Mingo
There are many Venezuelan traditional desserts made with tropical fruits, but the only one mainly made with tubers is Juan Sabroso. Traditional recipes call for yams, shredded coconut, sugar or papelón (unrefined sugar) and salt. At Mingo, a new restaurant in El Hatillo, Juan Sabroso becomes a soft puree shaped with a spoon onto the plate, then finished with diced juicy sweet pineapple and a surprising nice cinnamon touch.

El Café del Establo
Diced cachapas, small plantain dough balls and little arepas with different textures and flavors can be dipped in a unique Criollo fondue at El Café del Establo. They use three types of fresh cow milk cheese: guayanés, telita and llanero, mixing favorite flavors and textures. It´s nice and fun to have a Swiss experience with Venezuelan flavors. El Café del Establo is a cozy place inside a horse riding club at La Unión, a rural neighborhood.

D.O.C Bar Restaurant
Roti, an unleavened flatbread, was introduced to Venezuela from Trinidad. Some 35 years ago, there was a restaurant in Caracas called Rita´s Cozy Nook where expats used to meet, drink and eat. Jean Paul Coupal remembers spending lots of good times there and says their roti "were delicious.” Now you can taste the roti at DOC, Coupal’s restaurant. The roti are served with various fillings, but the one with cream sauce and flesh steamed lobsters from Los Roques is the best experience.

Chef Tony Seafood Restaurant
This dish is a must-order at dim sum or dinner at this upscale, stylish Chinese restaurant at Empire Centre Mall. The restaurant might be "truffle obsessed," but their signature truffle chicken is a staple with truffle flavor infused in every bite of chicken. For dessert, don't miss the hard-to-come across crispy and flaky baked special egg pastry, which rivals those found in Hong Kong.

L.A. Chicken
In a city notorious for its Asian food, especially Chinese, you'd be surprised to find the city's favorite fried chicken in the corner of a Richmond strip mall with a tight parking lot. It does not win by default or lack of competition, because it's really freaking good. The chicken, available in original or spicy, is fried upon order with a crunchy batter, juicy meat. The chicken is even better the next day after a night in the fridge.

Alvin Garden
This casual eatery in Burnaby is popular within the Chinese community. The Hunan hotspot is a 20-25 minute drive from downtown Vancouver, but easily accessible by public transit. The signature smoked tea leaf duck is worth the trip alone. They also have a smoked Hunan duck, which is good. And the cauliflower with Hunan chili and sliced pork belly (massive), and stir-fried lamb with cumin are other favorites. It helps if you can handle spicy. Sourness, chili heat and smokiness dominate Hunan cuisine’s flavor profile.

Tokyo Thyme
This is the "king" of sunomonos. It's a modern play on what is often a boring cucumber dish. This "sushi-like salad" is made with crab, prawn, smoked salmon, yamaimo, avocado and tomago wrapped in cucumber. It's unlike any sunomono in the city and refreshing in flavor and concept. The food is beautiful and delicious, ambiance unpretentious, and don't be surprised with the non-Japanese chef. He's a former apprentice at Tojo's (Vancouver's first fine dining Japanese restaurant).

Au Comptoir
Au Comptoir’s philosophy: The best burgers are made with the finest ingredients. This classic French brasserie makes one of the few medium-rare burgers available in the city and possibly the favorite. It has a light potato bun, little fixings (greens, onion jam and melted raclette cheese) and the focus is on the soft and juicy house-ground patty, which is lightly seared. This masterpiece is accompanied by thick, golden, hand-cut fries. You can add foie gras, but it doesn't need it.

Q'ero
This intimate restaurant serves some of the best Peruvian food in San Diego. As you step into the intimate dining room of Q'ero, the enticing aromas instantly transport you to the picanterias that line the quaint streets of Cusco. A must-try is the Ají de Gallina. Hand-torn chicken sits on a bed of roasted walnut and creamy golden Ají Amarillo sauce and paired with perfectly cooked Peruvian-style rice.

Wrench and Rodent
Hidden inside another restaurant (Bull Taco), Wrench and Rodent offers an unorthodox take on sushi. If you have the time, order omakase at the bar to let the chef's full creativity shine. If you only have time for a quick bite, make sure to get the Wings of the Sea. These lightly battered hamachi collars are shaped to resemble chicken wings.