| |
|
2011 |
|
| |
|
current issue |
 |
 Cordyceps are more expensive than gold, and this year’s price spike makes Chinese cooks wince, for it’s the secret to tasty chicken stock. |
|
|
|
|
|
| |
|
| |
|
2010 |
|
| |
|
#26 |
| Croustillante means crisp, and we sampled these paper-thin pineapple flex crowning coconut ice cream at Alila Cha Am. Presentation was stacked high atop a thick ring of fresh pineapple poached in vanilla and cinnamon-infused syrup, plus dacquat. |
 |
|
|
|
| |
|
| |
|
2009 |
|
| |
|
#25 |
 |
| Gaeng Kati, or coconut curry, is a generic southern Thai dish of pulverized chilies, onion, garlic, lemon grass, black pepper and kaffir lime, blended with coconut cream. |
|
|
|
|
|
|
|
| |
|
| |
|
#24 |
| Me le, or yak butter tea, is synonymous with Tibet. It’s equally popular in China's Yunnan province, which encompasses the Tibetan Plateau’s eastern flank, and the mountain city of Zhongdian, or fabled Shangri-La. |
|
|
|
 |
|
| |
|
| |
|
#23 |
 |
| Banh chung is a glutinous rice "cake" stuffed with sugary pork and mung beans, tightly wrapped in banana leaves, and boiled 8 hours. In Vietnam, it's the traditional celebratory food for New Year. |
|
|
|
|
|
| |
|
| |
|
2008 |
|
| |
|
#22 |
Civets makecrappy coffee, and we love it!
Vietnamese Chon is one of the world's rarest coffees. And the reason: Palm civets, cat-like mammals, also prized for their musk. |
|
|
|
 |
|
| |
|
| |
|
#21 |
 |
| We know that food is good for you, but amazed how many spas now promote tom yum paste as a beauty aid. |
|
|
|
|
|
| |
|
| |
|
2007 |
|
| |
|
#20 |
Tom som is a delicious Thai curry from Isan in the kingdom's northeast. Unlike coconut milk curries so popular overseas, Thai dishes like tom som, som per and gaeng care are water- or stock-based. Usually very herbal, and often exceptionally spicy hot, they're more like a soup than main. Eaten with rice, they take on a new dimension.
www.isanfoodfestival.com |
|
|
|
 |
|
| |
|
| |
|
#19 |
 |
| We're not surprised Bangkok's Aw Taw Kaw market is deemed Time magazine's Best Shopping Secret. "Bargain hungry tourists who throng Bangkok's sprawling and chaotic Chatuchak flea market every weekend aren't just missing the boat. They are missing the banquet…" says the ariticle. We couldn't agree more… |
|
|
|
|
|
| |
|
| |
|
#18 |
Thailand's Northeast Isan region tantalizes with the flavors of neighboring Laos, Cambodia, and Vietnam.
Its food is some of the kingdom's best -- from delicious gai yang grilled chicken, to som tom green papaya salad, herbal tom som curry, delicious jaeow chili jams, and all served with glutinous or sticky rice (pictured).
|
|
|
|
 |
|
| |
|
| |
|
#17 |
 |
| Higashi, is the refined Japanese art of powdered sugar, pressed into small, intiricate wooden molds, and served to compliment and contrast the bitter astringency of green macha tea. |
|
|
|
|
|
| |
|
| |
|
2006 |
|
| |
|
#16 |
Morrison and Robert scored a coup in September -- all puns intended -- while visiting Bangkok for the World Gourmet Summit.
Accolades to chef Ryuichi Yoshii at the 4 Seasons gala dinner, for serving a truly ambrosial Sea Urchin Egg Cup -- runny poached yolk and dashi stock plus chunky urchin, served in its shell topped with gold leaf. Simple, yet deliciously elegant. Geoff Lindsay of Pearl in Hong Kong dazzled with Hopkins River beef fillet and his "naked" gorgonzola ravioli. |
|
|
|
 |
|
| |
|
| |
|
#15 |
 |
| 60 signifies a glorious anniversary, and in June the Thai king celebrated the world's longest reign. |
|
|
|
|
|
| |
|
| |
|
#14 |
You must remember your loved ones when you are eating something good.
