探索我的图书馆
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / 旅游与户外
Travel + Leisure Southeast AsiaTravel + Leisure Southeast Asia

Travel + Leisure Southeast Asia November 2018

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.

国家:
United States
语言:
English
出版商:
Media Transasia Thailand Limited
阅读更多keyboard_arrow_down
购买期刊
HK$23.44
订阅
HK$235.10
12 期号

本期

access_time1
t+ l digital

THIS MONTH ON TRAVELANDLEISUREASIA.COM WHERE TO DINE IN JAVA As compelling as Bali’s culinary scene is, this other Indonesian island is giving its chefs a run for their money. Plus: must-eat street foods across Southeast Asia. NEW CRAFT COCKTAIL MENUS INSPIRED BY ASIAN CULTURE Mixologists across the region are putting a distinctly local spin on some exceptionally creative tipples. A GOURMAND’S JOURNEY THROUGH KERALA After millennia as a cultural melting pot, the southwestern Indian state has become a fertile ground for gastronomy. LOOKOUT A new luxury hotel lands in Luang Prabang; a formerly sleepy suburb of Saigon heats up; new suites at a lodge in Tasmania offer full nature-immersion; an unspoiled corner of Borneo begs to be explored; the latest travel deals, and more. travelandleisureasia.com DOWNLOAD US T+L TABLET EDITIONS Available on iOS, Android, Win 8 and Zinio Desktop Reader. FOLLOW US TWITTER.COM/TRAVLEISUREASIA FACEBOOK.COM/TRAVELLEISUREASIA PINTEREST.COM/TRAVLEISUREASIA INSTAGRAM.COM/TRAVELANDLEISUREASIA KEEP…

access_time2
contributors

1 Cathy Adams WRITER “Grazing Guangzhou” Page 30 “In Guangzhou, Cantonese food is still very traditional, with soups and TCM elements in every meal,” says Adams, who lived in Hong Kong. Now that Guangzhou has a Michelin Guide, the upscale places are getting more global recognition: “they have better service, English menus, more salubrious options (i.e. no suspicious-looking meat), plus they usually come with a swaggering view. Drawbacks compared with more local places, though, are they don’t have as lively an atmosphere, and cost 10 times the price.” Three must-eats in the port city? “Dim sum, char siu, and a bun with lotus-seed paste.” Instagram: @cathyradams. 2 Aaron Joel Santos PHOTOGRAPHER “North to South” Page 94 “I lived in Vietnam for seven years, and I wouldn’t even know how to begin counting how many assignments I’ve shot…

access_time1
on our watch

Can airplane food ever shake its bad rep? Thai Airways has announced that Jay Fai, Bangkok’s only Michelin-starred street-food stall, will curate a menu for first-class passengers that emphasizes fresh, high-quality ingredients. Airlines have long been trying to step up the tin-foil mystery meats to more fine-dining fare—Qantas celebrated its 20th year of collaboration with acclaimed Aussie chef Neil Perry last year—but can an in-flight meal ever really be on par to one from a restaurant kitchen? Here are a few Asia-Pacific airline plates we think make a strong case for the positive. China Southern Passengers on flights from Guangzhou can choose from a traditional Lingnan menu, with options including a deluxe beef-shank noodle soup and a Cantonese clay-pot rice with preserved meat and Chinese sausage. Singapore Airlines This award-winning airline offers a Book…

access_time2
editor’s note

FEW COUNTRIES IN Asia come with as much baggage as Vietnam, and yet few are as alluring. As part of this month’s Photography Issue, we asked Aaron Joel Santos for a portfolio that depicts the country from top to bottom: its vivid colors and unimaginably beautiful settings, people and food. As with any good travel story, the result, “North to South” (page 94), should inspire you to visit the country, every corner of it. Vietnam is changing fast. Of course, a camera is a great introduction to any destination. So, we asked a few of our photographers for their insider tips when it comes to seeing your journeys through a lens or on a LCD screen (“Raise Your Travel Photo Game,” page 71). Bangkok-based Leigh Griffiths summed up his approach, whether…

access_time6
reasons to travel now

no. 1 Up your travel photo game with these expert-led photography tours. While our photography guide on page 71 is packed with all the tools and tips to raise the bar on your travel snaps, sometimes it’s easier to put yourself in the hands of a pro. These three tours give budding photographers a chance to make the most of their equipment while traveling scenic locales, with top advice from the best in the business. NATIONAL GEOGRAPHIC See India from behind the lens with this 10-day photographic rail journey on board the fit-for-a-maharaja, totally Wes Anderson, Palace on Wheels. With guidance from big-league photographers like photojournalist Ed Kashi and intrepid Nat Geo photographer Jonathan Kingston, you’ll take professional shots of the country’s best sites, including, of course, sunset over the Taj Mahal. The…

access_time4
homegrown delights

CHOCOLATE CONCIERGE Crafted from single-origin cacao beans grown in the Malaysian highlands, the chocolate by this Kuala Lumpur–based chocolatier is proudly “tree-to-bar.” “Malaysian cacao is unlike any other in the world,” says founder Ning-Geng Ong, who credits his sustainable and traceable beans for his Cocoa of Excellence award won at the Salon du Chocolat in Paris last year. The country’s mix of tropical and highland climate is perfect for growing cacao, and when Dutch colonists introduced the trees here in the 18th century, production took off. Although Malaysia remains one the world’s top exporters of raw cacao, few farmers pay attention to fermentation and roasting practices, which are critical for coaxing nuances of terroir in bean-to-bar chocolate, something Ong learned through his studies in the U.S. Sourcing premium local cacao meant working directly…

help