Food

Point at the morning’s catch and watch it become ceviche mixto, with a glass of leche de tigre on the side. Choose the seafood by weight and have it made to order. Very fresh, very generous — best shared by two or more.指着当天的渔获，看它变成一盘综合酸橘汁腌鱼，再来一杯虎奶。 海鲜按重量自己挑，现点现做。非常新鲜，份量很足——两个人以上分着吃最好。

Start with: Market-fresh ceviche推荐：市场现做的酸橘汁腌鱼

Italian gelato with a Peruvian accent — lúcuma, maracumango, and a very good pistachio. Recommended by the food-tour guide for its rotating flavours made with local fruit.带秘鲁口音的意式冰淇淋：鲁库玛、百香果芒果，还有一款很棒的开心果。 美食导览的向导推荐的，口味常换，都用本地水果做。

Start with: Local-fruit gelato推荐：本地水果冰淇淋

Every cup comes from a woman farmer; pair it with a purple-corn alfajor or avocado toast. A women-owned Peruvian café where each cup begins with a woman coffee farmer; I still think about the clean filter coffee and its bright blue mug.每一杯都来自女性咖啡农；配一块紫玉米夹心饼或牛油果吐司。 一家由女性经营的秘鲁咖啡馆，每一杯都来自女性咖啡农；干净的手冲和那只亮蓝色的杯子，让人一直记得。

An Andean table: alpaca tenderloin, causa cevichada and a parade of native potatoes. Farm to table, with ingredients from the Sacred Valley; I loved their coffee and potato experience.一桌安第斯风味：羊驼里脊、酸橘汁土豆塔和一整排原生土豆。 从农场到餐桌，食材来自圣谷；很爱他们的咖啡与土豆体验。

The bite everyone orders is the solomillo — seared sirloin on bread with a blistered pepper.人人都点的那一口：煎牛里脊放在面包上，旁边一颗烤青椒。

Two sisters, a queue down Rue Condorcet, and a babka that sells out before the baguettes do. The best bakery in the world!!!两姐妹的小面包店，队伍排到街角；巧克力巴布卡总比长棍先卖完。 世界上最好的面包店！！！

A tiny bistro run by a Lebanese-Japanese couple, famous for its cookies and a menu that changes every day. The best meal I’ve ever had in Paris!!!一对黎巴嫩与日本夫妇开的小小酒馆，曲奇出名，菜单每天都换。 我在巴黎吃过最好的一顿饭！！！

Passadores carve picanha tableside, beside a seafood buffet and a long, generous wine list. Absolutely the best grilled beef, seafood buffet, desserts and red wine in the world.烤肉师傅在桌边切下牛臀盖肉，旁边是海鲜自助和长长的酒单。 全世界最好的烤牛肉、海鲜自助、甜点和红酒，没有之一。

Chiclayo comes to Miraflores: arroz con pato, cebiche caliente and slow-roasted kid goat. Delicate fish, beautifully put together, with a portion substantial enough to linger over.奇克拉约搬到了米拉弗洛雷斯：鸭肉饭、热酸橘汁腌鱼和慢烤小羊。 鱼做得细腻，摆盘漂亮，份量也足，可以慢慢吃。

Start with: Fish dish推荐：鱼料理

A bar for the patient: single-origin Peruvian beans, poured over slowly, gram by gram. A clean, carefully made pour-over worth pausing for.给有耐心的人的吧台：秘鲁单一产区豆，一克一克慢慢手冲。 一杯干净、用心的手冲，值得停下来喝。

Start with: Pour-over coffee推荐：手冲咖啡

Steak by the kilo, aged for weeks and finished on a little grill at your table. The T-bone.按公斤卖的牛排，熟成几周，在你桌上的小烤炉里收尾。 T 骨牛排。

Old-town Basque cooking at its most classic: baked spider crab, hake, and cod in pil-pil. Traditional Basque cooking.老城里最经典的巴斯克菜：烤蜘蛛蟹、无须鳕和蒜油鳕鱼。 传统的巴斯克菜。

Chef Felipe Schaedler brings the Amazon south: pirarucu, tambaqui ribs and tucupi broth. The best Amazonian fish.Felipe Schaedler 主厨把亚马逊带到圣保罗：巨骨舌鱼、大盖巨脂鲤肋排和木薯汁汤。 最好吃的亚马逊河鱼。

Chinese technique, French produce: a short, precise menu near the Seine that Michelin quietly loves.中式手法、法国食材：塞纳河边一份简短精准的菜单，米其林指南也收录了它。

An intimate counter where the nigiri arrives one piece at a time — uni, otoro, a torched scallop.亲密的吧台，握寿司一贯一贯地来：海胆、大腹、炙烤扇贝。

Pick your fish from the ice at the counter and have it cooked to order — a fish market you eat in.在冰台上挑好鱼，再按你喜欢的做法现做——一个能坐下来吃的鱼市。

High on Cerro Concepción with the bay below: crab ravioli and Chilean sea bass by the window.康塞普西翁山上俯瞰海湾：窗边一盘螃蟹饺，一块智利鲈鱼。

Since 1932 at the Madeleine: truffle risotto, truffle pasta and eggs shaved under black truffle. The best truffle restaurant.1932 年开在玛德莲广场：松露烩饭、松露意面，和刨满黑松露的鸡蛋。 最好的松露餐厅。

At the end of the world, king crab (centolla) served every way, with the Beagle Channel outside.在世界尽头，帝王蟹做成各种吃法，窗外就是比格尔海峡。

A buzzing Seminyak dining room known for squid-ink rice and plates made for sharing.水明漾热闹的餐厅，墨鱼汁饭最出名，菜都适合分着吃。

Patagonian lamb roasted over the fire and black hake, with a Malbec from the cellar.火上慢烤的巴塔哥尼亚羊肉和黑无须鳕，配一瓶酒窖里的马尔贝克。

Barranco’s bakery queue forms for the flan cruffin and the guava-and-cheese croissant. A good fruit bowl and a dense hot chocolate with the feeling of a European Christmas market.巴兰科的面包店，人们排队只为焦糖布丁可颂和番石榴芝士可颂。 水果碗很好，热巧克力浓郁，有欧洲圣诞集市的感觉。

Start with: Fruit bowl · hot chocolate推荐：水果碗 · 热巧克力

A Santander scoop shop where cheesecake, pistachio and Kinder-Oreo lead the case. Blueberry gelato.桑坦德的手工冰淇淋店，柜台里打头阵的是芝士蛋糕、开心果，还有健达和奥利奥口味。 蓝莓冰淇淋。

Wild mushrooms in butter with a raw yolk to break over them — and the spider-crab tartlet.黄油煎野生蘑菇，敲上一颗生蛋黄；还有蜘蛛蟹挞。

A Bombay café by the docks: black daal cooked for a day, and the bacon naan roll at breakfast. Da best Indian food.码头边的孟买咖啡馆：炖足一天的黑扁豆，早餐来一个培根馕卷。 最好吃的印度菜。

Upstairs, the wood oven: Segovian suckling pig and Galician octopus; downstairs, croquetas at the counter.楼上是柴火烤炉：塞哥维亚烤乳猪和加利西亚章鱼；楼下吧台吃炸丸子。

Sicily in Fitzrovia — the namesake pasta alla Norma, a saffron arancino, and cannoli to share.菲茨罗维亚里的西西里：同名的诺尔玛茄子面、藏红花炸饭团，再分一份奶油卷。

Joseph Viola’s bouchon, home of the world-champion pâté en croûte and a classic quenelle.Joseph Viola 的里昂小酒馆，世界冠军酥皮肉派和经典鱼丸都在这里。

Ubud’s wholesome warung: nasi campur, gado-gado and fresh juices at gentle prices.乌布的健康小馆：什锦饭、加多加多沙拉和新鲜果汁，价格温柔。

Wagyu sizzling on the table grill, with a round of nigiri to finish.和牛在桌边烤炉上滋滋作响，最后再来一轮握寿司。

Sweet scallop, glazed eel and amaebi so fresh they still taste of the sea. The best seafood sushi place everrrrr!!! Very fresh scallop, eel and shrimp!!!甜扇贝、刷酱鳗鱼和甜虾，新鲜得还带着海的味道。 有史以来最好的海鲜寿司！！！扇贝、鳗鱼和虾都超级新鲜！！！

