Cheryl Tiu-Snyder

Beyond its three-Michelin-starred perfection, Atelier Moessmer in the Italian Dolomites, subscribes to the Cook the Mountain philosophy, developed by chef-owner Norbert Niederkofer. They use only products from their immediate surroundings hence they don’t serve caviar, oysters, lobster, wagyu beef— nor do they use olive oil (unheard of for Italians!), citrus, vanilla, chocolate or cinnamon. And instead, work with the farmers in the area, using what they already have on hand, instead of telling them what they want. There are no sous vide machines here, too; everything is cooked traditionally over woodfire grills. Opened just last July 2023, Atelier Moessmer— housed in the the historic 1890s fabric company of the same name (they supply Chanel, Prada, Armani, Louis Vuitton, etc.)— was immediately awarded three Michelin stars that year, which was unheard of previously. Their efforts towards hyperlocal sustainabillity and zero-waste also earned them a Michelin green star. Fun fact: The incredibly talented and young team, led by executive chef Mauro Siega and general manager and wine director/ head sommelier Lukas Gerges (his wine pairings are 🔝 I especially loved learning more about South Tyrol wines), are all under the age of 31, and are very close, both in and outside of work. #ateliermoessmer #norbertniederkofler #threemichelinstars #michelingreenstar #worlds50best #50besttastehunter #italiandolomites #cookthemountain #finedininglovers #cheryltiutravels #cheryltiuitaly

This is the most STUNNING Restaurant in the PHILIPPINES!!! 🇵🇭🇵🇭🇵🇭 Asador Alfonso sits within a 9.4-hectare farm and leisure development in Alfonso, Cavite, aptly named “The Lava Rock,” inspired by the neighboring Taal Volcano— designed by owner and architect Carlo Calma. The restaurant space, is also fashioned by Calma to adhere to the active volcano, ie. ceilings are shaped like the flow of lava, where cantilevered folds made from plastic pellets fashioned from recycled bottles. Here, co-owner and chef Chele Gonzalez celebrates ancestral-style Spanish cooking as in a roasting house, specifically from the central plains of Spain, the Castilla region, along with in-house chef, Rodrigo Osorio They use a special roasting oven, the Horno Castellano Jumaco. Set menus can range from 7 to 10 courses with a price range from PHP3,800 to PHP 5,000 (VAT inclusive), and they have ala carte options as well. Asador Alfonso officially opens to the public this May 2024! *Asador is 2 hours by car from Manila, also accessible by chopper (20 minutes). #asadoralfonso #alfonsocavite #carlocalma #chelegonzalez #50bestdiscovery #50besttastehunter #asias50best #worlds50best #architecturedesign #filipinofoodmovement #filipinofoodforward #cheryltiutravels #cheryltiumanila

The Infatuation invited me to share some of my favorite AAPI-owned Asian restaurants in Miami for Asian Heritage Month. Even if the month has passed, let’s continue to support Asian-owned restaurants and businesses, and commit ourselves to #StopAsianHate. ***** Reposting @infatuation_miami @infatuation : “In honor of AAPI Heritage Month, Infatuation contributor @chertiu takes us on a tour of some of her favorite Asian-owned restaurants around Miami, including @trananmiami , @lillaos , and more great spots you should support not just this month - but always.” #EEEEEATS #InfatuationMiami

We’re celebrating AAPI (Asian American Pacific Islander) Heritage month with Smorgasburg’s Asian Street Food Market: Mango Edition 🥭🌴 On May 30 & 31, we’re taking over Flagler Village with one of the biggest Asian Street Food Markets of the year in collaboration with @cross.cultures by @chertiu Get ready for a full-on Asian food + Mango takeover featuring… 🥭 45+ vendors 🥭 15+ AAPI vendors 🥭 60+ exclusive mango dishes Expect cultural performances, Polynesian dancing, silent karaoke, Hong Kong-Style Mahjong with @888mahjongsocial , curated music all weekend, and nonstop vibes 🍜🎶 📍536 NE 2nd St. Fort Lauderdale, FL ⏰ Saturday 5/30 12pm-10pm & Sunday 5/31 12pm-8pm ✨ FREE entry 🐾 Pet friendly

Have you had Hokkien dim sum?🥢🥟Most of us have had Cantonese (har gow, char siu bao, siu mai, etc.) which has long made its way around the world. But Hokkien (Fujian) cuisine from China’s coastal southeastern region, is *FINALLY* getting the recognition it deserves, in major culinary capitals and with the growing global interest on Fujianese cuisine. In Hong Kong, it is front and center at Island Shangri-La’s (@islandshangrila ) stellar Ming Pavilion (@mingpavilion.shangrila ) ~ helmed by Chef Jack Lam (@cheflamyeung ), and ideated by David Yip (@david_yip ) ~ a must-visit when you’re in town. [They have a fab selection of Chinese wines as well!🍷] As someone who’s Hokkien on both sides of my family, it’s something I’m very happy and proud to see, and look forward to more. ❤️❤️❤️👉👉👉 #hokkien #fujiancuisine #hokkiencuisine #fujian #dimsumlove

