With a touch of the modern and a touch of the Khmer kingdom, Chef Meng Luu and Malis Siem Reap are bringing Cambodian cuisine back to life.
Jeremiah Jenne samples the afternoon tea at the Peninsula Hong Kong for a taste of British style at Hong Kong’s poshest heritage hotel.
At Nihi Sumba, a luxury resort with an exclusive wave surfed by only 10 people a day, there is a magical chocolate factory at Chris & Charly’s.
Bangkok and Phuket have entries in the Michelin Guide and the next edition will include Chiang Mai; here are a few hotels that might sate fine dining travelers in the “Rose of the North” in the meantime.
Janet DeNeefe – author of Bali: The Food of My Island Home, founder of the Ubud Food Festival, and a 30-year resident of Bali – is Bali’s very own cooking guru, featuring a different class every day of the week, from vegan fare to night markets.
The Sarojin is an impressive resort, but eating under a waterfall, diving the Surin Islands, and other incredible experiences are what make this destination a must-go.
With all the luxury resorts in the Maldives, one might spend an entire holiday without sampling Maldivian cuisine, but that’s a mistake. Take a cooking class and get to the heart of these coconut-heavy dishes.
It’s a long-time favorite for luxury travelers: high tea in an ultra-luxe hotel. Guests can combine fine dining with snacks and most likely an incredible view. But, there are some hotels that offer something a little bit extra.
Travelogues journeys to Siem Reap to make simple num banh chok, a type of traditional Cambodian noodle, with the Park Hyatt Siem Reap’s executive chef just outside of Angkor Wat.