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Ultimate Food: The Top 10 Food Experiences in the World in 2022

There is a fascinating connection between food and travel, and the best food in the world is often the food that carries unforgettable memories. Here, we recommend to you the top ten unique food experience tours in the world in 2022.

Small snacks (called tapas in the Basque region of Spain) are best eaten with a drink, as you will be on a special gastronomic tour through the streets of San Sebastian. Presented as small open sandwiches, pintxos range from traditional, piled-high bread toppings to molecular gastronomy renditions with flavors unlike anything you see.

Needless to say, almost every local ingredient is represented. It’s hard to list favorites, but simple examples will often surprise you – white asparagus, tuna and anchovies tart, or maybe mushrooms braised in garlic. For the full pintxos and San Sebastian experience, spend a lazy day in and around the city, take a siesta, and head out around 9 p.m. Your next pub is just minutes away, with a new menu of delicious food and a whole new group of people to eat, drink and be merry - just follow their lead.

Malaysian laksa soup with shrimp, noodles and herbs is one of the best food travel experiences AS Food studio / Shutterstock

Rich and creamy curry laksa is unlike anywhere on earth The food is just as delicious, but you'll find some of the best ways to eat it in Malaysia, especially in Kuala Lumpur. A wonderful little hawker center hidden in the shadows of towering skyscrapers, at Madras Lane near Petaling Street you'll encounter a slew of competing curry laksa stalls vying for your attention.

Choose the one with the longest queue, and while you have the bowl in hand, choose a plastic chair (make sure it's attached to the stall where you buy your laksa or you'll be in trouble), and get started The mind-blowing experience of eating. Come back the next day to try the flavors from the stall next door. The curry mix is ??a blend of spices and flavors (like fresh turmeric, galangal, chili peppers, candelabras, and shrimp paste) mixed with coconut milk to give the noodle soup its signature fiery orange appearance. Two types of noodles (thin rice and thick egg), plus shredded chicken, shrimp, clams, tofu puffs, bean sprouts, fresh chilli and mint and a dash of lime make up the rest of the lip-smacking ingredients. This is unique to Malaysia experience.

We'd like to say that if you're going to eat sushi in Tokyo, go to Sukiyabashi Jiro or Sushi Saito, but the waiting lists to get into either restaurant are extremely long, which overshadows the experience. That said, if your fairy godmother (aka the hotel concierge) waves a magic wand, don't miss the opportunity; there's no denying that both places showcase the ultimate in sushi. However, in the absence of a fairy godmother, there are some excellent sushi restaurants in Tokyo that offer a life-changing experience without the wait. Typical ones include Manten Sushi Marunouchi and Jūzō Sushi.

Most top sushi chefs serve their sushi omakase style, which means you leave it to them and they select, prepare, and serve your sushi to their liking. However, there are some etiquette rules to follow. First, when your fresh sushi is placed in front of you, pick it up with your hands instead of chopsticks, and don't dip it in soy sauce or ask for extra wasabi. The chef has already seasoned the food so changing the taste is an insult.

Take some time to interact with the chef; it's such an intimate setting and a great opportunity to learn about this ancient culinary art form. Remember to watch out for rice and fish. Sushi masters spend years perfecting their rice and consider it as important as all other ingredients. Immerse yourself in it - the tradition, the skill, the respect, the service, all make up the quintessential Japanese dining experience.

People in Texas know their barbecue. So when they queue for four hours or more to get some, it has to be special. That's what it's like at Franklin's Grill in Austin, six days a week. Franklin's menu includes pork, ribs, sausage and more, but the main draw is its smoked brisket. It's kept simple, with the meat rubbed with a mixture of salt and black pepper and then cooked "low and slow" in oak smoke until it's tender and wrapped in a thin, salty crust. It's a juicy, smoky Texas classic that's rated the best in its category by Texans themselves.

Many outsiders are also fans, including the late Anthony Bourdain ("the best brisket I've ever had"), Barack Obama (who skipped the line but paid for everyone behind him) and Kanye West ( Tried to skip the line, got bumped). You can drive to Lockhart, the state's "BBQ Capital of Texas," and back in the same amount of time it takes to get into Franklin. But the lines are fun, you can grab a beer while you wait, meet some friendly Texans, and damn, the brisket is delicious.

Salads rarely attract so much hype, but som tum, or green papaya salad, as many of us know it, is no ordinary salad. Som tum has a strong flavor – sour, salty, sweet and spicy. The texture is also extraordinary, combining the crunch of peanuts with cool, pale green papaya and carrot sticks, and small, sweet, juicy shrimp and tomatoes. It's sold by street vendors across Thailand, but is especially popular in the capital, Bangkok, where it feels like there are sellers on every corner.

Picking up a plate of som tum amid all the traffic and sweltering heat of the streets is a rite of passage for city visitors, epitomized by the rambling street shack Jay So. However, if you prefer to enjoy your salad in relative peace and quiet, Somtam Nua restaurant in Siam Center, Siam Square, has a recommendable version – slightly adapted to Western palates, but still delicious.

Wondering what’s the best thing since sliced ??bread? Danish sm?rrebr?d, that is. Take a slice of rye bread, put some butter on it, and pile it on with whatever delicious ingredients you like. Actually, things are not that simple. There are a few rules for sm?rrebr?d that can help elevate it to more than just a piece of bread with toppings. First, thin toppings first, then bulkier toppings; second, when eating more than one type of sm?rrebr?d at a time (which is almost always the case, good luck stopping at one), you Start with slices of herring, then fish, then meat and finally cheese. This carefully choreographed sequence is designed to gently guide your palate through flavor combinations so that one never overpowers the other.

