Travel & Hospitality Awards | Restaurants Winners 2018 | www.thawards.com

Restaurant 

2018 

AWARD 

GUIDE 

www.thawards.com

TEAM 

CEO 

Dennis Mayhew 

EDITOR-IN-CHIEF 

Katherine Lozell 

Contents 

ART DIRECTOR 

Marcs Bacera 

DIRECTOR OF SALES 

Stanley Lucas 

AWARDS DIRECTOR 

Brian Anson 

DIRECTOR OF MARKETING 

Zoe Watkins 

SENIOR WRITERS 

Tasmai Dave 

Jacqui Irvine 

Joseph Wilton 

SENIOR DESIGNERS 

Antoine Jackson 

Dave Chen 

AWARDS MANAGERS 

Adam Cole 

Joseph Malabanan 

Zach Ford 

Peter Clement 

RESEARCH MANAGERS 

Costin Marcel 

Sarah Patel 

CONTIBUTING WRITERS 

Tracy Morgan 

Kim Feldmann de Britto 

Joseph Malabanan 

Aisha Ahmed 

Team 2 

Contents 3 

Criteria 4 

Features 8 

Flavours Of The Carribean 8 

Steak In Argentina 14 

3 Traditional British Dishes 18 

The Mediterranean Diet 26 

History of Hummus 30 

Exotic Meat in Southern Africa 32 

The 8 Cuisines of China36 

Food in Penang42 

Seafood in Australia44 

Award Winners Profiles 48 

Argentina 50 

Australia 51 

Bangladesh 52 

Canada 53 

China 55 

Colombia 56 

France 57 

Germany 59 

Greece 60 

Hong Kong 62 

India 63 

Israel 65 

Italy 66 

Japan 68 

Kenya 71 

Malaysia 72 

Netherlands 73 

Spain 74 

Turkey 75 

USA 76 

Award Winners Directory 80 

2 3

CRITERIA 

Excellence in Service is an important category, as customer 

service can often be responsible for having guests return 

year after year. We look for the hotels and tour operators 

that go out of their way to please their guests, those that 

provide a personal level of service and take the time to 

get to know each visitor so that they might anticipate their 

every need. This can be something as simple as a 24-hour 

concierge desk, a hotel manager who offers a personal 

greeting or a tour guide who is happy to create bespoke 

private tours – but whatever it is, we are always pleased 

when we encounter staff that have been trained in the art 

of customer satisfaction. 

SERVICES 

It is no question that style and design plays a big part in 

selecting our awards shortlist. A guest will form an opinion 

about a hotel as soon as they arrive so it is important 

to us that all our winners make those first impressions 

count. We’re certainly not partial to a particular period of 

architecture – but whether we’re judging a gothic castle or 

an environmentally friendly lodge, the criteria remains the 

same. We consider factors such as architectural features, 

use of materials, creation of spaces, décor and the overall 

feel. We love it when we find a hotel that tells a story 

though its design and construction, or offers a design that 

is sympathetic to the natural surroundings of its location. 

STYLE & DESIGN 

Knowledge of the local area is essential for any 

organization, be it a hotel or a tour operator. The quality 

of services takes a great hit when the quality of this 

element is not up to the mark. Quite a few of our winners 

in this category are because they have displayed excellent 

knowledge about the surrounding areas. The criteria for a 

hotel is slightly lenient compared to a tour operator, as the 

latter is expected to have thorough knowledge of the area 

in order to provide good services. 

Image by: Monika Grabkowska 

LOCAL KNOWLEGE 

4 5

FACILITIES 

Award-winning guest rooms come in all shapes and sizes, 

but they all have one thing in common – a home-awayfrom-home 

feel. The comfort of the facilities on offer are 

of vital importance; we look for luxurious linens, stylish 

bathrooms and a coordinated colour scheme that work 

together to create a cohesive sense of relaxation. Additional 

touches, such as complimentary toiletries, free wi-fi or tea 

and coffee making facilities are always a bonus in making 

us feel welcome. We’re always impressed to find hotel 

rooms that embrace technology and offer amenities like 

tablets or smart thermostat systems, but this does not 

always necessarily trump the traditional – four poster beds, 

ornate fireplaces or antique furniture can add a touch of 

decadence to a hotel stay. 

LOCATION 

Location is one of the most important factors, but also one of 

the most subjective, as the ‘ideal’ is very much determined 

by the type of visitor and the type of hotel itself. However, 

there a few factors we take into consideration when 

determining the winners of location-based awards. The 

first is convenience; that is, hotels that are easy to travel 

to. Many of our winners in this category are in convenient 

locations, such as adjacent to airports, close to beaches or 

found in the heart of easy-to-navigate cities. We are always 

impressed when hotels go the extra mile to take the hassle 

out of traveling and offer such additional services as airport 

shuttles or car hire services. However, we’re always excited 

to come across a hotel that is, to use a familiar phrase, offthe-beaten-track. 

A hotel that can offer something a little 

different, in terms of natural surroundings, can make the 

difference between a good holiday and an incredible one. 

In today’s modern age, a hotel or tour operator cannot rely 

on word of mouth to get their message out into the world. 

As social media has become a vital part of everyday life, 

we like to see companies that go the extra mile to engage 

with their guests, both past and future. Attractive and 

informative websites and engaging and honest content 

and what we look for when judging a company’s use of 

marketing; how well they display their services, how upto-date 

their content is, how well they get their brand 

message across, and, most importantly, how well their 

marketing can tempt us to go and see what they have to 

offer for ourselves. 

What better way is there to know about an organization 

than by getting first hand reviews? Customers are the best 

judges of any service out there as they are the ones who 

experience them and can assess whether they were up to 

the mark or not. Considering reviews from hundreds of 

customers gives us a fair idea about the general pros and 

cons of any organization and also gives us valuable inputs 

for the other criteria as well. 

MARKETING 

CUSTOMER REVIEWS 

Diversity is one important aspect that needs to be taken 

into consideration when in the travel and hospitality 

industry. It is essential to have staff that has varying diversity 

to ensure that the organization can properly connect with 

their guests. Diversity is taken into account in terms of 

gender, nationality as well as languages spoken among 

other factors. Not only do we take the diversity of the staff 

into account but even that of the facilities and services 

offered; a hotel or tour operator providing a better range 

of services is preferred over those that do not. 

It is of prime importance that an organization has thorough 

industry knowledge. Without knowing the nit-bits of the 

in , it is difficult to flourish and provide services which are 

a class apart. Before any organization ventures into the 

industry, it is essential that they know how the industry 

is moving and how they should make changes to their 

methodologies in order to remain relevant and also be a 

top-performing organization. 

DIVERSITY 

INDUSTRY 

KNOWLEDGE 

6 7

FLAVOURS OF THE 

CARIBBEAN 

The Caribbean has long been considered a 

holiday hotspot where you can shed all your 

stress and have a great time. It’s not really a 

hard sell. White sandy beaches, azure waters, 

pleasant weather and lively culture, all add to 

its appeal. But there’s more to the place than 

all of that, specifically speaking, the culinary 

scene here makes it more alluring. 

Multi-faceted in nature, it boasts 

of an incredible mix of tropical 

flavours and multicultural influences 

which have been polished over the years. 

The food is a celebration of sweet, tarty, 

aromatic, tangy, and citrusy flavours. You 

must be able to understand the history 

behind the diverse cuisine here, to truly 

appreciate and understand it. 

Discovered by Christopher Columbus in 

1492, the Caribbean encompasses more 

than seven thousand islands. While many 

islands are now self-governed, they were 

part of European dominions for more 

than four centuries. Needless to say, this 

played a major role in shaping the cultures, 

traditions, and food from these parts. 

A mélange of cultural influences have 

resulted in a diverse and rich cuisine. 

Regardless of their colonial past, there 

is a common cuisine that belongs to 

the multitude of islands. A cuisine that 

has evolved due to the influx of culinary 

techniques, ingredients, and seasonings 

of the Asian, African, European, and Indian 

slave cultures. This is not to discount the 

original tribal cuisine of these parts that 

form the bedrock of the multi-national 

cuisine of the islands. 

Two Native American tribes – the Arawaks 

and Caribs – occupied the islands prior to 

Columbus finding these lands. The Caribs 

are credited for adding spice to the food, 

specifically a lot of chilli peppers, a tradition 

that is still prevalent. They are said to have 

invented the pepper pot stew, a light 

summery dish, popular among foodies 

who visit the Caribbean. 

The Arawaks, on the other hand, began 

the institution of barbecuing foods by 

fashioning grills out of native green sticks 

called barbacoa. They would use slow 

wood fires to cook the meat and imbibe 

in it the smoky, murky flavors of the wood. 

Authentic Arawak barbeques are still an 

increasingly sought-after affair. 

These tribes were known for their use of 

healthy ingredients, often termed as ‘soul 

foods’. A perfect name, given the fact that 

aroma and taste of all Caribbean dishes 

cooked with such ingredients delight your 

soul. The likes of okra, plantain, yams, 

mangoes and sweet potatoes fall under 

the range of soul food. Additionally, the 

dishes would incorporate meat, fish and 

other seafood into their soul food meals. 

With the European invasion came a 

major turning point in the region’s food 

and culture. There were English, French, 

Spanish, African, Asian and Oriental 

influences that had lasting impressions on 

the cuisine. When talking about the French 

influences, we can look at St. Martin, 

Martinique and Guadeloupe, islands where 

the French cooking styles dominate. 

One of the more popular French cooking 

styles prevalent here is Creole. It’s known 

for its use of local ingredients, including 

herbs, meats, and seafood, which are 

cooked with a variety of tropical vegetables 

and fruits. Exotic seasonings enhance the 

flavours while chilli and peppers add heat 

to the dishes. Try the bokit, a popular street 

food item which is sort of meat, cheese, 

and sauce stuffed sandwich. 

To get yourself started, have the accras – 

a fried fritter filled with lobster or shrimp 

– served with a spicy sauce that hits the 

spot. If you like to sing to the tune of a 

spicy curry, try the Colombo. A sort of stew 

rather than a typical curry, it makes use 

of Colombo powder, a mix of turmeric, 

coriander, cumin, and cloves. It’s tossed 

and prepared with vegetables and meat or 

seafood. Packing a ton of heat, try some 

at Le Ti Maki, which serves the dish over a 

bed of rice with sweet plantains. 

Wash all of this down some Ti’ Punch a 

rum-based specialty drink on the French 

Antilles. Besides some smooth rum, the 

drink only uses cane sugar and lime juice. 

Even if rum isn’t your poison, this drink will 

make you reconsider it. For those with a 

sweet tooth, the sorbet coco comes highly 

8 9

ecommended. Almost like a gelato, it’s 

made with coconut paste, condensed milk 

and a hint of cinnamon and nutmeg. 

Then there are the obvious English 

influences on the cuisine. The English 

imported and grew a wide variety of herbs, 

fruits and vegetables like rosemary, thyme, 

tarragon, lime, tamarind, pomegranates, 

and garlic. They can be credited for 

introducing many classic British dishes into 

Caribbean dishes. Think bacon and eggs, 

rice pudding, Irish stew, Yorkshire pudding, 

smoked herrings and hot cross buns. 

The English influence, though, isn’t limited 

to just the introduction of such dishes, 

ingredients, and cooking techniques. The 

upper class brought their servants and 

workers with them to the islands. And 

the employment of additional labour 

resulted in a sharing of ideas, recipes, and 

remedies. Sometime in the 1600s, the 

English plantations replaced tobacco with 

cane sugar which led to a period of great 

economic and culinary prosperity. 

Visit the Bliss Café in Barbados for a 

traditional English breakfast with some 

strong Caribbean coffee. Bacon and eggs 

are particularly exquisite. Then there’s the 

Charlies Bar and Grill for some Sunday 

roast comprising of scrumptious roasted 

meat, potatoes, stuffing, gravy and the 

best Yorkshire pudding in these parts. 

Then there’s the Spanish heritage which 

is evident in the food preparations used 

in Cuba, Puerto Rico, Costa Rica, and the 

Dominican Republic. They were great 

contributors of fruits and trees like the 

Seville and Valencia oranges, dates, figs, 

grapes, and bananas. Typical Spanish 

dishes like Paella and Zarzuela have found 

their way into Caribbean cuisine. 

Many Spanish dishes on the islands 

include rice and shellfish as well. There are 

variations of barbequed chicken, pork and 

fish roasted over barbacoa fires. Another 

popular method of cooking meats – jerk – 

thrives in the fast-food industry of Jamaica. 

Jamaican cuisine is also known for its use of 

fresh produce, strong flavours and spices. 

The roast pork on these islands is a very 

succulent delicacy, often served with 

rice and beans. The juicy and tender 

pork drippings add a very rich taste to 

everything on the plate. Street-food stands 

in Puerto Rico are known for their Lechon 

asado – delicious spit-roasted suckling 

pig. And how can one leave out the classic 

Cubanos? Hearty sandwiches layered with 

ham, pork, cheese and dill pickles. 

There are also strong African ties in 

Caribbean cuisine brought on by the 

exchange of ideas between natives and 

African slaves brought here by their 

European masters. The Africa slave 

developed a style of cooking that was 

basic to native Caribbean dishes. Soups 

and other one-pot hearty meals formed 

the mainstay of the slaves who relied on 

them for their daily nutrition. 

Afro-Caribbean dishes center around 

earthy, humble ingredients like okra, 

callaloo, taro and pungent seasonings and 

spices. These vegetables are boiled into a 

thick stew and include peppers, coconut 

milk and all manners of meats and seafood. 

When it comes to jerk chicken, they use 

a very spicy rub that is applied to the 

meats which are grilled to fiery perfection. 

Another simple African dish would be coucou, 

a cornmeal-based dish cooked with 

okra. 

After the liberation of the slaves, several 

more were imported from Asia and India. 

