Search results for

In an alley off Le Thanh Ton not far from Ben Thanh Market, this no-fuss, homestyle-cooking joint is a huge hit with locals as well as expats living in Saigon. The evocative decor on the two floors includes murals of Vietnamese street scenes and even a full tuk-tuk-style food truck used as a counter, while the upstairs feels more like a home. The restaurant, which promotes itself as “Mama’s kitchen with a twist” and uses clay pots, bamboo baskets, and coconut shells to serve some dishes, offers items such as peppercorn pork and sour-fish soup on its wide-ranging menu.

Situated on the second floor of the Langham Hotel, this restaurant is open around the clock—and after tasting the team’s handiwork, we’re all the more thankful. Seasonal American cuisine is the specialty here, a focus that chef Ricardo Jarquin honors in plates like the Charred-Tar (a steak tartare twist with tenderloin, A1-sauce aioli, fried quail eggs, and truffle oil), watermelon salad (a summer favorite that includes shrimp, jicama, and cucumbers), and grilled Nigerian prawns (with lemon butter and herbs). Whatever you do, save room for dessert; pastry chef Scott Green has a knack for sweets that look as good as they taste. Case in point: the lemon pavlova, with lemon cream, coconut dacquoise, and lemon croutons.

Jama Masjid, India’s largest mosque, was commissioned by Shah Jahan, the same emperor who built the iconic Taj Mahal for his beloved wife, Mumtaz Mahal. Completed in 1656, the courtyard of Jama Masjid can accommodate 25,000 devotees. Visitors must comply with a dress code; traditional robes can be rented at the northern gate. The mosque is located in Old Delhi near other notable sites, including the Red Fort and Chandni Chowk market, so schedule extra time to explore the area. Note: No visitors are allowed during prayer hours.

At the heart of Diocletian’s Palace, this colorful bar—a recent addition to Split’s dining scene—is already a favorite for its globally flavored tapas-style dishes. The menu is small but far-flung, featuring everything from burgers to a number of plates with an Asian twist. The Japanese steamed pork buns are particularly delicious; other bites include pickled oysters, barbecue ribs, shellfish custard, and cheese and charcuterie platters. Guinness is on tap and the cocktails are great. Torito serves breakfast, too, as well as freshly squeezed juices and smoothies all day.

Despite being just a 40-minute drive away from the airport, the Mandarin Oriental is located in the heart of Hong Kong’s Central district, surrounded by major business hubs, the thriving art scene, and cultural sites.

Inside the 432 rooms and 67 suites, the decor nods at the hotel’s Chinese heritage, and there’s high-speed Internet and an interactive entertainment system. A SMART lighting system and pillow menu make sure you have a restful night’s sleep, and butler services are on hand as well. For an ultimate indulgence, the stunning 3,843-square-meter presidential Mandarin Suite provides a stay that you will never forget.

You’ll have to spend quite of time in Hong Kong to work your way through the hotel’s many gastronomic offerings: 10 on-site restaurants, including three with Michelin star accolades, will satisfy every craving. Meanwhile, the award-wining spa specializes in traditional Chinese medicine therapy to ease post-travel muscles. A 24-hour indoor pool and fitness center allows you to keep to your exercise routine while away from home.

The Mandarin Oriental, Hong Kong, is truly representative of contemporary luxury, and has remained one of the most iconic hotels in Hong Kong for over 55 years.

For much of its history, the western edges of Manhattan neighborhoods like the West Village and Chelsea consisted of small manufacturing buildings and warehouses that served the piers on the Hudson River. Over time, those factories were replaced with residential developments, and shipping largely moved out to Brooklyn and New Jersey. What remained, however, was an abandoned light-rail line, located above street level. After 10 years of lobbying the city, state, and federal governments, the first section of the High Line park opened in 2009. It now extends for 1.45 miles, from Gansevoort Street in the south to 34th Street at its other end. An innovative design by James Corner Field Operations uses native species to preserve some of the feeling the old rail line had when it was overgrown with weeds. It has quickly become one of New York’s most popular attractions, both with residents and visitors who stroll the length of it, as well as a model for other cities attempting to find new uses for old infrastructure.

The owners of Mama Rocks, two sisters from London with Kenyan heritage, decided to introduce the food truck revolution to Nairobi. Their pale pink truck, located most days outside the Alchemist bar in Westlands, has sent Kenyans wild with joy and praise for the gourmet burgers. Mama Rocks recipes infuse Western/American traditional foods with an African twist, like the Nollywood Suya Saga burger (a beef burger dressed with caramelized onions, arugula, and a honey and nut mayo blend), served with fried plantains on the side. Despite identifying as a burger truck, Mama Rocks turns out delicious salads and drinks, too. The veggie burger (a falafel patty topped with haloumi cheese) is one of the most popular items on the menu.

