Written by Kimberly Juchnowski

One of my favorite things about living in Thailand is (you guessed it) Thai food. Known as one of the most distinct, delicious foods in the world, every single meal in Thailand is a culinary delight. I’ve written before about some of the more bizarre dishes I’ve tried out here, and they were strange plates indeed, but what really comes in handy in this climate is something cool and refreshing to drink.

When you come here, you’ll no doubt suck water down like it’s going out of style (as you should), and fruit shakes are every new traveler’s favorite treat — here, you can buy a fruit shake made from just about anything…from pineapple to mango to avocado.

But there are a few other refreshments to check out because, having drunk my share of all, I must confess they are too good to pass up.

1. Cha Yen (Thai Iced Tea)

While it is supposed to be “cha yen,” or cold tea, I find Thais understand me better if I pronounce it “chai yen.” A bright orange drink made from a strong black tea and sweet condensed milk, cha yen is extremely sweet. Just before handing your plastic cup or bag to you, the vendor pours evaporated milk or coconut milk over the top of the drink (as if it wasn’t sweet already).

Mix it up with your straw before you drink it or you’ll get mostly the strong black tea. It’s much like a dessert in a glass, and I admit I’ve been addicted to these Thai iced teas in the past—you can usually find them in Thai restaurants in North America, so you may get a chance to indulge before you come.

2. Chrysanthemum Tea

There’s another drink I loved for years before I figured out what it even was. I asked a few of my Thai friends but they didn’t know how to translate the name into English; all they could tell me is that it was made from flowers and was supposed to be really healthy (I had my doubts about that part because it was so sweet).

I finally did some searching around online and found out that this sweet drink was, indeed, made from flowers — a tea made by steeping chrysanthemums. I’m not sure what the Thais call it, but you will recognize it from the bright yellowish color. It is often served from large buckets, scooped out with a ladle and poured over ice.

And just as I was told, it is good for you — especially great for treating varicose veins, sore throat, and fever. It is also said to clear the liver (good to know in Thailand) and act as a healthy stimulant.

I haven’t tried the hot version yet, but it’s so good cold I can’t imagine it being anything but delicious this way.

3. Roasted Coconut

Coconuts have become one of my favorite drinks since I moved to Thailand, but not all coconuts are made equal. The roasted coconut is apparently cooked for a short period, as the name suggests which gives it an extremely sweet flavor and separates the flesh from the insides of the shell, so it’s easy to pull away and eat after you finish the juice.

To find them, look for the smaller coconuts (as they only roast the young, green ones) with the burn marks on them. I drink one every morning for breakfast. Coconuts are great for your immune system and actually help to burn fat. I’d probably even drink them if they tasted horrible for me – they’re that good. I’ve heard they are best when you roast them yourself and drink the juice while still warm.

4. Sweetened Soy Milk

Soy milk is another sweeter drink I enjoy out here. Sometimes I have one when my stomach is upset, though I haven’t really ascertained whether or not it helps (when you’ve got Bangkok gut, it might be all you can get down). I also drink them late at night sometimes before I settle in with a book.

The soy milk here seems a lot sweeter than the soy milk in North America. If you’re familiar with Mexican food, this drink kind of reminds me of a horchata, but not quite as sweet as that. You can find it in just about any stores, 7/11 or the small mom and pops’, in a glass bottle with red or black lettering.

Images: 1, 2, 3, 4

Having fell in love with travel back in 2006 when she spent 7 months overseas, Kimberly Juchnowski knew she had to find a way to stay on the road. This prompted her to start her own website, tikikiki.com where she blogs about everything from straightening out the misconception about Thai girls to what it’s like relocating  to the land of smiles and having to learn Thai.

Zanzi Bar in Sydney.

Written by Tash Marti

Bored of your local? Tour Company, Thirsty Swagman has got the recipe for a good time, and the only missing ingredient is YOU.

Imagine pressing pause on the rat-race and jumping on a plane to Sydney, Australia. Walking into your hotel foyer, you and 20 complete strangers are passed, what looks like, a rather plain and ordinary itinerary.

Don’t be fooled by the standard appearance of this whole procedure — this is no ordinary itinerary — 80 pubs, 6 cities, 4 continents and 18 days later, you’ll be standing back in Sydney with 20 new best mates and a bunch of kick-ass memories that will last a lifetime.

Thirsty travellers will see the world through the bottom of their glass, as they embark on a one-in-a-kind itinerary that is unlike any offered by Tour Company competitors.