- Burmese proverb |
|
| Myanmar Assasa is the term for a Burmese or Bamar set meal. Unlike Indian food, the curries of Burma are mild not spicy, and cooked without a plethora of spices. |
|
|
 |
|
| |
|
| |
|
#12 |
 |
| The best restaurant in Cambodia” is the buzz about Siem Reap. The town now boasts some 17 five-star hotels, and the latest, Hotel de la Paix, is arguably the hippest of the lot. Not surprisingly, its signature restaurant Meric is outstanding. We were equally impressed by a simple breakfast cereal, Om Bok, made from flattened rice kernels. Khmers mix it with coconut water sugar and sliced banans. |
|
|
|
|
|
| |
|
| |
|
2005 |
|
| |
|
#11 |
| Medicine and food come from the same source, goes a Chinese adage. And cooking with traditional Chinese medicine (TCM) is becoming the new rage in Asian haute cuisine. Chinese “herbs” not only balance the yin and yang of life, but also add delicious flavor. |
|
|
|
 |
|
| |
|
| |
|
#10 |
 |
| Dan or tan tart is the Chinese equivalent of egg custard pie.
We chanced upon Singapore’s best when Robert & Morrison globetrotted there in April... |
|
|
|
|
|
| |
|
| |
|
#9 |
| Seaweed nori lovers will adore the Lao version of khao pun. Harvested by hand from the highland rivers of this landlocked country, it is painstakingly cleaned, then dried into sheets with sesame seed, and fried. |
|
|
|
 |
|
| |
|
| |
|
2004 |
|
| |
|
#8 |
 |
| It’s perhaps unflattering that Baltimore’s downtown skyline has long been dominated by a huge Bromo-Seltzer tower. If you fear this is a harbinger of the local food, hardly. Globetrotting to Maryland’s largest city, we were enchanted by the still-vibrant local markets of yesteryear in this most northern of southern cities. Despite the frenetic tourism around the Inner Harbor and trendy Fells Point, the city’s pace is lackadaisical. |
|
|
|
|
|
| |
|
| |
|
#7 |
| Globetrotting to beautiful British Columbia in April, we showered in spring-time cherry blossom petals, with streets, sidewalks and gardens across the city paved in pink. En route to Canada, Robert and Morrison stopped in Thailand to soak up Songkran – Thailand’s wet and wild New Year’s festival, held annually on April 13-15 to celebrate New Year. |
|
|
|
 |
|
| |
|
| |
|
#6 |
 |
| Highlighting
this newsletter: Pacific Northwest coastal primer; smoked salmon;
Oregon oyster Po' Boy sandwiches with a delicious twist;
and final reservations on our food lovers' tour of regional
Vietnam starting 28 March. |
|
|
|
|
|
| |
|
| |
|
2003 |
|
| |
|
#5 |
| Fresh
spring rolls, spicy fruit salad, and a hot-off-the-press Vietnamese
cookbook are this newsletter's highlights; plus our food lover's tour
to regional Vietnam in March. |
|
|
|
 |
|
| |
|
| |
|
#4 |
 |
| Globetrotting
Gourmet® Robert Carmack, author of Thai Home Cooking launched a slew of new recipes in a cooking
demonstration at Books Kinokuniya this past weekend, from
chilli jam to sweet chili relish, and other delicious dishes from
his book. Signed copies are now available at Books Kinokuniya,
along with Robert's other book, Fondue -- which has now been
translated into four languages! |
|
|
|
|
|
| |
|
| |
|
#3 |
| Robert
and Morrison have just returned from two weeks scouting the magical
Hindu island of Bali, looking for the best buys, the most boutique
accommodation, and the classiest cooking around. And we are thrilled
to admit, we found it all! |
|
 |
|
|
|
|
| |
|
| |
|
#2 |
| We are delighted by
the interest in our FoodTOURS, and look forward to having you or
your friends join us soon on an upcoming Globetrotting Gourmet® trip to Asia. |
|
|
|
|
|
| |
|
| |
|
#1 |
| We
appreciate your interest in our premier tours, and look forward to
having you join us soon on an upcoming Globetrotting Gourmet FoodTour
to Asia. While we only offer three or four such trips annually, each
is especially developed as a fun, unique adventure with the discerning
traveller in mind. We stray off the beaten track to discover a country's
culture through its food, opening doors to places that the individual
tourist finds inaccessible without a knowledge of the local area and
language. While we pride ourselves in our deluxe level of accommodation,
on occasion we select unique, boutique locations that are preferable
to the international hotel experience. Likewise, foods encompass both
royal court banquets to street hawker fare. It is all part of the
pleasure in travel. |
|
|
|
