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Set smack bang on the beach at Canggu’s Batu Bolong surf spot, Old Man’s is where surfers rinse off the salt and head in for a beer and a bite to eat. The beer garden’s open and airy atmosphere is enhanced by strings of lights and awesome murals by Australian artist Lucas Grogan. You really can’t go wrong at Old Man’s: Prices are affordable, it’s family- and dog-friendly, and the sunset is spectacular. Drop by and see what the hype is about.

Cicada Lodge is run by the native Jawoyn people and is the only luxury accommodation in Australia’s awe-inspiring Nitmiluk National Park, roughly four and a half hours from Darwin. The word Nitmiluk (pronounced nit-me-look) means “cicada place” and refers to an Aboriginal creation myth where a Jawoyn man hears the sound of cicadas from deep within a gorge. That’s only the beginning of the indigenous influence here. Aboriginal dot paintings hang on bedroom walls; unheard-of ingredients flavor the foods; and indigenous stories and traditions enliven tours that local guides lead throughout the park’s 13 gorges. The wood-paneled restaurant and pool deck, connected by glass doors, form the centerpiece of the lodge. They serve as the communal gathering place for meals, sunset drinks, and leisurely downtime. In 2014, the lodge won the prestigious Gold Plate award for its modern twist on “bush tucker” (indigenous food).

One of Australia’s most acclaimed restaurants happens to be in Hobart, where chef Analiese Gregory plays with local, foraged, and homegrown ingredients in her daily-changing menu. One night, you might find burrata curd tossed with saltbush and fermented Jerusalem artichoke. Another, it’ll be licorice-seasoned lamb ribs, grilled for everyone to see in the 10-tonne Scotch oven, which emits the smell of burnt honey. The modern concrete dining room, housed in a 1923 Ford showroom next to the old Mercury newspaper offices (reimagined as the Press Hall), is outfitted with blond wood tables and animal-hide rugs. House-made wines and tangy desserts—perhaps strawberry gum milk sorbet scooped over rhubarb and damson plum sauce—add to the fun.

Bringing riders on a journey through the heart of the Grand Canyon since 1901, Grand Canyon Railway takes you from a starting point in Williams, Arizona, to the South Rim and back for a full-day excursion, complete with on-train entertainment from strolling musicians. Multiday packages include a Wild West kickoff show, narrated motor coach tours along the South Rim, and free time to explore the canyon on your own. Overnights take place at the Maswik Lodge North and the Grand Canyon Railway Hotel, along historic Route 66.

Check your traditional hotel notions at the door of this Russell Street lodging. At QT Melbourne, guests are greeted on arrival by cheery Directors of Chaos, who sport the same black wigs, heavy makeup, and bold black-and-white outfits, but the lobby itself makes an equally striking first impression: old-school French hip-hop competes for attention with colorful video installations, a giant stuffed peacock, and a towering wall of 1,700 recycled books. Upstairs, the 188 rooms give off an industrial-chic vibe with concrete-slab ceilings, timber flooring, and bathrooms set behind sliding partitions of aluminum-framed glass.


The hotel’s seemingly never-ending food and drink offerings include the Pascale Bar & Grill, where French bistro influences combine with produce farmed on the rooftop garden; Hot Sauce, for Asian-accented bar food (think steamed baos stuffed with fried chicken and kimchi); and the Cake Shop, for warm pain au chocolat in the morning, plus an array of pastries, cakes, and snacks throughout the day. Families with young children will appreciate the complimentary travel cots and babysitting services (arranged with advance notice).

After 30 years at the forefront of Sydney‘s fine-dining scene, Quay Restaurant underwent a multi-million-dollar renovation and reopened in 2018. The restaurant swapped white linens for Tasmanian spotted-gum wood tabletops and exchanged the previous purple-and-gold palette for blues, grays, and browns that better reflect Quay’s harborfront location facing the Sydney Opera House. Executive chef Peter Gilmore loosened up his menu, too, offering either six or 10 inventive courses such as the Oyster Intervention—a crumble of oyster cream, crushed fried dehydrated oysters, chicken skin, tapioca, and caviar served in a ceramic oyster shell—creating a dish that’s all bivalve flavor without the slippery texture. Fans of the old Snow Egg dessert will be won over by White Coral: a multitextured masterpiece of aerated ganache, coconut cream, and ice cream.

When tragedy strikes—like the Paris terrorist attacks or the Parkland mass shooting—Nalu’s South Shore Grill creates mile-long leis from local ti leaves for those affected. Representatives then present the leis to the victims personally, while offering chants for healing. Oftentimes, the restaurant also creates the leis to celebrate accomplishments, like the return of the Hawaiian canoe Hōkūleʻa after its three-year, round-the-world voyage. Aside from being a beacon of humanitarian light, Nalu’s is a favorite for local dishes like poke bowls, island-style beef short ribs, and loco moco (a ground beef patty served over brown rice and topped with eggs, homemade gravy, and black lava salt). If you want to give back, order the roasted beet and goat cheese salad and 50 percent of the purchase price will go to charity.