Ranked among South America’s best — come for the cappuccino, stay for the apple bread with chocolate ganache. The pear tart is gently sweet rather than sugary; pair it with a cortado.跻身南美最佳咖啡馆之列：为卡布奇诺而来，为苹果面包配巧克力甘纳许留下。 梨挞是温柔的甜，不腻；配一杯可塔朵。

Start with: Pear tart · cortado推荐：梨挞 · 可塔朵

Burnt on top, molten in the middle — the classic slice first, then pistachio. Real Basque cake.顶上焦，中间软心：先吃经典款，再试开心果。 正宗的巴斯克蛋糕。

An old Juárez house where Rosetta’s bakers set out guava rolls and chilaquiles for a slow breakfast.胡亚雷斯区的老宅里，Rosetta 团队摆出番石榴卷和墨西哥脆片早餐，慢慢吃。

A Maine seafood exporter’s counter: urchin straight from the boats, raw bar and oysters.缅因海产出口商的吧台：刚上岸的海胆、生食拼盘和生蚝。

A century-old Cantonese teahouse: shrimp har gow, char siu bao and a pot of tea all morning.百年老字号广式茶楼：虾饺、叉烧包，一壶茶喝一上午。

Generous Korean home cooking with a parade of banchan — stews, pancakes and grilled fish.份量慷慨的韩式家常菜，一排小菜，炖汤、煎饼和烤鱼。

Fiery southern Thai cooking: gaeng som, crab curry and a turmeric fried chicken.火辣的泰南菜：酸咖喱汤、螃蟹咖喱和姜黄炸鸡。

Since 1997, Bilbao has queued here for one pintxo: the gratinéed spider crab. Pintxos! My favourites: gratinéed potato cream with truffle, squid au gratin, spider crab au gratin.从 1997 年起，毕尔巴鄂人在这里排队只为一样小吃：焗蜘蛛蟹。 吃 pintxos！最爱：松露焗土豆泥、焗鱿鱼、焗蜘蛛蟹。

A leafy East District hideaway — curry hamburger steak, lasagne and an unhurried latte.東區綠蔭裡的小天地：咖哩漢堡排、千層麵和一杯不趕時間的拿鐵。

No sign, no name — just sticky rice with fish floss and pork, and a mixed soup on the side.沒有招牌也沒有店名：魚鬆肉燥米糕，配一碗綜合湯。

Pork-lard rice with a runny egg — the simplest thing in Tainan, done perfectly.豬油拌飯加一顆半熟蛋：台南最簡單的東西，做到最好。

Port cooking at its best: a paila marina brimming with clams and the catch of the day.港口料理的好样子：一锅满满蛤蜊的智利海鲜汤，和当日渔获。

Real Bangkok heat in The Hague — pad kra pao with a runny fried egg and a fiery som tam. The best Thai basil pork rice (pad kra pao).海牙里的曼谷辣度——打抛猪配流心煎蛋，还有火辣的青木瓜沙拉。 最好吃的罗勒叶猪肉打抛饭。

Barcelona’s specialty-coffee pioneer, pouring single-origin filters and a silky cortado from its own roastery.巴塞罗那精品咖啡的先行者，自家烘焙的单品手冲和丝滑的可塔朵。

A Barcelona churrería where the churros come hot and twisted, ready for a cup of thick chocolate.巴塞罗那的油条铺，吉事果热乎乎扭成一圈，就等蘸一杯浓巧克力。

A doorway bakery in Roma with a line for the rol de guayaba and the cardamom-scented conchas.罗马区门口小小的面包铺，大家排队只为番石榴卷和豆蔻香的贝壳面包。

A bistro by Notre-Dame for onion soup, duck confit and a crème brûlée.圣母院旁的小酒馆：洋葱汤、油封鸭和焦糖布丁。

Pick a Cusco bean, then pick a method — and grab the pistachio croissant before it sells out. A whole coffee ecosystem.先选一支库斯科的豆子，再选冲法；开心果可颂卖完前记得拿一个。 一整个咖啡生态。

Basque pintxos with a twist — beef cheek, oxtail gyozas and a truffled tortilla. One of the best Basque restaurants of the trip!带点新意的巴斯克小吃：炖牛颊、牛尾煎饺和松露土豆饼。 这趟旅行里最好的巴斯克餐厅之一！

Rice noodles with baby squid in a clear chicken broth.清甜雞湯裡的小卷米粉。

Silky douhua by the old Anping fort, with red beans and tapioca pearls.安平老街旁的嫩豆花，加紅豆和粉圓。

Glutinous rice sticks fried to order and rolled in sugar — eat them hot.現炸糯米條滾上白糖，要趁熱吃。

Khmer cooking with depth: fish amok in banana leaf and a lok lak beef that smells of lime and pepper. The best Cambodian restaurant.有层次的高棉菜：芭蕉叶蒸鱼咖喱，和带着青柠与胡椒香的柬式牛肉。 最好的柬埔寨餐厅。

Sixty floors above Lower Manhattan, a seasonal tasting menu with the whole harbour in the window.曼哈顿下城六十层之上，季节菜单，整个港湾都在窗里。

Florida stone crab claws, cracked and chilled, with mustard sauce on the waterfront.佛罗里达石蟹钳，敲开冰镇，在海边蘸芥末酱吃。

A quiet Japanese room in Shanghai for sashimi and charcoal-grilled skewers.上海一间安静的日料店，刺身和炭火串烧。

A garden house of Indonesian classics: beef rendang, gado-gado and coconut rice.花园老宅里的印尼经典：仁当牛肉、加多加多和椰香饭。

Build-your-own salads, raw cakes and smoothie bowls after a surf at Uluwatu.乌鲁瓦图冲完浪，自选沙拉、生机蛋糕和果昔碗。

Shanghai and Suzhou home cooking — yan du xian soup and fine Suzhou-style noodles. The yan du xian soup and the fine Suzhou-style noodles are the absolute best.上海苏州的家常味——腌笃鲜和苏式细面。 腌笃鲜、苏式细面 yyds

A little taste of Malaysia: nasi lemak, beef rendang and crispy roti.一口马来西亚：椰浆饭、仁当牛肉和酥脆的印度煎饼。

Where Sartre and de Beauvoir once wrote: a thick chocolat chaud and an omelette on the terrace.萨特和波伏娃写作过的地方：露台上一杯浓稠的热巧克力和一份欧姆蛋。

Dawn beef soup and pork-lard rice; when the beef runs out, they close.天一亮就開的溫體牛肉湯和豬油拌飯；牛肉賣完就收攤。

On Rapa Nui, ika mata — raw tuna in coconut milk — and fresh tuna ceviche by the sea.在复活节岛，吃一盘椰奶生鱼 ika mata，和海边的金枪鱼塞维切。

The sugar is torched while you wait, so the crema catalana crackles before it reaches your spoon.焦糖当面现烧，加泰罗尼亚焦糖奶冻送到勺下时还在噼啪作响。

Small and lively: three styles of ceviche and fish tacos with the port glittering below.小巧热闹：三种塞维切和鱼塔可，下面是闪闪发光的港口。

A sunny Ubud spot for crispy duck rice and a slow iced coffee.乌布的明亮餐馆，脆皮鸭饭配一杯慢慢喝的冰咖啡。

LA’s Indonesian hub for nasi bungkus, satay and an iced avocado coffee.洛杉矶的印尼小据点：纸包饭、沙爹和冰牛油果咖啡。

Ubud’s coffee studio, brewing Balinese beans every way imaginable alongside a nasi campur.乌布的咖啡工作室，用各种方法冲煮巴厘岛豆子，再配一盘什锦饭。

Thick tsukemen dipped in a pork broth so rich it clings — squeeze in the lime halfway.粗面蘸进浓得挂壁的猪骨汤，吃到一半挤点青柠。

The Tokyo shop’s yuzu shio ramen — clear, citrusy and lighter than most.东京名店的柚子盐拉面——清澈、带柑橘香，比一般拉面轻盈。

Where the Basque burnt cheesecake was born — order a slice, even before lunch. The birthplace of Basque cheesecake (gazta tarta).巴斯克焦芝士蛋糕的诞生地；就算还没吃午饭，也先来一块。 巴斯克芝士蛋糕（gazta tarta）的发源地。

Sour injera spread with doro wat, kitfo and a rainbow of vegetarian stews.酸酸的英杰拉饼铺满辣炖鸡、生牛肉碎和一圈彩色素炖菜。

