Divya Anand's Blog

You already know that every market in Bangkok is going to yield something new and interesting to eat, so why bother making a list? Well, just in case you’re pressed for time this will help you prioritize so you don’t miss out on the best food

5. Chatuchak Market

While Chatuchak Market is a shoppers’ paradise, it also boasts of some amazing food stalls. After all, if you have over a km and 15000+ stalls to go through, you may as well fortify yourself with some food and drink! Vivek highly recommends the squid eggs at the food section.

4. Taling Chan Floating Market

What could be better than eating freshly caught seafood off the deck of a boat? This one’s both a meal, and an experience that’s once in a lifetime. Here’s why we recommend Taling Chan floating market as the stop for all foodies.

3. Khao San Road Night Market

Khao San is the party hub of Bangkok and where all the action is at dusk. Go for the restaurants, cafes and pubs, stay for the insect carts. If you’re truly daring you’ll find an endless variety here!

2. Soi Rambuttri

Soi Rambuttri is not as famous as Khao San Road, but should be. It’s a little alley off Khao San Road which boasts of the best street food in all of Bangkok. If you can spot this particular cart, you’ve located the best plate of Pad Thai you’re likely to find.

1. Khlong Tooei Wet Market

This is the market that supplies almost all of Bangkok with its fresh food. Go early in the morning and you can see the fresh seafood, meats and veggies being unloaded. It’s REALLY fresh – all of the fish, crabs, and even the chickens are still alive when they’re brought into the market. The fruits and veggies are also really fresh and flavorful – you’ll know where to find this section by the strong smell of durian that emanates from within!

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My first brush with the Mad Hatter in London was when I ran into a group of theatre artists setting up the tea party scene right outside the Camden station. I didn’t expect to stumble upon them so easily – in fact, I’d already booked high tea at the Sandersons’ Hotel which does an ‘Alice in Wonderland’ theme. Nevertheless, the Camden troupe was a happy bonus, and I got one photo with the entire tea party crew including Alice, the Mad Hatter, the Mouse and the rest.

My reasoning for heading to the Sandersons’ tea was two-fold. One, I’d get to try out the fancy British tea with delicacies like scones that Enid Blyton had described so compellingly in her books. And two, I love Alice in Wonderland so the theme was just an added bonus. Sandersons has done a great job with the decor and the ambience – everything in the tea room was Alice themed, including brilliantly named teas that came in a pot titled ‘Drink Me’. There was also quite a spread to eat – the savories came in tiny tasting portions, and you could get repeats. The cakes, scones, macarons and all the sweet goodies were displayed on a giant cake stand at your table. We spent a few hours eating our way through it all and were quite stuffed at the end of it. This ones a highly recommended experience for any Lewis Carrol fans!

 

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In our quest to find some of the world’s most bizarre foods, we’ve also managed to have some very unique food experiences. We’ve eaten on land, sea, and even underwater. This is a list of some of the most interesting foodie experiences we’ve had.

5. Archipelago, London:

When you enter Archipelago, you’ll feel as though you’ve entered a Zen Buddhist garden. There are Buddha busts all around and lots of foliage. It’s therefore no surprise that I assumed I’d entered a vegan restaurant before I looked at the menu and realized it’s one of the top spots for a daring foodie! You get everything from python to crocodile to even chocolate covered locusts on the menu. It’s an interesting experience – with an ambience that serves to calm you down, as you eat the most daring of foods that are likely to send the adrenaline spiking!

4. Ham Nimh Fishing Village, Phu Quoc:

The Ham Nimh fishing village is a tiny village on the island of Phu Quoc in Vietnam. The village pier has a bunch of tiny shacks lined up along the side that serve the freshest of catch. We literally saw the oysters being unloaded off the boat, onto the deck and taken into the kitchen to cook! Eating at the pier also allows you to look out onto the ocean while you eat, a beachside eating experience par none.

3. Ichiran Ramen, Tokyo:

At Ichiran, eating is a deeply personal experience. To ensure that you focus on the tastes and textures, each diner is seated in an individual booth. You’re also asked to switch off all electronic devices, so it’s just you, and your bowl of ramen that you savor bite by bite. You’re given a multiple-choice list to select all the individual components of your ramen, and once you’re served, you’re left to enjoy your bowl of ramen all by yourself. The ramen itself is the best I’ve had, but the fact that they push you to focus on your meal just makes it that much more pleasurable.