Thirsty Swagman tour group.

This unique, round-the-world journey kicks off in the party capital of the land down under — Sydney. During the day you’ll soak up the sunshine and enjoy the laid-back, ‘Aussie’ lifestyle at the cosiest bars along Bondi Beach. At night-fall, the real party begins as the thirsty crew hit up the extravagant night-life of ‘The Rocks’, where you’ll visit some of the oldest and liveliest pubs in Sydney, including the Fortune of War, the city’s oldest pub — rich in history and quality beer.

Destination two: Honolulu, Hawaii. Say Aloha to some great Waikiki booze cruises. Let me warn you now — 4 nights won’t feel like enough. With its spectacular beaches, you’ll be downing your favourite beer or cocktails under the Hawaiian sunset before heading out to the finest pubs and clubs in town.

Think that was heaven? Welcome to Iceland, where everything is picture-perfect, and the beer tastes exactly like what they’d serve in heaven. Considered the new party capital, Reykjavík has a simply spectacular nightlife!  The city never sleeps, and only the weak will call an early night.

The fourth destination on this epic tour: Las Vegas, U.S.A. Need I say more?

After a wild 3 days in Las Vegas, you’ll jet set across to the true land of beer — Düsseldorf, Germany. Home of the “World’s Longest Bar”, Düsseldorf boasts over 360 pubs within its tiny old town square. It’s an end-to-end strip of pub crawling madness, with hundreds of bars squeezed into a handful of streets, all within staggering distance of each other.

Naka Island, Phuket.

There’s only one place to finish off the party after an adventure this epic — Phuket, and there’s only one word to describe it — hard! The reason? Rock City, the hardest rocking pub on the planet. Absolutely no bar anywhere else can compare in pure power factor, and you’ll be treated like a VIP with special entry and live AC/DC and Metallica cover bands. If that’s not enough, you’ll also head to an exclusive bar at Naka Island. The beaches here are crystal clear, and the friendly staff serve an array of drinks that taste like pure heaven.

Just take a moment to think about it again… 80 pubs, 6 cities, 4 continents and 18 days to do it in. If you haven’t gotten goose-bumps yet – maybe you should check you’ve still got a pulse.

Newly graduated from University, Tash Marti (also doing part-time work experience at Thirsty Swagman, a Tour Operator based in Australia) is taking off to travel the big, wide world. Follow her adventures on http://www.youtube.com/tashmarti. Interested in the above pub tour? Head to http://www.thirstyswagman.com/D14-3-around-the-world-in-80-pubs.html

Written by Talya Arditi

Istanbul may be better known for kebabs than kale, but that does not mean that there are not delicious restaurant options for vegetarians to enjoy.

Below are our picks for the top 3 vegetarian restaurants in Istanbul. Besides offering delicious cuisine, they are also all affordable.

1. Zencefil
Kurabiye Sokak No. 8

A restaurant that was vegetarian before being vegetarian or organic diets became trendy. Housed in an airy venue, with exposed brick, skylights, and a leafy courtyard, you will enjoy the atmosphere as much as the food. Each meal starts with a delicious basket of homemade breads and herbed butter. The menu includes many wholesome dishes including salads, quiches, and pie.

2. Parsifal
Kurabiye Sokak No. 13

A cozy restaurant that has been a popular specialist vegetarian venue for more than 8 years. The food is exclusively vegetarian, and both the dishes and service are excellent. Nice touches like warm polenta bread rather than the standard white are part of what makes this restaurant special. Portions are generous and lovingly presented.

3. Nature & Peace
Büyükparmakkapı Sokak No.15/A

Trendy, health-conscious food in Begolu has never been so delicious. Make sure to try their cabbage-based nettle soup and pumpkin pie. A small disclaimer – although this restaurant is primarily vegetarian the menu does include some fish, chicken and turkey (soya is used as a red meat substitute) dishes.

Talya Arditi is editor at the Guide Istanbul – a sharp, sophisticated, and trustworthy filter for the city’s happenings, offering comprehensive listings of restaurants, bars, hotels, and more.

Sommelier Larry Stone was the first American to win the title “International Best Sommelier in French Wines and Spirits” and remains the only American to have earned the title of Maitre Sommelier from the Union de la Sommelerie Française. He is also an English-certified Master Sommelier, one of a handful of people who passed the exam on the first attempt. Today he runs the award-winning Rubicon Estate in Napa Valley (www.rubiconestate.com) and is working on his own wine label, Sirita, named for his daughter. Larry loves Provence and so I asked him to tell us five of his favorite local vineyards.

