InsIde AsiA

ิิิิิิิิMAY 2014 IssUe # 1 BACKYARd TRAVeL

Ideas: Maeve nolan & the Backyard Travel Team – Copywriting: Christian sutton,partners & friends – Graphic design & layout: Bussarin Grainok

TAsTiNG THEREGiON

sPiCY LEssONsThe secrets of delicious Thaicuisine. Learning to cook thetasty Thai way from market to mouth.

WOOD FiRED FOODCooking on a wood fired stove and genuine Mekong delta hospitalityat our homestay in Vietnam.

PEEKiNG DUCKOnce just a dish for nobility, takea peek at China’s most celebrateddish; crispy Peking duck.

TAsTEs OF LAOs‘Insider’ dining tips from our Laosbased travel specialist on s.e.Asia’smost relaxed Capital, Vientiane

JOiN Us ON AN ExPLORATiON OF THECULiNARY LiFE OF AsiA; THE sWEET,THE sOUR AND THE sPiCY

FOOD HEAVEN

From the freshness of Japanese gastronomy to the sizzling hot curries of Thailand and Indonesia,

the spectrum of flavors throughout Asia pleasures, stimulates and often surprises.

Asia is a diverse palate of Inspirational gastronomy and sampling regional cuisine is a special part of any authentic

travel experience that we can’t recommend enough. I hope Our new e-Magazine inspires you to seek out such opportunities on

your next trip to Asia!

WeLCOMe TO THe FIRsT OF MAnYInsIde AsIA MAGAZInes!

OUR eXCITInG FIRsT IssUe ReVOLVes AROUnd THe IMPORTAnT MATTeR OF eATInG.

MAEVE NOLANGeneral Manager - Backyard Travel

TALKInG FOOD

COnTenT

DiGEsTiNG LOCAL CULTURE

eat, Learn, Love in delicious Yangon10

A sPiCY LEssON

Learning to cook the tasty THAI way04

sOCiAL FOODiEs

Our favorite blog posts on the region’s most appetizing food

12TAsTEs OF LAOs

Tips for a day of eating indulgence16TOP 5 HANOi EATs

Where to go for the best local eats20

Ideas: Maeve nolan & the Backyard Travel Team – Copywriting: Christian sutton,partners & friends – Graphic design & layout: Bussarin Grainok

PEEKiNG DUCK

Mini guide to preparing China’sfavorite food

18

TUCKiNG iNTO JAPAN

A shortQ&A session

with ourJapan specialist

11

WOOD FiRED FOOD

Authentic Vietnam homestay 08

LEARNiNG TO COOK THE TAsTY THAi WAYFROM MARKET TO MOUTH – THE sECRETs OFCOOKiNG DELiCiOUs THAi CUisiNE

A sPiCYLEssON

COOKiNG WiTH ANGsANA | THAiLAND | BACKYARD TRAVEL04

One thing that surprises many first-time travelers to Thailand is that the local food is scarcely recognizable.

Translation to western tastes often filters out the nuances of what is in fact a sophis-ticated fusion of spices.

One way to combat any cravings after dis-covering the delights of local cuisine is to take a food class while on holiday. Once the tricks and techniques have been mastered, an authentic version can then be easily replicated at home.

Having begun teaching Thai cooking to locals in Florida, UsA back in 2003, Khun Angsana is now back in Bangkok. Having learned the tricks, techniques and family recipes from her mother and grandmother she is now committed to passing on those skills – and secret recipes – to not only foreign travel-ers but also Thai locals.

“In Thailand it is very cheap and easy to get good food from outside the home, so even a lot of Thais don’t know how to cook!” laughs Angsana as she skillfully prepares some freshly grated coconut for her next students. “A lot of people also still live with their par-ents so often you would have your mother cooking for you every day. “

“In Thai cooking we use a lot of fresh herbs and vegetables. We don’t use much oil ex-cept for deep fried dishes. We can have a lot of different flavors in one dish: spicy, sweet, sour, and salty and this is the key, you have to learn how to balance all these flavors in the one dish.

The hardest thing though can sometimes be getting the right ingredients. We usually don’t have a big fridge or freezer to keep the in-gredients fresh (especially the meat) so in-stead we like to go to the market and look for the freshest ingredients we need for the day.”

