March 7, 2025 • 18 mins
The Foodie Diary presents a curated list of ten hidden gem restaurants globally, emphasizing their local appeal and resistance to mainstream attention. These eateries, found in locations from Palermo to Cape Town, offer authentic culinary experiences often missed by tourists. The article highlights the unique characteristics of each restaurant, such as family-run operations, secret entrances, and reliance on word-of-mouth marketing. It explains that their charm lies in their ability to provide a genuine and intimate dining atmosphere. The piece encourages travelers to seek recommendations from locals, promoting exploration beyond typical tourist destinations. Ultimately, it suggests these off-the-beaten-path destinations offer not just food but immersive cultural stories.
https://thefoodiediary.com/10-hidden-gem-restaurants-that-only-locals-know-about/
https://thefoodiediary.com/10-hidden-gem-restaurants-that-only-locals-know-about/
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right, welcome to another deep dive where we dig
into something interesting hopefully. I think today is going to
be pretty cool.
Speaker 2 (00:09):
I'm excited. Yeah, definitely.
Speaker 1 (00:11):
So today we're looking at this article called ten hidden
gem restaurants that only locals know about from the Foody
Diary website cool published March eighth this year, so pretty recent,
and we're going to take a deep dive into these
hidden gems. I think it's going to be fun. And
you know, I kind of imagine that the listener to
(00:31):
this show is someone who likes to travel and you know,
kind of a little bit of a foodie, but not
you know, not an expert, but someone who appreciates good food.
Speaker 2 (00:38):
Yeah, someone who likes to find something a little bit
more authentic.
Speaker 1 (00:42):
Yeah, and maybe maybe something off the beaten path exactly.
Speaker 2 (00:45):
Yeah, the kind of place you wouldn't necessarily find in
a travel guide.
Speaker 1 (00:49):
Yeah. So we're gonna go all around the world here,
starting in Sicily, then we'll go to Mexico, North Carolina, Haiti, Morocco, Malaysia,
and yeah, it should be fun.
Speaker 2 (00:59):
Yeah.
Speaker 1 (01:00):
Yeah, so let's jump right in. I guess our first
stop is Palermo, Sicily, at this place called Mama Ros's kitchen.
Speaker 2 (01:09):
Mama Ros's Kitchen.
Speaker 1 (01:10):
Moross is, you know, a very small little tratorioa so
a very you know, classic Italian kind of restaurant.
Speaker 2 (01:19):
I guess, very homey, very intimate.
Speaker 1 (01:21):
Yeah. The article says it's got like eight seats or
something like that. And the cool thing is there's no menu.
Oh wow, So you basically sit down and Mama Rosa
cooks for you and that's it.
Speaker 2 (01:32):
So you're really putting your trust to the chef there. Yeah.
Speaker 1 (01:34):
Yeah. And the article mentions pasta al Norma and Aaron Sheeny,
which are like these little fried rice balls as her specialties.
Speaker 2 (01:42):
Oh yeah, I love aaron chini.
Speaker 1 (01:43):
Yeah, they're really good. But I guess you don't get
to pick what you want, so it's kind of whatever
she's feeling that day.
Speaker 2 (01:49):
I feel like that's becoming more of a trend though,
you know, you see these tasting menus and things where
it's like chef's choice and you just kind of go
with it.
Speaker 1 (01:55):
Yeah. I was going to ask you about that, like,
is that a trend or is that just kind of
unique to these these hidden gem type place I think
it is a trend.
Speaker 2 (02:02):
I think people are maybe a little burnt out on
having to make so many choices all the time. Yeah,
you know, there's something nice about just sitting down and
saying you know what surprised me.
Speaker 1 (02:11):
Yeah, it's like giving up control and just trusting the
expert exactly.
Speaker 2 (02:15):
And I think it allows the chef to really focus
on the freshest ingredients, what's in season.
Speaker 1 (02:20):
Yeah, that makes sense.
Speaker 2 (02:21):
And you know, create something really special.
Speaker 1 (02:23):
Okay, Yeah, that's cool. So Mama Rosa's is definitely on
the list if I ever go to Palermo.
