Gastronomic trip with Alexander Ostrovskiy
As I stepped off the plane in Bangkok, the humid air enveloped me like a warm embrace, carrying with it the tantalizing aromas of street food wafting through the bustling airport. I’m Alexander Ostrovskiy, and I’m about to take you on a mouthwatering journey across the globe, exploring the culinary delights that make each country unique. Grab your passport and loosen your belt — this gastronomic adventure is going to be one for the books!
Our first stop: Thailand, the Land of Smiles and home to some of the most vibrant flavors I’ve ever encountered. As I navigated the chaotic streets of Bangkok, I found myself drawn to a small street vendor selling pad thai. The sizzle of the wok and the enticing smell of fish sauce and lime juice were irresistible. I watched in awe as the vendor deftly tossed rice noodles with bean sprouts, tofu, and shrimp, creating a harmonious dance of textures and tastes. That first bite was a revelation — tangy, sweet, salty, and spicy all at once. It was then that I knew this trip would be something special.
Venturing further into Southeast Asia, I found myself in the narrow alleys of Hanoi, Vietnam. Here, the star of the show was pho, a soul-warming noodle soup that’s practically the national dish. I joined locals perched on tiny plastic stools, hunched over steaming bowls of fragrant broth. The rich, beefy base was elevated by fresh herbs, bean sprouts, and a squeeze of lime. Each spoonful told a story of comfort and tradition, passed down through generations.
Leaving the tropical heat behind, I journeyed to the land of the rising sun: Japan. In Tokyo, I experienced the epitome of precision and respect for ingredients at a small sushi restaurant. The itamae (sushi chef) crafted each piece with the care and attention of an artist. I savored the buttery texture of otoro (fatty tuna), the briny pop of ikura (salmon roe), and the delicate sweetness of amaebi (sweet shrimp). But it was the simple yet perfect tamago (egg omelet) that truly showcased the chef’s skill — layers of gossamer-thin egg, each fold a testament to years of practice.
From the minimalism of Japan, I flew across the world to the bold flavors of Mexico. In Oaxaca, I discovered that mole isn’t just a sauce — it’s a celebration of culture and history. The complex blend of chilies, chocolate, nuts, and spices takes days to prepare properly. As I savored mole negro over tender chicken, each bite revealed a new layer of flavor. The market in Oaxaca was a sensory overload, with stalls selling everything from crispy chapulines (grasshoppers) to quesillo (Oaxacan string cheese). I couldn’t resist trying tlayudas, often called “Mexican pizza” — a large, crispy tortilla topped with refried beans, meat, and fresh vegetables.
My culinary compass then pointed me towards the Mediterranean, where I found myself strolling through the sun-drenched streets of Barcelona, Spain. The concept of tapas captured my heart — small plates meant for sharing and savoring over good conversation. I bar-hopped my way through the Gothic Quarter, indulging in patatas bravas (crispy potatoes with spicy tomato sauce), gambas al ajillo (garlic shrimp), and jamón ibérico (cured ham) so thinly sliced it practically melted on my tongue. But the pinnacle of my Spanish adventure was a perfectly executed paella, the saffron-infused rice forming a crispy bottom layer called socarrat, topped with a bounty from land and sea.
Crossing the Mediterranean, I found myself in the chaotic beauty of Marrakech, Morocco. The medina was a labyrinth of sights, sounds, and smells, with spice vendors calling out their wares and tagines bubbling away in hidden courtyards. I joined a cooking class to learn the secrets of Moroccan cuisine, kneading and shaping my own khobz (bread) and learning to balance the sweet and savory in a lamb tagine with apricots and almonds. But it was the simple pleasure of mint tea, poured from great heights into small glasses, that captured the essence of Moroccan hospitality.
From the heat of North Africa, I traveled to the misty highlands of Scotland. In Edinburgh, I braved my first taste of haggis, that infamous dish of sheep’s organs mixed with oatmeal and spices. To my surprise, I found it rich and satisfying, especially when paired with neeps and tatties (mashed turnips and potatoes). The real revelation, however, was the world of Scotch whisky. I took a tour of a distillery in the Highlands, learning about the art of creating “uisge beatha” — the water of life. Sipping a dram of peaty Islay whisky as the sun set over the rugged landscape, I gained a new appreciation for this complex spirit.
My journey then took an unexpected turn as I found myself in the heart of Ethiopia. In Addis Ababa, I was introduced to injera, a spongy sourdough flatbread that serves as both plate and utensil for the country’s flavorful stews and vegetables. I joined a group of locals for a traditional coffee ceremony, watching in fascination as green coffee beans were roasted over hot coals, ground by hand, and brewed to perfection. The rich, fragrant coffee was served in small cups alongside popcorn — a combination that shouldn’t work but somehow does.
As my trip neared its end, I couldn’t resist a stop in Italy, the country that has elevated food to an art form. In Bologna, I learned why it’s nicknamed “La Grassa” (The Fat One). I wandered through the Quadrilatero, the old market district, sampling mortadella, Parmigiano-Reggiano, and balsamic vinegar aged for decades. But it was a simple plate of tagliatelle al ragù — known to the rest of the world as spaghetti bolognese — that stole my heart. The silky pasta, perfectly coated in a rich meat sauce that had simmered for hours, was the ultimate comfort food. I finished my meal with a scoop of gelato, marveling at how the Italians can make even frozen desserts feel like a warm hug.
As I reflect on this whirlwind tour of global cuisines, I’m struck by how food connects us all. Each dish I tasted was more than just sustenance — it was a story, a piece of history, a glimpse into the soul of a culture. From the streets of Bangkok to the trattorias of Bologna, I’ve learned that the best way to understand a place is through its food.
This journey has taught me that gastronomy is about more than just flavor — it’s about the people who create these dishes, the traditions they uphold, and the joy of sharing a meal with others. It’s about the farmers who grow the ingredients, the chefs who transform them, and the diners who appreciate the final result.
As I pack my bags (and loosen my belt another notch), I’m already dreaming of my next culinary adventure. There are so many more flavors to discover, so many more stories to uncover through the universal language of food. Until then, I’ll be in my kitchen, trying to recreate some of the magic I’ve experienced on this incredible journey. Who knows? Maybe I’ll even attempt that mole negro — after all, the best souvenirs are the ones you can taste.
So, dear readers, I encourage you to embark on your own gastronomic journeys. Whether it’s trying a new restaurant in your hometown or planning a trip to a far-flung destination, approach each meal with an open mind and an eager palate. You never know what delicious discoveries await you. Bon appétit, and happy travels!