Much like the African slaves, they too 

widened the scope of cooking techniques 

and dishes in the Caribbean. Indonesian 

food, Indian curries and rotis, Chinese 

vegetables and many spices, previously 

absent, were introduced. 

Typical dishes included spicy curries, 

cooked vegetables, and Indian flatbreads. 

For instance, take Trinidadian cuisine where 

cooks serve up stuffed parathas four ways. 

A favorite is the dhal puri roti which has 

ground peas folded into the bread dough 

for a unique texture and taste. Another 

sought-after dish is the pelau, a rice dish 

inspired by the Indian pilaf. A bed of rice 

cooked with vegetables and topped with 

caramelized meat, it is a must-have. 

Speaking of Chinese influences, the 

most obvious one must be Chow Mein. 

It has stood the test of time and remains 

popular with the locals because it’s two 

basic ingredients – noodles and stock – are 

readily available. Add to that some pow, a 

dumpling made with pork fillings which is a 

dish reserved for special occasions. 

10 11

Enough about the influences though, what 

you really want to know is what to sample 

when you go Caribbean island hopping. 

Jamaica is renowned for its meat patties, 

jerk chicken, and succulent pork dishes. For 

the most authentic version of jerk chicken, 

visit the Boston Beach in Portland parish. 

They are also known for their blend of 

coffee grown in the Blue Mountains. 

When in Trinidad and Tobago, sample the 

various curries and rotis served with them. 

A local specialty is the shark sandwich best 

had at Richard’s Shark and Bake. Found 

in the Maracas beach, they serve up fresh 

shark that is battered and inserted into a 

kind of fried bread. A side of exotic shadon 

benny and scotch bonnet sauces make the 

sandwich more delectable. 

The Bahamas are famous for their conch 

dishes like fritters, salads, and chowders 

while the goat stew dish from Montserrat, 

St. Kittis and Nevis are beloved by tourists 

and locals alike. Then there is the Callaloo 

dish that has many renditions across the 

Caribbean countries. The English-speaking 

islands are known for their pelau, made 

with pigeon peas, fish, and vegetables. 

In Antigua, you must try their national dish 

– funji. Funji is a lot like Italian polenta, 

it’s made primarily using cornmeal, and 

accentuated with spices. The bars across 

the Caribbean are always well stocked 

with rum seeing as they are one of the 

few main producers of the spirit. It forms 

a significant part of the West Indies culture 

and depending on its potency is used in a 

myriad of fruity drinks. 

It’s difficult, as you see, to talk about 

Caribbean cuisine as a singular entity. 

Across the numerous islands and countries, 

the ingredients, cooking styles, and flavours 

vary. Even the most ubiquitous dishes from 

these parts will have unique flavours and 

distinguishing characteristics about them. 

Yet none will be any less delightful or 

mouthwatering. 

Caribbean cuisine is exquisite in its own 

unique, multi-cultural way. So, whether it’s 

simply eating a passion fruit off a tree or 

jerk chicken in Jamaica, or even dining on 

conch in the Cayman Islands or a Callaloo in 

Trinidad, you’ll know that it’s food befitting 

a God’s palate. 

12 13

STEAK IN ARGENTINA 

If there are two things that Argentina takes very 

seriously, then it’s their football and steaks. 

Argentine steaks are largely considered the 

best not just because of the high quality of 

beef used or how they prepare them but it’s 

got much to do with how much the people 

like to cook the various cuts of meat when 

they consume them. 

A 

distinguishing factor about the 

steaks here is the Argentines’ 

expertise in using and cooking the various 

unique cuts of the animal. They like to 

separate different types of cow meat by 

texture and shape. Typically, there are at 

least 14 different cuts that the natives cook, 

in various styles, to serve some delicious 

dishes. Take the T-Bone for instance, usually 

served as a single cut around the world, 

here it’s divided into two – the boneless 

Lomo and the small steak Costeleta. 

Since we’re already on the subject, let’s take 

a few moments to savor each one of these 

cuts. There is, of course, the roast beef, 

the frugal cut from the neck, best enjoyed 

with a delightful sauce and often used for 

mince. Then there’s the Ojo de Bife or the 

rib eye – a succulent and chunky steak from 

the rib section which gets much of its flavor 

from the marbling fat. Bife Ancho/Prime rib 

is a tender and marbled cut from the ribeye 

roll. 

Then there are the Angosto(New York 

strip) – pure carnivorous bliss, the Cuadril 

or rump steak used for everyday home 

cooking, the Asado – barbecued short 

ribs which are crispy yet tender and the 

Vacio, delicious but overlooked, the flank 

from around the belly is seldom used 

outside Argentina. Slow cooked, this strip 

packs tons of flavour and sports a crispy 

exterior. How can we forget the Colita de 

Cuadril, the sirloin steak, often smothered 

in marinade and another staple for home 

cooks?! 

If you’re keen on trying some relatively 

obscure cuts, try the Tapa de Asado (rib 

cap), Peceto (eye of round), Entrana (skirt 

steak), Matandre (flank steak) or Tapa de 

Nalga (Topside cap). Each of these cuts 

have their own unique taste and texture. 

This is not to discount the scrumptious 

chorizo, blood sausages, intestines or even 

the thymus glands that are used to serve up 

delicious appetizers. Trust the Argentines 

to know the best way to make the most 

of each cut and cook them in fashions that 

best enhance their individual flavour. 

But surely that’s not all that makes 

the steaks here the best in the world 

(allegedly)? And it’s not. The secret lies 

with how they cook their meats. Across the 

globe, where people usually prefer their 

steaks done medium rare, Argentines balk 

at how anyone can consume a steak that’s 

pink or even slightly bloodied. The steaks 

here are almost always served well-done 

and cooked through. While you might 

think if a steak cooked anything more than 

a medium rare would be dry and wasted, 

this country defies that logic as the meat 

turns out rather tender and succulent and 

always delicious. 

Quite frankly, if you think you’ve had the 

best when you apply heat to some cow 

meat, think again. Till you’ve visited the 

parrillas (steakhouses) of Argentina, you’ve 

not even come close. It’s taken decades, 

but these guys have elevated steaks from a 

simple meat dish to something between an 

art form and science. They don’t simply grill 

their more precise cuts to ‘seal’ the meat 

surface, they prefer to slow cook them over 

briquettes, adding a smoky flavor. 

The meat is roasted in thick pieces over 

open coal or wood flames by obsessive 

meat cooks, who consider cooking beef 

using propane fuel, almost a blasphemy. 

The servings are ridiculous, as the thick 

pieces overhang the plate. What the 

14 15

Argentines have mastered is flavor. A 

testament to this are the strange cuts of 

meat that would be ground into a flavorless 

paste anywhere else, are brought to your 

table infused with delectable texture and 

taste. That is if they are cooked right, and 

in Argentina, the meat is invariably cooked 

to perfection. 

The plethora of Parrillas, all vary in style, 

price, and ambiance, but in menu and 

method barely do they deviate from 

tradition. Unlike global traditions where 

you’re asked how cooked you want your 

meat, the default setting in steakhouses 

here is well done. If you want it rare, insist 

on jugoso which literally translates to juicy. 

It’s strongly advised to up your ‘Argentine 

steak lingo’ game before a visit to the 

country. 

If you’re in the steak capital of South 

America, Buenos Aires, be sure to visit ‘La 

Cabrera’. As a popular saying here goes, 

“There are steakhouses and then there is 

La Cabrera”. The crème de la crème of 

Argentine steak, they serve 25 different 

beef cuts with various sides. Each dish 

exquisite and delicious, you’ll be in steak 

heaven. Or if you’re looking for a more 

down to earth experience, try ‘Parrilla Pena’, 

an old-school steakhouse frequented by 

the locals. No fancy tablecloths or mood 

lighting, this place is as lively as it gets, 

jostling with people. Sample the Parrilla 

Completa, a platter of different grilled 

meats with several sides. 

The best steak eating experience, though, 

can only be had at an asado (open-air 

barbeque). In a friend’s backyard, a hotel 

or an estancia, it’s like a community feast, 

celebrating friendships and family. If you’re 

invited for one, be prepared for hours of 

gorging amazing food. And not just beefcentric 

dishes, there’s a cornucopia of 

various scrumptious dishes. The meal starts 

with a round of appetizers like Choripanes 

which are grilled sausage sandwiches 

served with Chimichurri (a sauce made 

from dried herbs, chili flakes, and oil). 

Whet your appetite with Achuras, various 

offal cuts and interior organs that are 

grilled and subsequently passed around 

on a wooden platter. So, you can either 

snag a piece or pass it on as you save some 

room for the main cuts. Bread and salads 

are also served with these, paired with 

copious amounts of red wine with soda. 

The main course is up next. The meat is 

seldom marinated, with chefs only rubbing 

some salt on them to enhance the flavors. 

The real complexity of cooking the steaks 

comes from the actual cooking of the meat. 

Good asadors know how much space to 

leave between the meat and the coals. 

They use special grills in which you can 

adjust the distance between the embers 

and the steak. They are designed to 

prevent grease and juices from dripping 

on the coals thus avoiding any smoke that 

could adversely affect the flavour of the 

steak. Seeing as each cut requires different 

cooking times, whenever the asador brings 

out a platter, the guests thank the cook by 

shouting “un aplauso para el asador!”. 

The Argentine steak obsession is 

democratic, as it’s not just a staple here, it’s 

their lifestyle. By every measure, the steaks 

here are simply divine. From the variety of 

cuts used to the different methods used 

to cook them, it’s no surprise then that the 

country is called the ‘King of Steaks’. 

16 17

3 TRADITIONAL 

BRITISH DISHES 

For as long as one can remember, Britain 

has been considered that simple cousin in 

the European culinary family, that the other 

members tend to poke fun at. They laugh 

at their poor culinary relation internationally 

for not having a proper food culture. Their 

culinary history is tangled with international 

influences, severe rationing, and a lack 

of ingredients due to prevalent weather 

conditions. 

French food is famous for being 

sophisticated and delectable and 

Italian food is considered as the ultimate 

indulgent and comfort food across the 

world. In contrast, British food is known to 

be synonymous with the English weather, 

boring, dull and perhaps even grey. But the 

truth is far from it! 

Indeed, mealtimes in the country 

traditionally involved stewing, roasting, or 

battering ingredients but this was more 

out of a necessity than anything else. Their 

food culture reflected the tumultuous times 

they have seen, but it’s here that the beauty 

of British cuisine lies. In the simplicity of the 

ingredients, techniques, dishes, and flavors 

born from the great British ingenuity. 

Given England’s complex history (read 

widespread colonialism) and its status of 

being a major global player, it has been 

a hub for people all over. People from a 

multitude of cultures have settled down 

here and brought with them their culinary 

traditions. Over time, these foreign 

influences seeped into British cuisine, 

resulting in a multifaceted culinary culture. 

Skeptics often argue that British cuisine is 

defined by things imported or borrowed. 

It’s true that it boasts tremendously diverse 

offerings and numerous international 

influences, but it can hold its own as well. 

Britain boasts some of the finest beef in the 

world, excellent game, world-class sea salt, 

and a superior bounty from its seas. 

But let’s say we wanted to appease even 

the naysayers and do away with the layers 

and frills, what would we find at the heart 

of British cuisine? You’d find a plethora of 

classic dishes which the country has come 

to be known for. From the fish and chips 

served at every corner, to the Sunday 

roast every family enjoys, from the humble 

shepherd’s pie to the exquisite sticky toffee 

pudding and custard. And oh, so many 

more! 

There’s the hearty proper English breakfast 

of beans, sausages, bacon, eggs, 

mushrooms, and toast with a cup of tea 

to keep you going through the day. The 

staggering number of snacks and finger 

foods to munch on throughout the day – 

cucumber sandwiches, crumpet, scotch 

eggs, and sausage rolls. Let’s not forget 

the gob-smacking desserts such as apple 

crumble, rhubarb and custard, bread and 

butter pudding, and Eccles cakes. 

What’s more is behind almost every dish 

there’s a story to tell. For instance, take 

the controversial chicken tikka – chunks 

of chicken marinated in yogurt and spices 

baked and served in a thick tomato gravy. It 

has long been debated whether it’s British 

or Indian? Several people and ethnicities 

have claimed credit for its creation. A 

renowned Indian food critic claims it hails 

from the Punjab region of India. 

Yet a version of the British explanation talks 

about a Pakistani chef of an establishment 

in Glasgow who invented the dish. It’s said 

that a bus driver coming off his shift had 

ordered a chicken curry, but on finding it 

too dry, sent it back. The chef, in a moment 

of ingenuity, added a can of Campbell’s 

soup with some herbs and spices to the 

dish, and returned it to the customer who 

loved it! So much so that the dish became 

a proper item on menus and a country 

favorite! 

But let’s steer clear of controversy for 

now and talk about three dishes that are 

synonymous with British cuisine. The first 

of which must be fish and chips, a dish so 

popular you might as well treat it as their 

national dish. The British have a fondness 

for fried food and this is no different. Take 

some battered cod and chunky chips (or 

fries) served wrapped in newspaper and 

there you have it, Britain’s biggest staple. 

This is a dish that Winston Churchill himself 

called ‘the good companion’. While 

Beatles legend John Lennon preferred his 

smothered in ketchup, the iconic Michael 

Jackson loved his with some mushy peas. 

Fish and chips are a British institution, one 

that sustained the morale of the country 

through two world wars and fueled their 

industrial prime. 

For well over a century, this meal has fed 

millions of memories and are symbolic of all 

fond memories. Eaten with greasy fingers 

by the seaside on a holiday or cheering 

your favorite football team as you down 

some beer at the pub with the lads. Not 

many can resist the tantalizing combination 

of moist white fish encases in a crisp golden 

batter, served with a generous helping of 

hot and fluffy chips. 

18 19

While cod and haddock are the most 

frequently used fish, vendors do sell other 

kinds too such as pollock, plaice, and ray. 

