Too beautiful to consume. Showcasing remarkable technical skill, combined with complete control over taste, consistency, and presentation, this is certainly not a meal you would attempt to create yourself.
However, that’s precisely what distinguishes exquisite cuisine, where remarkable plates encapsulate a particular moment, location—and indeed, sentiment. The subtle crispness from the zucchini blossom, the intense aroma of saffron, the delicate sweetness of seafood, coupled with the briny burst of caviar come together to create an opus worthy of a Roman ruler.
Fish finger bao, Sydney
A type of protein encased in some form of bread almost always appeals to me, yet hardly any variations have made such an impression as a simple fish finger (or fish stick) sandwich has.
King Clarence
The eatery led by executive chef Khanh Nguyen is nestled in the bustling downtown area of Sydney and showcases his creative take on well-loved classic dishes from China, Korea, and Japan.
However, nothing compares to his fish-laden version of what Australians refer to as a “sanger” — a sandwich.
The locally sourced barramundi is deep-fried to perfection and nestled inside a fluffy Chinese steamed bun. It’s garnished with mustard greens, pickled chilies, salmon roe, and crowned with a slice of American cheese.
Absolutely! The stickiness, crunch, sweetness, tartness, and spiciness all come together in perfect harmony with each mouthful. This exquisite balance of tastes and textures makes you crave an immediate second helping.
Taco adobada with all the fixings, New York City
Among the myriad exceptional dining spots in New York, meals from Per Se or Xi’an Famous Foods, The Halal Bros or Momofuku might also be included here.
Nevertheless, an establishment that opened in 2013 swiftly turned into my go-to place—after sampling merely one taco. Now
Los Tacos No. 1
Has numerous locations, yet each one provides an identical menu — with nowhere to sit down.
My favorite dish turned out to be slowly cooked adobo pork, featuring hints of cinnamon and subtly developing smoky chili flavors. The meat was perfectly caramelized, complemented by the sweetness and tartness of pineapple. Cilantro added freshness—don’t worry, it doesn’t come across as soapy—and was paired with zesty salsas and calming guacamole.
Wrapped in your selection of freshly made tacos, tostaditas, or quesadillas, this meal promises an inevitably delightful yet untidy dining experience. The stack of napkins used serves as a testament to how much you’re enjoying it. While indulging, you might notice with amusement the envious glares from people queued up outside, eager to claim your now-vacant seat.
Scottish scallops served with caviar, London
It’s undeniable that large, sophisticated dining rooms can be somewhat intimidating when you worry about using the incorrect utensil or mistakenly ordering something unfamiliar. However, the charm lies in
Alain Ducasse at The Dorchester
In London, the welcoming service staff ensures immediate comfort, be it for seasoned food enthusiasts—or somewhat anxious newcomers.
Chef Patron Jean-Phillipe Blondet’s exquisite menu often highlights British ingredients, with one standout being the hand-dived Scottish scallops served in a rich beurre blanc sauce—a traditional dish made from shallots simmered in a blend of white wine, vinegar, and an abundance of butter.
Lemon-lime flavors originate from finger lime, which hails from Australia. Following this, the entire creation is presented in a scallop shell atop a layer of seaweed, concluding with a garnish of Kristal caviar. When it comes to finishing off any leftover sauce, the renowned bread trolley at the restaurant proves indispensable—after all, savoring every last bit highlights your appreciation for the meal.
Ema Datshi, Bhutan
The stunning mountain realm of Bhutan provides a distinctive travel adventure due to its isolation, serene lifestyle, and historic traditions. Food often serves as an essential indicator of a place’s character, and within this landlocked Himalayan nation, ema datshi stands out as a dish that truly captures the essence of local living.
The widely loved stew includes onions along with the distinctly flavored aged yak cheese, followed by garlic and either red or green chilies. These ingredients aren’t just meant for seasoning; they form the core component. Despite how intensely hot this might sound, it isn’t overly so.
quite
That intense flavor, since the chilies are somewhat toned down by the slow cooking process in the cheese-infused sauce.
It is, nonetheless, extremely captivating in the most positive sense, since dopamine and endorphins get triggered within your brain when you start feeling the heat from capsaicin—the primary element found in hot peppers.
It can be found almost anywhere, but for me, the
COMO Uma Paro
The resort provides an unforgettable experience, complemented by breathtaking mountain vistas.
