Our expert guide to the world's seven finest dining destinations

For food -loving visits to any city is invited to eat – and eat and eat. What makes cities on such incredible dietary targets that, by nature, are dense: people, culture, history and food.

Urban life is often separated from agriculture, which can suggest worse food, but in reality it is often better. City residents have a quick lunch, comforting dinners and everything among them. Demand feeds on the industry of restaurants, market stands, bakeries and street carriages that bloom, competition, competition and creativity.

Cities are also intersections. They rise on the ports, rivers, railway lines and commercial routes. Their food is one of the most direct and finest gateways to understand history and many different people who have gone through or settled in them. As a result, each city has its own distinctive gastronomic fingerprint – coded into the unique pattern of the rulers and the rich, workers and poor, diasporic communities and religious groups.

All of this makes cities the most exciting – and most important food. Many cities have so many dining places to bring a new day to life every day and still don't visit them before he dies. So when you only go for a week, where do you go?

Here we come in.

At Serious Eats, we have long been working with a global network of culinary experts – writers, chefs and researchers who live and breathe in their home city. They are the ones we send in e -Mail before we travel. They know where to go, what to eat, and why it matters.

In our Global Eats series, we share this insider knowledge as well as the recipes you can cook before you go while you are there (if you have a kitchen) and come home. Whether you're preparing for a trip or just hungry inspiration, this series is designed to get closer to the cities you are excited, a plate at the same time.

This is the second detail of Global Eats. -In The firstLondon, Paris, Cairo, Bangkok, Taipei, Buenos Aires and Mumbai. This time we take them to seven more cities with a separate culinary identity: Kingston, Rome, Marrakesh, Kuala Lumpur, Santiago, San Juan and Hong Kong. Think of it as a final eating connection of a traveling crib from people who are the best of these food scenes.

Hong Kong is a glittering metropolis often called “the world city of Asia” and “China's gate”. Here he meets the east to the west and all screws and turns offer the opportunity for food. The city is full of Cha Chaan Tengs (Hong Kong-Style Cafés), Dai Pai Dongs (Outdoor Hawker stands), street cars and local specialties such as Congee and Clay Pot rice.

A guide to Hong Kong, a serious Eats senior editor, Genevieve Yam, who grew up in the city in the 1990s when it changed rapidly. In the United States, Seevieve often travels to Hong Kong to visit the family and eat, eat, eat. It is hot for his recent city trip and shares some of his favorite dining rooms for Brothy pasta, dumplings, French toasts, pork sandwiches, seafood and much more. Inside the guide, you can find serious eating recipes for many more iconic foods for Hong Kong, so you can eat more than a local Kong local while returning home.

Too many Americans who visit the Jamaican stray, the buffet and hotel restaurants, who are frequent in their gates at all-inlusive resorts. But for all food -loving, this is a big mistake. Step from resorts and find a lively, ever-developing food culture that is the island's African, British, Spanish and Taino culture, which is spiced up by Portuguese Jew built.

Visitors to the United States, where the meal is Norma-Gyakran is surprising that there are few sitting restaurants outside the Jamaica resorts. But incredible foods are everywhere if you know where to look. Here are our guidance: Sisters Michelle and Suzanne Rousseau, recognized Jamaican cookbook authors, hosts and food -TV people. They share their favorite spots on jerk pork (yes, it's more popular than chicken), chicken in the pan, beef patties from the oven, corn porridge, ackee and more local specialties. Inside the guide, you will also find recipes for iconic Jamaican foods you can make at home – just one taste. Oh, and if you don't know what the lime means, then soon.

