Experiences ยท Foodie

The Region,
From the Table Up

์‚ฌ์ด๊ณต ์…ฐํ”„์™€ ํ•จ๊ป˜ ์‹œ์žฅ์—์„œ ์‹ํƒ๊นŒ์ง€, ํฌ๋ฉ”๋ฅด ์™•์‹ค ์š”๋ฆฌ, ๋ฐฉ์ฝ•์˜ ์ˆจ์€ 2์ธต.

Foodie

๊ด€๊ด‘๊ฐ์ด ์•„๋‹ˆ๋ผ
๊ฐ€์กฑ์ฒ˜๋Ÿผ ๋จน๋Š” ์—ฌํ–‰

์‚ฌ์ด๊ณต ์…ฐํ”„์™€ ํ•จ๊ป˜ ์‹œ์žฅ์—์„œ ์‹ํƒ๊นŒ์ง€, ํฌ๋ฉ”๋ฅด ์™•์‹ค ์š”๋ฆฌ, ๋ฐฉ์ฝ•์˜ ์ˆจ์€ 2์ธต.

๋งค ๋ผ๋‹ˆ๋Š” ๋œจ๊ฑฐํ•˜๊ฒŒ ์„œ๋น™๋˜๋Š” ์—ญ์‚ฌ ์ˆ˜์—… โ€” ์ง‘์•ˆ ๋ ˆ์‹œํ”ผ, ์‹œ์žฅ์˜ ๊ณ„์ ˆ, ์„ธ๋Œ€๋ฅผ ์ด์–ด์˜จ ์†๋†€๋ฆผ.

์šฐ๋ฆฌ๋Š” ๊ฐ€์กฑ์ด ๋จน๋Š” ๊ณณ์—์„œ ๋จน์Šต๋‹ˆ๋‹ค: ๋‚˜๋ฌด ํ…Œ์ด๋ธ”, ๋‚˜๋ˆ  ๋จน๋Š” ์ ‘์‹œ, ๋งํ•˜๊ธฐ ์ „์— ์ฃผ์–ด์ง€๋Š” ํ•œ ๊ทธ๋ฆ‡ ๋”.

๋‚˜๋Š” ์•„์นจ ์ฒซ ์Ÿ๋ฐ˜์˜ ์Œ€๊ตญ์ˆ˜๋ฅผ ๊ฟˆ๊ฟ‰๋‹ˆ๋‹ค โ€” ๋ฐค์ƒˆ ๋“์ธ ๋ง‘์€ ์œก์ˆ˜.

Foodie

์–ด๋””๋กœ ๊ฐˆ๊นŒ

์ง€์—ญ & ํ•˜์ด๋ผ์ดํŠธ

Each pairing of place and practice โ€” chosen for depth as much as beauty.

์‹œ๊ทธ๋‹ˆ์ฒ˜ ๋ชจ๋จผํŠธ

์—ฌ์ •์„ ๊ตฌ์„ฑํ•˜๋Š”
์ˆœ๊ฐ„๋“ค

๋””์ž์ด๋„ˆ๋“ค์ด ์—ฌํ–‰ ์ „์ฒด๋ฅผ ๊ตฌ์„ฑํ•˜๋Š” ์ž‘์€ ์žฅ๋ฉด๋“ค โ€” ์›ํ•˜๋Š” ์žฅ๋ฉด์„ ์ด๋ฆ„์œผ๋กœ ๋ถˆ๋Ÿฌ์ฃผ์„ธ์š”.

Hanoi ยท Dawn

๋‚˜๋Š” ๊ฟˆ๊ฟ‰๋‹ˆ๋‹ค the phแปŸ queue

Join the 6am line with our chef; learn why the broth starts at midnight the day before.

Bangkok ยท Midnight

๋‚˜๋Š” ๊ฟˆ๊ฟ‰๋‹ˆ๋‹ค Chinatown after dark

Yaowarat's charcoal woks at their loudest โ€” boat noodles and toasted chestnuts at 1am.

Mekong ยท Afloat

๋‚˜๋Š” ๊ฟˆ๊ฟ‰๋‹ˆ๋‹ค the floating kitchen

Cook lunch on a sampan with a delta family; herbs picked from the garden you're floating past.

Phnom Penh ยท Palace table

๋‚˜๋Š” ๊ฟˆ๊ฟ‰๋‹ˆ๋‹ค royal Khmer cuisine

A tasting of recipes revived from the palace archives, served riverside.

์ƒ˜ํ”Œ ์ผ์ •

์šฐ๋ฆฌ์˜ ์ผ์ •์œผ๋กœ ์‹œ์ž‘ํ•ด,
๋‹น์‹ ์˜ ์ผ์ •์œผ๋กœ ๋๋‚ด์„ธ์š”

Three starting points our designers refine into bespoke itineraries.

๊ผญ ๋ง›๋ณด๊ณ  ์‹ถ์€ ๊ฒƒ์„ ์•Œ๋ ค์ฃผ์„ธ์š”.

์–ด๋–ค ๊ฐ€์ด๋“œ์—๋„ ์—†๋Š” ์‹ํƒ. 24์‹œ๊ฐ„ ๋‚ด ํšŒ์‹ .

์—ฌํ–‰ ๊ณ„ํš ์‹œ์ž‘