What's Cooking in...

by Sandra Scott

Sarawak is one of two Malaysian states on the island of Borneo. For me, the image of Borneo was one of wild jungles with unique wildlife and people still living in a very primitive manner.

When my husband, John, and I visited in January 2011, I found Kuching, the capital of Sarawak, to be a lovely, modern city. Outside the city it is possible to observe orangutans in the wild, but most of them are rescued ones that stay close to the reserve even though they...

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by Sandra Scott

In Thailand, at the mere mention of the name Chef Yingsak, people break into a smile. The flamboyant chef, owner of the Thai & International Food Academy (1004 Rama III Road, Bangpongpang, Yannawa, Bangkok, 10120, Thailand; phone +66 [0] 2682-7644, e-mail center@yingsakfood.com), is the best-known chef in Thailand and hosts his own TV cooking show.

Friends in Thailand had recommended Chef Yingsak’s school, so when my husband, John, and I were in Thailand in...

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by Sandra Scott

When my husband, John, and I were in San Pedro Sula, Honduras, in 2008, we stayed at the Crowne Plaza (Blvd. Morazan 11 Ave. 1 Calle, San Pedro Sula; toll-free 877/227-6963).

At breakfast, the chef was checking the selections in the buffet. He asked me if everything was okay and I told him, “I enjoyed the Honduran items.”

“Did you try the pupusas?” he asked.

I responded, “They were delicious. I never had them before.”

The stars must have...

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by Sandra Scott

My husband, John, and I spent March 2010 traveling along the coast of Turkey enjoying the local cuisine, which included plenty of fresh fish and vegetables. We inquired about cooking classes at our hotels. The answer was always the same: “No, but we are thinking about it.”

In Bodrum we posed the same question at the tourist office. They suggested we check with the restaurant Komodor Meze Evi (Umurça mah, Dervis¸ Görgün Cad. No. 23/C, Bodrum, Turkey; phone [0252...

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 John Scott checking on the Caramel Pork in Clay Pot.
I love Vietnamese food, so when John and I were in Ho Chi Minh City (Saigon) in February ’09, I searched the Internet for cooking schools and located the Vietnam Cookery Center. It turned out to be a good choice and an excellent value. John and I participated in one of their morning group classes; there were only two other participants. The afternoon class includes dinner.

by Sandra Scott

Dim sum is uniquely Chinese. Consisting of a variety of dumplings and other items usually served in individual bamboo steamers, it could be equated to hors d’oeuvres, and when several are ordered they make a wonderful meal.

Dim sum translates to “touch your heart.” My husband, John, and I were introduced to dim sum in Hong Kong several years ago. A friend took us to a dim sum restaurant where a wheeled cart with a variety of dim sum choices went from table to...

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by Sandra Scott

Our cooking class in Prague in October ’09 had some interesting connections.

While staying at the Radisson Blu in Dubrovnik, Croatia, my husband, John, and I inquired about their cooking classes. The hotel in Dubrovnik was not offering classes during the time of our visit, but they said their hotel in Prague, Czech Republic, the Radisson Blu Alcron Hotel, offered cooking classes year-round. They arranged an informal cooking class for us.

Even though we...

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My husband, John, and I have been to Singapore several times. Our son Jim was an exchange student for one semester at the National University of Singapore and often ate at hawker stalls, informal streetside eateries.

Jim said, “A hawker stall was a great place for a filling meal on a limited budget.”

Over the years, the hawker stalls have transformed, just like Singapore. The eateries are now hygienic places with food prepared by licensed staff, but they are still considered...

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