80 editor-picked international restaurants across 46 cities.
An international restaurant is one whose menu deliberately spans multiple national cuisines. The category covers two very different things. The first is the hotel and resort dining room (Park Hyatt, Mandarin Oriental, Aman, Four Seasons), where the menu typically holds a club sandwich, a nicoise salad, a pasta, a curry, a sushi roll, a steak, and a regional specialty for each major travel market the property serves. This international format is the global hotel-restaurant standard and is mostly about welcoming guests rather than expressing a chef's voice.
The second is the contemporary fusion or pan-global room, increasingly common in major capitals. These rooms (Sexy Fish in London, Zuma's group worldwide, the Hakkasan empire, the Nobu chain) take ingredients and techniques from across the world (often centered on Japanese with Mediterranean, Latin American, and Southeast Asian additions) and build menus that read as deliberately international rather than tied to a single tradition. The risk in this category is well-known: the menu can flatten into a survey, the cooking can be technically competent but rootless, and the rooms can feel interchangeable from London to Dubai to Hong Kong. The successful ones (Nobu, Zuma, Hakkasan) succeed because they pick a strong central tradition (Japanese, in those cases) and add to it rather than blurring everything together.
A third category, distinct from both but often grouped under 'international,' is the immigrant-built cuisine that has become genuinely international: Lebanese, Vietnamese, Thai, Japanese, Mexican, and Indian restaurants now operate in nearly every major city worldwide, and the best ones are not 'international' but specifically and seriously rooted in their tradition. The travel-friendly fact is that 'international cuisine' as a menu signal at a hotel often means 'we'll have something for everyone'; the better marker of a serious room, even at a hotel, is a chef-led menu that picks one tradition and roots in it.
At a hotel international restaurant, the safest order is the dish that matches the property's location (the Italian options at a Rome hotel; the regional Asian at a Bangkok hotel). The deliberately-international items (the burger, the club sandwich, the Caesar salad) are usually competent but rarely the kitchen's best. At a fusion-international room (Nobu, Zuma, Sexy Fish), the menu is the menu; the chef has designed it as a coherent multi-cuisine experience. Ask the server which dishes the kitchen is particularly proud of; serious rooms will have an answer.
Reservations at the top fusion-international rooms can be hard; book ahead. Dress codes lean smart-casual to smart at hotel and fusion rooms; some require a jacket. The international menu's strength is variety; the weakness is that the same dish executed well at a specialist room will almost always outclass the international version. If you're staying at a hotel for a week, eat one or two meals at the hotel restaurant and then explore the city. The rookie mistake is treating the international menu as the city's default; the city's specialty cuisine is almost always more interesting.
The wine list at international restaurants is usually global, with a French, Italian, and New World (Argentine, Australian, Californian) backbone. Champagne or sparkling as the welcome pour. Cocktails are usually international classics (Manhattan, Old Fashioned, Negroni, Cosmopolitan, mojito). Beer programs cover one or two local lagers, a Belgian, a German, and a Mexican. Coffee and tea programs at hotel rooms have improved substantially since 2010 and now usually offer espresso, filter, and tea-by-the-pot. Non-alcoholic options are increasingly serious at fusion rooms; mocktails, fresh juices, kombucha, herbal infusions.
Hotel restaurants at Aman, Park Hyatt, Mandarin Oriental, Four Seasons, Rosewood, Six Senses, Capella properties worldwide. Fusion-international flagships: Nobu (over 50 locations as of 2026), Zuma (worldwide), Hakkasan (worldwide), Roka (worldwide), Sexy Fish (London, Dubai), Coya (London, Dubai, Mykonos), Sumosan, China Tang, Cipriani worldwide. Embassy and government clubs in capital cities (Travellers, Reform, Brooks's in London) carry traditional international-club menus. Cruise ships and luxury train dining cars (the Belmond series, the Eastern and Oriental) operate international-menu kitchens by necessity.
The international menu as a hotel-restaurant convention emerged from late-19th-century European grand-hotel culture (the Savoy, the Ritz, the Negresco, the Imperial Vienna). Cesar Ritz and Auguste Escoffier codified the modern hotel kitchen at the Savoy in the 1890s, with the menu structured to serve an international (mostly European) clientele. The post-war American hotel format (Hilton, Sheraton, Marriott) globalized the format. The contemporary fusion-international restaurant (Nobu opened in 1994 in New York, then internationally) represents the post-1990s evolution: deliberately multicultural rather than survey-style, with a strong central tradition (usually Japanese) and global additions.
