Bo KimchiRaon·Soogil LimNew YorkMosaic of seafood and vegetables suspended within a translucent gelatin,...|
Uni KimbapRaon·Soogil LimNew YorkKimbap that tasted like an incredibly sophisticated egg and cheese kimbap,...|
Unicorn-drinkCostes BeachBudakalászA special drink created by the bartender and colleagues, described as magic.|
Imperial Caviar DishRobuchon au Dôme·Joël RobuchonMacauAn iconic appetizer featuring Imperial caviar, lobster jelly, cauliflower...|
Oops! Mi è caduta la crostatina al limoneFrancescana at Maria Luigia (Modena, Italy)·massimo botturaModenaPlayful and tangy lemon tart|
Oops! I Dropped the Lemon TartFrancescana at Maria Luigia (Modena, Italy)·massimo botturaModenaPlayful and tangy|
old hen consomméTROIS VISAGES·Ryohei KuninagaConsommé made from old hen, highlighting umami from potentially discarded parts.|
Off-menu dessertDa Lorenzo – Al Giardino Segreto·paulo airaudoVeneziaA special, off-menu dessert created specifically for a celebration.|
Special, off-menu dessertDa Lorenzo – Al Giardino Segreto·paulo airaudoVeneziaA special, off-menu dessert created specifically for a celebration.|
chicken with garlic sauceDakaDaka·Mitz VoraLondonSimply outstanding, one of the best dishes reviewer has had in a long time.|
Milk breadRestaurant 1890·Gordon RamsayLondonFreshly baked and wonderfully soft with a rich buttery aroma, accompanied by...|
Mini spice bag chicken rollsLe B NYC·Angie MarManhattanA combination of the Irish chicken roll and spice bag in a slider.|
Shepherd’s PieLe B NYC·Angie MarManhattanComforting, flavorful, and beautifully prepared, with exactly the kind of...|
Pumpkin Puree Caramelized Duck BreastMaree·Marcus JernmarkThe skin was crispy and fragrant, and the meat was incredibly tender.|
Mousse of yuzu, apricot with apricot sorbetRestaurant les Flots·Grégory CoutanceauDessert featuring yuzu and apricot mousse with apricot sorbet|