Features - Maître d’

Friday brunch is big in Doha, and Choices at Oryx Rotana serves one of the best, with live jazz and an ever-changing, extensive selection of dishes.

Introducing the concept of slow food to Myanmar, Sharky's is famed for its local, organically grown and manufactured products, including artisan breads, a wide variety of cheeses, cold cuts, yogurts, eggs, fruit, and vegetables.

Gordon Ramsay’s protégé Jason Atherton made a bold move away from Ramsay’s Maze concept, striking out on his own with a unique idea – a British ‘social eating’ spot. It’s proved a massive hit in London.

In a city with a dazzling array of 5-star hotels offering up cuisines from the four corners of the globe, a restaurant with a daily menu of just 12 rotating European-inspired items is causing a culinary stir.

French avant-garde chef Paul Pairet’s bold new restaurant indulges more than just tastebuds: each night in this windowless room at an undisclosed Shanghai address, 10 diners get to go on a gastronomic journey unlike any other.

A freshwater-fish tradition with a hint of Croatian lavender on the banks of the Danube makes Restaurant ·aran a highly recommended Belgrade dining experience.

Chef Helena Rizzo’s vegetable-focused cooking is the new gastronomic vision from São Paulo.

A carpenter in one life, executive chef Adam Barnett uses the disciplines he learned then in his culinary style and cuisine.