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An Introduction: Eat Well, Travel Often

A very traditional Newari-Nepal 'Bhoj' - what is eaten during festive and auspicious times. Fish, buffalo, chicken, vegetables and beans all feature in this feast.

A very traditional Newari-Nepali ‘Bhoj’ – what is eaten during festive and auspicious times. Fish, buffalo, chicken, mutton, vegetables and beans all feature in this feast. You’ll never leave hungry from a Nepalese household.

A deserted beach on Koh Naka - a small island off the coast of Phuket in the Gulf of Thailand - a place we'd like to return to often.

A deserted beach on Koh Naka – a small island off the coast of Phuket in the Gulf of Thailand – with its serene nature, laid back vibe and ridiculously gracious people it’s a place we’d like to return to often.

People who know either Joey or myself well would attest that this is the motto we essentially live by. When we venture beyond our hometowns, our comfort zones or seek new horizons through travel, food is often in mind and mirrors our tendencies on how we shape and plan a trip.

You see, we love to travel. And we love to discover new cultures. We hope this series serves as a good way to introduce a city’s culture and feel –  but also helps in giving an insight to some of the traditional must do’s, some hidden gems and perhaps some insider tips to maximizing your experience in a new place. Being a first time visitor to a city doesn’t mean that you need to fall for every tourist trap in the book. Be and enjoy being a tourist by all means – but don’t be one that falls for the gimmicks.
Experience the safe and ‘gotta do’ stuff – but also get out of your comfort zone and actually experience the culture and vibe of the city.
An early evening stroll through the Tuileries Gardens in Paris.

An early evening stroll through the Tuileries Gardens in Paris. Serenity in the middle of one of the most vibrant cities in the world.

And what is front and center in most cultures? Food. People converge around it. And when they do, they eat well. 
An immaculate Kinmedai (North Japanese Flastfish) at Sushi Sho Mara in Tokyo

An absolutely immaculate Kinmedai (North Japanese Flastfish) at Sushi Sho Mara in Tokyo, made by a chef who was offered two Michelin stars but refused them. Why? Because he just wanted to do him.

We will always encourage people to do the same and get out and eat well – and we don’t necessarily expensive – but well. Be it a $5 satay on the streets of Bangkok, an A5 Matsusaka beef BBQ in Osaka, an exquisite creme brulee at a 3 star Michelin star restaurant in Paris or that just perfect steak at Peter Lueger’s in Brooklyn – and let’s never forget about the Halal Guys chicken cart on 57th and 6th for that late night fix after imbibing in some craft cocktails at Rein’s Law Room just off Union Square (a similar sentence can be constructed for many cities around the world).
A blast of flavor - a sumptuous traditional Nasi Padang from Singapore

A blast of flavor – a sumptuous traditional Nasi Padang from Singapore that has some tender beef Rendang simmered overnight in coconut milk and curry spices, green beans cooked in a typical spicy seafood sambal, stewed eggplant in chili and the Chinese influence of sweet and sour fried chicken topped off with roasted sesame seeds and with a side smashed chili paste served on a banana leaf.

And this was where it all started - the original Padang (open field) where the aforementioned Nasi Padang was cooked and served up after a vibrant game of cricket and political conversations at parliament right next door over gin tonics. Same town, different world: Singapore.

And this was where it all started – the original Padang (open field) where the aforementioned Nasi Padang was cooked and served up after a vibrant game of cricket and political debates at parliament right next door – over gin tonics to ease the headache and the equatorial tropical heat. Many Padangs came up over the years, but this was the first – built by the British outside of the main government offices in the early 1900s. To the right is downtown Singapore which came up decades later and the iconic Marina Bay Sands in the background – it was erected in Singapore Bay and serves as a cultural icon for the city state. Same town, different world: Singapore.

We try to use travel to enrich our culinary palette – it’s a way for us to combine two of our most passionate of hobbies.
So it then makes sense that we introduce this new feature from Joey’s most recent Montreal trip. We hope this post showcases how you can harness the power, joy and thrill of travel and use it to fulfill another passion of yours – be it art, photography, aviation, meeting people or in our case, eating well. 
The world is ever changing – walls are going up, security concerns are growing and skepticism of the different is on the rise. But never let your childlike curiosity of finding something new, exploring the unknown escape you. Keep discovering and looking forward to tomorrow because you never know what awaits you.
The iconic view from Sugarloaf in Rio De Janeiro is probably a bucket list must

The iconic view from Sugarloaf in Rio De Janeiro is probably a bucket list must for many. It might be cliche but with a view like that we’d say visiting the statue of Christ the Redeemer will always be a go to for any visit to Rio. Well, that and lounging at Copa Cabana.

With that in mind let’s get started – join us on our journeys, help us find the best food out there in places where you’ve lived, gone to or where your from and we promise we’ll return the favor as well. There’s a time and space for both and in a time of tremendous need for joy and being in the company of loved ones, this is especially pertinent.
So let’s eat well. And in doing so never forget to travel often. Let’s make new bridges, forge old ones and always be open to experiencing new things we’ve never seen or heard of. And let’s do it in the spirit of embracing differences and even when we might not understand them, we respect them.
Lady Liberty - a view that never gets old.

New York. Lady Liberty. A view that never gets old.

– Joey and Arun
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