2. Cricket Farm near Cu Chi, Ho Chi Minh City:

Most adventurous would have tried crickets in various forms, including the most common, cricket flour. The more daring ones would have enjoyed fried crickets at the night markets across South East Asia. However, the key to truly enjoying a delicacy is to eat it as close to the source as possible. And that’s how we ended up at a cricket farm, where Vivek made a summer roll with crickets sourced from the farm we were at!

1. Ithaa Underwater Restaurant, Conrad Maldives Rangali Island:

Ithaa is the world’s first underwater restaurant, and an unmissable experience. The restaurant is under the ocean, and has glass walls so as you eat you can look at the water life all around you. Our experience was even more entertaining because a father and son snorkeling duo missed the ropes cordoning off the area and ended up swimming right up to the restaurant. The child was mightily amused by the hordes of tourists eating within and gawking back at him. Now we know how the fish felt when they saw us!

 

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Almost anything goes in Cambodia, when it comes to food, so a trip here will result in many delicious (and daring) food discoveries. Here’s our list of the most bizarre foods you’ll find in the Kingdom of Wonder.

Small clams:

In the floating village of Kampong Khleang, we stumbled upon these tiny clams. They’re a popular snack food, that you could find in pushcarts across the village. You could get yourself an entire bag full, and snack on it the way you’d snack on groundnuts by the beachside back in India!

Clams on Cart, Floating Village, Siem Reap, Cambodia
Snake on a Stick:

A popular snack at the night markets of Siem Reap, snakes can be found on almost all the insect carts. Unlike their Thai counterparts, the ones here are very well presented, in a nice s-shape with a skewer running through the middle. Taste wise as well, these were more flavorful than the ones we found at Khao San Road in Bangkok.

Fried Snake, Pub Street, Siem Reap, Cambodia
Snake Wine:

This is a popular panacea in South East Asia. You’ll spot bottles of wine with snakes inside them along all the markets and shops. The idea is that the snake adds a shot of its essence into the wine, thus making the drinker more ‘manly’. The ethanol in the alcohol neutralizes the venom of the snake, so it’s safe to drink.

Snake and Scorpion Wine, Night Market, Siem Reap, Cambodia
Roasted Frogs:

The tradition of eating frogs and insects began in Cambodia during Pol Pot’s regime where the locals took to eating anything they could find to survive. Today, these have all been incorporated into Khmer cuisine and are popular amongst tourists as well. Unlike Europe where frogs legs are common, it’s not uncommon to see whole roasted frogs in Cambodia, which are a local delicacy.

Roasted Frogs, Siem Reap, Cambodia
Fried Tarantula:

Like the children’s rhyme goes, ‘There was once an old man who swallowed a spider’. The night markets of Cambodia are filled with insect carts selling this local delicacy. Would you dare to eat a fried tarantula? To know which Indian snack it tastes like, read: ‘Dare Eat That’, a guide to bizarre foods from around the world.

Bonus: If you’re worried about eating insects from street side carts, we recommend visiting ‘Bug’s Cafe’ in Siem Reap to try their extensive menu of bug-themed dishes. Our personal favourite was the Bee Larvae soup.

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Singapore is a melting pot of Chinese and Malaysian cultures. The abundance of food centres makes it easy to find and experience a variety of food. Whether it’s Michelin starred chicken rice (at Tian Tian chicken) or local char kway teo and lor mee, you can find everything in a food centre. The city-state is also a great place to find some bizarre foods. Here are our top picks.

Durian:

The stinkiest fruit in South East Asia – so stinky, it’s banned on public transport. Even Andrew Zimmern who’s eaten some truly bizarre foods met his match in the durian. And yet, in my opinion, fresh durian tasted like an inferior jackfruit. So maybe it’s just the smell putting people off, and not really the taste.

Salted Egg Yolk Ice cream:

Singapore has a salted egg fetish, and for some reason they thought it was a good idea to make it an ice cream. Available at Tom’s Palette, which has an extensive range of ice creams, this tasted like frozen egg yolk. It’s a savory-sweet, creamy mix that some people thought was perfectly balanced, but somehow didn’t work for me. I will stick to Kaya toast for that taste instead.

