Taste Penang's Nyonya inheritance — assam laksa, char kway teow with cockles and cendol.

Eat your way through La Paz at lunchtime — salteñas, pique macho and hot api.

Wake up eating Luang Prabang — alms bowls, sticky rice and khao piak sen.

Taste the flavours of the Andes, from ceviche and chaufa to cuy, tamales and picarones.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Eat Hoi An at lunchtime — cao lầu, mì Quảng and com gà chicken rice.

Discover Khmer country cooking — amok curry, prahok dip and lok lak with Kampot pepper.

Discover Jalisco at its most ranch — birria, torta ahogada in salsa and tequila.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Eat Tangier at lunchtime — chorba, tangia and Spanish-inflected mezze from the medina.

Eat São Paulo at lunchtime — Mercadão mortadella, coxinha, pastel de feira and feijoada.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Explore Melaka's oldest Peranakan table — Nyonya laksa, chicken rice balls and satay celup.

Eat CDMX at lunchtime — tacos al pastor, mole from the comal and lime salsa.

Eat Rio at lunchtime — feijoada, pão de queijo, botequim staples and a cold caipirinha.

Eat Kampala at lunchtime — matoke, rolex chapati and muchomo grilled goat.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Eat Jakarta at lunchtime — nasi uduk, soto Betawi and kerak telor with kecap manis.

Explore Arequipa's bold food culture with 15+ tastings across markets and time-worn picanterías.

Sample Santiago at lunchtime — pebre, wood-fired asado and mote con huesillo.

Eat Antigua at lunchtime — pepian, kak'ik and chapin tortillas off the comal.

Discover Stone Town's spice-island table — urojo, mishkaki skewers and coconut curry.

Eat Manila at lunchtime — adobo, sinigang and sisig sizzling on the plate.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Eat Cuenca at lunchtime — cuy, mote pillo and morocho from the corn table.

Eat Ipoh at lunchtime — hor fun, beansprout chicken and salt-baked chicken in paper.

Eat Playa at lunchtime — al pastor, mahi ceviche and agua fresca from the marisquería.

Eat Tbilisi at lunchtime — khachapuri, khinkali and walnut sauces from the Georgian table.

Explore Hanoi with a chef — phở, bún chả over charcoal and chả cá tableside.

Eat Taipei at lunchtime — beef noodle soup, three-cup chicken and pineapple cake.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Eat Koh Samui at lunchtime — massaman, som tam thale and coconut sticky rice.

Eat Lima at lunchtime — ceviche from the mercado, tiradito and causa with avocado.

Eat Busan at lunchtime — Jagalchi seafood, milmyeon in icy broth and dwaeji gukbap.

Discover Phuket's Peranakan lineage — Hokkien mee, o-tao oyster omelette and mee sapam.

A 4-hour guided journey through Mérida’s most authentic Yucatecan flavours.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Discover Delhi's last great Mughal table — tandoor kebabs, Mughlai curries and biryani.

Eat Essaouira at lunchtime — grilled sardines, blue-crab tagine and argan oil on msemen.

Taste Alexandria at lunchtime — sayadeya, whole fried fish and moussaka by the corniche.

Wander KL's Chinatown — char kway teow flames, Hokkien mee and satay glazed with peanut.

Eat Chiang Mai at lunchtime — khao soi, sai ua and nam prik ong.

Eat Addis Ababa at lunchtime — injera, doro wat and kitfo bright with berbere.

Eat Quito at lunchtime — locro de papa, hornado pork and encebollado from the market.

Climb into Bogotá's plateau kitchen — ajiaco, tamales santafereños and changua at daybreak.

Eat Oaxaca at lunchtime — fresh masa, seven moles and comal-charred chillies.

Explore Nairobi's fire kitchen — nyama choma, ugali, sukuma wiki and mursik.

Discover Saigon, sweeter and hotter than the north — bánh mì and French-influenced palm-sugar cooking.

Eat Antalya at lunchtime — piyaz, tandır kebabs and hibes tahini from the coast.

Eat Rabat at lunchtime — bissara, sardine kefta and chebakia sesame cookies from the medina.

Eat Cancún at lunchtime — cochinita pibil, panuchos and ceviche verde from the marisquería.

Eat Seoul at lunchtime — kimchi, doenjang, gochujang glazes and charcoal at the table.

Discover Bangkok's four Thai flavours — fish sauce, palm sugar, chilli and lime.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Eat Mombasa at lunchtime — Swahili biryani, mahamri and viazi karai from the seafront.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Eat Salvador at lunchtime — moqueca, acarajé and caruru straight from the Bahian kitchen.

Eat Da Nang at lunchtime — mì Quảng, bánh xèo and grilled seafood.

Eat Pattaya at lunchtime — boat noodles, grilled prawns and roti with condensed milk.

Eat your way through Buenos Aires at lunchtime — parrilla smoke, empanadas and provoleta.

Discover Morocco's oldest imperial kitchen — bastilla with pigeon, harira and sfenj from the fryer.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Eat Casablanca at lunchtime — sardines off the corniche, kefta tagine and warm msemen.

Eat your way through Beyoğlu’s backstreets, from old-school pilav houses to charcoal kebabs and baklava.

Eat Krabi at lunchtime — gaeng som, khua kling and southern Thai roti.

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Discover Cantonese cooking at its freshest — char siu, wonton, roast goose and dim sum.

Discover Tangier's Moroccan-Spanish table — chorba, tangia in urns and boubous sweet couscous.

