After futilely trying to communicate with the restaurant owner using exaggerated hand movements you’re forced to accept your fate and hesitantly point at a few items on the page with no clue of what you are ordering. This is Dumpling Roulette...
Read MoreMove over Louisiana, your time on the throne as the Crawfish Capital has come to an end. Your historically robust and flavourful crawfish now pale in comparison to the multitude of explosive flavors China is using to elevate this humble crustacean.
Read MoreI just left Bangkok to go to Ho Chi Minh City to visit my brother Lucas, so I wanted to share with you this story from our last trip to Thailand. I think I can speak for both of us when i say it was the best Pad Thai of our lives...
Read MoreWhen I looked down at the table I saw that it was littered with clay plates, stone dishes, and folded cloths stuffed with different types of tortillas, glasses of beer. Build, Eat, Drink & Repeat was the mantra. The silence of feasting was kept at bay with constant cheers-ing, tales of kitchen lore and international adventures...
Read MoreOur main agenda in Cambodia was to try Khamer food, the regional cuisine which focuses a great deal on freshness and simplicity, using what is available and in season. Even if that means insects are what's on the menu...
Read MoreWe arrive in Ha Long Bay around sunset and stumble upon a questionable seafood restaurant that turns out to be one of the best meals of the whole trip, and solidifies our dining credo... "only eat at places with small plastic chairs"
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Once in a while you have a meal that's worth crossing boarders to get, something so good you'll commute hours just to have that flavor touch your tongue again. I've now traveled from Hong Kong to Macau just for these dumplings twice, and they are absolutely worth it.
Tsim Chai Kee is a small noodle house in central Hong Kong that only sells soup, but the mentality here is “do one thing, and do it so well people will travel half way across the world for a bowl of soup”… of course that’s a rough translation, my Cantonese is far from perfect.
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