Steven ter Horst
Steven ter Horst is the go to spot for high quality delectable chocolates and desserts and delicious hot and cold beverages from coffee, teas and iced teas. The hazelnut heaven is delightful; a concoction of hazelnut praline mousse, currants in calvados bavarose with a crunchy hazelnut base, it will surely satisfy any sweet tooth.

Bar 9
A mound of creamy truffled mushroom ragu on toast with poached eggs and finished with truffle honey. Delightfully delicious! The thinly sliced button mushrooms were cooked well, not soggy but still firm and juicy in a creamy and flavourful ragu that coated each slice evenly. The dish was rich but not overly heavy with a hint of truffle honey, just a touch of sweetness to satisfy ones palate. Texture was a huge component of the dish: crusty toasted bread, firm meaty slices of mushrooms, perfectly cooked poached eggs with a golden creamy runny yolk and freshness and crunch from the sprigs of watercress on top. A must order and a favourite of many patrons!

Kim Sonsaeng
If you are looking for gourmet kimbap then this is the place. The ingredients are local and organic. They use all of the best quality ingredients such as the rice, the seaweed, the veggies, the soy sauce and even the ham. Kim Seongsang prides itself in getting the best ingredients and artistically putting it all together to create amazing, gourmet kimbap. The stores are staffed with legions of workers that painstakingly grill, chop, and roll the kimbap. They have a creative range of kimbap such as spicy pork kimbap, cream cheese kimbap, fried kimbap and bulgogi kimbap. Kim Seongsang has elevated this common everyday food.

d'Arry's Verandah Restaurant
This dish comes in entree or mains size and it is beyond superb! The ravioli was perfection, cooked al dente with a delicate, sweet filling of blue swimmer crab and prawn, and the lobster bisque had so much flavour that wasn’t overpowering but balanced the dish out perfectly. The food is sourced locally at d'Arrys Verandah Restaurant therefore everything on the menu is in season and super fresh. PS. you won't want to share and you'll probably want to order the mains size!

Press* Food & Wine
The beef tartare at Press Food & Wine in Adelaides CBD is divine! It comes presented on a wooden board with a golden glistening egg yolk sitting on top of the small mound of beef, topped with diced onion and herbs. The melt in the mouth beef tartare teams harmoniously with slices of radish giving it a crunch of freshness and thin potato crisps reminiscent of original flavoured potato chips. The entire board was dressed with aioli and a pile of slightly charred pieces of toast, the base to hold all the components together for one delicious bite.

Kajok Hwegwan
A visit to Jeonju must include a meal with Jeonju bibimbap. However, it is difficult to decide which one to visit since every place claims to be the best and original. Kajok Hwegwan is the award winning bibimbap restaurant that is known locally and internationally for embodying true Jeonju Bibimbap. Jeonju bibimbap is characterized by its colorful array of different ingredients such as vegetables like bean sprouts, zucchini, carrots, bracken, spinach; nuts and seeds like chestnuts, sesame seeds and gingko nuts; and proteins such as beef and egg yolk. The sauce used to flavor the dish is very important as well. Beef is typically cooked in with the red chili paste. It is a cornucopia of the freshest and best quality ingredients that is typically served in Korean brassware called Yugi. But what makes this dish special are the array of banchan (side dishes) that come with the meal that range from kimchis, fermented fish, blanched vegetables and more. It is a meal that was prepared for aristocrats and members of royalty.

Bernies Burger Bus
The Homeroom burger is made with fresh-ground Black Angus beef, cheddar cheese, Applewood smoked bacon, Chipotle aioli and topped with a fried egg. It is the thing that burger dreams are made of - thanks burger gods! See the blog post at...http://ow.ly/IIkMT

Hamiznon
Hamiznon, powered by the very well known chef Eyal Shany is simply a pita stall. Chicken liver,minute steak,cauliflower,shrimps everything served in a pita. But exclusively for grayish hightech area of Ramat Hachayal, Pita Kanafeh, stuffed with dreamy long cooking meat with quite a bit fat and a little spicy.

Zamora
Good service begins at soon as you step into this bright new restaurant off Main Street. You can't go wrong with the Duck Leg Confit on Lentil Salad. The dish arrives with pomegranate molasses and walnuts (13.95), but its star is the well-cooked duck, delivering deliciousness with every bite.

Com Tam Ninh Kieu
It's a good ol' Southern dish, from the South of Vietnam. Ninh Kieu is a district in Can Tho, the largest city in the Mekong Delta, and com tam, which also lends its name to this restaurant, describes a dish that includes broken rice, the modest white heap at the back. Fractured during the milling process, the individual grains become softer, when cooked, than intact rice prepared to the same recipe, and absorbent — almost eager, it seems, to take on the flavors of juicy pork chops, runny eggs, and dipping sauce. (Like your eggs runnier? Just ask.) As for those "cakes" laid across the center of the plate, they're filled, not with the fish you might find in the American South, but with minced shrimp.