If you've never had sm?rrebr?d, there are some classic combinations you'll see all over Denmark: pickled herring, onions, and dill; mayonnaise, hard-boiled eggs, shrimp, dill, and lemon; roast beef, pickles, onions and horseradish; for example, blue cheese, apples and bacon. But these are just a few of the nearly infinite number of ingredients.

At Copenhagen's sm?rrebr?d restaurant Schonnemann's, which has been serving open-faced sandwiches since 1877, they are presented in a sophisticated, sushi-like style. Try the following for the ultimate sm?rrebr?d experience, also known as the best sandwich tasting in the world: herring, capers, onions and fried egg marinated in dill cream; smoked salmon and smoked Halibut with crabmeat and mayonnaise salad, tomatoes and basil; a breaded pork fillet with apple, thyme and onions; and finally, camembert cheese with blackcurrant jam. And drinking? Why are there only over 140 different schnapps, aquavits and genevers to choose from. That should do just fine.

On the east coast of New Zealand's South Island, about two hours' drive north of Christchurch, is the picturesque town of Kaikoura. The town is famous for its rich marine life offshore, with sperm whales, dolphins and seals often seen near land. The town's name comes from the Maori words "Kai", meaning food, and "Koura", meaning crayfish.

Its namesake trade is the numerous fresh seafood vans that line the nearby coastline. One of the oldest and best is Nin's Bin. A 20-minute drive from the city center, this basic blue-and-white caravan conversion has a few wooden picnic tables scattered outside, where locals and well-informed travelers enjoy fresh crayfish and mussels. , enjoy the beautiful view of the Pacific Ocean. Nin's Bin cooks crawfish in butter, garlic and a hint of parsley, allowing the fresh, sweet fish to shine. Add a squeeze of lemon juice, a cold beer and the hope of seeing sperm whales, and you have a perfect afternoon.

To protect the marine life here and promote sustainable practices, quotas have been set on the number of crayfish caught in the area. As a result, many local shacks and restaurants, including Nin's Bin, have strict seasonal opening hours that are worth researching before you visit.

Korean rice in a bowl is almost impeccable food. Beef and sautéed vegetables such as shiitake mushrooms, spinach and zucchini are served over warm white rice, seasoned with spicy chili sauce and umami fermented bean paste, and topped with a raw or fried egg. There are two main types of bibimbap—Jeonju style, served in a cold bowl, and dolsot, served in a piping hot earthenware bowl—making it the perfect dish for any season.

Whichever you choose, it will be like a showcase meal with all the ingredients spread over the rice, so take a moment to appreciate the beautiful culinary wonders and know that the ingredients were chosen for specific reasons. The red color of peppers represents your heart, the green vegetables represent your liver, the yellow color of egg yolks represents your stomach, black or very dark items (mushrooms or soy sauce) represent your kidneys, and white rice represents your kidneys. For your lungs. Dive right in now, mix it all up, and get your inner boost going.

The world is forever grateful to Italy for inventing pizza.

While there are countless ways to make it, one of our global food obsessions is always more proud of than the rest: the original Margherita pizza in Naples. Eating margaritas here is reminiscent of a religious experience—you'll find ardent disciples of that particular restaurant. It is believed that this global phenomenon was first created in the 19th century when a local baker prepared dinner for the visiting King Umberto and Queen Margherita. Legend has it that he made three pizzas and the Queen was attracted by the smell of tomatoes, mozzarella cheese and basil, the colors of the Italian flag. It has been named after her ever since.

So where to eat? Di Matteo is one of the oldest establishments and a true margarita master. The giant azure-tiled pizza oven churns out light and springy baked pizzas that fly out the door to pizza lovers on their own personal pilgrimages and locals appreciating their lofty status. If the queues at Di Matteo are too long, wander the streets and find your own place of worship.

Dim sum (which translates as "snacks") is served all over the world, but nowhere like Hong Kong. In fact, dim sum in Hong Kong is a destination in itself. Dim sum (also known as yum cha, which translates as "with tea") has evolved from a traveler's stop-off for tea and snacks on the road to some of the best brunch in the world.

In Hong Kong, you can have dim sum as simply or as extravagantly as you like. DimDimSum has several locations around town doing small things in the old-fashioned way - you'll find siu mai (pork dumplings), har gow (shrimp dumplings) and char siu bao (BBQ pork steamed buns) all excellent. It’s a bustling place for students, travelers and dim sum lovers on a budget. At the other end of the spectrum are Michelin-starred restaurants like Duddell's and Fook Lam Moon. At the achingly elegant Duddell's, classics are given elaborate twists; think pork and shrimp dumplings with scallops and caviar, or fried pork and shrimp ravioli with goose liver. By contrast, Fook Lam Moon's mood is classic Cantonese but still caters to the elite of Hong Kong society, with some unexpected side dishes like crab roe siu mai or steamed squid in curry sauce.

Whether fighting for elbow room in a budget restaurant or sitting in elegant surroundings as silent carts glide to your table, Hong Kong dim sum is all about trying before the proverbial bucket gets kicked The authoritative version.