The 50 Best TasteHunters are a group of social media ambassadors with an insatiable appetite for food, cocktails and travel. As they discover new destinations and sample diverse hospitality experiences, they also capture their adventures in colourful and engaging ways across their and 50 Best’s digital channels. To wrap up the year, we asked them to reflect on their best experiences of 2023 – explore their ultimate highlights from a year of fantastic dining and drinking, and scroll down to find out what’s on their newly opened wish list for 2024
DINING
Table by Bruno Verjus, Paris
“Table by Bruno Verjus is a true reason of excitement when visiting Paris. Taking two of the 24 seats of gastronomic spectacle felt almost like a ‘back to the future’ snapshot – the future of fine dining. Bruno Verjus is among the pioneers redefining the rules of the culinary scene.
“The best and freshest produce of the day is cooked à la minute by an amazing team where every individual is a star. There is no mise en place – just a lot of creativity. Everything happens in front of the guests. Chef Verjus always spends time outside of the kitchen, spreading good vibes and casually interacting with guests. Friends of the restaurant and local artisans and producers are always dropping by with produce and the wine list is amazing, what more could you ask for?”
Text and photos by Ruxandra and Gabriel Gavrilescu (@amusebouche_ro)
Nel’s Restaurant, Sydney
“One of the best things I've eaten this year is the Beef Wellington at Nel's Restaurant in Sydney. Beef Wellington sounds like such a traditional and boring dish, however it's one of my favourite things to eat as it is so complex and takes so much skill to cook the meat; the pastry has to be perfect and the flavours have to be balanced. At Nel's, chef Nelly Robinson and his team serve their version with a slow-cooked beef cheek, spelt pastry, beautiful carrot purée, beef and peppercorn sauce. It was a dish that transported me and my friends to London immediately.”
Text and photo by I-Hua Lim, @msihua
La Cime x Shake Shack, Osaka
“In 2020, chef Yusuke Takada of La Cime won the Inedit Damm Chef's Choice Award and he has continued to make strides ever since. One of the most memorable collaborations of 2023 was a burger and shake mashup between Chef Takada and Shake Shack.
“The La Cime Shack (featuring 100 per cent hormone-free Aberdeen Angus beef, senmaizuke [pickled turnips], yuzu citrus and a ‘special sauce’ made from a blend of dried shrimp, chili peppers and several other spices) was developed to make Takada’s fine dining more accessible and to create a burger with distinctively Japanese ingredients.
“Normally, collaborations are held between famous chefs and it’s very hard to snag a table but, in this one, the input of a famous chef into a fast-food restaurant made fine dining more accessible to everyone and appealed to the original enjoyment of food beyond genres. We can expect more of these unique, cross-restaurant collaborations in the future to enliven the Japanese dining scene.”
Text and photo by Keisui Suzuki (@keisui)
Diverxo, Madrid
“My top gastronomic experience of 2023 was without doubt Diverxo in Madrid – No.3 in The World’s 50 Best Restaurants 2023. Chef Dabiz Muñoz is like a real-life Willy Wonka serving you the tastiest food ever in the most fun way possible. The experience is crazy! I still remember the taste of his gum-inspired dessert and the ‘salad made with what’s left at the back of the fridge’. Plus, the wine pairing by Miguel Ángel Millán (the Beronia World’s Best Sommelier 2023) is like a work of art.”
Text and photo by Oscar Barrera (@oscarbarreramarengo)
Metronome x Lolla x Grace Park, Manila
“I’m grateful for the many incredible meals I’ve enjoyed in 2023, but one that was especially meaningful was a six-hands dinner by three powerhouse Filipinas: Margarita Forés (Grace Park and Lusso, Manila), Johanne Siy (Lolla, Singapore) and Miko Calo (Metronome, Manila), held at Metronome.
“Aptly called ‘Filipinas’, the dinner showcased flavours and textures of home that have shaped the chefs' culinary perspectives, while also incorporating Singaporean ingredients, a nod to Siy’s current home and a country loved by so many Filipinos.
“From snacks of parmesan crisp with pansit-pansitan by Siy, escargot with laksa broth and ikura by Calo, and ukoy with gambero rosso (red prawn) and Hainan ginger sauce by Forés – through to three kinds of crab with aligue; Huat Ah of abalone, mushroom and kalamansi; Ulang of Bulacan river prawn and tinigib; and Roselle-raspberry granita with coconut foam and lychee gulaman – it was an evening of powerful feminine energy that translated into very delicious plates, all with an educational component. Even though I was born and raised in the Philippines, I learned about several ingredients for the first time that evening!”
Text and photos by Cheryl Tiu @chertiu
Mil, Moray
“Our favourite dining experience of 2023 took place 3,500 meters above sea level at Mil, overlooking the Incan ruins of Moray in Peru. Here, 50 Best chefs Virgilio Martínez and Pía León, along with Malena Martínez, have created a unique centre that extends far beyond dining. At Mil, the team engages in extensive research and collaboration with local Incan communities to revive ancient ingredients and cooking techniques. These are then incorporated into an eight-course, ecosystem-based menu led by chef Luis Valderrama, which offers a taste of history and tradition brought to life through Mil’s innovative lens.
