We turned to one of our favorite foodie blogs, That Food Cray!, for the lowdown on 10 amazing dishes from around the world.
Nicole from That Food Cray! walks us through 10 travel highlights, sharing examples of standout local cuisine from Paris to São Paulo. Since 2012, Nicole has been recording her travels and dishing on the best bites she encounters along the way, and today That Food Cray! remains one of our favorite food content destinations. Never afraid to eat outside the box, below you can find Asian favorites like sushi and kobe beef, as well as a taste of Europe and South America. For a heaping scoop of gratuitous #foodporn, check out the list in full curated and written by That Food Cray!
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Singapore – Jaan
2 Stamford Road, Swissotel The Stamford, Level 70, Equinox Complex
Singapore, often referred to as “Singabore,” has a reputation for being quite sterile, but not when it comes to food. We had one of the most epic meals on the 70th floor of the Swissôte at a French restaurant called Jaan. Chef Julien Royer’s signature 55‘ organic egg dishes got me feelin’ some type of way. The smoked egg is cooked for 55 minutes at 64 degrees, served with smoked potato, black truffle, macadamia nuts and a beurre noisette foam or hazelnut brown butter. This might sound a little crazy, but Jaan’s eggs were the reason I planned a trip to Singapore. The restaurant is recognized as one of Asia’s 50 Best Restaurants, and was ranked 17th in 2014.
Kobe, Japan – Misono
1-1-2 Shimoyamate-Dori, Chuo-Ku, Misono Building, Floors 7 & 8
I finally crossed off EATING KOBE BEEF IN KOBE, JAPAN off my bucket list! I am obsessed with steak and eating one of the world’s finest grades of #VERYRARE beef in its place of origin was an unreal experience. The A12 Kobe Beef Sirloin Steak was easily the most delicious, tender, flavorful blah blah blah pieces of meat I’ve ever had the good fortune of consuming. If you’re ever in the Kansai area of Japan, I highly suggest taking a detour and hitting up Kobe for some of that BEEF. Maaaaaaaan it’s like crack, #cantstopwontstop. I just wish we had ordered more.
Hong Kong – RyuGin
101/F, ICC, 1 Austin Road West, Kowloon
Sitting pretty on the 101st floor of Hong Kong’s tallest building ICC, Tenku Ryugin is a two Michelin Star Japanese restaurant that originally started in Tokyo. Ryugin focuses on creating a traditional kaiseki experience, meaning there is no a la carte menu. A set menu is chosen by the chef based on the seasonality of ingredients. Two dishes, in particular, blew my mind – an oyster and a candied apple. I’ve had my fair share of oysters, but RyuGin’s was on a whole ‘nother level. The Gillardeau oyster was gently poached leaving it slightly rare in the middle. It was then wrapped with a beautifully marbled slice of shabu-shabu cooked Wagyu beef, then finished with grated celeriac jelly. Seemingly challenging to eat at first, the oyster was thoughtfully cut into three pieces and assembled back together leaving no cuts. For dessert, we were presented with an apple candy. It was frozen at -196°C and filled with powdered apple ice cream that was then topped with a +99°C sweet hot apple jam. DEAD.
Paris, France – Miznon
22 Rue des Ecouffes, 75004
Located in the heart of the Marais in Paris, Miznon is an amazing pita-centric restaurant that focuses on marrying the flavors of Israeli and French cuisine. Conceptualized by Israeli celebrity Chef Eyal Shani, Miznon takes a savvy modern approach to Israeli food fusing Tel Aviv classics with a Parisian touch. Miznon offers contemporary gourmet kosher-style Tel Aviv dishes with a spin. Beef bourguignon, ratatouille with hummus, steak & eggs, banana chocolat and tarte tatin are just a few of the unreal pitas Miznon has to offer. The beef bourguignon was on point – mad flavorful, super tender and one of the best pitas I’ve ever had. The vegetables were also perfectly cooked adding a subtle sweetness to the pita.
Recife, Brazil – Restaurante Leite
Praça Joaquim Nabuco, 147 – Santo Antônio, 50010-480
One of the most memorable dishes we came across in Brazil is CARTOLA! It’s a northeastern Brazilian dessert usually only found in the state of Pernambuco made with caramelized bananas topped with CHEESE and finished with ground cinnamon and granulated sugar. Yes, cheese x bananas is a thing and it’s tasty AF. The combination of the bananas with the mild cheese is genius whereas the cinnamon and sugar on top gives the dessert a sweet, crunchy texture. We had Cartola at a few places, but Restaurante Leite’s was the best. Restaurante Leite is one of the oldest and most iconic restaurants in Recife, established in 1882.
