Category: Review

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The Smokaccia Laboratory: A Bold Culinary Vision Without Boundaries

Nestled in the heart of Phuket’s vibrant dining scene, The Smokaccia Laboratory is not just a restaurant—it’s a meticulously curated experience that invites diners into the heart of culinary innovation. Led by the visionary Chef Luca and his deeply involved partner and wife, Brigitta, with the warm hospitality of Massimo enhancing the experience, this intimate dining destination fuses innovation, molecular gastronomy, and storytelling into an unforgettable, multi-sensory experience.

The restaurant offers an extraordinary 18-course tasting menu, where each course is a testament to Chef Luca’s award-winning culinary science. Honored with a Culinary Scientist Award and featured in the prestigious Michelin Guide, Chef Luca blends avant-garde technique with heartfelt tradition. The result is a theatrical and sensory-driven experience where nothing is quite as it seems—what appears to be food might actually be the drink, and what seems like a drink may reveal itself as the dish. This element of surprise and delight runs throughout the evening, creating moments that are as playful as they are profound.

With a deep focus on health and sustainability, Chef Luca designs a menu that is light, easy to digest, and uncompromising in flavor. Sustainability is at the core of his philosophy, with zero-waste creations thoughtfully woven throughout the menu—demonstrating that luxury and responsibility can beautifully coexist.

Our evening unfolded like a carefully choreographed performance. We began in the welcome lounge, where we sipped on a flavorful mocktail and enjoyed a beautifully presented amuse-bouche. Soon after, we were ushered to a dining table inside, and midway through the meal, we moved to the kitchen counter—a highlight that allowed us to witness Chef Luca in his element. We concluded our evening back in the lounge, where the final bites and drinks were served in a relaxed and elegant setting.

The Campari Bomb
Flowing Smokaccia

At the heart of the experience is Chef Luca’s signature creation—the Smokaccia. Often mistaken for focaccia, this crispy sourdough masterpiece is entirely its own innovation, proofed for an extraordinary 50 hours with natural yeast. Baked slowly for hours, the Smokaccia develops a perfectly crisp exterior and complex, smoky depth that sets it apart from any traditional bread, it was irresistibly delicious. It’s more than a bread course—it’s the culinary cornerstone of the menu and a proud expression of Luca’s commitment to technique, patience, and reinvention.

The bread course: “The Smokaccia”

The meal was beautifully complemented by a thoughtful drinks pairing, featuring an exciting mix of cocktails, non-alcoholic creations, wines, and liqueurs. Smoke featured prominently as a recurring motif—subtly woven through both drinks and dishes—elevating the sensory journey to new heights. The cocktail program is as forward-thinking as the food: playful, elegant, and bursting with originality.

One Chicken, Two Eggs – Solving the Mystery
Chestnut and truffle

One of the most memorable courses was intriguingly titled “One Chicken, Two Eggs – Solving the Mystery.” As Massimo presented the dish, he invited us to guess which element was made from egg and which one only appeared to be. This playful twist, paired with his storytelling, brought a sense of wonder to the table. The dish was not only conceptually brilliant but also beautifully executed and full of flavour—a clever nod to Chef Luca’s background in culinary science and his talent for transforming the familiar into something extraordinary.

A particularly personal touch we appreciated was Chef Luca’s affection for rosemary, his favorite herb. It appears frequently throughout the menu—sometimes as a starring flavor, other times as a fragrant accent that adds depth and warmth.

The Apulian History
Red Pepper Soup
Zero Waste & Alchemy
Laboratory Luxury
Where is my salad?

Massimo was a standout host—attentive, charismatic, and impressively knowledgeable, especially when it came to wine. His warm, engaging personality helped set the tone for the evening and made every interaction feel personal. Brigitta, equally gracious and hands-on, brought a heartfelt warmth to the experience that beautifully complemented the culinary artistry with her genuine sense of hospitality.

One Man’s Waste – Another Man’s Treasure
The happy Goose, vegan Foie gras
Not your usual prosciutto and melone
Wagyu in the Andaman
Transition to Sweet

“Wagyu in the Andaman” was one of the highlights of our meal—a beautifully composed dish that paired melt-in-your-mouth wagyu beef with flavours inspired by the surrounding region. The beef was exquisitely tender and deeply flavourful, complemented by refined accompaniments that elevated its richness without overpowering it.

Impossible Pistachio
Guilt-free dark chocolate pleasure

A standout was the dessert course, “Impossible Pistachio”—a masterclass in ingredient-driven creativity. Made entirely from Bronte pistachios, the dish showcased four distinct textures, from velvety cream to delicate crunch. The richness of the pistachio shone through in every bite, yet each element revealed a new nuance, making it both indulgent and refined. It was a stunning tribute to a single ingredient, transformed through technique, balance, and imagination.