Fish and Chips, County Donegal, Ireland
For countless Brits, including myself, fish and chips stand out as a quintessential culinary memory—a top-notch takeout where battered, deep-fried fish accompanies thick-cut British-style fries, all seasoned with salt and vinegar before being tucked into a paper wrapper.
To me, and to countless others, these bring back memories of a delightful snack enjoyed during outings in our youth, best consumed when still piping hot, preferably seaside with weather that’s politely termed “refreshing.” The choice of curry sauce or gravy often sparks debate, varying based on one’s location within the UK.
One of my most memorable seafood meals occurred near Ireland, specifically in Rathmellan along the rugged and picturesque coastline of County Donegal. The night prior to the marriage ceremony of close acquaintances was enjoyed at a bustling local tavern known for its vibrant atmosphere and live musical performances, conveniently located mere footsteps from our location.
Salt N’ Batter
fish and chip shop.
Out of an overwhelming selection of dishes, haddock and chips turned out to be the ideal pick. Enjoyed outdoors at a bench, we braved the gusty saline breezes. It was rare for piping hot carbohydrates to feel more satisfying.
Khachapuri, Tbilisi
The cuisine in Georgia’s capital, Tbilisi, left an impression on me similar to very few other destinations due to its amazing array of small dishes called “supra.” These culinary delights showcase the nation’s rich history and various cultural impacts throughout the years.
The most unforgettable meal was undoubtedly the country’s cherished khachapuri, a large, boat-shaped soft bread fresh out of the oven, overflowing and dripping with melted local cheeses.
It’s understandable that people often compare it to deep-dish cheese pizza, yet khachapuri stands out with its beautiful simplicity, unmarred by toppings like pepperoni or, heaven forbids, pineapple.
Back then, I might have dived into it so enthusiastically that a polite reminder from a waiter pointed out it was merely a side dish to the upcoming entrées. The finest variation I sampled was presented at
Barbarestan
, a Tbilisi eatery that utilizes recipes sourced from a cookbook published in 1874.
Oysters, West Mersea, England
I was born less than 10 miles away from the
Company Shed
, a small seaside shack serving platters of the finest local seafood at absolute bargain prices. The menu offers half or whole crabs, smoked fish, mussels, crayfish, lobster and much more, depending on the catch — and the season.
From September through April, my favorite choice has always been the remarkable locally-sourced wild oysters, enjoyed at this location since ancient Roman days. These oysters were formerly so abundant, serving as sustenance for the less privileged, that they frequently turned up during nearby excavations—discarded remnants left behind by ravenous diners hundreds or thousands of years ago.
A few specimens can grow remarkably large, surviving for as long as two decades and reaching weights of up to three and a half pounds upon being pulled out of the water. At the Company Shed, standard-sized versions simply require a dash of lemon juice, accompanied by a chilled glass of white wine, all while enjoying the fresh seaside breeze outdoors with an estuary view—a true delight.
Seafood Donburi Rice Bowl, Sapporo, Japan
The most incredible bowl of food I’ve ever tasted was served on a bitterly cold winter day in 2006 in Sapporo, the main city on Japan’s northernmost island, Hokkaido.
Inside the city’s
Nijo Fish Market
A few stalls offer the most freshly caught seafood you can imagine, pulled from the cold sea mere hours ago. Despite having menus with blurry and pale pictures, the dishes served were truly a work of art from the ocean.
The donburi rice bowl was adorned with succulent king crab bathed in sweetness, velvety sea urchin, and vibrant orange beads of salmon roe. Known as a type of shellfish, sea urchins can evoke mixed reactions, particularly once you discover that the edible portion consists solely of their reproductive organs.
Regardless of whether they’re pale yellow or golden orange, these dishes are cherished by food lovers for their luxuriously rich, creamy, and briny consistency, culminating in an intense burst of umami—a term used to describe the much-admired “fifth taste.” This delectable masterpiece, adorned with premium toppings, comes at a price tag of around $20.
East Coast clam chowder from Prince Edward Island, Canada
It’s clear that eating
al fresco
Is a common thread through numerous exceptionally memorable dining experiences. One more such occasion was during a visit to Canada’s idyllic Prince Edward Island province, where an outstanding immersive food event took place: the Fireworks Feast.
Inn at Bay Fortune
.
