“Singapore is one of the most exciting gastronomic destinations in the world by virtue of its diversity of ethnic and global cuisines available across all price points, making great, delicious food accessible to everyone! What’s more, our famed hawker culture boasting of iconic local dishes such as Hainanese Chicken Rice, Chili Crab, Laksa, Bak Chor Mee, etc, has been included in UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity 2020 - a gastronomic milestone for Singapore that has placed our tantalizing flavours and heritage on the world map. Singapore is also home to an exciting array of fine dining restaurants with over 40 Michelin starred restaurants in this tiny city showcasing cuisines from all around the world, from modern Singapore cuisine to both modern and classical French and Spanish, British, European, Japanese, Korean, Australian, Chinese, etc. The never ending variety and wide range of flavours are a please-all for any gastronomes looking for the best of everything in one place!”
“Stellar local produce, a well-integrated Asian influence and a native larder that stands alone on the culinary spectrum. I have yet to meet a Sydneysider that cannot help but brag about our beautiful city, but bias be damned: Sydney is one of the best places on the planet to dine right now. From hole-in-the-wall street eats to decadent fine diners, its vibrant food scene really does have it all - and I haven’t even dropped its relaxed vibes and unparalleled views into the equation yet. There is truly nowhere else quite like it.”
“Since moving to Singapore, I have been blown away by how diverse the food scene is. Restaurants are small, intimate and specialized. You can dine out from a traditional hawker’s stall, bistro or wine bar, all the way up to 3 Michelin star & refined Japanese Omakase. I have seen so many new cool spots open up and it’s no surprise to see that the places with the best food in town do very well, sometimes making it tough to get a seat. Advanced bookings and planning your trip in advance is essential.”
“Madrid actually has everything that you look for in a good food city. From the small and cosy tabernas, to the classic restaurants like Sacha that have elevated traditional dishes, to the crown jewel in the form of DiverXO, which is arguably the best restaurant in the world. If you are not lucky enough to get a table there, StreetXO offers a unique look into the crazy mind of Dabiz Muñoz.”
"Madrid has become one of the top gastronomic destinations in Spain, with many new interesting concepts arriving plus the unmissable classics, and without forgetting that the best “tortillas de patata” are in Madrid.”
"London is one of the most integrated and international places on earth and with that comes a wealth of culinary choices. Go to any restaurant and you’ll find some 15 nationalities working there. And at every price point, too. From a sausage roll at Greggs to shrimp-stuffed har gau at China Tang. Fancy a cheap cheeseburger or a donor for a quid - done! Three-star French or three-star British? Something from a farmer’s market or one of the many brilliant food halls? And pubs, goodness we have a lot of great pubs!"
"London - despite the hardships caused by the pandemic - is full of optimism and creativity. There's an incredibly diverse food community and you can find everything here from sustainable, seasonal cooking to excellent street food to high-end restaurants led by some of the best chefs in the world."
"Long celebrated as a bastion of Italian fine dining in Japan and a by-word for quality. This is all down to Luca and a close-knit team, and the chef’s obsession with creativity."
"Master Nakahara grills everything in front of your eyes: tongue, cheeks, shoulder, tripe, filet and then the marvelous wagyu katsu sando."
"A sushi restaurant of the ages: fun, intimate, delicate, delicious and one of the most interesting places in Japan."
"Hiroyuki Sato San’s sushi restaurant in Tokyo. I love umami, the ancestral know-how and the delicacy of Japanese cuisine."
"The multi-course experience highlights the very best of seasonal produce and respects centuries of Japanese tradition, but will never take itself too seriously."
