SIGHTSEERS ARE a dime a dozen - decked out in baseball caps, bright shirts and shorts, they follow the masses through the over-visited tourist sites, heavyweight cameras strapped around their necks, never fully embracing a country.
But those who know how to travel take in an entire culture - that doesn't mean you have to trade in your plush five-star hotel for a home-style B&B, but it does entail you throwing yourself into the mix, risking it all and, most importantly, savouring the culinary delights of any given country.
Food is an essential part of travelling, and who better to guide us through cuisine capitals than four globe-trotting master chefs? From such internationally recognised names as Nobu Matsuhisa of his eponymous restaurants and Uwe Opocensky of the Mandarin Oriental, to local Michelin favourites Chan Yan-tak of the Four Seasons' Lung King Heen and Alvin Leung, the Demon Chef of Bo Innovation, let these guides direct you to some top dining options.
Uwe Opocensky (right),
Executive Chef, Mandarin Oriental
San Sebastian, Spain
See Renowned for its Basque cuisine and Michelin-starred restaurants, San Sebastian is one of the classic chef choices - but while its cuisine is certainly a deciding factor, Opocensky's love for the city stems from different reasons. 'San Sebastian reminds me of Australia,' he says. 'It has a similar feel: great beaches and wonderful places to go hiking, and everything is in close proximity.'Opocensky hopes to retire there, having a large amount of respect for the Spanish attitude and their way of life: 'Especially siestas; it's the best thing in the world'.
Savour Opocensky visited the city five years ago, and while he experienced an amazing amount of incredible food, one meal stood out. 'There are so many amazing restaurants and tapas bars in San Sebastian, it's difficult to name just one,' he says. 'But if you pushed me, it would be Mugaritz.' Located half an hour from the city centre, Mugaritz is headed up by Andoni Luis Aduriz, who trained under El Bulli master chef Ferran Adria, with his interest in home-grown, organic products giving the restaurant its lauded reputation.
