Here’s Where The Best Chefs In The World Travel To Eat

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One of the best things about going away is trying the local food. It’s an absolute delight to try tastes and flavors that you couldn’t even imagine back home. Now imagine if you will, you’re one of the best chefs in the world. You’re likely traveling the globe all the time, dining on the most exquisite meals. But where do you suppose they go and eat when they go away?
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Soup Dumplings in Chengdu

“Two weeks ago, soup dumplings in Chengdu, China. That was the best bite of the month.” – Eric Ripert, Le Bernardin, New York
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Biltong in South Africa

“I adore tasting new things. Recently I was in South Africa and I love biltong, their dried meat—lots of flavor and very concentrated. To travel is important to chefs, because if you don’t travel, you don’t taste new things.” – Elena Arzak, Arzak, San Sebastian, Spain
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San Sebastian, Spain

“I went with chef Dan Hunter 10 years ago to San Sebastian; they have a thing they call Basque caviar with little tiny peas in May that are so sweet that they taste like spoonfuls of sugar. I had them every meal.” – Neil Perry, Rockpool Bar and Grill, Melbourne, Australia
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Ciccio, California

“Thomas Keller’s oysters and pearls in California. Delicious.” – April Bloomfield, The Spotted Pig, New York
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Waku Ghin, Singapore

“My last exceptional dinner was in Singapore at Waku Ghin, in the 50 Best in Asia. It’s Japanese food, and it was so good I can’t” – Pierre Hermé, Paris, 2016 World’s Best Pastry Chef Award
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Attica, Australia

“It’s a tie for the rhubarb dessert I had at Relae and the first course cold chicken soup I had at Ben Shewry’s Attica. Both of those dishes I’ve woken up in the middle of the night in the last year thinking about them, yeah, no really, trying to recreate them and depressed that I’ve never been able to.” – Dan Barber, Blue Hill at Stone Barns, New York
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Attica, Melbourne

“A tiny handheld strawberry ice cream cone at Attica in Melbourne. This was the moment that sealed the deal for me: I was standing in the backyard thinking I just had the most amazing meal, and then they hand me this sweet little handmade strawberry cone. What a beautiful way to end such a gorgeous, elegant meal with the utmost humility and honesty and for me, right up my alley.” – Christina Tosi, Momofuku Milk Bar
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Taqueria, California

“Any kind of small taqueria on the southern California coast, surfing and eating tacos, that’s my favorite combination.” – Ben Shewry, Attica, Melbourne, Australia
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Mugaritz, Spain

“The first time I dined at Mugaritz, I was just blown away. Probably the most clever shit on the planet—the level of skill it takes to make something look incredibly simple but in fact is incredibly complex.” – Peter Gilmore, Quay, Sydney, Australia
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Wing Wah, Hong Kong

“The noodles I had two weeks back at Wing Wah in Wan Chai in Hong Kong. When I’m in town, my breakfast and two suppers are always there. They’re handmade egg noodles, made with bamboo poles in the traditional way, with wonton—some of the best things in life.” – Gaggan Anand, Gaggan, Bangkok, Thailand
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