Speaker 2 (02:30):
Yeah for sure.
Speaker 1 (02:31):
Okay, So next up, we're going to Wahaca, Mexico, to
a place called El Rinconde Lupita, which I think means
Lupita's corner.
Speaker 2 (02:39):
Thating's about right, yeah yeah.
Speaker 1 (02:42):
And this is a family run Takorea okay, oh, you
know tacos and things like that. But it's been run
by the same family for three generations.
Speaker 2 (02:49):
Wow, that's impressive.
Speaker 1 (02:50):
Yeah, and Lupita is like the grandmother, I guess, and
now her grandson is kind of taking over the business.
Speaker 2 (02:57):
Oh that's keep you in the family.
Speaker 1 (02:59):
Yeah yeah. And it's you know, a really cool example
of how food can be passed down through generations.
Speaker 2 (03:05):
Yeah, it's like a living tradition.
Speaker 1 (03:07):
Yeah. And their specialty is playuda, which I've never actually had,
but it sounds amazing.
Speaker 2 (03:13):
Oh, laudas are so good.
Speaker 1 (03:15):
What is it exactly?
Speaker 2 (03:16):
So it's like a huge tortilla, like almost the size
of a pizza crust, and it's grilled so it gets
nice and crispy, okay, and then they top it with
all sorts of things like black beans, cassio cheese which
is like a stringy wahawkan cheese. H. And then usually
some kind of meat like the saho or terriso oh man,
and then a salsa roja, which is like a smoky
(03:36):
red salsa.
Speaker 1 (03:37):
Oh. Wow, it sounds incredible.
Speaker 2 (03:39):
It's really good. It's like a symphony of textures and flavors. Yeah,
you know, You've got the crispy tortilla, the creamy beans,
the stringy cheese, the smoky salsa.
Speaker 1 (03:47):
Yeah, I'm sold. I have to try this.
Speaker 2 (03:49):
Yeah, you definitely do so.
Speaker 1 (03:51):
The article says to find elwen conde de Lupita you
have to ask street vendors selling chapulins for directions.
Speaker 2 (03:59):
To Lupita's chapelains are grasshoppers.
Speaker 1 (04:01):
Yeah, grasshoppers. I've actually tried those before in Mexico City.
Oh really, Yeah, they weren't bad.
Speaker 2 (04:06):
What they taste like.
Speaker 1 (04:07):
Kind of like, uh, I don't know, kind of earthy,
a little bit salty. Okay, would you try them?
Speaker 2 (04:14):
Yeah? I think so.
Speaker 1 (04:15):
I mean when in Rome, right, yeah, I guess so.
I mean, if it's part of the local culture.
Speaker 2 (04:20):
Yeah, you got to immerse yourself.
Speaker 1 (04:21):
All right. So we've had Italian, we've had Mexican. Now
we're going to Ashville, North Carolina.
Speaker 2 (04:28):
Okay, well closer to home.
Speaker 1 (04:30):
Yeah, to a place called the Lantern Room.
Speaker 2 (04:32):
Interesting name.
Speaker 1 (04:33):
Yeah, this one's really interesting because it's hidden beneath the bookstore.
Speaker 2 (04:36):
Oh wow, that's cool.
Speaker 1 (04:37):
Yeah. So you have to go into the bookstore and
ask the clerk about the light downstairs.
Speaker 2 (04:41):
That's so mysterious.
Speaker 1 (04:42):
Yeah. And if you pass the vibe check I guess,
then they'll lead you to a trapdoor behind the shelves.
Speaker 2 (04:47):
I love that.
Speaker 1 (04:48):
Yeah, And then you go down these creaky stairs and
you emerge into this dimly lit space with mismatched furniture.
Speaker 2 (04:55):
Sounds cozy.
Speaker 1 (04:56):
Yeah. And they serve Appalachian soul food. Interesting okay, Yeah,
so things like skillet cornbread and smoked trout chowder.
Speaker 2 (05:04):
Oh wow, that sounds really good.
