Pachamama | London

London’s newest addition to its expanding Peruvian restaurant scene, Pachamama draws on the culinary diversity of Peru, producing dishes that reflect the spectrum of influences in Peruvian cuisine using the finest of locally-sourced, seasonal British produce.

The kitchen is headed up by Tom Catley, who previously was Head Chef at numerous acclaimed restaurants. The menu is designed for sampling and sharing and will consist of small plates, main dishes and substantial plates for the table to share. Showing Peruvian flare, flavours, techniques and presentation alongside classic British flavour profiles, dishes include salmon with watercress, horseradish, beetroot with bleeding tiger’s milk; whole Cornish lobster with a herbed butter sauce and truffled purple potato salad; and grilled Brussel sprouts with squash, heritage carrots, salsa criolla and shaved Berkswell. With each plate meticulously prepared and artfully arranged, basic native ingredients such as corn and plantain are brought to life.

18 Thayer Street, W1U 3JY, UK | pachamamalondon.com

Hecho | San Francisco

This modern Mexican restaurant is the first restaurant project from local San Fran business owners, Jesse Woodward and Dana Gleim, designed by C Walters Design. Consulting chef Jamie Lauren (of Bravo TV’s “Top Chef”) designed the food menu, with modern spins on classic Mexican fare, including an array of signature tacos with bold flavor combinations such as fried plantain, duck mole, prawn and chorizo and a signature Al Pastor Puffy Taco with a flauta-style shell. The cocktail menu is one to try, created exclusively by local cocktail consultants Sipcraft, with the signature drink aptly named Guns a Blazin’, which is a gin-based cocktail that’s set on fire, featured alongside an extensive tequila and mezcal drink selections.

2200 Market Street, San Francisco, CA 94114, USA | hechoinsf.com

Beso | San Francisco

Besois the brainchild of Damien Chabaud-Arnault and Chef Nicolas Ronan (owners of notable SF French restaurantBisou Bistronomy), along with Chef Anthony Lemortellec (NYC’sBoqueria). The menu includes Catalan hot and cold tapas, traditional charcuterie cheese and meat items and shareable dishes, using all grow-to-order produce sourced from its own farm in Napa Valley. Chef Nick Ronan and his chefs design seasonal menus with the Farm Manager in order to facilitate a unique grow to order connection that supports ever changing seasonal menus.

4058 18th Street, San Francisco, CA 94114 | besosf.com

Long Chim, Singapore

With David Thompson at its helm, Long Chim in Marina Bay Sands will ace Thai food. Chef’s award-winning cuisine is set to combine Bangkok street food with fine dining techniques. With David’s restaurant Nahm having quickly been awarded some of the top spots of the World’s Best Restaurant rankings, Long Chim is aiming to “further enhance the world-class dining options available to our guests at Marina Bay Sands”, as President and Chief Executive Officer of Marina Bay Sands, George Tanasijevich said. Chef Thompson said he will produce “authentic, great tasting street food that is affordable and accessible. We hope Singapore will enjoy what we have to offer”.

10 Bayfront Avenue, Singapore 018956 | marinabaysands.com