Gaucho chefs carve picanha and lamb at the table until you flip the card to red. Long time no Brazilian grill…高乔烤肉师在桌边一刀刀切牛臀盖和羊肉，直到你把卡片翻成红色。 好久没吃巴西烤肉了……

A Macanese institution near the A-Ma Temple: African chicken, bacalhau and serradura.妈阁庙旁的澳门老字号：非洲鸡、马介休和木糠布丁。

Thai Town’s legend of southern heat: the jazz burger aside, it’s the khao yum and crying-hot curries.泰国城的南泰传奇：辣到流泪的咖喱，和清爽的南泰米饭沙拉。

Silken tofu made in-house every day, in a soft tofu stew and a bowl of bossam.每天自家做的嫩豆腐，煮成豆腐汤，再来一盘菜包肉。

A Highland Park bar where light-roast pour-overs and a cold brew with kumquat are poured with care.高地公园的小吧台，浅烘手冲和加金桔的冷萃都做得很细心。

Phuket-style cooking: crab curry with rice noodles and a turmeric-bright fried fish.普吉风味：螃蟹咖喱配米线，和姜黄色明亮的炸鱼。

Croissants laminated by hand, and a kouign-amann that shatters into caramel at the first bite.手工开酥的可颂，一口咬下就碎成焦糖的布列塔尼黄油酥。

Fruit you can’t name, juiced while you wait, and ceviche at the market counters.叫不出名字的水果当场榨成汁，市场摊位上还有酸橘汁腌鱼。

A Milan trattoria for risotto alla milanese and a cotoletta pounded thin as a plate.米兰小馆：藏红花烩饭，和拍得跟盘子一样薄的米兰炸肉排。

A Utrecht lunchroom for crisp bánh mì and fresh rice-paper rolls.乌得勒支的午餐小馆：脆脆的越南法棍和新鲜米纸卷。

Pho done with flourish — wagyu slices that cook in the hot broth at the table.做得很讲究的河粉——和牛片在桌上热汤里慢慢烫熟。

Phin-dripped Vietnamese coffee, a salted-cream cà phê muối and bánh mì on the side.越南滴滤壶慢慢滴出的咖啡，咸奶盖咖啡，旁边再来一个越南法棍。

Named for the river through Bangkok: crab fried rice heaped with lump crab and curries to share.以穿过曼谷的河命名：堆满蟹肉的蟹肉炒饭，和适合分享的咖喱。

The loud, happy kind of cevichería — ceviche mixto, a heap of jalea and the house seafood rice. Tender octopus and a very satisfying portion — an easy choice when you arrive hungry.热闹又开心的那种海鲜馆：综合酸橘汁腌鱼、一大盘炸海鲜和招牌海鲜饭。 章鱼很嫩，份量让人满足——饿着肚子来，点它准没错。

Start with: Octopus leg推荐：章鱼腿

Lomo saltado and causa limeña under bougainvillea, with a pisco sour after the galleries. A lovely dinner after Museo Larco. The seafood rice surprised me; the flowering garden made the whole stop special.在三角梅下吃炒牛柳和利马土豆塔，看完展再来一杯皮斯科酸酒。 逛完拉尔科博物馆后的一顿好晚餐。海鲜炒饭很惊喜，满园的花让这一站格外特别。

Start with: Seafood rice推荐：海鲜炒饭

Scooping since 1888; the turrón flavour, studded with almond nougat, is the one to get.从 1888 年开始卖冰淇淋；带杏仁糖碎的杏仁糖口味最值得点。

Fresh pasta made in front of you; the silk handkerchiefs with walnut butter are the signature.在你眼前现做的意面；招牌是核桃黄油“丝帕”面配油封蛋黄。

Island barbecue, all you can eat: oysters, white prawns — and real tortoises at the door.海島吃到飽燒烤：生蠔、白蝦，門口還有真的陸龜。

Book ahead for squid with braised pork, a pumpkin seafood pot and the island’s seaweed.要提前預約：魷魚封肉、南瓜海鮮鍋和小琉球的海菜。

A Gulf Coast izakaya of fresh sashimi, yakitori and a cold beer after the beach.墨西哥湾海岸的居酒屋：新鲜刺身、烤鸡串，海滩回来来杯冰啤酒。

A tiny Geneva corner for a flat white and whatever cake came out of the oven that morning.日内瓦一个小小的转角，一杯馥芮白配当天早上刚出炉的蛋糕。

The Tokyo soufflé-pancake house: plates that wobble like clouds under a scoop of cream.来自东京的舒芙蕾松饼店，盘里的松饼像云一样颤动，顶着一勺奶油。

A taste of Lima in DC: ceviche clásico, lomo saltado and a pisco sour.华盛顿里的利马味：经典塞维切、炒牛柳和皮斯科酸酒。

Donggang’s fish market: bluefin tuna sashimi, cut in front of you.東港的華僑市場：黑鮪魚生魚片，當面現切。

A bar of Icelandic comfort food — lamb meat soup, a reindeer burger, and fermented shark if you dare. First time trying puffin. The Icelandic lobster rolls are so good.冰岛家常菜酒吧：羊肉汤、驯鹿汉堡，敢的话再来一份发酵鲨鱼。 第一次吃海鹦。冰岛龙虾卷太好吃了。

The fish arrives still sizzling in its pan — Arctic char is the one people talk about. Best fish in Reykjavík.鱼端上桌时还在铁锅里滋滋作响，大家最常提的是北极红点鲑。 雷克雅未克最好吃的鱼。

Lebanese plates for the table: brussels sprouts with grapes and mint, and lamb chops off the grill.一桌子黎巴嫩小盘：葡萄薄荷抱子甘蓝，炭烤羊排。

At The Wharf, warm pita puffing from the oven with hummus, kibbeh and grilled octopus.码头区里，刚出炉鼓起的皮塔饼配鹰嘴豆泥、炸肉丸和烤章鱼。

Greek taverna warmth: whole grilled fish, spanakopita and a lemony avgolemono.希腊小酒馆的温暖：整条烤鱼、菠菜派和柠檬鸡蛋汤。

A West Village nook for Taiwanese oolong poured gongfu-style, with pineapple cakes and tea-leaf madeleines.西村的小茶室，功夫泡台灣乌龙，配凤梨酥和茶叶玛德琳。

Elena Reygadas’ Roma townhouse: hoja santa and local greens in dishes that feel like a garden.Elena Reygadas 在罗马区的老宅：圣叶胡椒和本地野菜，像吃进一座花园。

A Left Bank brasserie corner for steak tartare, frites and a glass of red.左岸的街角小馆：鞑靼牛肉、薯条和一杯红酒。

Pepe Moncayo’s Spanish kaiseki: miso paella and wagyu with romesco under paper cranes.Pepe Moncayo 的西班牙怀石：味噌海鲜饭，罗曼斯科酱和牛，头顶是纸鹤。

Churros dunked in hot chocolate thick enough to stand a spoon in — at almost any hour.油条蘸着浓得能立住勺子的热巧克力，几乎任何时候都能吃到。

One dish, one song: chorizo-stuffed mushrooms off the grill, with an organ playing in the cave. Our last meal in Madrid. The mushrooms are soooo good!一道菜，一首歌：烤酿辣肠蘑菇，地窖里还有人弹电子琴。 马德里的最后一顿。蘑菇太太太好吃了！

A Japanese food hall of yakiniku, a sushi counter and fluffy beefsteak sandos.日式美食大厅：烧肉、寿司吧台和松软的牛排三明治。

Milan’s coffee crowd crosses town for Loste’s cardamom bun and its perfectly glossy croissants. The best café in Milan.米兰咖啡圈专程穿城而来，为的是豆蔻面包卷和亮晶晶的可颂。 米兰最好的咖啡馆。

Nigiri sets and maki that make a good case for a weeknight sushi habit. The Restaurant Week menu.握寿司套餐和卷物，让人想把寿司变成平日的习惯。 餐厅周套餐。

A cosy spot pouring black-sesame lattes and hojicha drinks beside small Asian bakes.小小的咖啡馆，黑芝麻拿铁和焙茶饮品，配几样亚洲风味小点心。

Michelin-starred Indian: palak chaat, crisp and cool, and a tasting menu full of surprises.米其林一星印度菜：酥脆清凉的菠菜恰特，和满是惊喜的品鉴菜单。

“Mother’s house” cooking: sakoo dumplings, crab curry and the flavours of a Thai kitchen.“妈妈家”的味道：西米粿、螃蟹咖喱，一个泰国厨房的香气。