Restaurant Ombord on Jægergårdsgade in Frederiksbjerg runs a contemporary Nordic kitchen that plays seasonal Danish ingredients off small international.
Order: The chef's sharing menu; the open kitchen lets you watch the plates come together and the format scales for two through six.
Tip: Reservations recommended for weekends. The dining room is small; bar seats opposite the pass are the best spot for solo diners.
Bazar Vest in Brabrand is the largest bazaar in the Nordic countries at 18,000 square metres, with halal butchers, fresh produce, small restaurants serving.
Signature: Halal meat and kebab, Turkish and Middle Eastern street food
Order: A fresh kebab or falafel wrap from one of the in-market stalls.
Tip: Take bus 11 from the city centre. Open Tuesday to Sunday from 10:00. Monday closed. The atmosphere is best on Saturday mornings.
The Salling Rooftop atop Aarhus's main department store has a glass skywalk and outdoor terrace with city views, serving snacks, drinks and street food.
Signature: Rooftop snacks, Cocktails with city views
Order: A cocktail at the outdoor bar at sunset.
Tip: Free to access the rooftop during store hours. The food stalls vary by season. Best visited on a clear summer evening.
Kafe Kontrast on Ceintuurbaan in De Pijp runs chef Ellinor Strinnholm's Swedish-Indonesian kitchen: weekend brunch smorrebrod, weekday Kontrast Experience.
Signature: Brunch plates, Small-plate dinners
Order: The weekend smorrebrod plate or the four-course Kontrast Experience set.
Tip: Weekend brunch is the busy slot. Quieter on Wednesdays, kitchen on full form.
Helling 7 in Amsterdam-Noord is a waterfront warehouse running wood-fired pizza, grills and a long terrace on the IJ, the room you book for a sunny Saturday.
Signature: Wood-fired pizza, Burgers, Sharing platters
Order: Wood-fired pizza with whatever the seasonal vegetable topping happens.
Tip: Take the NDSM ferry; book the terrace explicitly in summer Walk-ins usually OK.
Seven Glaciers sits at the top of the Alyeska Aerial Tram at 2,300 feet outside Anchorage, with AAA Four Diamond contemporary Alaska cuisine.
Suite 100 runs a contemporary steak and seafood room with a full pasta section in South Anchorage on Dimond Boulevard, with a selected wine and draft beer.
Bistro Estelle on Laar in Antwerp's Borgerhout is a tiny fusion kitchen with a natural wine list, east of the ring road off the tourist map entirely.
Why locals love it: Tiny Borgerhout fusion kitchen on Laar. The room is small, the menu fusion, the wine list natural, the location east of the ring road off the tourist map.
Tip: Borgerhout sits east of the ring. The 1, 7 and 24 trams stop two blocks away.
Bistro Estelle in Borgerhout is an intimate fusion kitchen on Laar. The room is small, the menu is fusion, the wine list runs natural and organic.
Signature: Fusion small plates, Natural-wine pairings
Order: The chef's fusion tasting; the kitchen leans into organic Belgian produce.
Tip: Borgerhout sits east of the ring road. The 1, 7 and 24 trams stop two blocks away.
La Cigale at 69 St Georges Bay Road in Parnell, Auckland runs Saturday and Sunday morning French-inspired markets. Cheese, charcuterie, pastry, hot food.
Matakana Farmers Market at 2 Matakana Valley Road runs Saturday mornings 45 minutes north of Auckland. Fresh local produce, artisan cheese, breakfast vendors.
Britomart Country Market runs Saturday mornings in the train station forecourt on Galway Street, Auckland. Fresh produce, pastry, flowers and Allpress coffee.
SK Steak & Oyster sits beneath The Calile Hotel on James Street in Fortitude Valley. Dry-aged beef, Coffin Bay oysters, deep international wine list.
Sans Cravate in Bruges holds one Michelin star on Langestraat, where Henk Van Oudenhove cooks known dishes in a contemporary register from an open kitchen.
Signature: Open-kitchen tasting menu, Classic dishes worked contemporary
Order: The tasting menu from the open pass; the kitchen leans on regional produce and North Sea fish.
