The house specialty, what they’re most famous for, is the be all and end all for me: seared wild mushrooms and foie gras with a raw egg yolk gently draped over the top to sizzle and commingle with the hot fungi.“įor lovers of Mexican cuisine, head to Oaxaca, where “ ancient indigenous traditions and ingredients define not only the mescal, but also the food.
“ I come here every time, like a heat-seeking missile. Spain: “ outside of Asia, this is it: the best and most exciting place to eat in the world.” His favorite place to visit in Spain was the city of San Sebastian, his favorite restaurant was Ganbara. At the bottom, rice noodles, garnished-nay, heaped-with tender slow-cooked beef shank, crabmeat dumplings, pigs’ foot, and huyết-blood cake.“ “ Here, Kim Chau creates an elaborate broth of mixed bones scented with lemongrass, spice, and fermented shrimp paste. In the central Vietnamese city of Hue, the book talks about what Bourdain says is “ the greatest soup in the world“: Bún bò Huế, purchased at Kim Chau’s restaurant in Dong Ba Market.
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