Gallery: The true International House of Pancakes

The Japanese are well known for putting creepy-cute twists on everything, including the Western breakfast.

American flapjacks are bland compared to Asia’s creative takes on the pancake. These sweet batter cakes are cheap eats for travelers and a daily breakfast for locals. We round up Asia’s best from Japan to Indonesia and see how they stack up.

Xiao Yang’s Sheng Jian: As local as you can get

You're looking at some of the best shen jian in Shanghai.

If the phrase “American as apple pie” were applied to Shanghai, it would be “as Shanghainese as sheng jian” and no one does sheng jian as well as Xiao Yang’s. Food & Wine, Travel & Leisure and countless other international publications have breathlessly described the singular culinary offerings of this restaurant, or perhaps more accurately, these popular chain of rundown shops.

Sheng jian, a sort of love child of xiaolongbao and guo tie, are fried on a cast iron pan until the bottoms turn deep golden brown and deliciously crispy. What makes them so addictive and yet, so tricky to eat, is the scalding hot pork broth which surrounds the juicy meat filling.

Eating sheng jian properly is an acquired art -- a newbie is immediately exposed by the squirting pork broth, stained shirt and dribbles down the chin (not to mention, burned tongue). So, watch a veteran, pick up the skill yourself, and scarf down Shanghai’s classic street snack.

Roosevelt Prime Steakhouse: Better than good

Roosevelt Prime Steakhouse cooks up some of the best cuts of U.S. beef around.

There is no need to be so gauche as to ask, directly, “Is this illegally imported USDA beef?” The wise thing to do at Roosevelt is just confidently order the rib-eye and sink your molars into some of the most satisfying beef available on this earth.

Owner George Chen, a San Francisco transplant with several successful restaurants in California, is nearly always at the restaurant, enforcing a strict consistency in everything from the steaks to the towers of perfectly battered onion rings.

Richly fragrant truffle mac ‘n cheese and the house Caesar salad also claim devotees.

The interior at this meticulously-preserved historic villa deliberately projects an “old boy club” atmosphere with leather seating, dark wood paneling, and, but of course, a dedicated cigar room.

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Karaku's tempura is made from five generations of Japanese cooking experience -- and a fresh batch of safflower oil every time.
For five generations Karaku has been serving its meticulously-prepared tempura at packed restaurants in Japan. Now, the brains behind Karaku, the Seki family, are calling Shanghai home, as part of the restaurant's first international branch.

Karaku's chef Toyoichiro Seki personally cooks for diners behind a counter -- similar to a sushi bar -- employing his family’s time-honored technique for feather-light tempura whipped up in front of your eyes. The recipe is unique -- and pricey -- because, amazingly, a fresh batch of pure safflower oil is used for every order. Other ingredients are premium too -- only imported fish and organic eggs and vegetables are served. This is the true definition of "get what you pay for."

Although not the main attraction, the restaurant is filled with exquisite artworks like antique carvings and classical ink paintings. Waitstaff wear elaborate kimono and the service level matches the refined surroundings.

After dinner take a walk in the lush gardens surrounding the Karaku's four-story building.

The Dining Room at Park Hyatt: The royal treatment

The foie gras bites are a small taste of the royal treament you'll enjoy at The Dining Room.

You cannot help but feel like a member of a royal family when you dine at the Park Hyatt's The Dining Room. Every object you look upon (priceless artworks), every implement you touch (Limoges porcelain), and certainly the food you taste combine to give you the feeling, that at least for one night, you rule the roost.

Over the course of the past year, Chef Gerhard Passrugger, formerly head chef at Laris, has already created some “classics” which diners demand, on his otherwise seasonally-updated menu.

The house-smoked salmon is some of Shanghai’s finest, cold-smoked so the flesh retains its fine texture, yet is not overpowered by a flavor of smoke. The lamb rack, from a boutique Australian supplier, (which should be ordered cooked, just to a melting rareness), is simultaneously robust and creamy without a hint of gaminess.

Oenophiles: be sure to get a pairing recommendation with sommelier extraordinaire Jean-Marc Nolant, who oversees The Dining Room at Park Hyatt’s extraordinary 600+ label list.

Iseya: Classic Tokyo yakitori

These guys hold down the fort to make sure tourists and visitors do not kill Iseya's 'local pub' status.

Iseya in Kichijoji somehow manages to stand out among Tokyo's scores of anonymous and unmemorable yakitori joints. Maybe it's the quality of the grilled chicken meat and organs, but it's more than likely about the ambiance.

Iseya's park location sits directly up the stone staircase from Inokashira Park -- a perfect place to stop after a walk around the lake. While old-timers sit at the counter in a cloud of smoke, the large upstairs room may well be the quintessential Iseya experience. Nothing says 'tradition' like a floor that bounces every time someone walks across the room.

Besides yakitori, Iseya is also famous for its giant shumai. Beer is a must, but for the shochu crowd, make sure to request Iseya's special sweet plum syrup.