Speaker 1 (05:05):
Yeah, and it's all sourced locally. The owner, Jasper, is
really into that.
Speaker 2 (05:09):
So it's like farm to table Appalachian soul food.
Speaker 1 (05:12):
Yeah, basically. And apparently he might even offer you some
local moonshine if you're lucky.
Speaker 2 (05:16):
Oh wow, that's an experience. Yeah.
Speaker 1 (05:18):
So it sounds like a really unique place and the
food sounds great, but it's also like the whole experience
of finding it and the atmosphere and the owner's personality.
Speaker 2 (05:26):
Yeah, it's all part of it.
Speaker 1 (05:27):
Yeah, and that reminds me of our next stop, which
is a Chis Marsoline in Porto Prince, Haiti, Okay, And
Chis Marcelline is a well, the owner's name is Marslene, right,
and it's basically a colorful shack off this bumpy road
with a few plastic chairs scattered on the front porch.
And that's it.
Speaker 2 (05:46):
Wow. So very casual, very laid back.
Speaker 1 (05:48):
Yeah, very homey, very Haitian, I guess. And Marsolene is
known for her griot, which is crispy fried pork shoulder.
Speaker 2 (05:55):
Oh I've heard of that. That sounds good.
Speaker 1 (05:57):
Yeah, it sounds amazing, and also picklas, which is like
a spicy pickled slaw.
Speaker 2 (06:02):
Interesting.
Speaker 1 (06:03):
Yeah, it sounds like a really cool combination of flavors.
And the article says that Marsolene treats all her guests
like family.
Speaker 2 (06:09):
Oh that's nice.
Speaker 1 (06:10):
Yeah. So it's like you're going to her house for dinner.
Speaker 2 (06:12):
Yeah, that's really special.
Speaker 1 (06:13):
Yeah. And apparently she might even offer you some homemade claren,
which is a spice rum.
Speaker 2 (06:19):
Oh wow.
Speaker 1 (06:19):
So it's like a whole cultural experience.
Speaker 2 (06:21):
Yeah, definitely.
Speaker 1 (06:22):
But I was wondering, like, do you think that level
of informality is sustainable, Like that's an interesting question, Like
it sounds charming, but like what about you know, health
codes and things like that, right, I mean.
Speaker 2 (06:34):
I guess it depends on the local regulations.
Speaker 1 (06:36):
Yeah.
Speaker 2 (06:36):
And also, like you said, it might not appeal to everyone. Yeah,
some people might be looking for a more traditional restaurant experience.
Speaker 1 (06:41):
Yeah, that's true.
Speaker 2 (06:43):
But I think there's definitely a place for a place
like chess Marsleine, you know, where it's really about the connection,
the home cooked food, the personal touch. Yeah.
Speaker 1 (06:54):
Yeah, I agree.
Speaker 2 (06:54):
It's a different kind of dining experience.
Speaker 1 (06:56):
Okay, so let's move on to merrikech Morocco to place
called the Saffron Nek. All right, So Marrakak is known
for its medina, which is like this huge maze of
narrow streets and shops and it's really bustling and chaotic.
Speaker 2 (07:10):
Yeah, I've heard it's incredible.
Speaker 1 (07:12):
Yeah. And the Saffron Nook is tucked away in this
medina behind a rug merchant's stall.
Speaker 2 (07:17):
Oh wow, so you really have to know where you're going.
Speaker 1 (07:19):
Yeah. And the article says you have to push past
stacks of colorful textiles and nod to the shopkeeper and
then suddenly you're in this tranquil courtyard with only three
tables under this fragrant lemon tree.
Speaker 2 (07:32):
Wow. That's quite a contrast.
Speaker 1 (07:33):
Yeah. It sounds amazing, like a little oasis in the
middle of all the chaos.
Speaker 2 (07:37):
Yeah. I love that.
Speaker 1 (07:39):
And the owner, Amina is known for her Ta jeans.
Speaker 2 (07:42):
Oh Ta jeans are so good.
Speaker 1 (07:43):
Yeah, And just like Mama Rosa's, there's no menu, so
you just trust Amina to cook for you.