Tip: Open Monday, Tuesday, Friday and Saturday only; closed Wednesday, Thursday and Sunday. Lunch is the better-value entry point.
Open till midnight Fri-Sat from 17:00 (Sun-Thu close at 21:00). The solarium and the bar are the best late-night seats off Church Street; eclectic kitchen.
Try: Cocktail of the month and eclectic late kitchen plates
Rada in Myers Park is a Michelin-recommended contemporary kitchen on Selwyn Avenue, one of Charlotte's most-watched new dining rooms in 2026.
Signature: Seasonal small plates
Order: The seasonal small plates. Menu rotates with the produce coming off North Carolina farms.
Tip: Book the chef's counter for the view of the line. The room is small and tables on weekends go fast on Resy.
Restaurant Constance on Thrift Road is a Michelin-recommended contemporary dining room in west Charlotte, with a small seasonal North Carolina menu.
Signature: Tasting menu, Seasonal North Carolina
Order: The chef's tasting; the kitchen leans seasonal with North Carolina producers.
Tip: Book a few weeks ahead. The room is small and the post-Michelin demand has lasted.
Rada in Myers Park on Selwyn Avenue is a Michelin-recommended contemporary kitchen, one of Charlotte's most-watched openings of the past two years.
Order: The seasonal small plates; the menu rotates with North Carolina produce.
Tip: Book the chef's counter to watch the line. Tables go quickly on Resy.
Sahila in Cologne's Altstadt-Süd holds one Michelin star for its pan-Asian tasting menu; intimate and one of Cologne's most personal fine dining rooms.
Order: The seven-course menu pairing tikka masala with cauliflower alongside dakos with feta and olive
Tip: A vegetarian version of the full menu is available on request when booking.
Chin Burger at Friesenplatz in Cologne serves Xi'an Chinese street food including hand-pulled biang biang noodles and roujiamo meat sandwiches.
Beverley's Bistro and Bar in Dallas: international room. Set in a nondescript building at Fitzhugh and Travis near the Katy Trail, Greg Katz's Cape.
Why locals love it: Set in a nondescript building at Fitzhugh and Travis near the Katy Trail, Greg Katz's Cape Town-inspired bistro runs one of Dallas's most eclectic menus.
Tip: Resy books out Thursday through Saturday by Tuesday. Try the smoked fish dip to start and the sticky toffee cake to close.
Roseleaf Bar Cafe on Sandport Place in Leith Edinburgh, an eclectic all-day pub and cafe in a converted Victorian bar, serving brunch until 17:00 and dinner.
Order: Poached eggs with wild mushrooms on sourdough and a pot of loose-leaf tea.
Why locals love it: Sandport Place sits one street from The Shore in Leith and gets missed by everyone who stops at the waterfront pubs. Roseleaf is a converted pub with tea in china teapots.
Tip: Tea comes in full china pots here, not a bag in a mug. Ask for the printed tea menu.
The Roisin Dubh on Dominick Street Galway hosts acts finishing past midnight; the back room stages national and international touring bands in the city.
Try: No food service: craft tap list and live music until close
One Michelin star and 24 seats in a Ghent medieval lane: Marcelo Ballardin fuses Italian-Brazilian roots with North Sea ingredients and Asian technique.
Order: The dinner seven-course menu, where the international combinations are given fullest expression.
Tip: Lunch Tuesday to Friday offers a four-course format at a gentler price, and the room is equally relaxed.
The pedestrian stretch of Magasinsgatan in central Goteborg hosts a rotating cluster of food trucks serving everything from Korean fried chicken to Swedish.
Order: ['Korean fried chicken', 'Smoked salmon wrap', 'Street falafel']
Boom Boom Room in Granada is the late-night dance club near the cathedral with international DJs Thursday to Saturday and a 06:00 close on Friday nights.
Try: No food
Tip: Opens at midnight; the queue is shorter before 02:00 on weekends.
The Anchorage runs eclectic small plates from a converted warehouse in the Village of West Greenville. James Beard Best New Restaurant semifinalist in 2018.
Quince is a Michelin Selected wood-fire kitchen open since 2018, where an open hearth of glowing embers drives bold, smoke-kissed modern cooking.
Order: Anything off the wood fire; the menu changes with the market.
Tip: The open kitchen counter is the seat to book for the full show.
