Author and marketing and creative consultant Linda Locke recounts her time travelling through Iran, watching an eclipse with Neil Armstrong and the exotic and delicious food memories that are best left to memory.
Andrew Gaul lands in Zanzibar and is introduced to a seafood feast that takes up an entire city block. His meal is curated by a "buyer" who appears with delicious delights from red snapper to skewers of octopus and calamari.
The Chinese cooking wok is an artistic instrument. You heat it up, put ingredients, bit by bit, swirl it around, toss the contents and the result is a dish with a distinct flavour referred to as wok hei (or "breath of the wok").
Sebastian Sim is an award-winning writer. His book "Let's Give It Up for Gimme Lao!" will be featured in our upcoming #eatmywords pop-up experience on April 20, 2018. We meet up with him at the Epigram Books HQ to talk food and what it means to be a writer in the Little Red Dot.
With the partnership, Pacific World and NOSHtrekker will offer exclusively designed itineraries for incentives and events that will feature the most unique destination experiences to fully engage and captivate guests.