SINGAPORE, Jan 20 — The true beneficiaries of the today's avant-garde chefs are vegetarians.

Mostly vegetarian or vegivore restaurants are now an acceptable norm. Bruno Loubet, a master of traditional French technique, has been wowing London (and soon Gatwick Airport) at Grain Store and no one notices there's little meat on the menu. When they do use it, you can bet it's grass fed.

In New York, people who might sneer at the idea of a tofu hamburger are lining up to try former pasty-chef Brooks Headley's renditions at Superiority Burger (named one of 2015's best new restaurants by Bloomberg's food critic Tejal Rao). It's not that you won't notice it's not meat. You'll only notice it's delicious.

Europe

Grain Store (London): Its industrial chic setting and heavy vegetable focus works indoors and out, and is great for (shhh) healthy brunch. Bring a date; it's possibly perfect.

Ottolenghi (London): Few have done as much to prove that traditional Middle Eastern and Mediterranean food has been vegetarian for a few millennia.

Arpege (Paris): Until you have seen (and paid for) a meal at Alain Passard's haute-vegetable paradise, you don't know what a vegetable can do or how beautiful they are.

The Standard (Copenhagen): This complex has multiple venues. Studio has vegetables and music. One of the best of the disciples of Noma's Rene Redzepi.

United States

Superiority Burger (New York): Sure, go for the veggie burgers. And the ice cream. And especially the Philadelphia Yuba. Go back for the fun ever-changing menu of salads and whatever else seems to amuse the kitchen.

Via Carota/Upland (New York): Two restaurants that have meat on the menu but lean heavily to their rustic vegetable roots: Italian and Californian, respectively.

The Little Beet (New York): Franklin Becker's little engine that could is already branching out across the country. Fast enough to grab lunch, serious enough to stay for brunch or dinner.

The Gadarene Swine (Los Angeles): The name alone inspires. It's possibly the best vegan restaurant in the US. Get the tasting menu.

Beefsteak (Washington DC): Jose Andres is on a mission to change the way the world eats, and this is his first fast-casual concept, laden, not surprisingly with his own Spanish emphasis on hearty vegetables.

Greens (San Francisco): If there's a restaurant that gave vegetarianism a bad name with carnivores this is it (Nut Loaf? Really?) Yet 30 years later it has kept up and sets the tone.

Central and South America

Pujol (Mexico City): Enrique Olvera, like Yotam Ottolenghi, reminds us that the key ingredients of Mexican cuisine are corn, chilli and chocolate. Try the Mole Madre.

Lilóri (São Paulo): Here's where the ladies who want to stay trim and live in the chic Jardin area get their morning gluten-free fix.

Celeiro (Rio de Janiero): This is how people keep their beach bodies trim in Leblon, near Ipanema. Gorgeous, expensive fruit filled salads that put similar spots in North America to shame.

Asia

Mana! (Hong Kong) — In a land where hamburger and pork stuffed dim sum rule, this is one of the few vegetarian, vegan, organic, gluten-free and raw spots.

Gokul (Singapore) — This is the chef crowd's favourite vegetarian. Heavy emphasis on Indian dishes through a pan-Asian lens. — Bloomberg