Gai Daan Jai @ Lee Keung Kee
If you visit this tiny kiosk in Tsim Sha Tsui, there’s a high chance you’ll find it surrounded by a crowd of people. Why? Because they’re all waiting for fresh batches of Gai Daan Jai, one of the most popular street snacks in Hong Kong over the past half century. Literally translating to “little chicken egg,” Gai Daan Jai egg puffs are made in a way similar to waffles, but using a special iron skillet rather than the traditional checked waffle press. This results in a crispy eggshell-like surface while partially hollow and partially soft inside – yet another great example of Western food interpreted by Eastern culture. Pro tip: There are eight branches, but you will want to visit the home branch at 492 King’s Road, North Point, Hong Kong Island

Ramen  @ Dashi
This traditional ramen shop with a late-night Japanese pub on the second floor features an open kitchen where patrons can watch noodles being made by hand. Variations of ramen are offered, from vegetarian (roasted shiitake mushrooms, mustard greens, bamboo shoots, bean sprouts, scallion and nori) to Tonkatsu (roasted Kurobuta pork belly, black kale, wood ear mushrooms, pickled ginger and scallion in a rich pork bone broth). Gluten-free noodles are also available. A huge bowl of ramen with roasted pork belly, collard greens and a soy marinated egg was delicious. Upstairs, the Japanese gastropub offers an assortment of small plates, including a section devoted to bite-size grilled meats popular in Japan. Other small plates cover the spectrum from smoked octopus and kombu salad to spicy miso chicken wings.

Century Egg @ Yung Kee
Mr. Kam began his career in 1938 as a street vendor selling roasted meat. He now runs probably the best-known Chinese restaurant in town. Originally famous for its roast goose, Yung Kee now offers many great dishes – one of which is the Century Egg, a traditional Cantonese preserved duck egg. In contrast to the usual Century Egg, which typically has a one-dimensional rotten egg smell, a rubbery egg white and a yolk that’s either too runny or too dry, Yung Kee delivers a subtle and pleasant blend of savouriness tinged with sulphur, a soft and translucent egg white (which became brown),and a yolk of perfect consistency. While you’re here, you simply can’t leave without tasting the restaurant’s excellent Char Siu (BBQ pork), Prawn with XO Sauce, and call ahead to pre-order the Smoked Pork Belly with Pine Nut.

Mushroom Trifolati @ Cecchi's
Raise your hands for sexy slow-cooked eggs. Cecchi’s launched their brunch offering in November 2015 after several successful years as a dinner destination in Perth. Their menu brought new life into the brunch game, with dishes like grilled octopus with blood sausage and potato, salted caramel ice cream brioche croissants and their mushroom trifolati, which is accompanied by ricotta and goat cheese mousse, toast and the gooiest, ooziest and just plain most delicious slow-cooked eggs. It is a great little neighborhood gem that flies under the radar if you want to avoid the long queues at other brunch spots.

Wild Mushroom Flatbread @ Local 22 Kitchen And Bar
This down-to-earth bar and bistro with local dishes and a great beer list specializes in local flavors with a craft approach. The bar features a wide variety of appetizers. The menu features such Southern favorites as smoked jalapeno hush puppies and frisee salad with pork belly. And don't miss the Wild Mushroom Flatbread with Truffle oil.

Butter Chicken @ Bollywood Restobar
Butter chicken is arguably one of the most well-known and beloved curries in the Western world - and in Perth, Bollywood has the best on offer. Tender, bite-size chunks of chicken sit nestled in a wonderfully rich tomato based gravy, with a generous sprinkling of fenugreek leaves throughout. The secret to this neon pink restaurant's version of the dish is they cook the chicken in the tandoori, creating an aromatic and heady smoky flavor that transitions into the base of the curry perfectly. I haven't found anything close to this!

Blue Swimmer Crab Linguine @ Shorehouse Cafe
When it comes to wonderful food with an equally wonderful view, The Shorehouse is the destination of choice. Situated right in front of picturesque Swanbourne Beach, its menu has a star-studded lineup of seafood to choose from. The standout is the blue swimmer crab linguine, which is chock-full of thinly sliced garlic, chilli, tomato, sea urchin and pangrattato. There's an abundance of crab seated on top of beautifully al dente pasta. And the use of the sea urchin makes the sauce buttery and rich, interspersed with the crunch when you scoop up that pangrattato. There's so much to love about this dish. Seemingly humble in appearance, it is oh so satisfying in every bite.

Club Mix @ The Hummus Club
When folks talk about The Hummus Club in Perth, an awed silence and smile ensues as a result. Owned by married couple Ziad and Kaitlin Zammar, the food is made with love and the menu offers delicious treats like crisp-on-the-outside, fluffy-on-the-inside falafel, addictive kibbe and dreamy hummus. The couple started from humble beginnings working farmer's markets. Today, their restaurant in the heart of Perth city has become the go-to pick for a weekday lunch. Can’t decide what to order. Try the Club Mix, featuring three falafels, Middle Eastern salad and tahini. Wash your meal down with their house pomegranate lemonade, which is so tart it satisfies any possible cravings you could have.

Wonton Noodle @ Mak's Noodle
Wonton noodle is one of the most popular Cantonese noodle dishes in Hong Kong and Mak’s serves the best. Lots of places cook a decent wonton noodle, but I’m talking subtleties. Basically, the dish has three components: wonton, noodle and soup broth. Although it’s true a few places have slightly better wontons, Mak’s Noodle is still the winner for me. A traditional small portion with four wontons, it is always served with the spoon at the bottom, wonton in the middle and noodle at the top to minimize the noodle’s contact with the soup and maintain the al dente texture as long as possible. Each strand of noodle can be felt in the mouth without stickiness, and the wonton is small with thin skin. The flavor is dominated by prawn, and the soup is intense without overpowering the wonton flavor. That’s a flawless bowl of wonton noodle.

Meatballs @ Keftepolis
Keftepolis (Meatballs City) serves pork and chicken skewers, pork chops, minced meat patties and kebab. But what really sets this place apart are the delicious fried meatballs that the average Athenian would be able to get only in his mother's kitchen. The ingredients are fairly standard: minced meat, eggs, parsley, soggy bread, onion, garlic, salt and spices. But the result is a remarkably balanced, well-seasoned, tender and juicy meatball.