No hotel in Jamaica blends better with its surroundings than the aptly named Rockhouse, a string of villas clinging to the top of a sea cliff at the western tip of the island. Local stone, timber, and thatch are the building materials, and a harmony of design and setting is the result. The feel is rustic, but not rough (the showers might be outdoors, but the rooms are air-conditioned), and the feeling carries over to the pool, which sits on a rock platform halfway down the cliff face, from where sunbathers can don snorkel and mask and clamber down into a usually calm Caribbean. Even the restaurant hangs over the water, adding emphasis to the promise of dishes being fresh from the sea.

As does practically every hotel in Jamaica, Rockhouse has its celebrity stories, going back to the early ‘70s when Bob Marley, Bob Dylan, and the Rolling Stones added their names to the guest register. But it wasn’t until 1994, when a group of Australian owners took over, that Rockhouse began to evolve its reputation as one of the most Jamaican of Jamaican hotels. It happened in part because Rockhouse has none of the formality that some of the island’s best-known hotels, with their British colonial roots, still possess. And in part because of its active role in funding local education projects, it’s a valued, and popular, part of the community. That, and the restaurant’s homemade jerk sausage is legendary.

Located just off Main Street, the Washington School House Hotel eschews Park City’s typical rustic style for a pared-down, flea-market–chic aesthetic. Before being reimagined as a design-oriented inn in 2011, the 1889 building served as a schoolhouse for miners’ children and a dancehall for the local outpost of Veterans of Foreign Wars. Today, the interior is anything but traditional, from the whitewashed living room with 16-foot ceilings to the antique mirror and the white, lacquered antler chandelier. Outside, a heated pool sits on the hillside surrounded by aspens and boulders. There’s also a fire pit, fashioned from a steel Olympic torch from the 2002 Winter Games.

Each of the guestrooms and suites is unique, though all feature reclaimed wood floors, crystal chandeliers, and tall windows. An artful collection of European antiques and vintage paintings adds a bohemian vibe, while white marble bathrooms offer heated floors, walk-in showers, clawfoot tubs, and period fixtures. Guests can also look forward to plush hooded robes and top-notch toiletries from Molton Brown.

Valley of Fire is the oldest state park in Nevada, and a great place to see 3,000-year-old Indian petroglyphs and explore the red sandstone formations created during the age of the dinosaurs. Bring your camera to photograph the landscape while hiking this rocky landscape formed over 150 million years ago. The red sandstone gives off an incredible light, which makes the grey rocks nearby appear turquoise. Great place to camp while watching incredible sunrises and sunsets! Photographers will go crazy for this place, especially in spring, when a variety of wild flowers bloom. Skip the Las Vegas strip and head straight to this magical place!

Often described as the Grand Canyon of the Pacific, this 10-mile-long Kauai valley is a kaleidoscopic array of scarlet earth, verdant valleys, and raw volcanic crags. Bands of color streak the corrugated landscape, each representing a different eruption and layer of lava. Waimea Canyon Drive has a series of lookouts; among the most popular is Waimea Canyon (past the Mile 10 marker on Highway 550), where a number of rivers once cascaded down the gently sloping shield volcano. When part of its flank collapsed, the rivers combined with dramatic results. Continue into the mountains to explore Koke’e State Park beyond. Its small, free museum contains a 3-D map, which sheds light on the canyon’s wild beauty, while the gift shop specializes in local art, crafts, and Niihau shell jewelry.

Designed by Danish architect Jørn Utzon, the Sydney Opera House was inspired by its dramatic setting on Bennelong Point in Sydney Harbour, a location that’s long been sacred to the native Gadigal people. While construction took 16 years, including four years to figure out the spherical solution to the icon’s soaring sails, any controversies melted away when the masterpiece was completed in 1973. The same outside-the-box thinking that built the shell-shaped sculpture seeps through its walls today in the form of boundary-pushing opera, theater, and dance as well as contemporary music and mind-opening lectures. The landmark is also home to the beloved Opera Bar and Bennelong Restaurant upstairs, where diners can eat pavlova shaped like the landmark in which they sit.

Built in 1928 by Asia’s oldest hotel brand, the Peninsula Hong Kong is one of the most historic properties on the Kowloon Peninsula, just across Victoria Harbour from Hong Kong Island. Designed originally as an upscale accommodation for passengers riding the adjacent Kowloon-Canton railway, the Peninsula has been a fixture of Hong Kong society throughout the region’s history. It was a magnet for Hollywood stars and dignitaries, the site of Hong Kong’s surrender to Japanese forces at the start of World War II, and temporary housing for residents following the war.

In 1994, a 30-story tower was added to house 135 additional rooms and suites as well as shops, a spa, a fitness center, twin rooftop helipads, and Felix—the hotel’s 28th-floor fine-dining restaurant, designed by Philippe Starck. The entire property was renovated in 2013 to update rooms with creamy colors, polished wood, and stitched leather and introduce high-tech extras that include a bedside control panel allowing guests to adjust the room’s light, sound, and temperature without getting out from under the covers. Today, the hotel is sleek and modern, but historic relics evoke the glory days that established the Peninsula as the “Grande Dame of the Far East.”

