The most memorable meal I’ve had this year came from an unexpected source: Beyla, a vegan restaurant in Copenhagen’s Carlsberg Byen district. Part of the renowned Ark Collection, this new hotspot has quickly become a foodie favourite. Though I’m not vegan, the experience was unforgettable. The evening began with a showstopping first course: Danish tomatoes in a kaleidoscope of hues, their natural sweetness amplified by a velvety hazelnut paste. A drizzle of parsley oil brought a vibrant herbal lift, while charred peaches lent a smoky, caramelised depth. Served as a sharing plate, it was a dish of pure harmony—simple, satisfying, and impossible to forget.
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Tempura from Cheval Blanc Randheli, Maldives
Noo Saro-Wiwa, features writer
Who knew that some of the best tempura can be found in the middle of the Indian Ocean? Cheval Blanc Randheli in the Maldives is a master of the beach-resort culinary arts, and ever since it opened its Japanese and East Asian restaurant, Diptyque, people have not stopped talking about that rock shrimp tempura. Made in their open kitchen, straight from the teppanyaki, the batter strikes the right balance between crispy and soft. The shrimp is fresh, fat and juicy, and comes with a knockout creamy spicy sauce that tastes even better in the ocean breeze. Sublime.
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Sushi Platter from Clap
Hyojun sushi platter from Clap, London
Jessica Rach, global content planning manager
After a successful debut in Beirut in 2018, Clap expanded to Riyadh, Dubai, Ibiza, and now London’s Knightsbridge. Top of their Japanese sharing-style menu is the Hyojun sushi platter – a perfect example of the team’s contemporary London twist on traditional delicacies. The freshest shrimp tempura and salmon volcano rolls are whipped up on their sleek open kitchen countertop, and oodles of spicy mayonnaise sauce give them a British edge. Their butter-soft yellowtail and akami sashimi is accompanied by seabass and chutoro nigiri, finished off with a sprinkling of fried lychee for an exquisite dining experience.
