What do four cooking teachers do on a two and a half week tour of Asia?
Eat. of course! We travelled, we ate, we travelled, we ate—It was a fanastic trip! There were four of us, two from Tante Marie’s in San Francisco, Me and Farina, and Bonnie Stern from Bonnie Stern’s Cooking School in Toronto, Canada; and Darina Allen from Ballymaloe Cookery School in Cork, Ireland. We met in Tokyo–then flew to Hong Kong; Singapore; Bangkok; Hanoi, and Ho Chi Minh City (formerly Saigon). In each city, we were hosted in first class hotels because we all write about food; namely, the Four Seasons in Toyko; and the Mandarin Oriental in Hong Kong, Singapore and Bangkok. In each city, we met up with experts who could show us the markets and the most interesting food experiences. From the food in the Indian district of Singapore to the Chinese Wet Market in Saigon, to the Irish Pub in Hong Kong; we were amazed by the mixture and variety of foods throughout Asia. (A “Wet” market is where you can buy fresh food–vegetables and fruits; meats and poultry.) The noodles sold in
