Search results for

This is the closest you’ll get to France without actually going. The shop of famed pâtissier Christian Faure recently opened in the heart of Old Montreal, on the site of the first public market, and it’s already become a must-do. A look at the picture above might explain the instant popularity. The title of this highlight is a quote from Antoine-de-Saint-Exupéry—and a longtime motto of the talented pâtissier. It represents his brand quite perfectly. Biting into one of his creations is indeed nothing short of a dreamy experience. The shop also offers pastry courses so you can learn to replicate the dream creations yourself.

Korean for mixed rice, the simple yet satisfying dish bibimbap was conceived as a way to use leftover side dishes before the New Year started. At locations in busy Myeongdong and Insadong, Gogung specializes in the Korean staple, serving it in a bowl of hot rice covered with seasoned vegetables and tangy gochujang (red chili paste). Diners can top the dish with a fried egg, sliced raw beef, or seafood, then mix all the ingredients together, adding their preferred amount of spice and seasoning. If you want to try Gogung’s signature dish, order the Jeonju Dolsot bibimbap, which comes in a sizzling stone bowl that nicely crisps the bottom layer of rice.

Day and night, dumplings are being made by hand, boiled and fried at the original branch of Mr. Shi’s in Baochao Hutong and at the Sanlitun outpost. This is not your corner dumpling joint but a cleaned-up space where the menus are in English and the menu overflows with more than 50 varieties of dumplings. There are the traditional—think pork and chive or leek and egg—and there are the unusual, such as pizza (cheese and tomato). While you can certainly live on dumplings alone, Mr. Shi’s has solid sides, including sliced cold cucumbers with garlic (a treat on hot summer days), a nice tofu salad, and stir-fried egg and tomato, a home-style classic that’s also available in dumpling form.

This West Hobart café has long been known for sourdough: stone-ground, organic fruit, fig and walnut—you name it. But the owners of Weston Farm took it over in 2013 and added new breakfast and lunch favorites that outshine the bread—from baked eggs over chorizo hash coated in saffron yogurt to pork and fennel meatballs smothered in spicy paprika sauce. Most produce comes from the farm, including the smoked paprika, which won gold in the 2017 Delicious Magazine awards. (The farm also rents out a cottage overlooking its olive groves.) A mini marble-bar bakery, Pigeon Whole Bakers, fronts Franklin restaurant and is run by the original Pigeon Hole baker, Jay Patey. This is now the place to get your sourdough bread and doughnuts.

On Playa Linda Beach in Noord sits a thatched-roof kiosk helmed by Midwestern transplants—and Green Bay fans. Here, the affordable menu is as simple as the beach stall where it’s prepared. There are hot dogs, wraps, and the namesake brats, all served with an ice-cold beverage and a smile. At breakfast, expect typical grab-and-go fare (breakfast burritos, egg sandwiches, egg muffins) along with a make-your-own Bloody Mary bar. Later in the day, look forward to live music.

Even before its designation as 2010’s best bakery by restaurant guide Gault & Millau, La Gambette à Pain drew long lines to buy its bread. The boulangerie bakes some of the best loaves in the city, working with carefully selected organic flours. You won’t find fancy Parisian pastries here—the focus stays on breads. There are some sweets, however: tempting viennoiseries (goodies made with yeast dough) like an orange flower blossom brioche and seasonal fruit tarts.

Set in City Hall, now part of the National Gallery Singapore, this lovely dark-wood-paneled restaurant reflects the country’s rich Peranakan Chinese heritage in both design and fare. Traditional tile floors, marble-topped tables, nostalgic bentwood chairs, and vintage photos set the scene for a feast of rich dishes that mingle Chinese and Malay flavors. if you’ve never had this combination of cuisines before, prepare to be forever changed. Dive in headfirst and try the spicy chicken stew (buah keluak ayam), the zesty beef rendang, the chili crab, or the fish-head curry. If you’re with a group, order a spread of plates to share, like the fried eggplant with sambal sauce and the deep-fried tangy prawn, crab, and chicken dumplings.

A Japanese man making Neapolitan pizza in Vietnam’s business hub might seem like an unlikely scenario, but it perfectly describes Pizza 4P’s. The restaurant now has multiple outlets, including one in Hanoi, but the original spot discreetly tucked away in an alley just off Le Thanh Ton Street is still the most atmospheric. The name is a nod to the owner’s wish in life—for peace—and informs his drive to deliver a pleasurable experience to diners. The pies, as popular with tourists as they are with Saigon residents and the Japanese expat wives who frequent the place on weekday afternoons, are ideal: charred, chewy, pliable crusts; tart tomato sauce; and creamy, homemade mozzarella, crafted by hand outside the city of Da Lat (for an unforgettable meal, order a pizza topped with a whole, unsliced burrata).

