Cathay

“Whenever we’re in Tokyo, my family and I visit his restaurant and let the chef create an omakase meal for us.” — Nobu Matsuhisa

“Another favourite of mine. The concept behind the interior at Drink Kong is ’70s futurism, sci-fi and Japanese culture all rolled into one.” — Lorenzo Antinori

“It’s a magnificent bakery. It’s run by two young women, not even 30, doing everything by themselves: the bread, the pastries, everything.” — Alain Ducasse

“This classic Saigon dish of pork cooked on the grill can’t be missed. They marinate it for a long time to give it a lot of flavour. Cooking it outside also ensures that the smoky aromas attract you as you walk by. The bone-in pork chop is two or three times the normal size, served with broken rice and fried egg. A good sign here – and generally for local restaurants – is that they’re not open all day. It means that they care about the product, as once they open 24/7, something has to give – and it’s usually the quality.” — Peter Cuong Franklin

“If you’re after the freshest sushi, it’s hard to beat Toyosu Market: now Tokyo’s main fish market after the closure of the famous Tsukiji. There are lots of options, but I likeIwasa Sushi, which has served the likes of Jeff Bezos and chef Tetsuya Wakuda. The omakase deluxe is excellent and served quickly – the speed at which chef works is remarkable. Naturally, everything is very fresh and high quality. I especially like his maki rolls, particularly toro maki, served at the end, as well as shiro ebi (baby white shrimp) nigiri in season and uni (sea urchin) gunkan.” — Daniel Calvert

“I love the concept, which is inspired by the glamorous Buenos Aires bar scene of the 1970s and ’80s.” — Shingo Gokan

“I love the overall feel of the bar. Last Word pairs an irresistible menu of cocktails with an emphasis on the ingredients. Everything is precise. The drinks are classics, but it’s still curious to see how they’re interpreted.” — Lorenzo Antinori

“This is one of my favourite bars in the whole world. It elevates hospitality to a whole new level by incorporating elements of theatre to create a vibe that encourages guests to come back. Maybe Sammy always has something bubbly, if not crazy, going on.” — Lorenzo Antinori

“Among the many excellent spots, Bar Leone is one that I really enjoy going to. The drinks here are classic yet unique and refined, and the food is exceptional.” — Shingo Gokan

“Whenever I visit Milan, this is my go-to.” — Lorenzo Antinori

“There are many great dishes on the menu at Spago, but the smoked salmon pizza with caviar is a must.” — Nobu Matsuhisa

“Marlowe is hidden in the El Born district on the former site of the much-loved bar Gimlet, which operated there for 40 years.” — Lorenzo Antinori

“My apprentice Anupas “Kong” Premanuwat runs Ku Bar, one of my most cherished drinking spots.” — Shingo Gokan

“My favourite crêperie is Le Bretagne in Kagurazaka. It’s so good that after opening his shop in Tokyo, French founder Bertrand Larcher then brought it back to Le Marais in Paris while expanding further into Japan. I try to go once a month for their crêpe with Basque ham, cheese, tomato and espelette pepper, but I also rate the beautiful Alsace special with onions, sausage, potatoes and mustard.” — Daniel Calvert

“This is the original location right in Ginza, but they also have outlets in Shinjuku, Roppongi and Osaka. Although it’s very traditional and sits on a tiny street that’s easy to miss, it’s well-known in the ramen world, so there’s always a line, especially as there are only eight seats.” — Daniel Calvert

“Flower Drum is an institution in Melbourne, and it’s probably my all-time favourite restaurant.” — Dan Hong

“The Chinatown area of Ho Chi Minh City is full of good Cantonese eateries, but my go-to is conveniently located in District 1 in Cho Cu wet market on Ton That Dạm Street. They have been in business since 1948 and are one of the last surviving Chinese restaurants in the centre of the city. The rice is served with chicken or beef and ginger in stone pots, but don’t miss the lap xuong, our Vietnamese version of lap cheong Chinese sausage. Their double-steamed baby black chicken with black seaweed and Chinese herbal medicine is amazing: flavourful with a dark, soothing and clean broth, like the best French chicken consommé.” — Peter Cuong Franklin

“This old-fashioned speakeasy is hidden behind a fridge door and opens only during ski season, usually for four or five months a year (starting on 1 December this year). The concept is a perfect fit for its location.” — Shingo Gokan

“I have many great memories at Bar Oscar and was lucky enough to serve as its first guest bartender years ago.” — Shingo Gokan

“Here’smy favourite bakeryin Tokyo. It’s tiny but popular, meaning there’s always a queue out of the door. You can smell the butter and pistachios being baked from the end of the street – which feels very Parisian. They do the best classic croissants, but you can’t go wrong with their fantastic pain au chocolat (generous on the Valrhona chocolate) or crusty, artisanal baguettes.” — Daniel Calvert

“I enjoy tasting different types of caviar – and sometimes asking for seconds.” — Nobu Matsuhisa

“I love going to Martiny’s in Gramercy Park.” — Shingo Gokan