The original Iseya 'honten' location near the station (Gotenyama 1-2-1, Musashino-shi, tel. 0422 47 1008) has more cred, but after last year's renovation, can feel a bit clinical. The upstairs in particular is spotless, fresh-smelling and family-friendly. That's not the Iseya I know and love.

Dynamo: Coffee-bar/skate-museum/guitar-repair shop

Patrons at the bar act like it's totally normal for a pub to also sell guitars and skateboards.

Dynamo in Koenji is one of the few places in Tokyo where you can drink great coffee and eat falafel as you take in a collection of vintage skateboards -- all while waiting to have your guitar repaired. You can also get French or English lessons from owners Julien Arnaud and Justin Jeske.

Stalwarts of Koenji’s vibrant music scene, the two friendly, easygoing owners also tend the bar in the evening when the alcohol starts to flow.

Having just opened in the summer of 2009, Dynamo's atmosphere is still laid-back, but we doubt it will remain just a local favorite for long.

Dining with Dylan in Tokyo

Bringing it all back home -- to Japan.

Hungry for a little rock ’n’ roll? My Back Pages, named after a 1964 Bob Dylan song, may be the perfect spot. This casual subterranean eatery serves kushikatsu, a homely Osaka specialty, with a classic rock soundtrack.

“I love Bob Dylan,” says manager Moland Nakajima. “I wish we could have a Dylan-only theme, but I doubt we’d have any customers, so we also play other music. But if Dylan ever walked in here I’d give him a big hug, shut up shop and treat him to a party!”

The walls of this izakaya-style restaurant, opened in 1998, are lined with DVDs and videos of Dylan, The Beatles, Elvis, Ry Cooder and many more, while a Mac houses an impressive music collection. An array of amplifiers hints at regular live performances, where bands play original material plus an obligatory Dylan cover. These are usually held on Saturdays from 7 p.m., with no cover charge, but check before you head down.

The food on the bilingual menu is also a treat. Chicken, beef, pork, chillis, quail eggs, baby tomatoes, wieners, camembert cheese -- if it can be breadcrumbed, skewered and deep-fried, it can be kushikatsu. Most cost ¥126, maxing out at ¥315, with preset assortments of five, seven or 10 skewers available at a slight discount. Whatever you order, these wooden sticks proffer a crispy coating with succulent innards, each cooked to perfection and served with tangy tonkatsu dipping sauce and crunchy leaves of sweet lettuce.

“Kushikatsu is from Osaka, and Osaka is a real blues city, whereas Tokyo is more stylish,” says Nakajima. “Fashionable food doesn’t go well with music, and this is a house of music.”

Other dishes include white gyoza (round, crisp, moist pork dumplings) and a selection of salads, stir-fries, chips and spicy foods such as mapo dofu.

My Back Pages serves Asahi Super Dry at ¥525 a glass, or the tastier Bass Pale Ale at ¥735 for a pint. There is also a large variety of spirits and wine, with a bottle-keep system for whiskey, shochu and others. Mixed drinks start at ¥525, and soft drinks at ¥420. Happily, music requests are absolutely free.

Address: 1-36-9 Yoyogi, Shibuya-ku, Tokyo

Telephone: +81 (0)3 5358 3539

Village Vanguard Diner: Authentically heart-stopping burgers

The "Foxy Brown" poster and assorted American road signs should be the first signal that the burgers are going to be authentic.
Tokyo's Village Vanguard Diner -- an offshoot of the Village Vanguard bookstore/kitsch shop -- is an untraditional burger joint known for its creatively delicious renditions of the traditional burger.

The elaborate burger menu at the Village Vanguard Diner won't disappoint even the most adventuresome palates as its tasty creations include combos like Harvey Pekar's Ultimate Burger, a beef burger named after the American comic book writer that comes piled high with Canadian bacon, jalapeño peppers and cheese. If you're a pescatarian or not in the mood for beef, the fish burger coated with a smear of tartar sauce is To. Die. For. Our favorite standby for those looking for a sure-thing crowd-pleaser is the Cracked Pepper and Monterey Jack Burger.

With every good burger comes its libation counterpart -- beer. The Village Vanguard Diner agrees, offering a lengthy selection of international brews from around the world, including seasonal beers from Anchor Steam Brewing, Brooklyn Lager, and Hoegaarden. The Village Vanguard Diner will now take your order.

Ippudo Ginza: Comfort in a bowl

Bowl-ing for soup: Kyushu-style tonkotsu ramen at Ippudo.

Ippudo isn’t exclusive enough a ramen joint to form a cult following, but its numerous locations across the city always provide a welcoming place to get a quick fix of Japanese comfort food.

Ippudo’s pork-based broth successfully walks the fine line between rich flavor and cloying heaviness, and its thin noodles are a perfect foil to capture the soup’s subtleties. We tend to order "bari-kata"-style for great al dente texture.

In both the simpler Shiro-maru and heavily seasoned Aka-maru varieties, Ippudo offers a good balance of toppings and a decent value. While not nearly as exciting as the many boutique noodle houses, Ippudo proves that consistency is also a virtue.