The Perfect Ending
Chef Luca’s 21 days Limoncello

From start to finish, The Smokaccia Laboratory exemplifies what it means to be a luxury dining destination in today’s world—deeply rooted in craftsmanship, driven by innovation, and delivered with warmth and authenticity. It is a culinary laboratory in the truest sense: a space where boundaries are tested and redefined, and where every detail is crafted with purpose.

Reviewed by World Luxury Awards Representative, Kayla Lourens


To book your dining experience at The Smokaccia Laboratory, visit: www.thesmokaccia.com

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An Ode to Culinary Creativity: The Happy Uncles

Located in the industrial area of Salt River, Cape Town, lies a tucked-away culinary oasis. This hidden gem showcases incredible and creative artistry in its food. Accompanied by warm South African hospitality and holding the distinction of being South Africa’s first fully halal fine-dining restaurant, The Happy Uncles is truly not to be missed.

The layout of the restaurant sparks curiosity, almost inviting you to peek into the kitchen. It’s no surprise that many patrons personally compliment the chef before leaving, reflecting the personable atmosphere cultivated here. When visiting The Happy Uncles, you can choose from 4-, 6-, or 8-course set menus, with the current menu featuring a Cape Malay theme. We were treated to a delightful variety as Chef Anwar presented an eight-course feast.

After our complimentary welcome drinks, we were served the first ‘snack.’ Beautifully presented on a bed of leaves and shells shrouded in billowing mist, adding an element of drama, the dish included a cheddar cookie with North African crab and a beignet with smoked aubergine and tamarind chutney, lightly dusted with parmesan. The flavours perfectly complemented one another, creating anticipation for what was to come.

The second course was a surprise. We enjoyed a quince tartlet topped with gorgonzola cream and uzum, accompanied by celery and basil. Quince is rarely seen in traditional restaurants and often reminds me of home-cooked meals. I was pleasantly surprised, as it is one of my favourite fruits. The dish was the most beautifully presented of the night – laid in ceramic hands, as if beckoning you to take a bite, while the gorgonzola cream added a rich depth of flavour.

Fresh bread is always a winner, and course three did not disappoint. Fresh out of the oven and still steaming, we were presented with a smoked milk bun paired with apricot butter and homemade fish paste. The fish paste came with a charming note, warning that it contained “lots of love, passion, awesomeness and barakat” — an Arabic word meaning blessings. The charming note was a lovely personal touch, adding to the overall experience. The smoky undertones of the fish paste paired beautifully with the apricot butter, which melted effortlessly into the warm, freshly baked bread.

The fourth course was a standout for me. Presented on beautiful dinnerware, it featured Cape salmon alongside coconut and spinach crème garnished with caviar. This was accompanied by Cape Malay potato pudding, crispy waterblommetjies – edible flowers native to the Western Cape – seasoned squid, and smoked mussel aioli. Having never tried waterblommetjies before, I was impressed by how they added an entirely different flavour profile to the course.

Throughout the service, Head Chef Anwar checked in periodically, sharing with a broad smile that he “couldn’t help himself.” His joy and passion made the experience unique, as if we were personal friends sharing in his culinary art.

The fifth course featured tender giblets accompanied by silky chicken liver parfait, butterchicken mole, and diced avocado topped with red onion and vibrant mango atchar – a traditional South African condiment. Unsure of what to expect from the giblets, I was impressed by how harmoniously all elements came together to create a balanced and flavourful dish.

Course six was a treat for mushroom lovers. Featuring mushroom spätzle and puffed quinoa with shiitake and shimeji mushrooms, topped with dehydrated spring onion and edible flowers, this dish carried earthy undertones that did not disappoint. The craftsmanship and creativity in showcasing variations of a single ingredient were fully appreciated.

Inspired by the cuisine of my home province Kwa-Zulu Natal, course seven presented lamb prepared two ways – lamb shoulder and lamb loin. The lamb was cooked to perfection, with the shoulder offering rich flavour and the loin melting in your mouth thanks to a perfectly rendered thin layer of fat. Accompanied by an aromatic jus, yellow potato and lentil curry, and breyani crackers that added lovely texture, this dish transported me back home.

Last, but certainly not least, was the eighth course. At first confused by the presentation of an entire lemon, I soon discovered a buchu madeira loaf shaped like a lemon with yuzu and persimmon concealed inside. Accompanied by rooibos white chocolate crémeaux and flask tea ice cream, this dessert was a perfect finale, embodying both sweet and savoury notes.

The Happy Uncles offers a truly unique dining experience where creativity, passion, and South African culinary culture come together beautifully. Each dish tells a story, showcasing thoughtful craftsmanship and a deep respect for local flavours, all served with heartfelt hospitality. Whether you’re a local or visiting Cape Town, this innovative restaurant is a must-visit for anyone seeking an inspired culinary journey that delights both the palate and the soul.