Pasteur Street opened in 2014 and helped start Saigon's craft-beer boom, brewing American styles laced with Vietnamese ingredients like passion fruit.
Order: The Jasmine IPA or the Cyclo Imperial Chocolate Stout.
Tip: The original taproom is up an alley off Pasteur; the tasting flight is the way to sample widely.
Heart of Darkness is one of Saigon's most ambitious breweries, its Ly Tu Trong taproom pouring 20-plus taps of experimental beers under Conrad-inspired names.
Order: A flight across the rotating experimental taps.
Tip: The 20-plus taps rotate fast; the shaded patio is the seat to grab on a hot afternoon.
Filipe Carvalho's JNcQUOI Table on Avenida da Liberdade: a ten-seat counter under JNcQUOI Fish, awarded Michelin Guide Portugal 2026 Opening of the Year.
Steve Williams's wine-bar-with-kitchen inside a Maltby Street railway arch in Bermondsey London, opened 2010, runs a daily-changing chalkboard of small.
Signature: Whatever is on the chalkboard, Smoked-eel sandwich
Order: Whatever the smoked-fish or charcuterie opener is, with a half-bottle of growers' Champagne.
Tip: Open Wed-Sat lunch and dinner; closed Sun-Tue. Walk-up only; first sitting at 12:00 always has bar seats.
Enrico Bartolini al Mudec in Milan's Tortona district is Italy's youngest three-Michelin-star chef's flagship dining room atop the Museo delle Culture.
Order: The Contemporary Classics tasting at 350 euros; the red prawn carbonara is the signature primo.
Tip: Bookings open eight weeks ahead; the chef's table at the open kitchen books fastest. Lunch tasting at 280 euros is the cheaper entry point.
Odd Duck on South Kinnickinnic Avenue in Bay View runs a rotating small-plates menu pulling Korean, Indian, Mexican and Italian influences across one dinner.
Signature: Roasted carrots, Pork belly
Order: The roasted carrots with seeds and yoghurt and whichever pork belly preparation is up.
Tip: Sister room and bottle shop The Vanguard sausage bar across the street if Odd Duck is booked.
Lazy Susan on South Howell Avenue in Bay View runs a small-plates menu of wood-roasted vegetables, steamed buns and a cocktail program with an Asian pantry.
Signature: Wood-roasted vegetables, Steamed buns
Order: Wood-roasted carrots and the steamed pork buns with kimchi.
Tip: Weeknight dinners take walk-ins easily; weekend bookings open on Resy two weeks ahead.
La Merenda on East National Avenue in Walker's Point serves global tapas across Spanish, Argentine, Greek and Moroccan plates from chef Peter Sandroni.
Signature: Empanadas, Patatas bravas
Order: Beef empanadas with chimichurri and patatas bravas with a glass of Spanish red.
Tip: Sister room Centro on Bremen Street shares Sandroni's pasta program.
Vin Papillon is the Joe Beef group's vegetable-forward wine bar in Little Burgundy, Montreal, turning charred produce and natural wine into a walk-in classic.
Order: The rotating grilled and roasted vegetable plates.
Tip: Walk-in only; put your name down early and drink a glass next door while you wait.
Le Violon is chef Danny Smiles's contemporary restaurant on the Plateau in Montreal, named to North America's 50 Best in 2026 for its generous cooking.
Order: The chef's menu; the pastas and shared plates are the strength.
Tip: Book two weeks out for weekends; the room is warm and loud in the best way.
Bouillon Bilk is a minimalist, high-end dining room on the Main in downtown Montreal, plating precise, inventive cooking by the Quartier des Spectacles.
Order: The tasting menu, or the pasta and fish plates a la carte.
Tip: It sits by the theatres; book the pre-show seating, then linger over dessert once the crowd clears.
Blossom is Emi Schobert's one-Michelin-star table in Málaga's old town, folding Peruvian, Mexican and Argentine notes into long Andalusian tasting menus.
Vino Mío pairs international and Andalusian plates with nightly flamenco in central Málaga near Teatro Cervantes, a lively sit-down dinner spot.
Grace's Table earns a Michelin Bib Gourmand with all-day brunch from 09:00, serving food from France, Italy and the Americas with cornbread and honey butter.
