In the evenings, in Kyoto, there’s a particular hour where the light shifts from white to gold. Central Kyoto runs on a grid – north-south and east-west – which, it turns out, is absolute money for a photographer.
We’re standing on the third floor of a nondescript building in downtown Tokyo, a light and airy space used for soba noodle workshops. The air sparkles with tiny particles of buckwheat flour. At the centre of a group of 12 stunned gaikokujin (foreigners, i.e. us) a small and shrunken old man is patiently building soba noodles from scratch.
Make no mistake, lunchtime is a battlefield. For every glorious taco or triumphant baguette, a hundred bowls of ramen are left unslurped, a thousand sushi rolls sit unmunched and one greasy box of fish and chips goes unregretted.
Assam laksa has some serious culinary cred. It’s been voted #7 on the World’s 50 Most Delicious Foods by CNN Go in 2011 (right behind the hamburger).
Robyn Eckhardt makes a living through writing and eating – not necessarily in that order.
India is a destination on most travellers’ bucket lists. It’s bright, it’s busy and it’s loud, but it’s also an extremely spiritual place. And when planning a trip to India, it can be difficult to know where to start, so we recruited Intrepid’s destination manager for the Subcontinent, Ryan Turner, and directed some FAQs his way.
It’s a funny thing, but there’s really no such thing as Chinese cuisine. Oh there’s Cantonese, Sichuan, Shandong, Fujian, Hunan and Anhui cuisine, but you can’t point to one plate of food and say, ‘Yep, that’s Chinese that is.’
A few years ago I was invited to a friend’s Chinese New Year dinner. I showed up nice and early, hair brushed, stretchy pants on, ready to consume my body weight in spring rolls and Peking duck. When I opened the door, my friend and her parents looked at me in horror.