Review excerpt: Tokyo's Mu-Hung is a friendly, no-frills diner has been the go-to destination for Singapore street-level cooking.
Review excerpt: The menu at Yaumay is the same at both lunch and dinner — and it all fits on a single sheet, rather than over several pages, making it much easier to plan out your meal.
Review excerpt: Kerala no Kaze II offers a small tiffin menu (a la carte items), including idli (rice cakes), vada (savory deep-fried donuts), uppma (semolina porridge), plus some of the finest dosa pancakes in the city.
Review excerpt: There are no statuettes of Hindu deities or keening Bollywood soundtrack music at Tandoor Bar Kamalpur. Instead it feels as comfortable as a local izakaya tavern.
Review excerpt: Don’t let the sticky floor deter you because Kyoto's Lucky Gyoza has a great range of delicious dumplings and is worth a visit.
Review excerpt: Inside Taiwan Tanpao, it’s a one-stop shop: It’s shōronpō dumplings or bust. But even with such a limited menu there is much to enjoy.
Review excerpt: The kimchi at Kimchi no Mizuno is a family recipe that came from South Korea and has been handed down through generations.
Review excerpt: Come for the view, stay for the food. Longrain serves an easygoing take on Thai cuisine that hits all the right notes without attempting to be overly complex or authentic.
Review excerpt: The fiery flavors launch a full-on assault on your palate at Somtum Der, no matter how much the chilies are toned down. It’s not a recipe for faint hearts or sensitive palates.
Review excerpt: With its bottles of nuoc mam fish sauce arrayed in the window, Banh Mi Bakery looks like it’s been beamed over straight from the streets of Saigon.
Review excerpt: Staying on the Everest side of the menu, there’s no shortage of noodle dishes at Taj Mahal Everest, which will probably appeal to people who like Japanese food.
Review excerpt: Calms it only offers one dish: datshi, the fiery, cheesy stew that is considered Bhutan’s national dish.
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