Tuscan cooking in Shaw: handmade pastas and a whole fish for the table.肖区的托斯卡纳菜：手工意面，整条鱼端上桌分享。

Belle-époque brasserie glamour: steak frites, escargots and a towering seafood plateau.美好年代的法式餐馆：牛排薯条、焗蜗牛，和高高的海鲜塔。

Richard Sandoval’s wood-fired Mexican: shrimp tacos, guacamole and a mezcal to sip. The shrimp tacos are the best!Richard Sandoval 的柴火墨西哥菜：鲜虾塔可、牛油果酱，再小酌一杯梅斯卡尔。 鲜虾塔可最好吃！

Pasta and lake fish on Lake Como, with a Neapolitan grandpa looking after the room. A lovely grandpa from Naples.科莫湖边的意面和湖鱼，还有一位那不勒斯老爷爷招呼着客人。 一位来自那不勒斯的可爱老爷爷。

Under the plane trees of Anfu Road: crêpes, a croque madame and a long, sunny brunch.安福路的梧桐树下：可丽饼、法式火腿芝士三明治，一顿阳光很好的早午餐。

A tin-roofed Ushuaia house of king crab and black hake, walls lined with old newspapers.乌斯怀亚的铁皮屋，帝王蟹和黑无须鳕，墙上贴满旧报纸。

Bangkok-style street plates: boat noodles, crispy pork and pad kra pao.曼谷街头的味道：船面、脆皮猪肉和打抛饭。

Taiwanese night-market energy in Greenpoint: the big fried chicken cutlet and a bowl of beef noodles.绿点区的台灣夜市氛围：大鸡排和一碗牛肉面。

A slice and a cold drink on the deck, with Half Dome glowing after a long hike. Da best pizza ever in a national park.长途徒步后，在露台上来一块披萨一杯冰饮，半圆顶在暮色里发光。 国家公园里吃过最好吃的披萨。

After a morning in the Dolomites: açaí bowls, avocado toast and a cappuccino in the village square. The best açaí bowl, avocado toast and cappuccino in Ortisei.多洛米蒂山里走完一个早上，来一碗巴西莓、一份牛油果吐司和一杯卡布奇诺。 奥尔蒂塞伊最好的巴西莓碗、牛油果吐司和卡布奇诺。

Airy, crackle-crusted bagels — the sesame with a thick schmear is the one to wait for.轻盈脆皮的贝果——抹厚厚奶酪的芝麻贝果最值得排队。

A small Salem kitchen for Khmer amok, lok lak and properly spicy curries.塞勒姆的小厨房：高棉蒸鱼咖喱、柬式牛肉和真正够辣的咖喱。

Hand-pulled noodles slapped to order, in beef soup or tossed with chilli oil.现拉现甩的手工拉面，牛肉汤或泼辣油拌着吃。

Near the UN, a narrow bar of good espresso and pressed sandwiches with diplomats in line. Lots of UN people… a cool place to overhear international affairs.联合国旁边的窄小咖啡吧，好喝的浓缩和热压三明治，排队的常有外交官。 很多联合国的人……适合边喝咖啡边偷听国际大事。

Tuscany’s master chocolatier: gianduja gelato and a hot chocolate thick enough to stand a spoon in.托斯卡纳巧克力大师的店：榛子巧克力冰淇淋，和浓到能立住勺子的热巧克力。

A cosy El Calafate cottage for Patagonian lamb, trout and a slow Malbec.卡拉法特温馨的小屋：巴塔哥尼亚羊肉、鳟鱼和慢慢喝的马尔贝克。

Maastricht’s Japanese kitchen for ramen, gyoza and a well-made bento.马斯特里赫特的日式厨房：拉面、煎饺和用心的便当。

All-you-can-eat Argentine grill run by a Chinese family — asado, lamb and a buffet of sides.华人家庭经营的阿根廷自助烤肉：烤肉、羊肉，和一排配菜。

Under the wavy mosaic roof, market bars fry calamari and pour cava for the stall-holders.彩色波浪屋顶下，市场小吧炸着鱿鱼，给摊主们倒卡瓦起泡酒。

Medellín’s favourite Italian: wood-oven pizza and pasta in a lively Poblado room.麦德林人最爱的意大利馆：窑烤披萨和意面，波夫拉多区热闹的店。

José Andrés on Peru’s Chinese and Japanese roots: chaufa, ceviche and siu mai.José Andrés 演绎秘鲁的中日渊源：秘鲁炒饭、塞维切和烧卖。

Mumbai street food: a podi masala dosa, pav bhaji and chai served loud and bright.孟买街头小吃：辣粉马萨拉薄饼、蔬菜咖喱面包和一杯印度奶茶。

A German-run coffee counter known for its coffee omakase — a tasting flight served course by course.德国人开的咖啡吧台，招牌是“咖啡 omakase”，一道一道地品。

A Filipino-leaning tasting of bold small plates — think pork, vinegar and smoke.偏菲律宾风味的大胆小盘：猪肉、醋和烟熏。

A cocktail bar with wok fire downstairs: sheng jian bao, dumplings and spicy skewers. The perfect Chinese bar! Stir-fries with real wok fire.楼上鸡尾酒、楼下锅气：生煎包、饺子和辣串。 完美的中餐bar！炒菜锅气十足

Sourdough out of the oven by eight, and morning buns rolled in orange sugar for the walk to the harbour.八点前出炉的酸面包，裹着橙香砂糖的早餐卷，正好边走边吃到港口。

Toisanese home cooking in Chinatown: steamed fish, clay-pot rice and salted chicken.唐人街的台山家常菜：清蒸鱼、煲仔饭和盐焗鸡。

Southeast Asian street dishes — pho, laksa and pad thai — on a big, buzzy menu.东南亚街头菜——河粉、叻沙和泰式炒河——一份热闹的长菜单。

Stall 60 at the morning market: mutton soup to start the day.早市 60 號攤：一碗羊肉湯開始一天。

Bread puffed straight from the oven, then manti, lamb kebab and baklava.刚出炉鼓起的面包，然后是土耳其饺子、羊肉串和果仁蜜饼。

Minimal and precise: a hojicha latte and a cortado drawn from their own carefully roasted beans.极简而精准：焙茶拿铁，和用自家细心烘的豆子做的可塔朵。

A loud, cheerful Dupont bistro of moules-frites and steak au poivre. I need to explore my neighbourhood more…杜邦圆环热闹的小酒馆：青口薯条和黑椒牛排。 我真该多逛逛自己家附近……

Lao classics: crispy rice salad nam khao, larb and sticky rice in a woven basket.老挝经典：脆米沙拉、拉帕和装在竹篓里的糯米饭。

A New England scoop shop since 1983, famous for Charles River Crunch and a sweet cream.1983 年开到今天的新英格兰冰淇淋店，查尔斯河脆脆和甜奶油最出名。

Northern Thai flavours: khao soi, grilled sai oua sausage and a smoky larb.泰北风味：咖喱面、清迈香肠和烟熏拉帕。

A neighbourhood Thai bistro for khao soi and a crispy pork pad kra pao.街坊泰国小馆：咖喱面和脆皮猪肉打抛。

A French bistro by the Annapolis docks: crêpes, onion soup and Maryland crab.安纳波利斯码头边的法式小馆：可丽饼、洋葱汤和马里兰蟹。

Florence’s famous sandwich shop: schiacciata stuffed with mortadella, pistachio cream and stracciatella.佛罗伦萨名店三明治：夹满摩泰台拉、开心果酱和斯特拉恰泰拉芝士的佛卡夏。

The Andes without meat: mushroom capchi, mango “ceviche” and quinoa risotto. Best vegan food in town.不吃肉的安第斯：蘑菇卡普奇、芒果“酸橘汁腌鱼”和藜麦烩饭。 城里最好吃的素食。

A wine bar of odd, good bites — cockscomb with oyster mushroom, mushroom-and-foie toast. Vintage decorations and txakoli.有很多奇特又好吃的小点的酒吧：鸡冠配平菇、蘑菇鹅肝面包。 复古的装饰，配一杯巴斯克白葡萄酒 txakoli。

Taichung’s oolong specialists — roasted oolong with tea jelly, or spring oolong under cheese foam.來自台中的烏龍專家：焙火烏龍加茶凍，或是芝士奶蓋春烏龍。

