Toque 12: Eating Inn

At Sydney's Woodcut restaurant, Chefs Ross Lusted and Daniel Leyva reveal the artistry behind caviar-topped crumpets and other signature dishes.

From rare sakes to raw seafood, culinary icon Tetsuya Wakuda and his team offer a peek behind the menu at the freshly expanded Waku Ghin in Singapore.

In Bali, Chef Bayu Retno Timur celebrates — and elevates — Indonesian delights such as tender beef-cheek rendang and grilled black cod in a clam foam.

At Sydney's intimate Omakase restaurant, Chef Ryuichi Yoshii combines a medley of fresh and aged ingredients to create his unique Japanese menu.

Chef Nancy Silverton and her team at Osteria Mozza in Singapore reveal the magic behind signature dishes that include a deconstructed Caesar salad.

Balinese and other Southeast Asian cuisines receive innovative spins at Kayuputi, courtesy of the late, great Master Chef Agung Gede and his kitchen.

It's back to Woodcut in Sydney for round two of a degustation feast that begins with a pipi and chickpea curry and ends with a creamy persimmon sorbet.

A tour of Barangaroo's waterfront restaurants includes Silks, where Cantonese tradition gains an elegantly modern edge courtesy of Chef Kar Loong Yee.

Culinary cultures blend in Jakarta, topped by the cutting-edge Japanese bar and restaurant OKU and its inspired pairings of sushi and sake.

A'Mare restaurant in Sydney gives Chef Alessandro Pavoni a venue for his scene-stealing takes on fresh seafood and the art of Italian fine dining.