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.

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 going over the rest.