Mmmmm, I like your taste Rajah. Never tried bobtie, it sounds good; I will give everything you listed a try. That fattened duck liver sounds excellent as well.Let me preface all of this by saying I like pretty much everything. If I've had the chance to try it, I've done it for the most part. The only thing I ever passed on completely was insects. I haven't worked my way up to them yet. But anything else, I'll try.
That said, my favorite food was in France. I love foie gras. I know it's controversial, but dammit, it's fantastic. My favorite meal, though, is a crusty baguette, rich cheese, and red wine. Nothing even comes close. I also like cheap crepes from the stands - ham, mushroom, and gruyere.
I like things that are simple but well-prepared. Like, I just had an amazing goat cheese and beet salad. It was excellent.
I like eating stuff most people would consider exotic, I guess. One of my favorite places to go is an African restaurant around here. I like bobotie, durban-spiced chicken, vegetable couscous, heavily spiced salmon crusted with nuts, mulligatawny, peanut rice etc. I also used to go to an Ethiopian restaurant in Houston, which was great. I usually ordered the vegetarian sampler, but kitfo was excellent too.
I also love Turkish, Vietnamese, Korean, Greek, you name it.
And I know it's sorta passe, but I actually like fondue. What's not to love?
Finally, my go-tos are sushi and steak. I judge a sushi restaurant on how well they make something simple, like plain ol' maguro nigiri. That said, I usually gravitate toward rolls. I've had one topped with roe and a raw quail's egg which was a little odd, but good nonetheless.
For steak, I prefer ribeyes or strips. Rare. Like, run-a-cow-over-a-candle-holy-hell-it's-still-mooing rare. And I prefer it when they're so damned good they can be cut with a butter knife. Speaking of which, the Churrasco steak at Americas in Houston is one of the single best items I've ever eaten. There's a reason it's $56 for 16 ounces. Their tres leches cake is amazing, too. It's not overly sweet like so many tres leches cakes; it's just moist and delicious. They also do a brilliant vanilla creme brulee, but they serve it in an elongated olive dish - so every bite has the excellent crackly caramelization. *salivate* http://www.cordua.com/cmsFiles/Resou...u.pdf?m=2&s=15
Really, everything at that restaurant is excellent.