A guide to the world’s best-kept culinary secrets

Where do seasoned globetrotters and food enthusiasts go to satisfy their cravings? When they’re not dining at Michelin-starred restaurants or five-star hotels, they’re seeking out under-the-radar haunts and classic comfort food in their favourite cities.

Our travel experts share their favourite dishes and dining spots around the world, including hidden gems in Cape Town, Bangkok’s most succulent pork knuckle, and five different ways to eat a duck in Taipei.

Hidden gems

While I’d love to say my favourite places to eat are all Michelin-starred restaurants, the reality is far less bougie. When I travel, I tend to favour cheap and cheerful haunts that do one thing very well – like Kalky’s in Cape Town, a no-frills dockside restaurant that serves up the crispiest fried hake and chips. Or Aambo Momo in Kathmandu in Nepal, a hole-in-the-wall loved for its steaming momos and smoky achar. 

And then there’s Madame Khanh , the banh mi queen of Hoi An – I ate one of her spicy, pâté-laden sandwiches each day of my trip. It’s hard to explain, but these eateries taste just like their city. No stars, no tablecloths, and sometimes no proper cutlery – just really ridiculously good food. 

- Ella Pleasant, Managing Editor, Brand & Communications, Cathay Pacific

Ramen for the soul

Noodle soup has been my favourite dish for as long as I can remember. Not only is it comforting to both the soul and stomach, but there are also endless variations. Topping my list of eateries is Tokyo’s French-inspired Ebimaru Ramen , known for its lobster broth option. However, what made my visit truly worth the 1.5-hour wait was getting to try the restaurant’s limited special: Jus d’agneau ramen. Garnished with pickled red cabbage, oregano and mint, every bite was bursting with flavour.

Another favourite is Hangari Kalguksu , located in Los Angeles' Koreatown. I first visited on a cold evening after a long hike, and sitting down to a generous serving of seafood kalguksu felt like being enveloped in a warm hug. The restaurant’s thick, doughy knife-cut noodles offer incredible bite, while the abundance of fresh toppings will leave you feeling nourished and content.

- Sarah Lau, Content Editor, Cathay Pacific

Tender temptations

Braised pork knuckle is Thai comfort food at its best. Wander around Bangkok‘s foodie neighbourhoods and you’ll find endless eateries serving this dish – but I strongly recommend visiting Charoen Saeng Silom in Charoen Krung Road. This small, low-key restaurant may be easy to miss, but it has managed to find its way on the Michelin guide . Here, they serve tender, melt-in-the-mouth caramelised pork in a rich and aromatic gravy with a mix of Chinese herbs. It’s the city’s best braised pork knuckle.

- Charlotte Kung, Content Editor, Cathay Pacific

Feathers to fork

Located inside the Silk Place hotel in Taiwan’s idyllic Yilan county, Red Lantern serves excellent traditional Chinese cuisine using local produce. The restaurant’s Cherry Valley roasted duck is just wonderful. The duck is served in five different ways: stewed duck tongue, duck bone soup, and two variations of duck meat and skin wrapped in Sanshin scallion crepe – but the star of the menu is duck nigiri. The combination of the crispy duck skin, soft white rice and gooey grilled cheese makes for an unforgettable bite. 

- Wylie Liu, Deputy Editor, Cathay Pacific

Unconventional delights

Singapore is one of my favourite places to visit, and the main reason is its food – starting with kaya toast. For me, it’s a dish that truly represents the Lion City, and Ya Kun ’s version is as classic as it gets: the fragrant, coconut-y kaya jam and thick slab of cold butter slowly melt into a delectable concoction between warm, thin slices of bread that’s been toasted to crisp perfection. I can eat multiple portions in one sitting. 

When I’m in Tokyo, I love eating at Tofu Shokudo , a restaurant whose menu is centred around house-made soy products. Signatures like the creamy soy milk panna cotta, the hearty tofu chicken soup and the signature tofu rice – featuring a block of tofu marinated in an umami-sweet tare sauce – all shine a spotlight on the versatility of the restaurant’s star ingredient.

- Dominic Ngai, Managing Editor, Cathay Pacific

Burst of flavours

Whenever I’m in Shanghai, one of my favourite things to do is sample Xiaolongbao (soup dumplings) and Shengjianbao (pan-fried buns) from different vendors. I’m fascinated by the diverse methods of preparation, especially when it comes to Shengjianbao, which requires meticulous attention to get the dough fermentation and meat filling just right.

Among Shanghai’s many venerated establishments, Dong Tai Xiang stands out for its Shengjianbao: juicy, amply filled meat buns with perfectly crispy bottoms. Yet, what truly captivates me about this eatery is its scallion oil noodles. This deceptively simple dish of noodles mixed in thick soy sauce, dried shrimp, and fried scallion pieces is intensely rich in flavour – and comforts my rumbling stomach.

- Alice Liang, Content Editor, Cathay Pacific