A big part of a Forbes Travel Guide inspector’s job is dining out. According to mountains of expense reports, our incognito inspectors visited more than 2,700 of the world’s top restaurants and bars over the past year. Among the many appetizers, amazing main courses and astounding cocktails consumed, a small number of menu items were so magnificent that they remained on our inspectors’ minds long after they returned home.
As we close out our tab for 2025, let’s look back at some of our team’s most memorable culinary and cocktail moments.
BEST DISHES
Les cheveux d’anges au Caviar Kristal and sea urchin soufflé at Les Amis
Singapore
“In terms of pure decadence, two dishes off the tasting menu at Les Amis in Singapore stood out. The first was a specialty of the chef, consisting of carefully bundled angel hair pasta decorated with green chives and piled high with caviar and colorful shiso flowers. The result tasted as beautiful as it looked. The second standout was a martini glass filled to the brim with a blend of sea urchin and foie gras, and topped with a dollop of caviar.”
Dim sum at Shangri-La Paris’ Shang Palace
Paris
“Dim sum at the Shang Palace stands out in my mind as one of the best things I ate this year. The blue lobster ha kao, ruby dumplings with Chinese chives and the crispy taro rolls were all perfectly executed and memorable for their refined presentation, freshness and quality.”
Marinated botan shrimp with sea urchin and Oscietra caviar at Marina Bay Sands’ Waku Ghin
Singapore
“My favorite bite of 2025 was the marinated botan shrimp. It was presented in a sea urchin shell with colorful Japanese seaweed around it. A caviar spoon really enhanced the taste. The flavors paired well together and had a refreshing, oceanic quality. Watching the chef prepare the dish in front of me also made it even more appetizing.”
Mandarin meat fruit at Atlantis The Royal’s Dinner by Heston Blumenthal Dubai
Dubai
“It looked like a mandarin; however, when I sliced it open, it revealed a silky chicken liver parfait in mandarin gel that melted in my mouth. It was perfection that didn’t need any correction, and it exemplified the chef’s artistic approach. It was divine.”
Bread service at The Tampa EDITION’s Lilac
Tampa
“Pain lyonnaise — French milk bread — served hot and topped with sweet onions and thyme. I could have eaten 10 rolls. It didn’t even need butter.”
Kaya French toast at Marina Bay Sands’ Spago Bar & Lounge
Singapore
“This dish offered a sophisticated take on the traditional breakfast, expertly harmonizing savory, sweet and umami flavors. The foie gras was seared with a perfectly caramelized skin, while the kaya toast provided an aromatic sweetness that nicely balanced the foie gras’ richness. The flavors left a lasting impression.”
Vegetable fried brown rice via Wynn Tower Suites’ room service
Las Vegas
“While the vegan options on room service menus often feel like an afterthought, this was certainly not the case. This dish sounds deceptively simple, but the crisp vegetables, flavorful rice and hearty portion were incredibly satisfying and memorable.”
Carrot dessert at The Umstead Hotel and Spa’s Herons
North Carolina
“I fondly remember the ‘Carrot’ dessert. The dish had a dynamic presentation with visual textures and dimension as well as a variety of flavors, all perfectly sweetened and combined. The dessert was the perfect light and airy ending to the meal.”
Duck-Duck-Duck tortellini at The Fifth Avenue Hotel’s Café Carmellini
New York City
“The Duck-Duck-Duck tortellini, featuring duck-filled pasta with a demi-glace and foie gras foam, was rich and delicious.”
Comté cheese rolls and pomme purée at Grand Lisboa Hotel’s Robuchon au Dôme
Macau
“Joel Robuchon’s addictive Comté cheese rolls and silky pomme puree at Robuchon au Dôme in Macau.”
“It would definitely be the mashed potato at Robuchon au Dome, Macau. It was extremely buttery and smooth but didn’t overpower the flavor of the potatoes. Nothing beats it so far.”
Wood-fired pizza at The Maybourne Riviera’s La Piscine
Monaco
“They employ a man whose sole job is making these pizzas. He even gives a complimentary class to guests. They are next level.”
Crab noodles at Four Seasons Resort Hualalai’s ‘ULU
Big Island, Hawaii
“The standout was the crab noodles, a dish so exquisite it inspired a return visit the very next night. Featuring tender king crab, chewy mochi noodles and a silky, sweet ebi butter balanced by fresh bok choy, the dish perfectly reflected ‘ULU’s dedication to Big Island ingredients and its mastery of pan-Asian techniques. With 75% of the kitchen’s ingredients sourced locally from more than 160 Hawaii farms, every element tasted vibrant and true to place. Prepared with wok-fired precision and presented with elegant simplicity, the crab noodles embodied the restaurant’s sea-to-table philosophy, showcasing how local sourcing, thoughtful execution and a stunning oceanfront setting can transform a meal into an unforgettable experience.”
Breakfast at Six Senses Douro Valley’s Vale de Abraão
Portugal
“The breakfast began with a sommelier offering kombucha and kaffir beverages with an assortment of flavors created with ingredients from the garden. The buffet showcased a wider selection of garden ingredients, along with housemade pastries. Jars of pickled and fermented vegetables lined the shelves surrounding the buffet areas. An à la carte menu with creative dishes supplemented the buffet. Everything was fresh, nutritious, satisfying and memorable.”
Rhode Island Sea Kist oysters at The Chanler at Cliff Walk’s Cara
Rhode Island
“The best bite of 2025 was the Rhode Island Sea Kist oysters at Cara, which had a mild sweetness from a hearts of palm salad and the acidity of pink grapefruit, topped with briny caviar. Unreal.”