“spicy, sweet, sour, andsalty, this is the key”

05BACKYARD TRAVEL | COOKInG WITH AnGsAnA | THAILAnd |

‘nuea Yang nam Tok’ , sliced grilled beef in a spicy dressing with shallots and herbs

Thai Chilies Gaeng Keow Wan – Green Curry

Angsana is one of many in Bangkok that of-fer expert tutelage in the art of Thai cuisine but few have the one-to-one philosophy that she can provide.

“My lessons are very much hands-on. stu-dents have to do all the preparation and cooking themselves,” she says with a smile. “I instruct and show the basics but the stu-dents have to do all the hard work. That way they will remember better.”

The program is certainly one of a kind – not just thanks to Angsana’s outgoing, bubbly personality. Whereas many schools will often have a fixed schedule, where students have to learn whichever dishes are planned, Ang-sana’s cooking allows students to pick their own favorites to learn from a batch of Ang-sana’s family recipes.

COOKInG WITH AnGsAnA | THAILAnd | BACKYARD TRAVEL06

“I instruct and show thebasics but the students have

to do all the hard work.”

“I prefer teaching private classes as I can pay more attention to my students and they can select their own dishes to learn to cook. This gives them a chance to ask me about ingre-dients, preparation techniques, how people eat and live in Thailand and learn about gen-eral life and culture in the country.”

“I meet the students and take them to buy fresh ingredients at the local market near my house. I give them tips on how to look for the freshest meat and seafood. After that we head to my home, wash all the ingredients, and then I instruct them how to prepare the meal by themselves.

If we are making curry we always make the curry paste from scratch. I get fresh grated coconut to make the coconut milk and use a pestle and mortar to crush all the ingredi-ents by hand. After we have finished cooking, we all sit down together in my kitchen and sample the food”

At Backyard Travel we feature Ang-sana’s Thai Home Cooking school in many of our tailor-made tours and the unique private experience can also be added to any of our other tours that pass through Bangkok.

Contact our Thailand Travel special-ist to discuss this and other tours:

thailand@backyardtravel.com

07BACKYARD TRAVEL | COOKInG WITH AnGsAnA | THAILAnd |

“If we are making curry wealways make the curry paste

from scratch”

AND iT’s BECAUsE OF THis PERsONAL ATTENTiON THAT ANGsANA’s sCHOOL HAs BEEN sUCH A REsOUNDiNG sUCCEss. FROM sTART TO FiNisH, THE ExPERiENCE is AN iNTiMATE ONE, As THE ExPERiENCED CHEF LiTERALLY TAKEs sTUDENTs BY THE HAND AND LEADs THE WAY - FROM THE sKYTRAiN TO THE KiTCHEN ViA THE LOCAL MARKET.

That first night of our homestay, mum and I pattered around our exceedingly shy hostess as she cooked up a feast

in the kitchen. I watched in fascination as her daughter propped up more firewood under the boiling water, readying it to steam thered snapper that had been caught from the water lapping the Island. Here was a moth-er and daughter, in the 21st century, cooking with 100% local ingredients on a wood-fired stove.

The mother was a picture of silent calm, multi-tasking with practiced ease betweenbowls of beef, macaroni, prawns, snapper,local vegetables and fruits that were like-ly sourced from her own backyard or the floating markets we had witnessed along the river that morning. It was like watching a slow meditative dance where moments of reflection were frequent through the process; from judging the thickness of the crimped cucumbers to evaluating the con-sistency of the rice flour and duck egg bat-ter for our Banh Xeo demo.

GenUIne HOMesTAY HOsPITALITY In THe MeKOnG deLTAA Guest article by Arva Ahmed of www.iliveinafryingpan.com

THE WOOD FiRED sTOVE AT OUR HOMEsTAY iN ViETNAM

THe WOOd FIRed sTOVe | VIeTnAM | BACKYARD TRAVEL08

09

The two ladies of the fam-ily extracted a feast thatwas in fact the most memo-rable meal throughout myfive day stay in Vietnam. They brought out dish afterdish, blowing us away with their hospitality, andtouching our palettes with flavors that lovingly combinedto create an unforgettable, heartwarming meal. The ladiesdid not sit down for an in-stant, refusing to eat withus because they were busy curating our meal.In retrospect, I feel ter-ribly gluttonous for tuck-ing into the multicoursedinner while the ladies of the house were silentlytoiling away in the kitchen.

But at the time, all decorumwas forgotten. If I slapped my hands from reaching out forfifths of those milky soft Banh Xeo pancakes with crunchysprouts and pink baby prawns, it was less because of decorum and more be-cause I knew what dishes were still waiting to make it to the table.