Speaker 2 (07:47):
I like that trend.
Speaker 1 (07:48):
Yeah me too. And the article mentions her lamb tagin
with apricots and almonds, which sounds incredible.
Speaker 2 (07:54):
Oh yeah, that sounds amazing. All those warm spices.
Speaker 1 (07:57):
Yeah, saffron and cinnamon.
Speaker 2 (07:59):
Delicious.
Speaker 1 (08:00):
So do you think this trust based approach to dining
is becoming more common?
Speaker 2 (08:04):
I think it is, especially in these smaller, chef driven restaurants,
where there's that direct connection between the person cooking the
fog and the person eating it. You know, it's like
a culinary conversation.
Speaker 1 (08:17):
Yeah, that's a good way to put it.
Speaker 2 (08:18):
And I think it allows for more creativity and spontaneity.
Speaker 1 (08:21):
Yeah.
Speaker 2 (08:21):
I like that. You know, the chef can really showcase
what they're passionate about.
Speaker 1 (08:25):
Okay, cool. So last stop for part one, we're going
to Penang, Malaysia, to a place called Uncle Tan's Noodle Shack.
Speaker 2 (08:33):
Noodle Shack, all right, eventry?
Speaker 1 (08:35):
Yeah, this one sounds really cool. So Charkway Tay is
this like beloved Malaysian street food dish Okay, and Uncle
Tan has been making it for over forty years.
Speaker 2 (08:47):
Wow.
Speaker 1 (08:47):
Yeah. So he's like a legend in Penang and his
noodle shack is in this like steamy backstreet in Georgetown.
Speaker 2 (08:54):
Okay.
Speaker 1 (08:54):
It's just this ramshackle stall with a tarp covered cart
and a few plastic files.
Speaker 2 (08:59):
It's very authentic.
Speaker 1 (09:00):
Yeah. And the article says there's usually a line of
motorbikes parked nearby.
Speaker 2 (09:03):
That's a good sign.
Speaker 1 (09:04):
Yeah, that's how you know it's good. And Uncle Tan
is this like wiry guy with a cigarette always hanging
from his lips. Okay, And he cooks the noodles in
this blazing wook with prawns and cockles and his secret
soy chili sauce.
Speaker 2 (09:17):
Oh that sounds delicious.
Speaker 1 (09:18):
Yeah, and locals call his sauce black magic.
Speaker 2 (09:21):
Wow.
Speaker 1 (09:22):
Yeah, so apparently it's really really good. And regulars say
the best time to go is right after an evening rain.
Speaker 2 (09:28):
Interesting.
Speaker 1 (09:29):
Yeah, when Uncle Tan is in a good mood and
the noodles get an extra kick a spice.
Speaker 2 (09:33):
I love that.
Speaker 1 (09:34):
Yeah. So it sounds like a really cool experience.
Speaker 2 (09:37):
Yeah.
Speaker 1 (09:37):
Does I mean forty years making the same dish? That's dedication.
Speaker 2 (09:41):
Yeah, that's amazing. Yeah, it's like a craft.
Speaker 1 (09:43):
Yeah, it's like he's perfected it absolutely. Okay. So that
was our first four hidden Gem restaurants.
Speaker 2 (09:48):
Wow, what a variety.
Speaker 1 (09:50):
Yeah. We had Mama Rosas in Sicily, El Rincondi, lu
Pita in Mexico, The Lantern Room in North Carolina, and
Chees Marceline and Haiti.
Speaker 2 (09:59):
And each one, so you.
Speaker 1 (10:00):
Yeah, and we're going to continue our culinary journey in
part two with six more hidden gems.
Speaker 2 (10:05):
Awesome. I can't wait. So stay tuned, like a culinary
treasure hunt.
Speaker 1 (10:08):
Yeah. Yeah, it's like you have to earn it exactly. Okay.
So our next stop takes us to Galway, Ireland, to
a place called the Bread Cellar.
Speaker 2 (10:16):
The Bread Cellar, okay.