1) Brusset Cairanne and Hauts de Montmirail, nestled up to the slopes of the Ventoux, produce some of the best wines in the region. (Great olive oil can also be found in the district.) They have a place in Cairanne as well as in Gigondas. Go to Gigondas for the views and local flavor. There are some other great wineries there too, like Domaine de Pallieres and Raspail-Ay.

2) Domaine de Trevallon, just outside St. Remy, is making some of the most original and striking wines in Provence. Because his slopes are north-facing Eloi Durrbach planted Cabernet Sauvignon and Syrah, instead of the predominant and traditional Mourvedre, which in spite of that makes a wine that exudes the terroir of Provence and the special soils found in Les Baux (as in “bauxite”, i.e. aluminum).

3) Mas de Gourgonnier, near Les Baux. It’s family owned and has been farmed organically for over three decades. They utilize a mix of traditional varieties along with some Cabernet Sauvignon for their red wines and Sauvignon Blanc for the white. Their olive oil is a blend of four traditional local varieties.

4) Domaine Tempier‘s Bandol Rouge La Migoua, La Tourtine, Cabassaou, and also the Ros are legendary wines which are the product of the genial Lucien Peyraud who passed away a decade ago, but under whose guidance this old family estate, owned since 1834, became the birthplace of a modern Provencal renaissance. This estate continues to be the summit of French Mourvedre viticulture; it’s the classic and defining grape from Provence. Located near the town of Castellet, the local color is also attractive yet sophisticated with F1 and motorcycle races taking place here. It was also the location for the Marcel Pagnol film, The Baker’s Wife.

5) Domaine de Rimauresq is in the Cote d’Azur in the beautiful town of Pignans and makes a delicious and unique white wine from around 85% Rolle, with a little Ugni Blanc. The red wines are also outstanding and the estate was one of the top places after phylloxera beginning in the late 1880s. The winery is modern in technique but the vineyard is old and traditionally farmed. It was acquired in the late 1980s by a Scottish family and is located near Toulon.

Also…Chateau Vignelaure near Rians is making excellent wines…and so is Richaume in Puyloubier (Cotes de Provence), created by a cello-playing history professor and now run by his son.

Julie Mautner is a freelance journalist working in the U.S. and Provence, France. She was a founding editor of Food Arts Magazine in New York and was executive editor for ten years. Since she resigned in 1998 to freelance, her articles have appeared in/on NYTimes.com, TheAtlantic.com, Travel & Leisure, Bon Appetit, Food & Wine, Epicurious.com, Conde Nast Traveller UK, National Geographic Traveler, New York Magazine and elsewhere. Julie’s first book, The Food Network South Beach Wine & Food Festival Cookbook (co-authored with Lee Schrager) was published by Clarkson Potter in November 2010. Julie produces the popular blog about France called ProvencePost.com.

Once inside, I asked about milk-free dishes. Frida read the menu. An “are you also vegan?” from the girl behind the counter made her laugh, “me, vegan!?”. She opted for the creamy potato gratin. I ordered the other warm courses included in the all-day lunch buffet, spicy chickpea pot with Avorio rice and oven baked potato halves. Plus a bowl of colorful choices from the salad buffet.

Vegan or not, Andrum offers savory food in a central location for health-conscious travelers. Open weekdays 11am-9m and weekends noon-8pm.

Andrum, Östra Hamngatan 19 A, 411 10 Göteborg, 031-138504

Sunday evening, we both craved sushi. My sister’s Belgian friend mentioned a place near Kapellplatsen. Since I ate there last year (and weren’t impressed), we continued with bus to Domkyrkan.

When we had passed by five or six closed sushi bars, I wondered how far one can go for a vegetarian sushi. At least another 15 minutes, it turned out. On Kristinelundsgatan, a side street to Avenyn, near a pub where a group of twenty-something girls enjoyed the pre-summer warmth, we noticed a familiar sign. Chopstix. Unlike the sushi bars in the city, this place did stay open past 6pm on Sundays.

Fortunately, they served miso soup without fish sauce, nigiri with sesame seeds, and a combination I looked forward to taste, maki with seaweed rum, which totally made up for their lack of seaweed salad.

