[todo] Reservation requreid

Abdullah Alsulieman: Best Pizza on earth. You can only eat here if you have a reservation.

Takako Kimura: エビのサラダとステーキ最高！フロマージュブランは食べるべき！

FoodieWorld: The msg- and additive-free Cantonese cuisine here made it the winner of the 2013 Foodie Forks Legendary Local Food, Editor's Choice. Congrats to the team at The Chairman!

Maria Jorge: An authentic style of eating Roast Pigeon in HK. They started roasting Pigeon since 1938. Wow !!

Eaton Hong Kong 香港逸東酒店: 24 Solar Terms Series - Spring Nourishing Menu is here in Yat Tung Heen! Please visit http://bit.ly/1wmY5Dw for more details ! 現在已可於逸車軒品嚐廿四節氣系列‧春季滋潤食療，詳情請到http://bit.ly/1wteT1A 瀏覽！

Food Craver: Book 2-3 weeks in advance if you want to have dim sum here during the weekend!

JK: The truffle shiitake buns are made to the shape of a fungus. Strong truffle favour on first bite. Other dim sum are nice.

R. S.: Excellent Indian with a fancy twist. Anything tandoor is yummy. Beware of the pricey cocktails.

Daniel C.: Solid cooking by HK's top chef David Lai w great focus on continental cuisine. Attention to detail and great use of seasonal produce makes every visit an absolute joy. Amazing canelés too.

Bokyung Park: Classic cantonese cuisine with decent quality, especialy crispy chicken is a true delight but it’s super expensive so prepare for a big bill. Unfortunately they don’t serve dimsum at dinner time.

InterContinental Bangkok: This restaurant won the bangkok Dining and Entertainment award for "Best thai restaurant" Located in a charmingly converted villa. Many customers return time and time again.

Ting: Indeed a destination.Don't be wary if it's half empty compared to the neighboring Thip Samai Padthai's long queue. Quality here is top notch and u pay for it.Pad kee mao (drunken kwaytiao) is amazing!

Nevermore: Paste was listed as one of Asia’s 50 Best Restaurants 2018. One MICHELIN Star. Signature dishes include roast duck with nutmeg and coriander; fragrant hot and sour soup with crispy pork leg, curry

Sujira Yongprom: Scallops, jerusalem artichoke and crispy bamboo caterpillars

ningsta: Exceptional showcase of Southern cuisine from all 14 provinces. loved every dish. Great service and food education by Chef Ice and his team - :) memorable food experience indeed!

Foodtraveler_theworld: Grilled Beef, pork and chicken are in premium quality. Raw meat are fresh so its taste is delicious. Try side dish like truffle mash potato or fries recommend also. Pair with wine is good too.

Shelova: Great authentic Thai restaurant in a very cozy setting . service is v. good. The highlight was the garlic duck with dried chilli & fried kachorn buds with egg. I wasn’t impressed with the stewed pork.

Torzin S: Very nice food from Michelin Star Chefs

Robert Trio: The Dover sole is worth every penny.

Dian Pannusa: 成生 naruse one of the best tempura! Mush more delicious than many 3 stars!

Tony Yau: This is not a meal, it is a life experience. At 165 per person and rising (excl drinks) it is worth every penny for the 18 course tasting menu lasting 4 hours. Molecular gastronomy at its finest. Read more.

Rob McAuley: Jacket required, and reservations are a must during Prelude. One of the best meals I've ever had... red pepper sorbet?!? Yes!!!

Eater: The single most essential Boston restaurant of the moment, in that here chef-owner Will Gilson is more thoroughly tackling a fresh perspective on New England cuisine than anywhere else in the world.

Shinzo Yotsumoto: 美味しいお肉を堪能しました

shin1_s : 望月社長がライフルで仕留めて、30分で血抜きをしてるそうです。特別美味しい鹿肉です。

Condé Nast Traveler: “Unquestionably the best restaurant in New Delhi, thanks to the baingan bharta, a classic Punjabi eggplant dish served inside a cornetto cone made with sun-dried tomato.” - Justin Bergman Read more.

Maria Gogeascoechea: Todo lo realizan n barbacoa. Hemos comido el menu degustación, impresionante el txipiron, las gambas, el besugo y el chuletón.

Andreas Cohen: Mugaritz is on the cusp of culinary creativity led by Andoni, one of the great visionaries. If you just want to be pleased, don’t go. One must submit to a journey which can be thought provoking. Fab!

