A numerable travels to some countries in ASIA have widen my appreciation of its culture and all the more of its cuisine. Food in this territory is arguably among the most interesting in the world. The abundance of aromatics, spices and herbs that go with its dishes, proves no wrong that every morsel in its steaming pot promises to bring a lasting gastronomic memory. Perhaps, so much so that I can recall vividly how my taste buds were romanced many times over with wonderful sensory experiences. If I could borrow the paradox of one writer, indeed, "like all foodies who travel, I have tasted more than I remember and remembered more than I have tasted."
In this post, I intend to walk down memory lane and relive my best foodie finds in the countries that truly left a conspicuous ensemble of culinary mirth in me. The first country that I set foot into outside of my birthplace is home to the finest fermented bean paste and the genuinely, fiery spiced
Kimchi,
South Korea. I have been and always will be fascinated by the festivity of korean cuisine. I have never seen a dining table as busy as the koreans'. I am usually in awe whenever I sat at a dining table in a korean restaurant. I oftentimes got bemused yet enticed by the seemingly endless flow of dishes to be had. For an unforgettable meat taste, nothing compares to the juicy, succulent, meat superiority of their
Beef Bulgogi. This is supreme beef dish to relish especially when wrapped with leafy vegetables. I've tasted the best authentic in
Shilla Hotel. Other must try dishes are
Galbisal,
Bibimbap,
Topokki and
Champong Noodles. Likewise, there are notable
snacking treats like
Jwipo or
Dried Squids and
Dried seaweeds. These are the must grabs in streets and expressway stops.
My next destination was
Singapore, the country which little did I know will be my second homeland years after. A multifarious culinary cauldron is what best describe this island estate. It is only in this country where a mix and match of flavors and a quest to the familiar and unusual are all possible. From the historical fusions of Malay, Chinese, Indonesian, Indian, Tamil and Western cultures, the food fare is made into a mixture of old and new. My early favorites upon relocating here are the classics
Hainanese Chicken Rice, Laksa, Bak Kut Teh, Nasi Lemak, Satay and of course
the world famous Chili Crab. I am looking forward to that day when I can duplicate the same lip smacking goodness of this dish in my own kitchen.
Next, the land of the rising sun is the haven of my favorite asian eats. When asked what cuisine I love, the outright answer I normally give is
Japanese. Subtle yet sophisticated, light yet rich, elegant yet simple, the juxtaposition of these flavor elements is something distinctively japanese. Japanese food is something to emulate but hardly equaled. It exudes paramount freshness and elegance. From steaming hot
noodles to
cold salads, to exquisite hand rolls
Sushi and
Maki, to deep fried stuffs
Tempura and
Karaage, to pan-fried
Gyoza,
Teriyaki and
Okonomiyaki and to the well praised
Kobe Beef, the list of the finest can go on and on. But the clear cut definition of a well deserved Michelin Stars is undoubtedly right in the alleys of this country. I will never forget how a bowl of noodles can actually transcend a real comforting treat. Each slurp is like heaven on earth.
Further down Japan, another booming vessel of great feasts awaits food enthusiasts. Not too long ago, my wandering palate found its way to the capital city of
Taiwan and enjoyed more than a slice of its food heritage.
Street foods, food court meals and
night market gourmand treasures left a truly memorable mark from my visit here. In fact,
4 posts have been made about it in this blog. Adventurous, daring and odd yet tasty, intriguing and equally satisfying are its gustatory offering. The
Stinky Tofu experience alone is already an unforgettable taste throwdown. What more, dining in a one of a kind
Toilet Restaurant? That's by far one of the most out of the ordinary experiences I had.