North of the Yangtze, it’s all about wheat instead of rice. Named after China’s northeasternmost region, this beloved chain serves hand-rolled wheat dumplings stuffed with savory pork or fresh veggies and boiled until the center is juicy. As delicious as the pork jiaozi are, the vegetarian dumplings might be the real stars: Try the tangy mushroom and bok choy dumpling or the green pepper, cilantro, and white cabbage. Warning: Prices here are scandalously cheap, so you’re probably going to order...a lot. Locals also love the stir-fried eggplant and potatoes (di san xian) and smashed chicken (xiang su ji).

The 40 year old hotel has just undergone a $85 million renovation and is in tip-top shape. But aside from that, what makes this place so unique are the cool people that work there. It’s a place that values humans, and their ideas, including some of the more silly ones... For example, there’s Yappy hour (one of my favorites!), where you’re invited to bring Fido to the golf course for sun–downers. Drinks for the two-legged patrons, and a specially designed menu of snacks for the furry, four-legged ones, courtesy of Executive Chef Daven Wardynski!. Human food all over the resort was out-of-this-world amazing, too. I say that somewhat regrettably, as I put on 5 lbs in 48 hours. Here’s a chef, sort of a renaissance man, that makes some seriously good food, creates the Sprouting Project, and, if that’s not enough, engineers smokers for all sorts of things that never imagined they’d end up in one. Iceberg lettuce? Yep. Oh, and the really cool presentation pieces for deviled eggs? Chef made them, because he couldn’t find the right plate. Omni Amelia Isalnd is a great place to relax, eat, play tennis, play golf, eat, go paddle boarding, kajaking, eat, get a spa treatment, oh yes, and you guessed it: eat! __________________________ A warm thank you: My Amelia Island experience was courtesy of Omni Resorts Amelia Island Plantation #MeetMeAtAmelia

Chef José Andrés celebrates carnivores at this one-of-a-kind Philippe Starck–designed restaurant in SLS Las Vegas. As the name suggests, meat plays a role on nearly every plate here. A classic beef tartare is accompanied by a little skillet of Parker House rolls, and a bison carpaccio is served Buffalo-style with celery, blue cheese, and hot sauce. There are caviar flights and tiny sandwiches that amount to nothing more than bites. Among the many main courses available—rack of New Zealand lamb, chateaubriand, grilled octopus—the most famous dish is a suckling pig prepared in a Spanish cazuela so the skin gets crispy and the meat tender. For all the focus on flesh, there’s a surprising number of salads and vegetable dishes.

Yes, Angelina on the Rue de Rivoli (around the Tuileries Garden and the Louvre) is a tourist spot, but it is still one of the best places in Paris for hot chocolate. Their menu of pastries and other small dishes is good, but don’t miss out on the hot chocolate. It is also a fun place to people watch, as there is a mixture of tourists, diplomats and government workers, and grandes dames who frequent the cafe to get their sweet tooth fix. Sit as table 11 (3rd from the back against the mirror) and you’ll sit where Coco Chanel took her hot chocolate nearly every day.

An award-winning hotel company, Singita is lauded not only for its luxurious properties but also for its dedication to the environment and uplifting communities. To reach Singita Boulders Lodge, guests can fly direct from Johannesburg to Sabi Sand Game Reserve on Federal Airlines’ daily jet service. Once there, they can expect open-air common spaces that provide a continuous connection to the outdoors, as well as spacious suites with game-viewing decks and private plunge pools. Also on-site is a swimming pool in the main lodge area, spa and gym facilities, and a wine boutique selling premier South African vintages. In addition to daily game drives, guests can indulge in activities like guided safari walks, photography lessons, stargazing, and archery, making for the stay of a lifetime.

Las Ventanas al Paraíso represents the epitome of luxury, with gorgeous, gigantic rooms featuring traditional crafts, handmade mosaic headboards, and classy furniture and accents. Balcony railings are awash in pink blossoms of bougainvillea. Some rooms take amenities further still, with private kitchens and wine cellars, as well as personal butler service. The property is set between the desert and the sea, and common areas, such as pools, have exceptional ocean views. Service is ultra-attentive, as one would expect at this price point, and guests rave about on-site restaurants and dining, especially in La Cava, the resort’s private wine cellar. Concierges can assist with planning a host of excursions and experiences, from cooking classes to whale-watching trips.

This temple to sweets is the work of world-renowned confectioner Darren Purchese, who produces some of the most mouthwatering and magnificently beautiful cakes you’ll find anywhere. A long glass counter holds petits fours, tarts, and gâteaux that look almost too pretty to eat. The selection changes monthly to make the most of seasonal ingredients, but if they’re available, order the layered lamington and chocolate-caramel-and-tonka-bean éclair. Should you be celebrating something special, larger cakes and custom creations are also available.