The most exciting restaurant to open in Provo in recent memory lies not on Grace Bay, but on the flip side of the island at Long Bay, in the sumptuous Shore Club resort. Top to bottom, Sui-Ren is pretty sensational. The enormous, open-air space alone is a stone-cold stunner, soaring ceilings with undulating patterns anchored by earthy stone floors. The menu features a few stellar entrees—slow-cooked pork belly, miso-glazed salmon with peanut rice—but it's fun to mix and match the small-plate offerings, including sushi rolls, tempura, ceviche (such as diced tuna with olives, toasted coconut, and almonds), and the Peruvian marinated and flame-grilled meats known as anticucho. Breads are made in-house, and desserts deliver on the wow factor, from a scrumptious pecan tart to stuffed donuts. How does a new resto go from 0 to 100 in warp-speed time? It helps to have a veteran at the helm, in this case Executive Chef Martin Davies, a James Beard award–winner who has cooked in London and New York and garnered raves locally as the top toque for Parrot Cay, among others.