Speaker 1 (10:18):
And this one is a well, it's hidden beneath a
butcher shop. Yeah, in Galway's Latin Quarter. And to get
in you have to knock on this nondescript side door
and whisper soda bread.
Speaker 2 (10:29):
You're kidding. Wow, that's so cool.
Speaker 1 (10:31):
Yeah, it's like a speakeasy for bread lovers.
Speaker 2 (10:33):
I love it.
Speaker 1 (10:34):
And once you're inside, it's this really cozy space with
exposed stone walls and a wood fired oven from the
eighteen hundreds.
Speaker 2 (10:41):
Oh wow.
Speaker 1 (10:42):
Yeah, and they make this incredible soda bread and they
serve it with kerry gold butter.
Speaker 2 (10:48):
Oh man.
Speaker 1 (10:49):
Yeah. And they also have like hearty lamb stew and
a daily soup made with forged ingredients, so.
Speaker 2 (10:54):
Like really traditional Irish.
Speaker 1 (10:55):
Fair yeah exactly. But the thing is only twelve people
can fit inside at a time.
Speaker 2 (11:01):
Oh wow. So it's tiny.
Speaker 1 (11:03):
Yeah, and it's cash only okay, and you have to
know the secret password.
Speaker 2 (11:06):
It's very exclusive.
Speaker 1 (11:07):
Yeah. So it's like this whole experience. But I was wondering, like,
do you think that level of exclusivity is a good
thing or a bad thing?
Speaker 2 (11:14):
That's a good question. I mean, on one hand, it
creates this really special intimate experience, you know, yeah, But
on the other hand, it's not very accessible. You know,
not everyone can just show up and get a table.
Speaker 1 (11:27):
Yeah, and not everyone knows the secret knock. So it's
kind of like a trade off.
Speaker 2 (11:31):
Yeah. I think it's something to think about. You know,
how do we balance exclusivity with inclusivity.
Speaker 1 (11:36):
That's a good point. Okay, So speaking of exclusive experiences,
our next stop is a six seat izakaya in Osaka,
Japan called Hama's Hearth six seats.
Speaker 2 (11:48):
Wow.
Speaker 1 (11:48):
Yeah, it's tiny, and it's tucked away in a quiet
residential alley.
Speaker 2 (11:53):
Okay.
Speaker 1 (11:54):
And you know, Osaka is this really bustling city with
all these neon lights and crowds. Thomas Hearth is like
this little oasis of calm.
Speaker 2 (12:02):
I like that.
Speaker 1 (12:03):
Yeah, and inside it's all wormwood and there's a crackling
open fire.
Speaker 2 (12:06):
Oh wow.
Speaker 1 (12:07):
Yeah, and the owner Hamasan cooks skiwers of chicken and cheetak,
mushrooms and tiny river fish over the fire.
Speaker 2 (12:14):
Oh that sounds amazing.
Speaker 1 (12:15):
Yeah, and he brushes them with his secret tear sauce
and they serve warm sake in shipped ceramic cups.
Speaker 2 (12:22):
So it's very wabby sabby.
Speaker 1 (12:23):
Yeah exactly. But I was wondering, like, is six seats
too exclusive?
Speaker 2 (12:27):
I mean, it depends on your perspective, right, some people
might see it as elitist, but others might see it
as this really special, once in a lifetime experience.
Speaker 1 (12:34):
Yeah, that's true.
Speaker 2 (12:36):
You know, it's like finding a hidden gym.
Speaker 1 (12:37):
Yeah, I guess.
Speaker 2 (12:38):
So.
Speaker 1 (12:39):
Okay, let's move on to Jimble Johanna, Slovenia, to a
place called the Pickle Jar. The pickle Jar, okay, yeah,
this one is well it's all about fermented foods.
Speaker 2 (12:50):
Oh interesting. Yeah.
Speaker 1 (12:51):
So it's hidden behind a graffiti covered wall near Gibble
Johanna's dragon Bridge. Okay, and you go down this narrow
staircase and it's like this underground lair for pickle enthusiasts.
Speaker 2 (13:02):
I love that description.