Smorgasburg’s AAPI Asian Street Food Market is BACK! Mango season just hit South Florida. So we brought them together🥭🌴 Our AAPI Celebration is here: this time it’s Mango Edition. For one weekend, we’re going all in on mango: • Mango specials from your favorite vendors • Mango cocktails + drinks at the bar • Live Polynesian dancers + cultural programming • ⁠Hong Kong-style Mahjong lessons + sessions with @888mahjongsocial ...and a few more surprises! Curated with @chertiu from @cross.cultures RSVP for the event at the link in bio to get a FREE DRINK at the bar 🔗🍹 Save the date & stay tuned🌴☀️ 📆May 30: 12pm-10pm, May 31: 12pm-8pm 📍Smorgasburg SoFlo: 536 NE 2nd St. Fort Lauderdale, FL

Quintessential fine-dining in Hong Kong at Michelin-starred Petrus (@restaurant_petrus ). ⭐️ Perched on the 56th floor of Island Shangri-La Hong Kong (@islandshangrila ) and led by German-born executive chef Uwe Opocensky (@uweo ), the restaurant ticks all boxes: food, wine, service, and the views. The tasting menu leans European with subtle Asian influences. It was a surprise to learn is that in addition to Japan, a lot of the ingredients are actually sourced from neighboring China’s Yunnan province. Chef Uwe describes it as a “salad bowl of fresh ingredients.” 🇨🇳🇯🇵 It’s one of those restaurants that has stood the test of time—consistently upholding its culinary standards since Chef Uwe came onboard in 2019—and also thoughtfully offers the options of short or long tasting menus to cater to guests’ preferences. On my menu: TOMATO Jimono Farm / Burrata / Pesto WHITE ASPARAGUS Japan / Uni / Blood Orange CALAMARI Japan / Kokotxas / Caviar LOBSTER Brittany / Carrot / Malabar Sabayon AMADAI Fukuoka / Lina Caught / Wasabi RHUBARB Tart / Yoghurt / Geranium SOUFFLÉ Coconut / Pandan / Chocolate​​​​​​​​​​​​​​​​ #petrus #petrushongkong #islandshangrila #michelinstar

Chinese and Korean cuisines were front and center at the 50 Best Signature Session, in partnership with SevenRooms, hosted by Hong Kong’s Wing, as chef Vicky Cheng welcomed Seoul’s Onjium chefs Park Sung-bae and Cho Eun-hee (Asia’s Best Female Chef 2026) for an evening centered around the ‘Art of Time.’ Throughout the dinner, an interplay of their specialties were centered on ingredients transformed through fermentation, with smoking, dry-aging and salting adding remarkable depth. Some of the standout dishes included Wing’s golden crystal egg with mala chili sauce, spring rolls with mapo shirako, and razor clam with Sichuan peppercorn oil, Onjium’s rolled white kimchi, and Korean mint noodles in tomato soup, and collaborative dishes like the duo abalone puff (Onjium’s dried abalone with Wing’s fresh abalone), to name just a few. The grand finale? 16 banchan: eight from Wing and eight from Onjium (heralding the Chinese lucky number), a collaborative close to a dinner that honored traditions while celebrating the contemporary. 📸📝 50 Best Tastehunter @chertiu #Asias50Best #50BestRestaurants @sevenrooms @wingrestaurant @chefvickycheng @onjium_restaurant @sung252825 @discoverhongkong

One of my most favorite hotels in Hong Kong— Island Shangri-La (@islandshangrila ). ❤️❤️❤️ Located in the heart of Admiralty, directly connected to Pacific Place mall and the Admiralty MTR— it’s one of the best locations to navigate Hong Kong from. 🇭🇰🇭🇰🇭🇰 Amid all the shiny new “it” hotels these days, Island Shangri-La remains a beloved classic— opened in 1991 and still setting the standard. They just completed a beautiful multi-year renovation in 2024, with rooms redesigned by French designer Tristan Auer (@tristanauer ; Hôtel de Crillon Paris; Bryan Adams’ house in Mustique, and the upcoming Mandarin Oriental Residences in MIAMI!)— now equipped with modern, nature-inspired furnishings; wireless charging hidden in bedside tables; in-room taps that pour both filtered hot and cold water at any time (perfect for someone like me who drinks A TON of water)—and the debut of the Yun Wellness Spa. While a lot of hotels have really generic and unexciting F&B concepts, it’s the exact opposite at Island Shangri-La with Hokkien fine dining at Ming Pavilion (@mingpavilion.shangrila ), Michelin-starred Petrus (@restaurant_petrus )⭐️—which also has the most stunning views of Victoria Harbour!—, and Summer Palace⭐️, and Asia’s 50 Best Bars-listed Lobster Bar (@lobsterbarhk ). [More on Ming Pavilion and Petrus soon!] And the service! In addition to on-property care, their Mercedes Benz S-Class airport transfers include an escort all the way to your check-in counter! Asian hospitality!!✨✨✨ #islandshangrila #travelhongkong #asias50best #50besttastehunter #findyourshangrila

