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Both of Waikiki’s Outrigger hotels are a good value, but this one is a little bigger and a little quieter. It’s right on the beach, just north of the main resort cluster, and though a short walk to the middle of the action, far enough to feel out of the fray. The hotel itself is a quintessential Hawaiian family resort—big and friendly, with an unmistakable good-time vibe, old-school Polynesian decor throughout, and any number of activities on offer. The pool is set back from the beach and nothing fancy (no waterslides, no swim-up bar, and up against a giant wall), but it’s large enough for a serious game of Marco Polo, and there are plenty of lounge chairs to go around. Perhaps the best reason to stay here is the beach—a fairly narrow but sparkling white strand with more elbow room than its sister beaches; the rocky bottom may have something to do with that, but it’s a good place to learn to surf and a great place to catnap in the sun. One warning: the hotel lobby may feel overly commercial to some, what with a row of gift shops and a hard-to-miss timeshare desk, but it’s easy enough to ignore, if you wish.

One of the city’s oldest teahouses, Insadong Chatjip hand-makes everything on its menu, from drinks to desserts. Unlike China’s and Japan’s traditional leaf teas, many of the Korean teas on offer here feature herbs, spices, or fruits like quince and plums that are believed to have medicinal properties. Don’t be surprised if some taste sugary sweet—it’s common to add heaps of honey or syrup to the blends. If you prefer a more delicate flavor, stick to the buckwheat or Ujeon green teas. In addition to drinks, this two-level teahouse has a lovely open-air courtyard where guests can enjoy their tea alongside cookies and rice cakes.

You might have caught wind of some recent buzz about this contemporary patisserie with its unveiling of the haute dog, Craftsman and Wolves Chef William Werner’s upscale version of the classic American food (think better meat and a flaky, buttery croissant instead of a bun). Or perhaps you’ve heard people talking about a Mission bakery that served a savory muffin with a soft-cooked egg inside of it (it’s call the Rebel Within). Whatever the reason, head to Craftsman and Wolves for a changing menu of classic and innovative breakfast pastries, cakes, confections, confitures, desserts, lunch, and savory fare, with coffee, tea, hot chocolate, beer, and wine to wash it down. Craftsman and Wolves is open Mondays through Thursdays from 7 am to 7 pm, Fridays from 7 am to 8 pm, Saturdays from 8 am to 8 pm, and Sundays from 8 am to 7 pm. Can’t make it to Mission? Stop by the Ferry Plaza Farmer’s Market on Saturdays from 8 am to 2 pm or order through their online shop.

This unpretentious and welcoming old-fashioned restaurant is a favorite with locals and tourists alike, and many guests are regulars. The elegant interior design features traditional linens on tables and modern art on brick walls, and the dining space is split into multiple small rooms as well as an outdoor patio. The food is local, with a selection of Venetian classics such as Canastrelli scallops and grilled orata fish (bream) with zucchini sauce. The pasta is homemade, and beyond fish and seafood, there are plenty of meat choices. The wine list is carefully curated by one of the owners. Service is friendly and efficient.

You’ll want to block off at least three hours of your day for a meal at n/naka, Los Angeles’s temple to the elaborate, multi-course traditional Japanese feast known as kaiseki. Chef-owner Niki Nakayama—one of the world’s few female kaiseki masters and a James Beard semifinalist—has created an intimate, authentically Japanese space for up to 26 guests to savor one of two 13-course tasting menus. In a serene setting of minimalist, hand-built furniture, the Japanese American chef serves up a parade of vibrantly colored, elaborately plated dishes, each made with hyper-local ingredients. A typical menu begins with a modern take on sashimi and then proceeds through a series of innovative vegetarian, fish, meat, and dessert courses. One stop-you-in-your-tracks favorite: the Shiizakana (which translates to “not bound by tradition, chef’s choice”), in which spaghettini is twirled with abalone, pickled cod roe, and Burgundy truffles. At the end of the meal, chef Nakayama and sous chef Carole Iida-Nakayama emerge from the kitchen to greet each diner. Pro tip: Plan ahead. A two- to three-month waiting list means you need to be flexible with early or late dinner times.