The batter is usually made using water 

and flour with some baking soda and little 

amounts of vinegar. Some vendors even 

use a milk or beer batter which adds a 

different dimension to the dish. Where 

traditionally beef dripping was used as a 

frying oil, many vendors have shifted to 

vegetable oils in recent years. 

Even the kind of condiments and 

accompaniments served with it vary from 

vendor to vendor. If some serve mushy 

peas, then others serve coleslaw or pickled 

onions. Quite frankly, there is no common 

recipe or standard when it comes to this 

meal. The only constant about this dish is 

that it is the epitome of greasy, indulgent, 

and utterly-delicious comfort food. 

But where did this delicacy come originate 

from? Some ardent lovers argue that it 

was a northern entrepreneur by the name 

of John Lees. It’s believed that all the way 

back in 1863 he was selling the dish out 

of his hut in Mossley Market in Lancashire. 

Others tout a Jewish immigrant, Joseph 

Malin, to have been the first to open a fish 

and chips shop, in East London. 

Regardless of its true origins, this marriage 

caught on quickly. Fish and chips were 

an appetizing break from the unvarying 

working-class diets then. And soon 

thereafter outlets were springing up on 

every corner, pubs, eateries and even 

fancy restaurants started serving their own 

interpretations of this classic beloved dish. 

And while other fast foods may have sprung 

up and taken over the takeout business, 

fish and chips remain the archetypal British 

comfort food. Interestingly, compared to its 

competitors – burgers, pizza, fried chicken, 

Chinese – it contains fewer calories and 

less fat. Its historic value further cements its 

place on this list. Fish and chips, the dish 

that kept the masses happy and saw them 

through the toughest of times – wars and 

recessions alike. 

There is no dish older or more celebrated in 

Britain than the Sunday roast dinner. Done 

right, it’s capable of competing with the 

most beloved national dishes around the 

world. The centerpiece of this extravagant 

affair is the roasted meat. Be it beef with 

Yorkshire pudding, lamb with mint sauce, 

pork with applesauce and crackling or 

chicken and redcurrant jelly with bread 

sauce. 

Partnering the succulent, juicy meats are 

roasted potatoes, a thick gravy, and various 

cooked vegetables. Quintessentially 

British, roast dinners are a family tradition 

where everyone gathers around to gorge 

on the plate stacked with delicious items. 

So great is the love for this meal in the 

country, that any deviations from tradition 

are severely frowned upon. 

It’s widely believed that the country’s 

love for this meal began in 1485 during 

the reign of King Henry the VII. His royal 

guard would feast on fresh roast beef on 

Sundays post-church and this went on to 

become a ritual. During the Industrial Age, 

for instance, most families would put on a 

roast before visiting the church on Sunday. 

This imparted an almost religious and 

social importance to the meal. 

20 21

While the noblemen would hang and 

slow roast entire animals in front of huge 

fireplaces, villagers who couldn’t afford big 

cuts or a fireplace would drop off a humble 

cut with their local baker on the way to 

church. The baker would use their empty 

ovens to cook the villagers’ meat for them 

and would hand it back to them in time 

for lunch. This, of course, fostered good 

community relations. 

The first thing that pops into your mind 

when you think about roast beef is the 

Yorkshire pudding that goes hand in hand 

with it. It’s a versatile food that can be 

served in any number of ways, be it with 

gravy to complement the roast meat or 

with jam and sugar to act as a dessert. It’s 

so revered that the Brits even celebrate a 

Yorkshire Pudding day on the first Sunday 

in February. 

So, what does it take to make the perfect 

traditional Sunday roast? Apart from the 

food itself (which we’ll get to in just a 

moment), it’s the presence of friends and 

family as you get together to enjoy the 

feast. First and foremost, it’s important to 

get a good, tender cut of meat with a good 

amount of fat marbled throughout it; prefer 

cuts from the rib, the rump or the loin. 

The most daunting task of a roast dinner 

is getting the meat done right. It’s best 

to let the layer of fat be on top when 

roasting it so that it can baste itself. You 

want a crispy brown skin outside with a 

juicy and pink interior. The next task, of 

course, is choosing your sides. Yorkshire 

pudding and gravy are a must, along with 

roasted potatoes, carrots, and other root 

vegetables with blanched greens like peas 

or beans. 

Clearly, it’s a feast to behold. So, if you’re 

ever invited to a Sunday roast, be sure to 

bring your appetite. There are brownie 

points for anyone who can stack their 

plate and not spill any on themselves while 

making their way to the table. Albeit family 

roast meals have died down in recent years 

due to the time and effort it requires, they 

are still the very heart of traditional British 

cooking and food. 

The youngest and sweetest member on 

this list is another British classic which 

didn’t see the limelight of British culinary 

glory till the 1970’s. Sticky Toffee Pudding 

is a consistent favourite across the UK 

and by far the most indulgent dessert you 

can have here. As the name suggests, it’s 

a moist sponge cake drenched in liquid 

toffee, frequently served with a side of 

custard or ice cream. 

Sticky toffee pudding is a staple dessert 

on pub and restaurant menus throughout 

Britain. The pudding itself is a dark, treaclelike 

moist sponge which is studded with 

dates. Over this, a generous helping of 

thick, hot, and delightful butterscotch 

sauce is poured. To say that it will leave you 

euphoric is an understatement. But as they 

say, where there is a success, there’s scrap 

too. 

There are three competing claims to the 

origin and invention of this tantalizing 

dessert. The first claimants to its creation 

are the Scots who love their sugar better 

than anyone else. They insist it was first 

served in 1967 at the Udny Arms Hotel in 

Newburgh-on-Ythan, Aberdeen. A crowd 

favourite, it’s served with clotted ice-cream 

and they even give out the recipe to ardent 

lovers who request it. 

The next party that stakes claim to the 

credit is Yorkshire. Never known to back 

22 23

down from a scuffle, they boldly state that 

it was invented all the way back in 1907 

by Gait Inn’s landlady. While the current 

landlord of the establishment likes to steer 

clear of the origin controversy, they do still 

serve a particularly delectable rendition of 

the beloved dessert. 

The vast majorities, however, credit 

Cumbria for the dish’s invention. Francis 

Coulson at the Sharrow Bay Hotel is said to 

have had the idea from a recipe by a Mrs. 

Martin of the Old Rectory in Lancashire. His 

recipe for the ‘Icky Sticky Toffee Pudding’ 

is the stuff of culinary legend. The Hotel 

is so secretive about their recipe that the 

staff are required to sign confidentiality 

agreements! 

The important thing to remember isn’t 

who should you thank for the creation of 

this divine dessert, rather to lose yourself 

in its sticky, warm and sweet indulgence. 

You might even go as far as saying it’s the 

perfect dessert that balances itself out. The 

sweet countered by the nuts and spices. 

A stalwart on British menus, this dish will 

make a place for itself in your hearts and 

your stomachs. 

So, then where best to sample and 

inevitably fall in love with these classic 

British dishes you may ask? Fish and chips 

are best enjoyed while strolling along 

the seaside, greasy delicacy in hand. The 

most famous spot in the country is the 

Anstruther Fish Bar in the East Neuk of 

Fife, in Scotland. The place has won several 

accolades over the years and is frequented 

by celebrities too. Dine in or take in the 

astounding bayside views as you treat your 

taste buds. 

While there’s nothing like a familial Sunday 

roast; if it’s a fancy or gourmet experience 

you’re seeking, try Hispi in Manchester. 

A part of Gary Usher’s acclaimed chain of 

Bistros, it’s a stylish place that over-delivers 

when it comes to the flavors. There’s no 

better way to describe the perfectly cooked 

meal that attracts dedicated foodies from 

all over. 

If you wish to try out a wide range of 

sticky toffee puddings, then hop on over 

to the Village Shop in Cartmel – the home 

of sticky toffee. Often proclaimed as the 

best sticky toffee pudding, they have won 

several awards for it. What makes this place 

more special is the variety of delectable 

sticky puddings they serve here like the 

banana or chocolate flavoured ones. 

Further, each is made using completely 

natural ingredients. 

Yes, British cuisine tends to get a bad rap 

sometimes, but the truth is it’s a cuisine to 

marvel and revel in. It reflects the grit and 

mettle of a nation that has been through 

trials and survived. It speaks to their 

centuries-old customs and rituals. Indeed 

it’s not the fanciest of cuisines, but their 

traditional dishes do reflect what it means 

to be British. And what is a cuisine if not a 

reflection of what the country stands for? 

24 25

THE MEDITERRANEAN DIET 

What comes to your mind when you think about 

Mediterranean food? At the risk of sounding foodculturally 

insensitive, you might picture pita bread, 

hummus or maybe falafel. But Mediterranean food 

is so much more than that. It comprises of staple 

dishes from the European, North African and Middle 

Eastern countries surrounding the Mediterranean 

Sea. Extremely diverse, it has influences and 

inspirations from all the way in Greece to Morocco, 

from Algeria to Lebanon and from Italy to Syria. 

The entire region is rich in the 

astonishing variety of ingredients 

and spices that make even simplest of 

dishes come alive with flavor. Not only 

that, a huge emphasis is given to the use 

of fresh and healthy ingredients that are 

good for you. One can go so far as to say 

that Mediterranean cuisine is the perfect 

blend of taste and nutrition. Yet, it’s one of 

the most underrated meals in many places, 

often overshadowed by Chinese, Italian or 

Mexican food. 

In a culture where fast food reigns 

supreme, there’s something unique 

about meals that can’t be whipped up 

so easily and quickly. Akin to an art form, 

preparing Mediterranean food is all about 

expressing love and passion for the food 

and the person for whom you’re cooking. 

The freshness of the colorful ingredients 

with their bold flavours makes the recipes 

nutritious, delectable and aesthetically 

appealing. 

Not governed by a single culture, the 

cuisine is a result of cultural exchanges and 

influences. Traders exchanged spices and 

other foodstuffs which resulted in a wide 

dissemination of ingredients throughout 

the cuisines. Another factor in shaping up 

these cuisines were the empire building 

conquests of various countries. As societies 

merged together, culinary practices 

blended and morphed within the empire 

resulting in what we identify as a unique 

cuisine originating from the region. 

This, of course, means there are a lot 

of common elements in Mediterranean 

cuisine despite the origins from varied 

countries. Olive oil is a universal ingredient 

as it has worked its way into a variety of 

dishes, with its bitter taste, used in cooking 

as well as a dressing agent throughout 

the region. Olives, too, are regulars in the 

cuisine owing to the punchy acidity they 

add to dishes. Also dominant in the cuisine 

are fresh vegetables such as eggplant, 

tomatoes, legumes, okra, artichokes and 

several greens – roasted, grilled, sautéed, 

baked or simply in salads. 

The rough terrains aren’t ideal for herding 

cattle, meat is restricted to smaller animals 

like goat and chicken, and as a result, 

meat is sparingly used, and when it is, it’s 

usually grilled. The main source of yogurt 

and cheese is milk from goats and sheep. 

Seafood serves as the primary source of 

protein owing to proximity to the sea and 

it features in several dishes. Given that 

the climate here is viable for herbaceous 

plants, herbs play a key role in enhancing 

the flavors of the cuisine. The likes of 

oregano, basil, thyme, parsley, tarragon, 

cilantro, rosemary, dill, mint, and saffron are 

main players in this field. 

When we talk about Eastern Mediterranean 

cuisine, it includes Middle Eastern culinary 

traditions from Turkey, Greece, Lebanon, 

Israel, Syria, Palestine, and Egypt. Yogurt, 

feta, halloumi, and labneh are prominent in 

the cuisine. While cheese can be cooked or 

raw, yogurt is used in various sauces or as a 

condiment. Grains assume the form of rice 

or flatbreads like pita and lavash. Meats – 

lamb, poultry, mutton, and goat – are used 

as protein sources while chickpeas act as a 

meat substitute. 

In the form of skewered and slow-grilled 

chunks of meats, these countries have 

gifted us with a plethora of juicy and 

mouth-watering kebab dishes such as 

doner kebabs, gyros, and shawarmas. 

Other characteristic dishes include 

tabbouleh, the evergreen hummus, and 

the oh so delicious baba ganoush. There’s 

really a host of popular dishes from these 

parts that also include moussaka, tzatziki, 

and Turkish borek. 

Enjoy some tasty kibbeh or maybe some 

kofta and rice pilaf from Lebanon or some 

falafel or shakshuka from Israel. Then there’s 

the Greek souvlaki and spanakopita which 

will leave you licking your fingers. From 

the Turkish lands, we have the delightfully 

sweet baklava and spicy korma. While their 

grilled meat dishes unite them, they also 

distinguishes them; they take the form of 

doner kebab in Turkey, gyro-roll in Greece 

and shawarma in the Levantine countries. 

Speaking about Southern European 

(or Northern Mediterranean) cuisine, it 

includes dishes from the likes of Italy, 

South of France and Spain. The specific 

ingredients and cooking techniques from 

these parts distinguish it not only from 

other Mediterranean countries but the 

rest of Europe too. Wine is a prominent 

component of dining in the Southern parts 

of Europe – both as a flavor enhancer and 

26 27

individually. In comparison to the other 

Mediterranean countries, they prefer using 

pork over other meats. 

Anchovies, mustard, capers, tomatoes, 

garlic and pine nuts, in various 

combinations, are used to flavor the 

dishes. Amongst the three countries too, 

the dishes vary greatly. The Italians would 

have us gorge on Sicilian and Neapolitan 

pizzas, risottos and pasta. Just the thought 

of a wood fire baked thin crust topped with 

fresh tomatoes, basil and buffalo mozzarella 

leaves the best of us salivating. Or maybe 

you’d rather fancy some fettuccine alfredo 

or some Bolognese spaghetti? 

The French woo you with their numerous 

bread and pastries – baguettes to 

croissants, crème brûlées to fruity tarts. 

