THE WORLD'S BEST CHEFS GIVE THEIR TOP TIPS FOR EATING ABROAD

Americans will travel for food. In a recent poll from American Express, 81% of people said that eating the local cuisine is the thing they look forward to most when traveling. Whether crunching down on a street-side taco in Mexico City, slurping a bowl of ramen in Tokyo or sinking your teeth into a steaming bowl of pasta in Rome, food can often make or break a travel experience.

So to make the most of your next international excursion, we tapped top chefs from around the world for their best tips and advice on eating while abroad. 

Ask the locals where to go.

Who knows the best food in town better than the people who live there? The concierge at your hotel is always a good place to start, but just be clear that you’re looking for places frequented by locals, not tourists.

Natsuko Shoji, owner and chef of Michelin-starred Été in Tokyo, said, “It’s OK to refer to the guide or ranking to find the first restaurant, then ask the chef where he or she is going. After the long hours of work, what local people crave are the real local flavors.”

Walk outside the city center to eat.

Although your accommodation may be in the heart of town, the best meals are often found in the surrounding neighborhoods.

Garry Hughes, executive chef at The Shelbourne, a luxury hotel in Dublin, said, “I try to determine if there are locals eating there, and if it’s hard to get a table, then I know it’s a good spot. Then, I do a quick Google search to find reviews and pictures of the food since everyone has different opinions and expectations.” 

Eat street food.

A country or city’s best dish can often be found streetside. When chef Wolfgang Puck travels, he looks forward to trying the local street food first.

“I always try to find the small hole in the wall places with delicious food and unique experiences. This can often be street food,” he said. “You have to try new experiences, including foods you may have never tried before. That is what travel is all about.”

Don’t judge a book by its cover.

Experiencing new things is arguably the best part of travel, especially when it comes to food. So swing big and order something completely new to you.

Stephanie Boswell, co-host of Food Network’s “Next Baking Master: Paris,” said, “Don’t be afraid to dislike something. It’s better to try something and dislike it than never try at all. Imagine if you never tried chocolate ice cream because it doesn’t look pretty?”

Do your own research.

Travelers spend hours poring over Google Maps or the latest Eater list to compile the perfect food-filled itinerary. Michelin-starred chef and cookbook author Nancy Silverton agrees with this method.

She also suggests, “Ask people that you trust who have been to this country where they like to eat. If you are going to a place where no one you know has ever been, then you just have to make the effort to find the best local places.”

Don’t rely on social media. 

“Just because somebody who has 100,000 followers says a place is good does not mean you will like it; they are not you,” said Andy Ricker, a traveler, author and Thailand-based chef.

Sure, influencers may be able to spark divine food inspiration, but take their recommendations with a grain of salt. “Instead, seek out places filled with locals even if you have to sign-language your order,” Ricker said. “Generally speaking, if a restaurant is busy with local diners, the food is reliable, tasty, economical and clean.”

Take risks.

Instead of always trusting the guidebooks or the trendiest new restaurants, go off the beaten path and find something a bit different. “More often than not, you will find a wonderful place to eat that will appreciate your business,” said Edward Lee, the chef and owner of 610 Magnolia in Louisville, Kentucky.

“When you only go by the word of the popular guides, you end up eating at a restaurant that may be good, but otherwise is over-crowded, expensive, trendy (and not always in a good way) and filled with tourists who looked up restaurants in the same guide as you,” he said.

Be prepared when trying new food.

Not all foods agree with every palate, and that’s OK. Restaurateur, chef and TV host Michelle Bernstein said, “If you’re trying a food you’ve never tried before, take small bites and make sure you have bottled water and Pepto on you!” 

But her most important advice is, “Be kind and thankful to those serving your food. You don’t have to eat it all, but taste it all if you can.” 

Embrace variety.

When trying a new type of cuisine on the road, chef Charlie Palmersays, “Order a variety of dishes and don’t set your expectations on one dish. That way, you can find out what you really like (or don’t like).”

He also recommends sampling famous local dishes and stepping outside your comfort zone. “Make sure to have a few options in mind so you don’t miss out on the experience.”

Go with your gut.

If you’re feeling particularly adventurous, Bali-based chefWill Goldfarb of Room4Dessert suggests, “Walk aimlessly, wandering down dark alleys and nooks and crannies, preferably on or near the water. Look for something yummy that smells like adventure.”

When you find the right restaurant, you’ll know. “I just walk until I find a place that feels especially in the moment, a moment that only can happen when you’re traveling in a strange land,” he said. “I sometimes find the best places, rarely the worst, but always find something magical and memorable and unexpected.”

Don’t always assume award-winning food is the best.

Sure, Michelin-starred restaurants are celebrated for a reason. A meal at one usually means ultra-high-quality food and standout service, but don’t be discouraged if you can’t score a reservation at one while abroad.

Olivier da Costa, owner of Olivier Restaurant Group, said, “Prioritize authentic culinary experiences rather than following the restaurant hype. Dining out should be about enjoying good food and good company.”

Book sparingly.

If a particular restaurant is at the top of your list, booking in advance is always a savvy move. But Ashley Christensen, chef and proprietor of AC Restaurants in North Carolina, says don’t book all your meals in advance. 

“I like to make reservations for a few of my meals, usually at spots I’ve read about or heard about from trusted pals,” she said. “From there, I like to get a feel for the location and to find the places that maybe haven’t reached the headlines.”

Most important, be open.

Bringing an open mind when traveling is arguably as important as packing your passport. Peter Cường Franklin is the Michelin-starred chef and founder of Anan Saigon and Pot Au Phở in Ho Chi Minh City, Vietnam.

“I think the biggest mistake is not being open to new food and new experiences when visiting a new country,” he said. “For example, I am saddened when travelers spend a lot of money on flights and hotel accommodations when traveling to Vietnam, but limit their eating experience to a preconceived idea of Vietnam of inexpensive street food such as pho and banh mi.”