Serious Eats, Alia Ali, compares the Malaysian capital, Kuala Lumpur, with a middle child: “There is something like a proven to prove herself, but she doesn't notice that she's good,” he says. “We are surrounded by places that are more popular and touristic, such as Thailand and Singapore, Indonesia and Vietnam. People are like,” Where is Malaysia? ”

However, Kuala Lumpur can offer food lovers, namely a culinary scene that reflects the diversity of the city and is not as melting a vessel as a buffet with a buffet, with fragrant rice foods, rich curios and kuih. Ali is a native Malaysian and chef who has contributed to more than a dozen recipes for a serious meal and knows Kuala Lumpur from inside and outside. He is our guide to the “muddy confluence” (literal meaning of the city name in Malay), and apart from eating in the KL, finds his recipes to make many of Malaysia's most delicious food at home in the guide.

On the pink, Millennium walls, ring that gives him the nickname of the “red city”, Marrakesh is a city that “deeply rooted in Berber history with Arabic and Andalusian influences, a mixture of the Atlantic coast, the Mediterranean, the desert and the Atlas Mountains” Eats, Guide, Nargise, Nargish, Nargish. “But it is also a city that always foresees – the overload and scent of colors and sounds and scents, where ancient history lives with modern life, such as ancient Souks, which have been expanded to accommodate a larger mass.”

City food reflects the coexistence of ancient history and modern life and find various restaurants that offer traditional purchases and contemporary spin on Tagins, Harira soups that are rich with tomatoes, turmeric and cinnamon aromas, as well as the glittering lamb. Native Moroccan and restaurant owner Benkabbou is really familiar with Marrakesh's food venue. He is the author of an internationally recognized Moroccan cuisine, and many recipes inside this guide will find the tastes of Marrakech Home.

Rome is one of the few cities in the world that has a separate kitchen that is in itself. “How many cities have been able to support dozens of cookbooks that are for their local dishes? It is enough to say that in Rome the wonderful diet numbers are almost unlimited-some classics like Roman-style artichokes, Pasta Alla Gricia, Amatriciana, Carbonara, Pizza Al Taglio. For traditionalists, there are also innovative chefs that show the classics rotations and give completely new food to the canon.

In order to tighten the list of mandatory food foods in Roman must-go spots, Peter Barrett experts, the author of The Things on Bread Substack and the Roman resident of the Roman resident, and Sara Levi, the Roman Roman Chef and the Roman chef chef for two years. Our guide also includes recipes for the above -mentioned classics and many other Roman food, so you can do it as a Roman doing, even if you are not in Rome.

San Juan has long been the capital of Puerto Rico, not only from a political point of view, but also on the island's culinary and cultural heart. Its food reflects a mixture of taino, Spanish Criollo and African traditions. Almost every Puerto Rican tells you that travel to San Juan would not be complete without mofongo-the plantains, crispy pork cracks, holey garlic and salty flesh, all packed to make this beloved Puerto Rican food-but many other non-mission plates, including lechon, Wealth, Seafood and Criste.

Your San Juan meal guides are a serious meal contributor and cookbook, Reina Gascón-López, and chef and food entrepreneur Manolo López, who was born and raised in Puerto Rico and now lives in New York City. In this guide, they talk about what makes Puerto Rico food so special that you need to eat if you don't know the kitchen yet and where you can best represent these dishes in San Juan and near it. The guide also includes recipes for Gascón-López to make more Puerto Rico classic, so you can better understand how the taste is based on the basics (tip: the sofrito key).

Apologies for serious meals from the New York City home base, but if you want to eat the best hot dog in your life, you should fly to Santiago and get your hands on the complexes-the hot dogs are highly accumulated with cabbage, diced tomatoes, and avocado. Of course, you have to eat a lot more in Chile's capital than loaded francs, including the hearty charquican, Empanadas and plates full of short shells to jump out of your head.

Santiago, which sits from the north to south, leads to everything in the country, at least to food, resulting in a “very rich and very lively food culture” in the words of Isidora Díaz. Díaz Serious Eats Contributor and Recipe Developer, Cook Book Author, Director of Chilean Food and Wine Magazine Basic magazineAnd the guide on how to eat like a local Santiago. Our guide includes some recipes for the iconic dishes in Santiago, including the well-reward recipe to make a complex at home, supplemented with a sog-resistant homemade bun that should contain an entire avocado and all other dressings.