Same oolong, a student-street branch: spring oolong, roasted-oolong milk tea, tea jelly.同樣的烏龍，開在學生街：春烏龍、焙烏龍鮮奶、茶凍。

From the Copycat Co. team: Sichuan dan dan noodles and mapo tofu beside proper cocktails.Copycat Co. 团队的川菜：担担面、麻婆豆腐，配上好喝的鸡尾酒。

Carlos Delgado’s two floors of Peru: a Michelin tasting below, Amazonian plates and pisco above.Carlos Delgado 的两层楼秘鲁菜：楼下是米其林品鉴菜单，楼上是亚马逊小盘和皮斯科。

Chef Seng Luangrath’s Lao kitchen: nam khao, jungle-style larb and purple sticky rice.Seng Luangrath 主厨的老挝厨房：脆米沙拉、丛林拉帕和紫糯米。

Small plates from the eastern Mediterranean — kibbeh, hummus and lamb shoulder to share.东地中海小盘——炸肉丸、鹰嘴豆泥和分享的羊肩。

Charcoal and spice: grilled meats, pillowy pita and dips that disappear fast.炭火和香料：烤肉、软乎乎的皮塔饼，还有一下就被吃光的蘸酱。

A light-filled Seaport room for crisp-skinned chicken, handmade pasta and spritzes.海港区明亮的餐厅：脆皮鸡、手工意面和开胃气泡酒。

Handmade alfajores sandwiched thick with manjar — the sweet to carry up Valparaíso’s hills.手工阿法赫饼夹满牛奶焦糖酱，是爬瓦尔帕莱索山坡时最好的口粮。

Ushuaia’s no-frills favourite: king crab by the kilo and seafood soups at shared tables.乌斯怀亚朴实的人气店：按公斤卖的帝王蟹，长桌上的海鲜汤。

Ken Oringer’s tapas bar: grilled corn with aioli and lime, and a paella built for sharing.Ken Oringer 的小吃吧：抹蒜蓉酱和青柠的烤玉米，和适合分享的海鲜饭。

Chicago’s beloved bacon-wrapped, chorizo-stuffed dates and a deep Mediterranean wine list.芝加哥人最爱的培根卷香肠馅椰枣，和一份深厚的地中海酒单。

Michael Rafidi’s Levantine café: fat pita sandwiches and pastries from the oven. Love their pita sandwiches; no more cinnamon rose milk tea, though…Michael Rafidi 的黎凡特咖啡馆：饱满的皮塔饼三明治和刚出炉的点心。 爱他们的皮塔饼三明治；可惜肉桂玫瑰奶茶没有了……

St. Pete’s roaster, where the Spanish latte and seasonal signature drinks change with the light.圣彼得堡的烘焙咖啡馆，西班牙拿铁和季节特调随光线而变。

Eighteen folds, one slurp — the xiaolongbao that made the name.十八道褶，一口湯汁：讓這塊招牌出名的小籠包。

Winter in a bowl: sesame-oil chicken, a plate of offal and sesame-oil mee sua.一碗就是冬天：麻油雞、一盤麻油綜合，再來一碗麻油麵線。

A bright Barcelona brunch of eggs benedict, pancakes and good coffee.巴塞罗那明亮的早午餐：班尼迪克蛋、松饼和好咖啡。

Around the fire in the desert: prawns pil pil and Andean quinoa under the Atacama stars.沙漠里围着篝火：蒜油大虾和安第斯藜麦，头顶是阿塔卡马的星空。

Desserts served in a whole young coconut — coconut jelly, mango sago and coconut ice cream.整个嫩椰子做成的甜品：椰子冻、芒果西米露和椰子冰淇淋。

Thai street plates in Canggu — pad thai, green curry and mango sticky rice.仓古的泰国街头菜——泰式炒河、绿咖喱和芒果糯米饭。

Ana Sortun’s bakery of spiced morning buns, shakshuka and the famous tahini shortbread.Ana Sortun 的中东面包店：香料早餐卷、北非蛋，还有出名的芝麻酱酥饼。

The London roaster’s airy Fifth Avenue room for a flat white and a filter of the week.伦敦烘焙商在第五大道的明亮店面，馥芮白和每周推荐的手冲。

An old-school cantina where drinks come with a parade of free botanas.老派的墨西哥酒馆，点酒就送上一道又一道小菜。

Shunde, the cradle of Cantonese cooking — fish sliced paper-thin and double-skin milk.顺德是粤菜的摇篮——薄如纸的鱼生和双皮奶。

A breakfast institution since 1969: hot chocolate with fresh nata and conchas.1969 年至今的早餐老店：加鲜奶皮的热巧克力配贝壳面包。

Turkish meze to linger over: puffed balloon bread, lamb and smoky eggplant.慢慢吃的土耳其小菜：气球面包、羊肉和烟熏茄子。

Tapas and Spanish wine: patatas bravas, gambas al ajillo and a paella to share. Cucucucurella~ se come una paella~西班牙小吃和葡萄酒：辣酱土豆、蒜香虾和分享的海鲜饭。 Cucucucurella～ 来吃一锅海鲜饭～

Coffee grown on their own farm in Puerto Rico, poured as a café con leche with a guava pastry.自家波多黎各农场种的咖啡，做成一杯牛奶咖啡，配番石榴酥。

José Andrés’ first tapas bar: croquetas, jamón ibérico and the paella cooked over fire.José Andrés 的第一家小吃吧：可乐饼、伊比利亚火腿和柴火海鲜饭。

An unlimited Balkan feast of ćevapi, burek and pljeskavica, plate after plate.无限量的巴尔干盛宴：烤肉肠、肉馅酥饼和巴尔干汉堡，一盘接一盘。

A Chinese-American baker’s case of scallion-pancake croissants and five-spice morning buns.华裔烘焙师的柜台里，有葱油饼可颂和五香早餐卷。

DC’s grand Parisian brasserie: the bread basket, steak frites and a shared seafood tower.华盛顿的巴黎大餐馆：面包篮、牛排薯条和分享的海鲜塔。

An Adams Morgan rooftop of sushi, small plates and a famous drag brunch.亚当斯摩根的屋顶餐厅：寿司、小盘菜和出名的变装早午餐。

The Chinese chain’s playful menu of coconut lattes and jasmine-scented specials. The Pampas jasmine latte.中国连锁咖啡，生椰拿铁和茉莉花香的特调都很好玩。 潘帕斯茉莉拿铁。

A Flushing dessert house for durian crêpes, mango pancakes and Hong Kong-style sweets.法拉盛的甜品屋：榴莲班戟、芒果班戟和港式糖水。

A bubbling pot of galbi-jjim, the short ribs buried in cheese that’s torched at the table.一锅冒泡的炖排骨，埋在当场火炙的芝士下面。

Grab a stool at the juice stalls, then follow the steam to the soup counters. Love the fruit drinks.先在果汁摊坐下，再顺着热气找到汤铺。 很爱这里的鲜榨果汁。

A Cuban detour in Santander: slow-roast pork in a pressed roll. The Cuban pork sandwich.桑坦德街头的一次古巴绕道：慢烤猪肉夹在压烤面包里。 古巴猪肉三明治。

Hand rolls and Japanese small plates made with a light, careful touch.手卷和日式小盘，做得轻巧又细致。

Edward Lee’s Southern kitchen: fried chicken with waffles and a Korean-tinged twist.Edward Lee 的美国南方厨房：鸡肉配华夫，带一点韩式风味。

Named for the clay jars of Korean ferments: banchan, jjigae and a sizzling dolsot.以韩国发酵陶缸命名：小菜、炖汤和滋滋作响的石锅拌饭。

A small Japanese-Mexican café of katsu sandos, matcha and onigiri.日墨小咖啡馆：猪排三明治、抹茶和饭团。

Gulf seafood all day: shrimp and grits, crab cakes and grouper. The seafood!一整天的墨西哥湾海鲜：鲜虾玉米粥、蟹饼和石斑鱼。 海鲜！

Farm-sourced American cooking, roast duck and an apple pie baked in a towering crust.农场直供的美式菜，烤鸭，和外皮高高耸起的苹果派。

Silky handmade udon — the niku in rich broth or a cold bowl with tempura.丝滑的手打乌冬——浓汤肉乌冬，或配天妇罗的冷乌冬。

A tiny counter for katsu-don and oyako-don at very friendly prices. So cheap!小小吧台，炸猪排盖饭和亲子丼，价格非常友好。 好便宜！

