Tasting the incredible flavours found in the various countries and regions we travelled through was an undoubted highlight for us both of us. On rare occasions they weren’t to our liking, such as the mouth-numbing Sichuan pepper, but, on the whole, we were spoilt for choice day after day.
Country for Food
Josh
- Thailand
- Laos
- Turkey
Kaja:
- Cambodia
- Vietnam
- Thailand
City for food
Josh
- Luang Prabang
- Istanbul
- Yerevan
Kaja:
- Luang Prabang
- Hoi An
- Dali
Best Dish
Josh
- Kabak tatlisi (pumpkin), Istanbul
- Bai ‘chicken’ and tomatoes, Dali
- Zaatar lahmajoun, Yerevan
- Banh mi and lime soda, Hong Kong
- Syrniki, Batumi
- Kwas, Baku
- Porcini baozi, Chengdu
- Massaman curry, Vientiane
- Pomegranate wine, Areni
- Tom yum, Bangkok
Kaja
- Mango sticky rice, Luang Prabang
- Tofu amok, Battambang
- Zaatar lahmajoun, Yerevan
- Mochi, Xiamen
- Braised tofu, China/Vietnam
- Papaya salad, throughout Southeast Asia
- Coconut ice cream, Sukhothai
- Banh xeo, Hoi An
- Mango smoothies, throughout southeast Asia
- Mushroom soups, from buffets throughout China
Honourable mention: Khachapuri in Tblisi; Turkish coffee; Khmer curry in Kampot; Kindzmarauli red wine in Sighnaghi; Mushroom hotpot in Dali; fresh coconuts.
