restaurants

Best and worst restaurants from all over the world, featuring some of our favorite or worst dishes and desserts.

Solace in a New York Deli
In all the health and love I'm lucky enough to experience, I'm not often pulled back through my haze of memories to those gray streets of Brooklyn. But when they hit, boy, do they sting.
By Kera Hollow5 days ago in Feast
Restoran Hup Kee: Sixty Years of Heritage, Served Third-Generation Fresh
Beneath the shade of a large tree along Jalan Sultan Azlan Shah, with nothing more than a simple banner to mark its presence, sits Restoran Hup Kee, an institution that has quietly served Kuala Lumpur for 60 years . Stepping past the bright red outdoor chairs and through the sliding glass doors feels like stepping back in time: walls lined with festive posters, an unpretentious layout, and the warm, inviting hum of a neighbourhood favourite. Today, the third generation of the founding family runs the kitchen, preserving grandparents’ recipes while tending to them with fresh care. Every dish here tells a story of Fujian influences, evolving tastes, and a determination to keep old-school cooking alive.
By Mark Lim 7 days ago in Feast
Madam Tim Chicken Rice: A Quiet Gem in Bangsar’s Lucky Garden
In a food landscape that chases the shiny, the new, and the endlessly photographed, it takes something truly special to remind us that the most satisfying meals are often the ones that do not shout for attention. Madam Tim Chicken Rice, located in Gerai 2 of the Pusat Penjaja Taman Lucky along Lorong Ara Kiri 3, Bangsar, is exactly that kind of place. Open only a few months ago, run single-handedly by Madam Tim herself, and marked by signage that looks like so many others these days, it serves a classic Malaysian staple with such care, balance, and quiet excellence that once you find it, you will wonder how you ever managed without it.
By Mark Lim 7 days ago in Feast
The Hungry Shark
It was only a 2-star Michelin grade restaurant. Only ? Truth be told, any star from this tire company was a big deal, for its awarded and coveted polygon represented a much-coveted grade assigned to restaurants; and two stars meant excellent cooking that was, as they say, “worth a detour.” Presumably on Michelin tires.
By Gerard DiLeo8 days ago in Feast
Five Fresh Highlights: New Cafés and Restaurants Across KL, PJ, and Subang
The Klang Valley’s dining scene never stands still, and this month brings another wave of imaginative new openings from a vinyl‑focused listening bar where silence is part of the experience, to a seafood spinoff built around colossal crabs, and a pho kitchen where broth simmers overnight. Whether you are seeking a quiet evening, bold flavours, or a meal worth travelling for, these five spots stand out as the most exciting additions right now.
By Mark Lim 10 days ago in Feast
Chez Wong: Lima’s Legendary Temple of Ceviche and Fire
Lima, Peru, stands among the world’s greatest food capitals, and within that vibrant scene, one name shines brighter than nearly any other: Chez Wong , the home, kitchen, and restaurant of Chef Javier Wong. It is not a grand establishment with elaborate decor or a printed menu. It is a place of focus, discipline, and uncompromising excellence where reservations book weeks or months in advance, where the chef alone decides what will be served, and where every dish emerges from hands that have perfected their craft over a lifetime.
By Mark Lim 11 days ago in Feast
Roundtable Putrajaya: Glasshouse Charm, Green Views, and a Few Practical Considerations
Nestled within Taman Putra Perdana, right beside the Pulse Grande Hotel in Putrajaya, Roundtable is a bright, airy park‑pavilion café that stands out even in the capital’s most scenic district. With floor‑to‑ceiling glass walls wrapping the building, every table opens onto lush greenery, and on clear days, glimpses of Putra Mosque and Putrajaya Lake in the distance. It is easily one of the most visually impressive new spots in the region, but is it worth the drive from Kuala Lumpur and beyond? Here is a balanced look at the experience, from the setting to the service and everything in between.
By Mark Lim 11 days ago in Feast
Kedai Kopi Chung Wah: Melaka’s Legendary Hainanese Chicken Rice Balls
Melaka has welcomed visitors from across Asia and beyond since the 15th century, its shores along the Strait of Malacca a meeting place of ships, cultures, and flavours. Among the many gifts brought by Chinese traders and settlers is Hainanese chicken rice, and in the heart of this historic city, Kedai Kopi Chung Wah has elevated the dish into something entirely its own. Here, the rice is not served loose; it is shaped into firm, fragrant balls, rolling onto every plate, a tradition born of practicality and perfected over generations.
By Mark Lim 11 days ago in Feast
Blue Plate Special. Content Warning.
The neon sign outside the diner window was a buzzing, broken arrow that couldn’t decide whether to stay red or die completely. It was 3:00 AM on a slick, freezing October Tuesday, and the rain was hitting the asphalt outside with a steady, metallic hiss. This place didn't have a hostess, a dress code, or a line out the door. It sat right at the intersection where the highway gave up and turned into dirt, surrounded by thousands of acres of empty wood and black sky.
By Syl De'Vil15 days ago in Feast
Rare, Medium or Well Done: How to Order a Steak You’ll Actually Enjoy. AI-Generated.
Ordering a steak should be one of the simpler things you do at a restaurant, yet it trips up more people than almost anything else on the menu. Part of the problem is that the words we use for doneness are vague, and part of it is that the same word can mean slightly different things to different kitchens. Ask for medium in two places and you can get two noticeably different plates. Learning what the terms actually describe, and how they interact with the cut in front of you, is the difference between a steak you merely tolerate and one you genuinely enjoy.
By Paul Sera15 days ago in Feast
Iceland’s Smelly Shark Tradition: Would You Dare?
Hákarl: The Icelandic Shark Dish That Takes Months to Make Why Icelanders bury a poisonous shark, dry it for months, and then serve it with a shot of schnapps
By zenGaze15 days ago in Feast
Coffee And Cake At Martha And Mary's
Introduction Today (10/10/26), I went for a catch-up at Vincenzo's (you can check it out here), but I was half an hour early, so I wandered down Chillingham Road looking for a coffee.
By Mike Singleton 💜 Mikeydred 19 days ago in Feast