Reviewed by World Luxury Awards Representative, Carla Botha

To book your dining experience at The Happy Uncles, visit thehappyuncles.com

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Dining After Dark: Dusk’s Immersive Gastronomy in Stellenbosch

Tucked into Plein Street in the heart of Stellenbosch, Dusk offers a captivating dining experience in an ambient, low-lit setting. Designed to immerse diners in a space of mystery and refinement, the sleek, modern décor and dramatic lighting create an atmosphere that feels both intimate and exploratory. From the moment you step inside, you know you’re in for something entirely different.

We were warmly greeted by wait staff Siya and Jason, and welcomed with a glass of Graham Beck Brut, poured by their award-winning sommelier, George Young. This initial gesture set the tone for a night full of thoughtful detail and elevated hospitality.

Our evening began with “Your Choice,” a playful and mysterious palate starter that involved selecting between two “Dusk Pills”, the one red and the other orange. The orange pill featured peach and plum flavours, while the red had strawberry notes. Though we weren’t told the flavours in advance, this early choice determined the flavour profile of a dessert course we would encounter later in the evening.

Next came “Breaking Bread,” a pillowy-soft Japanese milk bread glazed with honey garlic and served with richly smoked Diablo butter, named after the restaurant’s charcoal-fired oven. Comforting and indulgent, it offered a warm and memorable beginning.

Following this was the “Little Corn Bite,” a crisp, golden morsel with a punchy chilli centre, topped with a piped swirl of smoked sweetcorn Catalan and a touch of caviar. The contrast between the crunchy base, the velvety sweetness of the corn, and the salty pop of the caviar made this bite both playful and luxurious. It was paired with a duck liver dome, decadently glazed in orange and thyme marmalade. The combination was rich, silky, and beautifully balanced in both flavour and texture.

Between courses, we were presented with warm lemongrass-scented hand towels, a refreshing reset for the senses.

We then moved into the more structured elements of the tasting menu. “Freshness” brought together Scottish salmon gravlax with horseradish panna cotta, curry extraction jelly, a vibrant carrot and tamarind broth, and smoked konbu oil. The layers of flavour were clean, savoury, and bright, showcasing the kitchen’s modernist flair.

Next came “Modesty”, featuring glazed sweetbreads paired with amadumbe gnocchi, Diablo crème, trail mix, and oyster mushrooms, finished with delicate drops of truffle-infused oil. The dish delivered a deeply savoury profile, where the smokiness of the Diablo crème met the earthiness of the mushrooms and the gentle sweetness of the amadumbe. The gnocchi’s texture was outstanding, pillowy yet structured, and the interplay of creamy, crispy, and umami elements made this the standout dish of the evening and was my personal favourite.

“Culture” featured coal-fired line fish, spiced dhania relish, cashew nut curry, apricot emulsion, coconut oil, crispy curry leaves, and slangetjies. The result was an exciting mix of texture and bold South African and Indian-inspired flavours, all anchored by the smokiness of the fish.

One of the most playful and unexpected moments of the evening came with “Wash Your Mouth Out With Soap”, a palate cleanser crafted to resemble a bar of soap, humorously etched with the word “f*ck.” A cheeky nod to the old parental warning, this dish featured a grapefruit and rose sorbet, resting on lemon snow with ginger and honey foam to mimic soap suds. It was finished with a pipette of limoncello, aged in-house since 2015. The result was as witty as it was refreshing, offering a moment of levity that still delighted the palate.

The main course, “Weekly Cut,” featured a pepper-spiced venison loin accompanied by charred and braised stuffed cabbage, creamy polenta, a rich venison and port jus, and a touch of fermented honey mustard. The meat was cooked to perfection, offering remarkable tenderness; it sliced effortlessly and melted on the palate with deep, concentrated flavour. The supporting elements brought warmth, earthiness, and contrast, grounding the dish in bold, comforting notes while still feeling refined.

Then came “Breakfast for Dinner,” a dessert tied to our earlier Dusk Pill selection. I received the plum and peach variation, which appeared to be a panna cotta layered with granola, a banana bread round, and a vibrant lemon sorbet. My dining partner was served the strawberry version. To accompany this, George poured a glass of Graham Beck Nectar Bliss, which perfectly complemented the fruity and refreshing dessert.

“Nostalgia” concluded the main dessert segment with banana ice cream, a dark chocolate semifreddo, peanut ganache, and rum and raisin drops. A cardamom saffron cake brought warmth and perfume to the plate, tying together comfort and elegance in one expressive dish.

Finally, the experience ended with petit fours — delicate whisky-filled chocolates and crisp puff pastry bites.

Dusk is a refined and immersive dining experience that reimagines the traditional tasting menu. Each course is carefully composed to surprise and engage, with bold technique and thoughtful storytelling woven throughout. From the opening sip to the final bite, the evening unfolds with precision, guided by a polished team. Set in the heart of Stellenbosch, Dusk offers a memorable evening for those looking to explore a more modern, conceptual approach to fine dining.

Reviewed by World Luxury Awards Representative, Jade van Niekerk

To book your dining experience at Dusk, visit duskrestaurant.co.za.

