Foods To Avoid On A Cruise

Above, touring the galley of the Majesty of the Seas during a cruise. Photo by Armand Vaquer.

There is one thing that people who are on a cruise ship can count on: they won't starve.

Practically around the clock, most cruises have an open restaurant or buffet for those who want to pig out.

However, there are some things that people should not eat while on a cruise. Some foods can actually bring on seasickness. 

Travel + Leisure has posted an article on what foods not to eat and what ones that passengers should eat while cruising.

They begin it with:

Cruising has come a long way when it comes to its culinary offerings. There are ships with Michelin-starred chefs, others highlighting local cuisine, and even vessels with a dozen or more restaurants to choose from.

While all of this sounds divine, there are few things passengers may want to skip. Here are the foods experts say you should avoid on your next cruise.

To read more, go here. 

Chef David Chang Picks Tokyo As "World's Ultimate Food Destination"

Above, a view of Tokyo from the Skytree. Photo by Armand Vaquer.

One of the world's most celebrated chefs, David Chang, has picked Tokyo as the "World's Ultimate Food Destination".

Travel + Leisure wrote:

David Chang may be at the heart of New York's restaurant scene, but his food loving heart lies thousands of miles to the east—in Tokyo. 

In the most recent issue of Lucky Peach magazine, Chang makes the case that Tokyo—not Paris or New York or Bologna, Italy—is the world's best food city. As Chang says in the article, when it comes to a food lover's paradise, "Everyone else should just bow down."

This is not surprising, even to this unsophisticated Japanese food fan, since Tokyo is home to more five-star Michelin restaurants than anywhere else in the world.

To read more, go here. 

Michelin Star Chefs Collaborating With ANA On Meals

Above, an ANA jetliner being loaded up at Narita International Airport. Photo by Armand Vaquer.

After my rather disappointing experience flying aboard United Airlines (once my favorite U.S. air carrier) in February, I decided that future flights to and from Japan will be strictly aboard Japanese or other Asian (such as Singapore Air or Korean Air) airlines.

One of my beefs was the food. It wasn't bad (as in swill). It was edible. But being edible alone does not make me want to fly on United Airlines again. Prior to my trip this year to Japan, I last flew aboard Korean Air to Japan. The food was very good (the best airline food I've had during the past ten years was with Singapore Air in 2004). United's food was probably no better than elementary school cafeteria food.

After this year's trip to Japan, I became a member of All Nippon Airways' (ANA) Mileage Club. I intend to give ANA a try the next time I go to Japan.

Incentive Travel & Corporate Meetings (U.K.) posted an article that provides another incentive for giving ANA a try:

ANA, Japan’s largest airline, has announced a new partnerships with two world-renowned chefs, Pierre Gagnaire and Toru Okuda.  

This is the first time the 3-star Michelin chefs have collaborated with ANA. They will work with the airline’s in-house, expert catering team to offer the best of French and Japanese cuisines onboard flights from Japan.  

The chefs join the close-knit circle of The Connoisseurs, launched by ANA in September 2013: a unique panel, bringing together 26 premier chefs, sommeliers, oenologists, sake specialists and ANA chefs. Under The Connoisseurs label, ANA is proud to offer its passengers an exceptional quality of service with a choice of exclusive dishes. 

Sounds good to me!

To read more, go here.