Then there are dishes like ratatouille, beef 

bourguignon, and bouillabaisse. And let’s 

not get started on their desserts! French 

food will have you falling in love all over 

again. In sharp contrast to the delicate fine 

dining of France and Italy, Spanish cuisine 

packs strong punches of rustic flavors. 

Popular Spanish dishes include the likes of 

tapas, paella, gazpacho, and empanadas. 

Then, of course, there are the North African 

(or Southern Mediterranean) cuisines of 

Morocco, Algeria, and Libya. Distinguished 

by their strong use of spices like cumin, 

coriander, paprika, saffron, cinnamon, and 

cloves. Dry fruits like dates, apricots, and 

raisins also feature heavily in a lot of dishes. 

Their stews and sauces are known for 

having a characteristic heat and spiciness 

to them. 

Lamb, mutton and goat meat is used 

predominantly as a protein while beef 

and chicken also make numerous culinary 

appearances. Aromatic, hearty and wellbalanced, 

the Moroccan tagine, a slowcooked 

meat stew along with a sauce is 

the most recognized North African dish 

there is. Also, very popular is couscous, a 

steamed wheat semolina dish served with 

a stew. 

Furthermore, the cuisine is increasingly 

appealing to health and diet conscious 

people as it’s considered one of the 

healthiest cuisines in the world owing to its 

focus on using fresh fruits, vegetables, and 

herbs. Researchers have noted that people 

who follow a Mediterranean diet are 

generally healthier than others and at lower 

risks of suffering from several diseases. It 

also helps with weight loss, prevents heart 

attacks, diabetes and strokes. 

At the heart of Mediterranean cuisine is the 

combination of all these delectable dishes 

and the multiple cooking techniques 

specific to the individual regions. This 

is what makes the Mediterranean food 

unique and palatable. And as a bonus, 

they’re just as good for your health as they 

are tasty to gorge on! 

28 29

HISTORY OF HUMMUS 

Hummus is that healthy and delicious dip that pairs 

well with just about anything. The word ‘hummus’ 

itself means “chickpea” in Arabic. Essentially, it’s a 

Levantine Arab dip or spread made from cooked 

chickpeas which are mashed and blended with 

sesame seed paste, lemon juice, garlic, and salt; 

with a drizzle of olive oil mixed into the fold as well. 

But where does this universally liked omnipotent 

(culinarily) come from and how did it become a 

staple of Mediterranean cuisine? 

The debate over its origin is probably 

as old as hummus itself! The Greeks, 

Arabs and even Israelis have staked their 

claim to the dip’s creation. Unfortunately, 

it’s nigh impossible to figure out who’s right 

because no one knows for sure. It has been 

around for so long, in so many cultures, 

made from several different recipes, that its 

exact origin is lost in antiquity. 

Despite the ambiguity over the origins of 

the spread, what we know for certain is that 

chickpeas, the main ingredient, have been 

cultivated since the ancient Mediterranean 

and Middle Eastern eras. Add to that the 

trade relations between the two regions 

and you realize several recipes would have 

been exchanged too. This could have been 

the case with hummus too! 

The earliest known recipe for hummus 

can be traced back to some cookbooks 

written in Cairo all the way back in the 13 th 

century. Unlike the hummus we’re used 

to savouring today, this recipe made use 

of a cold puree of chickpeas with pickled 

lemons, vinegar, spices, herbs, and oil. 

Another exceptionally old recipe that is 

more akin to the hummus of today makes 

use of tahini and nuts in the fold as well. 

This spread would then be rolled out 

and left overnight, presumably to add a 

different texture. 

Medieval cookbooks are far from 

comprehensive and with the slow means 

of transport and lack of advanced 

communication systems, it was an 

impossible task to gather all the hummus 

recipes from the region. Those were the 

times when regional food varied incredibly, 

and recipes relied on the availability and 

affordability of ingredients. 

Hummus bi tahini as we know and love 

today very well could have existed all 

those centuries ago, but the recipe was 

never written down. For all, we know it 

could have been created, forgotten and 

then reinvented! One look at how old its 

ingredients are, and you realize hummus 

has an unwritten history we shall never be 

able to comprehend. 

While some ingredients like lemon and 

garlic may have made their way to these 

parts much later, thanks to trade, chickpeas 

and sesame seeds (for tahini) had been 

around for a few hundred centuries. Some 

archaeological digs suggest chickpeas 

predate pottery and even writing! 

The implication is that while hummus 

may have been around for aeons, but 

hummus bi tahini (the version popular 

today) is unlikely to have been cooked 

up till ingredients like lemon and garlic 

arrived in these parts. 

Goes without saying, the many regions 

in the Mediterranean area have their 

own different versions of the popular 

spread. The tale of hummus could very 

well be one of a culinary crossover. It’s 

noteworthy that despite murky origins 

and massive cultural shifts, hummus has 

not only stood the test of time, it has 

thrived. 

To this day, it remains similar to the 

spread people from centuries ago would 

recognize as a delicious treat. So, the 

next time you dip some warm pita bread 

in a bowl of fresh hummus, recognize 

that you’re slipping back through the 

sands of time to savour the Stone Age. 

30 31

EXOTIC MEAT IN 

SOUTHERN AFRICA 

Meat aficionados who seek out exotic flavours 

and game will tell you that meat is a man’s real 

best friend. And for those people, South Africa 

is a paradise offering some of the most exclusive 

meats, cooked to perfection, at affordable prices. 

Not just your typical chicken, pork, and beef mind 

you, think all the different animals you’d see from a 

safari vehicle! 

If you belong to that niche group of 

people who have a “try anything once” 

approach when it comes to food, you’re 

in for a gala time in South Africa. That’s 

essentially the South African attitude, as 

a diet of chicken, beef and pork are often 

supplemented by kudu, springbok and 

ostrich! 

The country is a major supplier of meat and 

is known for its superior quality cuts. The 

South African diet, then, clearly revolves 

around meat which is complemented by 

their love for hunting. It’s a major industry 

here, one that injects much money into 

rural areas. Appreciably, it’s extremely rare 

to find endangered animals on menus 

here, and when they are, rest assured the 

food industry takes special effort to ensure 

that they are sourced responsibly. 

With a plethora of exotic animals to see and 

savour, South Africa persuades travellers 

to entertain their adventurous side. From 

warthogs to giraffe, game meats can be 

healthy as well as delicious. The meat is 

supposed to be leaner and healthier than 

your typical beef cuts. So, let’s take a look 

at some exotic (sometimes shocking) meat 

and places you might enjoy their flavours. 

One bite into an ostrich burger and you’ll 

forget your favourite beef burger joint. A 

versatile red meat, it sports half the fat you 

get on chicken and it makes for appetizing 

steaks, burgers, and more. Additionally, 

ostrich eggs are considerably bigger and 

richer in flavour than the typical chicken 

egg. This is a bird popular across the 

country. 

There are numerous ostrich farms in 

Oudtshoorn in the southern regions. The 

Buffelsdrift Game Lodge, situated just 

outside Oudtshoorn, is renowned for its 

particularly succulent ostrich carpaccio. 

The flame-grilled ostrich fillet served here 

is another popular dish. Its texture is akin to 

a sirloin steak and tastes utterly delicious. 

Then there’s the springbok, a kind of 

gazelle that frolic across the plains in 

Africa. Farmers often prefer to raise 

springbok to lamb as they eat less grass in 

comparison. It tastes a lot like venison and 

is predominantly served as a steak. The 

best place to sample this exquisite meat 

would be the 5 Ryneveld Restaurant in the 

Stellenbosch wine region. 

Chef Addington Murray, with his experience 

of working in several 5-star hotels in 

Zimbabwe and South Africa, serves up a 

particularly delectable dish. The meat is 

well seasoned and grilled to perfection over 

an open flame which helps the springbok 

flavour to shine. Accompanying that is a 

side of roasted potatoes and vegetables 

with a balsamic reduction. 

Not the best-looking animal, the warthog 

makes for a surprisingly scrumptious meal. 

It’s like pork in flavour and texture and 

there’s no better place than the Savoy 

Cabbage restaurant in Cape Town to try 

some. A fine-dining establishment, their 

Fennel-Dusted Warthog Loin is tantalizing, 

to say the least. Served with turnip and 

potato mash, onion marmalade, and fig 

syrup, it’s definitely worth a try. 

Next up on this tasting adventure is the 

kudu, an African antelope. Some people 

who’ve had the pleasure of sampling it, 

claim it’s the best tasting game meat in the 

world! A lean meat, it’s usually served either 

as a steak or as biltong, in cured form. 

Unlike jerky, it’s traditionally marinated in 

vinegar and spices to add an extra zing to 

it. 

Try some of Richard Bosman’s exceptional 

kudu biltong at the Earth Fair Market in 

Cape Town. The meat is dark red in colour 

and tastes extremely good even on its own. 

Biltong is quite popular in South Africa 

and several eateries have taken to making 

biltong using a variety of ingredients. 

Given that they are endangered, giraffes 

are extremely rare on menus in South 

Africa. With an objective to treat the animal 

responsibly, restaurants obtain giraffe 

meat through proper culling programs. 

This involves the removal of animals from 

overpopulated areas, typically game 

reserves. 

The Carnivore Restaurant in Muldersdrift, 

near Johannesburg, is renowned for the 

wide variety of bushmeat served here. 

They tenderize and marinate the giraffe 

meat before roasting the steaks on Massai 

swords on open flames. Given its sinewy 

nature, the meat is known to be chewy and 

tough but delicious. 

The wildebeest or gnu is yet another 

exotic meat served in South Africa. Heavy 

creatures, they are famous for their annual 

migration from the Serengeti to the Masai 

32 33

Mara. Usually, the loin or shank cuts of the 

animal are used for preparing delicious 

meals that toy with your taste buds. 

The acclaimed Aubergine Restaurant in 

Cape Town is a great place to try some 

wildebeest. 

Chef Harald cooks a mean seared 

wildebeest with a coriander and pepper 

crust. The meat is marinated in juniper 

berry dust, gin, and orange rinds before 

being seared to caramelize the loin. It’s 

then baked to a medium rare and served 

with dried fruits. It is usually not too gamey 

and goes well with truffles. 

The most dangerous animal on this list, the 

crocodile, is a low fat, slightly bland white 

meat that has a fishy chicken taste to it. 

Typically, it’s served in pieces, but some 

restaurants also serve a tail fillet. A popular 

eatery to try some crocodile is the Mama 

Africa Restaurant and Bar in Cape Town. 

They serve delightful crocodile kebabs that 

are grilled with red and green peppers, 

served with rice and peanut satay. 

While two species of the zebra are 

endangered, plain zebras are common in 

South Africa and can be found on some 

menus. Zebra meat is supposed to be very 

tender like beef, only sweeter. The Savoy 

Cabbage has been known to serve zebra 

as an appetizer in the past. Chef Pankhurst 

had created a dish comprising sugarcured 

zebra served with soba noodles, 

pineapples and habanero salsa. 

Not an exotic meat but a rare experience 

worth having, you must try and attend a 

braaing. Enjoyed in many cultures, it’s a 

social event, a cookout of sorts, where 

people get together and grill meat on 

an open fire. It’s an event that focuses on 

good food and quality meat. If you fancy 

yourself as a genuine meat lover, it’s worth 

travelling to South Africa to attend one. 

You cannot truly experience a culture and 

empathize with it till you’ve tried its food. 

And South Africa will surely prove to be one 

of the toughest places to do that given its 

fondness for exotic meats. But if you think 

you have it in you to get a holistic enriching 

experience, then know this – you’ll come 

out feeling a deeper connection with this 

beautiful country! 

34 35

THE 8 CUISINES 

OF CHINA 

A few millennia of history, great imperial dynasties, 

thriving arts and impressive technology, reasons 

enough for China to be a must on every traveler’s 

places to visit list. A vast and extremely diverse 

country, it boasts just as rich and diverse a culture 

which has evolved plentiful over the years. And 

nothing depicts the country’s varied cultures it’s 

many regional cuisines. 

It’s no surprise then that a country so 

vast and dynamic has a culinary scene 

that is just as complex as it’s history and 

scenery. This translates into an astonishing 

range of ingredients, cooking methods, 

delicacies, and eating habits, all of which 

fall under the massive umbrella that is 

Chinese cuisine. Although the list is quite 

extensive, there are eight regional cuisines 

that stand out more than others – Sichuan, 

Hunan, Cantonese, Fujian, Anhui, Jiangsu, 

Shandong, and, Zhejiang. 

Formally called 中国八大菜系 (zhōng 

guó bā dà cài xì), they have their unique 

attributes due to geographical and cultural 

influences, and the different ingredients 

available. While rice is a staple in the 

southern parts, the northern parts feature 

dumplings and noodles more heavily. So, 

while for first-timers a meal in China maybe 

unrecognizable, curious foodies will be 

rewarded with an extensive, complex and 

diverse menu of exquisite delicacies. 

First, we’ll sample some Cantonese dishes 

which originates from the Guangdong 

province (around Hong Kong) and is the 

most popular style of Chinese food served 

around the world. They say Cantonese 

food includes anything that can walk, 

crawl, swim or fly. But don’t let this turn you 

from the food as Cantonese cuisine as it’s 

revered for its emphasis on bringing out 

pure flavors. 

Known for its fresh, mild and slightly 

sweet flavors, it makes use of rare 

ingredients cooked in a refined manner. 

All about subtlety, dishes rarely use 

strong overpowering seasonings. Instead, 

unconventional cooking methods like salt 

roasting, steaming with wine and braising 

are used to draw out an ingredient’s 

natural flavors. The likes of rice wine, dried 

tangerine peels, licorice roots, oyster and 

fish sauces, and clam oils are used to add 

flavor to the dishes. 

Classic Cantonese dishes include dim 

sums, roast pork buns, egg tart custards, 

wontons and spring rolls. While the bravehearted 

souls may want to try some braised 

snake porridge made from the rare meat of 

a cobra, Grimalkin, and pullet. Or perhaps 

sample some chrysanthemum fish which 

the most skilled chefs’ adept at cutting, 

shape like the chrysanthemum flower. 

