Five Iconic Views While Dining

By Kevin Yeung

We know you love to enjoy the finest foods around the world, but what if we told you that you can enjoy those finest foods around the world with a stunning view included? Here is my list for unforgettable experiences while you enjoy the local seasonal seafood or classic recipes infused with a touch of modern elegance; all paired with fine wine.


the Felix, in Hong Kong

The View: Located in the swank Peninsula Hotel, this 28th-floor restaurant offers floor-to-ceiling windows that provide panoramic views of Hong Kong’s light filled skyline across Victoria Harbour.

The Food: Features fresh seasonal dishes such as slow-cooked sea bass with black shrimp mousse, crab salad and tuna tartar with dandelion salad.

Tip: Don’t miss the Symphony of Lights show- Hong Kong’s nightly laser and light show at 8pm every evening shown across the harbour


the Ithaa, in Maldives

The View: With 180-degree views, visitors are literally surrounded by fish, sharks, and coral reef- this is a truly unique dining experience that’s intimate yet totally immersed in an underwater world.

The Food: A contemporary, European menu in a six course dinner or four course lunch- each paired with expertly selected Champagnes. Special indulgences include caviar for dinner.

Tip: Make a reservation early- especially the 6:30pm seating to see the sea life in day light, change colours at sunset, and then at night.


the Le Jules Verne, in Paris

The View: Perched high above on the Eiffel Tower’s second level, 410 feet above the ground; it offers expansive views of the City of Light. Go in the Evening to see Paris’ twinkling lights.

The Food: Enjoy the revered culinary traditions of France with a modern touch to classic recipes.  Each dish is a taste of intense flavour with a 100 percent French wine list.

Tip: Make your reservations 3 months in advance and ask for the a window table to truly enjoy the spectacular views.


the Above and Beyond Restaurant, in Santorini

The View: While marveling at the breathtaking sea views and the celebrated Santorini sunset, in the dramatic backdrop of spectacular volcanic beauty is the ideal setting for an unforgettable culinary experience.

The Food: Authentically Greek, simple and delicious dishes are prepared with the finest and freshest ingredients from small producers of Santorini and the nearby islands.

Tip: Stop by for lunch during your port visit to Santorini with Oceania Cruises.


the Daphne’s, in Barbados

The View: For beach-side dining at its finest, it’s hard to match with Daphne’s; especially with the Caribbean’s sun and sand destinations.  Cool breezes from the sea is as refreshing as the sunset, as you enjoy a candlelit dinner once the sun has set.

The Food:  This luxurious beach-side establishment serves an infusion of modern Italian with the local tropical seafood that blends well with home cooked elements.

Tip: For lunch, try the buffalo-milk burrata with prosciutto di Parma, and for dinner, try the jerk pork chops with pickled green banana, roasted pepper, and pumpkin.

The Panamanian Palate for the Gastro Nomad


Panamanian food is quietly undergoing a revolution. For the last 10 years, chefs like the much-lauded Charlie Collins, Mario Castrellon and Alfonso de la Espriella have been working tirelessly to change the way Panamanian food is perceived and consumed.  This is a cuisine that seamlessly fuses Afro-Caribbean, Spanish, French, Asian, American and indigenous culinary traditions into a delicious melting pot that reflects the climate and geography of this land-bridge between two continents. And it’s a cuisine that local chefs are working hard to present to locals and visitors alike with the kind of pride it deserves.

If you’re looking to put Panama on the plate the next time you visit Panama City and its surroundings, here are some must-tries for the culinary wanderer:


Maito Restaurant

    • Chef/Owner: Mario Castrellon

Philosophy: “We’ve had an ongoing fascination with Spanish food here, Italian, French, Japanese and so on. It’s time to put the focus back on Panama,” explains one of the city’s most talented and impassioned local chefs, Mario Castrellon.

Don’t Miss Dishes: At Maito, there’s an updated take on tasajo- a salted, smoked then fried piece of steak that in this case is shredded like pulled pork and served atop Caribbean fry bread called hojaldra. A dainty fried Cornish hen’s egg crowns the smoky amuse. One of the table’s favourites is the intriguing “cheesecake” dessert made with local vegetable isinglass; a seaweed that’s usually blended with milk and spices and consumed as a drink by those of Afro-Antillean roots. Cinnamon, sugar, and ginger combine to produce a light, not-too-sweet intriguing cheesecake topped with a strawberry compote, that we all swore was made with yoghurt!


Panamonte Inn– Boquete, Panama

      • Executive Chef: Charlie Collins– the “go-to” chef for the last three Panamanian presidents and cook for celebs ranging from Sean Connery to political figures like George W. Bush.

Philosophy:   “We were raised to believe that everything imported was of better quality than what we had in our country.  This is one of the reasons why you see so much American cuisine influencing us in Panama, but that’s changing. We know better now.” says Collins

Don’t Miss Dish: Boquete river trout filets with a watercress salsa over young corn gnocchi and Panamanian sofrito. Bonus points for forging close ties with nearby, organic farmers, fishermen and food producers who provide Collins with pristine ingredients.


La Trona- Panama City- Calle 48, Edificio La Trona – Bella Vista – Panamá

      • Chef: Alfonso de la Espriella

Philosophy:  He makes the kind of food he’d like to eat, in Spanish that’s known as “cocina de autor.” After working abroad with greats like Laurent Tourondel, de la Espriella has concluded that his culinary mantra is firmly rooted in the “less is more” camp.

Don’t Miss Dish: Locally caught yellow fin tuna that gets its heat from the country’s well-loved aji chombo, or chombo chilie. Seared on the outside only and sliced so that its fleshy, pink exterior shines like jewels, chef crusts the fish with the aji and serves it with local zapayo- a type of pumpkin or squash.


By: Mary Luz Mejia