The number of cheeses available at any one time at Pick & Cheese in London, which is the world’s first cheese conveyor belt restaurant. Plates are colour-coded, with prices ranging from £2.95 a pop for cheddar and stilton to £5.25 for Lancashire cheese.
The amount of protein per 100g offered by mopane worms – one of the grubs served up at The Insect Experience, a pop-up restaurant in Cape Town based around entomophagy. Here, the worms are ground into flour for polenta fries, which are served with tomato-chilli chutney.
The number of robot chefs at the recently opened Hawkee, Singapore’s very first robotic restaurant. The machines dish up beloved hawker favourites such as chicken rice and Hokkien mee (stir-fried noodles braised in dark soy sauce).
The number of rakia (Balkan fruit brandy) varieties available at Le Lee, a new Macedonian restaurant in Melbourne. Pair them with mains such as selsko meso, a traditional pork and mushroom dish served in a clay pot.
The number of seltzers – not beers – available on tap at San Juan Seltzery in Seattle, in flavours such as Fuji apple and huckleberry. Hard seltzers are currently having a moment in the United States, with the New York Times dubbing it “the drink of summer 2019”.