My restraint was rewardedwith bowls of baby macaroni soup. The dish was bursting with pepper and the earthy stock of farm-fresh veg-etables, creamy chunks of snapper coated in garlic and bedded with fleshy toma-toes, curly strips of beef with wholesome cauliflower flo-rets and sweet potato chips with malt trickling down their wavy edges.

Then of course we finished with the customary plate of tasty fruit.

I cannot recommend a homestay enough and thescene of the mother and daughter silently movingfrom stove to stove is one that I will always treasurewhen I think back to my Viet-nam trip.

This is a country whose wealth is its simplicity of localingredients and of self-sus-taining life, and you cannotappreciate the paradoxical reality of it all without peer-ing over the shoulder of a Vi-etnamese mother.

THe WOOd FIRed sTOVe | VIeTnAM | BACKYARD TRAVEL

“you connect with a culture in a home, with a family, in a real-life

setting that plays out every day”

Arva traveled with us on a Mekong delta homestay. If you fancy your own culinary close encounter then con-tact our Vietnam Travel specialist: vietnam@backyardtravel.

Our ‘eat, Learn, Love Yangon’ tour is one of the most delicious ways to discover the enigmatic former capi-

tal of Myanmar and offers the chance to investigate the artistic soul of Yangon, a city whose flourishing art scene has devel-oped a unique voice.

Armed with a hunger for food, and a thirst for art, music and literature, this gastro-nomic tour offers a chance to visit the top local eating spots as well as some fascinat-ing cultural sites.

dIGesTInG LOCAL CULTURe In YAnGOn

dIGesTInG LOCAL CULTURe | MYAnMAR | BACKYARD TRAVEL10

For more ideas and itineraries including culinary experiences on the streets of Myanmar, contact our Myanmar travel consultant by email now: myanmar@backyardtravel.com

deLICIOUs dIsCOVeRIes On A neW TOUR

HIGHLIGHTs OF THe eXPLORATIOn InCLUde…

The astounding architecture of the Kyauktawgyi and shwedagon Pagodas.

Numerous colonial-style buildings echoing the era of British rule.

The ‘Golden Valley’ area and the new Treasure Gallery established by Min Wai Aung, a famous local artist renowned for his wonderful paintings of monks.

The knowledgeable and friendly Backyard Travel guide will provide some great local insight on this fabulous foodie tour, lead-ing epicurean adventurers to lesser-known stalls and shops only locals know about, such as a quaint tea shop packed with Yangonians every hour of the day.

The culmination of this tour for all the senses takes travelers to ‘Feel Myanmar’, a popular local restaurant where groups of locals gath-er to feast on delicious curries – a satisfying way to round-off an exploration of Myan-

Browsing dusty shelves for antiques and bric-a-brac on Dhamazedi Rd

street markets and colorful vendors selling sweets and lesser known fruits

Hand picked gallery visits based on your preference, including famous ‘River’ and‘Lokanat’ galleries

ONE OF OUR REsiDENT JAPAN TRAVEL sPECiALisTs, ‘TUCK’ is A LOVER OF ALL THiNGs JAPANEsE. iN THis sPECiAL FOOD EDiTiON OF OUR NEW MAGAziNE, WE GAVE HER A qUiCK q&A ON THE WHAT, WHERE, WHY AND HOW OF JAPANEsE CUisiNE.

What is your favorite Japanese dish?sushi. Or Tempura. It’s too difficult to choose, don’t make me! I love them equally.

Where is the tastiest food experience you ever had in Japan? I still dream about one of the many sushi bars I visited in dotonbori, Osaka. Winter version of ‘Pocky’ by Glico is my favorite snack in Japan.

Why do you love Japanese cuisine so pas-sionately?Because it’s delicious, fresh and super healthy!

Where can travelers learn the techniques required to prepare Japanese cuisine?There is an institute in Japan where they teach techniques for making sushi and soba. Backyard Travel can arrange the class on one of our tours – it’s a really great experience and makes for a nice treat for people back home after a holiday.

Why does it take so long to become a quali-fied Fugu chef?A small part of the fugu fish is poisonous and the chef needs to remove that part so precisely or else people can actually die from eating it! so training is very important as people love the taste so much.

How do you say “Thank you, that was deli-cious!” in Japanese?You should say “Arigato gozaimasu. Oishi-kattadesu!”