The next course on this gourmet journey 

include dishes from the much-loved 

Sichuan style of cooking. Known for its 

brazen flavors, tongue-tingling peppers, 

and sweat-inducing spiciness. It would be 

foolish, though, to judge this cuisine based 

on its heat alone because of the wide 

range of flavors it has. There’s saying about 

the variety of Sichuan cuisine and it goes 

something like ‘one dish with one flavor 

and one hundred dishes with one hundred 

flavors.’ 

It’s characterized by the pungent 

seasonings of the ‘Three Peppers’ (pepper, 

hot pepper and Chinese prickly ash), the 

‘Three Aromas’ (given by shallots, ginger 

and garlic), the ‘Seven Tastes’ (being sweet, 

sour, spicy, tingling, piquant, salty and 

bitter) and lastly the ‘Eight flavors’ (of sour 

with spice, pepper-tingling, fish-flavored, 

odd flavor, ginger sauce, red spicy oil and 

home cooking). Add all of that together 

and you get the mouth-numbing sensation 

Sichuan food is known for. 

Popular dishes include the universally 

loved kung pao chicken, hot pot, dan dan 

noodles and lamp shadow beef. However, 

if there’s one dish that all meat and spice 

lovers must try then it’s mapo tofu – tofu 

sautéed with minced pork, beans, and chili. 

One bite in, it will burn you from the inside, 

and yet it’s so delicious you’ll find yourself 

inexplicably digging into your bowl till 

there’s nothing left. 

In contrast to the brash flavors of Sichuan, 

we have the aromatic, elegant and aesthetic 

Jiangsu cuisine. It was originally catered 

to officials and upper-class citizens, it’s a 

gourmet and healthy cuisine with light and 

sweet flavors. Featuring fish and seasonal 

vegetables heavily, it’s also known for the 

elegant and aesthetic way the dishes are 

plated up. 

An absolute must try is the three sets of 

ducks – an interlinked dish with pigeon 

stuffed inside a wild duck which is stuffed 

inside a fowl duck. This is then stewed 

resulting in a tender fowl duck, crispy wild 

duck, and delicate pigeon. Other exquisite 

dishes include the watermelon chicken and 

sweet and sour mandarin fish. An example 

of their unique presentation style would 

be the stir-fried eel which is served as it 

crackles on the plate getting crispy while 

giving out a tantalizing aroma. 

36 37

The fourth course on this Pan-China meal 

tasting are the gastronomical delights of 

the Zhejiang cuisine. Known as the ‘Land of 

milk and honey’, Zhejiang is a brings to the 

table light, fresh flavors of the sea. Another 

refined cuisine, it makes use of simple and 

easy prep and cooking techniques. The 

food itself is mildly seasoned and a bit on 

the salty side. 

As accompaniments, the dishes are served 

with tender bamboo shoots and stir-fried 

fresh vegetables. With a great balance 

of flavors, it’s neither too sweet or sour, 

nor too spicy or greasy. Like the Jiangsu 

cuisine, this too has a refined artistic side 

to it. Try some delicious dongpo pork or 

shelled shrimp in Longjing tea. For desserts 

enjoy some sweet Ningbo rice balls, often 

served at celebrations and festivals. 

We move on now to one the oldest cuisines 

of China – Fujian. It revolves around 

precise cutting techniques, alternative 

soups, special seasonings and superb 

cooking which focus on the umami of the 

ingredients. It involves a very delicate style 

of cooking which emphasizes the light 

but deep tastes of seafood and mountain 

vegetables. 

Commonly used ingredients range 

from fresh fish and shrimp to herbs and 

vegetables foraged from the forests with a 

dash of orange juice for some complexity. 

It’s well-known for its well-balanced soups, 

stews, and stir-fries. If you’re feeling a 

bit adventurous, savor the rich flavors of 

‘Buddha jumps over the wall’, a poultry and 

seafood soup. Dig into the tender braised 

Fujian red wine chicken or the famous Fried 

Xi Shi tongue. 

If the spicy Sichuan cuisine did not whet 

your craving for heat, you’re in for a treat 

with Hunan food. In contrast to the sharp 

heat of the Sichuan peppercorns, Hunan 

cuisine relies on the dry heat of the chilis 

from the region. This style of cooking 

stresses the use of oil, dense colors and 

methods that result in crispy, soft and 

tender dishes. 

The Hunanese are masters of fermentation 

and are known for their spicy pickled 

vegetables, served as accompaniments. 

Along with the heated punches the dishes 

pack, they have a certain fresh aroma that 

tickles your olfactory senses. Expect the 

dishes to be colorful and star seasonal 

ingredients, with a sourness and saltiness 

to them. 

Sink your teeth into dishes like Dong’an 

Chicken, chopped pepper fish head, 

and Mao’s braised pork belly. Another 

experience to be had when sampling this 

cuisine is the traditional hot pot experience. 

They say Sichuan people aren’t afraid of 

spicy food, no degree of heat frightens 

Hunan people, while people from Guizhou 

are afraid of food that’s not spicy. 

The penultimate cuisine on this culinary 

journey across China will take you the 

Shandong Province known for its Anhui 

Cuisine. Given its long coast, fresh river fish 

and seafood reign supreme when it comes 

to local culinary delights. Its considered to 

be a healthy and visually interesting cuisine 

with simple and rustic flavors. 

One of the earliest regions to be civilized, it 

was a cultural hub, inspiring and influencing 

the cooking styles of the regions around 

it. Albeit the region boasts rustic, hearty 

mountain peasant food, but it would be 

foolish to discredit the cuisine. It represents 

a great Chinese culinary tradition that has 

refined its dishes to pack tons of nutrition 

and flavor. 

The ingredients menu heavily features the 

38 39

local mountain and lake flora and fauna 

like wild ferns, berries, tea leaves, bamboo 

shoots, wild game, and, fresh-water fish. 

A special focus is given to the dish’s color, 

presentation, taste, and temperature. The 

flavors reflect the ingredient’s earthiness, 

using light spices and braising in brown 

sauce. 

Salted and cured meats and mushrooms 

along with fresh bamboo are typically 

served with any meal. Golden and 

tantalizing, the Fuliji grilled chicken is a 

must have, as the tender meat leaves you 

with a tingling sensation. If seafood it’s the 

seafood you wish to try, enjoy a specialty 

dish that pairs braised Mati turtle with ham. 

A particularly delightful dish, its said to 

have inspired poets. 

The final course on this gastronomic 

tasting is the Shandong cuisine, one of the 

earliest cuisines of China that dates to 200 

BC. Another predominantly seafood-based 

cuisine, it’s known for its nutritional value, 

crispy flair, and, sweet and salty taste. Often 

termed as the Imperial cuisine, it made its 

way into the royal kitchens of Beijing. 

When navigating Shandong menus, you’ll 

often find deep-fried or stir-fried seafood 

that’s crispy on the outside but soft on 

the inside. The traditional method behind 

these foods involves three key steps – first 

stewing, then frying and finally baking 

them. They also utilize a good variety 

of grains and wheat in their meals that 

take the ultimate form of steamed buns, 

dumplings or pancakes. While several 

vegetables are also used, roasted peanuts 

are often added as a topping to add some 

crunch to the dishes. 

Typical dishes include braised abalone, 

sweet and sour carp, and a variety of 

different soups. And how can one leave 

out two of their most famous and widely 

popular dishes? There’s the slowly roasted 

fowl dish, Peking duck, that’s made a 

permanent place for itself on restaurant 

menus everywhere. And of course, mushu 

pork – eggs, wood-ear mushrooms and 

succulent shredded pork all wrapped up in 

a paper-thin crepe. 

The star dish, though, is ‘Eight Immortals 

Crossing Sea teasing Arhats’ – served as 

an appetizer at feasts. A sophisticated dish 

makes use of eight key ingredients: sea 

pumpkin, fin, asparagus, abalone, ham, 

and prawns. Each of these ingredients is 

symbolic of one of the eight immortals 

while the Arhats (or Buddhist saints) are 

represented by a chicken breast. The stock 

itself is flavored using the fish’s swimming 

bladder and bones. 

These eight cuisines are representative of 

about only a fourth of the culinary heritage 

of a vast country. But within the vastness 

of ingredients, spices, and, cooking 

techniques used are these eight cooking 

styles. Cuisines that can be considered 

great, supported by centuries of history, 

skilled chefs, and an astonishing number of 

delectable dishes. 

40 41

FOOD IN PENANG 

Penang is an exciting city, brimming with diversity. 

The city is teeming with a mix of locals, expats, and 

travellers coming through Malaysia or Singapore. 

If Kuala Lumpur is the serious, ‘businessy’ elder 

brother, then Penang is it’s hustling, crude cousin. 

Cliched as it may sound, Penang is a diamond in 

the rough. 

The city was founded as a trading 

post by Captain Francis Light of 

the East India Company in 1786. There’s 

a bit of romanticism involved with its 

history which adds a certain level of charm 

and appeals to the city. The captain was 

intended to take Thailand as a trading 

port, but one love affair later, the captain 

eloped to Penang and the rest, as they 

say, is history. 

One case of accidental British colonialism 

later, the city grew into a hub of diverse 

culture. The influences of which can 

be found deeply ingrained in the city’s 

cuisine. From street food stalls to the top 

hotels, the city serves up gastronomical 

delights like no other. The food you’ll get 

here can be broadly classified into four 

kinds – Chinese, Peranakan, Indian and 

Malay. 

If you’re craving a traditional Malay dish, 

look no further than the Mermaid Cafe. 

Try their signature dish- Ikan Bakar. They 

marinate a fish of your choice in delicious 

spice paste comprised of sambal, turmeric 

and other herbs and spices. This is then 

wrapped in banana leaves and grilled to 

perfection. Slightly crispy and imbued with 

a smoky flavor, the fish packs a flavourful 

punch. 

When it comes to Indian food, try some 

appoms while you stroll down the street. 

A crepe-like dish, it has crisp outer edges 

and creamy egg center. The Prawn Malai 

Curry is another popular Indian dish you 

should feast on. A mouthwatering sloppy 

dish of cashews, coconut milk sauce, and 

shrimp; the Karaikudi Restaurant serves 

up the best Prawn Malai Curry in Penang. 

Try the Popiah, at Stall 17 of the Padang 

Brown Hawker Centre. A Peranakan dish, 

it’s kind of spring roll made from porous 

crepes that contain soybean curd, eggs, 

vegetable stew and Chinese lettuce. 

Dipped in chili sauce and black sauce, the 

rolls make for a crispy and saucy delight. 

Another Peranakan delicacy, the Asam 

Laksa is one of Penang’s crown jewels. 

Essentially a spicy noodle soup, this 

dish will leave you craving for more. The 

thin broth is made by stewing poached 

mackerel, tamarind, lemongrass, chillies 

and shrimp paste. Served with a huge 

helping of rice vermicelli and other 

toppings, Ayer Itam Pasar is said to serve 

the best Asam Laksa in the entire world. 

Finally, we come to the Chinese specialties 

that are famously abundant. Savor some 

Lor Bak, if deep fried is your thing; it 

comprises various meats, seafood, tofu 

and vegetables that are well seasoned, 

rolled in bean curd skin and then fried. 

Served with a variety of sauces, stop by 

the Kheng Pin Cafe to try some. 

If it’s noodle dishes you’re interested in, 

look no further than Chee Cheong Fun at 

the Seow Fong Lye Cafe. The latter is a flat 

rice noodle dish served with prawn paste, 

chilli sauce, and a dark red sweet sauce. 

Another noteworthy dish is Oh Chien – 

an omelette dish served with oysters. A 

greasy delight, try some at the Kedai Kopi 

Seng Thor. 

End this amazing gastronomical journey 

with a dessert like no other- the Cendol. 

Coconut milk, jelly noodles, shaved ice 

cream and palm sugar; it’s perfect for 

everyone. A healthy and nutritious dish 

that’s not too sweet. Teo Chew Cendol is 

the best place in Penang for some Cendol. 

Penang is one of the world’s top 

gastronomical destinations. The major 

attraction, of course, is the plethora of 

street food on offer. Penang is a haven for 

foodies, so pack your bags and head out 

for an amazing culinary journey. 

42 43

SEAFOOD IN AUSTRALIA 

From fly-fishing for trout in the southern forests 

of western Australia to shucking fresh oysters in 

Sydney or spearfishing for barramundi in Arnhem 

Land, Australia is heaven for seafood lovers. 

Coming from a variety of sources, it is a significant 

part of the Australian diet. 

Despite having the third largest 

fishing zone in the world, Australia 

imports a large chunk of seafood as well. 

The clean oceans allow for bountiful access 

to a plethora of sea creatures. The highquality 

and exquisite range of sea produce 

have heavily influenced Australian cuisine. 

With over 600 varieties of marine and 

freshwater species found here, the sky’s 

the limit when it comes to the delicacies 

on offer. 

In fact, such is the diversity that when 

we talk about seafood delicacies from 

Australia, it’s best if we do so location wise; 

looking at the unique catches and specialty 

dishes that some of the major regions in 

Australia are famous for. Best grab your 

fishing gear, pack your cookware and don’t 

forget your taste buds as we explore all the 

seafood Australia has to offer. 

We begin our journey in the New South 

Wales, a state famous for the many gourmet 

foods and wine trails present here. Sydney, 

being a harbor city, sees fresh fish as a 

staple in most menus. Aspiring cooks can 

even learn how to prepare dishes at the 

many seafood cooking classes in the city, 

taught by renowned chefs. 

While here, try the Sydney rock oysters, 

touted as the best oysters in the world. 

Other delicacies to try include the 

barramundi and snapper served around 

Darling Harbor and the Rock restaurants. 

The outstanding selection also includes 

rock lobsters, tuna prawns, mulloway, mud 

crabs, and squid. 