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Scala Pasta/Bar: Where Elegant Ambience Meets Italian Artistry

Nestled in a stylish corner of the city of Cape Town, Scala Pasta/Bar invites guests into a warm and intimate atmosphere where soft mood lighting and tasteful décor create the perfect backdrop for a romantic evening or a refined night out. The space balances sophistication with comfort, setting the tone for an experience that delights both the eyes and the palate.

Upon arrival, we were warmly welcomed by the General Manager and the Executive Chef, both of whom added a personal touch to the evening with their passion and enthusiasm. The attentive staff ensured our every need was met, adding a gracious and polished touch to the experience.

Our evening began with a delicate amuse-bouche – a crispy mac & cheese ball served with a luxurious truffle sauce. This comforting yet indulgent starter was a perfect prelude to the meal ahead, teasing the palate with its rich flavours.

Given the choice between the Summer Set menu and the à la carte, we selected the latter to fully explore some of Scala’s signature dishes. To start, the Summer Burrata Salad arrived, a harmonious medley of creamy burrata, grilled peaches, salty prosciutto, balsamic onions, crunchy croutons, and peppery wild rocket. The sweet, salty, tangy, and fresh elements danced beautifully together, each bite a carefully balanced composition.

For mains, we indulged in two standout pastas. The first was the Signature Carbonara, crafted under the guidance of Luciano Monosilio, the acclaimed King of Carbonara in Italy, who consults for Scala. His rendition honoured Roman tradition with a rich, glossy sauce that clung perfectly to the pasta, complemented by crisp guanciale.

The second was the Fettuccine Marina, featuring tender prawns, mussels, and a bright crudo relish. This dish offered a refreshing contrast, with the seafood’s natural sweetness and briny notes perfectly balanced by the zing of citrus in the relish.

As with all the pasta at Scala, both dishes were made entirely in-house and cooked to a perfect al dente.

Dessert was a celebration of textures and flavours, beginning with the Millefoglie. Sandwiched between layers of crisp pastry were silky vanilla and dark chocolate custards, crowned with candied almonds for a satisfying crunch. Our final treat was the visually stunning Scala Egg, a vanilla bean mousse encased in a glossy white chocolate glaze, paired with a vibrant caramel and passionfruit coulis that cut through the sweetness with tropical brightness.

Throughout the evening, we enjoyed expertly crafted cocktails, thoughtfully suggested by the attentive wait staff who happily tailored each drink to our preferences, enhancing the overall experience.

Scala Pasta/Bar is much more than a dining venue; it is a refined culinary journey where atmosphere, service, and expertly executed Italian cuisine come together in perfect harmony. 

We left feeling truly inspired and eager to return.

Reviewed by World Luxury Awards Representative, Jade van Niekerk

To book your dining experience at Scala Pasta/Bar, visit dineplan: dineplan.com/restaurants/scala-pasta-bar

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Bisou Bangkok – A French Culinary Gem

Bisou Bangkok is, without a doubt, the best French restaurant in the city. From the moment we arrived, we were warmly welcomed by Louis, who was charming, attentive and whose passion for hospitality sets the tone for the entire experience. His energy and warmth made us feel like guests in a friend’s home rather than diners in a bustling restaurant.

Named after the French word for “kiss,” Bisou embraces a philosophy that is both intimate and effortlessly chic. Their slogan—“Keep it simple, sexy”—captures the essence of everything they do: confident flavors, stylish presentation, and a dining experience that feels personal and indulgent without ever being overcomplicated.

We were lucky to sit at the kitchen counter, which turned the evening into a front-row seat to a culinary performance. Watching the chefs work with such precision and care added an intimate, immersive element to the meal.

We began with a refreshing tomato carpaccio, followed by the indulgent black truffle French toast, both of which set a high bar. The freshly baked bread, came with Bisou’s imported French butter—rich, decadent, and utterly irresistible. The asparagus with hollandaise sauce was perfectly tender with a luxurious touch of creaminess.

Among the evening’s highlights, the Wagyu beef tartare deserves special mention—it was, without exaggeration, the finest tartare I have ever tasted. Perfectly seasoned, silky, and rich, it showcased the restaurant’s attention to detail and respect for ingredients.

The gnocchi with herb pesto and stracciatella was light yet comforting, a beautiful balance of flavors. The beef Wellington—elevated by the addition of foie gras—was cooked to perfection, and paired with silky mashed potatoes, it was rich, hearty, and utterly satisfying.

Dessert was a bright and elegant fresh strawberry creation, paired with a shot of Bisou’s homemade liquor, which added a fun and personal finish to the meal. Just when we thought it couldn’t get any better, we were offered a handmade macaron—a delicate and sweet finale that perfectly encapsulated the entire experience.