Chopstix, Kristinelundsgatan 3, 411 37 Göteborg, 031-185750

Produce bazaar in Kadikoy © Helen Simpson

Written by Helen Simpson

Giant spits of rotating doner kebab may be the first thing that comes to mind when thinking about Turkish cuisine, but there is infinitely more to it than that. And, as all true food lovers will attest to, some of the tastiest and cheapest eats are usually found on city streets. Istanbul is no exception and its locals are fierce defenders of the ‘fresh is best’ philosophy, making them discerning buyers when it comes to what to eat. Although meats such as beef, lamb and chicken are a major part of the Turkish diet, vegetarians will find that there is an overwhelming array of options for those who prefer meat-free fare aside from the growing number of vegetarian restaurants in Istanbul. If it’s in season it’s cheap and can be found all over the city. Dedicated green grocers and makeshift wooden carts literally spill over with clusters of shiny grapes, crispy apples, juicy cherries, apricots, peaches and more. Nuts are also a common snack in Istanbul, and they are offered in little paper bags at various prices. The most common of these include pistachios, peanuts, hazelnuts, almonds and chestnuts, while the ever-popular sunflower seeds are something close to a Turkish national symbol!

True potato lovers come drooling to the Kumpir stalls in Ortakoy, one of a number of stunningly beautiful Bosphorus-side suburbs in Istanbul. It’s here that baked potatoes have achieved a level of epic fame, as giant varieties are mashed with butter and cheese and stuffed with any number of fillers, from olives to mushrooms, carrots, pickled cabbage, corn and bulgur wheat.

Corn seller © Helen Simpson

Follow the plumes of steam to the little red and white sweet corn stands which cook up juicy morsels slathered in salt. Wrapped in white paper, these tasty treats are best eaten on a chilly winter’s day, when they serve a dual purpose as hand warmers. Cig Kofte (pronounced chee kufta) might mean ‘raw meatball’ in Turkish, but these days it is predominately available as the vegetarian equivalent, and can be found at small stalls across the city or at some restaurants or dedicated eateries. A spicy combination of bulgur wheat, onions, tomato paste, hot pepper, herbs, spices and a pomegranate sauce, it is kneaded into bite sized pieces and rolled with lettuce into a flatbread durum. Check first that it is ‘etsiz’ (‘without meat) and dig in! Popularly served with Ayran (a salted yoghurt drink) or Salgam (fermented carrot juice), Cig Kofte makes for a surprisingly filling snack.

When it comes to drinks, there are plenty of other options to quench the thirst in Istanbul. The classic winter drink is Salep, a thick and creamy concoction made from orchid root tubers, served hot with a sprinkling of cinnamon. Another quintessential Turkish drink is Boza, a fermented grain brew. With a history dating back to the Central Asian Turks of the 10^th century, Boza is often heard before it is seen, as its sellers stroll the streets calling out to potentially parched residents.

Turkish delights

No street food tour of Istanbul is complete without a foray into the delights of Turkish desserts. The sweet-toothed need not despair, thanks to the dizzying array of treats on offer. Pedestrians are sure to encounter one of a number of Tulumba booths which sell cholesterol-soaring bites of deep fried batter soaked in sugar syrup, or Halva, a chewy, tahini-based confection. During the colder months, Halva is served hot wrapped in a flat bread durum, giving the idea of kebab a whole new meaning!

Helen Simpson is the writer and editor for online travel guide www.myistanbulinfo.com which covers everything from attractions to accommodation, restaurants, nightlife, events, shopping, history, culture and more in Istanbul.

Kyrenia Harbour in North Cyprus © Nadya Smolskaya

Written by Amathus Hotels

You may have heard on the grapevine that the Mediterranean people live a long and healthy life. It used to be said that Cyprus invented the art of good living and the island has developed a reputation of luxurious lifestyles for both humans and Gods. The fresh produce is a clear indication of why the elderly Cypriots are still skipping down the streets in their eighties!

Global Influences

Cypriot cuisine has many different influences due to its neighbouring countries and location: Greece, Turkey and the Middle East. Such flavours inject a unique culinary experience for visitors. Herbs and spices are an ingredient within every dish, the most common being parsley, oregano, basil and mint. The hotel that you might be residing in could in fact have its own herb garden! So your meal in its restaurant will deliver a fresh local taste every time.