Next up on the tour is the capital territory 

of Canberra. Stop by the Maestral 

Seafood Restaurant for some Croatian 

and Mediterranean style grilled octopus. 

Alternatively, you can visit the popular 

Fyshwick Fresh Food Markets for some 

fresh catch of the day – be it shucked 

pacific oysters or the local crustaceans. 

Visit the Ottoman while the parliament is 

sitting, and you’ll be treated to a mouthwatering 

degustation menu. Clarence 

River prawns, calamari from Port Phillip 

or south coast garfish, chef Kaya will have 

you swooning over what is one of the best 

seafood feasts in the country. 

We travel now to the Northern Territory, 

famous for its wild barramundi. If you fancy 

your chances, catch your own longtail tuna, 

Spanish mackerel or barramundi on the far 

north coast of Australia. Then cook it afresh 

at the Barramundi Lodge in Arnhem Land. 

Moreover, you can pick up local ingredients 

like mussels and mud crabs at the Darwin 

Fish Market. They even have cooking 

classes to teach you how to best prepare 

your choice of seafood. Enjoy a unique fine 

dining experience at the Char Restaurant 

as they bring to your platter a modern 

interpretation of traditional Australian 

seafood dishes. 

Head on out to western Australia for some 

of the finest freshwater fish you’ll ever have. 

As odd as it is to talk about a steakhouse 

when discussing seafood, the Rockpool 

Bar & Grill in Perth serves up tantalizing 

grilled coral trout. Alternatively, you can 

tuck into some classic fish and chips at the 

Fishing Boat Harbor. 

The west boasts numerous spots for 

freshwater fishing, especially the southern 

forests. For an enchanted and fun-filled 

morning, try your hand at collecting 

crustaceans from craypots on the 

Coral Coast, an experience catered by 

Reefwalker Charters. Western Australia 

offers scrumptious seafood platters and 

stunning waterfront views. 

South Australia offers an epicurean 

adventure, as you travel along its stunning 

coastline. The King George whiting caught 

off Kangaroo Island, the Port Lincoln 

bluefin, and blue swimmer crabs are very 

popular in these parts. Challenge yourself 

at the Port Lincoln Hotel with an oyster 

weighing one kilogram or try famous king 

prawns and seafood chowder in Adelaide. 

Better yet, go on an amazing seafood trail 

in the Eyre Peninsula from the Whyalla 

to Streaky Bay. The peninsula boasts the 

freshest seafood in the country. Cage 

diving with great white sharks or swimming 

with sea lions, or seafood safaris, the 

peninsula is at the forefront of Australia’s 

seafood scene. 

Additionally, you can enjoy a tour of the 

world-renowned oyster farms at Coffin Bay. 

This includes a lesson in shucking them as 

well enjoying the delicious treat. While in 

Streaky Bay, you can join the dolphins and 

catch your own meal while on a cruise. Get 

44 45

a behind the scenes tour of the seafood 

industry with the Fresh Fish Place or go 

fishing for a King George whiting with the 

Triple Bay Charters, both in Port Lincoln. 

Onwards to Tasmania, the land acclaimed 

for its lobsters, octopus, pacific oysters and 

abalone. What better way to enjoy all that 

Tasmania has to offer than their famous 

Seafood Seduction Cruise. A day’s worth 

of activities on Hobart’s lively waterfront, 

amongst the boats moored at Constitution 

Rock. 

Devour fresh rock lobsters, sea urchins, and 

abalones as you make your way down the 

Derwent River. The Huon valley brings to 

you fine wines along with some spectacular 

trout fishing. Visit the Drunken Admiral, 

arguably the best restaurant in Tasmania 

as they serve up divine creations like the 

Hotrock Salmon and Ocean Trout Plate. 

Queensland’s up next on this seafood 

adventure down south. Perfectly suited 

for saltwater barramundi, tiger and Crystal 

Bay prawns are other delicious catches 

found in abundance. You’ll also find the 

much sought-after Balmain and Moreton 

Bay bugs here along with spanner, blue 

swimmer, and mud crabs. 

Give spearfishing a go as you try to catch 

mud crabs and mussels near Port Douglas. 

Sample the mouthwatering olive tapenade 

glazed salmon or garlic prawn spaghetti at 

the Zinc Restaurant & Lounge Bar. While 

Swampdog in Brisbane brings to the 

plate grilled barramundi with pesto and 

delectable pepper squid. 

Our last stop will be Victoria, where the 

lake regions offer an abundance of fish 

species. From the flathead snapper to the 

john dory and silver dory, Victoria is no 

short of Mecca for fish lovers. If you’re in 

Queenscliff or Portsea, Gone Fishing runs 

chartered trips to some of the best fishing 

spots. 

You’re likely to knab a prized King George 

whiting or some southern bluefin tuna 

in these waters. Enjoy an extraordinary 

dining experience at the Lobster Cave in 

Melbourne as they blow you away with 

their food. Packed with freshness and 

flavor, treat your taste buds with top-notch 

lobster bisque or Ferg’s Flaming Favorites. 

The culinary scene in Australia has come 

a long way, having lived in the shadow of 

the English Sunday dinner. It’s drawn soul 

and inspiration from its local ingredients, 

Pacific cultures, and cooking techniques. 

The ‘Land Down Under’ has become a 

destination for fine dining with the advent 

of ‘Mod OZ’ (Modern Australian Cooking). 

Just talking about the seafood industry 

alone, Australia is taking the gastronomical 

world by storm. With its plethora of 

ingredients, focus on fresh and local 

sourcing, and use of modern revolutionary 

cooking techniques the country is at the 

forefront of culinary innovation. More 

reason to go on an adventure sampling all 

they have to offer! Bon Voyage! 

46 47

RESTAURANT 

AWARD WINNER 

PROFILES 

Image by: Chuttersnap 

48 49

Argentina 

EL CUARTITO 

Restaurant of the Year 

Australia 

VUE DE MONDE 

The Award for Excellence 

in Service 

Talcahuano 937, C1013AAS CABA, Argentina ♦ Tel +54 11 4816-1758 ♦ lamejorpizzeria.com 

Rialto Towers, 525 Collins St, Melbourne VIC 3000, Australia ♦ 

Tel +61 3 9691 3888 ♦ vuedemonde.com.au 

El Cuartito – “The Little Room” – houses two large dining halls with blue walls 

adorned with sports posters, Boca Junior’s memorabilia and photos that tell stories 

about its history. What’s special about this jostling pizzeria apart from being a part of the 

Buenos Aires’ cultural heritage, is that it’s also one of the most popular and oldest pizza 

restaurants in the city. 

You can gorge on pizzas with thick but tender airy bases overflowing with mozzarella, 

stuffed with generous helpings of sweet onions, ham, spinach and various other toppings. 

The pizzas here are up there with the Chicago deep dishes and the New York thin crusts. 

Best known for their napoiliatanas and fugazza pizzas, they also serve some of the best 

empanadas you’ll ever have. The crowd here is just as eclectic as the place’s decor. 

This restaurant is always packed with pizza lovers, so you’ll have to wait a while for your 

otherworldly cheesy delight! 

Highly acclaimed chef Shannon Bennet’s restaurant, Vue de Monde, is a testament 

that dining inrestaurants can be a grand and memorable experience while still 

paying tribute to classical fine dining in a contemporary yet sophisticated context. Vue 

de Monde brings to you a breathtaking view of the Melbourne cityscape, exquisite food, 

great wines, and an amazing ambiance all paired with the best service in the industry. 

From start to finish, you are treated in a regal yet friendly and courteous manner. It’s not 

just the food and wine being served but even the manner and the synchronicity with which 

each course is served and taken away by different waiters that add more flavor to your 

experience. The entire service staff, be it your host/hostess, your sommelier or even the 

wait-staff, all strive to make your experience at the Vue de Monde as perfect as possible. 

50 51

Bangladesh 

BUNKA 


Canada 

LEE RESTAURANT 


in Service 

13th Floor, Road 96, House 19, Gulshan 2, Dhaka 1212, Bangladesh ♦ Tel +880 1987-009810 

♦ http://www.bunkadhaka.com/ 

601 King St W, Toronto, ON M5V 1M5, Canada ♦ Tel ++1 416-504-7867 ♦ susur.com/lee 

Bunka at the Six Seasons Hotel in Dhaka is by far the best restaurant you can come 

across in Bangladesh. Specializing in Oriental cuisine, the restaurant offers an 

incredible menu of authentic Chinese Hunan, Japanese, Thai and Korean food. Whether 

you sit inside or on the balcony, you will be treated with a beautiful panoramic view of 

the city and the Gulshan Lake which makes the experience more special. Don’t even 

get us started on the plethora of choices when it comes to the food options. Besides 

serving dishes À la carte you can also choose to order from its famous buffet menu which 

comprises over 100 items! They even feature a live sushi bar, live teppanyaki, teriyaki, 

tempura items, and some insanely delicious desserts, all prepared by their expert chefs. 

They even offer Bento Boxes, which consist of a complete take-away meal and serve 

perfectly for your lunch meetings! 

Highly acclaimed chef Susur Lee’s restaurant in Ontario is a culinary destination, 

offering small-plate and shareable delicacies of modern Asian and French cuisines. 

The vibrant and scintillating dishes with exotic cocktails served here derive much of their 

inspiration from the various continents that Lee has traveled. Needless to say that the 

service here is excellent, with the staff willing to go out of their way to accommodate your 

dietary preferences (be it peanut allergies or vegetarianism) even when it comes to orders 

like the chef’s choice menu! The wait-staff does their best to explain the various dishes 

and what goes into making them, providing you with the best of recommendations. Lee’s 

has an impeccable service staff, working great as a team, all prompt, polite and skilled at 

what they do. This is perhaps the reason why so many customers keep coming back here 

frequently to be pampered with delicious food and great service! 

52 53

Canada 

SAVEURS DE L’INDE 

Indian Restaurant of the Year 

China 

DIN TAI FUNG 

Traditional Restaurant 

of the Year 

1275 Avenue Maguire, Ville de Québec, QC G1T 1Z2, Canada ♦ Tel ++1 418-683-0006 ♦ 

saveurdelinde.alaqsamosque.co 

Jianguo Road Chaoyang District, Beijing, China ♦ Tel ++86-10-6533-1536 ♦ dintaifung.com 

Craving some flavor packed and spicy Indian food in Quebec? Look no further than 

Saveurs de l’Inde – The Flavours of India. Despite looking like a simple restaurant 

on the outside, once you step inside, you’re greeted with typical grand Indian decor. 

You will find the entire room here wafting with a strong aroma of spices and delicious 

Indian food. The cooking staff strives to recreate the true flavors of traditional Indian 

delicacies from all parts of the country. Unsurprisingly the butter chicken, the biryani, and 

the naan bread are favorites of regulars. The authenticity of the place, be it the more than 

generous helpings of some simply amazing food, the pleasant music in the background 

or the culturally inspired decor, really do make you feel like you’re in India. They truly have 

maintained the zesty flavors of traditional Indian cuisines and brought them to Canada! 

Din Tai Fung is a traditional Taiwanese restaurant with branches all over the world. 

They offer Asian, Chinese and Taiwanese cuisine and specialize in xiaolongbao 

(steamed dumplings) and dimsums. Originally a tinned cooking oil company, it converted 

into a full-fledged restaurant in the 70s. Despite being a huge chain of restaurants, it’s 

encouraging to note that their food and service is consistently good across the world! Just 

like all other Taiwanese restaurants, these guys take their dumplings very seriously and 

each one is made with great precision. You have a plethora of great options to choose 

from, each good in their regard. They also serve the most soothing organic jasmine tea 

along with a rice and red beans cake as a dessert. This Michelin star restaurant truly is a 

dumpling heaven, offering good and fast comfort food, a pleasant ambiance, efficient 

service, but most importantly it offers an enriching and fulfilling dining experience! 

54 55

Colombia 

SANTA FE 

RESTAURANTE 


France 

AU BUFFON 

CHEZ EDDY 


of the Year 

Bogotá, Cundinamarca, Colombia ♦ Tel ++57 1 2816794 ♦ santafecaferestaurantebogota.co 

A 

bright red, century-old house 

on the streets of Bogota 

frames Colombia’s Restaurant of the 

Year – The Santa Fe Restaurante. 

Serving authentic and amazing 

gastronomic delights, they are also 

renowned for their special Colombian 

coffee and chef Deufreys Sánchez’s 

original creations. With a typical 

antique South American interior, 

you can choose to dine either in the 

living room, the patio or the terrace. 

Music from saxophone master Edgar 

Ramirez will definitely make your 

experience more pleasant. The 

chef personally chooses fresh and 

organic ingredients daily from the 

markets. The divine ‘Lechoncito’ and 

the buffalo steak in chocolate sauce 

are must-haves. The assortment of 

home-made desserts will leave you in 

a food stupor. Another praiseworthy 

aspect would be their plating and 

food presentations which are nothing 

short of works of art! If you’re ever in 

Bogota, the Santa Fe Restaurante is 

one place you must dine at! 

28 Rue Buffon, 21000 Dijon, France ♦ Tel ++33 3 80 65 39 91 ♦ 

aubuffonchezeddy.business.site 

Au Buffon chez Eddy is a small, intimate French restaurant located in a quiet street 

in a quaint neighborhood in Dijon, France. Unpretentious and unseemly on the 

outside, it’s rather elegant and welcoming on the inside. The hostess is very friendly 

and polite, and her husband runs the kitchen. They are known for using locally sourced 

ingredients to make honest local food (du terroir). They have a short menu comprising 

some classic French dishes and a good wine selection which will definitely impress the 

food connoisseur in you. Among the dishes, you should try out the meurettes eggs and 

bourgogne snails in entre, the ‘andouillette fricassee’ in mains and either the Paris-Brest 

or Tiramisu in desserts. The creme brulee here is a work of gastronomic art! If you’re 

looking for a charming boutique French restaurant, Au Buffon chez Eddy is that place, 

bringing you the best of traditional French food. 