Pig Organ Soup:

For the adventurous foodies who have graduated from eating bizarre species to all parts of the animal, this organ soup gives you a little taste of everything. The broth is boiled with a mix of pig offal including liver, heart, intestines, blood cubes, stomach and tongue along with pork meat slices, salted veggies, chopped onions leaves and pepper. This one is for the foodies with a strong stomach – look out for it at a food center.

Century Egg:

A thousand-year egg, preserved and waiting for you to try it. Even though the Thais and Laotians refer to it as ‘horse urine eggs’ in their native tongues, that’s not true. It tastes like a regular egg, with the bite of the yolk dialled up. It’s a popular topping to most dishes, and for the strong-willed, you can get it as a side to taste the undiluted flavour.

Goose Web:

A Chinese delicacy, this is a braised version of the webbing on a goose’s feet. While it would seem that the meat would be tough, the braising makes it soft, and almost melt-in-the-mouth. As per the Chinese, this dish will make you a better swimmer. The best place to experience this delicacy would be at the Imperial Herbal restaurant.

Singapore is the Food Center of the Earth and we had our fill of Bizarre Foods there. From Durian Ice Cream to Crocodile Tails and Moreton Bay Bugs to Tongue Soup, we had it all. Check out the rest of it in this Singapore Gallery of Food Travel.

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Singapore is a melting pot of Chinese and Malaysian cultures. The abundance of food centres makes it easy to find and experience a variety of food. Whether it’s Michelin starred chicken rice (at Tian Tian chicken) or local char kway teo and lor mee, you can find everything in a food centre. The city-state is also a great place to find some bizarre foods. Here are our top picks.

Durian:

The stinkiest fruit in South East Asia – so stinky, it’s banned on public transport. Even Andrew Zimmern who’s eaten some truly bizarre foods met his match in the durian. And yet, in my opinion, fresh durian tasted like an inferior jackfruit. So maybe it’s just the smell putting people off, and not really the taste.

Salted Egg Yolk Ice cream:

Singapore has a salted egg fetish, and for some reason they thought it was a good idea to make it an ice cream. Available at Tom’s Palette, which has an extensive range of ice creams, this tasted like frozen egg yolk. It’s a savory-sweet, creamy mix that some people thought was perfectly balanced, but somehow didn’t work for me. I will stick to Kaya toast for that taste instead.

Pig Organ Soup:

For the adventurous foodies who have graduated from eating bizarre species to all parts of the animal, this organ soup gives you a little taste of everything. The broth is boiled with a mix of pig offal including liver, heart, intestines, blood cubes, stomach and tongue along with pork meat slices, salted veggies, chopped onions leaves and pepper. This one is for the foodies with a strong stomach – look out for it at a food center.

Century Egg:

A thousand-year egg, preserved and waiting for you to try it. Even though the Thais and Laotians refer to it as ‘horse urine eggs’ in their native tongues, that’s not true. It tastes like a regular egg, with the bite of the yolk dialled up. It’s a popular topping to most dishes, and for the strong-willed, you can get it as a side to taste the undiluted flavour.

Goose Web:

A Chinese delicacy, this is a braised version of the webbing on a goose’s feet. While it would seem that the meat would be tough, the braising makes it soft, and almost melt-in-the-mouth. As per the Chinese, this dish will make you a better swimmer. The best place to experience this delicacy would be at the Imperial Herbal restaurant.

Singapore is the Food Center of the Earth and we had our fill of Bizarre Foods there. From Durian Ice Cream to Crocodile Tails and Moreton Bay Bugs to Tongue Soup, we had it all. Check out the rest of it in this Singapore Gallery of Food Travel.

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Singapore is known for its hawker centers – market areas filled with stalls serving inexpensive food. These centers were set up to provide sanitary food at affordable prices near the business district and public housing areas. The hawker centers are a great place to find a variety of cuisines, and even of the cheapest Michellin starred dishes in the world (Tian Tian chicken rice anyone?). These are our top picks for the best hawker centers in Singapore.

