Food + Drink
Leave it to Andrew Zimmern—the Travel Channel’s peripatetic Bizarre Foods TV host—to create the ultimate foodie traveler’s global bucket list. We love that no place is too fancy (a caviar bar in St. Petersburg, Russia), too humble (noodle soup at a wholesale market in Bangkok), or too far-flung (tuna and lamb ribs in Samoa) to make the cut. We caught up with Zimmern at the Food & Wine Classic in Aspen last weekend to get the inside scoop on his picks. Check out the full list on Pinterest here.
How did you choose your 31 meals?
The word “meal” to me seems limiting: how do you decide on 30 meals in the world when there are hundreds of thousands of places to choose from? I love leading people to travel experiences where they can carve out their own food destiny for themselves. That’s why the majority of my choices ended up being markets. I’m more about people seeking out unique adventures and letting them decide for themselves what they like about it.
Markets can be overwhelming though. How can travelers navigate their way to the best eating experiences?
You should either ask locals for their recommendations, or just look for the longest line. There are hundreds of vendors at any given market, but there’s one guy who’s got the biggest line early in the morning. Guess what? That’s where you should be eating.
Asia’s famous Tsukiji Fish Market in Tokyo isn’t on your list, but Noryangjin Fish Market in Seoul is. Why?
The reason, very simply, is that at Noryangjin is not as touristed or fetishized as Tsukiji, and more importantly, there’s an entire restaurant culture that’s sprung up around the market where anyone can buy a fish or shellfish and take it to the restaurant and have it cooked. That doesn't really exist at Tsukiji market. To me, the essence of travel is about discovery, so I’d rather have someone go to Noryingjan seafood market and become a part of the action and ask around: where’s the restaurant where I can take this amazing yellow snapper to? It's the type of experience that you can go and participate in.
How does a Michelin-starred meal such as Mugaritz in San Sebastián, Spain, stand up next to a humble seafood shack like Badjao Seafood House in Palawan, in the Philippines?
You can’t say that a meal at Mugaritz is any better than a meal at Badjao Seafood House. The fish and shellfish at Badjao rivals what’s at Mugaritz. It’s as well tended, and it’s as beautifully created. You’re talking about a culinary experience in a magical restaurant versus a transporting little place where you walk out on a dock and sit in this little bamboo hut perched out over the water. “Best” and “most interesting” are relative terms.
We noticed that you included Kau Kee restaurant in Hong Kong—a favorite among T+L staff. What made it worthy of your top 31?
I like to go to Kau Kee and sit there for about an hour and a half, and every half hour I’ll have a bowl of brisket and noodles. It’s the essential Hong Kong experience: you’re in an old restaurant that only does one thing, and it costs anywhere between $1.50 and $3 per bowl. The reason I sit there for an hour and a half is not because I want time to have six bowls of soup. It's so I can watch all of Hong Kong go by—neighbors, families, shop owners—right from those tables. These are the types of experiences that make travel so unique.
Jennifer Flowers is the Hotels & Food Editor at Travel + Leisure. Find her on Twitter at @JennFlowers.
Photo courtesy of Travel Channel
World Cup 2014 is heating up in Rio de Janeiro and Belmond Copacabana Palace has added its own spice to the mix. The iconic hotel’s new pan-Asian restaurant MEE, fronted by celebrity chef Ken Hom, has created a beguiling concoction that’s casting a spell on World Cup fans.
The “Mandinga” cocktail is a seductive blend of Cachaça (a distilled spirit made from sugarcane juice) and cashew juice with a dash of hazelnut and mandarin liqueurs. MEE hopes this touch of Afro-Brazilian magic will carry the Seleção squad to their sixth World Cup trophy. Brazil may not have invented soccer, but they are known for perfecting it. Saúde!
Mandinga Cocktail Recipe:
- 1.5 fl. oz. Leblon Cachaça
- ¼ fl. oz. Frangelico liqueur
- ¼ fl. oz. Mandarinetto liqueur
- 1 fl. oz. cashew juice
- ¼ fl. oz. lemon juice
- ¼ fl. oz. sugar syrup
Nora Walsh is Travel + Leisure's Latin America correspondent.
Photo courtesy of Belmond
Today is National Chocolate Éclair Day (really!), which seems like a good excuse to tell you about a delicious new program Le Méridien hotels is launching with everyone's favorite pastry chef, Johnny Iuzzini. The former head judge from Top Chef Just Desserts will create eight seasonal éclair recipes for the chain, revealing them over the next 12 months as he stays at different Le Méridien hotels around the world. (First up: San Francisco, to be revealed on July 27. We're hoping it doesn't involve salt-water taffy.)
Our abridged, meal-by-meal guide to where and what to eat now.
Alexander Gilkes took the art world by storm with his online auction site, Paddle8; his wife, designer Misha Nonoo, is an emerging fashion darling. Together they lead us on their tour of Manhattan.
—As told to Julia Chaplin
Like a scene pulled straight from Downton Abbey, The Ruinart Rosé Salon 1764 pop-up bar at London's historic The Goring Hotel is the perfect place to toast summer with a bubbly glass of Rosé.
It was exactly 250 years ago that The House of Ruinart created the world’s first Rosé champagne. To celebrate the anniversary, The Goring Hotel has opened its private gardens (as large as a Wimbledon’s center court) from now until July 3 for the dedicated pop-up bar.
A Finnish start-up has created a powdered beverage, Ambronite, that they call “the world’s first organic drinkable super meal that fulfills daily nutrition recommendations.” Its P.R. firm recently sent me an email calling Ambronite “the world’s first ‘real food’ super travel meal.” Hey, I like Finns, I like travel, and I like meals. This thing had my name written all over it! Ambronite—vegan and gluten-free—won’t be in full production until later this year, but I managed to snag three 500-calorie packets and decided to live on the stuff for one full day, three meals, and eat nothing else. Here’s how it went.
Breakfast, 9 a.m.
One of my biggest regrets from my six years living in Atlanta was never hopping in my car and making the drive to Charleston. And last year, after T+L readers voted the charming Southern town the best city in the U.S., I started feeling that pull again and decided to take action, convincing two girlfriends to join me on a weekend getaway. Stephen Colbert recently shared his top picks from his hometown, so I thought I would do the same. My biggest regret now? Only staying for three days.
London's newest members-only lounge, Clubino Piano Bar, is proving to be an exciting option for discerning locals and guests at the Baglioni Hotel London. On a recent trip, club founder Luca Del Bono invited me to preview the intimate space, tucked beneath the hotel’s park-view bar.
“I’m trying to bring back a setting where people [can] drift away,” said Clubino’s founder, Luca Del Bono, “[like] we used to enjoy back in Italy a few decades ago.”
Argentina’s tourism board recently launched a glossy publication called Che. No, it’s not a tome dedicated to the country’s famous revolutionary leader Ernesto “Che” Guevara. It is a cultural magazine titled after the Argentine colloquial term “che” (which loosely translates to “hey”) commonly used in Latin America to refer to all things Argentine. Its pages feature the best art, music, gastronomy, events, and travel experiences from the country’s 24 provinces. Through colorful photography and engaging storytelling, Che inspires visitors to journey beyond the borders of Buenos Aires and discover a country that’s richly diverse in landscapes, customs and cuisine. The bimonthly magazine is published in English, Spanish and Portuguese and travelers can download issues to their tablets by visiting Argentina.travel or getting the free app at Android and Apple stores.
Nora Walsh is Travel + Leisure's Latin America correspondent.
Photo courtesy of INPROTUR