Speaker 1 (13:03):
Yeah, and the shelves are lined with jars of pickled everything, cucumbers, beats, plums,
you name it.
Speaker 2 (13:08):
Wow.
Speaker 1 (13:09):
Yeah. And the owners Luca and Anna their brother sister
duo okay, and they take Slavenian comfort food and they
give it this like tangy twist.
Speaker 2 (13:18):
Interesting.
Speaker 1 (13:19):
Yeah, So they have truckle G dumplings which are filled
with tangy cheese and served with Sauer kraut. Okay, and
Jill the stew with pickled turnips.
Speaker 2 (13:27):
So that's all about the tang Yeah, exactly.
Speaker 1 (13:30):
But do you think that's something that would appeal to
a wider audience or is it more of a niche thing.
Speaker 2 (13:34):
I think fermented foods are becoming more popular. Yeah, you know,
people are more aware of the health benefits, right, and
there's definitely a growing appreciation for those complex flavors.
Speaker 1 (13:42):
Yeah, that's true.
Speaker 2 (13:43):
But it's still not for everyone. Yea. Some people might
find it too strong or too sour.
Speaker 1 (13:47):
Yeah, I guess so.
Speaker 2 (13:48):
But for those who love it, it's like a whole
new world of flavor.
Speaker 1 (13:50):
Okay. Cool. Next up, we're going to Cape Town, South Africa,
to a charming cafe called The Fig Tree.
Speaker 2 (13:58):
The Fig Tree are and.
Speaker 1 (14:00):
It's located on a hillside in the Bocop neighborhood, which
is known for its brightly colored houses.
Speaker 2 (14:05):
Oh yeah, I've seen pictures. That's beautiful.
Speaker 1 (14:07):
Yeah. And the fig tree is this like little oasis
with a turquoise gate and a sprawling fig tree that
offers shade to three outdoor tables.
Speaker 2 (14:16):
Wow.
Speaker 1 (14:17):
So it's very small, yeah, very intimate. And the owner, Fatima,
is a third generation Kate Malay cook. Okay, and she
makes Boobootea, which is a spiced meat dish topped with custard.
Speaker 2 (14:29):
Interesting.
Speaker 1 (14:30):
Yeah, and Coke Sisters, which are syrup soaked doughnuts.
Speaker 2 (14:33):
Oh wow, that sounds good. Yeah.
Speaker 1 (14:35):
And the article raves about her chutneys, which are made
with figs from her backyard.
Speaker 2 (14:40):
I bet those are delicious.
Speaker 1 (14:41):
Yeah. But here's the catch. The fig tree opens when
Fatima feels like it and closes when she runs out
of food.
Speaker 2 (14:48):
Oh wow, so you really have to be lucky to
catch her.
Speaker 1 (14:51):
Yeah. And it's cash only and there are only three tables.
Speaker 2 (14:53):
So very spontaneous.
Speaker 1 (14:55):
Yeah. Do you think that's a good thing or a
bad thing?
Speaker 2 (14:57):
Well, it could be frustrating if you're really craving and
you show up and it's closed. Yeah, but I think
it also adds to the charm.
Speaker 1 (15:04):
You know.
Speaker 2 (15:05):
It's like this hidden gem that you have to be
in the right place at the right time to experience.
Speaker 1 (15:11):
Yeah. I like that. Okay uh. And for our final
hidden gym, we're going back to Asia, but this time
we're venturing off the mainland to Singapore. Oh cool, Yeah,
to a place called Anti May's Kitchen.
Speaker 2 (15:21):
Anti May's Kitchen, all right, and this one.
Speaker 1 (15:24):
Is not tucked away in a secret alley or anything.
It's actually in a bustling hawker center. Oh I see,
which is like a big open air food court.
Speaker 2 (15:31):
Right.
Speaker 1 (15:33):
But what makes Auntie May's Kitchen special is Anti May
herself and her legendary Hananise chicken rice.
Speaker 2 (15:40):
Henini's chicken rice is so good.
Speaker 1 (15:42):
Yeah, it's like the national dish of Singapore.
