Introduction

I am an unabashed foodie. I love visiting new restaurants to get ideas and learn techniques; though I'm no doubt unqualified to critically rate the restaurants I've visited, I do have a palate and therefore opinions on menu design and food execution. Exceptional culinary is hard, as anyone who has tried to craft the perfect veal demi or a even a simple but balanced Tom Kha Gai can tell you, so despite my ratings I have immense respect for all the restaurants on this list.