Tekka Center

If you’ve spent a few days travelling and are craving some good, homestyle Indian food, Tekka Center is the place to go. Whether it’s biryani, mutton keema, prawn vadai, or just some masala dosai that you’re craving, you’ll find it all here. Try out Allauddin’s for Biryani or prawn noodles at Whampoa Noodles (recommended by Anthony Bourdain himself!). Be sure to visit the wet market nearby – it’s the largest in Singapore.

Newton Food Center

The best chilli crab in Singapore is probably at Newton Food Center. Alliance seafood was in the Michellin guide for their chilli crab and are a huge draw. However, you’ll see that there are many others serving exotic seafood including stingray and oyster omelettes. Most stalls here also show you the crab before they cook it, allowing you to pick exactly what you want.

Pepper Crab, Newton Centre, Singapore

Maxwell Food Center

Maxwell Food Center, home to Tian Tian chicken rice is in the heart of the business district. Try the popiah at ‘Rojak, Popiah and Cockle’, or Hainanese Curry Rice (Stall 68) if you’d like to get something other than the chicken rice.

Tian Tian Chicken Rice, Maxwell Food Centre, Singapore

Old Airport Road Food Center

I fell in love with Kaya Toast while I was in Singapore, and you cannot miss the toast at ‘Toast Hut’. I went back for seconds. The other big draw at this center is Xin Mei Xiang Lor Mee which is best identified by the serpentine queues near it. The quality of the ingredients here is par none. If you’re a daring eater, you can even find organ soup here.

1.East Coast Lagoon Food Center

The best way to sample everything at a food center is to work up an appetite before you get there. Do the bike ride through East Coast Park before you stop at the food center so you can try it all! Also recommend sitting by the beach for an amazing view while you read. Try all the local favourite – char kway teo from Choon Hiang, popiah, carrot cake from Lagoon and satay from Haron satay. Explore, and see if you’re in luck and can find the Moreton Bay Bug here. And when you’re done eating, wash it down with an ice-cold glass of sugarcane juice. You’re welcome!

Moreton Bay Bug, East Coast Lagoon Food Centre, Singapore

 

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Floating markets are an integral part of life in Thailand. These charming markets are on the country’s biggest attractions – after all, what could be better than eating freshly caught seafood right off the boat? Damnoen Saudak is the most popular of the lot, however, we chose to visit Taling Chan floating market because it’s one that the tourist buses skip. While Taling Chan can be reached by public transport, it’s fairly complicated and so we chose to take a cab instead. Be warned that there is something called Wat Taling Chan before the market, which also has a few food stalls on a pier. Walk ahead to the actual market.

The entry to the market is lined with stalls selling flowers, fruit and knickknacks, almost like a farmers’ market. The restaurant area is on a large boat with stalls on either side.

The vendors on the boat take orders and get the freshly prepared food from vendors in smaller boats off the side of the big boat. Remember – Taling Chan is a small, local market and vendors here only take cash. Also, your translate apps will come in handy here as will sign language as not too many of the vendors speak English. The market is only open on weekends from 8AM – 5PM – go early so you can work your way through all the delicacies on offer.

Our Fish and Clam meat at Taling Chan Floating Market, Thailand

If you’re visiting in the summer, remember to keep some space for the amazing mango sticky rice dessert as well!

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When you travel with someone who is on a quest to eat the most bizarre foods in the world, you come across a lot of truly bizarre foods. Whether it’s a new type of sea creature, a type of egg, or various animal parts – I’ve seen them all. Do you think you have a strong stomach? If so, I urge you to try some of these on your next trips!

Ant Eggs

Don’t imagine eggs that originated from those tiny red ants or even the bigger black ones you see in the city. Ant eggs, a delicacy in Thailand, come from weaver ants that live in the jungle. When the eggs are heaped together, they look like a mound of puffed rice. These eggs are tangy, because mango leaves are the staple diet of the ants. Find them at Khlong Tooei wet market in Bangkok.

Birds Nest Soup

One of the world’s most expensive foods – in Hong Kong, a bowl of this soup could cost you $100. This clear soup with a sweetish taste looks fairly innocuous until you realize that the nest in question gets its flavor from the saliva that the Swiftlet uses to make the nest. If the thought of eating birds’ saliva doesn’t gross you out, head to Hua Seng Hong in Bangkok’s Chinatown for an authentic bowl of the soup!