Beef tenderloin tartare at Montage Big Sky’s Cortina
Big Sky
“The beef tenderloin tartare at Cortina at Montage Big Sky was exceptional, featuring Reminisce Ranch beef hand-chopped to a soft, velvety texture that showcased its pristine quality. The natural richness of the meat was lifted by a subtle chili warmth, adding depth without overwhelming the delicate flavor. Celery root provided a light earthiness and satisfying crunch, creating a beautiful balance of tender, rich beef against bright, crisp texture. Refined, clean and thoughtfully composed, it was hands down my standout dish this year.”
Meli dessert at Mandarin Oriental, Costa Navarino’s Olivera
Messenia, Greece
“The meli [Greek for “honey”] dessert had vanilla honey from the property’s beehives, pollen cake and chamomile ice cream. Not only did it taste delicious, but it also looked beautiful with three tiny bees pollinating a delicate flower.”
Sourdough French toast and miniature madeleines at Atlantis, The Palm’s FZN by Björn Frantzén
Dubai
“The whole meal was a standout, but I keep thinking of two things. The first was the sourdough French toast topped with foie gras, meticulously assembled tableside with razor-thin slices of aged Australian beef, brushed with caramelized orange and finished with fresh yuzu zest. It was such an unexpectedly perfect combination of flavors and textures, and there was something very fun about eating such luxurious food with our fingers.
“The second was the last bite of the evening: miniature madeleines with brown butter and black cardamom. After a three-hour meal, when I thought I couldn’t possibly eat another thing, these tiny pillows of perfection were still irresistible and will stick with me as a top-tier pastry for some time.”
BEST DRINKS
Too High For Him at Rosewood Guangzhou’s Too High
Guangzhou
“I liked how refreshing and aromatic it was.”
Takip-Silim at Nüwa Manila at City of Dreams’ Haliya
Manila
“The Takip-Silim cocktail came with a large round ice cube and a dehydrated lime slice garnish. While serving the drink, the server ignited the lime and sprinkled cinnamon over it, creating a brief, aromatic sparkle that added theatrical flair and a multisensory experience.”
Martinis and Bellinis at Hotel Cala di Volpe’s Atrium Bar
Sardinia
“I must give credit to Hotel Cala di Volpe for its thoughtfully curated and sophisticated bar menu, featuring an impressive selection of martinis and Bellinis. Although I couldn’t try the Bellini due to peaches being out of season, I was intrigued to learn about its signature €1,300 [US$1,519] Bellini, crafted with local peaches and a prestigious champagne label. The martini I did try was perfectly prepared, elegant, balanced and a true reflection of the bar’s exceptional standards.”
Geshi cocktail at The Ritz-Carlton, Tokyo’s The Bar
Tokyo
“The top thing I drank in 2025 was at The Bar in The Ritz-Carlton, Tokyo. The Geshi was prepared in a tubular flower-inspired glassware and set onto a brown cube stand with miniature vegetation on top. Additionally, the shiso mule mocktail was garnished with a shiso leaf, a torch ginger flower and small edible purple and white flowers on the surface of the drink, which were distinctively notable presentations.”
Afternoon tea at The Balmoral, a Rocco Forte Hotel’s Palm Court
Edinburgh
“There were over 88 teas, which are all included, and five seasonal teas that change every three months, so 93 teas to choose from!”
The Ritual Martini at The Emory’s Rooftop Bar
London
“The cocktail was inspired by sister property The Connaught’s famed martini trolley and served in a double-chamber sphere with the vermouth suspended in the middle of the gin, which is presented in a bucket of ice on a green marble tray. The marble is identical to that of the trolley. Guests can tailor it to their preferences, choosing the exact amount of vermouth and two herbal mists to finish it off.”
Lemon drop martini at THE VILLAS Caesars Palace’s private cocktail hour
Las Vegas
“My butler made me a lemon drop martini when he prepared a private cocktail hour at THE VILLAS Caesars Palace in Las Vegas that I’m still thinking about. It was impossibly cold, refreshing and perfectly balanced between sweet and tart.”
Roulette cocktail at Nüwa Macau’s Lan Bar
Macau
“The most memorable beverage I encountered this year was the Roulette. Its presentation was exceptional, featuring three types of distinct drinks, each showcasing meticulous layering or a seamless blend of ingredients, elegantly arranged on a bespoke wooden tray engraved with the bar’s name. The garnishes — dried pineapples, delicate rosemary sprigs and, interestingly, open flames — elevated the visual appeal to a remarkable degree.
“What distinguished this experience was the accompanying casino-themed miniature game, with staff providing a courteous and engaging explanation of the rules upon service. This thoughtful integration of interactive elements transformed the Roulette into not merely a beverage but a sophisticated and immersive show.”
Latte at Waldorf Astoria Ithaafushi Maldives’ Tasting Table
Maldives
“The most memorable drink was not from a bar but from a buffet breakfast at Waldorf Astoria Ithaafushi Maldives, where the server thoughtfully crafted a picture of my recently passed away pet as part of the latte art. It was heartwarming and reminded me of my beloved pet.”
Water service at Naviva, A Four Seasons Resort, Punta Mita, Mexico
Nayarit
“We were served water during pool service at Naviva. It doesn’t sound special, right? But the eco-friendly property presented the water in sustainable hard-side cups in individual small floaties of various shapes that were on theme with the pool setting. It was something that wowed us since staff embellished a usually straightforward service.”