Talk about well labored meals and cooking, the next country (that's also dear to me) is well known for this. By and large, Thailand is considered one of the most spice-wealthy in culinary. I will lose count if I try to give a run down of the spices typically used in their cooking. If only for the number of ingredients used, a Thai dish actually fits for a royalty. Where else can you find a food that tastes salty, sweet, sour and spicy all at the same time? This trademark is markedly embedded in Thai Cuisine. Wether the food is prepared from a lavish restaurant or from a humble food cart, the same balance of taste is guaranteed down to the last gulp. While I've yet to stir up a more satisfying Pad Thai, the best that I had was still the one that's served in the street side. Further, finding the right place to dine for the most talked about dishes like Tom Yum, Curry, Phat si-io, Som tam is never a problem at all, much less in searching for the best tasting local delicacies as food mementos. Food is everywhere. Good food for that matter.
And last but definitely not the least, China hold the pit stop of my Food Safari. If I would make an apt descriptor for each of the provinces I have visited in the mainland, Chengdu will definitely speaks of chili and high level of hotness. Ma Po Dou Fu and Sichuan Chicken are standard examples of fiery eats from this region. Shanghai on the other hand is known for its "wine or alcohol cooking". Anything that's fresh and live is practically drunken. Apart from that, I have tasted the best Chow Mein and Yang Chow Fried Rice somewhere in Pudong area. Since it's written in Chinese, it's a pity that I forgot the name of the restaurant. Guangzhou, is surprisingly the most daring of Chinese Cuisines. I was introduced to exotic eats here. Much to any foreigner's surprise yet questionable delight, meats initially perceived as familiar would turn out to be no less some ill-favored snakes, dogs and rabbits. This is the place where anything that literally walks, swims, crawls and flies is captivated into the heated pot. On the whole, the essential element in Chinese Cooking is largely influenced by heat and fire. These flavor notes are delicately and tirelessly incorporated into the dish through the manner of cooking. Thus far, any dish that goes to the palate is a culinary surrender.
"The world is like a book and those who do not travel read only a page. Those who do not sample the food, hold only the cover." For what I had so far, I'm exultant that I've started flipping through the pages. I simply look forward to go over the rest.
Batam Island is one of the nearest islands to Singapore. Due to it's geographical location, it's a popular day tour destination for visitors and locals of the lion city. I've been intrigued by this island for I heard numerous nice talks about it. That actually gave me enough reason to pay a visit. When we reached the place, momentarily I felt like I was in one of the towns of Batangas in the Philippines. The ambiance is pretty much the same. However, I would attest that we have far better beaches back home. All at once I missed those powdery, white sands we used to enjoy. With regards to the day tour, I have mixed opinions. There's really not much to see in the island. In fact, a day is more than enough to explore it. Anyhow, the typical itinerary will include a visit to the Buddhist Temple, Spa, Dried Fish Market, Shopping Mall, Outlet Stores (buy only RL as it's the only guaranteed authentic brand), Golden Prawn Seafood Restaurant and the Village for Miniature Indonesian Houses. I really appreciated the later hence, I'm sharing a few shots of those cute, little houses in this post. I'm looking forward to seeing the real ones next time. 
It's been 3 weeks now since the 
Be it in the heart of the frisky Orchard Road or Marina Centre or even in the outskirts of the city, great bargain fare abounds. What's more, there are chances of winning in the lucky draws that most shopping malls are giving away. But what could even be more exciting are the special events that coincide with the sale season. There's the Singapore Arts Festival (until June 13), River Festival (June 25 - July 3), Garden Festival (July 15 - 22), Night Festival (July 16 - 17) and the one I'm very much looking forward to - the 
My Love affair with Seafood is far from over. In fact, it has just started; only this time around it's in a new land. From occasional visits to street hasheries locally acclaimed for serving delish eats, I braved the area of Chinatown for the same objective - a hunt to a mouthwatering smorgasboard of seafood dishes. 
Prior to my dining experience, must I give 
Olde Cuban (BA DAO GUAN) in No. 2 Trengganu St., was our host for lunch in a fine yet very warm afternoon. With the heat enrobing us, we want nothing but good food. Fortunately, our instinct didn't fail us. We stumbled upon sumptuous fare and every morsel we had is a joy to the palate. 
Another interesting find is 
Sum Lo Hor Fun - has subtle creaminess, oily in mouthfeel, mild in overall taste, with distinct fish & bean sprouts flavor notes