Introduction to the Meze

Meze, the definitive dish of Cyprus, meaning ‘delicacy’, is a great introduction to the cuisine on offer. You can order meat, fish or vegetarian variations of the dish. The meze arrives with a choice from 20-30 different dishes of rich Mediterranean flavour. In your vegetarian meze you could expect a selection of vegetables, stuffed with a mixture of rice and herbs known as yemista, and spanakopita consisting of spinach and cheese cooked in flaky filo pastry. These dishes will all be accompanied by an array of fresh appetizers such as different types of Greek/Cypriot cheeses like halloumi and feta, olives, sun blushed tomatoes, peppers, sliced artichokes and koupepia (stuffed vine leaves). The fresh homemade bread can be used as a great sponge to mop up the zesty lemon and olive oil juices as well as the dips provided such as houmous, tahini and tzatziki.

Is your mouth watering? It would probably be a very wise idea to begin a meze on an empty stomach and to have plenty of friends and family to share it with!

Traditional Moussaka

If you’re looking for something a little gutsier on your travels, then why not try the traditional moussaka. This dish may have originated from Greece but no one prepares individual portions in earthware dishes like the Cypriots do. For a vegetarian option, the meat will be replaced with vegetables such as mushrooms and courgettes then layered with sliced potatoes and aubergine, tomatoes, onion and cinnamon, topped off with a creamy béchamel sauce. There are a few variations of the recipe to try so before you go on your travels, why not make one at home.

Fruits of the Gods

If all that just seems a little too savoury and you crave something a little sweeter, then you must taste the fresh ambrosia fruits of the gods, including golden oranges, apples, ripe pairs, luscious watermelon, exquisite berries, strawberries and figs, grown all over Cyprus. Here is a little fig fact for you, there is a fig tree growing in Famagusta, Cyprus which is believed to be more than 700 years old. It seems it’s not just the people of Cyprus that live a fruitful life!

Limassol Wine Festival

To accompany all these earthly pleasures you must try the wine of Cyprus. It is a well known fact, confirmed by many historical references, that Cyprus has been producing wine for more than 4,000 years. Worshippers and ancient folk chose the island to be epicentre for the adoration of Aphrodite the Goddess of fertility and love and Dionysus the God of wine.

These traditions are still evident in Limassol, the largest seaside town on the south coast. Limassol hosts an annual wine festival held during the first week of September. The festival takes place in the Municipal Gardens which are situated on the east side of the town.

On arrival you pay a minimal fee and then purchase a souvenir glass or bottle which will be your trusty vessel for the duration of the festival. You are able to taste as many wines from the different wineries for free! So fill your boots and join in with the frivolity and merry making that this now international festival can offer. You may even stumble across the most entertaining sight — the traditional pressing of the grapes.

If there is one wine in particular that you must sample it’s Cyprus’s famous sticky dessert wine commandaria. It represents an ancient wine style dating back to 800 BC and was traditionally drunk at festivals to celebrate the Goddess Aphrodite. If wine is your vice and you want to experience this unique and pleasurable festival then why not book yourself into one of the luxury hotels in Cyprus based in Limassol and enjoy your days by the sea drinking wine to then return to your 5 star-hotel to relax and unwind.

I hope that you now have a feel for the undeniably mouth watering island of Cyprus and the delicious food and wine it has to offer, it’s where tradition and luxury combine to make a memorable holiday.

If you are looking for an exclusive and luxurious place to stay in Cyprus then take a look at Amathus Hotels: www.amathus-hotels.com. Amathus restaurants and bars offer a variety of choices to cater for all tastes.

All travelers must eat. Pictured above, part of yesterday’s dinner at my cousins’ house, veggie potato gratin with sliced carrots, black olives and Persil.

For dessert, homemade apple pie with vanilla sauce.

Earlier today I wrote about three of my favorite chocolatiers at iwannagothere.com, a terrific site where independent travelers can share recommendations with each other, and I wanted to share them with you too.

1. Chocolat
Storgatan 54
582 Linköping
Sweden

If you ever find yourself in Linköping, Sweden’s fifth largest city, do visit Chocolat at least once. This chocolatier and café is located near the main square, across the street from a restaurant called Hamlet. Easy to find. Once inside, you can choose between various chocolate truffles, special delicacies, and different cakes and sweets. Don’t miss their hazelnuts in chocolate with coffee taste.

2. Peter Beier Chokolade
Brogatan 44
Halmstad
Sweden

Another place worth visiting is Peter Beier Chokolade in central Halmstad. This Danish chocolatier makes some of the best truffles in Europe. Sit down in a comfy seat and order a chocolate drink, and don’t forget to select a couple of truffles to bring home before you leave. They offer both milk chocolate and dairy free treats.