Bisou Bangkok is more than just a restaurant—it’s a culinary journey guided by passion, precision, and personality. With Chef Antoine and co-owner Theo leading a team of talented chefs—and the added pleasure of watching Chef Antoine and Chef Manon in action—Bisou delivers an unforgettable dining experience. Whether you’re a Bangkok local or just passing through, this is a must-visit destination for French cuisine lovers.

Reviewed by World Luxury Awards Representative, Kayla Lourens

To book your dining experience at Bisou Bangkok, visit their website: www.bisoubangkok.com

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Nobu Bangkok – A Sky-High Culinary Experience of Elegance and Flavour

Perched on the 78th floor of the Empire Building, Nobu Bangkok offers a truly elevated dining experience—both literally and gastronomically. As the highest Nobu in the world, it boasts breathtaking 360-degree views of the Bangkok skyline, setting the stage for an unforgettable evening. The restaurant blends contemporary Japanese cuisine with vibrant Peruvian influences, staying true to Chef Nobu Matsuhisa’s globally celebrated style.

From the moment we arrived, the attention to detail and impeccable service stood out. We were warmly welcomed by Leila, the general manager, whose genuine hospitality immediately made us feel at home. Her graciousness was echoed by the entire team—attentive, polished, and thoughtful throughout the evening. A special highlight was when Chef Andrew personally came to greet us, adding an unexpected but deeply appreciated touch.

As the sun set, the skyline transformed into a sea of golden light—truly one of the most magical sunset views I’ve ever experienced. The ambience was both romantic and refined, with well-curated interiors and versatile seating options. For those seeking a more exclusive experience, private dining rooms are also available.

The drinks menu featured an array of creative cocktails and premium selections. I enjoyed Nobu’s signature lychee martini—light and refreshing. My sister had a passionfruit mocktail, which was vibrant, fruity, and expertly crafted.

The food was nothing short of spectacular, with each course thoughtfully prepared and beautifully presented. We enjoyed Nobu’s signature Omakase Menu, which offered a well-curated journey through the restaurant’s most iconic dishes. To begin, we were offered salted edamame alongside our drinks—a simple yet satisfying start.

For starters, we were served a sharing platter featuring a delicious variety of small bites: avocado tacos bursting with creaminess, crispy chicken wings with bold flavour, crispy rice topped with spicy king crab—a perfect blend of texture and heat—and the indulgent combination of scallop and foie gras, rich and decadent. Following that, we had the Yellowtail Jalapeño, one of Nobu’s signature dishes, and it truly lived up to the hype—delicate, fresh, and perfectly balanced with just the right amount of heat.

Next came the sushi platter, which showcased tuna, red snapper, mackerel, and sea urchin. Each piece reflected Nobu’s hallmark of pristine quality and precision. It was my first time trying sea urchin, and the experience was—let’s just say—unforgettable.

The hot dishes continued to impress. The King Crab Leg with yuzu butter was soft, tender, and delicately citrusy. The famed Miso Black Cod followed, with its rich umami depth and melt-in-your-mouth texture—a dish that’s unlike anything else. And then came the showstopper: the Australian Wagyu beef tenderloin with truffle butter. Rich, perfectly cooked, and unbelievably tender, it was genuinely one of the most sensational dishes I’ve ever tasted.

To end the evening, we were presented with an exquisite dessert platter. It included a light and airy Japanese strawberry cake, mango and chocolate ice cream, and a vibrant selection of exotic fresh fruits. But the standout was the caramel miso popcorn dessert—a bold, unexpected combination that was salty, sweet, and utterly addictive. It was, without a doubt, my favourite dessert of the night.

After dinner, Leila gave us a tour of the three-level venue. The rooftop, with its live DJ and vibrant atmosphere, was a whole experience of its own. For those looking for a quieter setting, there’s also a side of the restaurant offering a more peaceful space to enjoy the dazzling city lights from one of Bangkok’s highest vantage points.

Nobu Bangkok masterfully combines exceptional cuisine, world-class service, and a breathtaking setting—making it a standout destination in the city’s luxury dining scene. Whether you’re a seasoned gourmand or simply seeking a memorable night out, Nobu delivers an experience that is both indulgent and unforgettable.

Reviewed by World Luxury Awards Representative, Kayla Lourens

To book your dining experience at Nobu Bangkok, visit their website: noburestaurants.com/bangkok

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Su Va Na – A Dazzling Fusion of Fine Dining and Fantasy

Su Va Na is Thailand’s only underwater restaurant and is located inside Aquaria Phuket’s state-of-the-art aquarium. It is an unforgettable dining adventure that blends exceptional food with stunning marine life, all in a breathtaking setting.

We experienced the Spring tasting menu, and from the first course to the final petit four, every dish was a celebration of creativity, flavor, and refinement. Each plate was a visual masterpiece, showcasing bold and well-balanced flavors. The restaurant also caters to various dietary preferences with non-seafood, pescatarian, vegetarian, and vegan menus, each carefully curated to deliver an equally luxurious experience.