‘TUCKiNG’ InTO JAPAn

11BACKYARD TRAVEL | TUCKInG InTO JAPAn | JAPAn |

Whether you are an experienced gas-tronome or a culture vulture, Tuck is

eager to hear your ideas of what sort of vacation you would love to take in Japan: japan@backyardtravel.com

sOCiAL FOOdIesA sELECTiON OF OUR FAVORiTE sOCiAL POsTiNGs

BEsT sOUP PHO sURE?What Backyard Travel GM Maeve misses most about life in Hanoi.

http://triptease.com/vietnam/ho-tels/bat-dan-street-hanoi-best-soup-pho-sure-45954

BREAKFAsT iN AsiAPros and cons of the morning meal, Asian style.

http://www.afar.com/highlights/breakfast-in-asia?

AsiAN CUisiNEOur ongoing Pin board of signature Asian dishes.

http://www.pinterest.com/back-yardtravel/asian-cuisine/

i LiVE iN A FRYiNG PAN

AUsTiN BUsH

ViETNAMEsE GOD

HUNGRYDOCTOR

BACKYARD TRAVEL | sOCIAL FOOdIes | OnLIne |12

13BACKYARD TRAVEL | sOCIAL FOOdIes | OnLIne |

BACKYARD TRAVEL | sOCIAL FOOdIes | OnLIne |14

FOODiEBLOGsWE LiKE TALKiNG ABOUT FOOD ALMOsT As MUCH As WE LiKE EATiNG iT. HERE’s A sELECTiON OF OUR FAVORiTE FOOD RELATED BLOG POsTs.

THE RAW AND THE ALMOsT COOKEDTo cook or not to cook, the Japa-nese say ‘not’.

http://www.backyardtravel.com/blog/musings/the-raw-and-the-almost-cooked/

CHOPsTiCKs AND PAssiON ON ViETNAM’s siDEWALKssaigon’s street specialties.

http://www.backyardtravel.com/blog/destinations/vietnam/chop-sticks-and-passion-on-vietnams-sidewalks/

THAiLAND’s TRAFFiC LiGHT CURRiEsRed, yellow or green. Choose your spices.

http://www.backyardtravel.com/blog/destinations/thailand/thai-lands-traffic-light-curries/

EAT YOURsELF HEALTHYThe Chinese philosophy of bal-anced eating.

http://www.backyardtravel.com/blog/destinations/china/eat-your-self-healthy/

EATiNG AsiA: DELiCiOUs OR DisTURBiNG?Left field food.

http://www.backyardtravel.com/blog/destinations/eating-asia-de-licious-or-disturbing/

WEiRD AND WONDERFUL FRUiTs OF AsiAAn introduction to the lesser known fruits of the region

http://www.backyardtravel.com/blog/musings/weird-and-wonder-ful-fruits-of-asia/

15BACKYARD TRAVELL | sOCIAL FOOdIes | OnLIne |

We AsKed OUR LAOs-BAsed TRAVeL sPeCIALIsT sOMnUeK sOULIPHOne FOR HIsIdeAs On WHeRe TO enJOY A dAY OF eATInG IndULGenCe In THe LAId-BACKCAPITAL VIenTIAne.

LAOsViENTiANE

A dAY In VIenTIAne | LAOs | BACKYARD TRAVEL16

While on vacation in Asia we always sug-gest sampling the local food and trying to steer clear of dishes that might be more familiar back home. There are though certain tasty exceptions to the rule and French influenced Vientiane is home to some of the most splendid bakeries in southeast Asia.

Located on nokeokumanne Rd, La Benne-ton is the epitome of modern food fusion in Laos, and for that reason it’s the perfect place to start your day of indulgence with a sweet Kouignamann pastry and latte made with locally grown coffee beans.

From there we’d advise you take a morn-ing ride around the city to visit the local markets in Vientiane’s suburbs led by one of our expert local Backyard Travel guides.

during your ride you’ll have the chance to see how many of the local dishes are made from scratch, including deliciously fresh sticky rice as you immerse yourself into a lesser known side of this laid back city.

In the late afternoon you’ll make your way back into the center of the sleepy city and head to ‘Lao Kitchen’ for a lazy lunch. This small eatery is tucked away down one of the smaller streets around the corner from the Lao national Museum, and is of-ten overlooked by passers-by for its unas-suming appearance.

Fresh and delicious, many of the dishes you’ll sample offer echoes of Isaan food from Thailand; although many find this style of Laos food is not quite as spicy as their southern neighbors. My personal fa-vorites here are the ‘Laab Xong Keuang’, a spicy salad made with chicken mince or duck, and the Luang Prabang stew. Be sure to try them!

