In no particular order, these are my favorites of 2012:

The mouthwatering chicken at Grand Sichuan International Eastern is the best I ever had bar none. Their signature spicy sauce is so delicious that I bring the sauce home after I finish the chicken. I wish someone can teach me how to make this…

Isn’t it funny that my favorite burger of all time is Hong Kong’s Gourmet Burger Union? Out of all the burgers on their menu, I only love their Double Truffle Burger. Everything else is just meh. The truffle sauce, the rocket arugula, the juicy grass fed beef, the caramalized onions, the melted cheese, the toasted sesame bun is perfection. Especially when eaten with McDonald’s fries and a Coke.

The Fried Red Snapper with Mango Sauce is so good at Ayada Thai that it even beats those that I have tried in Bangkok and Phuket. The portion size is also huge, enough for four generous servings.

The crab congee at Wong Chi Kee Hong Kong is one of those things I really miss about Hong Kong especially in this cold New York weather. I wonder what is their secret for such flavorful congee broth?

Gray’s Papaya’s hotdogs would normally never make any of my lists as I don’t like hot dogs. But it was one of the last meat meals I had in November before the start of my meatless December month…therefore…=P But I do like the fact that their buns are toasted, their hotdog is grilled, and the onions and sauerkraut is pretty good.

Check out the glistening skin on the roast suckling pig at Fook Lam Moon Hong Kong. I could eat that crispy skin forever…NYC restaurants cannot compete. =(

Mapo BBQ is a great favorite with both Hubby and I. The meat is marinated incredibly well and they use charcoal instead of gas for grilling. Additionally, I think they serve 15+ banchans when you order their bbq!

The Vaca Frita at Rincon Criollo is sublime. I like it best with extra garlic and extra onions. I also love their Passionfruit milkshakes. Tip: The Vaca Frita is even better warmed up the next day.

I never understood the fuss about hairy crabs until Hong Kong. Hairy crabs have the sweetest tasting crab meat and the best roe (this is coming from someone that usually find crab roe fishy). Hairy crabs are incredibly high in cholesterol so try not to overindulge. =)

I don’t possess a sweet tooth but Laudree changed my mind. Their green apple macaron is the perfect marriage of sweet and sour.

Overall: There were so many I wanted to add to this list but limited myself to 10 so I don’t bore my readers to death. =) Here is to happy eating in 2013!