Noctourism, Embracing the Night for Unique Travel Experiences in 2025″

In 2025, a growing number of travelers are discovering the allure of “noctourism”—exploring destinations after dark to experience a different side of culture and ambiance. This trend offers opportunities to engage with local nightlife, attend evening events, and appreciate landmarks illuminated under the night sky. Cities like Copenhagen, Edinburgh, and Stockholm are popular among noctourists,…

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Dim Sum Beyond the Classics: Discovering Hong Kong’s Modern Take on a Culinary Tradition

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…

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Pedaling Toward Sustainability: The Rise of Bamboo Bicycles in Eco-Tourism

Bamboo bicycles are emerging as a sustainable alternative in eco-tourism, offering travelers an environmentally friendly way to explore destinations. Handcrafted from rapidly renewable bamboo, these bikes boast a low carbon footprint and natural vibration-dampening properties, making them ideal for both urban commuting and rural adventures. Cities like Barcelona have embraced bamboo bike tours, allowing visitors…

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Lai Chi Wo, Hong Kong’s Hidden Heritage Village

Tucked away in the northeastern New Territories, Lai Chi Wo is a 300-year-old Hakka village that offers a serene escape from Hong Kong’s bustling urban life. Once abandoned during the 1960s due to urban migration, this historic village has undergone a remarkable revitalization since 2009, supported by NGOs, universities, and government initiatives. Today, Lai Chi…

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Hákarl: Iceland’s Fermented Delicacy

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…

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