For a restaurant to earn a Forbes Travel Guide Five-Star rating, the experience must transcend the plate.
When our anonymous inspectors visit a restaurant, they test hundreds of exacting standards. There should be a strong sense of place, where the design or atmosphere tell a story as compelling as the cuisine. The staff members don’t just serve dishes; they also engage with guests, talking knowledgeably about the ingredients or wine with an ease that feels like a conversation rather than a lecture. And the food and its presentation should be extraordinary, leaving an impression long after the night ends.
We talked to four chefs who did all of these and more, joining the elite Five-Star ranks for the first time in our 2026 Star Awards. They shared the dishes that define their kitchens and the overlooked menu gems you should seek out.
Lai Heen, Macau
Hanging high above the city on The Ritz-Carlton, Macau’s 51st floor, Five-Star Lai Heen takes Cantonese cuisine to a new level. Executive chef Jackie Ho, whose decorated career spans more than 40 years, oversees the kitchen in the dark and stylish dining room.
Ho’s must-try dish: Deep-fried Chilean sea bass fillet with crispy garlic
“This exquisite creation is a modern homage to the beloved Hong Kong classic typhoon shelter crab. Using premium Chilean sea bass sourced from the pristine Antarctic waters, the fillet is delicately coated in a light batter made with locally selected soybean oil, then deep-fried to golden perfection. A final toss with fragrant crispy garlic enhances both aroma and texture, ensuring a crisp exterior and tender, succulent interior.
“The dish respects tradition while elevating it with refined technique and premium ingredients — making it a must-try highlight of Lai Heen’s menu.”
Ho’s most underrated dish: Barbecued sliced Iberico pork with French foie gras in honey sauce
“This dish reimagines the nostalgic Cantonese delicacy golden coin chicken, once a staple but now rarely seen due to its intricate preparation. Traditionally made with chicken liver and pork, I elevate the recipe with luxurious upgrades: French foie gras wrapped in caul fat, paired with Spanish Iberico pork and king oyster mushroom, then grilled and glazed with honey sauce. The result is a rich, layered flavor profile that balances heritage with innovation.
“While understated in appearance, it is a hidden gem that showcases my dedication to reviving classic Cantonese flavors with modern sophistication.”
Atlas Buckhead, Atlanta
Set inside new Five-Star The St. Regis Atlanta, Atlas is the first restaurant in Georgia to win the top award. In the art-filled dining room, chef Freddy Money combines his British heritage with the culinary traditions of the South in fresh, surprising ways.
Money’s must-try dish: The Finest Langoustine
“The finest langoustine is a must-try because it distills luxury down to clarity. The sweetness of the langoustine is left pure and untouched, lifted by the earthiness of truffle and the natural sweetness of corn. Each element amplifies the next, creating depth without excess and letting the ingredient speak for itself.”
Money’s most underrated dish: Game Season
“Game Season is underrated because it’s built on restraint rather than spectacle. The squab is handled delicately to highlight its natural depth, while pistachio bavarois adds subtle richness, turnips and pickled daikon bring earth and acidity, and huckleberries echo the game with focused dark fruit. The squab sauce ties it together without overpowering. It’s a complex dish about balance and seasonality.”
Sushi Kissho by Miyakawa at Raffles at Galaxy Macau
Lauded Japanese master chef Masaaki Miyakawa launched his first international outpost with Five-Star Sushi Kissho. Just 10 diners get to sit at the exclusive restaurant’s hinoki cypress counter and watch the expert chefs meticulously craft Edomae-style sushi.
Miyakawa’s must-try dish: Shimane black abalone with liver sauce
“This is the signature dish from award-winning restaurant in Sapporo. Using black abalone from Shimane Prefecture caught by my most trusted fisherman, the abalone is fed with kombu to enlarge its liver. It’s slow-cooked with water, sake and kombu algae for three hours and served with a luxurious sauce made from abalone broth and liver. This unforgettable creation epitomizes my commitment to honoring the essence of each ingredient.”
Miyakawa’s most underrated dish: Kohada, or gizzard shad fish
“Kohada is a sushi topping that showcases the characteristics of a restaurant. Salt is used to draw out moisture, and vinegar is then absorbed into the drained flesh — the most important aspect is the balance of all elements. The flavor is seasoned with salt, vinegar and soy sauce, and the harmony with the shari [sushi rice] determines one’s preference.
“At Sushi Kissho, we are particular about the vinegar used to prepare the kohada, blending several citrus varieties — such as sudachi, kabosu and yuzu — with two types of rice vinegar. We use the same vinegar for the shari to ensure harmony between the rice and the topping.
“Another crucial point is this: salt is salty, vinegar is naturally sour — but when we add lightly roasted sweet obotoro, or minced shrimp, and shape it into nigiri, it creates a perfect balance of saltiness, acidity, and sweetness. This three-flavor harmony results in a kohada nigiri unique to Sushi Kissho, where all elements come together seamlessly.
“Kohada is an indispensable piece of Edomae sushi. Of course, it is delicious on its own, but it also serves as an important accent within a sushi course. For example, when served after otoro [fatty tuna], it refreshes the palate, resetting it and allowing a smooth transition to the next piece. In this way, kohada has the power to completely shift the mood within a course. It may not have the flashiness of uni or otoro, but like tamago [an omelet], kohada represents the essence of a restaurant’s flavor.”
Flybridge, Boca Raton
The Boca Raton boasts the title of the only quadruple Forbes Travel Guide Five-Star resort in the Americas — and one of those Five Stars belongs to Flybridge. There, chef Peter Annewanter, a 25-year fine-dining veteran, creates masterful seasonal tasting menus.
Annewanter’s must-try dish: The tasting menu
“At Flybridge, the must-try is the experience itself. I have designed the menu as a carefully choreographed progression, where each course builds on the last. Whether guests select three or five courses — vegetable-forward, seafood-driven or a combination — the tasting menu is meant to be enjoyed in full, allowing flavors, textures and techniques to unfold organically over the evening. Rather than centering on a single signature dish, Flybridge invites diners to surrender to the rhythm of the menu, where the true expression of the restaurant reveals itself through the complete journey.”
Annewanter’s most underrated dish: Gnocchi Parisienne
“One dish that often surprises guests is the gnocchi Parisienne. This vegetarian course — finished with Parmesan, spinach, beurre noisette and tableside shaved truffle — delivers an unexpected depth of flavor and balance that leaves a lasting impression. That said, Flybridge resists the idea of standouts. From the opening caviar amuse-bouche and housemade bread and butter to the refreshing sorbet and final dessert, each course plays a deliberate role.”
This week, we revealed our 2026 Forbes Travel Guide Star Awards. Click here to see the list of winners.
