Recognised as the best oyster omelette in Bangkok and beyond, is Nai Mong Hoi Thod worthy of its Michelin Bib Gourmand?

There are plenty of regional specialties to try on Sifnos island in Greece, but if you want to take a piece of this magical place home with you, here’s where to go for souvenirs.

Here’s a list of Istanbul restaurants where you can eat like a local and truly appreciate traditional Turkish food.

Evelina Alarcon started cooking professionally later in life, but that didn’t stop her from opening a restaurant in her backyard to feed Melburnians traditional Peruvian dishes.

Quick, easy and addictibeChef, cookbook author and cooking teacher Tony Tan shares his recipe for dry-fried green beans from Sichuan.

This simple recipe for the best ever dip comes all the way from Iran, and the story behind it it as heart-warming as the dip is delicious.

Whether in the mountains or metres from the ocean, these tavernas in Chania on the Greek Island of Crete prove it’s possible to find good food with a view.

Not all restaurant openings are covered by mainstream media, but that doesn’t make them any less worthy. Here are 21 new Melbourne restaurants from the last 12 months that you won’t read about elsewhere.

Once reserved for royal kingdoms, Persian cuisine is rooted in ancient Silk Road trades and propelled by talented home cooks who are fiercely proud of tradition.

At Tang Jai Yoo in Yaowarat, Bangkok, people come for affordable suckling pig praised by Anthony Bourdain and stay for a deep dive into Teochew cuisine.

Diporto Taverna, Athens’ underground restaurant, has been too legit to quit for 130+ years. Everyone knows about it. And you should still go.

If you visit the famed Boat Noodle Alley in Bangkok on the hunt for atmospheric noodle shops, you’re in for a shock. But what’s there is just as important.

Tulum chef Coskun Uysal shares a traditional recipe for one-step Turkish yoghurt soup, with the option to add a modern spin with dill granita.

Chef Hamed Allahyari from Cafe Sunshine and SalamaTea Restaurant shares his sabzi polo recipe; fragrant herbed rice eaten during Nowruz (Persian New Year).

Insanely quick and easy to cook, otak-otak is an aromatic fish cake wrapped in banana leaves and grilled over charcoal that’s popular in Southeast Asia.