4 New Five-Star Chefs Reveal Their Must-Try Dishes

When dining at these award-winning restaurants, these are the plates that you need to order.

Published on Feb. 13, 2026

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Four chefs whose restaurants have earned the prestigious Forbes Travel Guide Five-Star rating for the first time in 2026 shared the dishes that define their kitchens and the overlooked menu gems that diners should seek out. From a deep-fried Chilean sea bass at Lai Heen in Macau to a seafood-driven tasting menu at Flybridge in Boca Raton, these culinary masters are elevating their respective cuisines to new heights.

Why it matters

Earning a Forbes Travel Guide Five-Star rating is an extraordinary accomplishment, as the inspectors test hundreds of exacting standards to ensure the dining experience transcends the plate. These four chefs have proven their ability to create a strong sense of place, engage with guests, and deliver extraordinary food and presentation, leaving a lasting impression on diners.

The details

At Lai Heen in Macau, executive chef Jackie Ho's must-try dish is the deep-fried Chilean sea bass fillet with crispy garlic, which he describes as a modern homage to the beloved Hong Kong classic typhoon shelter crab. His most underrated dish is the barbecued sliced Iberico pork with French foie gras in honey sauce, which reimagines the nostalgic Cantonese delicacy golden coin chicken. In Atlanta, chef Freddy Money at Atlas Buckhead highlights the Finest Langoustine as a must-try for its pure, untouched sweetness, and the Game Season as an underrated dish for its balance and seasonality. At Sushi Kissho by Miyakawa in Macau, master chef Masaaki Miyakawa's signature dish is the Shimane black abalone with liver sauce, while his most underrated offering is the kohada, or gizzard shad fish, which he says represents the essence of the restaurant's flavor. Finally, at Flybridge in Boca Raton, chef Peter Annewanter encourages diners to experience the full tasting menu, which he has designed as a carefully choreographed progression, rather than focusing on a single standout dish.

  • Lai Heen opened in The Ritz-Carlton, Macau in 2020.
  • Atlas Buckhead opened in The St. Regis Atlanta in 2025.
  • Sushi Kissho by Miyakawa opened at Raffles at Galaxy Macau in 2024.
  • Flybridge opened at The Boca Raton resort in 2023.

The players

Jackie Ho

The executive chef at Lai Heen in Macau, whose decorated career spans more than 40 years.

Freddy Money

The chef at Atlas Buckhead in Atlanta, who combines his British heritage with the culinary traditions of the South.

Masaaki Miyakawa

The Japanese master chef who launched his first international outpost with Five-Star Sushi Kissho at Raffles at Galaxy Macau.

Peter Annewanter

The chef at Flybridge in Boca Raton, a 25-year fine-dining veteran who creates masterful seasonal tasting menus.

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What they’re saying

“This exquisite creation is a modern homage to the beloved Hong Kong classic typhoon shelter crab. Using premium Chilean sea bass sourced from the pristine Antarctic waters, the fillet is delicately coated in a light batter made with locally selected soybean oil, then deep-fried to golden perfection. A final toss with fragrant crispy garlic enhances both aroma and texture, ensuring a crisp exterior and tender, succulent interior.”

— Jackie Ho, Executive Chef, Lai Heen

“This dish reimagines the nostalgic Cantonese delicacy golden coin chicken, once a staple but now rarely seen due to its intricate preparation. Traditionally made with chicken liver and pork, I elevate the recipe with luxurious upgrades: French foie gras wrapped in caul fat, paired with Spanish Iberico pork and king oyster mushroom, then grilled and glazed with honey sauce. The result is a rich, layered flavor profile that balances heritage with innovation.”

— Jackie Ho, Executive Chef, Lai Heen

“The finest langoustine is a must-try because it distills luxury down to clarity. The sweetness of the langoustine is left pure and untouched, lifted by the earthiness of truffle and the natural sweetness of corn. Each element amplifies the next, creating depth without excess and letting the ingredient speak for itself.”

— Freddy Money, Chef, Atlas Buckhead

“Game Season is underrated because it's built on restraint rather than spectacle. The squab is handled delicately to highlight its natural depth, while pistachio bavarois adds subtle richness, turnips and pickled daikon bring earth and acidity, and huckleberries echo the game with focused dark fruit. The squab sauce ties it together without overpowering. It's a complex dish about balance and seasonality.”

— Freddy Money, Chef, Atlas Buckhead

“This is the signature dish from award-winning restaurant in Sapporo. Using black abalone from Shimane Prefecture caught by my most trusted fisherman, the abalone is fed with kombu to enlarge its liver. It's slow-cooked with water, sake and kombu algae for three hours and served with a luxurious sauce made from abalone broth and liver. This unforgettable creation epitomizes my commitment to honoring the essence of each ingredient.”

— Masaaki Miyakawa, Master Chef, Sushi Kissho by Miyakawa

The takeaway

These four chefs have demonstrated their ability to push the boundaries of their respective cuisines, whether it's reinventing classic Cantonese dishes, highlighting the pure essence of premium ingredients, or crafting meticulously choreographed tasting menus. Their commitment to excellence, innovation, and honoring the integrity of each ingredient has earned them the prestigious Forbes Travel Guide Five-Star rating, solidifying their status as culinary leaders in the industry.