Travel and food channels on Youtube

[monstafish]

saw this cool infographic and tot u guys might find it interesting too.

[ScornfulScone]

saw this cool infographic and tot u guys might find it interesting too.

I'm quite curious about tartare and yukhoe but at the same time the thought of eating room temperature raw meat is also quite weird. Haha maybe one day I'll summon the courage to try them.

[mesmerise]

I'm quite curious about tartare and yukhoe but at the same time the thought of eating room temperature raw meat is also quite weird. Haha maybe one day I'll summon the courage to try them.

It was a bit odd at first when I tried yukhoe in Seoul but as long as you can find a restaurant that's popular with locals, it should be an enjoyable experience.  Too bad I forgot the name of the place I went to or else I'd recommend it too.

[Icicle]

I know not everyone enjoys squid but those who do will like this stall in Bangkok Chinatown. I can personally recommend because I ate here just a few days ago.

[ylhs97]

I know not everyone enjoys squid but those who do will like this stall in Bangkok Chinatown. I can personally recommend because I ate here just a few days ago.

Those round squids look so plump and appetizing! Some street food vendors really have a way of beautifying their food.

[monstafish]

Those round squids look so plump and appetizing! Some street food vendors really have a way of beautifying their food.

i hear somebody mentioning plump squids

[ricericerice]

i hear somebody mentioning plump squids

I guess I know what to cook later.  Not grilled of course, I'll stir fry in sambal.

[monstafish]

I guess I know what to cook later.  Not grilled of course, I'll stir fry in sambal.

sambal sotong is always a safe bet!

[Icicle]

There's a super interesting story behind this Michelin starred ramen restaurant in downtown Tokyo. It was opened by an ex fine dining chef who wanted to make high quality ramen affordable for the masses so he's selling it at around USD10 but to minimise food wastage and to prevent operating loss, he can only sell it to 70 customers every day.

[Autumnn]

There's a super interesting story behind this Michelin starred ramen restaurant in downtown Tokyo. It was opened by an ex fine dining chef who wanted to make high quality ramen affordable for the masses so he's selling it at around USD10 but to minimise food wastage and to prevent operating loss, he can only sell it to 70 customers every day.

Wow this is rare...exclusive but not by price.