DISCOVERIES

GET INSPIRED THIS MONTH

1 GET INKED SAK YANT AT ANANTARA

BANGKOK, THAILAND You know that tattoo you got at the age of 18 because it really meant something? This is a whole other level. Sak yant bamboo tattoos are an ancient Khmer ritual which require a highly trained spiritual practitioner to utter prayers as they tattoo sacred symbols. Guests at the Anantara Siam Bangkok can now book private sessions with Ajarn Neng Onnut, one of Thailand’s most revered sak yant masters.

3 MARCH, WORLDWIDE ‘Sustaining all life on Earth’ – that’s the theme of this year’s UN World Wildlife Day. The campaign seeks to highlight the importance of protecting all wild animals, plant species and humans – because our lives are intertwined with the natural world. Activities to mark the day range from a global film festival to a youth art competition, with ongoing global initiatives throughout the year.

3 BE ENTERTAINED ADELAIDE FRINGE

UNTIL 15 MARCH, ADELAIDE Fire-breathing extravaganzas, magical comedy, adult acrobatics, disco-fuelled cabaret... the world’s second-largest arts festival turns 60 in style. Open to all kinds of performers, the diverse line-up of acts at the Adelaide Fringe 2020 spans the brilliant to the bizarre, at an equally odd assortment of venues across South Australia – from vineyards to pottery barns… to graveyards. Now that’s a tough crowd.

4 GET LOST LAGO DI BRAIES, ITALY

IF THE DOLOMITE MOUNTAINS

in Northern Italy were to hold a beauty contest, Lago Di Braies – also known as Pragser Wildsee – might just take the crown. This spot boasts crystal clear emerald waters that mirror the surrounding alpine forests and snow-capped Seekofel massif. For the talent portion of the competition: gentle hiking paths around the perimeter

that offer 360-degree views,

wooden rowing boat rentals in the

summer and even dog-sledding

during the deep freeze of winter. The sparkling waters beckon to bathers, but we’d recommend caution, a dry suit – and perhaps a heated submarine.

5 STAY HERE THE RITZ-CARLTON, PERTH

WHAT’S THE DEAL? Perth, Western Australia’s sunny beach-blessed capital, has long been crying out for more standout international hotels. But in The RitzCarlton Perth, which opened late last year and heralds the brand’s arrival in Australia, it’s got a five-star highrise to be proud of. Located in the new-ish riverside CBD development of Elizabeth Quay, the hotel is a celebration of Western Australia, boasting a lobby reminiscent of the state’s dramatic gorges, indigenous art and furniture shaped from its southern forests. It’s both beautiful and understated, which pretty much sums up the city.

WHY STAY? No room in town immerses you in central Perth’s skyline, expansive park-surrounded river and generous greenery quite like the Ritz.

DON’T MISS Hearth (opposite), the flagship restaurant helmed by Jed Gerrard. A pairing of the city’s hottest chef with Western Australia’s exceptional produce, seafood and wine? That’s just as good as it sounds.

DISCOVER MORE 擷取旅遊靈感Phenomenal hotels discovery.cathaypacific.com為你介紹更多特色酒店

6 WE STAYED編輯親體驗

GRAND HYATT FUKUOKA, JAPAN

At a touch over 20 years old, the Grand Hyatt Fukuoka might not yet qualify as a grande dame. But as soon as you walk through its doors, there’s an undeniable grandeur to this 370-room, facility-stuffed hotel. On first impression, it follows Western tradition: but dig deeper and the hotel has a very Japanese heart. All the rooms nod to minimalist Japanese design, and then there are the rather special ryokan-inspired Japanese suites with their own zen gardens, tatami mat and soaking tubs. Convenience is another of the Grand Hyatt’s strongest cards: it’s connected to Canal City Hakata, a sprawling multi-level entertainment complex of shops, restaurants and – most notably – a fountain that hosts nightly light shows. It’s also a short walk to Hakata Station, the highspeed gateway to the gorgeous island of Kyushu.日本福岡君悅酒店

福岡君悅酒店開業20多年，歷史底蘊可能尚未深厚，但當你步入酒店，就會感到一股不凡的氣派。驟眼看來，這家設有370間客房、設施充裕的酒店走傳統西式路線，不過當你深入了解後，就會發現處處盡顯日本風韻。所有房間均採用東瀛簡約設計，另外還有融合日式旅館設計的套房，內有庭園、榻榻米和浸浴缸。酒店的另一優點是佔地利之便，毗鄰大型綜合娛樂餐飲場所博多運河城，各適其適的商店和餐廳近在咫尺，在晚上還有噴泉燈光表演。信步可達的博多火車站有多班高速列車通往風景多姿的九州各地。hyatt.com

7 GET HUNGRY WHAT LIES BENEATH THE ‘BURNT’ BITS OF RICE AT THE BOTTOM OF THE PAN ARE UNIVERSAL CROWD PLEASERS, SAYS CHRIS DWYER ILLUSTRATION CECIL TANG

FOR ME, it was my mother’s baked rice pudding. Where the sides and base of the pan revealed sweet, sticky, crispy grains that had congealed in pure culinary poetry, to be fought over between siblings. Pick any country you

can think of, and you’ll find diners scrambling to nab the

delicious, crunchy parts hidden at the bottom of the pan.

If I’d grown up in Iran, the fragrant, saffron-infused tahdig

would doubtless have caused similar sibling squabbles. It translates, perhaps unappetisingly, to ‘bottom of the pot’

– but that’s exactly where the good stuff lies. Oil is added to the base so the rice essentially pan-fries, guaranteeing

a layer of crunchy, caramelised rice beneath its steamed

and fluffy counterpart. When served, the dish is flipped upside-down so diners can snap up – and perhaps share,

if siblings aren’t involved – the coveted crispy layer.

China is the world’s biggest consumer and producer of rice, and the country has a vast and ancient panoply

of recipes. One of the best-known? Claypot rice with

preserved meat. Here, the oils from preserved meats like sweet and smoky lap cheung sausage or preserved lap yuk pork belly play a similar role as the fats in tahdig. Purists argue that cooking the claypot over charcoal is the ultimate

guarantee of success, in flavour and texture alike.

Rice has featured across the Spanish culinary canon since the eighth century, after being introduced by the Moors. A dozen or so centuries later, there are no prizes

for naming paella as the country’s best-known dish. The

heady, aromatic ensemble comes in dozens of versions,

but aficionados know that regardless of recipe, the best bit is the soccarat; its name taken from soccarar,

‘to singe’, which perfectly describes the scrumptious scorched rice that is scraped from the pan. It’s not just

the textural contrast, but also the depth of flavour from

the caramelised, slightly sweet crust that has absorbed

the saffron, stock and seasoning which makes the dish so glorious in the first place.

A recent dining experience, a very long way from

home, reaffirmed to me the truly global appeal of burnt rice dishes. At the Tragaluz restaurant at the Belmond Miraflores Park hotel in Lima, a dish caught my eye. Arroz con pato: a north Peruvian dish of duck and coriander rice, with a yellow chilli sauce too tempting to pass up.

I’m glad I didn’t. Once again the highlight were those

crispier grains, cooked just that little bit more by the

duck fat at the bottom of a pan, offering a gentle,

satisfying crunch – and a reminder that the best bit of a rice dish always lies beneath. And not a sibling in sight to have to share it with.