3Craig
Sauers
WRITER
“On the Coffee Trail”
Page 46
—
In Laos, Sauers practically
OD’ed on espresso (“smooth,
creamy, with the faintest
trace of bitterness”) from one
guide, Koie, who explained
that trees on the same farm
can yield beans with different
qualities, depending on the
soil. Another guide, Hook,
explained Katu life. “A
family from his village was
spending five years alone
in the forest because their
son had fallen from a tree
and died. Villagers believed
only isolation would ward
off the evil spirit that had
caused the fall. Stories like
this are a reminder that our
planet contains an amazing
diversity of cultures.”
Instagram: @cksauers. FROM TOP: COURTESY OF DAVE TACON; COURTESY OF ALLISON SMITH; COURTESY OF CRAIG SAUERS; COURTESY OF JANICE LEUNG HAYES4Janice
Leung Hayes
WRITER
“Go West”
Page 26
—
Sai Ying Pun, one of the oldest
districts in Hong Kong, was
developed in the 1800s as the
first British military camp.
Now, most “residents are a
mix of university students
and older folks,” Leung Hayes
says. “There’s so much good
food. My favorite is the lu rou
fan (braised pork on rice) at
Qing Zuo.” Antony Yu is the
third-generation owner of
chili sauce masters Yu Kwen
Yick. “My grandfather used
to sell the sauces by carrying
the stock on a pole across his
shoulders and walking from
Sai Ying Pun to North Point,”
Yu says. Kwen yick means
“benefit for all”—a fitting
motto for the neighborhood.
Instagram: @e_ting.2Allison
Smith
WRITER
“Soul Food”
Page 28
—
“Fukuoka’s culinary scene is
a symbiotic blend of past and
present. It’s a large, modern
city, but the pace is relaxed.
Kubo Curry served me one
of the best curry dishes
I’ve ever eaten. I went back
multiple times.” Memorable
meetings? “Chef Hiroyuki
Soma’s vision regarding
food’s unifying potential is
refreshingly optimistic. And,
bartending monk Kanwa
Takeuchi assured me he
doesn’t drink the alcohol,
but he also explained that
different tenets of Buddhism
vary from sect to sect. Still,
I suspect you probably have
to err on the liberal side to do
what he does.” Instagram:
@allisonnicolesmith.231contributors (^) | APRIL 2018
1
Dave
Tacon
PHOTOGRAPHER
“New Concession”
Page 66
—
After six years in Shanghai,
the Melburnian says world-
class cocktail bars and a
serious coffee culture are
the big changes on the social
scene. Among new hotels,
he says, “I love the Drawing
Room at The St. Regis for
its great natural light.
Come summer, W has the
best outdoor pool, with an
unbeatable skyline view.” His
local recommendations for
guests of Capella, Jian Ye Li?
“Jianguo 328, a small, clean
Shanghainese restaurant two
blocks west, and Speak Low,
a speakeasy on Fuxing Road
that recently cracked the top
10 in a World’s Best Bars list.
It’s a long walk, but worth it.”
Instagram: @davetacon.
12 4