Here's what to order in Mumbai: Bhel puri (puffed rice with vegetables and tamarind); sev puri (fried crackers with potatoes and onions); vada pav (a spicy potato-veggie patty on a toasted bun).

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Here's what to order in Bangkok: Som tum gai yang (green papaya salad with chicken); khao mok gai (Thai-style chicken biryani); bamee ped (egg noodles with roast duck); khanom bueang (crispy sweet pancakes).

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Here's what to order in Singapore: Hainanese chicken rice; chai tow kway (radish cake); Hokkien mee (stir-fried noodles); roti prata (flaky bread with curry sauce); min chiang kueh (peanut pancake).

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Sometimes you just want a burger. And those times, you should head to Le Select. It has a classic, old-school environment and the best burger in town. It is a cheeseburger in paradise.

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Dinner at Maya’s is not to be missed. It’s French cuisine with a strong Creole influence—and a St. Bart’s classic.

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At Copenhagen's modernist Øl & Brød, from the cult Mikeller microbrewery, the chef spins the idea of smørrebrød—the iconic open-faced sandwich—into degustation menus that might feature buttery beef tartare dusted with black-currant powder or a mélange of confited and pickled wild mushrooms under a runny smoked egg yolk.

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Tokyo chef Shinobu Namae has already made his mark at his haute modern-French L’Effervescence. Now he’s brought his ingredient-centric menu to a wider audience at La Bonne Table, a minimalist bistro in the Nihonbashi district. A seemingly simple salad of vegetables—plucked at the very moment of ripeness at an organic farm nearby—is just as showstopping as his buttery, flaky boudin-noir pie.

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In São Paulo's posh Jardins neighborhood, Alex Atala, Brazil’s most celebrated culinary star (D.O.M., Dalva e Dito), has paired up with club impresario Facundo Guerra to deliver the ultimate late-night dining menu at Riviera Bar. In the historic lounge, live jazz and beautiful people set the scene for dishes like Atala’s definitive steak parmigiana with fries, or a hearty roast-beef sandwich.

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Peter Serpico, a veteran of New York City's Momofuku Ko, wowed us at his Philadelphia namesake, Serpico. Here, asparagus in garlicky pecorino broth and the now-famous pig’s head with burnt-onion mustard are stand-outs.

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Join the cool kids in Hong Kong at Ho Lee Fook, where chef Jowett Yu sends out surprising remixes of pan-Asian dishes from his mah-jongg-tiled open kitchen: a brined barbecued goose, roasted for hours in a traditional oven, and delightfully charred Wagyu short ribs with house-made shallot kimchi.

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London's hotel dining scene got a jolt when Simon Rogan, one of the U.K.’s most exciting chefs, opened Fera inside Claridge’s. Beautiful evocations of the British terroir arrive on handmade ceramic dishes: a rabbit croquette with lovage emulsion, a foamy nasturtium sauce accenting hake steamed inside caramelized cabbage.

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In another nod to the Far East, the rambunctious, izakaya-inspired Cho Cho San is Sydney’s love letter to Japan: chef Nic Wong’s lamb cutlets are spiked with sancho pepper, and the gingery tataki is made with prime Australian beef.

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To try everything that’s going on in Mexico City at once, head to Colonia Roma. It’s a blast perching on stools and sampling from each kitchen at Mercado Roma: chile-intensive pozole from José Guadalupe, a stew of pristine Pacific coast clams and chorizo from La Ahumadora, and La Barraca Valenciana’s squid torta with garlicky mayo created by El Bulli veteran José Miguel Garcia.

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Downtown glamour meets uptown polish at NYC's Bâtard, from über-host Drew Nieporent and Austrian chef Markus Glocker. An octopus “pastrami,” bewitched into a Gaudí-like mosaic terrine, and hand-pulled strudel filled with apples, raisins, and sweetbreads are among Glocker’s assured neoclassical dishes.

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Off Istanbul's frenetic Istiklal Street, tile-clad Yeni Lokanta is the modern meyhane of the moment. We’re dazzled by chef Civan Er’s small plates, updated with heirloom foodstuffs like “burnt” Denizli yogurt atop green beans, walnut-studded sucuk sausage, and beef ribs roasted in a wood-burning oven.

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Los Angeles' République, headed by Walter and Margarita Manzke, is a brasserie that stays open around the clock, whether for an early-morning blood-orange brioche or a late-night negroni blanc, scrambled eggs with sea urchin on toast, and the best frites west of Paris.

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Pad Thai in Bangkok. Photo courtesy of cobygamo on Instagram.

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West Side Market, Cleveland. Photo courtesy of dangerousbiz on Instagram.

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From the Gulf Coast to the Pacific, the freshest bivalves are being shucked at these oyster bars. Photo courtesy of aliciachofoto on Instagram.

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8 places to eat like a local in Paris. Photo courtesy of ahasson on Instagram.

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