Wholesale Market, located off the Salwa Road on the way to Mamoura, this is the equivalent to a Farmer’s Market with a few cultural twists: a section devoted to fish with its own subsection for crabs, lobsters, crayfish, prawns, squid, locally-caught whole fish, and a non-air-conditioned fish cleaning section; an animal/meat section where butchered meat is available as well as live goats, sheep and cows which are taken to the slaughter house next door; a Vegetable Souq, where locals and international chefs barter for imported and locally-grown fruits and vegetables. There is no place like the wholesale market to observe true Qatari life, see porters carrying peoples’ buys in a wheelbarrow to their cars, or spot a few camels ready to be slaughtered.

To succeed, a restaurant that opens in Honolulu usually has to cater to locals or derive its patrons from the ever-widening pool of visitors in Waikiki. Morimoto Asia Waikiki does both with great style. On a recent visit just before sunset, we left our car with the valet at the new Alohilani Resort across from Waikiki Beach and walked up the entry stairs to the second floor restaurant. The interior was unmistakably Chef Masaharu Morimoto. Spare yet elegant, open and inviting Morimoto Asia Waikiki welcomes the early set who may be dressed casually, to the dinner date or bar set who might want to dressy-it-up. Our table was what they call “outside”. Settling in on the covered lanai with beach and ocean views, we lingered over the drink menu. Would it be a Morimoto Sparkling Sake from the well-curated sake menu? A glass of chardonnay? An Asian Whiskey? A Morimoto Black Obi brew? We opted for cocktails with the help of our server‘s descriptions. I love Mai Tais and Morimoto Asia Waikiki calls their version a P.O.G. Tai in a nod to the Passion Fruit Orange Guava juice mixture so famous in Hawaii. They make theirs with fresh juices and with white and dark rums and a splash of Cointreau. It had just the right balance. My dinner companion tried a North Shore Mule made with premium vodka, passion fruit juice, kabosu (a citrus) juice and ginger beer. It was so incredibly refreshing and a perfect libation to toast the surfers riding the waves as the sun turned the sky orange and slipped below the ocean. Looking around the room, the clientèle were a mix of visitors, business people entertaining guests and a few locals, but it was early. We took a look another look at the menu as our server walked up again to deftly explain the nuances of each dish. The menu is built to share which is great because there are so many things you’ll want to taste. Chef Morimoto’s concept for this restaurant is a combination of Pan-Asian foods. You’ll find Chinese, Japanese, Thai and Korean style dishes and flavors along some Western twists to ingredients. Like the steamed “pancake” served with the Morimoto Peking Duck is more of a tortilla. And yes, in addition to the eclectic menu you can have a N.Y. Strip steak if you’d like. We ordered a Beef Carpaccio starter flavored with yuzu soy and ginger. It was one of the most tender and delicious I have ever tasted because it is made with Japanese Washugyu beef. Arriving at the exact time we were ready for it, the creamy Buri Bop was mixed at our table by our waiter. After enjoying that simple rice dish, the Morimoto Asia Waikiki signature dish, the Morimoto Peking Duck arrived. Succulent and tender, it’s served with apricot sweet chili sauce and hoisin miso by our waiter who assembles our first bites enveloped in a steamed pancake, table-side. There so many options to suit your own style and preferences. Two local ladies next to us made a meal out of Tonkatsu Ramen and Chicken Pho accompanied by their bottle of wine. Too stuffed for dessert we would have had the Almond Pudding with kuromitsu (black sugar syrup), tropical fruit and oshiruko (sweet bean) or the little filled doughnuts with whipped cream,or the choice of strawberry yuzu, coconut, or passion orange guava sorbets. But alas, we just couldn’t do it. Making our way out of Morimoto Asia Waikiki we noticed the restaurant was full and the bar was packed. The pleasant hum of people enjoying their experience filled the bar. Looks like the locals love this place too. Dinner reservations a must, open for dinner only. Note on Chef Morimoto. He began at age 24 in his native Japan hometown of Hiroshima, with his own restaurant. After learning the art of his sushi he moved to America which presented him with possibilities to expand his repertoire. In 1999 he became Food Network’s Iron Chef, his name and skills familiar to millions of Americans. After a stint at Nobu as Executive Chef he opened in Philly. Following he opened Wasabi in Mumbai and New Delhi. Morimoto New York followed. There are a string of Morimoto restaurants from Bangkok to Tokyo including his Morimoto Ramen and Sake. Dubai has opened a Morimoto Dubai and the new concept Momosan by Morimoto restaurant is also opening at Alohilani Resort for casual dining to include ramen, gyoza, yakitori and the Oahu North Shore island classic garlic shrimp.