Operating from May through October, this event kicks off with a guided agricultural tour focusing on the variety of crops cultivated there. Following that, guests enjoy an endless supply of fresh oysters for one hour prior to sitting down to a multicourse meal prepared over a large open flame hearth. Hence, avoiding lunch might be wise.
The exceptional dish was the East Coast Chowder, featuring ultra-local ingredients such as mussels, halibut, scallops, salt cod, lobster, potatoes, and homemade bacon, each competing for prominence. Coincidentally, my visit coincided with a beautiful early autumn evening characterized by sunny, clear blue skies — not
always
The situation in Prince Edward Island certainly enhanced the experience, just as much as the humble, down-to-earth, and community-oriented atmosphere of the banquet.
Cowboy toast, Copenhagen
Copenhagen ranks among the planet’s premier culinary destinations, boasting 16 restaurants that have earned at least one Michelin star. Undoubtedly on the radar for Michelin inspectors is at least one of these locations.
Connection by Alan Bates
, where the renowned British chef showcases predominantly Nordic ingredients with spectacular results.
His amusing interpretation of the well-known Danish treat known as “cowboy toast” — essentially a smashed burger, presented in grilled white bread, typically savored after a wild night out dancing — was incredibly delicious.
This dish involves frying brioche bread, stuffing it with whipped chicken liver, pouring aged 25-year-old balsamic vinegar over it, and adding a gel made from the renowned Hungarian dessert wine Tokaji. To finish, it gets topped with lavish shavings of black truffle. This delectable creation offers a delightful two-bite experience that can brighten your day and make you long for a visit to Copenhagen.
Garden smoothie, Okinawa, Japan
I haven’t always gotten along with vegetables, but an intriguing lunch changed that.
Okinawa, home of chef Kiyoko Yamashiro
demonstrated their remarkable versatility — and highlighted why the typical lifespan on Japan’s southern islands averages around 84 years.
Once upon a time, it was the experience and the lessons learned that lingered in one’s mind for just as long as the cuisine did.
It was partly due to a smoothie crafted from leaves and stalks that Yamashiro gathered as she guided me through her garden. While some eateries refer to this practice as “foraging” or “farm-to-table dining,” she simply termed it preparing lunch.
The ingredients comprised leaves from a petite evergreen tree named noni, parsley-esque sakuna commonly referred to as “longevity grass,” turmeric, guava, and Japanese mugwort. Despite their somewhat bitter flavor, these components came together to create an undeniably verdant—and exceptionally healthy—appetizer unlike any other.
Paccheri alla Vittorio, located in Portofino, Italy
No other locations match Italy when it comes to refined al fresco dining experiences, particularly with the stunning vistas seen from the terrace restaurants.
Belmond Splendido Mare hotel
In Portofino, everything feels like it’s from an Italian fantasy. The pastel-colored homes surround a marina packed with luxurious mega-yachts, while sophisticated folks meander along the stone streets. It’s easy to imagine Tom Ripley himself sauntering into view.
The menu boasts an array of freshly caught sea creatures, yet my attention was drawn to a humble dish known as Paccheri alla Vittorio. This delicacy features a rich, silky sauce made from three varieties of tomatoes, along with garlic, butter, and spices. The chef combines this flavorful concoction with big tube-shaped noodles right before your eyes in a skillet, finishing off the plate with shavings of aged Parmesan cheese and crisp basil leaves. After all, what diner wouldn’t be charmed by some theatrical flair during their meal preparation?
You’re provided with a distinctive white linen bib to wear, featuring “Oggi, sono goloso” stitched in golden letters — essentially translating to “Today, I’m greedy.” This sentiment is far too recognizable as a refrain.
The surge of umami is impressive—both tomatoes and Parmesan are rich in this flavor—and you conclude your meal by using a piece of bread to soak up any leftover sauce, a practice known as “scarpetta,” which is an elegant Italian term for this custom.
Garden Vegetables, Manila
Ingenious techniques employed by skilled chefs seldom disappoint, often astonishing diners with their remarkable presentation and plating, causing one to question their meal. A prime example of this occurred when
Toyo Eatery
In Manila, the capital city of the Philippines, I was presented with something resembling a miniature tree—a small potted plant emerging from the earth with a single green leaf poking through the surface.