Signature: Duck confit hash, Warm cornbread with lavender honey butter, Seasonal frittata
Order: Warm cornbread with lavender honey butter, duck confit hash.
Tip: Weekday mornings are the time to go without a wait. Weekends queue up before the kitchen opens at 09:00.
Grace's Table is Napa's Michelin Bib Gourmand brunch, serving comfort food from France, Italy and the Americas in an all-day kitchen from 09:00.
Signature: Warm cornbread with lavender honey butter, Duck confit hash, Seasonal frittata
Order: Warm cornbread with lavender honey butter, duck confit hash.
Tip: Arrive at 09:00 on weekdays or 08:45 on weekends to be seated without a wait. The Saturday peak is 10:00-12:00.
Parlor OKC in Automobile Alley assembles seven food concepts under one roof in Oklahoma City, making it the top destination for a multi-cuisine meal.
Order: Lumpia from Rezzy's; Korean plates from Pachinko Parlor
Tip: Rooftop bar is open in good weather; grab food from any concept and head up for city views.
Cafe Tu Tu Tango on International Drive runs a global small-plates menu with live painters, flamenco shows and tableside artists in a gallery space.
Signature: Sangria, Cajun chicken egg rolls
Gagini on Via dei Cassari between Vucciria and Cala in Palermo is a contemporary Sicilian fine-dining room inside the 16th-century workshop of sculptor.
Tip: Closed Monday. The wine pairing is entirely Sicilian; the natural-wine extension flight is worth the supplement.
IN Diferente on Rua Dr. Sousa Rosa in Foz do Douro is chef Angelica Salvador's contemporary kitchen, a one-star room serving two tasting menus around.
Order: The full chef's menu; courses pivot night to night.
Tip: Closed Sunday and Monday. The kitchen counter is the one seat with a view.
BeerGeek Bar in Vinohrady pulls the craft-beer crowd until 02:00 nightly. 32 changing taps of Czech and international beer, sausages and snacks.
Try: 32 changing craft taps, sausages
Tip: Sibeeria stout is the late pour; the Slavikova shop closes at midnight.
Mill's Tavern in the Pilgrim Mill building on North Main is downtown's regular business steakhouse. Wagyu, wood-grilled fish and an international wine list.
Order: A wood-grilled fish of the day with a small-grower Italian red.
Tip: Sunday through Thursday 17:00-20:30; Friday and Saturday to 21:30. Book the booths along the brick wall.
Hosilo on Hverfisgata runs a weekly-changing globe-trotting menu of small plates, a Michelin Guide listed Reykjavik room for vegans and carnivores alike.
Signature: Lamb tartare, Butternut squash ravioli
Order: Whatever the rotating menu offers; the lamb tartare is a recurring standout.
Tip: The kitchen rewrites the menu every week, so no two visits match. Book ahead, the room is small.
A contemporary chef's-counter restaurant tucked into the south wing of Het Industriegebouw, with a rotating 5 or 7 course menu by Michael Schook and a wine.
A contemporary cafe on Witte de Withstraat with a focus on fresh international dishes and a large vegetarian menu. Open tue-sun 09:00-17:00.
Order: Seasonal salad bowl and the house lemonade.
Tip: The afternoon cheese plate with Dutch varieties is good value at 12 euros for two with a glass of wine.
Tower Cafe on Broadway in Land Park opened Earth Day 1990, James Seyman global-fusion brunch room with palms-and-patio garden seating outside.
Signature: Famous French toast, Jamaican jerk chicken
Order: The award-winning French toast at brunch, Piag's Thai steak, Jamaican jerk chicken
Tip: Brunch queues Saturday and Sunday after 09:30. Patio with palms is the table to ask for. Open daily for breakfast through dinner.
Cristian Pontiggia, 2023 New Mexico Chef of the Year, leads the Anasazi kitchen at Rosewood Inn with a contemporary-American menu downtown today.
Mike's Noodle House is on maynard, half a block off the international district's main drag and overlooked by anyone who has not been told by a local.
Why locals love it: On Maynard, half a block off the International District's main drag and overlooked by anyone who has not been told by a local.
Tip: Cash and card; the brisket noodle soup is the order if it is on the board.
Rishi Naleendra's two-Michelin-star Amoy Street shophouse. Sri Lankan ingredients through European structure in a 24-seat room above a wine bar.
