As the travel and hospitality industry comes to a halt in the wake of COVID-19, Skyscanner continues to explore different ways we travellers can experience the joy of travel, from the comfort of our homes.
With a collection of diverse recipes, Travel From Your Kitchen inspires everyday home cooks to taste what the world has to offer by hosting a range of recipes contributed by celebrated chefs, famous food influencers and Skyscanner staff all across Asia-Pacific. Each recipe comes with a story of how the dish evokes a memory of a certain place, celebrating the spirit of travel.
“Being travellers ourselves, we know that one of the best parts of a trip is tasting the local cuisine and flavours. Social distancing measures has also made it difficult for us to go out to enjoy a meal and drinks. With Travel From Your Kitchen, Skyscanner aims to unite the world through food – we want to remind travellers of all the places they can discover once all of this passes,” Aly Ang, Skyscanner spokesperson.
Travel From Your Kitchen is part of a series of initiatives Skyscanner is launching aligned with its #WeWill movement. Designed to focus on the future, #WeWill seeks to help us travellers remain optimistic and hopeful during this difficult time.
Here are some notable recipe contributors you can follow.
Rosalyn Lee (Recipe: Singaporean Bak Chor Mee)
Rosalyn helms her own travelogue ‘Rozz Recommends’ on Clicknetwork, Singapore’s #1 YouTube Channel with over 1 million subscribers. In her free time, Rozz loves flying her drone, experimenting in the kitchen, spending time with her baby nephews.
Cheesie (Recipe: Japanese Yakiniku)
Cheesie is an award-winning content creator originally from Kuala Lumpur, Malaysia and currently based in Singapore. She frequently blogs about her inextinguishable fiery love for Japan and its cuisine.
The Lokal (Recipe: Singaporean Kaya or Coconut Milk Jam)
In 2014, Aussie Chef Darren Farr started The Lokal, a casual Australian Restaurant-Bar with an open kitchen concept, providing customers with honest house-made comfort food from day to night — including butter, sauces, pickles & meats all made on site with good produce. The Lokal is currently open for takeaway and delivery. Order via WhatsApp at 6423 9918.
Supply & Demand (Recipe: Hawaiian Salmon Aloha Poke Donburi)
Inspired by the trattorias and pizzerias of Italy, Supply & Demand serves hearty Italian cuisine and like to keep it simple – just like the Italians do. Supply & Demand Novena currently remains open, with an island-wide delivery menu. Contact via WhatsApp at 8369 6887.
Paper Lantern Gin (Recipe: Vietnamese Tropical Collins)
Paper Lantern is a Premium Asian Gin inspired by the spices, herbs and fruits from across Southeast Asia. The gin is crafted in a Living Distillery sourcing the best that the region offers.
Paper Lantern Gin is currently offering free next-day delivery on all orders.
Big La, Small La (Recipe: Szechuan La Zi Ji)
Big La, Small La redefines Szechaun Mala with a healthier. homemade Mala sauce that does not compromise on taste. Orders can be made through Deliveroo to select locations.
Larissa Takchi, Chef and winner of MasterChef Australia 2019 (Recipe: Greek Loukoumades)
Larissa, affectionally known as Larry, is Australia’s MasterChef winner for 2019, the youngest to ever win the 11-year long series on Network Ten. Born and raised in Sydney in a big Lebanese family, Larissa says her fondest memories of food start in her grandparent’s peach farm. She dreams of one day opening her own farm to table dining experience in Sydney’s Hills District.
Derek Lau, MasterChef Australia 2019 Season 11 contestant (Recipe: Malaysian Chicken Curry)
Derek was the clear fan favourite in MasterChef Series 11 (2019), best known for his dumplings and fried chicken. A passionate foodie, Derek now shares his kitchen experiments on his Instagram as he looks forward to achieving his dream to open a restaurant.
Sally O’Neil, The Fit Foodie and Author of The Fit Foodie Meal Prep Plan (Recipe: British Blender Cookie Dough)
After losing 14kg from adopting a healthier lifestyle, Sakky shares her journey with others on The Fit Foodie blog. She also works as a commercial food photographer and stylist, is studying a bachelor of health science in nutrition and dietetics, and is the author of two cookbooks.
Paul Kristoff, Founder of travel, food and culture magazine, The City Lane (Recipe: Peruvian Kingfish Ceviche)
Paul founded The City Lane back in 2009 as a place to share photos of his travels around Europe with friends and family. The City Lane might have changed quite a lot since those early days but one thing that’s remained constant is Paul’s passion for food, travel and culture, and a desire to photograph and write about his experiences.
Andy Dark, Chef and TV Host (Recipe: Korean Sundubu Jjigae or Tofu Stew)
As a graduate from the Le Cordon Bleu Culinary Arts Institute in Ottawa, Andy has been engaging in all sorts of food culture related work. With 40,000 subscribers on his YouTube channel and social creator demonstrating creations of dishes from around the world, Andy has been playing an active role by appearing in TV shows as a host or special guest, sharing and promoting his food history and cultural knowledge.
Milo Chau, Cooking Instructor and KOL (Recipe: Saikyo Yaki Bento)
Milo Chau been an active influencer in the Hong Kong community sharing his culinary adventures and homemade recipes online. Besides his duty as a full-time cooking instructor at ABC Cooking Studio, Milo regularly gets invited by restaurants and cafes for tasting and reviews online documented by his unique style of photography.
Radhika Khandelwal, Chef-Owner of Fig & Maple Delhi and Ivy & Bean Delhi (Recipe: Eggplant Mojo)
Radhika serves exquisite farm-to-fork menus at her restaurants and whips up veggie meals for Jamie Oliver’s new series, Meat-free Meals. The eco-warrior chef champions zero waste, local and seasonal produce and agrarian biodiversity, while simultaneously advocating for multiple United Nation’s Sustainable Development Goals (in and out of her kitchen). She represents India at Chefs’ Manifesto, a global community of chefs that works to create a sustainable food system, and is actively involved in the World Economic Forum’s Scaling Up Nutrition movement.
Special thanks to Skyscanner for the information. Featured image: Skyscanner