Culinary Excellence Around the World

The Boathouse Wine & Grill, Phuket, Thailand

So legendary is the Thai and Western cuisine at the Boathouse that the inn where it resides offers popular holiday packages for visitors who wish to come and take lessons from French-trained Master Chef Tummanoon.

The Boathouse Wine & Grill, Phuket, Thailand

So legendary is the Thai and Western cuisine at the Boathouse that the inn where it resides offers popular holiday packages for visitors who wish to come and take lessons from French-trained Master Chef Tummanoon. No kidding. It’s beachfront terrace and stylish but simple interior provides amazing dinners directly on Kata Beach and sunset views. If you’re in the mood for the works, the Phuket lobster is one of the most expensive dishes on the menu, but worth every baht (Thai currency). The mix of French, Thai and Western cuisine creates something at once unique and memorable, with over 700 wine labels to choose from as well.

Quay, Sydney, Australia

You might not think Sydney represents a gourmet paradise, but that thought drifts off with the tide when you get a table at the Quay. With possibly the loveliest view in town – the Sydney Harbor Bridge to the right and famed Opera House to the left – the food is worthy of the special setting. Executive Chef Peter Gilmore’s food philosophy is based in the exploration of the texture of food as well as the harmony of flavor, making this a special dining occasion. Quay has been awarded three chef’s hats by the Sydney Morning Herald Good Food Guide five years running, one of only 2 restaurants in Sydney to do so, and also Restaurant of the Year in 2003 and 2005.

Le Grand Véfour, Paris, France

Is it possible to leave out Paris in a Top 10 list of anything dealing with food? Mais non! Landlocked or not, step inside and you’ll appreciate a beautiful decor and a history-infused citadel of classic French cuisine. Those gracing the arcades of the Le Grand Véfour over the centuries include Louis XV and Victor Hugo. For the past decade, however, Chef Guy Martin has based his courses and entrees on recipes from the French Alps, bringing originality to French classics such as Roulade de Saumon et de Saint-Nectaire au Coulis de Fenouil, and Langoustines Pimentées à la Nougatine d’ail doux. Can’t pronounce them? Who cares – c’est magnifique.

Chef Mavro, O’ahu, Hawaii

Not surprising, a restaurant in Hawaii makes our list. Chef George Mavrothalassitis, who took two hotel restaurants to the top of the ranks before founding this James Beard Award-winning dinner house, takes care to draw out the truest and most concentrated flavors, to track down the freshest fish and create one-of-a-kind wine pairings that might strike others as mad. Portions of the menu change to keep you coming back for new surprises, but favorites remain. Etched-glass windows screen the bustling street scene, keeping you mellow and serene with the starched white tablecloths, fresh flowers, wood floors and contemporary island art.

C, Vancouver, Canada

Their name doesn’t waste ink on letterheads, but you won’t go wanting for quantity or quality at C. Here you find Executive Chef Robert Clark’s playground, and his talents are unmistakable when sampling various preparations of seafood and hand-picked produce from specialty food producers across the province. Decor is simple yet with dramatic touches such as floor-to-ceiling windows that extend two stories. Watch sea kayakers and ferries in False Creek while enjoying truly world-class salads, entrees and desserts in one of the most charming cities in the world.

NOBU, Hong Kong, China

While you might well expect a Chinese treatment of seafood from the NOBU in the Hotel InterContinental Hong Kong, instead it’s a Japanese theme that steals the show. Chef Nobu Matsuhisa’s namesake establishment serves up signature dishes such as Yellowtail Sashimi with Jalapeno, Black Cod Saikyo Yaki, Toro Tartar with Caviar, Sashimi Salad with Matsuhisa Dressing, and Rock Shrimp Tempura in a creamy, spicy sauce. Get a table that overlooks Hong Kong’s always-busy Victoria Harbour while inside admire features that include an undulating sea urchin ceiling, bamboo-embedded terrazzo walls and the bar’s cascade of black river stones that frame a glistening imagery of cherry blossoms.

VOX Restaurant, Reykjavik, Iceland

Chef Sigurður Gíslason’s menu selection changes due to availability of seasonal products and ingredients – nothing goes into the freezer – and you can depend upon gourmet cooking no matter how busy things get. VOX Restaurant, located in the Nordica Hotel, specializes in recreating comforting Icelandic flavors. For example, a foie gras covered in celery foam ends up seriously reminiscent of traditional Icelandic lamb-and-vegetable soup. Fried tempura vegetables and a soy-based sauce provide a gentle counterpoint to a salmon fillet, and Arctic char is surrounded by mild foam that makes the fish look like a life raft adrift on Icelandic seas.

Do Forni, Venice, Italy

Seafood and fish from the Adriatic Sea inspire the ancient traditions of Italian and Venetian cuisine. The Do Forni recipes feature seasonal vegetables and soft sauces, giving each entree a special interpretation. You can choose one of two rooms: rustic and elegant furniture reminiscent of an ancient Venetian tavern or the “Orient Express” with a theme of the famous train connecting Venice to Istanbul and Paris. Eligio Paties manages a wine cellar offering guests the most sought-after Italian wines along with superb French wines and champagne.

Mul Yam, Tel Aviv, Israel

Mul Yam means “Across the Sea” in Hebrew. The seafood fare is amazing, with seafood jetted in from all over the world and served in a comfortable, informal setting. The menu includes live lobsters from Canada, oysters from Bretagne, fresh fish from New Zealand, wild berries from Provence and mushrooms from Tuscany, to name a few. The wine list doesn’t go for wont either, featuring a huge selection that totally completes the whole culinary experience.

Ganh Hao, Vung Tau, Vietnam

Serving seafood delights from a cool ocean-side promontory, Ganh Hao’s choices run simple to extravagant – and always expertly prepared. The menu includes lobster with butter or tamarind, fried soft shell crabs, jumbo shrimp dishes, crabs steamed with beer, oysters and squid. If you savor whole fish dishes, you’ll really indulge with goby, snake-head fish and sea bass. A great favorite: the Ganh Hao Fish Salad that features whitefish lightly sautéed in butter with onions and peanut, served on lettuce and eaten by wrapping it in a rice paper roll with coriander and basil leaves.