Hung Tong (Hong Kong)
In Cantonese, the literal translation for the restaurant name is “Red Sugar”. Easily confused with the bar next door, which is actually named “Red Sugar”. Whimsical takes on traditional Cantonese dim sum, using mantis shrimp in “har gow”, making a deep-fried salt water dumpling look like a lychee, or dumplings that look like goldfish.
Hawker Centers (Singapore)
Not everything is about fine dining. Sometimes, what I need is a traditional Singaporean breakfast, or an icy cendol in the summer heat.
Caffe Fernet (Singapore)
Singapore may not have a Carbone, but Caffe Fernet gives Carbone’s spicy rigatoni vodka a run for its money. Using a lumache instead of a rigatoni, I almost always take down a double order with their signature King Cole (an Old Fashioned made with Fernet Branca, instead of orange bitters).
Saison (London, UK)
Unfortunately, not Sezanne in Tokyo, but we arrived pretty late and wanted some food after a 15 hour flight. The kitchen was closing at Mauro Colagreco’s more casual restaurant in the hotel, Saison, but they were willing to accommodate and we were able to get a light meal of Cornish crab, an artichoke salad with rocket and a mountain of shaved parmesan and a roasted cauliflower.
Dishoom (London, UK)
Nothing hits the spot like an order of eggs Kejriwal, a side of fire grilled toast and bottomless chocolate chai after a big night of drinking.