“With a penchant for being the underdog, and their commitment to pushing boundaries, and setting trends in hospitality and restaurant operations, Christopher Mark and Syed Asim Hussain built their restaurant empire in Soho way before it transformed into the cool, hip hangout spot that it is today. They walk us through the area and compare the days then and now, while also sharing the secrets to their consistent success.”

“You may have already fallen for Le Garcon Saigon in the Star Street precinct, with his cool, open-air facade and deeply flavourful grilled meats made from the Vietnamese chef's mama's recipes. Well, now you can sample the goods from this boy's little bro next door, and he's as uncomplicated as they come, serving only one thing, bánh mì thịt, or pork banh mi.”

“So how do you guarantee your pork chop is juicy AF? You brine it. Or, in the case of this Vietnamese-inspired chop from Bao La—chef of Hong Kong's Brasserie Le Garcon Saigon — you make a marinade that's fresh and sweet and savoury as hell.”

“The Star Street Precinct just got a little more interesting with the opening of Le Petit Saigon, the sister branch of Le Garcon Saigon, which serves nothing but a single item – the humble yet ultra-popular banh mi thit.”

“Buenos Aires Polo Club is inspired by the South American country’s penchant for the distinguished sport and dynamic grilling culture. Head Chef Luca Marinelli takes us back to the golden era in Recoleta.”

“Stepping into Buenos Aires Polo Club bar, you can have a taste of the famous luxurious private club life of the time, as well as the iconic cocktails.”

“Maison Libanaise, SoHo’s favourite Lebanese restaurant, is kicking off summer tomorrow with the first of their weekend sessions, starring two Instagram favourites: skewers, and frosé: the picture-perfect combination of ice, rosé and fresh strawberry puree.”

"Chef James Harrison has never been to Beirut, but training under Melbourne's best Lebanese-Australian chef (and his slap-happy mother) made him fall in love with the cuisine."

“Calvert has been tasked with cooking whatever he wishes to as long as it is “inherently excellent”. The result is a delectable marriage of premium fresh produce and French-inspired flavours, albeit with a more modern and unique interpretation.”

“Behind Maison Libanaise’s versatile menu is Head Chef James Harrison, former star apprentice of Michelin-starred Chef Greg Malouf, the 'Godfather of Lebanese cuisine’.”

"Complacency comes when you look at a menu and say you're completely happy with this. That's when you should just call it a day, because that's when you stop being better than you were yesterday."

“Buenos Aires Polo Club’s strong red ale by Otro Mundo Brewing Company has a sweetness that goes very well with Malvaviscos, a nostalgic dessert which involves toasting marshmallow tableside. This is a great beer pairing with dessert.”