USDA Prime Beef Rib @ Smokestak
Explore London’s heaving street food scene and you’ll find no shortage of meat on offer. Smokestak’s grill maestro David Carter knows this is all the more reason to do it well. How does he go about it? By using top-quality ingredients and keeping it simple. The USDA prime beef rib is so wonderfully seasoned it is as immensely enjoyable without sauce as it is with. Bite into the peppery coating to be greeted by tender, melt-in-the-mouth meat with a tremendous depth of flavor. It’s no wonder Smokestak are leading the way when it comes to London’s street meats.

Fresh Crab  @ Crabs Are Coming
Nestled just behind Bolshaya Nikitskaya on the narrow alleyway of Kalashniy Pereulok, Crabs are Coming focuses entirely on dishes made from Far Eastern crab. While simple, the menu offers small plates, soups, noodle and grain dishes and a good range of fresh lemonades and local beers. Among my favorites is the Crab Rangoon. I’m not alone in enjoying them. They are often sold out early in the evening. Seating is limited in this bijou eatery, and the best time to be assured a seat is in the quieter period of 2 to 6 p.m. As always with Moscow, the downside is the service, which can be indifferent to downright surly. Still, the fresh crab and consistently good quality of the tried-and-true menu items make that a gauntlet worth running.

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The Cuban @ The Bacon Truck
The Bacon Truck is more than just bacon - it's a great sandwich truck. Yes, all the sandwiches have bacon and they use exclusively thick cut, applewood smoked bacon from Blackstone St. Smokehouse. Using a nicely toasted bread and fresh ingredients, you can't go wrong with any of the sandwiches here, but try The Cuban when it appears on the menu. The bread is not traditional for a Cubano, but the crunchy, toasted bread is satisfying to bite into, and sandwiches tender roast pork shoulder, crispy bacon, garlic pickles, muenster cheese and whole grain mustard. Any of their sandwiches will make an amazing lunch any day.

Market St Steak Sandwich @ Market St
Just a stone's throw from the Adelaide Central is Market St off Gouger Street on ... you guessed it, Market Street. Now that's a lot of "market" and "street" in one sentence. It is a one-stop shop for your bakery and deli needs, with an in-house cafe so you can shop and grab a coffee and bite to eat at the same time. They bake all their breads on site and have a dessert cabinet that will make dessert lovers weak in the knees once they catch a glimpse of the pretty and delicious sweet inventions on offer. The monster steak sandwich with marinated rib eye fillet, mushroom omelette, caramelized onion and tomato jam is a delicious and gourmet treat, so big they stab a steak knife through the center to make sure it doesn't fall apart as it makes its way from the kitchen. It comes complete with crispy kipfler frites. A delicious and affordable feed for a quiet bite in this side of the city; it's also a great and quality spot for coffee.

Nordburger @ Nordburger
Nordburger's popularity has soared and now they’ve opened a second burger joint at a larger location. Their famous burger is the Nordburger, a simple classic-style burger extremely well. A juicy beef patty with pickles, tomato, lettuce, mustard, ketchup and nord sauce are crafted between two perfectly toasted buns. And the best accompaniment with a burger? A side of crispy crinkle-cut chips. Vegetarians or carnivores who want to mix things up are in for a treat with the mushroom burger. The panko-crumbed portobello mushroom is amazingly moreish with an earth-shattering crunch and juicy, meaty mushroom meat in every mouthful. There's also a handful of Doc’s coleslaw for extra crunch and along with a trio of sauces: mustard, ketchup and nord sauce. Wash everything down with a soda or shake in classic chocolate, strawberry and vanilla flavors. Or, if you’re more adventurous, they’ve got pretzel, cornflake, salted caramel or good ol’ peanut butter and jelly. You'll be a satisfied chap with a meal that won't break the bank.

Lima beans Msabbaha @ Port Said
Overlooking the impressive Great Synagogue, Port Said is named after the coastal Egyptian city. It always fills up early in the evening with a young, cool, hipster-style crowd hungry for its French, international and Israeli food. Port Said's msabbaha is not the traditional hummus made from chickpeas. Whole white lima beans are cooked for hours, then blended with mashed beans bathed in olive oil, tomatoes, hot peppers and chopped onions. This delectable dish is served with challah bread to dip in and wipe up all that goodness. Bring your patience to wait for a table. It is worth the wait.

Basbousa  @ Santa Katarina
Restaurant Santa Katarina, located right next to the Great Synagogue in Tel-Aviv, is one of the new hotspots in town. Known for its Italian pizzas, focaccias and delicious pastries baked in a large stone oven brought over from Italy, Santa Katarina has cracked the code to create the perfectly textured basbousa. The traditional Middle Eastern sweet cake is made from cooked semolina or farina. Often soaked in simple syrup, Santa Katarina’s version is soaked in mastic. The resin obtained from the mastic tree, known as "Arabic gum" or "Yemen gum,” gives off a refreshing, slightly pine or cedar-like flavor to put this dessert over the top.

Brik @ Hakosem
With a constant line of customers, Hakosem (The Magician) is well known for its shawarma and falafel. Made of chickpeas imported from Spain and ground 15 times a day, ensuring freshness, the falafels are rich with cumin, coriander, ground sweet paprika, raw garlic, onion and parsley. What makes them special is the added sesame and nigella seeds. But locals know another secret. Hakosem's brik, a deep-fried Tunisian pastry, is filled with beef, mutton fat, garlic, mashed potato and soft-boiled egg. It is truly a masterpiece among dumplings. Vegetarians have their own version with a sabich filling of eggplant and potato.

Poke @ Koloa Fish Market
There's plenty of great poke in Kauai, but Koloa Fish Market is arguably the best. The family-owned place was started by a former Sheraton chef and he serves extremely fresh poke with a variety of twists. Try one with avocado or Korean poke (sesame oil and chili).