A small Japanese bar for ceremonial matcha lattes and a hojicha made just so.小小的日式吧台，仪式级抹茶拿铁和恰到好处的焙茶。

A ramen shop for a rich chicken paitan and a punchy tsukemen.浓郁鸡白汤拉面和够味蘸面的拉面店。

Seven days, seven soups — but the caldo de gallina and sopa criolla are the ones Lima comes back for. The first meal after landing: nourishing soup noodles, an egg, and unexpectedly good table bread.一周七天七种汤，利马人最常回头点的是母鸡汤和克里奥尔汤。 落地后的第一顿：一碗暖胃的汤面加一个蛋，桌上的面包也意外地好吃。

Start with: Chicken soup noodles with egg推荐：鸡汤面加蛋

One thing, done right: caldo de gallina, the hen soup Cusco eats for breakfast. I like their chicken noodles better than the ones in Lima.只做好一件事：母鸡汤，库斯科人的早餐。 他们家的鸡汤面，我比利马那家还喜欢。

A Galician house since the 70s — pulpo a la gallega, homemade empanada, fair prices. Squid croquettes.七十年代开起来的加利西亚馆子：加利西亚章鱼、自制馅饼，价格实在。 鱿鱼可乐饼。

Tokyo meets Stockholm in Marylebone: a prawn katsu sando and a cardamom bun.东京遇上斯德哥尔摩：一份炸虾三明治，配一个豆蔻面包。

Brothless abura soba tossed with garlic, egg yolk and a splash of vinegar. The abura soba is soooo good.无汤油拌面，拌上蒜、蛋黄和一点醋。 油拌面太太太好吃了。

A refined Korean tasting with a famous honey-butter chip finish.精致的韩式品鉴菜单，最后是出名的蜂蜜黄油薯片。

A Brooklyn room for ricotta gnudi, grilled octopus and a long, warm dinner.布鲁克林的餐馆：里科塔团子、烤章鱼，和一顿漫长温暖的晚餐。

Charcoal yakitori and Japanese small plates under low light, with a highball in hand.炭火烤鸡串和日式小盘，灯光微暗，手里一杯嗨棒。

Hand-shaken teas and the mochi mango, chewy and bright, that keeps the line going.手摇茶，和让队伍一直不散的麻糬芒果，软糯清甜。

Northern Portuguese cooking: porco preto ribs, piri-piri chicken and pastéis de nata with port.葡萄牙北部菜：黑猪肋排、霹雳鸡，和配波特酒的蛋挞。

Williamsburg’s Sichuan-Shanghai room: mapo tofu, dan dan noodles and Dongpo pork braised for hours. Been here six times.威廉斯堡的川沪馆子：麻婆豆腐、担担面，和炖了几个小时的东坡肉。 已经来过六次了。

Frozen yogurt piled with fresh fruit — a cool stop between the plazas. Froyooo.堆满新鲜水果的冻酸奶，逛广场之间的一站清凉。 酸奶冰淇淋～

Open four days a week and gone by noon: mee sua with pork intestine and oysters.一週只開四天、中午前就賣完：大腸蚵仔麵線。

Seven tables and a queue: clay-pot rice with sausage and steamed rice rolls made to order.七张桌子外加排队：腊味煲仔饭，和现蒸的肠粉。

Scrape bluefin tuna straight off the bone, then a pork katsu sando and a miso hot pot.直接从骨头上刮下蓝鳍金枪鱼，再来猪排三明治和味噌火锅。

A Singapore hawker stall in Midtown: wok-fried Hokkien prawn mee and smoky char kway teow.中城里的新加坡小贩档：锅气十足的福建虾面和炒粿条。

A quiet bar of pour-overs and seasonal signature drinks, each built like a little dessert.安静的咖啡吧，手冲和季节特调，每一杯都像一道小甜点。

After a day on Yosemite trails: butter chicken, garlic naan and a cooling lassi. Insanely good Indian food, after a day hike.优胜美地徒步一天后：黄油鸡、蒜香馕和一杯清凉拉西。 徒步一天后吃到的，好吃到离谱的印度菜。

Soft milk bread, curry pan and melon pan, the way a Tokyo neighbourhood bakery does them.柔软的牛奶面包、咖喱面包、菠萝包，像东京街坊面包店那样。

Pan-fried sheng jian bao with crisp bottoms and a scalding burst of soup. Da best sheng jian bao in North America.生煎包底部焦脆，一口咬下汤汁滚烫地爆开。 北美最好吃的生煎。

Crossing-the-bridge rice noodles: a pot of broth and everything slipped in at the table. Some of the best rice noodles I’ve ever had.过桥米线：一锅热汤，所有配料在桌边下进去。 我吃过最好吃的米线之一。

Old-style nabeyaki yi mein with a just-set egg, a quieter cousin of a Tainan classic.古早味鍋燒意麵加一顆剛好凝固的蛋，台南的老味道，安靜又踏實。

In Geneva’s old town since 1950: cheese fondue and raclette beneath suits of armour.1950 年起开在日内瓦老城：盔甲下面吃芝士火锅和拉克莱特。

A homely Chinese kitchen in Pâquis for dumplings, wontons and a comforting stir-fry.帕基区一家家常中餐馆：饺子、馄饨和让人安心的小炒。

Big, chewy bagels piled with lox and a rainbow of flavoured schmears.又大又有嚼劲的贝果，铺满烟熏三文鱼和五颜六色的奶油奶酪。

Beef intestines grilled at the table until crisp, finished with fried rice in the pan.牛肠在桌上烤到焦脆，最后用锅底炒一份饭。

A map of Thai cooking: homemade-noodle pad see ew, roti massaman and a spicy crab curry.一张泰国菜地图：自制河粉做的泰式炒河粉、马沙文咖喱配煎饼，和辣螃蟹咖喱。

Worth the Notting Hill queue: Nutella French toast and a sweet-and-spicy chicken sandwich.值得在诺丁山排队：榛子酱法式吐司和甜辣炸鸡三明治。

Neapolitan pizza with a blistered crust — the Nduja and a Nutella pizza ring to finish.起泡饼边的那不勒斯披萨——辣肉酱披萨，最后来一个能多益披萨圈。

Matcha soft serve swirled into a cone and crowned with mochi and red bean.抹茶软冰淇淋转进甜筒，顶上是麻糬和红豆。

Golden crab-roe noodles and crab soup dumplings, rich and indulgent.金黄的蟹黄拌面和蟹粉小笼，浓郁又奢侈。

Generous bowls of rice-noodle soup — beef, lamb or pickled vegetable — and the heat turned up.大碗米线汤——牛肉、羊肉或酸菜——辣度可以往上加。

Melbourne in Midtown: a proper flat white and the Pickleback, a smashed-avocado sandwich with bacon.中城里的墨尔本：一杯正宗馥芮白，配一份夹牛油果和培根的三明治。

Aussie café ease: a burrata and fig toast and a flat white at the window.澳式咖啡馆的松弛：布拉塔无花果吐司，坐在窗边配一杯馥芮白。

Fika inside a Swedish church: open-faced shrimp sandwiches and cardamom buns.瑞典教堂里的 fika：鲜虾开放三明治和豆蔻面包。

By the river mouth in Lugano: beef tartare, risotto and lake fish on the terrace.卢加诺河口旁：鞑靼牛肉、烩饭，露台上吃湖鱼。

Guizhou’s red sour-soup hot pot, tangy with wild tomato, for beef and fish slices.贵州红酸汤火锅，野番茄的酸香，涮牛肉和鱼片。

A Bangkok-style night out: crispy pork belly, grilled river prawns and a kanom krok.曼谷式夜晚：脆皮五花、烤河虾和椰奶小煎饼。

Up the stairs to a smoky counter: tsukune with egg yolk and every part of the chicken.上楼到烟雾缭绕的吧台：蘸蛋黄的鸡肉丸，和鸡的每一个部位。

A Chamonix brasserie with a big terrace under the mountains: French onion soup, then steak frites with a pat of herb butter.霞慕尼的法式餐馆，大露台正对雪山：先来一碗洋葱汤，再点一份配香草黄油的牛排薯条。

A pot of three-cheese fondue on the sunny terrace, with Mont Blanc looking on — generous enough even for one. The best porcini pasta.阳光露台上一锅三种芝士的火锅，勃朗峰就在眼前——一个人吃也很满足。 最好吃的牛肝菌意面。