3. The Chocolate Society
32 Shepherd Market
London W1J 7
UK

When I moved to London in 2005 I discovered The Chocolate Society in Shepherd Market, Mayfair. A great location, especially during warmer months when you can sit outside. I particularly recommend purchasing one of their dark chocolate brownies — perfect in taste and consistency, one of the best I’ve ever tasted. You can see my full reviews and photos in the guide Chocolatiers. And, if you aren’t already a iwannagothere member, do sign up to share some of your favorite places and find good travel tips for your next trip.

Written by JAPANiCAN – Book Japan Hotels

Japan can be a land of great culinary adventures. Japanese cuisine is so distinctive and unique that you should absolutely experience an authentic Japanese dish while in country. Here are seven recommendations.

Sushi

If there’s any food in Japan that is unmistakably Japanese, it is sushi. This rice roll with different types of fillings can be considered Japan’s national dish because it represents Japan in the culinary world. Forget about California rolls, sushi in Japan is different and you will find sushi types that you haven’t seen before.

Japanese Curry

Curry is a dish that you can find in many places but Japanese curry has a taste that is quite unique. There is a smokiness and sweetness to Japanese curry that makes it stand out. Try out their curry rice and many curry variants.

Sake

While not really a food but a liquor, Sake is nevertheless crucial in experiencing Japan through your taste buds. Sake is a rice based wine that, depending on the season, is served chilled, in room temperature or heated. This alcoholic beverage is the traditional drink for ceremonies and other celebrations.

Manju

Traditional desserts in Japan can be great unique experience. One of the more popular desserts is manju, a sweet bun made from flour, rice flour and buckwheat and with a delicious filling of red bean paste. The red bean paste is made from azuki beans and sugar. Other fillings are also put in the manju like orange cream fruit fillings. Sometimes the manju itself is flavored.

Natto

This food is not for those with delicate stomachs. Natto is fermenting bean paste that has a rotten smell. This food is usually eaten during breakfast. It may smell bad but many people say that it actually tastes quite good. A good tip when eating natto is to just eat it quickly before the smell gets in the way.

Ramen

The Japanese love noodles. Some people may say that you should try eating yakisoba, which is fried noodles. Yakisoba is indeed very tasty but for a wonderful noodle experience nothing can beat eating ramen. Ramen is noodles in soup. There are many variations of this popular dish, starting with the soup itself. For example, you can get a soy based, miso based, or salt based. Then you get different toppings depending on where you eat it.

Each prefecture, or region, actually has its own variation of ramen, which makes traveling to these places all the more exciting because you get to eat a regional ramen specialty.

No matter where I am, I love starting the day with a healthy breakfast. This is one of my favorites: soy yogurt with oatmeal, sunflower seeds, lax seeds, nuts and berries.

Written by Matthew Kepnes

Thailand is known for its great food. Thai food is tasty, spicy, delicious, and cheap. No matter where you go in the country, you’ll find food everywhere. From restaurants to street vendors selling everything imaginable, you could walk into the jungle and still find someone selling food. Next time you find yourself in Thailand, here are some delicious dishes you can’t leave the country without trying:

Spring Rolls – Whether fried or fresh, spring rolls make for a great snack. Street stalls sell these all over and they make a great quick meal. Make sure to add some chili sauce for added flavor.

Pad Thai – Probably Thailand’s most famous dish, this noodle dish is made with eggs, tofu, and green onions. You can find it everywhere but the place to eat it is from the street stalls in the Thai neighborhoods. It will be the best Pad Thai you ever eat.

Som Tam – This spicy salad is native to northeast Thailand but is one of the most commonly eaten dishes in all of the country.  Every Thai loves it.  It’s made from shredded papaya, tomatoes, lemon juice, peanuts, and a lot of chilies. It’s one of the spiciest dishes in the country and if you aren’t careful, it will burn your mouth off.

Pad Seeu – This is a thick noodle dish made with bok choy.  The thick sticky noodles are quickly cooked with bok choy and oyster sauce. It’s really tasty and one of the most flavorful dishes in Thailand. Though the portions are usually small, the noodles are thick and heavy and you can get easily filled up by this dish.

Curry – You can get a wide variety of curries here in Thailand from red to green to clear to peanut based. No matter what you get it will always be good. My favorite is Masuman curry which is made from peanuts and potatoes and is a yellow curry.