Speaker 2 (15:45):
Yeah, pretty much.
Speaker 1 (15:46):
An Anti May's version is supposed to be the best.
Speaker 2 (15:49):
Wow.
Speaker 1 (15:50):
Yeah. The article describes perfectly poached chicken, fragrant rice cooked
and chicken broth and ginger and Anti May's secret chili sauce.
Speaker 2 (15:58):
Oh man, that sounds amazing.
Speaker 1 (16:00):
Yeah, and there's always a line out the door that's
good suck. Yeah, and get this Auntie May has been
using the same recipe passed down from her grandmother for
over fifty years.
Speaker 2 (16:09):
Wow. That's incredible.
Speaker 1 (16:11):
Yeah, that's dedication absolutely. So it's like a taste of history.
Speaker 2 (16:14):
Yeah, it's like a culinary airloom.
Speaker 1 (16:15):
Okay. So that was our six hidden Gems in part two.
Speaker 2 (16:18):
Wow, what a journey.
Speaker 1 (16:19):
Yeah. We went from Ireland to Japan, to Slovenia, to
South Africa and finally to Singapore.
Speaker 2 (16:25):
And each one's so unique and special.
Speaker 1 (16:26):
Yeah, and in part three we're going to wrap up
our deep dive and talk about why these hidden gems
managed to stay hidden.
Speaker 2 (16:33):
Yeah I'm curious about that.
Speaker 1 (16:34):
Yeah, me too, So stay tuned. Okay, So we've traveled
the globe virtually, of course, in search of these hidden
culinary gems.
Speaker 2 (16:41):
Yeah, it's been quite a journey, and uh, I'm still.
Speaker 1 (16:44):
Kind of amazed that these places even exist, you know.
Speaker 2 (16:47):
Yeah, it's kind of a paradox, right, Yeah, like in.
Speaker 1 (16:49):
This age of you know, social media and online reviews
and everyone's a food critic.
Speaker 2 (16:55):
Right, everyone's got a Yelp account.
Speaker 1 (16:56):
Yeah, how did these places stay hidden?
Speaker 2 (16:59):
Yeah? I mean, and it's like they're intentionally avoiding the spotlight.
Speaker 1 (17:02):
Yeah, The article talks about how a lot of these
places don't even have websites or social.
Speaker 2 (17:07):
Media, right, they're not on Instagram, they're not on Facebook.
Speaker 1 (17:09):
Yeah, and they rely on word of mouth marketing.
Speaker 2 (17:13):
Yeah, like old school style. Yeah.
Speaker 1 (17:15):
It's like you have to know a guy who knows
a guy exactly.
Speaker 2 (17:18):
And I think that adds to the allure, you know.
Speaker 1 (17:21):
Yeah, it's like a secret society.
Speaker 2 (17:22):
Yeah. And I think it speaks to a certain kind
of diner, you know.
Speaker 1 (17:26):
Yeah, like someone who's not just looking for a good meal,
but also a unique experience.
Speaker 2 (17:30):
Right, someone who values authenticity and connection.
Speaker 1 (17:33):
Yeah, and who's willing to put in a little effort
to find it exactly.
Speaker 2 (17:36):
It's like a treasure hunt.
Speaker 1 (17:37):
Yeah, and I think that's what makes these hidden gems
so special.
Speaker 2 (17:40):
Yeah. They're not trying to please everyone. They're just doing
their own things.
Speaker 1 (17:43):
Yeah, and they're doing it really well.
Speaker 2 (17:45):
And I think that's what people are drawn to, you know.
Speaker 1 (17:48):
Yeah, it's like a breath of fresh air.
Speaker 2 (17:50):
Yeah, it's a reminder that there's still something special about
those places that are off the beaten path.
Speaker 1 (17:55):
Yeah, and that haven't been completely homogenized by the Internet exactly.
So what do you think is the key takeaway here
for our listener.
Speaker 2 (18:03):
Well, I think it's about being open to new experiences. Yeah,
you know, don't be afraid to step outside your comfort zone.
Speaker 1 (18:09):
Yeah, and ask the locals.
