Millwright's Restaurant & Tavern
We knew we were in store for something special when CT star chef, Tyler Anderson installed himself in a historic grist mill on Hop Brook. It’s a tough weekend reservation, but we finally made it to Simsbury. And we were, in a word, wowed. From the Johnny cake cornmeal biscuits with honey sesame butter to our final course of white chocolate mousse sauced with sour cherries, we were in foodie heaven. Tyler’s vision, inspired New England cuisine, organic and sourced locally, is executed thoughtfully through dishes like the crispiest chicken (ever) served with a smokey side of barley and fava beans. Don’t pass up the clever smoked salmon rillette, served in a jar topped with creme fraiche and “everything” bagel sprinkles to shmear on toasted baguette. A gorgeous lobster appetizer (pictured) was a gastronomic delight: tender chunks of lobster, hints of grapefruit and crunchy bits of almond and celery.

Cafe Routier
You can’t beat Steak Frites for an indulgent meal (if you’re a carnivore, that is). And Cafe Routier’s version is the ultimate: a juicy and perfectly seared New York strip, dolloped with mustard butter and accompanied by THE best french fries on the CT Shoreline: served steaming hot and salty with a crispy exterior and creamy center. You can ask for ketchup, but here they’re served French style with aioli. A pile of watercress adds just the right, bright and peppery note.

Otto
Preparing a new, seasonal menu from scratch every single day is a complicated affair. So it comes as no surprise, that  River Tavern and Dinners at the Farm owner Jonathan Rapp, has launched a simpler concept for his long-awaited second restaurant: a pizzeria. But, as you can imagine, this ain’t no House of Pizza. At a preview this weekend, the team didn’t have many kinks to work out. Chewy, crispy, glorious pies, using only locally sourced ingredients, emerged from the 900 degree, wood-fired oven in three minute intervals. For me, always a pizza purist, the Margherita, oozing with fresh mozzarella, dollops of stracchiatella and strewn with basil leaves, was a slice of pizza heaven, but the more complex pies are beautifully executed, too (from sausage and peppers to shrimp, squid, mint and garlic). The only drawback? 32 seats. Get there early.

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 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.

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.

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.

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.

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!

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.