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World's Top Late-Night Restaurants

Star power at Great New York Noodletown, a regular pit stop for chefs in Manhattan's Chinatown.

Noe DeWitt

Daniel Boulud

Pho Kim Long II, Las Vegas

“For an antidote to the Las Vegas Strip, I head to Pho Kim Long II, a great, casual place for getting together with fellow chefs after work. A group of us usually sits at a big table and orders a bunch of dishes to share family-style. We always go for pho, a classic with a variety of cuts of beef, including meatballs and brisket, over rice noodles with Thai basil, lime, and sriracha sauce. The chicken wings are awfully tasty—they’re seasoned with green chiles and cilantro. And the light summer rolls are perfect when the weather is especially hot. We also go for the whole crispy fish, bones and all. That and cold beer and we are happy campers.”

Star power at Great New York Noodletown, a regular pit stop for chefs in Manhattan's Chinatown.

Noe DeWitt

Daniel Boulud

Jin Ding Xuan, Beijing

“This is a 24-hours restaurant that serves Cantonese cuisine, mainly in small dim sum portions. It’s a great place for people-watching, too. The shrimp dumplings, stewed beef with radish, and spare ribs with black bean sauce are some of my favorites. This is just the kind of steamy hot food that’s especially comforting on a cold, damp Beijing winter night.”

Anthony Bourdain

Noe DeWitt

Anthony Bourdain

Yakitori Totto, New York City

“It’s a temple of chicken in midtown Manhattan, the real deal and a long-time chefs’ favorite. Head up the stairs and give them your name and telephone number—then have a drink next door at the karaoke joint until they call you. After about two hours of snacking on perfect, charcoal-grilled skewers of chicken skin, butt, heart, livers and other poultry-related goodies, English chef Marco Pierre White asked me, ‘Anthony? Do they have…vegetables here?’ My answer: ‘Who cares?’”

Star power at Great New York Noodletown, a regular pit stop for chefs in Manhattan's Chinatown.

Noe DeWitt

Anthony Bourdain

Sakagura, New York City

“This is a hidden izakaya, tucked away in the cellar of a midtown Manhattan office building. For over 12 years, they’ve served excellent salty and pickled snack plates and have an impressive selection of over 200 sakes.”

Star power at Great New York Noodletown, a regular pit stop for chefs in Manhattan's Chinatown.

Noe DeWitt

Anthony Bourdain

Sin Huat Eating House, Singapore

“Sin Huat is a wonderland of fresh seafood—notably the Crab Bee Hoon. The service, however, could be described as borderline hostile, and the décor? Nonexistent. Grab your own Tiger beer from the case, and hopefully, eventually, someone will bring mugs and ice. Yes. Ice.”

Marco Canora

Noe DeWitt

Marco Canora

The Black Hoof, Toronto

“The Black Hoof is a great, no-frills charcuterie restaurant where everything is cured on the premises. The crowd is super-young and hip, and there’s a terrific wine list and really good cocktails—a number of which are made with rums imported from Cuba. The charcuterie sampler is a must-try, along with the wild boar and blueberry salami, horse-meat tartare with hot sauce, nose-to-tail terrine, and horse braciola. There isn’t a loser in the bunch."

Star power at Great New York Noodletown, a regular pit stop for chefs in Manhattan's Chinatown.

Noe DeWitt

Marco Canora

Dora, Tokyo

“When I’m in Tokyo, I often go to a place called Dora in Shinjuku, the city’s business district. Dora is a classic izakaya, which roughly translates as "pub." It attracts a high-energy crowd, and at night the booze is always flowing. Sashimi and grilled meats pair perfectly with cold beer or cold sake.”

Star power at Great New York Noodletown, a regular pit stop for chefs in Manhattan's Chinatown.

Noe DeWitt

Marco Canora

Hagi, New York City

“For a taste of after-dark Tokyo-style eating in New York, I often find myself at Hagi. Not only is it hidden down a set of stairs just off Times Square (and a couple of blocks from my restaurant Insieme) but it’s also crowded with Japanese diners, which is always a good sign. I fill up on whole grilled sardines and meats served on skewers. Have an ice-cold mug of Sapporo. Or, they have a great selection of sake to wash it all down.”

David Chang

Noe DeWitt

David Chang

Wo Hop, New York City

“It’s tucked away on Mott Street in Chinatown and has amazing 1960’s café decor—which I actually think looks terrible. Stay away from the egg rolls, but do order the blue-crab special. For the best atmosphere, eat downstairs.”

Bellagio, Shanghai

This Bellagio is not a Las Vegas hotel, but a faux-swanky Taiwanese brasserie. There are several locations in Shanghai, and they’re all open at all hours. It’s my favorite restaurant in Shanghai—which I know is sacrilegious—but everything is so delicious, like the pork-belly pot with egg and their weird fried breads. Don’t leave without ordering the shaved ice—it’s a must.”

Toriyoshi, Tokyo

“Toriyoshi is a Japanese yakitori chain. This location is in the central Minato neighborhood, close to the Omotesando subway station. Don’t let a bias against chains throw you off—there are great ones throughout Japan. This place has amazing ji-dori, or ground chicken. Order a cold Kirin and about 20 tebasaki—their signature chicken-wing skewers—and enjoy.”

Akhtar Nawab

Noe DeWitt

Akhtar Nawab

Great NY Noodletown, New York City

“Chinatown’s Great NY Noodletown is one of the great late-night restaurants in Manhattan. Often, in the wee hours when all of New York’s chefs are hungry and exhausted, you can find them gathered at a communal table here. What to order: jellyfish salad, salt-and-pepper shrimp, sea snails with garlic sauce, and all the roasted meats you see hanging in the window—racks of ribs, whole ducks and chickens, and the best of all, the suckling pig. Don’t forget to ask for the ginger and scallion sauce on the side.”

See the slideshow: World's Top Late-Night Restaurants

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