“By combining culinary excellence with cultural and environmental consciousness, Mil solidifies itself as an unmissable destination that offers a profound, delicious and enriching experience. On the journey to Mil, be sure to visit Central and Kjolle in Lima and Mauka in Cusco to fully understand and appreciate the work of the Martínez-León family.”
Text and photos by Theresa Aves and Michael Chorr (@theneverfull)
Pahalgam Hotel, Kashmir
“The most exciting meal I ate this year was at Pahalgam Hotel in Kashmir and was inspired by the natural produce and food rituals of the region. After a morning spent working up an appetite walking through the picture-perfect Kashmir valley dotted with pine trees and bubbling brooks and learning about the ways of the Gujjars – a nomadic shepherd community – I tucked into a delicious, traditional Kashmiri meal.
“It featured foraged greens, sundried vegetables, a fried local cheese called kalari made by the shepherd community, line-caught Himalayan trout, cottage cheese, a local kidney bean curry called rajma with steamed rice and a delicately spiced chicken curry. The meal ended on a sweet note with a bowl of phirni, a slow-cooked Indian sweet pudding made with rice, milk, nuts, sugar and scented with cardamom. I inhaled this heavenly meal while gazing at the snow-capped Himalayas in the distance – a truly unforgettable experience!”
Text and photos by Smitha Menon (@champarani)
La Colombe, Cape Town
“At La Colombe, executive chef James Gaag showcases his exquisite cuisine in a sophisticatedly theatrical manner. The best thing I’ve eaten this year was a new dish on their most recent menu: Namibian crab, game fish and Madagascan caviar. This luxurious dish is fresh, decadent and beautifully balanced – quite honestly, it’s simply superb. The interactive demonstrations, blind wine tasting and mystery cellar tour create a unique and memorable dining experience.”
Text and photo by Kaylee Folster (@getinmybelly.co.za)
Rumari at Raffles Bali x Soigné, Bali
“Our best dining experience this year was the four-hands dinner between chef Gaetan Biesuz from Rumari and chef Jun Lee from Soigné. Lee presented a Seorae Escargot served on top of a decadent steamed egg custard. The texture of the snail paired with the creaminess of the egg was truly a highlight from Soigné's menu. This dish showcased Lee’s fine dining training paired with his Korean heritage.
“Chef Biesuz served up his take on a Sundanese dish originating from West Java, known as ikan pesmol: a giant trevally fish that was served up with a spectacular, smoky table-side finish. The salty hit from the caviar was a great match for the oiliness of the trevally. This dish was equal parts sophisticated and balanced in both flavour and presentation.”
Text and photos by I-Hua Lim (@msihua) and Aaron Tan (@zeboy)
Aleia, Barcelona
“At Aleia, I discovered that liking every single dish on a tasting menu is possible! Chef Rafa De Bedoya presents Catalan cuisine with French flair and Asian nuances. For someone who isn't attuned to that style of cuisine, dining at Aleia is like opening Pandora's box – and I kept wanting more. The original Art Deco architecture of the cavernous dining room is gorgeous, but it's the unexpected delight of the dishes that sparkles. Some of the best things I've eaten the whole year have got to be the grilled snapper with anchovy in mussel gazpachuelo sauce (a soup that originated in Málaga) and the hake and collagen croquette, enriched with collagen instead of the regular bechamel.”
Text and photo by Sihan Lee (@fundamentally_flawed)
Sushi Noz x Brian Lockwood, New York
“The most memorable and wholly, consistently delicious meal I had in 2023 was a collaboration dinner between Sushi Noz (chef Nozomu Abe) and Brian Lockwood, formerly the chef de cuisine at Eleven Madison Park. As Noz is celebrated as one of Manhattan’s top traditional sushi omakase experiences, the meal featured exceptional and minimalist Japanese ingredients, but was woven together with new ideas and techniques. Each course hit me over the head with umami, such as in the cold male crab with bottarga otsumami, followed by hay-smoked baby bluefin with fermented koji jalapeño sauce, and live Hokkaido scallop and uni with black truffle dashi and seaweed.”
Text and photo by Kat Odell (@kat_odell)
Kotaro, Tokyo
“Kotaro is a counter-style izakaya located in a back alley in Shibuya. Japanese izakayas are generally popular restaurants, but at Kotaro you can casually enjoy food of one or two ranks above the rest, with a certain elegance and attention to detail – and it’s extremely difficult to find this type of izakaya in the centre of Tokyo.
“The small-plate-style dishes allow even one person to enjoy a variety of recipes. The owner, Kotaro-san, sources his ingredients from suppliers he trusts. The signature potato salad, minced meat cutlet and Kagawa Sanuki-style udon noodles are highly recommended, but if you can't choose, go for the omakase option. Sake and wine can be enjoyed by the glass. Kotaro’s friendly personality is also part of the charm and of the reason why I have loved this hidden spot for a long time.”