Behrad Eats: This 3-Star Michelin restaurant is an perfectly choreagraphed gastronomic art show of food with impeccable service. An absolute must visit restaurant of the Basque region.

きゃん: 朝9:30から受付が始まります（開店まで駐車場で待機）。砂トロ、ホルモンは絶品でした！

Jacob(ジェイコブ): 福岡に来てもつ鍋食べるなら、間違い無くここのもつ鍋。私のおすすめは味噌もつ鍋。最後の〆のちゃんぽん麺が最高です。やま中本店はかなり人気店なので、基本予約必須です。

VIPER ZERO: 子供禁止、禁煙。親子丼は甘みが強く、関東の老舗に近いお味。鳥の刺身は前日までに予約しましょう。

Mrtn E: 氷見の寒ブリを堪能しまくり。寒ブリ刺、寒ブリ大根、塩焼き、ぶりしゃぶ！

moni9999: 地鶏刺身定食1500円で大満足。風呂は貸切で一人300円二人なら500円です。

Torzin S: Interesting way of dining presentation, the taste is really good and very authentic. service is amazing.

Masato Noguchi: 歴史あるこの界隈を代表するお寿司屋さん。店内に漂うピリッとした雰囲気は独特。美味しいにぎりはもちろん、お任せでお刺身や焼き物、お椀なども楽しみたいところ。季節に一回は伺って、堪能したい！

Vincent Tan: Honkogetsu is the highest rated kaiseki restaurant in Osaka. Closed Sun http://tabelog.com/osaka/A2702/A270202/27001286/

skunk show: すっぽんを食べるなら、絶対ココです！！とにかく体がホカホカになりますよ！！

Takehito Ogawa: 新鮮な天然の魚介が揃う秀逸割烹。人気でなかなか予約が取れないがそこにチャレンジする価値ありのお店。

X X: 4000.5000.6000のコースランチ

S M: 予約必須の洋食屋。ランチではハンバーグ定食1800円もよく出る。味は安定して高く、店員も手際が良い。電波は201603現在で3G。

Angela Liu: Well deserved top 50 restaurant in asia - the place has a bistro setting and food was executed really well. Really enjoyed the whole chicken, the pigeon and the mille feuille.

Moses Lee: Contemporary Chinese restaurant with hearty food and attentive service. Don’t miss the finger licking good Fried Beef Cube with wasabi and soy sauce. Cocktails are also a must-try!

Teresa: One of my favorite restaurants in HK. Attentive servers and amazing dishes. Would recommend anyone looking for french fine dine in Hong Kong. Love their cheese cart!

中川 和夫: 次の料理の待ち時間が長い！

Oliver: Do not forget your tie, which is silly nowadays but worth the effort. Dress code should be as comfortable and relaxed as the service. I also wish every meal would be as good as the one I had here.

Elif: #3 in Sunday Times 2015 Best 100 restaurants. Signature dish: Shorthorn, charcoal oil, mustard, apple and celeriac Chef: Simon Rogan Average: £150pp

Andreas Cohen: Try the Sobrassada sausage with honeycomb sourced from their farm out back. Buenisimo! Amazing culinary destination. Worth the trip

Pedro Asensio: ‘the less is more’ through its brief menu. one of the best restaurants in Spain to eat grilled chuleton cooked in the purest style in a place that is equally unique and endearing. A hidden treasure

Ricardo Arcos: To eat of the “bueyes” of José Gordón is like drinking a bottle of the finest Bordeaux. Every animal is different. The flavor is complex and nuanced and you will find a new sensation every time.

JK: Try Oreiller moelleux de morilles, truffes et girolles sous la mousse & Sole du marin pêcheur, bouillon d’araignée de mer et beurre aux algues sauvages

Veronika Liewald-Fuchs: This place is lovely: Everything from the entrance over the eating area, the garden, and of course the food is just delightful. The staff was friendly and patient. Truly 3⭐️

Fuyuhiko Takaya: TableCheckからの完全予約制となりました。https://www.tablecheck.com/ja/ramen-gokan

Akihiko Sugimori: お肉料理はありません。アルコールを含めてお値段は高いです。写真はコース料理のうなぎの刺身。

Hadeel K: Best tempura in Tokyo. I really would thank Chef kondo for this great spot and delicious food.

Guy Sie: Walk past the pintxos bar and sit down for one of their magnificent dry-aged t-bone steaks. Worth it, I promise.

AmateurConcierge: Nice space, high end meat and seafood on offer, and an excellent wine list. Unfort, more designed to get you to part with max cash than have an amazing experience. Classic Miami splash out sitch