Le Filet @ Le Filet
Don’t wait for a special occasion to come here, Le Filet is the occasion, especially for posh individuals who dine out regularly and for entertainment. The seafood driven restaurant by chef Yaku Okazaki is globally influenced, leaning towards Asian, but also has a Montreal pride, using some local ingredients. The food is refined and the room is lively, despite its tablecloths and elegance. Order the House cocktail - Le “Piscine” to start, and do not miss the signatures: tuna tartare, tataki of waygu (yes, they have some meat dishes, and this one is fantastic), seafood linguini, and a side of addictive jumbo onion rings. The appetizers and small plates are more exciting than the mains, and make sure you leave room for the maple syrup square. This dessert – a Quebec specialty – I would come for alone.

Hotel Herman @ Hotel Herman
It’s not a hotel or located in a hotel, but a happening spot for “hipsters” who appreciate sophisticated dining without the formalities. Hotel Herman excels at thoughtful small plates with Montreal and Nordic influences. It’s hard to go wrong here. The constantly changing menu features simple and creative food, often ingredient driven with play on textures. Techniques are a mix of traditional and modern, and dishes are interesting as much as they are delicious. The main focus of the dining room is the massive u-shaped bar, ideal for two or solo dining, and tables around it are good for groups of four or less.

Lobster Poutine @ Le Garde-Manger
Chef Chuck Hughes is one of Canada's favorite celebrity chefs, but his restaurants don't rely on his "celebrity-status" to sell their food. The food is legit at both Garde Manger (his first-born) and Le Bremner. The signature lobster poutine is the mother of all poutines, next to the foie gras poutine at Au Pied de Cochon. The Lobster Poutine is covered with cheese curds, which are semi-melted by the excellent lobster bisque gravy. The fries obviously get a bit soggy and I could always have more lobster, but its glorified comfort food and a Montreal favourite.

Rotisserie chicken  @ Chalet Bar-B-Q Rotisserie
Chalet Bar-B-Q is arguably the originator of Montreal barbecue chicken (a quarter breast or leg, served with fries, sauce and a toasted bun) which has been made famous by chains. This old school cafeteria-like diner, with its seasoned waitresses, has been serving Montreal’s favorite rotisserie chicken since 1944. Don’t confuse it with Portuguese chicken however, which is also famed in Montreal. Chalet Bar-B-Q slow roasts their chickens over hardwood charcoal in custom-built brick ovens until the skin is slightly crisp and meat is tender and juicy, even the breast meat! Always ask for more dipping sauce, which is an aromatic, peppery, thin chicken just as legendary as the chicken. There is nothing fancy about this dingy place, but it’s nostalgic, consistent and delicious. Note: Regulars enter through the back door.

Bolinho Cucuruqui @ Noo Cachaçaria
Noo Cachaçaria forms the newest and most exciting part of the ever-growing foodie oasis in the otherwise unremarkable Praça da Bandeira neighborhood (nearby neighbors Aconchego Carioca and Bar da Frente are also worth a visit if you're in the area). The bar offers a great range of cachaças and derived drinks, but the exceptional bar food should be your motivation to visit. Tied for first place are the Bolinhos de Cucuruqui and the Torresmo. The former are crunchy, chewy, gooey balls of tapioca, cheese and linguiça (sausage). The latter are the best pork rinds you'll find in the city - a near identical snack to the sublime torresmo served in São Paulo's legendary Mocotó.

Patinhas de Caranguejo (freshwater crab claws) @ Espírito Santa
Chef Natacha Fink grew up in Manaus (in the heart of the Amazonian region of Brazil) and gives a wide range of traditional Amazonian dishes a modern treatment that is both light and accessible. Seafood and vegetarian dishes tend to be the best orders, with the fantastic freshwater crab claw entrée (Patinhas de caranguejo) being a highlight. Anyone looking for a boozy pick-me-up should try the Cuia de Pajé, a feisty cocktail served in a traditional gourd and packed full of Amazonian spices reputed for their aphrodisiac properties.

Mini Pizza @ La Veronese
Neapolitan pizza purists may frown, but for the rest of us, the light, saucer-sized pizza from ancient Ipanema bakery La Veronese is a thing of beauty and comfort. The puffy dough can rise two inches or more, but it is light as a feather and deeply satisfying. The topping is pure simplicity. A smattering of Parmesan, a generous serving of tomato sauce, a sprinkle of oregano and a touch more cheese. Trays of these simple pizzas disappear almost as fast as they appear from the open bakery behind the counter.

Kong Bak Bahn Mi @ Park Bench Deli
Park Bench Deli serves over-the-top, decadent, packed-to-the-roof sandwiches - the kind the chefs wanted to eat. Their Hoagie rolls are hollowed out for a better filling-to-bread ratio. Choose from Cubano pulled pork, Philly cheese steak, chicken katsu, and even a sweet peanut butter and jelly creation with cornflake-crusted bread. But the Kong Bak Bahn Mi is the king: thick slabs of pork belly braised for a full 24 hours are paired with crisp pickles of daikon, carrot, cucumber and lime leaf, and then topped with crushed peanuts and coriander. It is an absolute blast of flavors and textures.

Kaffana Ribs @ Kaffana
Adelaide has a little piece of Serbian heaven in the form of a bar and restaurant. Meat Kaffana, all pun intended! The Serbian eatery celebrates family, friends and delicious hearty food designed to be shared. All mains are served with a side of Mumma’s famous bread, potato and cabbage salad. Mumma’s bread might not look like much, but it’s so crisp and toasty and so damn warm! Quickly slather the carby gems with the accompanied soft butter and watch it melt into the fluffy air pockets. But, go slow with the bread because you’ll want to have it with the meats. “Nenad’s specialty” char-grilled baby back ribs are dry rub marinated and finished with a parsley and garlic glaze. They aren’t the “fall off the bone” kind, but they are just as good with a delectable smokiness that permeates the meat. Tender, juicy and incredibly flavourful, a common trait with all the food that’s served here. Kaffana's menu is inspired by years of home cooking and family feasts. You’ll really feel and sense the homely atmosphere through the food and simple presentation. No frills, no worries. Bring your family and friends, the more the merrier, and wear some stretchy pants as you’ll be rolling on out of there! As for drinks, they’ve got you covered too. Beer, wine, cocktails, you’re in good hands as Kaffana transforms itself to a lively bar come nightfall.

Char kway teow @ Dong Ji Char Kway Teow
The old man at Dong Ji fries a mean char kway teow (fried rice noodles) and he does so with great attention and deliberation - one plate at a time (or two or three portions at most). His is the more savoury and dry version, much like Penang char kway teow, rather than the sweetish and moist type you'll find elsewhere. The wok hei and umami factor is incredible. Go for the S$4 portion with extra ingredients and your plate will be topped with so much seafood, Chinese sausage, crunchy bean sprouts and chives you'll hardly be able to see the noodles.