Paste Bangkok
Paste is a modern innovative Thai restaurant owned and run by Chef Jason Bailey and Chef Bee Satongun. Many of their dishes are based on Royal and traditional Thai favorites, while using the highest quality ingredients. Jason explains that by using the term “modern Thai cuisine,” his aim to to progress Thai food - it’s not fusion by any means - they only use Thai ingredients, but occasionally mix and match ingredients to create progressive and innovation Thai dishes. The food at Paste is extraordinary, the flavor are strong, yet extremely well balanced. One of their signature dishes, master stock poached organic pork neck, decorated with ruby red grapefruit and local Thai flowers, is an overjoy of flavor.

Naj Exquisite Thai Cuisine
Naj Exquisite Thai Cuisine, housed in a well preserved hundred year old mansion in the heart of Bangkok’s Silom district, is an elegant Thai restaurant, serving a mix of mostly traditional and Royal Thai dishes. Naj is a great example of the Royal Thai court exquisite process of tedious food preparation and decoration, everything you eat is well cared for. For instance the kapi khua, a dip of roasted shrimp paste and reduced coconut cream, is served with hand-carved vegetables which can take hours to prepare. Also, don’t miss their ox tongue massaman curry, a sensational blend of spices and tender meat. A number of the dishes served at Naj are long-lost traditional Thai dishes, which are rare to find elsewhere.

Neptune Oyster
This small restaurant brings the best of both Boston's North End Italian cuisine and New England seafood, serving the best lobster roll in the city along with fresh seafood and Italian specialties from lobster spaghettini to cioppino. A must for anyone visiting Boston.

Restaurant ANDRE
Picked by the New York Times as "worth a plane ride", Restaurant Andre knocks socks off with Southern French nouvelle cuisine that not only approximates art but is an epiphany in taste. Taiwanese-born Andre Chiang spent 14 years training in France but has added his own thoughtful philosophy to crafting ingenious dishes. His “Octaphilosophy” theme of eight dishes - Pure, Salt, Artisan, South, Texture, Unique, Memory and Terroir - showcases artisanal ingredients in symphony. You may get exquisite Taiwanese baby corn; Wild Rock Fish Bake in Tree Bark and Pine; but his signature Memory dish of foie gras jelly with truffles trumps all as the most memorable. Located in a 19th century shophouse, the intimate and elegant 30-seater restaurant also boasts a specially curated wine list from French boutique wineries. The international cast of wait staff give impeccable service, rounding up what is easily Singapore's most impressive meal experience.

Minero
Like most of what Charleston’s totem Chef Sean Brock does, the magic is in the details. Following the success of McCrady’s and Husk, Chef Brock is bringing some authentic Mexican flavors to Charleston. The charcoaled chicken taco is great and sure to please everyone at your table. The chicken in this taco is all dark meat that has been brined for 48-72 hours then grilled over charcoal. It is usually then vacuum sealed to lock in that smoky charcoal flavor deep down inside. The taco is then topped with unripe mango, cotija, lime pickled red onion, pasilla de Oaxaca. $3 each. BAM.

Artisan Meat Share
James Beard Award Finalist Chef Craig Diehl is just opened up a new place focusing on his passion of all things meat. His cheeseburger: 2 patties, government cheese, shaved lettuce, onion, bacon jam, buttermilk roll are a standout. The bacon jam will leave a mark in your crave centers.

Hardware Societe
Melbourne enjoys both stylish cafes and laneway cafes, and Hardware Societe delivers on both. French style abounds in terms of décor as well as menu options. For several years Hardware Societe has been a mainstay of the Melbourne brunch scene, housed in foodie hub Hardware Street. Hardware Societe offers some of Melbourne’s favourite dishes such as Baked eggs served in a French pan with chunks of chorizo and cheese. This is a cacophony of taste and flavour. These kinds of hearty dishes warm the stomach and leave you with a feeling of pleasantness for hours. Blog reference is – http://www.theworldlovesmelbourne.com/19-food/27-hardware-societe.html

Cumulus Inc.
Cumulus Inc is an icon in one of Melbourne’s most iconic foodie precincts Flinders Lane in the CBD. Cumulus is another example of the popular warehouse/studio type vibe. A standout brunch dish is the Shashouska (sounds like a Kate Bush song?) with baked eggs, tomatoes, onions, peppers and marinated Persian fetta with chives – served in a piping hot pan. Next to that on the large plate is served great seed bread. This dish is rewarding and rustic. Also a nice touch is the little bowls of pink salt and pepper. Blog reference is – http://www.theworldlovesmelbourne.com/en/19-food/73-cumulus-inc

Crabapple Kitchen
Walk in to a world of charm, where seating material reminds me of my childhood with blooms of floral against cream. The fitout brings the charm of yesteryear with a splash of modern, notably the exposed brick and naked bulbs (not totally naked with clear jars as coverings). Sweet corn and chilli fritters with grilled Cyprian haloumi, avocado, tomato, cucumber, red onion and mint is a cracking brunch dish. Staff expert advice is to order sides of a poached egg and a serving of chorizo. Chorizo is a popular ingredient in the Melbourne brunch scene, and adds verve to almost any brunch dish. Blog reference is – http://www.theworldlovesmelbourne.com/19-food/396-crabapple-kitchen-in-the-groove.html

Top Paddock
Melbourne is also known for cafes with a semi industrial feel. Top Paddock is a great example in Richmond, an oasis among surrounding businesses. Check out the tiling along the wall, dark timber floor, semi industrial ceiling, cool world music (at the time) and the cute display cabinets with treats. The spacious outdoor area is also alluring on a fresh Melbourne morning. The Gin and lime cured ocean trout with beetroot relish, potato galette, poached eggs, leaves, and goats curd with toast is a sensational dish visually. The cured ocean trout is divine and the potato galette goes superbly with the trout. With pleasant acidity of the relish, this is an exceptional brunch dish. Blog reference is – http://www.theworldlovesmelbourne.com/19-food/220-top-paddock-stellar-cafe-in-richmond.html