Start with: Porcini pasta推荐：牛肝菌意面

Chef Hiroki Odo’s gallery-like room: crisp kushiage skewers, chicken nanban and a set menu that moves like an exhibition.小田裕树主厨像画廊一样的餐厅：酥脆的串炸、南蛮鸡，和一套像展览一样推进的定食菜单。

Tucked into a Long Island City food hall: dry-mixed beef rice noodles and a crispy Guizhou potato patty that steals the show.藏在长岛市美食广场里的小档口：干拌牛肉米粉，和抢尽风头的贵州洋芋粑。

Crab soup dumplings worth the weekend wait, and a fried pork chop laid over a bowl of noodles.值得周末排队的蟹粉小笼，还有盖在面上的炸猪排。

The Xi’an tea house’s New York branch: osmanthus oolong milk tea, floral and soft, or the deep roasted rock oolong.来自西安的茶话弄纽约店：桂花乌龙奶茶清香柔和，岩韵乌龙则焙香浓郁。

Thick Greek frozen yogurt finished with pistachio and crunchy kataifi — come before noon to skip the line.浓稠的希腊冻酸奶，撒上开心果和酥脆的卡达伊夫丝——中午前来可以不用排队。

A quiet Greenpoint room of white tablecloths: the grilled potato bread everyone talks about, and a bright pisco sour.绿点区铺着白桌布的安静小馆：人人都提的烤土豆面包，配一杯清爽的皮斯科酸酒。

A croissant hangs over the door; inside, pastries shaped like fruit and a flaky mushroom suisse — go after ten.门口挂着一个大可颂；店里是做成水果模样的甜点，和酥层分明的蘑菇酥——十点后来更好。

Fruit teas packed with real fruit: jasmine lychee, and the guava that regulars swear by. My favourite fruit tea in NYC.装满真水果的水果茶：茉莉荔枝，还有熟客都推荐的番石榴。 我在纽约最爱的水果茶。

A deep, clear beef pho and crispy spring rolls in a casual room.一碗深沉清澈的牛肉河粉和酥脆春卷，轻松随意。

Honest, simple Thai cooking: pad see ew, green curry and a basil stir-fry. Simple and delicious.朴素真诚的泰国菜：泰式炒河、绿咖喱和罗勒小炒。 朴素美味

Portland’s long-loved sushi bar, where Maine seafood turns into nigiri and maki.波特兰人长久喜欢的寿司吧，缅因海鲜变成握寿司和卷物。

Pastéis de nata warm from the oven and a galão, the way they do it in Lisbon.刚出炉的葡式蛋挞，配一杯里斯本式的加奶咖啡。

Crying-tiger steak, steamed fish with lime and herbs, and seafood drunken noodles.“哭泣的老虎”烤牛肉、青柠香草蒸鱼和海鲜醉面。

Breton galettes of buckwheat and salted butter, with a bowl of farmhouse cider. The best crêpe place in Paris.荞麦和咸黄油做的布列塔尼薄饼，配一碗农家苹果酒。 巴黎最好的可丽饼店。

Korean fried chicken shaken in Bburinkle cheese seasoning, crunchy to the bone.撒满“快乐芝士粉”的韩式炸鸡，脆到骨头。

A homely Berkeley spot for udon, donburi and a crisp tempura.伯克利的家常日料：乌冬、盖饭和酥脆天妇罗。

Rice noodles bubbling in a clay pot — numbing, spicy, and perfect on a Toronto winter night.砂锅里咕嘟冒泡的米线，麻辣过瘾，最适合多伦多的冬夜。

A Taichung breakfast: fried noodles and a bowl of thick noodle soup.台中式早餐：一盤炒麵，配一碗大面羹。

Bagels torn hot from the bag and dragged through a tub of flavoured schmear.热乎乎的贝果直接从袋里撕开，蘸一大盒调味奶油奶酪。

A small Midtown boulangerie for jambon-beurre on crackling baguette and buttery pain au chocolat.中城的小面包坊：脆皮长棍夹火腿黄油，还有黄油满满的巧克力面包。

Chewy LA bagels with lox and a creamy spread, plus a good coffee.洛杉矶有嚼劲的贝果，配三文鱼和奶油奶酪，再来杯好咖啡。

An Aussie-Kiwi brunch spot of fried-chicken burgers, banana bread and long blacks.澳新风的早午餐：炸鸡汉堡、香蕉面包和长黑咖啡。

The Japanese matcha café: tall matcha parfaits layered with shiratama and azuki.日本抹茶咖啡馆：一层层白玉团子和红豆的高高抹茶芭菲。

The sorrel pesto rice bowl and a thick ricotta toast with house jam that made LA brunch famous.让洛杉矶早午餐出名的酸模青酱饭碗，和抹自家果酱的厚里科塔吐司。

Taiwanese comfort food: dan dan noodles, popcorn chicken and scallion pancakes.台式暖心菜：担担面、盐酥鸡和葱油饼。

Bean-to-bar Mexican chocolate, whisked into a frothy hot cup the traditional way.从可可豆到巧克力的墨西哥工坊，用传统方式打出一杯泡沫热巧克力。

Clay pots of rice noodles and mixed meats bubbling at every table.每张桌上都在咕嘟的砂锅米线和杂烩。

Plump oysters in a simple noodle soup, the way Changhua’s coast makes it.肥美的蚵仔配一碗簡單的湯麵，彰化海邊的做法。

Omakase-style nigiri and a steaming tonkotsu, side by side in one Boston room.同一间波士顿餐厅里，omakase 式握寿司和热腾腾的豚骨拉面。

Koreatown’s late-night sweet stop: snow-like bingsu and thick Hong Kong-style waffles.韩国城的深夜甜品站：雪花冰和厚厚的港式窝夫。

Bangkok street plates: boat noodles, khao man gai and a crispy pork kra pao.曼谷街头菜：船面、海南鸡饭和脆皮猪肉打抛。

Carmen’s home cooking in the desert: pastel de choclo and empanadas from a clay oven.沙漠里卡门的家常菜：玉米肉派和土窑烤的恩潘纳达。

A Clearwater Beach shack for the grouper sandwich and a basket of fried shrimp.克利尔沃特海滩的小屋：石斑鱼三明治和一篮炸虾。

Rolls of kimbap made in front of you, with tteokbokki on the side.当面卷的紫菜包饭，配一份炒年糕。

Old Town comfort: rigatoni alla vodka, meatballs and a warm, noisy dining room.老城的家常意式：伏特加酱水管面、肉丸，还有温暖热闹的餐厅。

Northern Chinese hot pot with lamb slices and handmade dumplings on the side.北方火锅，涮羊肉片，配手工饺子。

Old-style sponge cake, still warm and trembling when it leaves the oven.剛出爐還在微微顫動的現烤古早味蛋糕。

A pan-Asian table in Geneva — dumplings, curries and wok-tossed noodles.日内瓦的泛亚洲餐桌——饺子、咖喱和炒面。

Maryland blue crabs dusted with Old Bay, a mallet and a view of Main Street.撒满 Old Bay 香料的马里兰蓝蟹，一把木槌，望着主街。

A serene tea counter whisking matcha and pouring sencha sourced straight from Japanese farms.安静的茶吧台，现刷抹茶、现泡煎茶，茶叶直接来自日本茶园。

A sunlit conservatory with a bookshop inside: brunch, tea and something sweet. A cute café with a little bookshop inside… good food.阳光温室里藏着书店：早午餐、茶和一点甜。 可爱的咖啡馆，里面藏着一间小书店……东西也好吃。

Northeastern-style skewers dusted with cumin and chilli, with a cold beer.东北风味烤串，撒满孜然辣椒，配一杯冰啤酒。

Skewers off the charcoal and cold dishes, the way a Beijing summer night tastes.炭火烤串和凉菜，北京夏夜的味道。

A sweet spot for matcha tiramisu and matcha lattes that taste of the leaf, not just the sugar.抹茶提拉米苏和抹茶拿铁，喝得出茶叶本身，不只是甜。

A Chinese-Chilean kitchen of bao, gyoza and dumplings with a Santiago twist.中智融合的小厨房：刈包、煎饺和带圣地亚哥风味的饺子。

Thai street noodles and a punchy papaya salad in a lively little room.热闹小店里的泰国街头面和够劲的木瓜沙拉。

Polished sushi and creative maki rolls in a suburban dining room.郊区餐厅里精致的寿司和创意卷物。

