Jing Yaa Tang
Jing Yaa Tang is London's Alan Yau's Beijing outfit. The duck here is roasted to perfection with jujube (red dates) wood and hits the spot. It is worth coming here just for the duck. The rice flour pancakes soft, thin and so fluffy you’d want to use it as a face mask and eat it after. Chef Dong Li also spices things up a little with honey lemon in the condiments mix that came in cute little silver gourd dishes and a delish homemade hoisin sauce that perfectly complements the acidity and sweetness of spring onions, julienne melon (modern twist) and cucumbers.

Nam Peng
Slices of delicious roast BBQ pork (charsiu) sandwiched between a huge egg omelette and cotton soft white bread is the best way to start your day in Macau. The old folks gather before the crack of dawn, have their hot milk tea over sandwiches and flour cakes and idle chit chat.

El Pescador Fish Market
This is a fresh beauty of a crab sandwich, rammed with a generous amount of Dungeoness Crab Meat, super fresh salad, buttery avocado and mayonnaise on very soft white bread. It's also massive.

The Cock & Bull
Award winning Scottish Gastro Pub making the most of local produce. Their fish comes from Peterhead Harbour which is less than an hour away! The black pudding scotch egg with homemade brown sauce is a must try.

Lou Shi Tang Bao
These dumplings go for a crate of 8 for just ¥7. Thin skin, deliciously rich pork bouillon in a very basic fuss free local environment. Clearly, everyone is here for the food.

Chu Kei
The signature dish on the menu at this noodle house is the “Sam bo” which literally translates to three treasures from Cantonese. It’s a bowl of piping hot bouillon with a pork and fish bones base that comes with three different types of dumplings – the wantons, sui gow dumplings and finally the yu mai “fish flour” dumplings that have a smoother and thicker consistency and their skins don’t crease when cooked like its counterparts. The fillings consist of minced pork, shitake mushrooms and fresh shrimps. Recommend trying the deep fried wontons too!

Charlie Gitto's On the Hill
The toasted ravioli is an iconic American classic invented at Charlie Gitto's "on the hill" when the chef mistakenly dropped the ravioli into boiling oil instead of water. The result is a delicious ravioli with a crunch. This is now a staple of many restaurants around St Louis but eating it where it was invented is a special experience.

Elbow Lane Brew and Smoke House
Sounds of approval all around the table as I got stuck into Half an Applewood Smoked Duck, checking over the carcase a few times to make sure I hadn't left anything edible there. “The best duck ever,” was the verdict. And I enjoyed the sides and didn’t spare their own Smoke House Sauce. All the while sipping from their own beers, brewed a few yards away.

Kuryeo Samgyetang
This is a delicious chicken in pot dish that is made with a young black chicken that is stuffed with glutinous rice, chestnuts, garlic, herbs, and a ginseng root. The chicken is boiled till cooked and the rice is soft. The black chicken is a rare ingredient where the bones, flesh and skin is black. It is supposed to be very nutritious according to oriental medicine. Besides being nutritious, it is also delicious.

Hentley Farm Restaurant
Hentley Farm Restaurant is the place to go for a beautiful degustation lunch that’ll fill you up so much that you and your company will be rolling out of the restaurant door! Along with the amazing food is the fabulous wine (should you get matching wines with said lunch) and the beautiful views. Beautiful food, fresh and local produce,and lovely presentation. A must visit for a special occasion.