Ko Pha Ngan, Thailand by way of Yasmin Khan, meals creator
For the beyond eight years I’ve been going to Ko Pha Ngan, at the Gulf of Thailand. 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 foremost flavouring. I usually get it from the equal location. I don’t really want to say the name of it, 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’ve a chunk of chilli and bean sprouts, too. I always get a mint and lemon shake, that is 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 greater comfy.
Restaurant Villa Más, San Feliú de Guíxols, Spain by means of Monica Galetti, chef-owner, Mere
Five years in the past, I went to Spain to consume at certainly one of my favourite restaurants, Cellar Can Roca, after which directly to live 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 into so properly we went lower back days later for dinner. It is like that, isn’t it, while you’re on vacation – you locate somewhere unique and also you go lower back.
Five years in the past, I went to Spain to consume at one in every of my favorite eating places, Cellar Can Roca, and then on 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 just perfect: by means of the seashore, stunning substances, a notable wine listing. It changed into so properly we went returned two days later for dinner. It is like that, isn’t it, when you’re on excursion – you locate somewhere unique and also you cross again.
Jammal, Batroun, Lebanon by means of Anissa Helou, food creator
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Jammal is fabulous, small, right on the water, inside the north of Lebanon. It’s one of the fine fish eating places inside the u . S .. A lot of human beings pass there by using boat, anchoring simply outdoor the creek, and then row over in a dinghy, which offers it a totally romantic environment. It’s a confined menu: a few mezze after which the fish of the day, caught by way of their personal fishermen. The seafood is in a cabinet and also you pick what you want and the way you need it prepared.
Budva, Montenegro via Olia Hercules, food creator
A 10-day experience to Montenegro some years ago turned into the great family excursion I’ve ever had. I had simply completed my 2nd cookbook and we hired a house on the top of the mountain near Budva with my dad and mom and a number of our exceptional friends. We spent the complete time cooking and eating. The neighborhood markets had first rate tomatoes and yellow beans, hundreds of watermelons and tremendous crumbly sheep’s cheeses. The fish changed into suitable, too. We made garfish egg patties and deep-fried whitebait in pleasant polenta. That’s what I love approximately happening vacations: enjoying nearby produce as it’s far, without too much embellishment, without overthinking it.
Tiong Bahru market, Singapore by means of Chetna Makan, meals author