Parreirinha is a favourite amongst Portuguese South Africans living in Johannesburg and serves some of the best seafood around! A small, former jail is the home of the restaurant, which makes use of one of the jail cells as one of the dining rooms. As you walk into the restaurant you’re welcomed with a tavern like ambiance and entering the court yard you’re treated to a sea of neck ties hanging from the rafters... remnants of an old tradition that required patrons to leave their ties behind. The tradition no longer applies these days as there’s simply no more space, but if you feel like you want to leave a tie behind as a sign that you’d been there, then they’ll gladly take it off your neck! The food at Parreirinha is quite simply amazing! Heck, even the Protuguese bread rolls are divine! On this occasion I shared a Seafood kebab, meant for one, with my friend and we were both definitely full as the last scraps made their way into our bellies. If you’re stuck on something to choose, I’d highly recommend something with prawn. The prawns are great! If you’re not looking for a meal, you can always take up a spot at the bar and enjoy the drinks on offer.

Maui’s quiet town of Wailuku is home to some of the world’s most artful doughnuts. The owner of Donut Dynamite!, who goes by her nom de cuisine “Madame Donut,” started the business as a food truck. In 2016, she opened this brick-and-mortar location after she won the “Backyard Barbecue” episode of the Cooking Channel’s Sugar Showdown. Trained at the Culinary Institute of America, she brings a high-concept approach to her signature sweets, with standout flavors including bacon-maple, cheesy hammy, and a lush purple number featuring Molokai sweet potato and poi (a Native Hawaiian staple made from taro roots). Don’t miss the legendary Cinnamon Toasty Crunchy, topped with finely diced croutons made in-house, and be sure to get to the shop early—it opens at 6 a.m. and often starts running low on doughnuts by 9 a.m.

The Harris Farms retail center that began openings in 2013 has a few additions for 2014, the first being the highly-anticipated Da Orazio Pizza + Porchetta owned by Iceberg’s Maurice Terzini. Terzini hired a pizza chef from Naples, who cooks fluffy, stretchy, and perfectly charred pies in a wood-fired, brick oven. You can’t go wrong with the margherita-like Reginella, but if you’re feeling more adventurous, try the Prosciutto, the Diavoletta (topped with hot salami), or the vegetarian Caponatina (with zucchini, eggplant, and bell pepper). Since porchetta is also in the restaurant’s name, you have to order some pig; your options are a pork platter served with lemon wedges or the Focaccia Con Porchetta sandwich. Desserts are Italian classics plus a cleansing dish of watermelon. Judging by the noise and the crowds, the pizza here will be tough to beat.

A five-minute walk from Chacras de Coria’s central plaza, you’ll find Clos de Chacras, a charming historic winery that has been delicately restored. Owned by a winemaking family whose ancestors emigrated from Switzerland in the late 1800s, Clos de Chacras’ wine and cuisine both feature a touch of European flair. The restaurant’s menu is predominantly Italian mingled with hints of French sauces and familiar Argentinean staples and cooking styles. The dishes change with the seasons so that the freshest ingredients are used. The tasting menu offers four courses with three wines, or you can order a la carte. Artisan olive oil, cheeses, ice cream and jam complement Clos de Chacras’ Gran Estirpe wine. In the warmer months enjoy alfresco dining on the patio, or move inside by the cozy fireplace on chillier nights. Monte Libano S/N, Lujan de Cuyo, Mendoza; +56 261 496 1285

In the medieval city of Regensburg, a UNESCO World Heritage site in Bavaria, the Wurstkuchl tavern has been operating for over 500 years. The tavern is situated beside the town’s Old Stone Bridge and directly on the banks of the Danube. During the Middle Ages, Wurstkuchl began serving hot, home-cooked meals to stonemasons and dockworkers. Over the centuries, the menu’s focus changed to a secret-recipe, chargrilled pork sausage. The small sausages are served steaming hot with a side of sauerkraut (fermented in Wurstkuchl’s cellar). With a light sear on the outside, the sausages give a satisfying snap when you bite into them. Tangy sauerkraut and cold, crisp beers perfectly offset the richness of the sausages. The setting can’t be beat—a stone terrace with a view of the historic bridge and Danube River. In 2013, historic flooding overwhelmed Regensburg. Be sure to look for the high-water mark on the side of the tavern! www.wurstkuchl.de/tavern.html

