Where do cooks eat after they’re on holiday?

by Lionel Casey
Ko Pha Ngan, Thailand, by way of Yasmin Khan, meals creator

I’ve been going to Ko Pha Ngan in the Gulf of Thailand for eight years. The dish that I always want when I arrive is pad see ew. It’s made with wide, flat rice noodles; the name means “fried in soy sauce” because that’s its only flavoring. I usually get it from an equal location. I don’t want to say its name; I don’t want the complete global to descend … It’s now not a proper location, just a little seaside hut on a bay.

There are constantly fresh prawns and squid inside the noodles, and it’s barely candy, and you have a chunk of chili and bean sprouts, too. I always get a mint, and lemon shake whizzed collectively with ice, so it’s a piece like a slushie. I constantly sit in the identical spot on some rocks overlooking a bay, and it looks like you’re in a James Bond film, one of those photo-best photographs on the cease, and I sit there eating my highly spiced sweet noodles and drinking my mint shake. Even considering it makes me more comfy.

cooks

Restaurant Villa Más, San Feliú de Guíxols, Spain, using Monica Galetti, chef-owner, Mere

Five years ago, I went to Spain to eat at one of my favorite restaurants, Cellar Can Roca, after which I lived in a beach town near Girona. We went to a nearby seafood restaurant for lunch and had the only thing: a plate of nearby langoustines pro with olive oil and a chunk of salt. It turned into just best: with the aid of the beach, stunning substances, a notable wine listing. It changed so properly that we went lower back days later for dinner. It is like that. While on vacation, you locate somewhere unique and go lower back.

Five years ago, I went to Spain to eat at one of my favorite places, Cellar Can Roca, and then to live in a seaside metropolis near Girona. We went to a nearby seafood eating place for lunch and had the handiest thing: a plate of neighborhood langoustines seasoned with olive oil and a piece of salt. It was perfect: utilizing the seashore, stunning substances, and a notable wine listing. It changed so properly that we returned two days later for dinner. It is like that. On an excursion, you locate somewhere unique and cross again. Jammal, Batroun, Lebanon, using Anissa Helou, the food creator.

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In northern Lebanon, Jammal is small and right on the water. It’s one of the fisfish-eatingaces inside you. Many human beings pass there by boat, anchoring simply outdoors the creed and then rowing over in a dinghy, which offers a romantic environment. It’s a con’s menu: a few mezmezzester, the fish of the day get by water fishermen. The seafood is in a cabinet; you can pick what you want and how you need it prepared.

Budva, Montenegro via Olia Hercules, the food creator

A 10-day experience in Montenegro some years ago became the greatest excursion I’ve ever had. I had completed my 2nd cookbook, and we hired a house near Budva on the top of the mountain with my dad, mom, and some of our exceptional friends. We spent the complete time cooking and eating. The neighborhood markets had first-rate tomatoes, yellow beans, hundreds of watermelons, and tremendous crumbly sheep. They changed into suitable, too. We made garfish egg patties and deep-fried whitebait in pleasant polenta. What is approximately happening in action: enjoying nearby produce as it’s far away, without much embellishment, without overthinking it. Tiong Bahru market, Singapore, using Chetna Makan, meals author

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