[Shanghai] C Pearl

A sprawling, generic-looking mall on Century Avenue in Pudong seems an unlikely place for culinary distinction, yet that is precisely where I encountered one of my most unexpected restaurant discoveries in recent memory. Executive chef Mr. Elijah Holland and chef-de-cuisine Mr. Joshua Moroney bring a wealth of ideas to C Pearl — from foraging to locavorism — many of which have yet to find a foothold in Shanghai’s dining scene at large.

[Shanghai] The Cannery brunch

The Cannery’s brunch menu is an interesting, if not essential addition to Shanghai’s brunch scene, with a fair share of both standouts and letdowns. While the food was not as inspiring as Highline’s brunch menu, the ambiance was a lot less frantic, making it a good destination for a quieter, more laid-back brunch.

[New York] Lilia

Manhattan is no stranger to good Italian food, from age-old establishments like Carbone and Del Posto, to relative upstarts like L’Artusi and Pasquale Jones.
So when a new Italian restaurant has half of Manhattan flocking across the river to Brooklyn, you know it’s something different.

[Tokyo] Abysse

There are probably few other restaurants in the world that dedicate their attention as unwaveringly to seafood as chef Kotaro Meguro’s Abysse in Tokyo. The 30-year-old chef forgoes meat dishes entirely on his menu, turning an unwavering focus to the fruits of the ocean.