Long before air travel or global shipping, the ancient spice routes connected East and West—moving cloves, cinnamon, saffron, and pepper across continents. Today, culinary travelers retrace these historic paths not just to taste the world’s most treasured flavors, but to understand the cultural exchanges that shaped them. From the souks of Morocco to the spice…
In recent years, ancient grains like millet, sorghum, and buckwheat have been making a quiet but powerful comeback in modern Asian kitchens. Once staple ingredients across China, Korea, and Southeast Asia, these grains were gradually overshadowed by refined rice and wheat during industrialization. Now, chefs and home cooks alike are rediscovering their nutritional benefits and…
Beyond the gleaming skyscrapers and Michelin-starred restaurants, Hong Kong’s authentic culinary heart beats within its remaining dai pai dong – open-air food stalls characterized by their distinctive green government-issued licenses. Once ubiquitous, these humble, bustling establishments offer a taste of a bygone era, serving up sizzling wok-fried dishes and comforting Cantonese staples in a uniquely…
Nestled in South Korea’s verdant Damyang County, Juksun Food Village offers a unique gastronomic experience centered around bamboo. The term “Juksun” refers to tender bamboo shoots, a regional delicacy celebrated for its crisp texture and subtle flavor. This culinary haven showcases dishes like Daenamu Tongbap—steamed rice infused with the aroma of bamboo—and Tteokgalbi, succulent grilled…
Hong Kong’s culinary travel scene is experiencing a delicious evolution, especially in its famed dim sum culture. Traditionally served in bustling tea houses with bamboo steamers full of classics like har gow (shrimp dumplings) and siu mai (pork dumplings), modern chefs in Hong Kong are now reinventing these staples with creative flair. Think squid ink…
In the rugged landscapes of Iceland, a unique culinary tradition has persisted for centuries: the consumption of hákarl, or fermented shark. This dish originates from the Greenland shark, whose flesh is toxic when fresh due to high levels of urea and trimethylamine oxide. To render it safe, the meat undergoes a meticulous fermentation process—buried underground…
Every spring, Hong Kong’s Cheung Chau Island transforms into a vibrant hub of tradition and gastronomy during the annual Bun Festival. Rooted in Taoist rituals, this century-old event was originally established to ward off evil spirits and pray for peace following a devastating plague. Today, it continues to draw large crowds eager to partake in…
Sicily, Italy, stands as a beacon for culinary enthusiasts in 2025, offering a rich tapestry of flavors that reflect its diverse cultural heritage. As the European Region of Gastronomy for the year, the island celebrates its unique gastronomic identity through a series of events and festivals that highlight its traditional dishes and sustainable agricultural practices….
Nestled between the Bay of Biscay and the Cantabrian Mountains, Spain’s Cantabria region offers a rich tapestry of culinary delights that remain largely undiscovered by mainstream tourism. This coastal enclave boasts a variety of traditional dishes that reflect its unique geography and cultural heritage. From hearty mountain stews to fresh seafood delicacies, Cantabria provides an…
hongkongmark.com – Bordering Laos and Cambodia, Isan is Thailand’s largest region, encompassing 20 provinces. Despite its size and cultural significance, it remains relatively unexplored by international tourists, making it a treasure trove for culinary enthusiasts eager to delve into genuine Thai flavors. A Symphony of Flavors: Isan’s Signature Dishes Isan’s cuisine is characterized by its…
