SAVOUR THE EXTRAORDINARY

Beauty and flavour meet at Michelin‑starred Il Lago, where poached rhubarb, lemony blancmange, Granny Smith apple and herb sorbet create a delicate finish to a truly exceptional dining experience.

At three-Michelin-starred Caprice, salty bursts of fresh caviar give this beautifully balanced dish a subtle flavour profile that allows the natural sweetness of prized Alaskan King Crab to shine.

At Bandista, a hidden 1920s‑inspired speakeasy in Houston, Almost Famous is bright, tart and infamous, crafted with mezcal, roasted pineapple, epazote‑infused Dolin Genepy, Scarlet Aperitivo and Paparazzi.

Tender Chinese toon sprouts entwine with creamy broad beans, velvety soft‑boiled egg, and the sweet umami of sea urchin in a celebrated creation by multi‑award‑winning Executive Chef Wang Yong—capturing the quiet harmony at the heart of Jin Sha’s Michelin‑starred approach.

Walnut purée, creamed kale and black trumpet mushrooms accompany Kagoshima Wagyu on the seasonal seven-course tasting menu at Auro, Calistoga's only Michelin-starred restaurant, served with Napa Valley views.

Named on Asia’s 50 Best Bars List four years in a row, BKK Social Club celebrates the Carretera, a mezcal Negroni inspired by a journey through Mexico, with mezcal, pineapple, Campari‑coffee vermouth and olive saline.

Executive Chef Christian Le Squer of the 3‑Michelin‑starred Le Cinq honours his mother’s signature Wednesday dish, elevating it to new heights with aromatic truffles and a gold leaf timbale.

Savour the rich flavours of Ningbo cuisine at one‑Michelin‑starred Song, where this hand‑made glutinous dumpling with toasted black sesame reflects the artistry of dining in the heart of Hangzhou.

Tower Bridge welcomes its new signature restaurant, Cooper’s Cut—home to the standout Hereford T‑bone, premium cuts and a curated wine list, served in a contemporary space with polished, story‑driven service.

A vibrant preparation featuring radish, jicama, Florida citrus, and kombu dashi—introducing one of the first signatures from the newly debuted Merchant Room by two-time James Beard Award winner Chef Gavin Kaysen.