This unusual contemporary art museum is located in a series of dimly lit caverns and tunnels built into the side of a cliff in Berriedale, a Hobart suburb. Inside, mind-bending installations include a stinky model of the human digestive system that poops daily at 2 p.m. Founder David Walsh, a professional gambler turned art maverick, displays more than 400 edgy works from his private collection. The new Pharos wing that debuted in late 2017 is heavy on light spaces by James Turrell. MONA also stages two standout annual festivals: Mona Foma (which stands for Festival of Music and Art, sometimes further shortened to Mofo) in January, curated by Brian Ritchie of the rock band Violent Femmes, and Dark Mofo, the disturbing winter version held in June.

One of only two hotels right on Biscayne Bay (the other is the Standard), rooms at Mondrian South Beach are coveted by guests wanting a stellar view. Designed by Dutchman Marcel Wanders, the hotel’s decor is intended to evoke a sense that one is floating around in an underwater world, and the property is described as an homage to Sleeping Beauty’s castle. The slightly whimsical and slightly creepy mermaidlike woman whose face appears on walls throughout the hotel is the “keeper” of this “castle,” where incongruous elements—traditional blue-and-white Dutch porcelain juxtaposed with busy black-and-white patterned wallpaper, say—somehow work in odd, unexpected harmony. Everything about the hotel feels spacious, including oversized rooms, many of which are flooded with sunlight and enjoy bay views.

Among the several art galleries along Main Road in Kalk Bay, Kalk Bay Modern displays a variety of art, jewelry, fabric, photography, and pottery from several different African countries, as well as an exciting collection of the works of South African aboriginal San artists.

Near Lake Wanaka in the South Island is the remote and sparsely settled Lake Hawea. Surrounded by steep mountains untouched by man that drop swiftly down to turquoise blue waters, it couldn’t be more picturesque. This is the perfect place to stop on a road trip on the South Island between Wanaka and Franz Josef Glacier to the north. There are a few beaches fit for swimming and plenty of pull-offs to take a photo or two.

Friends International is a wonderful home-grown Cambodian NGO that has now expanded around the world. They’ve reached out to some 60,000+ at-risk kids, youths and their families and communities through social services, training and education programs. Their social enterprise restaurants are some of the best in Southeast Asia, but I also love Friends ‘N’ Stuff, which is their line of fun eco-friendly products made by disadvantaged families as an additional source of income. Made from recycled materials, their range includes everything from the pencil cases and wallets, above, to jewelry and kids toys. They’re sold at the Friends ‘N’ Stuff shop at their restaurant, Marum, in Siem Reap, as well as at the weekend Made in Cambodia market at Shinta Mani Resort and other boutiques around town. When you buy them, you know you’re not only buying something that is eco-friendly, you’re helping to pull a family out of poverty.

With its outdoor cafés and Technicolor facades, the 17th-century Nyhavn Canal is perhaps one of the most Instagrammed attractions on the planet. The best place to experience it all is 71 Nyhavn, an intimate boutique hotel overlooking the harbor at the end of the canal. Occupying a pair of former seaport warehouses built in 1804, the 130 rooms—many of which are newly renovated—mix original details (wood beams, brick walls) with contemporary comforts (leather headboards, furnishings by Arne Jacobsen and, in the lobby, avant-garde paintings from the owner’s private collection). Downstairs, SEA serves southeast Asian fare by the team behind Michelin-starred restaurant Kiin Kiin—a nod to the once-exotic trade routes that gave the canal purpose.

Inspired by vibrant Southeast Asian night markets, D.C. chef Erik Bruner-Yang (of Toki Underground fame) and D.C. streetwear mogul Will Sharp created a sleek, two-story indoor/outdoor space that’s part menswear store, part café and restaurant. The first level is all about shopping, and the floor is lined with glass-encased displays featuring Sharp’s clothing line, Durkl, as well as a library full of designer sneakers. Upstairs, sip locally roasted Vigilante coffee while snacking on Frenchie’s pastries and desserts. The best part, though, is when you step onto the patio and take a seat at the open kitchen serving up Yang’s blazing hot and flavorful Cambodian and Taiwanese cuisine. Don’t miss out on the American Wagyu tartare, the Khmer tamarind salad, the steamed pork bao buns, and zha ji pai (Taiwanese fried chicken).

It’s a big deal when a chef wins a James Beard Award for “Best Chef: Southeast.” It’s an even bigger deal when that chef’s successor wins the same award a few years later, but that’s exactly what happened at this downtown hot spot. Overseen by Mike Lata and helmed by Jason Stanhope, FIG is one of the hallmark restaurants that put Charleston’s dining scene on the map. Seasonal veggies are an important part of the menu, which is inventive and thoughtful without feeling fussy. (Anthony Bourdain raved when he dined at FIG—he had the asparagus salad with fromage blanc, quinoa, green garlic, and carrots—during a 2017 episode of Parts Unknown.) For local, creative food in the Lowcountry, FIG is the model.