To work up an appetite for dinner I’d sug-gest to continue the bike ride through the hazy afternoon streets to see some of the various city sites. Cycling up to ‘That Lu-ang’, you’ll find the holiest site in Laos. That Luang was built in the 16th century by King settethirat and looks especially majestic after the sun has set.

After That Luang you should then visit the ‘Putaxay’ monument, Laos’ version of the Arc de Triomphe. It’s possible to stop and climb the steps to the top to see a sweep-ing view over the low-rise city skyline. Hopefully now hungry again, I’d encourage you to let your guide escort you to the riv-erside for dinner.

This area is the most vibrant at night time as locals of all ages flock to the 3km stretch of riverside to shop, exercise or simply hang out with friends. There are several outdoor aerobics classes taking place af-ter the sun has set juxtaposed by couples of all ages whiling away their evening by strolling down the promenade together.

There is a great variety of food here and the atmosphere is wonderfully vibrant. sit back and enjoy before heading to the night market where red-canopied stalls sell a range of goodies from trinkets to tasty sweets and ice creams.

17BACKYARD TRAVELL | A dAY In VIenTIAne | LAOs |

“Laos developed a passion for French food, resulting in

some genuinely unique fusion experiences”

Whether you are on a fixed schedule or playing it by ear, a day spent exploring Vienti-ane rewards with sights and sounds of one of the more authentic and undeveloped

city destinationsin Asia :

laos@backyardtravel.com

MAeVe’s edITORIAL HIsTORY OF PeKInG dUCK | CHInA | BACKYARD TRAVEL18

Perhaps one of China’s most icon-ic dishes, Peking duck is a special treat that can be found in China-towns all around the world. Peking is the former name of the China’s capital, which is now known as Bei-jing, but the name of the dish has remained unchanged.

Peking duck was originally only the food of Chinese nobility due to the dedication and special preparation the dish requires, and was said to be the favorite of the emperors of the ancient dynasties circa 1330 onwards.

Legend has it that the secret recipe and preparation steps for the dish were so closely guarded that it had to be smuggled out of the palace.

PeKInG dUCKA ‘PEEK’ AT CHiNA’s FAVORiTE FOOD

19BACKYARD TRAVEL | MAeVe’s edITORIAL HIsTORY OF PeKInG dUCK | CHInA |

The bird is then roasted in a hung oven, which were developed in the imperial kitchens of the Qing dynas-ty. These unique ovens are fired by special wood taken from only date, peach or pear trees, which give the roasted ducks a unique aroma and subtle, fruity flavor to the skin.

Once roasted, the delicious duck then goes through the carving pro-cess and is served whole on a plate for diners to share.

The now-crispy skin, regarded as one of the finest parts of the dish, is often dipped in sugar and garlic sauce before eaten, while the duck meat is traditionally eaten by hand, wrapped in small steamed pan-cakes with spring onion and sweet bean sauce.

so there you have it - that’s the de-licious secret of Peking duck! It also explains why it’s almost impossible to make at home…it’s certainly one of those dishes that (unless you have all the required equipment and are a genius in the kitchen!) you can only eat in a restaurant.

If you’re heading to China soon and would like to know the best places to try Peking duck, then feel free to get in touch with our local Travel specialists who are based in China:china@backyardtravel.com.

now, China’s national dish is more affordable, but the techniques to prepare the dish re-main largely unchanged and painstaking. Before the cooking begins, the prep work involved in creating the perfect Peking is extensive. For the ideal dish, the duck selected should be a young, white feathered bird around 2-2.5kg, which has been reared specifically for the pro-cess.

After plucking, the duck is thoroughly cleaned before the unique step of pumping air into the bird to separate the skin from the fat. The duck is then hung to dry out until the roast-ing process. during the hanging, the duck is glazed with a layer of maltose syrup.

Ca at Cha Ca La VongThe dish Cha Ca originated in Hanoi at the doan family restaurant over a century ago. The street was lat-er named Cha Ca street after the dish, and to this day only one meal is served here: pan-fried fish with dill and spring onions, cooked at the table, served with vegetables.

Ideally a lunch venue, the restaurant (at 107 Cha Ca st, Hoan Kiem dis-trict) is basic yet authentic, but high tables and comfortable seating are offered. The restaurant may have become a victim of its own success as portions have decreased over the years and service can be hit and miss, however the history and quirky décor help you overlook its shortcomings!