Discover northern Vietnamese restraint — phở, bún chả, chả cá with dill and egg coffee.

Explore Cuenca's corn and pork kitchen — cuy on the spit, mote pillo and humitas.

Climb into La Paz's Andean kitchen — salteñas, silpancho and hot api by the market.

Eat Alexandria's Mediterranean coast — sayadeya, samak makly and the day's catch.

Explore Korea's most seafood-heavy table — live octopus at Jagalchi, milmyeon and ssiat hotteok.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Discover northern Thai — khao soi, sai ua herbal sausage and sticky rice from bamboo.

Taste Bengal on the plate — mustard oil, panch phoron, hilsa and mishti doi.

Venture into Cairo's pharaonic table — koshari, ful medames and ta'ameya fried streetside.

Discover Oaxaca's reverence for corn — fresh masa, smoky chillies and hoja santa herbs.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

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Dig into the most African table in the Americas — moqueca, acarajé and caruru.

Discover central Thai on the Seaboard — grilled prawns, boat noodles and som tam poo.

Discover Marrakech's aromatic table — slow-braised tagines, preserved lemon and ras el hanout.

Discover Yucatán on the coast — ceviche verde with coconut, panuchos and pescado tikin xic.

Discover the Mediterranean coast of Turkey — piyaz, tandır kebabs and orange in winter tea.

Taste Sampa on a plate — feijoada, Mercadão mortadella and coxinha from Bela Vista.

Discover Taipei's night-market city — beef noodle soup, stinky tofu and three-cup chicken.

Discover southern Thai — gaeng som with sea bass, khua kling and southern roti.

Eat your way through Beyoğlu's backstreets, from old-school pilav houses to charcoal kebabs and baklava.

Discover Mayan food refined by Spanish convents — pepian, kak'ik and hand-slapped chapin tortillas.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Taste Yucatán meeting CDMX on the beach — al pastor, mahi ceviche and empanadas.

An evening journey through Cusco's smoky grills, hidden kitchens and centuries of Andean food traditions.

Explore Fes and its imperial kitchen — bastilla with pigeon, harira and sfenj.

Eat Kathmandu at lunchtime — momos, dal bhat and sekuwa with timur pepper.

Discover four cuisines at one hawker wok — chicken rice, chilli crab and laksa.

Explore CDMX in salsa vocabulary — nixtamalised corn, dried chillies, mole and comal char.

Discover the peninsula's oldest Peranakan table — Nyonya laksa, chicken rice balls and cendol.

Explore Mumbai's masala layers — kokum-sour curries, tandoor smoke and three kitchens on one street.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

A delicious deep-dive into Phuket's evening food scene with 15+ tastings.

Chase feijoada, char and cachaça through Rio's corner boteco kitchens.

Discover the Yucatán's Mayan table — cochinita pibil, sopa de lima and xnipec.

Follow the parrilla smoke through Buenos Aires: asado, provoleta and chimichurri off the fire.

Eat Siem Reap at lunchtime — amok curry, tree-ant salad and lok lak with pepper.

Taste what the Atlantic delivers to Essaouira — sardines, blue-crab tagine and argan-oil msemen.

Discover Laotian cooking bolder than Thai — sticky rice, laap, or lam and jeow bong.

Discover Kampala's soft, starchy table — matoke, luwombo, rolex and muchomo grilled goat.

Discover Quito's Andean highlands — locro de papa, hornado pork and encebollado at daybreak.

Discover central Vietnam between north and south — cao lầu, mì Quảng and com gà.

Explore Jakarta at the crossroads — nasi uduk, soto Betawi, kerak telor and kecap manis.

Discover Zanzibar's spice-island trade routes — urojo, Zanzibar pizza and coconut curry.

Discover Balinese cooking, Hindu not halal — babi guling, lawar, sambal matah, satay lilit.

Discover Peru's coastal kitchen — ceviche, Nikkei tiradito and ají amarillo in everything.

Uncork Mendoza's wine country — asado, olive-stuffed empanadas and Malbec at every table.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

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Discover central Vietnam by the coast — mì Quảng, bánh xèo and grilled seafood.

Explore Nepali food between Tibet and North India — momos, dal bhat and sekuwa.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Discover Seoul, where ferment is the whole point — kimchi, doenjang and gochujang over charcoal.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Taste Mombasa's Swahili coast — biryani, mahamri, viazi karai and tamarind juice.

Explore Georgian cooking between Persia and the Black Sea — khachapuri, khinkali and walnut sauces.

Explore KL's three cuisines, one wok — nasi lemak, char kway teow, satay and laksa.

Discover Saigon, sweeter and hotter than the north — bánh mì and French-influenced palm-sugar cooking.

Explore Ipoh's refined Cantonese kitchen — hor fun, beansprout chicken and white coffee.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Discover Rabat, quieter than Marrakech, older than Casablanca — bissara, sardine kefta and m'hancha.

Venture beyond the guidebooks into Addis Ababa's rich culinary traditions, flavours and neighbourhoods.

Discover Samui's Gulf-adapted Thai — massaman with goat, hoy nang rom and coconut sticky rice.

Explore Arequipa's vibrant night food scene with smoky grills, bustling markets and 15+ tastings.

Discover Casablanca's Moroccan kitchen with a French bakery on top — sardines, kefta and msemen.

A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.

Eat Cape Malay, Xhosa and Afrikaans at one table — snoek, boerewors, bunny chow.