The first Filipino fine dining tasting menu restaurant in all of California, Restaurant Naides (@restaurantnaides ) in San Francisco’s Nob Hill neighborhood opened its doors just last December 2025 and has already been recognized by the Michelin Guide— AND named “2026’s Best New Restaurant” by the San Francisco Chronicle. 🇵🇭🇵🇭🇵🇭 Led by life and business partners chef Patrick Gabon (@ipatreek ; formerly at Sons & Daughters⭐️⭐️ and Milka⭐️⭐️), born and raised in Tacloban, and Celine Wuu (@celinewuu ; formerly at Benu⭐️⭐️⭐️ and Milka⭐️⭐️), who runs front of house and whose mother’s family hails from Visayas and Mindanao, Restaurant Naides is not about presenting “elevated” Filipino classics, rather an interpretation of modern Filipino cuisine. Each dish elegantly captures the flavor profiles of Filipino cuisine—shaped by chef Patrick’s time in New Nordic kitchens, where his work with pickling, fermenting, and curing, echoed the traditions of his own heritage. You can find a lumpia of baked twill with jicama, pear, pikckled jackfruit; sinigang made with abalone in a tamarind-mushroom-brown butter broth (I’m pescatarian; dry-aged beef broth for meat eaters); bagoong with sayote prepared three ways, subtly turned into a sauce infused with moringa leaves and topped with caviar; and rice as a dessert— toasted rice ice cream with a ginataan beverage. The experience is best enjoyed with thoughtful wine pairings from small producers, non-alcoholic options made from discarded trimmings like fruit peels and vegetables, or a combination both— your choice. To debut with an excellent experience—and this is only the beginning! Looking forward to seeing them soar. ✨✨✨ 📍 Restaurant Naides San Francisco, California, USA #restaurantnaides #sanfranciscorestaurants #filipinofoodmonth #filipinocuisine

Congratulations to all the winners at this year’s Asia’s 50 Best Restaurants Awards!! The Chairman in Hong Kong (@thechairmanrestauranthk ) was named the No. 1 restaurant this year, its second time at the top spot— but its FIRST to celebrate onstage and with the entire 50 Best and regional F&B community, as when they won in 2021, Covid insisted they celebrate via livestream and private watch parties. Onstage, Danny Yip first acknowledged his “vintage” team, most of whom average 52 years old. This is a very important acknowledgement and brings me to back to something I had been thinking about lately— longevity. I started covering and attending 50 Best 13 years ago, and absolutely love how the awards celebrate talent, new openings, rising stars— this is tremendous— and also honor those who have truly over the years stood the test of time. Narisawa, Les Amis, Caprice; chefs like Julien Royer— who had been there many years with Jaan before Odette— and Tam Kwok Fung— who put Macau on the fine dining map with Jade Dragon before moving on to Wing Lei and now his Chef Tam’s Seasons— to name a few… Surviving turbulent times while maintaining sustained relevance, building lasting trust with diners, and ultimately serving as a benchmark for excellence, are incredible feats that should be celebrated everyday. ✨✨✨ @theworlds50best *Shout out to our Philippine 🇵🇭🇵🇭🇵🇭restaurants on the list this year: Toyo Eatery (No. 71) and Celera (new entry at No. 100)! Group video📹 by Alex Groce (@lexandem ) 👉👉👉 For the full 1 to 100 list! #Asias50Best #Worlds50Best #50BestTastehunter #thechairmanrestaurant

“A Munich institution since the 1970s, Tantris is immediately recognisable for its striking future-retro red-orange interiors designed by owner Sabine Eichbauer, with the wine cellar as a focal point. Here, chef Benjamin Chmura’s modern French cuisine highlights seasonal ingredients and unexpected flavour pairings like crab with grapefruit, scallops with Périgord truffle, and tuna Wellington with Beaujolais sauce, to name a few. Wine pairings are equally thoughtful, and can include blind double pairings put together by sommelier Noris Conrad, drawing from a repertoire of predominantly German, French, and Italian wines. Short on time? They also have a more casual à la carte concept, Tantris DNA, housed in the same complex, that’s open for both lunch and dinner.” 50 Best Tastehunter Cheryl (@chertiu ). #50BestDiscovery @tantris_maison_culinaire