In reality, it included as many as 18 different vegetables such as dehydrated eggplant, peanuts, ginger, tomatoes, and green beans. These were skillfully mixed together in a dish known as “Bahay Kubo,” which takes its name from a folksong familiar to every Filipino child, listing various vegetables within its lyrics.
Tasty and surprising, this achievement further established Navarra’s standing as one of Asia’s most promising young chefs. It highlights an often overlooked cuisine within Asia and showcases the exceptional variety of locally sourced ingredients from his nation.
Beef brisket, barbecue ribs, and cheddar sausage links, Houston, Texas
Exceptionally delicious dining experiences in the Lone Star State frequently revolve around barbecue, and although the discussion about which place to visit remains ongoing, my own revelation occurred at
Pinkerton’s Barbecue
In Houston, there’s usually a queue—always a promising sight—and this allows you to observe the dishes being carried by other patrons. Ever heard of food FOMO?
Beneath a painting of John Wayne, my serving tray was swiftly filled by the efficient young staff. Witnessing their mesmerizing, seemingly careless knife work—slicing through brisket and ribs with remarkable assurance and flair—I couldn’t help but worry about their fingers, though it was evident they had handled such tasks many times before.
My order was mahogany-hued sticky ribs, incredibly delicious prime brisket, homemade jalapeño cheddar sausages, Texas-style beans, mac ‘n’ cheese, and slices of white bread. This meal turned into an extraordinary feast for meat lovers, during which, as usual, the count of crumpled-up paper napkins revealed much about the indulgence involved.
Char siu, Hong Kong
More delightfully gooey meat, caressed by fire. “Char siu” means “rotisserie-roasted” in Cantonese, yet it now refers to honey-glazed barbecue pork. If you ask residents of Hong Kong for their go-to meal, many would likely point to this one as their top choice.
The shoulder chops are soaked in a marinade of honey, soy sauce, rice wine, cinnamon, star anise, and Sichuan peppercorns before being slow-roasted on vertical metal spits. This process yields meat with a caramelized, slightly sweet exterior enclosing wonderfully soft pork, where the sugars caramelize under the intense flame’s heat.
Many locations offer it in Hong Kong, yet Sun Kwai Heung BBQ Food in Chai Wan, situated at the Island Line subway’s terminus, garners high praise — a sentiment I share. For merely US$6, you get this dish served over rice on an orange plastic plate. However, do not anticipate finding a wine menu, making reservations, or even being provided with napkins; candlelit dining is certainly out of the question here.
Piranha Fish Cakes, Downtown, Lima
Previously known as the globe’s top eatery,
Central
In Lima, the capital city of Peru, the culinary landscape has set new standards for the nation’s ingredients and restaurant culture, placing them among the most exciting globally. In 2019, their offerings showcased various products sourced from differing elevations throughout Peru’s distinct ecological zones and regions—including those intimidating Amazonian lake piranhas. You definitely wouldn’t fancy taking a swim in that particular body of water.
Fortunately, they were not presented or consumed intact but instead incorporated into crunchy seafood cakes that left a lasting impression — both in memory and in photographs.
Notable more for its texture than taste, this dish consisted of fish combined with yucca root and cocona, a citrus fruit often referred to as the “tomato of the Amazon.” Among unconventional foods I’ve tried are sea cucumbers, cod sperm, various insects like ants and crickets, jellyfish—and cuy. The last item nearly led my lifelong-vegetarian spouse to seek a separation.
Bánh mì, Hoi An, Vietnam
Echoing the belief that simple dishes are frequently the finest is my last standout meal, enjoyed in the charming and lantern-adorned Vietnamese seaside town of Hoi An. While Vietnam’s iconic banh mi sandwiches have become internationally popular, none compare to those found at the aptly titled, though perhaps not so modestly named establishment.
Madam Khanh — The Banh Mi Queen
.
Even though Madame Khanh, whose birth name was Nguyen Thi Loc, no longer operates at this location, her sandwiches still uphold her majestic promise. These warm miniature baguettes are meticulously filled with a variety of components such as barbecued char siu pork, liver pâté, house-made pickled vegetables, slices of papaya, grated carrots, fresh coriander, and an ample amount of her signature condiment, which remains undisclosed to this day.
The late, great
Anthony Bourdain
He nailed it — as he usually does — by describing the banh mi as “a symphony of a sandwich.” The sole issue with banh mi? It will alter how you view subs forever.
Follow Chris Dwyer on Instagram at
@chrismdwyer
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