Starting week 3 of a long road trip at the W Bangkok. Nice QCC stay with the typical thump-thump vibe in every public space. For some reason the animal activist crazies target Marriott with their uninformed protests, but every property I go to is proudly serving cage-free eggs. Good on you Marriott, glad to see our work continues.
Chef Minh Tien owns Blue Butterfly restaurant in Hanoi and an amazing culinary school in the heart of Hanoi. A bit of an oasis with a garden, live fire grill, and incredibly appointed teaching kitchen. After shopping with the locals, we got deep in the technique of Pho and fresh noodles, Bun Cha, and Banh Mi. Chef Minh did an amazing job, and we all learned a few new things about these classic dishes.
Sometimes bring chefs to a “cooking school” is a bad idea…not today, this was great.
Singapore’s Newton Circus hawker stands have been a favorite of mine since my first visit here in 2003…and to catch up with my good friend Petr Raba is just a bonus to the latest stop to this pristine city. The Edition Singapore lives up to all of its accolades. Great property.
Tam Vi Hanoi last night, reputed to be the most inexpensive 1 Star Michelin in the world. Beautiful space, cultured authentic Northern Vietnamese cuisine.
As we bring this amazing group of chefs, hospitality leaders, and sustainability experts to the Southern Vietnam Mangrove Shrimp farms, any trip to the Mekong and Can Tho has to include a river market tour. I am thrilled we can share all that makes Vietnam such an amazing country! In the coming days ahead, shrimp farms, processors, and of course unforgettable food.
Vietnam is a country of vibrant color and personality, with incredible food for every palate. Day one of a tour through the shrimp@industry , highlighting sustainable practices in small family owned mangrove ponds in the south. Starting in Hanoi, ten headed to the Mekong Delta tomorrow with a group of incredible chefs. More to come!
Global Sustainability of our shared food systems have implications for all of us. It turns out that Blue Swimming Crab, the pride of Maryland and the DC area in which I live, has been an invasive problem in the Mediterranean since early 2014. I am in Tunisia this week, where they are taking the issue head on by developing a fishery to export this valuable product. FAO, United Nations Food and Agriculture, and Monterey Bay Aquarium Seafood Watch has brought thought leaders together to address the issue. Instead of just trying to eradicate it, they are producing and exporting this to the US and Europe, where lump crab is highly valued. Impressed with Seafood Watch in their support of this Mediterranean priority, and in producing amazing high quality crab. The US imports as much as we produce due to our demand, and Tunisia is an excellent, sustainable source.
Can’t say enough good things about Dan Jenkins and his team at Humpty Doo Barramundi, an hour outside of Darwin in Australia’s Northern Territories. Amazing g fish, farmed with sustainable precision, and surrounded by some of the most amazing and somewhat treacherous country…crocs here are no joke. Nice fish, great food, inspiring people.
Touring through the Northern Territory, hearing stories of the Aboriginal history (over 250 unique languages) with our guide Graham. A unique experience, and kangaroo on the grill. Thankful for food/travel/people.