Text and photos by Keisui Suzuki (@keisui)
DRINKING
Casa Gangotena, Quito
“As I truly love learning about different cultures through the food and drink lens, some of the most interesting cocktails I enjoyed this year were at Casa Gangotena in Quito. The drinks celebrate Ecuador’s popular fiestas throughout the country – crafted by food and beverage director Jossimar Lujan and his team and served in specially created ‘beverageware’. Each cocktail is made with locally sourced spirits and ingredients and is emblematic of local culture and traditions. For instance, Carnaval de Guaranda reincarnates one of the most popular fiestas with key ingredients like the local moonshine pajaro azul, along with truffle, vodka, hops and figs. La Mama Negra honours the Virgin of Mercy in the form of rum, toasted butter, purple sweet potato and cacao, served in a vessel that has her face etched on it.”
Text and photo by Cheryl Tiu @chertiu
Bar Trigona, Kuala Lumpur
“The best bar experience I had this year was at Kuala Lumpur’s Bar Trigona. While the gorgeous space, ranked No.36 on Asia’s 50 Best Bars 2023, is a feast for the senses, the menu brings the experience back down to earth with its focus on distinctly Malaysian ingredients sourced from the four regions that the bar team is from.
“Unique flavours like laksa, jackfruit, Gula Melaka and even Bak Kut Teh make an appearance on the menu, pushing flavour boundaries beyond the traditional components of sweet, sour, bitter and spicy. But alas, my favourite cocktail was the classic Trigona Old Fashioned, a luscious and perfectly balanced drink that shines due to its namesake ingredient: raw Trigona honey. As the team prepares to launch its second menu under the helm of Rohan Matmary, it will be exciting to see what aspects of Malaysian terroir are spotlighted next.”
Text and photo by Doris Sun @cocktailfiles
Moonshiner, Paris
“Moonshiner is the quintessential speakeasy inspired by the clandestine drinking dens of the prohibition era. This gorgeous little bar is tucked away behind a pizza restaurant and, to enter it, you have to walk through the pizzeria’s large refrigerator before being transported back in time to the most charmingly quaint bar. The cocktails, of course, were also incredible. Head bartender Joaquin Malki ensures that all drinks are impressive. The Taboulé – a tasty tipple consisting of vodka, mint, parsley, cucumber, clarified tomato, rye vodka and amaretto – was my favourite.”
Text and photos by Kaylee Folster (@getinmybelly.co.za)
Mahaniyom Cocktail Bar, Bangkok
“Going to Mahaniyom is a treat for all five senses. Co-founder Ronnaporn ‘Neung’ Kanivichaporn takes the ethics of sustainability and makes them delicious, adding a wow effect to match with playful edible garnishes. My favourite is the Cow, which is a tribute to dairy in all its forms – beef fat, milk, cheese and brown butter sewn together with brandy, red wine, miso and palm sugar. It takes a genius to master that chaos and Kanivichaporn does it with dexterity and skill.”
Text and photo by Sihan Lee (@fundamentally_flawed)
LOOKING AHEAD TO 2024…
“What I’m really looking forward to experience in 2024 is what Thai immigrants have done in Las Vegas when I travel there for The World’s 50 Best Restaurants 2024. There’s a great heritage there that looks really tasty!” Oscar Barrera (@oscarbarreramarengo)
“In 2024, we are most looking forward to visiting Diverxo 2.0. While the details of the restaurant remain under wraps, we know chef Dabiz Muñoz is undoubtedly creating something spectacular for diners.” Theresa Aves and Michael Chorr (@theneverfull)
“In 2024, I’m most excited to check out the lively all-day (and night!) bar scene in Athens.” Doris Sun @cocktailfiles
“We look forward to visiting Reale in Italy. We have had the chance to taste Niko Romito’s food before, but not yet in his flagship restaurant.” Ruxandra and Gabriel Gavrilescu (@amusebouche_ro)
“One of my top bucket list destinations has always been Uzbekistan – and believe it or not, I’m yet to visit South Korea and its gastronomy scene is very high on my list.” Cheryl Tiu @chertiu
“Shingo Gokan is expanding The SG Club from Tokyo to New York – I couldn’t be more excited!” Kat Odell (@kat_odell)
“The Spanish Basque Country has many well-known restaurants, such are Azurmendi, Asador Etxebarri, Mugaritz, Arzak, Blue Izar and Txispa – a new restaurant by Japanese chef Tetsuro Maeda – and I hope to visit them next year.” Keisui Suzuki (@keisui)
“We would love to visit South Korea and eat at Onjium, a restaurant that is so much more than a dining establishment. It combines both Seoul's past and present, merging a research institute and a restaurant. We look forward to immersing ourselves into the South Korean culture.” I-Hua Lim (@msihua) and Aaron Tan (@zeboy)
Browse even more restaurant and bar recommendations across the world on the 50 Best Discovery website, and follow 50 Best on Instagram, Facebook, X and YouTube for the latest news, features and videos.
