Entries by Bradley Borchardt

Laos

In a few words, quaint, charming, hospitable and forgiving. A lovely landlocked country that goes along at its own pace with great food and ancient sights.

Singapore

One of the greatest success stories out there. Basically in 1 or 2 generations this country went from outpost to economic giant. Great street food and easy to maneuver-an excellent intro to the region.

Taiwan

If you want the best regional Chinese food, this is the place to go. I have had more great Chinese meals in this country than I have had anywhere else. It beats Hong Kong by a long shot.

Vietnam

I never tire of the food here-its healthy, fresh and vibrant. The culture is so old and so unique that its my favorite place to travel of any country in the world . I love the people and craziness of life emerging from sequestration.

Thailand

Thailand is full of paradox. In some ways extremely chaste and in others a cesspool of excess and weirdness. I love the mash up of food here-the curries the liberal use of chiles, the insanity of Bangkok and the beauty of the jungle and beaches. Once you taste it from the source its very hard […]

China

How do you distill 7000 years of cooking history into anything comprehensive? You cannot. Its a maddening place-humanity on a whole different level. I was the opening chef of the first Park Hyatt on the mainland. I traveled and studied quite a bit over those 2 years and have been back a number of times […]

Japan

A paradox of ancient and ultra modern. My time in Japan was extraordinary and I try to get back at least 1 or 2 times a year. Never will you see quality in ingredients like you do in Japan…

YiQin Cooking School

Crazy is this experience. During the pre-opening of the Park Hyatt and all its delays left me with actual weekends off. I decided to take a cooking class and sought this place out. It was a typical vocational school set off the 4th ring road on a side street in a local apartment building with […]

Sichuan Institute of Higher Cuisine

This place, The Sichuan University of Higher Cuisine is the same place that Fuschia Dunlop studied. She has written 2 of the best books on Chinese cuisine that have ever been published. I have traveled to Chengdu a few times and always enjoyed the city but thought that the school was a bit full of […]

Menkobo Soba

I had a plan on my recent trip to Tokyo which was to revisit a few of my favorite ramen shops to study how the bowls noodles were composed, have an evening of laughter and revelry with my old staff of cooks that worked for me at the Grand Hyatt and take a class on […]