Picci with Cinghiale (Wild Boar) sauce and porcini mushrooms @ San Giuseppe
This legendary restaurant in Sienna is beloved by locals and travellers alike as the place to try local ingredients brilliantly prepared in local recipes. The signature pasta of Tuscany is the fat chewy Picci which is expertly prepared in one of the regions most revered recipes. The wine cellar is in a 200 BC Etruscan dwelling. Unmissable.

Fishball Noodles @ Fishball Story
Handmade fishballs using only fish meat and no flour, the way grandma used to make them. Young and passionate hawker Douglas Ng wakes up daily at 4am to beat, blend and press yellowtail flesh into fishballs and chill-scallion fish cakes. The fishballs are soft, bouncy and umami. They go incredibly well with the noodles that are coated with a moreish sambal chili dressing and topped with crunchy pieces of fried pork lard. The whole combination is an epiphany, at only S$3.50 (US$2.80). Open daily 9am to 5pm.

Sausage and Garlic Pizza @ Santarpio's Pizza
The pizza here is so old school you will forget everything you have ever learned about Pizza. The sausage and garlic is the house special and should not be missed.

Roasted Chicken Wings @ Wong Ah Wah
At the entrance to the famed street food market at Jalan Alor Bukit Bintang is the legendary W.A.W. where they marinate big, fat wings in soy sauce, honey, white pepper, garlic, ginger and spring onion. Then they are spun - yes spun like those soccer/football tables - at high speed over flaming coals. The resulting honey charred skin can barely contain the juicy bursting chicken meat with-in. This is a modest asian roast chicken stand on a global scale.

Meatballs (Bakso) @ Bakso A Kiaw 99
Kiaw's meatballs are served in a classic roadside stall with the requisite plastic chairs provided. Request with the delicious, fat yellow noodles, use the herbs liberally and add drops of the delicious spicy sauce.

Kaya Toast @ Tong Ah Eating House
Singapore's signature, cheap breakfast is a lovely coconut and butter "jam" that is sometimes served coated in egg. At Tong Ah the classic, simple version is delightful. make sure you order it extra crispy!

Blue Fin Tuna @ Hamamori
At first, blue fin tuna with nori vinaigrette and blue cheese crumbs will not sound appealing, but there is something very special about the pairing of the fish with just a hint of the blue cheese to add a salty element to it. The nori vinaigrette is rich and briny. A delightful surprise which is unique and very tasty.

Papas Fritas @ La Lucha
Come for the Chicharrón sandwich and stay for the papas. In a land with several thousand varieties of Potato, La Lucha has perfected their fried preparation into an art form. These, made of papas amarillas or papas huayros when in season, are as good a fried potato as you will find anywhere in the world.