Century Egg

If someone handed you a rotten egg, what would you say? If you were a Vivek-like person in ancient China, you probably decided to eat it and then lived a long, happy life. Century eggs are eggs preserved with clay, ash and salt until the yolk is dark green and smells of sulphur. For modern day food adventurers who would like to extend their lifespan, you can find the century egg across food markets in China and Singapore.

Fried Tarantulas

You know you’ve reached the top tier of a list of bizarre foods when you spot fried tarantula. Not for the faint-hearted, this delicacy can be found at the ever-present insect carts in the streets of Cambodia. If you’re trying to summon up the courage to eat it, remember that it’s a little bit like eating bhujia, just of the insect variety.

Shirako

If you consider yourself an adventurous eater, ask yourself if you would be able to eat shirako, the milt (or sperm sacs) of a male codfish. It’s served raw and cooked in restaurants all over Japan. While many people are alright eating caviar, the eggs of a female fish, they often balk at the thought of shirako. For those seeking an adventurous eat, remember that shirako is found during the winter and not the popular cherry blossom season.

Balut

I call this the test of true love. In the first month of my marriage, I had to shoot a video of Vivek eating balut – a Filipino delicacy that is half duck, half egg. It’s not a sight for the faint hearted, and definitely not something you’d imagine your spouse to cook at home. Balut is a popular street food that can be found on the streets of Phnom Penh, as well as in Philippines, Laos and Vietnam. This Valentine’s Day, test your love with the balut method!

Fugu

Some people get their adrenaline rush from jumping off buildings and bridges, others get theirs by eating food that could kill them. Fugu, or puffer fish is one of the most dangerous foods in the world. The fish contain a deadly poison that is many times more poisonous than cyanide. And there’s no known antidote. Dare Eat That?

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As I looked out of the window, I saw an endless expanse of glistening blue-green waters with tiny white specks floating amongst them.

We flew closer and I felt my ears pop as I saw the bright, white sand coming closer. The seaplane dipped, and landed right into the water before taxing onto the makeshift runway on the island. We got out of the seaplane, onto a wooden platform that led to the resort.

Being able to see deep into the ocean is a commonplace thing in the Maldives. The water is almost transparent and one can spot numerous fish while walking along the beach. The 1200 islands of the Maldives are grouped into 26 coral atolls, situated in the Indian Ocean. ‘Atolls’ are giant, ring-like coral formations that are hundreds of kilometers wide and have fragmented into islands. The coral formations make Maldives a great destination for snorkeling and diving, in addition to being a great destination for seafood lovers. On our very first evening we decided to taste the catch of the day. Instead of sitting back and allowing someone else to bring it to us, my husband Vivek decided to book us on a sunset fishing trip so we could catch it ourselves. I did not share Vivek’s enthusiasm for catching fish, and so, I decided to pretend to fish and just watch the sunset instead. I even considered taking a book along so I would have something to read if the trip proved to be really boring.

Even before the boat left the shore, all the amateur fisherpeople on deck were given a complete demonstration. I had imagined that we would be given fishing rods, with lines and hooks at the end and the pulley-type mechanism with what you’d reel the fish in – somewhat along the lines of what I’d seen in various books that depicted characters fishing. We were instead given fishing lines. There was a hook at the end of the line, that was submerged a few meters under the water where there was a possibility to catch fish that swim at that depth. This demonstration alone was enough to freak me out because one of the requirements was to hook fish food onto the fishing line, which was then thrown into the water. I couldn’t bring myself to even touch what I thought was a worm, let alone put it on a hook. Vivek added to my misery by telling me that we weren’t using worms, but chopped up pieces of fish to catch fish.

“Oh my God! We’re making cannibals out of the fish! This is so wrong,” I said.

“It’s not really cannibalism, these are smaller fish that will lure the bigger fish,” said Vivek. “They would anyway be eaten by the bigger fish, so their lives haven’t been lost in vain!”

