A Taste of Par­adise

Chef Luke Man­gan picks five of his favourite dishes from restau­rants around the globe.

Virgin Australia Voyeur - - FOOD -

OMAKASE SET

With a re­cent move to Tokyo’s new fish mar­ket, Daiwa Sushi is still one of the Ja­pa­nese cap­i­tal’s most pop­u­lar restau­rants. Wait times can be up to three hours on any given day, but once you are in, take a seat at the counter and be pre­pared for a whirl­wind culi­nary ex­pe­ri­ence. Un­less you are con­fi­dent enough to or­der in Ja­pa­nese, pick the omakase (chef-cho­sen) set with seven ni­giri, a miso soup and maki, and ex­pe­ri­ence per­haps the fresh­est sushi in town — great with a lo­cal beer. +81 3 6633 0220. bal­anced gravy of co­conut milk, chilli, dried shrimp and herbs with noo­dles. This laksa house should be ev­ery­one’s in­tro­duc­tion to the now world-fa­mous lo­cal dish. www.328ka­tonglaksa.com. SALT-BAKED FISH SERVED TA­BLE­SIDE Ac­ces­si­ble by boat, with views over Italy’s Amalfi Coast, Conca del Sogno should be top of any restau­rant bucket list. Once you are en­joy­ing an Aperol spritz on the ter­race, you’ll not want to leave. When it’s time to or­der lunch, you re­ally can’t go past the sig­na­ture whole-baked fish, served by a waiter who will chisel away the salt crust, re­veal­ing the most ten­der, per­fectly sea­soned fish. Af­ter lunch, check into one of its five white-and-turquoise rooms, of­fer­ing ter­races and sea views. www.con­cadel­sogno.it. in a choco­late glaze and fin­ished with divine shaved co­conut ice­cream. www.ben­ne­long.com.au.

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