Kyoto, Japan – Honke Owariya
322, Niomontsukinukecho, Nakagyo-ku Kyoto-shi
Honke Owariya is an OG soba joint that has been around since 1465! If you’re trying to run the numbers, that’s 550 years! Located down the street from the Imperial Palace, Honke Owariya is an incredible two story restaurant that resembles a traditional Japanese home doubling as a confectionary and noodle shop. Honke Owariya is kind of a big deal and has been serving the Emperor’s family for centuries. The menu consists of all soba everything served hot or cold along with a few udon and tempura dishes. The most impressive dish is the Hourai Soba, served with stacks on stacks on stacks of Soba along with eight toppings – mushroom, sliced egg, sesame wasabi, seaweed, leeks, deep fried shrimp, grated white radish and grated red pepper.
Hong Kong – Sushi Shikon
29 Jervois Street, The Mercer Hotel, Sheung Wan
Sushi Shikon is one of the very few authentic Japanese restaurants in Hong Kong that keep it 100, holding three Michelin stars. Sushi Shikon is part of the legendary Sushi Yoshitake family in Ginza, Tokyo, which also holds three Michelin stars, founded by Master Chef Masahiro Yoshitake. Shikon is run by executive chef Yoshiharu Kakinuma, a third-generation sushi chef who has worked for Chef Yoshitake in Tokyo for several years before opening up shop in Hong Kong. Chef Yoshiharu Kakinuma, or as he prefers to be called, Chef Kaki, was all about educating his guests and was incredibly helpful in answering questions and sharing insights He was sworn to secrecy for some of the restaurant’s signature dishes, including that unf*cking real abalone with abalone liver sauce. Chef Kaki does however reveal that the abalone is sourced from an abalone farmer that “detoxes” its abalone prior to delivery. He explains that the fisherman catches the abalone and places it in a tank with fresh kelp for a few days, which is the “detox” process. The abalone is then steamed with sake and served with a ridiculous abalone liver sauce. The abalone is super meaty yet tender, amazing on its own, but better with the liver sauce. The sauce was so good; I wanted to lick the dish. Good thing Chef Kaki gave us a ball of rice infused with vinegar to mop up that sauce.
Tokyo, Japan – Nagi Ramen
Sankei Building 1F, 1-9-6, Kabukicho, Shinjuku-ku
Nagi is my favorite ramen joint in Tokyo. This place is tiny, tucked between the street of Golden Gai. Known for Tsukemen, a dipping style ramen, Nagi’s broth is made using a dried sardine broth served with a perfectly cooked soft boiled egg with a gooey golden yolk, tender slices of pork char siu, sheets of dried seaweed, crunchy strands of bamboo and freshly chopped scallions. The broth was smooth and fairly viscous with a strong smoky umami flavor. Nagi’s noodles are the best – thick, fat and chewy with more surface area to grasp more of that velvety, creamy, flavorful broth.
Paris, France – La Pointe du Grouin
8 Rue de Belzunce, 75010
La Pointe du Grouin is a restaurant in Paris serving food from Brittany in the North West region of France. This spot is pretty random but serves affordable and authentic French food. The L’œuf de la Mort literally means “The Egg of Death” in French, and is to die for. It consists of a poached egg, truffles, and asparagus in an amazing cream sauce. This dish is crack and if I lived in Paris, I’d be eating it on the regular, which would definitely lead to my demise, hence the name of this dish.
São Paulo, Brazil – Bar do Mané
R. da Cantareira, 306 – Centro, São Paulo, 01024-000
The thing that won us over in São Paulo was a big fat Italian mortadella sandwich from Bar do Mané! This beast was packed with stacks on stacks of sliced mortadella that is fried on a griddle topped with a layer of melted cheese. We watch as fresh slices of mortadella were sliced, stacked, and then thrown onto a griddle creating a crispy browned crust sandwiched between a simple white roll. We chowed this down along with gigantic bacalhau pastéis stuffed with olives and salted cod while watching the FIFA World Cup.