Bun Cha at Bun Cha nem Cua Be dac KimAgain, a restaurant serving a small, specialized selection, Bun Cha Ha-noi offer only charcoal-grilled pork patties with vermicelli rice noodles, served with a huge platter of fresh herbs. Testament to authenticity is found in its patronage – the restau-rant is frequented mainly by locals, creating the atmosphere that sim-ply can’t be generated falsely.

HAnOI HAs sOMe OF AsIA’s TAsTIesT sTReeT FOOd, BUT LIKe eVeRY VAsT MeTROPOLIs, THe KeY Is TO KnOW WHeRe TO GO! THese InsIdeR TIPs, PROVIded BY OUR HAnOI BAsed TRAVeL sPeCIALIsT THU LAn OFFeR sOMe TAsTY IdeAs FOR THe VIeTnAMese CAPITAL’s UndeRsTATed, YeT deLICIOUs CUIsIne, And IMPORTAnTLY WHeRe TO GO TO snAFFLe sOMe sUBLIMe sTReeT eATs!

TOP 5 HAnOI sTReeT eATs BY THU LAn | VIeTnAM | BACKYARD TRAVEL20

TOP 5 HAnOIsTREET EATs

savory sticky Rice at Xoi YenXoi Yen is a local street side stall that bustles at the seams daily, and is an exceptionally popular venue for lovers of this savory snack. The eatery can be found on nguyen Huu Huan in the Hoan Kiem district. Here they fire out the orders of sublime sticky rice with a choice of toppings such as chicken, pork, green bean and deep fried shallots, and are open until the early hours.

Pho at Pho Bat danA local restaurant, and often argued as Hanoi’s best pho establish-ment, Pho Bat dan (at 49 Bat dan, Hoan Kiem district) has been serving up Vietnam’s national dish for over 60 years. The rich broth, excellent cured beef and famous chili sauce gives Pho Bat dan its well-deserved reputation. There is no table service and the ambiance is reminiscent of Hanoi circa 1985. A local experience for sure, but made more accommodating for foreigners with high tables and comfortable seating.

21BACKYARD TRAVEL | TOP 5 HAnOI sTReeT eATs BY THU LAn | VIeTnAM |

IF YOU’Re HeAdInG TO VIeTnAM AnYTIMe sOOn, OUR TRAVeL sPeCIALIsT THU LAn WOULd Be MORe THAn HAPPY TO sHARe HeR eXTensIVe LOCAL KnOWLedGe WITH YOU, sO dOn’T HesITATe TO GeT In TOUCH WITH LAn: VIeTnAM@BACKYARdTRAVeL.COM

Bo Bit Tet at Bit Tet Hoa Thanks to the introduction of French cuisine to Vietnam over history, there are many cross-cultural nuances to be found around the country, including a unique coffee culture and some cuisine anomalies that fall some-where in between east and West.

Bo Bit Tet drops greasily into that category – the dish consists of fried beef, fries, egg and a spoonful of pâté served on a hot plate (often amusingly shaped like a cow). something of a comfort food, the hot plate is often accompanied by a baguette for dipping and mopping up the last of the tasty juices.

PHONE: 800-2225-9273(prefix with your own international dial code)

EMAiL: iNFO@BACKYARDTRAVEL.COMWe will get back to you within 48 business hours

LiVE CHAT: WWW.BACKYARDTRAVEL.COMIf we are online, we can chat

Vietnam: vietnam@backyardtravel.com

Thailand: thailand@backyardtravel.com

Laos: laos@backyardtravel.com

Cambodia: cambodia@backyardtravel.com

Indonesia: indonesia@backyardtravel.com

Myanmar: myanmar@backyardtravel.com

Japan: japan@backyardtravel.com

China: china@backyardtravel.com

AsiAIs OUR BACKYARdAt Backyard Travel we all share a pas-sion for food, and we especially love the smörgåsbord of culinary choices on of-fer across the countries we operate in.

If you’re not an Asian food lover before your visit, we will do our best to make sure you leave as one, complete with a selection of recipes to prepare at home!

But Backyard Travel is about more than just food, it’s about experiencing a country as the local people see it, as we see it. It’s about tasting new experiences and seeing things few are fortunate enough to wit-ness. It’s about sharing our own backyard.

If we have piqued your interest, or if you have found anything here to your taste, just let us know and we will be happy to

discuss tour options across any or all of our destinations.

MAY 2014 IssUe # 1 BACKYARd TRAVeLIdeas: Maeve nolan & the Backyard Travel Team – Copywriting: Christian sutton, partners & friends – Graphic design & layout: Bussarin Grainok.