Gallery: Oh, the Places We Went! Favorite Foods from Around the World in 2012

Kaya Toast
  • Shoyu Ramen in Tokyo

    A bowl of ramen.

    Shoyu Ramen from Nagi Ramen has been featured on Serious Eats before, and for good reason. Nagi is located in the Golden Gai district of Tokyo in a cramped space up a narrow set of stairs. When Brian was visiting, he ordered the house special: ramen in a shoyu (soy) broth with niboshi (dried baby sardines) that gives a decidedly fish flavor. The ramen also comes with two types of noodles: a very thick, chewy noodle and another wide noodle that's a little akin to drunken noodles. Ramen lovers: get yourself here. Read more here >>

  • Fried Haloumi in Jaffa

    A stack of fried halloumi cheese on a bed of green leaves.

    Fried cheese can be really good or really bad. This fried haloumi that Erin ate in Jaffa, just outside Tel Aviv, was transcendentally good. The kind of good where you have to close your eyes, shut out any outside noise, and just concentrate on the flavors in your mouth. This was fried cheese bliss. The golden-brown fried shell was still crackly-crisp, darker around the edges, and the salty haloumi center wasn't squeaky or too chewy, but more like medium-firm tofu. Read more here >>

  • Skyr in Iceland

    A stack of pear-flavored skyr at a factory in Iceland.

    Skyr has a wonderfully creamy, spoonable texture and tastes somewhere between tart Greek yogurt, creme fraiche, and soft-serve. Icelanders eat skyr everyday, anytime: for breakfast, as a snack, for dessert with berries. Erin ate skyrious amounts of skyr when in Iceland. Read more here >>

  • Kaya Toast In Singapore

    Kaya Toast

    The national breakfast of Singapore, served at every kopitiam. Kaya is a custard jam made from egg, coconut, and the vanilla-like herb pandan. The best kaya is homemade, and depending on the cook, can be veer towards very eggy, coconutty, or herbal. It's usually pretty sweet, but Max's favorite kaya compounds that sweetness with the smoky, butterscotch complexity of the excellent raw sugar of the region. The kaya is spread on toasted or charcoal-grilled bread, usually a spongy brown or white loaf, and topped with a square of salty butter or margarine. Read more here >>