56 57

France 

LE CRABE MARTEAU 

Seafood Restaurant of the Year 

Germany 

RESTAURANT 

MEDICI 


16 Rue des Acacias, 75017 Paris, France ♦ Tel ++33 1 44 09 85 59 ♦ crabemarteau.fr 

Le Crabe Marteau is undoubtedly the best seafood restaurant you will come across in 

France. The “Hammer Crab” is renowned for the quality, freshness and authenticity 

of its food. They typically serve 800g-1kg crabs accompanied by different sauces, a side 

of potatoes and bread made specially to go along with the ’hammer crab’. Back in 2004, 

they revolutionized the industry, coming up with the concept of serving fresh crab caught 

on their shores. With rustic interiors, friendly hosts and lively and fun environment, it’s 

quite an experience eating here. What really adds a touch of flair to the whole set is the 

fact that the tables are topped with local presses, planks, hammers, and bibs that just 

add to the ambiance. It’s fun whether you’re using a hammer or peeling everything by 

yourself. Goes without saying, the food is a treat for your tastebuds. 

Weißadlergasse 2, 60311 Frankfurt am Main, Germany ♦ Tel +49 69 21990794 ♦ 

restaurantmedici.de 

Medici, situated in the heart of the city center of Frankfurt in Germany, is a gourmet 

and fish restaurant which serves the most exclusive food and wine you can find 

in the city. Owned and run the two brothers, the place is known for its modern take 

on European cuisine. Incredible food, friendly and exquisite service, warm atmosphere 

and plush interiors define this restaurant. It’s commendable that though the service staff 

usually communicate in fast German, they switch to fluent English in a jiffy. Do not miss 

out on the venison and even beef here which are highly rated. The meats are cooked to 

perfection, they are succulent and tender and are served with a delightful side of potato 

gratin with veggies. The gourmet touch and feel come from the addition of a truffle foam 

and potato crisp used for decoration. You can also sip some great wine and have a fine 

dining experience like no other. 

58 

59

Greece 

LAUDA RESTAURANT 

The Award for Excellence in Service 

Greece 

PLATANOS 


of the Year 

Oia, Thira 847 02, Greece ♦ Tel +30 2286 072182 ♦ lauda-restaurant.business.site 

In the heart of the island 

town of Santorini in Greece 

lies one of the best fine dining 

and gourmet restaurants in the 

country – Lauda Restaurant. This 

restaurant has everything you can 

ask for – traditional Greek dishes 

made from organic ingredients, 

excellent service and scenery 

that just takes your breath away! 

Lauda stands right at the edge of 

a cliff and has distinctive features 

of elegance. The chef does an 

exceptional job of keeping up 

with culinary trends while still 

doing great justice to traditions. 

What truly sets exceptional 

restaurants like Lauda apart 

from the others is the exemplary 

service they provide here which 

is professional, courteous and 

friendly. Fret not if you’re a 

vegetarian as they have a special 

menu just for you! They go out 

of their way to accommodate 

your preferences and this is what 

creates special memories for all 

their customers here. 

4 Diogenous Street, Athens, Greece ♦ Tel + 30 21 0322 0666 

♦ http://lachaniaplatanos.com 

The Taverna Platanos, in suburbia Greece, is an absolute gem of a place, one that 

strives daily to stay true to its Greek culture and heritage. Started in 1932, it’s 

still run by the same family, as they serve up typical flavors over a romantic and lovely 

view setting overlooking the vast city of Athens. It’s got a quaint, authentic aura about it, 

that glows strongly thanks to their homely service. The freshness of the food, the grilled 

locally grown vegetables, a variety of scrumptiously grilled meats, cheeses, fresh fish, 

homemade bread, local olive oil and herbs from the mountains, just the thought of all 

this should have your mouth watering! The pleasant Greek weather, loud and lively music, 

the aroma of those kebabs being cooked will all take you away to this delightful tasteful 

wonderland and will leave all your worries behind and help you unwind, one morsel at a 

time. 

60 61

Hong Kong 

TIN LUNG HEEN 


India 

BUKHARA 


of the Year 

1 Austin Road West, Tsim Sha Tsui, Hong Kong ♦ Tel ++852 2263 2263 ♦ ritzcarlton.com 

The Ritz-Carlton Hotel in Hong Kong houses one the best and most authentic 

Cantonese restaurants of the city – Tin Lung Heen. Providing fine dining in its most 

elegant sense this restaurant comes with a spectacular view from the 102nd floor. Adding 

to this is their outstanding service and the experience of their six-course degustation 

menu which will give you an idea about why this place is a culinary heaven. Creative 

dishes, brilliant presentation, and amazing flavors here are indeed a treat for your senses. 

Their traditional dim sums are definitely the best you’ll ever have while the signature pork 

dish is another highly rated delicacy that is a must try. It’s endearing to note how welcome 

they make you feel, trying to make your experience as special as they can. Authentic 

Cantonese food, packed with flavorful punches, impeccable service and a gorgeous view 

— you cannot ask for more! 

Diplomatic Enclave, Sadar Patel Marg, New Delhi, Delhi 110021, India ♦ 

Tel + 91 11 4621 5124 ♦ www.eazydiner.com 

To win the Traditional Restaurant of the Year award for Indian food, that too in 

India, the place really has to stand out from the thousands out there. Quite a 

feat then, that Bukhara at the ITC Maurya Hotel in New Delhi earns the title. And boy 

does it deserve it! It’s a place that has, for generations, introduced people to the rustic, 

traditional flavors of North India. You can try out some of their signature dishes like the 

Sikandari Raan and the Murgh Malai Kebab which have impressed people for years. The 

restaurant has a rugged interior with carpets from Bukhara and copper pots hanging from 

the ceiling. To stay true to their roots, they cook their mouth-watering kebabs in clay 

tandoors; and serve them without any cutlery. Served in earthenware crockery, you will be 

encouraged to eat the food with your hands as it enhances not just the flavors but also 

the overall experience. 

62 

63

India 

THE FISHERMAN’S 

WHARF 

Seafood Restaurant of the Year 

Israel 

MASHYA 


Hyderabad, Telangana 500032, India ♦ Tel +91 91003 32244 ♦ thefishermanswharf.in 

Tel Aviv-Yafo, Israel ♦ Tel +972 3-750-0999 ♦ mashya.co.il 

The pride and joy of Goa, The Fisherman’s Wharf is the ultimate culinary destination, 

resting on the banks of the river Sal. The beautiful backdrop of the Cavelossim 

village, the glistening waters of the river and exquisite fusion food with Goan influences 

will give you a dining experience like no other when visiting Goa. 

They offer an assortment of delicacies which include authentic Goan classics complemented 

with Indian and global flavors alike; add to that the most refreshing and spirit uplifting 

drinks and you’ll have a complete culinary experience. The smooth and tasteful music 

here set the perfect vacation mood and vibe that Goa is known for. The Squid Tempura 

served with Wasabi and the Masala Rava Fried Prawns with some delicious Goan Prawn 

Curry are popular choices off the menu. It comes as no surprise then that this place has 

made its place in the heart of Goa and is, therefore, the winner of the best Seafood 

Restaurant in India! 

Mashya in Tel Aviv, Israel, takes you on a gastronomic adventure like no other 

place in the country. Led by Chef Yossi Shitrit, who was inspired by mace — the 

local spice that the restaurant is named after — has reinvented traditional Israeli cuisine, 

taking the rough textures of locally sourced natural ingredients and cleaning, brightening, 

smoothening and uplifting them. This gourmet restaurant, filled with the aroma of spices, 

blends with the spirit of Israel. 

The interiors have a soft lighting and you will be served on specially crafted metal and 

ceramic tableware. With green vines covering the restaurant’s walls, you will have a 

pleasant experience in this cozy ambience. They use the highest quality of ingredients 

with advanced cooking techniques to bring out the best from the ingredients. If you ever 

visit this gem of a restaurant, do try the Ricotta Dumplings and the Mushroom Mafrom, 

not to mention the Lamb Katayef and the Fine Veal. 

64 65

Italy 

RISTORANTE LIN 

Chinese Restaurant of the Year 

Italy 

SETA 

Traditional Restaurant of 

the Year 

Via Basento, 70/76, 00198 Roma RM, Italy ♦ Tel +39 06 854 6270 ♦ ristorante-lin.it 

Via Andegari, 9, 20121 Milano MI, Italy ♦ Tel + 39 02 8731 8897 

♦ www. mandarinoriental.com 

If you’re ever visiting Italy, 

you just have got to try 

out the Chinese there! Rome 

is home to one of the best 

Chinese restaurants in the 

country, Ristorante Lin. The menu 

comprises an assortment of 

mouthwatering dishes hailing 

from various geographical 

regions of China. Kudos to the 

cooking staff that does its best 

to put on your plate amazingly 

well-balanced Chinese fusion 

flavors. They use local, fresh and 

seasonal products to prepare 

delectable modern Chinese 

dishes. The restaurant, much like 

their food, has a modern, hip yet 

plush look and feel which makes 

for a pleasant dining experience. 

The service staff is very courteous 

and professional and is welldeserving 

of credit for the great 

work they do daily. The Sea Bass 

and Salmons, in particular, are 

absolute delights. As for desserts, 

their Green Tea Ice Cream served 

with a green tea sponge cake, is 

second to none. 

Seta is a two Michelin-starred Italian restaurant with chef Antonio Guida at the helm 

in Milan, Italy. Located in the courtyard of the hotel, the place offers a chic yet classic 

background to the culinary treats whipped up by the chef. A great fine dining experience 

awaits you at Seta which serves traditional dishes that undergo an iterative process of 

being refined with creative and modern cooking techniques that offer you an exciting new 

take on classic Italian dishes. 

An open kitchen offers you a chance to watch your food being cooked which makes the 

experience almost theatrical. From the wait staff to the sommelier, the service quality is 

top notch. The Petto di Piccione is one dish you must try if you’re willing to try something 

new and exotic, while the Riso is a safer but still delightful option. For desserts, try the 

Mandarino which is another famous delicacy. 

66 

67

Japan 

ISE SUEYOSHI 


Japan 

TSURUGYU 


in Service 

Japan, 〒106-0031 Tokyo, Minato, Nishiazabu, 4 Chome−2−15, 水野ビル ♦ 

Tel +81 3-6427-2314 ♦ isesueyoshi.blog.fc2.com 

Ise Sueyoshi is chef Yuki Tanaka’s brainchild. He studied Japanese cuisine at Kikunoi in 

Tokyo and then traveled to over 15 countries and came to realize the significance of 

local ingredients in food culture. This eventually led to the birth of the restaurant in the 

heart of Tokyo with a focus on ingredients from the ancient city of Ise. The minimalistic yet 

elegant interiors make for a pleasant ambiance as you enjoy your meal. 

This is your chance to enjoy the four seasons of Japan on a plate. The dishes depict Japan’s 

rich culture with each representing a scenery from the passing seasons. Not only are they 

works of art but masterful delicacies. The sake pairings on offer really complement the 

food and the service feels personal and leaves you smiling. It might be a small, intimate 

place, but people are falling head over heels for it. The Tempura and the Prawn Nigiri are 

particularly delightful dishes that you must try. 

3 Chome-5-14 Kawarayamachi, Chuo, Osaka, Osaka Prefecture 542-0066, Japan ♦ 

Tel +81 6-6767-2989 ♦ tsurugyu.com 

It’s a no mean feat for a restaurant to earn the award for excellence in service. The 

fact that Tsurugyu in Osaka, Japan wins this coveted prize is therefore quite an 

achievement for the restaurant. Essentially, the place serves Kobe Beef with various cuts 

cooked in appetizing ways. The reason they bag the prize is because of their exceptional 

service staff which takes care of everything with great care and finesse right from choosing 

and using the best ingredients to cook your food till the moment you get your check. 

The meat is cooked to perfection and that makes it so tender that it melts in your mouth. 

The tongue, for instance, is grilled Yakiniku-style that brings out rich color and flavor in 

the meat. Each cut of the meat is served with different kinds of dips; some of which are 

simple while others are more elaborate too. Of course it’s not just the divine food service 

that makes this place stand out, but also the hospitality and professionalism of the service 

staff that make your experience all the more worthwhile. 

68 

69

Japan 

THE GARDEN 

ORIENTAL OSAKA 

Steakhouse of the Year 

Kenya 

TATU 

RESTAURANT 


Osaka Prefecture 534-0026, Japan ♦ Tel +81 6-6358-5533 ♦ gardenoriental.com 

The Garden Oriental Osaka 

is a western steakhouse 

housed in a former prefectural 

governor’s house. The modern 

architecture of the building, plush 

interiors and the vast and lush 

green lawns make for a pleasant 

gastronomical experience. Low 

dramatic lighting, soft music, 

fancy leather chairs, and unique 

settings (they have a special dish 

to rest your cutlery) all add to the 

flair and panache of the place. 

On offer is a set menu of New York 

Strips, Horse Tartar, Lamb Chops 

and other such tasteful dishes 

that send your taste buds on an 

amazing journey. The meats are 

seasoned and cooked to absolute 

perfection. Kudos to their service 

staff who go out of their way to 

make your experience as good as 

it can be. Top off your hearty meal 

with their delicious cheesecake 

and some coffee and you won’t 

be disappointed in the least! 

Harry Thuku Road | Harry Thuku Rd, Nairobi 00100, Kenya ♦ Tel +254 20 2265000 ♦ 

http://www.fairmont.com/norfolk-hotel-nairobi/dining/tatu-restaurant/ 

The Fairmont Hotel in Nairobi, Kenya is home to signature restaurant Tatu. Serving 

contemporary Americano-Kenyan cuisine, the restaurant has won several accolades 

for its exceptional cuisine, and personalized and attentive servicing. In contrast to the 

dated buildings, the steakhouse offers a fresh look and feel with an open kitchen, modern 

furniture and exotic African portraits. Chef Joshua and his team know what they are doing 

and put on a good show as they prepare your meal. Start the meal with an exquisite 

“Lobster Cappuccino” with a lobster croquette, move on to the divine Seared Duck with 

Oranges followed by a palate cleanser in the form of Handmade Mango Sorbet. Wrap 

this up with what can be described only as the best beef tenderloin steak you’ll ever have; 

well-seasoned and cooked to perfection, the flavors of this dish dance with your tongue. 