I wasn’t quite convinced with this logic, because I didn’t want to touch fish parts or any other bait. So, I enlisted the help of one of the crew to be my own personal bait loader. I prepared myself to ensure I wouldn’t catch any fish. The guide said that we were to wait until we felt a tug on the line, and then follow a very specific wrist moment to ensure that the hook lodged onto the fish. I decided to ignore any tugs, which meant that the fish would eat the food and go on their way. Meanwhile, I could stare into the horizon and enjoy the sunset. I reasoned that even if I were complicit in Vivek’s catching fish, this act of feeding the others would take care of the karmic balance in the universe. We began fishing, and I was proven wrong in ten minutes. I felt a tug on my line and I jumped up with a loud yell. Somehow, this movement accidentally mimicked the wrist flick I hadn’t paid attention to, and before I could finish jumping around in shock, the guide helped me reel in a bananafish. I was shocked and didn’t want to go anywhere near it. The bananafish was beautiful – bright yellow, with green and blue stripes. It didn’t help that I thought it looked a little like Flounder from the Little Mermaid. I also had a bad feeling that I had met this very fish earlier that day during my snorkeling trip. The guide urged me to take a picture with my catch, and all I could do was hold it as far away from me as possible and scrunch my eyes shut so I didn’t have to see the evidence.

Vivek was in splits that I had become the first person on the entire boat to catch a fish, given my excessive planning to avoid catching one. His amusement did not stop him from making plans on what to do with the fish, though.

“That bananafish will make a good soup,” he said. “It can be the appetizer. I will catch something bigger, as the main course. And if I catch a really big fish, it can be lunch AND dinner!”

As time went on, nobody on the ship caught anything. Many buckets of bait were exhausted in the combined quest of all passengers on board. People kept yelling that they felt a tug on the line, but when they reeled it in, there was nothing left except a clean hook. Our combined bad fishing skills were ensuring that many fish were feasting on the bait that evening. Unfortunately for me, the guide began referring to me as the “fishing expert” on the boat, even though I caught nothing else after. Every time I felt a tug, I didn’t move a muscle so the fish could eat the bait and move on. I began praying that someone else would catch something, so I would no longer be the focus of attention. My prayers were answered when Vivek yelled, “I’ve caught something!” The guide jumped up to help him. Even with the two of them, it took a lot of effort to reel in the fish. Everyone began guessing what the giant fish could be.

“Oh my God! That’s a shark,” said someone as the head began emerging.

Suddenly, everyone on the boat abandoned all pretenses of fishing to see the 1 meter wide white shark that Vivek had managed to catch. There was a lot of commotion on the deck as everyone leaned over to see the large white belly jerking around on the side of the boat. Most people pulled out their phones to try and take photos of it. In all the chaos, the guide took over from Vivek, ostensibly because a novice fisherman would have no clue on reeling in a shark, especially given how everyone was trying to push forward to see it. As we watched in awe, the guide flicked his wrist and there was a movement in the water.

“Wait, where did the shark go,” asked Vivek.

“Sharks are a protected species here. It’s illegal to kill a shark, so we have to let it back into the ocean,” said the guide. Vivek looked like a lottery winner whose earnings had just sunk deep into the sea.

“If it makes you feel better, nobody’s every managed to catch a shark before,” said the guide in an attempt to cheer Vivek up.

“What! How would that make me feel better? I didn’t even take a selfie with the shark!”

Vivek realized that there was no point in being disappointed over the lost opportunity to prove he caught a shark and went back to fishing. That shark turned out to be a good luck charm. Everyone on the boat began catching fish, though we didn’t have any further luck that night.

***

The next day, the chef at the Conrad made a soup out of the bananafish, which was served right on the beach. The soup was very similar to a miso soup in consistency, but it was made in the traditional Maldivian style. The soup was mildly spicy, and had a citrusy tang that came from the lemon used in the preparation. Like all the seafood dishes at the Maldives, it was delicious, but Vivek insisted it tasted the best of all because we had caught it ourselves, though he was a tad disappointed that we hadn’t caught much else.

“Imagine, if the soup is so good, how much better it would’ve been to have a bigger fish, that could’ve been fried or cooked in a local style,” he said.

“It’s OK,” I tried consoling him. “Anyway, your aim was to eat something you caught, you didn’t necessarily have a size in mind,” I reminded him.

“Bananafish may satisfy my dream of eating something we caught. But that shark will always be the one that got away,” he said morosely.

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