To begin, I had their signature lychee martini—a sweet, refreshing cocktail that perfectly complemented the tropical ambiance. My sister enjoyed a shaken margarita.

Midway through our meal, Su Va Na’s signature mermaid performance began. Two professional mermaids, in flowing pink and purple tails, glided gracefully through the aquarium to the sound of two emotional songs. At the end of the performance, they held up signs to celebrate guests’ special occasions, adding a thoughtful touch. Guests were then invited to take photos with the mermaids—an Instagram-worthy moment that captures the essence of Su Va Na’s immersive charm.

Japanese Hamachi

Hua Hin caviar

Bibinca

Gambero Rosso

Kamchatka king crab

Chiang Mai Sorrel & Kefir Gelato

Mushroom Risotto with Fresh Truffle

Klong Pai Farm Raised Thai Red Label Chicken

JAPANESE WAGYU

Oscietra Prestige Caviar from Kaviari Paris

Longan Honey Madeline

Petit Fours

Beetroot

Aged Parmesan & Rose

Chena Poda

Each course was introduced in sequence, allowing us to savor every flavor and moment. Some of our favourite dishes included the Caviar Cheesecake, the Gambero Rosso pasta, and the mushroom risotto with fresh truffle. The main courses were equally impressive. The chicken was artfully presented, with a design that resembled delicate scales, and the flavours were mouthwatering. The Japanese Wagyu beef stood out for its remarkable tenderness—truly the perfect cut of meat.

To end the evening on a sweet note, a special cake was brought out for my sister’s 21st birthday, adding a heartfelt and festive touch to the celebration.

The service at Su Va Na was amazing. Our waitress, JuJu, really stood out—she was friendly, knowledgeable, and made the whole experience feel special. She walked us through each course with clear explanations and was always around when we needed her, without ever being overbearing. One thoughtful detail we appreciated: the staff carry small spotlights to help guests photograph their dishes or the underwater backdrop in perfect lighting—an elegant, guest-focused gesture that sets Su Va Na apart.

At the end of our meal, we were presented with a thank-you gift: a Polaroid photo of us taken earlier in the evening, beautifully presented with our names and the date—a meaningful memento of an unforgettable night.

We were also warmly welcomed by Mr. Dax Lee, the visionary behind Su Va Na, who personally greeted us and shared his passion for food and hospitality. His dedication to creating a truly magical and memorable dining experience is evident in every detail.

Whether you’re celebrating a special occasion, seeking a once-in-a-lifetime dining moment, or simply indulging in luxury while in Phuket, Su Va Na is a destination that promises to enchant and impress.

Reviewed by World Luxury Awards Representative, Kayla Lourens

To book your dining experience, visit their website: www.suvanaphuket.com

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FABER: Sustainably sourced, impeccably served

Nestled in the heart of the Cape Winelands, FABER Restaurant offers a dining experience that exemplifies sustainable luxury. Surrounded by serene natural beauty, the atmosphere is one of tranquillity and understated elegance. This sense of calm extends effortlessly into the restaurant, where exceptional service completes the experience. From the moment we arrived, the team’s attention to detail was apparent—seamless seating, intuitive service, and the kind of attentiveness that makes each guest feel as though they are the only ones in the room.

FABER offers both à la carte selections and a thoughtfully curated six-course set menu, with an optional wine pairing for those wishing to further immerse themselves in the journey. We opted for the set menu to fully explore the range and creativity of the kitchen—and it exceeded every expectation.

Our meal began with a beautifully presented bread course: 18-hour fermented sourdough served with salted butter, chickpea purée, Calamata olives, and roasted bell peppers, garnished with edible flowers. The freshness of the bread and the creamy, nutty chickpea purée made for a well-rounded start. As someone who grew up with them, I was delighted by the surprise addition of pumpkin fritters, warm and fluffy with just the right dusting of cinnamon sugar—a nostalgic touch that instantly became one of the highlights of my evening.

The first course featured a celeriac “tagliatelle,” a beautifully inventive take on pasta, dressed in a herb and pine nut pesto. Accented with fried garlic, celeriac purée, pickled baby onions, and fine herbs, each bite delivered freshness and finesse—proof of FABER’s commitment to seasonal, locally sourced produce.

Yellowtail sashimi followed as our second course, and it quickly became a personal favourite. Accompanied by charred aubergine purée, tempura zucchini, fried calamari, and a soy and ginger ponzu, the dish was as visually striking as it was flavourful. The fish was delicate and fresh, while the ponzu added a subtle sweetness and tang. The crisp calamari and zucchini provided a welcome contrast in texture.

Our third course showcased rare-roasted Cradock springbok, expertly cooked and paired with organic beetroots and pickled blueberries. The balance of earthiness and acidity brought complexity to the dish, and credit is certainly due to Chef Dale Stevens for the thoughtful composition.

Next came the butter-roasted kingklip, served on a bed of green vegetables and finished with a coconut, lime, and green chilli velouté. The fish flaked apart with ease, and the velouté, kissed with just the right amount of heat, elevated the dish without overpowering the delicacy of the kingklip.

