Food can be an unusual thing when it comes to travel. When we are busy weighing up our options, pondering and deliberating over where in the world to journey to, cuisine can often become an afterthought and perhaps this is a reasonable assumption when we consider how many other elements can go into planning a luxury vacation.
As soon as we arrive at our destination though, the thought of food returns to the fore and quickly becomes an overriding preoccupation. Booking a holiday with gastronomy in mind may not be an essential or realistic proposition for some, but for anyone who harbours a love for food (I include myself in that group), here is an abbreviated list of some of finest gastronomic regions in the world and the properties that typify their excellence.
Chiang Mai, Thailand; The Chedi – Nestled in the beautiful northern region of Chiang Mai, the Chedi’s in house restaurant, aptly named ‘The Restaurant’ is consistently voted as one of the nation’s leading eateries. The global reputation of Thai food is slowly growing in stature compared to more commonplace Asian styles such as Chinese or Japanese. Appearing on the recommended for food list of the Condé Nast Traveller guests can expect a fusion of traditional northern Thai flavours with inflections of Pacific Rim cuisine. The split level colonial style dining room adds another element to the dining experience and guests who desire added privacy or are celebrating a special occasion can choose from a range of private dining booths. The 84 beautifully appointed rooms create an atmosphere of forgotten elegance and old world charm.
Franschhoek, South Africa; Le Quartier Francais – A leading light in the South African tourism industry, Le Quartier Francais from the exterior appears a rather modest property nestled in amongst the Franschhoek countryside; but it is when you get inside that the hotel truly comes alive. Owned and operated by famous chef Margot Jansen her exacting standards are maintained throughout the property and into its sister restaurant, ‘The Tasting Room’. Taking full advantage of the fantastic local produce indicative of South Africa’s wine lands region the ever evolving menu features seasonal ingredients and regional specialities such as Wildebeest, Franschhoek Trout or Ganzvlei Vastrap Cheddar. The Western Cape is renowned globally for its many wineries and organic produce, making a break here a must for foodie enthusiasts.
Taupo, New Zealand; Huka Lodge – Widely regarded as one of the best remote resorts in Australasia, Huka Lodge has been firmly placed on the gastronomic map thanks to the efforts of Dutch Executive Chef Michel Louws. Joining the Huka Lodge staff in 2009 with a burning ambition and a desire to face new challenges having achieved acclaim in his homeland, today people travel from far wide to dine at Huka. Using locally sourced ingredients including delicious New Zealand lamb as well as herbs, fruits and vegetables the menu is a celebration of the country’s eclectic cuisine. Variety is the watchword here and this ethos is carried into every facet of the properties operation, from the food to the dining experience itself; guests can choose from over twenty different places to eat from the owner’s own cottage to the intimate wine cellar or the grand trophy room.
Hong Kong, Landmark Mandarin Hotel – The hotel’s title is no misnomer, the Mandarin Hotel is very much a ‘landmark’ of the Hong Kong harbour district. Marrying contemporary design and homely warmth thanks to the efforts of designer Adam Tihany the property offers a range of accommodation to suit all tastes and requirements. Overseen by renowned head chef Richard Ekkebus, the hotel’s two restaurants, Amber and MO are regarded amongst the finest in Asia and the flagship Amber restaurant also features in S.Pellegrino’s Top 100 restaurants in the world. Specialties of the two Michelin star Amber include Duck Foie Gras, Line Caught Amadai and Mieral Bresse Pigeon, dishes typical of the kitchens contemporary take on Asian infused French cuisine. As a bustling port district Hong Kong has a long history associated with food through trade and some of the most classic Asian dishes now commonplace across the world can be traced to this diverse and bustling community.
About the Author: James Bell is a director at Turquoise Holidays
Images by slagerman photo