Fried Rice – This simple dish is found everywhere and while not exotic or special, the street vendors here make some excellent rice. It’s quickly fried with a few Thai spices and is really tasty.

Fruit – Thailand has many delicious fruits. The tropical weather here makes it easy to grow great and succulent fruits. On every street corner, you’ll find someone selling the freshest fruit around — all for 30 cents.

Thailand is a great country with great food.  So the next time you are there, make sure you try these dishes and make sure you eat frequently at the street vendors. They are safe to eat and have some of the best food around.

Matthew Kepnes has been blogging his way around the world for more than three years. You can read more about his adventures at his blog, Nomadic Matt as well about his recent ebook making money with your travel blog so you can have your travels pay for themselves!

Written by Cheryl Marie Cordeiro Photos Kevin Cordeiro

Having grown up in Singapore where street hawkers who sold their food along the roadsides were cleaned off its streets around the 1960s with a government initiative to spruce up the island, visiting Penang, an island off the northwest coast of the Peninsula of Malaysia, is like visiting a scene from Singapore’s past.

Penang, like Singapore, was a former British colony, the island was given by the Sultan of Kedah to the British East India Company in 1786, in exchange for military protection against the Siamese and Burmese armies. Their history is evident in the architecture of the older buildings that mostly reflect in its design, a colonial style of living with large compound houses along Gurney Road, and what used to be the suburbs of the city center. But as with most Asian economies, the face of Penang is changing radically, with skyscrapers now surrounding these older buildings from the 1700s, making the landscape quite eclectic in reflecting both old and new.

Despite food courts (a collection of food stalls that sell specific dishes per stall) becoming incorporated into the newly built skyscrapers in Penang, what remains a delight are the easily accessible food hawker stalls still found along the roadsides of this island that produce authentic local on the spot for their customers. Customers often either stand to consume their meal or sit on the metal foldable tables and chairs provided by the stalls, along the roadside.

It was at one such coffeeshop corner and street that I came across this man in a brightly coloured shirt, hawking goreng pisang or deep fried bananas in a sumptuously prepared batter. The locals in Penang eat goreng pisang as a snack or dessert and its variants can be found across Southeast-Asia, from the Philippines to Thailand, Singapore and Indonesia. In Thailand for example, the fried bananas are often accompanied by drizzled caramelized sugar whilst in Malaysia and Singapore, goreng pisang is eaten on its own. In Sweden, one might find a variant of this dessert in Chinese restaurants, served with ice-cream, though in my opinion, the batter in which the bananas are dipped into prior to frying is slightly different in the Chinese restaurants found in Gothenburg, than the ones sold alongside the streets in Penang, Malaysia.

The man who sold these goreng pisangs had a simple hawker stall that was attached to his motorcycle. This gave him mobility and he could technically, place his hawker stall along any street corner he wished. In a basket attached to his motorcycle, he had other vegetable roots such as tapioca and sweet potato, which he would then dip into the same batter and fry. These are no less delicious to the tastebuds, though I personally prefer the deep fried bananas that melt in your mouth at first bite.

I couldn’t help but ask the man for his batter recipe, after my first bite into the goreng pisang. He gave a warm smile and said that there was no magic in the recipe; the batter is a combination of equal portions of flour and rice-flour, with a dash of cornstarch and some water. A pinch of salt and sugar are added and voila, the batter is done! Use some vegetable oil to fry the bananas in and you can serve this with anything from soft cheese to ice-cream. Well, I couldn’t wait to come back to Sweden to give this a try!

Generally, I found the people of Penang warm hearted and friendly, ready to share their local culture with visitors. When in Penang, the local food hawkers along the roadside will prove a worthy try and adventure since it is with these people, with recipes usually handed down from generations past, that one can get a true taste of the culinary delights of the place.

Street hawkers are a common sight on the island of Penang, Malaysia, where one can get authentic local food.

His hawker stall is simple, attached to his motorcycle, so that he is mobile and can literally park his stall anywhere along the street.

The frying process.

Apart from bananas, this man was also hawking deep fried sweet potatoes and tapioca, which he stores fresh in this basket attached to his motorcycle.

Cheryl Marie Cordeiro is a PhD student with Gothenburg University and writes about travel, food, fashion and lifestyle in her free time. More of her writings can be found at her website at www.cmariec.com/blog.