The fifth course featured aged, grass-fed Napier beef fillet, served with button mushrooms, baby onions, garlic purée and a rich peppercorn jus. The beef was cooked to a perfect medium-rare, tender and full of depth, and the vegetables brought a hearty balance to the dish.

Finally, dessert arrived: a Valrhona dirty chai chocolate mousse, beautifully plated and masterfully balanced. As someone with a sweet tooth, I had been looking forward to this course all evening, and it surpassed every expectation. The mousse was complemented by hazelnut streusel, banana cremeux, lemon basil gel, and lemon verbena sorbet. Each element held its own while contributing to a harmonious and memorable whole. The sorbet, with its bright floral notes, was a standout component that brought the dish full circle.

From start to finish, our experience at FABER was nothing short of exceptional. Every course was a celebration of seasonal, locally sourced ingredients, thoughtfully prepared and plated with care. The seamless service, paired with the peaceful atmosphere and incredible attention to detail, made it feel like a true escape into the heart of the Cape Winelands. FABER doesn’t just serve food—it tells a story, one that lingers long after the last bite. Whether you’re a local or visiting from afar, this is a dining experience worth seeking out.

Reviewed by World Luxury Awards Representative, Carla Botha.

For more information, visit their website: faber@avondalewine.co.za

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COY: A Hidden Culinary Gem in Cape Town

Nestled within the vibrant V&A Waterfront in Cape Town, South Africa, COY is a hidden gem that effortlessly blends tranquillity with world-class dining. True to its name, this discreetly placed restaurant offers a serene escape from the bustling surroundings, setting the stage for an exceptional culinary journey. With breathtaking views of Table Mountain from our table, I knew this experience would be one to remember.

COY presents an exquisite seven-course menu designed to cater to diverse palates. Guests can opt for the food-only experience or elevate their meal with a thoughtfully curated wine pairing at an additional cost. Impressively, the restaurant also offers vegetarian and vegan menus, ensuring inclusivity for all diners. From the moment we arrived, we were welcomed with delightful drinks, setting a warm and inviting tone for the evening. The service was nothing short of impeccable—attentive, knowledgeable, and genuinely hospitable, embodying the essence of African hospitality.

The first course introduced us to maize chips with tahini and roasted shiitake mushrooms. Affectionately dubbed ‘chip & dip’ by the staff, this dish playfully reimagined a familiar concept within a fine-dining context while paying homage to African culinary traditions. Another standout was the smoked Stanford and red lentil, beautifully adorned with blatjang, a South African chutney, and cashews—a masterful balance of sweet and savury flavours presented with impeccable artistry.

The second course featured Fermented Amadumbe Sourdough, accompanied by kefir butter, konfyt (a traditional South African preserve), and bokkom. The bread, fermented for three days, achieved a perfect golden crust while remaining light and airy inside. The bokkom added a delicate saltiness, creating a unique and unforgettable flavour profile.

As we moved into individually selected courses, the yellowtail sashimi with caramelized coconut shavings and a sugarcane, ginger, and lime dressing stood out as a delightful blend of sweetness and acidity, allowing the freshness of the fish to shine. Equally impressive was the kudu tartare, complemented by sour fig, pickled pear, ginger, and basil pesto—each element working harmoniously to enhance the richness of the dish.

The fifth course brought an indulgent pairing of dry-aged beef sirloin tartare with sweet potato crisps and mousse, alongside ox tongue spiced with Ras El Hanout, served on a bed of black rice and beef tallow. The tartare boasted deep umami flavors, beautifully contrasted by the sweetness of the potato. The ox tongue dish, however, stole the show. Glazed in a luscious pomegranate sauce and garnished with fresh pomegranate seeds, the meat was exquisitely tender, melting effortlessly with each bite—an absolute highlight of the evening.

For our main courses, we savored the lamb rump, perfectly complemented by pap, spinach, and butternut purée, served with a rich skopo jus and lamb neck potjie. The addition of the potjie elevated the dish to new heights, offering an explosion of deep, comforting flavors. The second main course featured fresh, braaied kingklip, served with a vibrant peri-peri sauce and mussels, accompanied by askoek. The askoek’s bold flavours paired wonderfully with the spice of the sauce, making for a truly memorable dish.

Following our mains, a beautifully presented palate cleanser titled “Tea with Ma” paid tribute to the role of women in our lives. With delicate strawberry and raspberry flavours and a traditional koeksister on the side, this course was both heartwarming and nostalgic.

Dessert provided the perfect conclusion to our meal. The burnt banana crème, topped with 65% dark chocolate, raspberry gelatin pearls, and ice cream, was incredibly smooth, with balanced yet indulgent flavours. The selection of local cheeses was another triumph, featuring three expertly chosen varieties, with the standout being the rich and bold blue cheese, perfectly paired with honeycomb, pear preserve, and paaper crackers.