Order: ['Crossroads tasting menu', 'Bread with cultured butter', 'Any fermented course']
Tip: Book the chef's counter seat for the most engaging evening. Lunch is available Wednesday to Sunday and offers slightly better value.
Order: ['Truffle fries', 'PS. Burger', 'PS. Cake']
Tip: Weekends get booked out; reserve at least three days ahead. The garden tables under the rain tree are the best seats in the house.
Mazzgoon at Bajamontijeva 1 in Split's Old Town is a contemporary Dalmatian room cooking creative small plates from local farmers and the Pazar market.
Order: The chef's evolving Pazar-driven tasting plates.
Tip: The small terrace facing the People's Square is the right table at sunset; book ahead for July and August.
La Republica on Skanegatan in SoFo cooks a fusion of Mexico, Peru and Japan in a small dining room near Nytorget. Kitchen leans mexico, peru and japan fusion.
Signature: Latin-Japanese fusion plates, Peruvian ceviches with Japanese sauces
T+T holds one Michelin star for chef Johnny Tsai's tapas-tasting contemporary menu, rotating every three to four months around pan-Asian sourcing.
Order: The full chef's tasting; tea or wine pairings on request.
Tip: Closed Sundays. Reservations open six weeks ahead by phone; weekday dinner is the easier seat.
F-hoone in Telliskivi has anchored the creative-city restaurant scene since 2010, with wood-fired pizzas and Asian plates in a rail-industrial hangar.
Signature: Wood-fired pizza, Nasi goreng
Order: Wood-fired pizza for the table; the nasi goreng and bao buns are the long-running cult orders.
Tip: Kitchen closes one hour before the room. Brunch runs from 10:00 daily; weekends pack out by 11:30.
Canalla Bistro on Carrer del Mestre Josep Serrano in Valencia's Russafa is Ricard Camarena's casual urban project, a globe-trotting bistro across Asian.
Signature: Bao buns, Tartar, Coca crujiente
Order: The bao bun with iberico pork and the tartar tasted with a Bobal red from the carte.
Tip: Russafa side of the city; book a week ahead for weekend nights. Tasting menu and a la carte both work.
El Rodamon de Russafa on Carrer de Sueca in Valencia's Russafa serves international tapas and raciones, a globe-trotting modern small-plates kitchen rooted.
Salmon n' Bannock on West Broadway is Vancouver's only Indigenous-owned restaurant since 2010, run by Inez Cook, Eater Vancouver Restaurant of the Year 2023.
Signature: Bison pot roast, Salmon and bannock, Game burger
Order: Wild salmon with bannock bread, the kitchen's plate since 2010.
Tip: Reservations on OpenTable open 30 days out; the bar takes walk-ins for the bison and salmon plate.
Salmon n' Bannock on West Broadway is Vancouver's only Indigenous-owned restaurant since 2010, run by Inez Cook, Eater Vancouver Restaurant of the Year 2023.
Why locals love it: Off the West Broadway gallery strip, Vancouver's only Indigenous-owned restaurant, Eater Restaurant of the Year 2023.
Tip: Reservations on OpenTable open 30 days out; the bar takes walk-ins for the bison and salmon plate.
CoVino on Calle del Pestrin in Venice's Castello is the 12-seat modern bistro with a Slow Food Presidia carte and a daily-changing five-course tasting menu.
Signature: Five-course Presidia tasting, Lagoon-fish small plates, Natural-wine pairing
Order: The five-course tasting menu, the natural-wine pairing.
Tip: 12 seats total. Email a week ahead for booking. Closed Wed-Thu in some weeks; confirm with the email response.
Wisteria on a quiet side canal in San Polo is the Michelin-starred contemporary table where chef Valerio Dallamano runs six and eight-course tasting menus.
The Italian Job Pub in Verona runs the 12-tap Italian-and-international craft beer rotation to 02:00 daily. A 2026 TableJourney editor pick.
Try: Italian craft beer with burgers
Tip: Pints €5 to 7; ask for the Italian rotation if you want the local-scene picks.
Edvard inside Palais Hansen Kempinski on Schottenring in Vienna holds a Michelin star for the kitchen's refined contemporary tasting, named for the painter.
Order: The full evening tasting; book the alcove seats by the window.
Tip: Dinner only, Tuesday to Saturday; the kitchen closes for a few weeks in summer.
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