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C. Can Sunyer, 48 (C. de Joan Baldia i Casañas), Girona, Catalunya
Mediterranean Restaurant · 146 tips and reviews
Wilson Zhou: Head chef Joan Roca and pastry chef Jordi Roca, Modern Spanish, Charcoal-grilled king prawn, king prawn sand, ink rocks, fried legs, head juice and king prawn essence.
Vegan and Vegetarian Restaurant · NoMad · 292 tips and reviews
Wilson Zhou: Daniel Humm, chef de cuisine Chris Flint and executive Pastry chef Angela Pinkerton, Modern French with a New York swagger, Duck roasted with honey and lavender.
27 Sathon Tai Rd (at Metropolitan Bangkok), สาทร, กรุงเทพมหานคร
Thai Restaurant · 143 tips and reviews
Wilson Zhou: David Thompson and head chef Prin Polsuk, Little-known, big-flavour sharing plates drawn from centuries-old Thai cookbooks, Guinea fowl curry with shampoo ginger and holy basil.
Jirón dos de Mayo 253, Lima, Municipalidad Metropolitana de Lima
Peruvian Restaurant · 178 tips and reviews
Wilson Zhou: Virgilio Martinez and head chef Pia Leon, Peruvian with international influences, Extreme Altitude - frozen potato, cushuro, mullaca root and paico.
Wilson Zhou: Richard Ekkebus and chef de cuisine Maxime Gilbert, Classical French with subtle Hong Kong influences, Hokkaido sea urchin in lobster jelly, with cauliflower, caviar and crispy seaweed waffle.
Wilson Zhou: Sven Elverfeld, Modern German, Norway lobster and char-grilled young pork belly, bull’s heart tomato, crustacean mayonnaise, balsamic emulsion.
French Restaurant · Central Region · 46 tips and reviews
Wilson Zhou: André Chiang, Delicate Southern French nouvelle cuisine using ingredients from small, artisanal producers, Memory - warm foie gras jelly with black truffle coulis.
60 E 65th St (btwn Park & Madison Ave), New York, NY
French Restaurant · Upper East Side · 191 tips and reviews
Wilson Zhou: Daniel Boulud and executive chef Jean François Bruel, Modern French with an American bent, Oven-baked black seabass with Syrah sauce, cauliflower cromesquis, potato Saint-Florentin, red ribbon sorrel.