The Only Cities Anthony Bourdain Considered to Be the World’s True Food Capitals
Anthony Bourdain traveled bustling cities and hidden corners of the globe while savoring the simplest street food and the highest-end gourmet dishes. But there were only a few places he considered the “real” food capitals of the world. Here are three that Bourdain considered the heart and soul of the world’s food scene, based on a 2011 interview he did with National Geographic.
Singapore as a Food Destination
Image via Canva/rabbit75_cav
Singapore was the first city Bourdain named, and it’s easy to see why. As a city-state, it carries the full weight of both a nation and a metropolis, and its food culture reflects that mix. Visitors can find Chinese, Indian, and Malay influences in the cuisine. The city is home to the famed hawker centers, where food vendors offer delicious dishes like Hainanese chicken rice, satay, and laksa. Bourdain filmed four episodes in Singapore, calling it “possibly the most food-centric place on Earth.”
Bourdain was especially fond of these open-air food courts, where the buzz of the crowd and the scent of sizzling spices filled the air. He loved how food was a part of the culture, something that brought people together.
Tokyo and Its Transformative Food Experience
When Bourdain spoke about Tokyo, you could hear the reverence in his voice. He compared Tokyo to a transformative, almost spiritual, experience on his first visit. Bourdain often filmed in Tokyo; yet, he noted that he had barely scratched the surface of a city he found endlessly fascinating. His admiration for Tokyo was so deep that he once said, “I could spend the rest of my life in Tokyo, learn the language, and die happily ignorant.”
One of his most memorable experiences was dining at Sukiyabashi Jiro, the iconic sushi restaurant made famous by the documentary “Jiro Dreams of Sushi.” Throughout his visits to Tokyo, Bourdain explored tiny, hidden gems where he could experience Japan’s food culture at its most authentic. Bourdain credited New York City sushi chef Naomichi Yasuda as his mentor in sushi.
The Charm of Hong Kong’s Food Scene
Image via Getty Images/peeterv
Hong Kong was another of Bourdain’s top food cities. In his third visit there, Bourdain noted that the city felt like it was vanishing because it was undergoing so much change. Yet, amid the change, the food remained a constant. The city’s cuisine ranged from high tea (a leftover ritual from British colonization) to Cantonese dishes passed down through generations. However, for Bourdain, the city’s true culinary identity was found in the dai pai dongs, the outdoor street-food vendors, where in green tin-roofed shacks, food was prepared by working-class immigrants.
Bourdain was particularly fond of rich, flavorful meals like braised beef brisket noodle soup and roast goose with prune sauce, which reflected Hong Kong’s culinary history. Sadly, by the time Bourdain filmed his last episode there in 2018, the city was seeing a decline in these iconic street vendors due to government crackdowns. Today, only 17 remain, far from the hundreds in the 1960s.
Food Connects Us All
Bourdain found that food had the power to connect us, no matter where we were from or what language we spoke. In these cities, Bourdain saw food as a reflection of the people, the history, and the changes happening around them.