Written by Cate Dowman

Mapo-gu is home to one of Seoul’s oldest fine arts universities – Hongdae. Like most art university areas, Mapo gu attracts the edgier side of the city to it, through its fashion, music and eateries. It’s a place best described as boho, minus chic, plus character. An area experiencing a rejuvenation, Mapo-gu is fast becoming one of Seoul’s happening places to be.  Cafes are no exception to this change, all fighting to stake their claim; many survive, others die a quick death. No matter how often you come to Mapo, you will be surprised to see a new eatery or three open for business.

Eighteen months ago a special cafe design museum, Cafe aA, set up base in Mapo and has been going strong ever since. The museum is a popular piece for expat and design bloggers. Of course myself too, the better late than never blogger. The cafe museum is popular because it’s unique.

Cafe aA does the cafe scene on a large individualistic scale. It offers more than just coffee and tea. It’s a cafe, furniture store, museum package, housing an eclectic mix of designer furniture (let me drop in Tom Dixon, Marcel Breuer), lovingly appreciated by its owner, Korean businessman, Mr Kim. You will often see him around his cafe – he is the quiet man sometimes with a hat, always with dark rimmed glasses, who mingles with, rather than stands out from, his cafe crowd.

© Joe May

From my past visits, I would say that Mr Kim envisioned the cafe’s design long before he built the place. No detail has been been overlooked from flooring, lighting, seating, outdoor tiles, balustrades, even the rest rooms. The combination of eras, Italian turn of the century meets retro, clash gently enough to stimulate the mind and conversation.

But the beauty of the cafe lies not just with the design, it’s a cafe that doesn’t discriminate. People come here from all corners of Seoul for that double A cafe experience: amateur photographers vying for that shot, girlfriends gaggling over cake, dates cooing in the corners; mum and dads looking on intrigued.

My favourite time to visit is during the week, when it’s near empty, and bossa nova permeates the cafe; heaven.

© Joe May

From a caffeine perspective, the espresso based coffees, teas and non-caffeinated drinks are decent, but the food is a little lame. I recommend visiting this cafe for its atmosphere and design, not for its dining experience.

Cafe aA is easy to get to from Hongdae subway station line 2.

408 -11 Seokyo dong, Mapo gu, Seoul.

Written by Cate Dowman

Yes there’s a lot more to this country! As much as I love NZ, I have begun to tire of telling people there is more to New Zealand than pristine landscapes, mountains and Lord of the Rings. Oh and sheep.

When you visit NZ you will be pleasantly surprised at its cafe culture, which may only be less than 20 years old, but has become very much a part of the NZ lifestyle. And I mean cafes that make really good coffee, homestyle cooking and atmosphere. For a good number of New Zealanders (kiwis), life revolves around cafes be it work meetings, networking, weekend brunches, family outings, the list goes on.

It doesn’t matter where you go in the cities or towns, you will always come upon a cafe, locally owned and operated selling good coffee, tea and food. That’s just how it is in this country. You won’t often find a Starbucks or MacCafe (Amen!), except for inner city locations.

In July this year I was travelling through the western coast of the South Island with a friend. It was winter and winter in this part of the country means freezing cold and annoyingly windy. I found a small cafe in the town of Greymouth, where I had stayed overnight, and gravitated towards it unknowingly. It was zero degrees Celsius outside, and cosy degrees inside. Naturally the cafe was popular. I sank into an old sofa, no untrue let me rephrase, the sofa’s springs were so far gone, it had no choice but to let me sink into it. I was cast into the sofa but that was ok because there was jazz playing softly in the background and warming my hands was a cup of my favourite coffee: flat white.

© Cate Dowman

Most Kiwis and Aussies know what I’m talking about when I refer to a flat white. I have not been able to explain it properly to non Australasians but here goes. Take a doubleshot of espresso and add hot steamed milk, just a little, not too much or you will end up with a latte. It all goes in a cup smaller than a cappuccino size and bigger than a double shot espresso size.

This is a great drink for people who like their coffee strong without having to drink it black. If you end up with a drink thats milky and weak, you have either a lousy barista or the wrong drink.

To find out more about the history of cafes in Australasia you can read about it on this website I recently discovered, Cafe Culture Downunder.

It’s an informative website dedicated to coffee lovers and coffee professionals. A great read if you have some spare time.

So, to all you expat Kiwis and Ozzies who are, at this moment, pining for a good flat white, I dedicate this post to you.