Come Fly With Us: Best Cuisines From Across the Globe

This month, we’re taking you on a global gastronomic journey, visiting the cuisines we sometimes overlook.

The Mews

Hong Kongers might think they’re quite familiar with Thai cuisine, but not so much the way chef Nongnuch “Nuch” Sae-eiw presents it. Dedicated to offering authentic and traditional Thai flavours but determined to elevate these dishes with modern cooking techniques and fine-dining presentation, her menu at The Mews in The Londoner Macao includes suNFLower chicken tom kha, grilled Snake River Farms US Wagyu beef with red-curry sauce and chakram leaves, and charcoal-grilled Iberian pork skewer with Ma-Kwaen pepper glaze and eggplant relish.

Mono

The first Latin American restaurant in Asia to be awarded a Michelin star, Mono has retained that accolade for three consecutive years, so you know you’re getting the best of what chef-owner Ricardo Chaneton’s Venezuelan roots have to offer. His latest seasonal menu features a Carabinero iNFLadita with Nomad caviar, a Hamachi ceviche with Colombian cubio, erizo with corn, Guatemalan coffee, cachaça and lime, his signature Danish langoustine, red mullet with Venezeulan fosforera and Aveyron lamb saddle with strawberry anticucho, mint chimichurri and Peruvian oca.

Leela

Helmed by Manav Tuli, who previously earned Rosewood’s Chaat its Michelin star, Leela is the chef-owner’s latest project to showcase modern Indian cuisine and its diverse regional heritage and differences. Highlights of the menu include Goan peri-peri prawns, black-pepper chicken tikka, Badami French guinea fowl, tandoori beef chop, monkfish Musallam, smoked butter chicken, pork pandi curry and a stunning bone-marrow biryani.

Bedu

Tucked away in Gough Street, Bedu is a Middle Eastern restaurant offering Persian, Turkish and Jordinian flavours, all envisaged through head chef and 12-year culinary veteran Ali Ahmadpour’s culinary lens. As spring is fast approaching, the 42-seat room is now offering a new weekend brunch menu that includes chickpea hummus and homemade flatbread, spinach labneh, baked eggplant, chicken lari, grilled whole seabass, roasted lamb shank and a baghlava mille-feuille.

Dara

With the team hailing from Pampanga, said by some to be the Philippines’ culinary heartland, it’s no wonder Dara’s menu is as authentic and vibrant as it gets. The restaurant captures the country’s traditional flavours but transforms the dishes with contemporary flair, breathing new life into classics such as palabok – a noodle dish served with smoked fish and shrimp sauce – or the sizzling sisig – an umami-packed hotplate of diced charcoal-grilled pig cheek, liver and onions. Complementing the wonderful food is a cocktail bar putting Filipino spins on classic drinks.