I really love curry, so I decided to take a cooking class in India to learn more about the spices. I ended up at a renowned cooking school called Saffron Palate in New Delhi. Even before I stepped into the kitchen, the garden filled with aromatic spice plants already relaxed me.
On the way to Berlin, my friend asked, "Do you know what food you should try in Berlin? The delicious Vietnamese pho!" I understood that she wasn't just talking about Vietnamese pho, but was highlighting that Berlin offers a variety of delicious international cuisines to try.
Many years ago, when my friends and I were in Tokyo, we had a feast enjoying a delicious pufferfish hot pot. At that time, we made a promise that someday in the future, we would come back together to relish another pufferfish feast.
In Russia, caviar is everywhere, from supermarkets and restaurants to specialty stores. Initially, I purchased some affordable canned salmon caviar from a supermarket. Upon opening the can, I was hit by an intense fishy odor that was so strong it almost deterred me from tasting it. Eating it with some bread, I couldn't help but wonder if this daunting caviar was really the famous delicacy everyone talks about.
Whenever I visit a new country, I like to experience the freshest local ingredients and participate in the most authentic cooking lessons. Haru Cooking Class in Kyoto completely fulfilled my curiosity and expectations for traditional Japanese cuisine.
How delicious is the incredibly popular HARBS fruit mille-feuille?
In the famous Japanese detective mystery series "Aibou," the tea enthusiast Ukyo Sugishita frequently visits Demmers Teehaus to satisfy his love for tea. As a fan myself, I see Demmers Teehaus as a must-visit spot.
The iconic Sidewalk Snack Booth（大排檔）, with its foldable stalls that open up like large metal boxes, is one of Hong Kong's most unique culinary landscapes. Unable to withstand the passage of time, these stalls have been dismantled, relocated, and transformed. Lan Fong Yuen, which started its business in 1952, is now one of the fewer than thirty remaining sidewalk snack booths in Hong Kong.
A few years ago, while on vacation in Hua Hin, I had my first encounter with Kung Chae Nampla at a seafood restaurant. Kung Chae Nampla is a Thai salad made from fresh raw shrimp marinated in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. After trying it once, I couldn't forget the taste, and for the next few days, I had it with rice every evening. This time, while visiting Thailand again, especially on the island near the coast, I naturally resumed my daily ritual of enjoying this delightful dish.
Descending the stairs and tracing my fingers along the uneven stone walls, I feel a sense of history comes from the cellar.