During the past years I’ve been to many different places. As work trips usually mean work during the days in areas that are good for industry but not for tourists, I usually barely have the opportunity to do extensive sightseeing. Also, after a while I got tired historic church – birth place of <insert famous person> – unique architecture – outstanding park tourist program. Most galleries and museums are closed in after work hours. So there is not much excitement left. I find it far more interesting meeting different cultures and their kitchens. Local specialties at good restaurants I cannot resist. I discovered some quite unique foods, here is the list of my favorites:
- Tromsø, Norway Lutefisk it is an aged, jelly like dried fish that got soaked in a liquid for a long while. I was told it was especially served in winter just before christmas. I had it with sweet brown cheese, mustard, fried bacon, potatoes and a local ale (Mack beers).
- Lisboa, Portugal Bacalhau salted, preserved cod served in a vegetable soup.
- Milano, Italy Mozarella Bufalata very creamy, mild bufalo mozarella.
- Selengor, Malaysia Durian a very smelly, creamy, sweet, tasty and unique fruit. It’s
a pity that it is not growing in Europe and usually out of season when
we are in Hong Kong. Very tasty.
- Singapore Hainanese Chicken a rice dish where the rice is soaked in a rich chicken broth with cooked and marinated chicken – a dish full of flavors
- Yuen Long, Hong Kong Water Checstnut Cake cooked by the grandmother-in-law.
- Sonoma, CA, USA Carneros Cuvée perfect sparkeling wine.
- Dresden, Germany Chocolate Balls these were a surprise dish in our wedding, a rarely known recipe by Frank Ollhof (Petit Frank)
There are also a couple of restaurants experiences that were outstanding: Like a small restaurant in a small town owned by a soon to be retired Michelin star cook, or a surprisingly good delicatessen store in Nottingham that served outstanding breakfast, an Asian restaurant in Milano successfully creating an Asian-Italian fusion kitchen with e.g. Tartufo Dim Sum.
The flip site of work travel is that most of the time I eat 3 times a day in some sort of restaurant and I barely know what they put in the food, how it is prepared or how fresh it is. What I enjoy most after all is self prepared and home-cooked food with husband.
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