More from National Geographic Traveller Food

National Geographic Traveller Food2 min read
Feel The Heat
“Wasabi Village is a passion project,” says Yukimitsu (Yuki) Fujii as he climbs the stone terraces, wasabi plants sprawling out on either side. The terraces were constructed over a century ago and, along with his wife Chiyomi Fujii, Yuki is dedicated
National Geographic Traveller Food7 min read
On The Trail
Until the end of the 19th century, much of what is today considered northern Thailand was an independent kingdom. Lanna (‘Million Rice Fields’) had its own distinct culture, language and cuisine. And the latter certainly remains true today. Northern
National Geographic Traveller Food1 min read
Contrib Utors
While in Bangkok, interviewing local chefs, not only did I gain about two kilos, but I also gained a huge appreciation for the depth and variety of the restaurants I visited, which illustrate the different philosophies and talents underpinning modern

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