Spaghetti in Venice: This was a while ago. Before this I’d only had pasta in Asia and the United States (and not exactly in expensive establishments at that), so I was quite surprised when I was brought a tiny portion of spaghetti (maybe, two, three twirls’ worth) and an even tinier blob of tomato sauce, which was not really so much of a sauce as a paste, and then topped with a couple of small clams. It wasn’t the best pasta I’d ever had (that would be my mom’s, that comes with whatever-sized meatballs you care to request), but it was pretty good all the same.
Chinese food in China: can be very, very good for very, very little. Plus they serve all this exotic stuff that’s probably illegal in most other places. Worms, turtles, crocodiles (or alligators - not sure), cockroaches, civet cats, things like that. Unfortunately, there is no custom of complimentary fortune cookies after a meal, although you can always get your fortune told at a nearby temple.
Sushi in Japan: is ohmigod so ridiculously expensive. And I’ve had better in Hong Kong.
Soto in Indonesia: my knowledge is that there are regional variations on the soup, but even given the excess of Indonesian restaurants here in Hong Kong and my enthusiasm in sampling a meal from each of them I have yet to find an establishment that offers soto otak, the same soup, but with cow brain instead of cow meat. Some legal thing, I expect.
And finally, Cantonese cuisine in Hong Kong!: A couple of holes-in-the-wall serve excellent barbecued stuff. Of course, you can get excellent char siew and roasted goose at the Ritz Carlton or the Inter-Continental, but IMO that’s overkill. I’ve done my share of travelling, and in Chinese/Cantonese cuisine overseas they tend NOT to actually barbecue the meats (especially the char siew), but instead, bake it, resulting in a final product more bright red than dark, and without the luscious dripping burnt bits on the sides.