Individual hot pots with a sauce bar — and the match on the big screen. Good pot, bad game (Spain vs Portugal).一人一锅的火锅和调料台，大屏幕上还放着球赛。 锅很好吃，球赛很糟（西班牙对葡萄牙）。

After the slopes: lasagne, veal and a big glass of red by the fire.滑完雪后：千层面、小牛肉和炉边一大杯红酒。

On the hill above Brown, a strawberry matcha latte and a quiet table among students.布朗大学山坡上，一杯草莓抹茶拿铁，和学生们一起安静坐着。

David Chang’s pork buns and Momofuku ramen, the bowl that changed New York noodles.张锡镐的猪肉包和桃福拉面，改变了纽约面食的一碗。

Crackly Korean fried chicken in soy garlic or sweet-spicy glaze.酥脆的韩式炸鸡，酱油蒜香或甜辣两种口味。

An American brasserie: Parmesan truffle fries and a towering chocolate cake.美式大餐馆：帕玛森松露薯条和高高的巧克力蛋糕。

Waterfront in the old whaling port: lobster, scallops and a harbour sunset.昔日捕鲸港的海边：龙虾、扇贝和港湾日落。

Barracks Row’s little French corner for a cherry tart and the canelés with their dark, burnished shells.国会山下的法式小角落：樱桃挞，和外壳焦黑发亮的可露丽。

Japanese home cooking near the beach: curry rice, karaage and a warm bowl.海滩边的日式家常菜：咖喱饭、唐扬鸡和一碗暖暖的饭。

The crowded tapas bar for razor clams, grilled prawns and a mini burger with cava.人挤人的小吃吧：竹蛏、烤虾和配卡瓦的小汉堡。

By the old harbour: plokkfiskur, the creamy fish stew, and fish and chips.老港口边：奶油炖鱼，和一份炸鱼薯条。

Spelt-battered fish of the day, with dips made from skyr. Amazing fish soup.斯佩尔特面糊裹的当日鲜鱼，配 skyr 酸奶做的蘸酱。 鱼汤绝了。

An Argentine-run nook of books, medialunas and alfajores beside a cortado.阿根廷人开的书店咖啡馆，牛角面包、阿法赫饼配一杯可塔朵。

Georgetown’s Ethiopian table: tibs, doro wat and a veggie combo on injera.乔治城的埃塞俄比亚餐桌：炒牛肉、辣炖鸡和英杰拉上的素菜拼盘。

Milky ox-bone soup simmered for hours, seasoned at the table with salt and scallion.熬了几个小时的奶白牛骨汤，在桌上自己加盐和葱。

Korean home cooking with a modern hand: bossam, japchae and a set lunch tray.有现代感的韩式家常菜：菜包肉、杂菜和午餐定食。

Thai tea soft serve, kaya toast and pandan sweets, all in a tiny bright room.泰式奶茶软冰淇淋、咖椰吐司和斑斓甜点，挤在一个明亮的小房间里。

Lamb soup in a bread bowl, refilled for free — and waffles at the end. A free waffle and unlimited lamb or fish soup. We had six bowls.面包碗盛的羊肉汤，可以免费续，最后还有华夫饼。 送华夫饼，羊肉汤和鱼汤无限续。我们喝了六碗。

A sharp little bar known for its yuzu matcha tonic and a rich einspänner.小而精致的咖啡吧，招牌是柚子抹茶汤力和浓郁的维也纳咖啡。

Bubbling soondubu with a raw egg cracked in, a crispy fried fish and endless banchan. Always comfort food.冒泡的嫩豆腐汤打进一个生鸡蛋，配一条炸鱼和续不完的小菜。 永远的安慰食物。

The late-night Koreatown classic: a stone pot of soft tofu stew and galbi. Always comfort food.韩国城深夜经典：一石锅嫩豆腐汤和烤排骨。 永远的安慰食物。

A Parisian-style pâtisserie of glossy éclairs, macarons and a crisp praline-filled Paris-Brest.巴黎风格的甜点店：亮晶晶的闪电泡芙、马卡龙和夹满果仁糖的巴黎布雷斯特。

A small French spot for a shared plate, a glass of wine and something from the oven.小小的法式馆子：一盘分享菜、一杯酒，和刚出炉的小点。

Annandale’s Korean comfort: ox-bone soup and a plate of tender boiled beef.安嫩代尔的韩式暖胃：牛骨汤和一盘软嫩的白切牛肉。

Koreatown comfort: bibimbap in a hot stone bowl and haemul pajeon.韩国城的家常味：石锅拌饭和海鲜葱饼。

Latin ceviches and tacos in a Back Bay basement, bright with lime.后湾地下室里的拉美塞维切和塔可，满是青柠香。

Sukhothai-style noodles and the koong karee crab curry in a bright East Village room.东村明亮的店里：素可泰风味面和咖喱蟹。

Classic New York brunch by the park: lemon ricotta pancakes and house jams.公园旁的经典纽约早午餐：柠檬里科塔松饼和自家果酱。

Tapas and Spanish wine: chorizo with figs, gambas and a paella to share. Cucucucurella~ se come una paella~西班牙小吃和葡萄酒：无花果配西班牙香肠、蒜香虾和分享的海鲜饭。 Cucucucurella～ 来吃一锅海鲜饭～

A Korean café on Newbury Street: pistachio lattes and croffles under a minimalist glow.纽伯里街上的韩式咖啡馆：开心果拿铁和可颂华夫，灯光极简。

Chengdu-style hot pot with a fiery beef-tallow broth and hand-cut beef.成都风味火锅，牛油红汤配手切牛肉。

A Seoul-street-style BBQ hall: pork belly and marinated galbi over charcoal.首尔街头风格的烤肉馆：炭火烤五花肉和腌排骨。

Peter Chang’s Sichuan: dry-fried eggplant, scallion bubble pancake and Peking duck.张鹏的川菜：干煸茄子、葱香气球饼和北京烤鸭。

Tapas a few steps from the Sagrada Família: patatas bravas and croquetas.圣家堂几步之遥的小吃：辣酱土豆和可乐饼。

Georgetown’s Neapolitan pizzeria by the canal, its oven glowing all evening.乔治城运河边的那不勒斯披萨店，窑火整晚都亮着。

Taiwanese-inspired ramen up a narrow H Street stair — the Toki classic and dumplings.H 街窄楼梯上去的台式拉面——招牌 Toki 拉面和饺子。

Colourful soup dumplings and Shanghainese plates in Flushing.法拉盛的彩色小笼包和上海菜。

The graffiti-painted bakery where Reykjavík queues for a sticky cinnamon snúður warm from the oven.涂满涂鸦的面包店，雷克雅未克人排队等一个刚出炉、黏糊糊的肉桂卷。

Peruvian beans from small farms, poured as a clean filter in a leafy Miraflores passage.来自小农的秘鲁豆子，在米拉弗洛雷斯一条绿意小巷里冲成干净的手冲。

Up a flight of East Village stairs: a Japanese tea house of black-sesame crème brûlée and dessert sets.东村上一层楼的日式茶屋：黑芝麻焦糖布丁和甜品套餐。

An izakaya of skewers, karaage and sake after work.下班后的居酒屋：串烧、唐扬鸡和清酒。

A Dupont bookstore with a café inside: browse, then brunch and a slice of pie.杜邦圆环的书店里藏着咖啡馆：逛完书，吃早午餐和一块派。

Classic Spanish dining: paella, croquetas and a dessert trolley.经典西班牙餐：海鲜饭、可乐饼和甜点推车。

Tapas and sangria in the old town.老城里的小吃和桑格利亚。

Isan heat: larb, grilled pork neck and a som tum that does not hold back.泰东北的辣：拉帕、烤猪颈肉和毫不手软的青木瓜沙拉。

Crispy fried chicken on a waffle with syrup, the sweet-salty Southern way.酥脆炸鸡放在华夫饼上淋糖浆，南方式的甜咸。

A Wellesley bistro of Mediterranean small plates and seasonal fish.韦尔斯利的地中海小馆：小盘菜和当季的鱼。

Nordic calm in Milan: cinnamon buns, open sandwiches and a long filter coffee.米兰里的北欧安静：肉桂卷、开放式三明治和一大杯手冲。

The Palermo bakery’s outpost: cannoli filled to order and pistachio-studded Sicilian pastries. A bakery named Rosetta can’t be bad.巴勒莫面包店的分店：现灌的西西里卷，和撒满开心果的西西里点心。 叫 Rosetta 的面包店，不可能难吃。