COY is far more than just a restaurant—it is an immersive culinary experience that masterfully combines tradition, innovation, and artistry. Every dish is thoughtfully crafted, celebrating local ingredients with contemporary flair. The impeccable service and inviting atmosphere further elevate the dining experience, making it truly unforgettable. Yet, the heart and soul of COY lie in the culinary genius of Chef Ryan Cole, whose expertise and vision have created something truly extraordinary.

For those seeking a world-class gastronomic journey in Cape Town, COY is an absolute must-visit.

Reviewed by World Luxury Awards Representative, Carla Botha.

For more information, visit their website: coyrestaurant.com

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Tokara Restaurant – fine dining in the breathtaking Cape Winelands of South Africa

Nestled in the breathtaking Cape Winelands, Tokara Restaurant captivates guests even before they step inside. The restaurant showcases award-winning architecture, seamlessly blending contemporary design with natural stone elements to complement the surrounding landscape.

Upon entering, guests are welcomed by an eclectic collection of artworks and sculptures adorning the foyer. These carefully curated pieces, created by local artists and artisans, celebrate the rich cultural heritage of Africa. Many of these artworks are available for purchase, offering a lasting keepsake from this remarkable destination.

We were seated in the outdoor dining area, which provided an unparalleled view of the rolling vineyards—a setting that truly enhances the dining experience. Our server, Admire, delivered exceptional service with attentiveness and warmth, making our visit all the more memorable. Special recognition also goes to Zané, the General Manager, whose professionalism and approachable demeanour contributed to the outstanding hospitality at Tokara.

To begin our meal, we were presented with a selection of two freshly baked breads. The mosbolletjie bread, made with sweet potato, was a particular highlight, beautifully paired with an apple chutney. The second offering, a basil pesto bread, was served with a light and airy butter and olive tapenade. Both breads, still warm from the oven, set the tone for the culinary excellence to follow.

Tokara’s à la carte menu offers a diverse selection, catering to various dietary preferences, including vegan and vegetarian options.

Renowned Chef Carolize delighted us with a surprise starter: a beetroot and goat’s cheese salad complemented by grapefruit, caramelized walnuts, wood sorrel, sunflower shoots, and a citrus dressing. Even as someone who typically does not favour beetroot, I found the dish exceptionally well-balanced, with the sweetness harmonizing beautifully with the earthier elements.

For our chosen starters, we opted for the grilled cauliflower and tempura prawn. The cauliflower was expertly seasoned, and the addition of candied pumpkin seeds added a delightful crunch. The tempura prawn dish was elevated by a rich bacon espuma, enhancing the depth of flavour and making for a truly indulgent experience.

The main courses were nothing short of extraordinary. I selected the Bonsmara beef, which was cooked to a perfect medium-rare as requested. Accompanied by flavourful king oyster mushrooms, French onion purée, baby carrots, pickled onion, parsley pesto, and a red wine jus, each element on the plate was executed with precision, contributing to a harmonious and visually stunning dish.

The second main course, the braised pork belly, was equally impressive. Served with celeriac, pak choi, hazelnut foam, chili caramel, crispy pork rind, and fennel jus, the pork was melt-in-your-mouth tender, effortlessly falling apart with each bite. The inclusion of grilled pears added a classic yet innovative touch, perfectly complementing the crispy pork rind. The balance of flavors across the menu is a true testament to the skill and creativity of Tokara’s culinary team.

As a lover of desserts, I eagerly anticipated the final course, and Tokara exceeded expectations. We were served the Tokara Straw Wine, a standout highlight of the experience. This full-bodied dessert wine boasted a honeyed texture and golden hue, with intense aromas of sun-dried apricots and pineapple syrup.

Among the five available dessert options, we sought Admire’s recommendation and chose two exceptional selections. The first, a white chocolate panna cotta, was paired with coconut and cashew nut oat crumble, granadilla, gooseberry, and Malibu sorbet—a refreshing and light treat, ideal for a warm South African summer. The tangy granadilla provided the perfect counterbalance to the delicate sweetness of the panna cotta.

The second dessert, a New York-style cheesecake, was uniquely paired with black sesame and soy milk gelato, strawberries, yuzu, and white sesame streusel. While the inclusion of black sesame and soy milk gelato was an unexpected choice, it complemented the creamy cheesecake and fresh fruit beautifully, making this dish a must-try for any food enthusiast.

Overall, Tokara Restaurant delivers an extraordinary dining experience, seamlessly blending world-class cuisine, exceptional service, and a stunning natural setting. Whether for a special occasion or a leisurely afternoon in the Winelands, this establishment offers a culinary journey that lingers long after the last bite. I am already looking forward to returning to Tokara for another unforgettable experience.

Reviewed by World Luxury Awards Representative, Carla Botha.

For more information, visit their website: www.tokara.com/tokara-wine-estate/tokara-restaurant