Ma Zheng Xing Restaurant
Ma Zheng Xing Restaurant in Chongqing is widely regarded as the first hotpot restaurant in China. A beloved destination for both locals and tourists, it offers a quintessential taste of classic Chongqing hotpot. The restaurant is renowned for its signature dish—hotpot—where a bubbling pot of broth is placed at the center of the table, and diners cook various fresh ingredients right in the pot. Chongqing hotpot is especially famous for its bold, spicy, and numbing flavors, typically infused with generous amounts of Sichuan peppercorns and dried chili peppers. For anyone looking to experience the authentic hotpot culture of Chongqing, Ma Zheng Xing is a must-visit.

Tick Tock Diner
The Tick Tock Diner in Clifton, New Jersey, has been a beloved 24/7 institution since it first opened its doors in 1948. It rose to prominence in the 1970s thanks to its iconic disco fries—a crave-worthy late-night staple deeply intertwined with the era’s vibrant club scene. These indulgent fries are piled high, golden and crispy, smothered in gooey mozzarella, and drenched in rich, velvety brown turkey gravy. Originally a midnight favorite, disco fries soon earned their place on daytime and even breakfast menus throughout the ’80s and ’90s. The original version remains a gloriously over-the-top comfort food classic—messy in all the best ways.

Sei Kee Cafe
Located in a small square at the entrance of Taipa Village, Sei Kee Cafe is a popular spot known for its homemade milk tea and claypot brewed coffee, which they've been preparing using the original recipe since 1965. This simple and affordable local eatery serves snacks from early morning until late afternoon. Aside from the drinks, Sei Kee Cafe's signature dishes include their 'cubes' of bread, grilled over charcoal to impart a smoky flavor, served with condensed milk, peanut butter, and a sprinkle of crunchy biscuit bits.

Sing Lei Cha Chaan Teng
Just a block from Largo do Senado, the charming Sing Lei is renowned as one of the top spots for Cha Chaan Teng in Central Macau, especially for its famous Deep-Fried Pork Chop Buns, Cantonese French toast - served with a slab of butter and condensed milk, milk tea, and yuan yang (half coffee, half tea). This beloved neighborhood hangout is also perfect for people-watching at any time of day. Open daily from 07:30 for breakfast until 22:00 for late dinners, it’s the ideal place to soak in the local atmosphere.

César
Renowned chef César Ramirez, best known for leading the iconic Chef’s Table at Brooklyn Fare, has launched his first solo venture on a quiet stretch of Hudson Street in SoHo. Recently added to The MICHELIN Guide New York, César offers a meticulously crafted 12-course tasting menu priced at $365. The experience stays true to Ramirez’s signature style—an intimate service approach and a seasonal, seafood-driven menu that earned him 3 MICHELIN Stars for over a decade. Celebrated for creations like his black truffle-accented Hokkaido uni brioche toast—an iconic dish that has inspired countless imitations worldwide—and, more recently, his ethereal frozen soufflé in flavors like matcha and summer corn, Chef César Ramirez continues to solidify his legacy in New York’s fine dining scene with César.

Ventorrillo El Chato
I totally respect Shawn’s commitment to facts over fiction. For that reason, I will not even mention the ridiculous story that Tapas might have been invented by Fernando the VII in 1780 with his fantastically named pal “Brother Manzanilla” at the legendary Ventorillo del Chato near Cadiz. Nope. Not a word about it.

Muromachi Sunaba Akasaka
A Tokyo spot for old people, foodie historians and movie buffs: This is Muromachi Sunaba Akasaka where the 1985 Ramen film Tampopo was filmed (100% on Rotten Tomatoes) - I had the honor of sitting in the very seat where the old man defied warnings and ate mochi - the infamous gluten choking substance - and was saved by having the elastic knob vacuumed out of his throat. It is an allegory about food and life being worth the associated risks - it was your grandparent's favorite foreign film. The mix of ancient and modern in this photo is priceless.

Restaurante Samm
Some food experts claim this is better than the paella in Valencia. The Arroz Senoret is paella consisting of deshelled seafood making it easy to eat by the spoonfuls. The unusual characteristic is to caramelize (burn?) the rice on the bottom of the pan and then scrape it with the soft, moist rice on top. The rice's technique, consistency, and intense flavor from the seafood broth are so pronounced that it doesn't even need aioli.

Hashigo Ginza Hon-ten
Tantanmen (Dan Dan) ramen and gyozas until 5am! Noodles are thin, soft and soak up in shoyu broth. Toppings feature steamed chicken, braised or fried pork while condiments include pickled mustard, sesame paste and chili oil.

E-Chan Shokudou
This is the premiere Tonkotsu ramen you can get from 6:30 am. Made with a creamy pork bone broth with tender slices of pork belly, marinated soft-boiled egg, and fresh green onions.