Why we love it: A 19th-century palazzo-turned-boutique-hotel that’s full of sophisticated details

The Highlights:
- Historic details like restored tiles, antique furniture, and traditional Maltese wooden balconies
- Guestrooms with deep-soaking tubs or Jacuzzis
- A central location just off Valletta’s main drag

The Review:
Formerly home to the Ellul family, this Victorian-period palazzo is now an exceedingly charming boutique stay that’s a member of the Small Luxury Hotels of the World. Fourth-generation brothers Matthew and Andrew Ellul converted the property, which sits on a quiet but easily accessible side street, into nine luxurious guestrooms, each uniquely decorated with restored Maltese tiles, wrought iron accents, richly hued rugs, and antiques sourced from around the world. Rooms also feature original works by local artist Ritty Tacsum as well as either a private terrace or traditional Maltese wooden balcony. One suite even has a piano, while several others boast free-standing bathtubs or Jacuzzis. In keeping with the Casa Ellul’s family-owned ethos, service here is friendly and personalized, making guests feel as if they’re staying in a friend’s home.

The Sugar Palm restaurant is the first Cambodian restaurant that many visitors to Siem Reap try, and it often becomes a favorite. The food is some of the most delicious, traditional, home-style Cambodian food in the country. It also happens to be served in a very traditional, Khmer teak-wood house, with high ceilings and wide verandahs—oozing atmosphere.


Everything on offer is scrumptious, from the amok trei or fish amok, to the hearty Cambodian chicken curry. If you’re not a fan of pungent and sour flavors but want to try one of Cambodia’s quintessential ingredients, prahok (fermented fish), then this is the restaurant to do it. The prahok k’tis (a minced pork dip made with prahok) is a fairly tame albeit still very tasty iteration of the dish. The owner-chef, Cambodian-New Zealander Kethana Dunnett, is often around if you have questions about the cuisine. Kethana is the go-to person for celebrity chefs -- from Gordon Ramsay to Luke Nguyen -- when they are in the country filming food programs, and she certainly knows her stuff.

The Park Hyatt Istanbul Macka Palas shines at highlighting Istanbul’s local culture. Whether guests want to discover the best of Istanbul’s boutiques with a personal shopper, indulge in some male grooming at a traditional Turkish barber, or visit a local fortune-teller for a fun coffee-cup reading, the hotel can make it happen.

Located in the exclusive Nişantaşı neighborhood, rooms have Art Deco styling with French balconies, lashings of warm wood, and neutral tones. Deep bathtubs, Dornbracht showers, and bath products by French perfumer Blaise Mautin add an indulgent feel, while separate workspaces with ergonomically designed desks are a thoughtful addition for business travelers. The hotel’s unique Spa Rooms bring the Turkish bath experience in-room with oversized bathrooms featuring opulent traditional hammam fixtures and steam rooms.

This sprawling resort features three luxury properties on one Nusa Dua site: the Mulia, the Mulia Resort, and the top-tier Mulia Villas. Choose a full board or half board package for an all-inclusive experience, complete with butler service (at the Mulia and Mulia Villas) and access to nine different dining venues and bars; there are also beach-level pools—one of them resembling a statue-lined Roman bath—and rows of umbrellas on Bali’s eastern shore. The villas feel like traditional Balinese homes, with indoor-outdoor living rooms that have hydrotherapy pools as well as views of colorful gardens or the Indian Ocean. And the spa is one of the most outrageous wellness temples in Bali, featuring a Finnish wood sauna, aroma steam room, and the region’s only ice fountain.

Located 1.5 hours outside Hyderabad is Pochampally, a village known for its traditional weaves of ikat in cotton and silk. Many Indians call Pochampally “Silk City,” and the community is widely recognized for creating the Pomchampally Saree. Take time to interact with the families, many of whom still weave on looms in their homes. Also visit the Pochampally Handloom Park, a combined effort of the governments of India and Andhra Pradesh to encourage sustainable employment in a craft whose art has been significantly impacted by modernization and mechanization.