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Travel + Leisure Southeast Asia

Travel + Leisure Southeast Asia

February 2020

Travel + Leisure Southeast Asia is the regional edition of the world’s biggest—and most trusted—travel magazine brand. Every month, Travel + Leisure Southeast Asia inspires its readers to experience stunning adventures; explore cutting-edge hotels, spas, shopping and more; and travel in sensational style, armed with hands-on, up-to-date, accurate and practical travel information. A chic, stylish and authoritative guide for today’s traveler within Asia and beyond, Travel + Leisure Southeast Asia is the must-read guide to all that Asia has to offer.

Pays:
United States
Langue:
English
Éditeur:
Media Transasia Thailand Limited
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1 min.
t+l digital

THIS MONTH ON TRAVELANDLEISUREASIA.COM TAIPEI’S FOOD SCENE HEATS UP With a group of young, wildly creative chefs leading the way, the Taiwanese capital is emerging as Asia’s buzziest culinary destination. SEEKING SANCTUARY Whether you want to plunge into sanctified waters or just the depths of your own mind, these wellness retreats around Asia are awash in the philosophy of self-healing. HUE, ONE BITE AT A TIME Vietnam’s last dynasty may have built monuments around its imperial citadel, but the enduring monarchic influence is found in the food of the commonfolk—the banh Hue. LOOKOUT A family travel guide for every type of brood; three new Sentosa stays to check out; take a tour led by a group of deported refugees in Cambodia; the latest travel deals and much more. travelandleisureasia.com DOWNLOAD US T+L TABLET EDITIONS Available on iOS, Android, Win 8 and Zinio…

2 min.
contributors

1 Aaron Joel Santos PHOTOGRAPHER “Funky Town” Page 80 “There’s a real vibrancy and depth to Lao food that gives the impression you’ve never really tasted certain flavors before. The produce just sings. On the last night of our eating tour through Luang Prabang, we had fried burrowing Mekong crickets on a rickety wooden dock on the river with a side of cheap beers and boiled buffalo skin. It was pretty magical. However, I also learned there’s a special dish where you scrape the packed-up poop out of a buffalo’s lower intestines and fry it up. And that’s when I realized I do have a line drawn of things I won’t eat.” Instagram: @aaronjoelsantos. 2 Connla Stokes WRITER “The New Taste of Saigon” Page 18 “Dining in Saigon is evolving with more ethnic cuisine, authentic ramen and fun hybrids…

2 min.
editor’s note

JUST A NOTE, not quite a warning, from our office as we put the finishing touches on this issue: I’m steering clear of our features editor Bek van Vliet Owen. This ordinarily quite calm, suitably together mother of a preschooler, and compiler of the front half of each issue, Bek kicks off—yes, pun intended—this month’s spa update (“A New Age of Spas,” page 51) by pummeling her way through muay Thai sessions in Phuket. She takes part in a host of other activities fit for athletes in training, but it’s her newfound love of kickboxing that has me concerned. At the other end of the brutality scale, I had a spa session in Singapore that incorporates live cello music, which isn’t as crazed as it sounds, particularly because I didn’t have…

1 min.
travel + leisure southeast asia

EDITOR-IN-CHIEF Christopher Kucway ART DIRECTOR Wannapha Nawayon DEPUTY EDITOR Jeninne Lee-St. John FEATURES EDITOR Bek Van Vliet Owen DIGITAL MEDIA MANAGER Veronica Inveen DIGITAL MEDIA ASSISTANT Siree Yaviraj REGULAR CONTRIBUTORS /PHOTOGRAPHERS Cedric Arnold, Kit Yeng Chan, Marco Ferrarese, Duncan Forgan, Jenny Hewett, Lauryn Ishak, Grace Ma, Morgan Ommer, Aaron Joel Santos, Scott A. Woodward, Stephanie Zubiri CHAIRMAN J.S. Uberoi PRESIDENT Egasith Chotpakditrakul PUBLISHING DIRECTOR Rasina Uberoi-Bajaj PUBLISHER Robert Fernhout TRAFFIC MANAGER /DEPUTY DIGITAL MEDIA MANAGER Varin Kongmeng SALES DIRECTOR SINGAPORE, MALAYSIA Kin Kamarulzaman SALES DIRECTOR HONG KONG, MACAU, INDONESIA, PHILIPPINES Leigha Proctor REGIONAL MANAGER THAILAND, VIETNAM, CAMBODIA, BURMA, MALDIVES Paul Adams CHIEF FINANCIAL OFFICER Gaurav Kumar PRODUCTION MANAGER Nuttha Tangpetch CIRCULATION ASSISTANT Yupadee Saebea TRAVEL+LEISURE (USA) EDITOR-IN-CHIEF Jacqueline Gifford SENIOR VICE PRESIDENT, PUBLISHER Jay Meyer MEREDITH INTERNATIONAL, LICENSING & SYNDICATION (syndication@meredith.com) VICE PRESIDENT, BUSINESS AFFAIRS Tom Rowland EXECUTIVE DIRECTOR, LICENSING OPERATIONS Paul Ordonez SENIOR DIRECTOR, BUSINESS DEVELOPMENT Wendy Zhang MANAGER, BUSINESS DEVELOPMENT Nicholas Arnold ASSISTANT MANAGER, BUSINESS DEVELOPMENT…

6 min.
reasons to travel now

no. 1 A massage so good it’s heritage listed. KNEADING, STRETCHING, rhythmic prodding—few spa experiences are as invigoratingly uncomfortable as nuad Thai, or Thai massage. With roots in Ayurveda and traditional Chinese medicine, this healing art has been practiced in Thailand for centuries, and has just achieved UNESCO status as part of the kingdom’s “intangible cultural heritage.” A different beast from passive massages that entail oils, bare skin and drifting off into sleep, Thai massage uses interactive yoga-like pretzel poses to lengthen muscles and increase flexibility, and intense pressure-point stimulation with fingers, elbows and knees. While there are thousands of spas and massage centers across Thailand that offer nuad Thai, there are some spinal twists and stretches with which only therapists certified by Thailand’s Public Ministry of Health should be trusted.…

8 min.
the new taste of saigon

MORE THAN A CENTURY ago, a cosmopolitan cuisine was simmering in pots and pans all across Saigon—but it wasn’t in the kitchens of the swankiest French eateries, where colonials and émigrés from the Third Republic were eating generic staples made from canned goods. No, it was far from the city’s genteel boulevards that Vietnamese and Chinese chefs, armed with fish sauce, spicy peppers and indigenous ingredients, were gamely tinkering with French fare to satisfy the tastes of their Asian clientele. And now? The old colonial outpost, once billed as “Paris of the East,” is a teeming multicultural city where local chefs, more inspired than ever, are redefining the fine-dining scene smack in the heart of downtown District 1. “We’re not hiding in the back of the kitchen anymore,” says Le Viet Hong,…