Pair this with the in-house vodka and you are in for an amazing dining experience. 

70 71

Malaysia 

THIRTY8 

RESTAURANT 


in Service 

Netherlands 

RESTAURANT 

ARGENTINO LUNA 

Steakhouse of the Year 

Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia ♦ Tel +60 3-2182 1234 ♦ 

kualalumpur.grand.hyatt.com/en/hotel/dining/THIRTY8.html 

Located strategically on the 38th floor of The Grand Hyatt in Kaula Lampur, Thirty8 

is the signature restaurant and bar of the hotel and offers a breathtaking panoramic 

view of the city. The venue is quite chic and fashionable with sophisticated interiors. The 

place is perfect for a night of socializing, business and unwinding. The elegant circular 

wine bar and live music help build a relaxing ambiance to complement the city view. 

On offer are a wide selection of steaks, fresh seafood, sushi and various tantalizing 

Chinese dishes. Their signature Thirty8 Cake is another must have. If the food, the view 

and ambiance weren’t enough, they pull another rabbit out of the hat in the form of their 

excellent service. The staff is very friendly and cordial and the members do their best to 

ensure top-notch service. The staff members are very engaging and pleasant and that 

really helps elevate your experience here. 

Lindengracht 152, 1015 KK Amsterdam, Netherlands ♦ Tel +31 20 627 4149 ♦ 

restaurantluna.nl 

If you’re a steak lover, then the Restaurant Argentino Luna is the place for you. Present 

in the Jordaan district of Amsterdam, this place has the best Argentinian steaks you’ll 

have. Named after founder Carlos Luna and under the guidance of chef Oberdan the 

place has turned into quite a hub for the city’s nightlife. The place feels very intimate 

with enjoyable music and a friendly atmosphere. They serve authentic Argentinian food 

with amazing service. Be it the rib-eye, the sirloin or the rump steak, the meats are 

beautifully cooked and melt in your mouth on biting; the flavor explodes on your tongue 

and leaves you in ecstasy. Pair your grilled meat with a side of either mushroom gravy or 

the peppercorn gravy and you’re in for a delightful experience. The portions served are 

hearty and delicious. So if you’re ever in Amsterdam do try and visit! 

72 

73

Spain 

UMA 


Turkey 

SANS 

RESTAURANT 


Carrer de Mallorca, 275, 08008 Barcelona, Spain ♦ Tel +34 656 99 09 30 ♦ espaciouma.com 

Gourmet dining doesn’t 

get any better than dining 

at Uma in Barcelona, Spain. 

This flagship restaurant under 

the steady hands of chef Iker 

Erauzkin lives to serve unique 

and creative cuisines that take 

your taste buds on a joy ride. It 

sports a slightly old look and 

feel coupled with a stylish open 

kitchen. The restaurant serves 

typical Mediterranean dishes with 

a dash of Asian flavors thrown 

into the mix. As strange as the 

combination of flavors sounds, 

the dishes that leave the pass 

look and taste nothing short of 

wondrous. The service is par 

excellence and really makes the 

dining experience worthwhile. 

From the passionate look on the 

chef’s face as he prepares your 

meal to the aromas that tease 

you from the kitchen, it makes 

for some good theatre while you 

wait for the appetizing dishes to 

be served. Uma is indeed a gem 

of a restaurant in Barcelona. 

Haci Adil Cad. Palmiye Sok. No:1 Levent, Besiktas, Istanbul 34330, Turkey ♦ 

Tel +90 212 280 38 38 ♦ sansrestaurant.com 

Established in the Levent village of Istanbul, Sans Restaurant is a gastronomical 

wonderland. Sans is a fine dining restaurant that serves Mediterranean and Turkish 

cuisine with a contemporary twist. The two-storeyed gourmet destination has modern, 

plush interiors with a historic and regal vibe. Although traditional dishes remain the 

constants, they add variety to the menu by incorporating fresh seasonal dishes ever so 

often. 

The Beef Rib with Lemon Risotto and the Oven Baked Red Bream are some notable 

dishes that are served here. For desserts, the Mastic Rice Pudding is a must-have for 

those with a sweet tooth. Try pairing your meal with some of the exceptional Turkish 

and International wines they have on offer. The service is commendable, with everyone 

very warm, welcoming and courteous. Overall, Sans makes for quite the experience and 

definitely qualifies as one of the best restaurants in Turkey if not the best. 

74 75

USA 

SIX SEVEN 

RESTAURANT & 

LOUNGE 

The Award for Excellence in Service 

USA 

INDIAN ACCENT 

Indian Restaurant of the Year 

2411 Alaskan Way, Seattle, WA 98121, USA ♦ Tel +1 206-269-4575 ♦ 

edgewaterhotel.com/seattle-six-seven-restaurant.aspx 

123 W 56th St, New York, NY 10019, USA ♦ Tel +1 212-842-8070♦ www.indianaccent.com 

The Edgewater Hotel in Seattle is home to the flagship Six Seven Restaurant 

which features a unique menu comprised of dishes made from fresh and organic 

ingredients. The restaurant has a modern and delectable décor which is bettered only by 

the outstanding view of the Olympic Mountains and the Puget Sound. Chef Jesse Souza 

and his team toil to make every diners’ experience pleasant and memorable. 

The dishes take inspiration from beloved home-style recipes like mac and cheese, and 

tuna melt sandwich which are given a fresh, creative interpretation. What helps Six Seven 

become better than the rest though, is their exceptional service quality. Courteous, polite, 

friendly and great at what they do, the service staff works like a well-oiled machine in 

tandem with the culinary team. It should not come a surprise then that the Six Seven 

Lounge wins the award for excellent service! 

Offering a fresh and creative approach to Indian cuisine, Indian Accent in New 

York stands apart from the rest and makes its name as one of the best Indian 

restaurants in the USA. Chef Manish Mehrotra takes you on a culinary tour of India like 

no one does. While staying true to their roots, the dishes don’t shy away from showing 

their global influences and methods. The restaurant has both an indoor as well as outdoor 

seating and looks radiant and classy. 

You can choose to eat a la carte or the pre-fixed menu. In addition, there’s also a ninecourse 

chef’s tasting menu. Regardless of what you end up choosing; be prepared for a 

burst of amazing flavors with each bite. Be it the kebabs or the chaats, you can’t go wrong 

with any of the appetizers. Popular mains include the Prawn Koliwada and the Ghee Roast 

Lamb. End the night with some delicious traditional Makhan Malai for dessert. 

76 77

USA 

DEL POSTO 

Italian Restaurant of the Year 

UAE 

TOMO 


85 10th Ave, New York, NY 10011, USA ♦ Tel +1 212-497-8090 ♦ delposto.com 

tomo.ae ♦ Tel +971 4 357 7888 ♦ Exit 56, Dubai, United Arab Emirates 

Luxurious European style 

interiors, exceptional 

service, a good wine list and most 

importantly divine food – the four 

qualities that make Del Posto 

one of the best Italian restaurants 

in the USA. This fine dining 

establishment on 10th Avenue 

New York checks all the right 

boxes when it comes to giving 

you the best that Italy has to offer. 

The knowledgeable and 

passionate service staff help you 

make the menu selections and 

suggest the best wines to go 

with your meal. Notable dishes 

include the PICI with Bolognese 

Sauce, the Pork Ribollita and 

the Licorice Panna Cotta. Goes 

without saying but the pasta here 

is simply out of the world. The 

place really stands out and sets 

incredibly high standards for what 

gourmet Italian food should be 

like. So if you’re ever in New York, 

make it a point to go here. 

Looking for some authentic Japanese cuisine in Dubai? No place serves it better than 

Tomo. Situated in the Raffles Hotel, this restaurant will give you the real taste of 

Japan in the UAE. You can choose to sit indoors in the cozy environment or can sit out on 

the Tatami Terrace and gorge on the amazing food with cool breeze blowing on your face 

along with a stunning view of the Dubai skyline and the creek . If you’re seeking a more 

private dining experience, they have multiple private dining rooms and separate floor 

seating areas for a more intimate dining indulgence. Needless to say, the professional 

team of Japanese chefs here will treat you to some of the finest preparations like Oshinko 

Moriawase and Yamakake. Whether you’re a vegetarian or a meat lover, this restaurant 

has something for all. They also open up their floor for various events. 

78 79

RESTAURANT 

AWARD WINNER 

DIRECTORY 

Image by: Asena Hatice 

80 81

HOTEL & ACCOMMODATION WINNERS 

Argentina 

El Cuartito 

Restaurant 

HG Restaurant 

The Award for 

Excellence in Service 

Australia 

Attica 

Restaurant 

Vue De Monde 

The Award for 


Flavour of India 

Edgecliff 

Indian Restaurant 

Intermezzo Italian 

Restaurant 

Italian Restaurant 

Bangladesh 

Bunka 

Restaurant 

Bahamas 

Graycliffe Restaurant 

Restaurant 

Dune 

The Award for 


Barbados 

Primo Bar & Bistro 

Restaurant 

Canada 

Ile Flottante 

Restaurant 

Lee Restaurant 

The Award for 


Saveurs de l’Inde 


Oro Restaurant 


Miku 

Japanese Restaurant 

Cassidy Country 

Kitchen 


Joe Fortes Seafood & 

Chop House 

Seafood Restaurant 

Gibbys 

Steakhouse 

Chile 

Peumayen Ancestral 

Food 

Restaurant 

Latin Grill 


in Service 

China 

Jin Xuan Chinese 

Restaurant 

Restaurant 

Flair Rooftop 


in Service 

Din Tai Fung 


Choy’s Seafood 

Restaurant 


Colombia 

Santa Fe Restaurante 

Restaurant 

Fulanitos 

The Award for 


Egypt 

Fayruz Lebanese 

Restaurant 

Restaurant 

France 

Epicure 

Restaurant 

Bliss 

The Award for 


Luci Sera 


Shang Palace 

Chinese Restaurant 

Au Buffon chez Eddy 


Le Crabe Marteau 


Germany 

Restaurant Medici 

Restaurant 

Restaurant Bieberbau 


in Service 

Haveli 


Vinothek by Geisel 


Mongkok 


Schnitzelei 


Greece 

Kapari Wine Restaurant 

Restaurant 

Lauda Restaurant 


in Service 

Platanos 


Trata Fish Tavern 


Hong Kong 

Tin Lung Heen 

Restaurant 

India 

Nawab Saheb 

Restaurant 

Romano’s 


in Service 

Bukhara 


The Fisherman’s Wharf 


Israel 

Mashya 

Restaurant 

Italy 

La Bottega del Buon 

Caffe 

Restaurant 

La Pergola 


in Service 

Ristorante Indiano 

Zafferano 


Ristorante Lin 


Seta 


Da Ciccio Cielo Mare E 

Terra 


El Gaucho 

Steakhouse 

Iyo 


Indonesia 

Sana Sini Restaurant 

Restaurant 

Abhayagiri Restaurant 


in Service 

Japan 

Ise Sueyoshi 

Restaurant 

Tsurugyu 


in Service 

Elio Locanda Italiana 


Le Bouchon 

French Restaurant 

Atsuta Horaiken Honten 


Sapporo Kaniya 


The Garden Oriental 

Osaka 

Steakhouse 

82 83

HOTEL & ACCOMMODATION WINNERS 

Jamaica 

Morocco 

Sweden 

USA 

UK 

Toscanini Restaurant 

Restaurant 

Jordon 

Gusto Italian Restaurant 

Restaurant 

Kenya 

Tatu Restaurant 

Restaurant 

Misono 

The Award for 


Malaysia 

Kebaya 

Restaurant 

THIRTY8 Restaurant 


in Service 

Qureshi Malaysia 


Tek Sen Restaurant 


Ishin Japanese Dining 


Restaurant du Red 

House 

Restaurant 

Netherlands 

Hoftrammm 

Restaurant 

Vinkeles 


in Service 

Librije’s Zusje 

Amsterdam 


Restaurant Argentino 

Luna 

Steakhouse 

New Zealand 

Chillingworth Road 

Restaurant 

Russia 

Severyanin 

Restaurant 

Bolshoi 


in Service 

Operakallaren 

Restaurant 

Thailand 

La Gritta 

Restaurant 

David’s Kitchen 


in Service 

Pagoda Chinese 

Restaurant 


Issaya Siamese Club 


Turkey 

Sans Restaurant 

Restaurant 

Old Ottoman Cafe & 

Restaurant 


in Service 

Uganda 

Seven Seas at 

Sheraton Kampala 

Restaurant 

Gabriel Kreuther 

Restaurant 

Six Seven Restaurant & 

Lounge 


in Service 

Indian Accent 


Del Posto 


Mister Jiu’s 


Truluck’s Restaurant 


Cafe des Architectes 

French Restaurant 

Raku 


Joe’s Seafood, Prime 

Steak & Stone Crab 

Steakhouse 

Mixtli 

Mexican Restaurant 

Gastronhome 

Restaurant 

Adam’s 


in Service 

Zaika 


Osteria Romana 


Yang Sing, Manchester 


UAE 

Tomo 

Restaurant 

Indego by Vineet 


in Service 

Mexico 

Eloise – Mexico 

Restaurant 

Spain 

Uma 

Restaurant 

Uruguay 

Imarangatu 

Restaurant 

Oh Lala! 


in Service 

Restaurante Az-Zait 

The Award for 


84 85

Travel & Hospitality Awards | Restaurants Winners 2018 | www.thawards.com

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