Food

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

Virgin Australia Voyeur - - DECEMBER -

Chef Luke Man­gan se­lects his favourite dishes from eater­ies across the globe.

DAIWA SUSHI, TOKYO

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.

328 KATONG LAKSA, SIN­GA­PORE

LAKSA

Laksa can be found on just about ev­ery street cor­ner in Sin­ga­pore, but there is a rea­son why 328 Katong Laksa is con­sis­tently rated one of the best laksa houses in the city-state. Its suc­cess is based on a recipe passed down through gen­er­a­tions with an ex­cel­lently 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.

CONCA DEL SOGNO, AMALFI COAST

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.

BEN­NE­LONG, SYD­NEY

LAMINGTON

You’d be stretched to find a more iconic Aus­tralian din­ing style than at Peter Gil­more’s Ben­ne­long in Syd­ney. Nes­tled un­der the Opera House, the restau­rant gives you the chance to take in views of the Har­bour Bridge while en­joy­ing an in­cred­i­ble take on one of the na­tion’s most loved desserts — the lamington. Make no mis­take, this is no or­di­nary lamington. This is Gil­more’s cherry jam lamington with sponge cake, soft cho­co­late ganache, cherry jam, whipped coconut cream and sour cherry ice-cream. It all comes cov­ered in a cho­co­late glaze and fin­ished with di­vine shaved coconut ice­cream. www.ben­ne­long.com.au.

BALT­HAZAR, NEW YORK

STEAK FRITES

A trip to New York would not be com­plete with­out head­ing to Balt­hazar, of­ten re­garded as one of the more pop­u­lar restau­rants in a city that’s spoilt for choice. En­sure you book and, when you do, sit back and en­joy a unique din­ing ex­pe­ri­ence, with the classic steak frites with bear­naise sauce a stand­out dish. A menu sta­ple, the steak is al­ways cooked to per­fec­tion, the sauce a classic and fries piled high. Pair it with red wine and you’ll be en­joy­ing a classic bistro favourite done in style. www.balt­haz­arny.com.

CLOCK­WISE FROM THIS IM­AGE Syd­ney’s Ben­ne­long; one of their fa­mous lam­ing­tons;visit Sin­ga­pore for the per­fect laksa.

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