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Above the surreal casino and cantilevered curves of Singapore's Marina Bay Sands sits Waku Ghin, drawing diners by name alone. That name is Tetsuya Wakuda, the chef whose reputation underpins its considerable appeal.
The open kitchen is both blessing and bane, our reviewer confides. Watching chefs at work and savouring the aromas is a joy, but if she can see them, then they can see her dining, too.
IDAM, Alain Ducasse's first Gulf venture, sits atop I.M. Pei's Museum of Islamic Art in Doha. With interiors by Philippe Starck, it is already proving one of the most popular restaurants in the region.
Crystal chandeliers and gold etchings make this no ordinary patisserie. The decor nods to the Incroyables and Merveilleuses of late eighteenth-century Paris, flag-bearers of an aristocratic subculture, as much as to its celebrated meringue creations.
Marked by a colourful map of bean origins, Coffee Collective serves nothing heavy, bitter or dark, and certainly no sugar, which the baristas insist destroys the aroma. Here, coffee is crafted rather than merely made.
Confronted by a milk-fed baby goat of barely a few months, our cook marvels at its beautiful pink flesh, and questions the old butcher's prejudice that female animals yield meat too smelly to eat.
Operating beyond the law in unlicensed premises, supper clubs sidestep prosecution by inviting contributions rather than charging set prices, often byo. We explore the two traditions, from the convivial book-club style to something altogether more ambitious.
When Mohamad Bitar struggled to find a falafel in Dubai, he turned his disappointment into Just Falafel, a venture to take the humble dish to new audiences. With Fadi Malas as chief executive, the idea is going global.
Over white asparagus at a palazzo in Montegrappa, Giuseppe Aquila calls his firm a small family company that is also international. He neglects to add that it is among the world's foremost luxury penmakers.
In some cultures the way food looks matters as much as its taste. Anissa Helou considers how Japanese and Arab chefs alike treat the plate, the bowl and the arrangement as essential to the meal.
Having written The Fifth Quarter, a book devoted to the animal's less noble innards and extremities, Anissa Helou had never encountered this particular delicacy, so she travelled to Beijing to sample it for herself, purely for research.
With dark oak panelling, mellow lighting, green leather and a stained-glass terrace, Martin Brudnizki has impressively recreated the between-the-wars feel of the Ivy's elder sibling. Happily, the resemblances do not end with the decor.