Speaker 2 (18:11):
Yeah, they're the ones who know the best spots.
Speaker 1 (18:13):
And don't just rely on online reviews, right.
Speaker 2 (18:16):
Because sometimes the best places are the ones that don't
have any reviews.
Speaker 1 (18:19):
Yeah, it's all about the thrill of discovery exactly. Well,
I think that's a great note to end on.
Speaker 2 (18:24):
Yeah, thanks for taking this culinary journey with me.
Speaker 1 (18:27):
Yeah, it's been fun. And to our listeners out there,
go forth and find those hidden gems. Happy eating, and
we'll see you on the next deep dive.
All right, welcome to another deep dive where we dig
into something interesting hopefully. I think today is going to
be pretty cool.
Speaker 2 (00:09):
I'm excited. Yeah, definitely.
Speaker 1 (00:11):
So today we're looking at this article called ten hidden
gem restaurants that only locals know about from the Foody
Diary website cool published March eighth this year, so pretty recent,
and we're going to take a deep dive into these
hidden gems. I think it's going to be fun. And
you know, I kind of imagine that the listener to
(00:31):
this show is someone who likes to travel and you know,
kind of a little bit of a foodie, but not
you know, not an expert, but someone who appreciates good food.
Speaker 2 (00:38):
Yeah, someone who likes to find something a little bit
more authentic.
Speaker 1 (00:42):
Yeah, and maybe maybe something off the beaten path exactly.
Speaker 2 (00:45):
Yeah, the kind of place you wouldn't necessarily find in
a travel guide.
Speaker 1 (00:49):
Yeah. So we're gonna go all around the world here,
starting in Sicily, then we'll go to Mexico, North Carolina, Haiti, Morocco, Malaysia,
and yeah, it should be fun.
Speaker 2 (00:59):
Yeah.
Speaker 1 (01:00):
Yeah, so let's jump right in. I guess our first
stop is Palermo, Sicily, at this place called Mama Ros's kitchen.
Speaker 2 (01:09):
Mama Ros's Kitchen.
Speaker 1 (01:10):
Moross is, you know, a very small little tratorioa so
a very you know, classic Italian kind of restaurant.
Speaker 2 (01:19):
I guess, very homey, very intimate.
Speaker 1 (01:21):
Yeah. The article says it's got like eight seats or
something like that. And the cool thing is there's no menu.
Oh wow, So you basically sit down and Mama Rosa
cooks for you and that's it.
Speaker 2 (01:32):
So you're really putting your trust to the chef there. Yeah.
Speaker 1 (01:34):
Yeah. And the article mentions pasta al Norma and Aaron Sheeny,
which are like these little fried rice balls as her specialties.
Speaker 2 (01:42):
Oh yeah, I love aaron chini.
Speaker 1 (01:43):
Yeah, they're really good. But I guess you don't get
to pick what you want, so it's kind of whatever
she's feeling that day.
Speaker 2 (01:49):
I feel like that's becoming more of a trend though,
you know, you see these tasting menus and things where
it's like chef's choice and you just kind of go
with it.
Speaker 1 (01:55):
Yeah. I was going to ask you about that, like,
is that a trend or is that just kind of
unique to these these hidden gem type place I think
it is a trend.
Speaker 2 (02:02):
I think people are maybe a little burnt out on
having to make so many choices all the time. Yeah,
you know, there's something nice about just sitting down and
saying you know what surprised me.
Speaker 1 (02:11):
Yeah, it's like giving up control and just trusting the
expert exactly.
Speaker 2 (02:15):
And I think it allows the chef to really focus
on the freshest ingredients, what's in season.
Speaker 1 (02:20):
Yeah, that makes sense.
Speaker 2 (02:21):
And you know, create something really special.
Speaker 1 (02:23):
Okay, Yeah, that's cool. So Mama Rosa's is definitely on
the list if I ever go to Palermo.
Speaker 2 (02:30):
Yeah for sure.
Speaker 1 (02:31):
Okay, So next up, we're going to Wahaca, Mexico, to
a place called El Rinconde Lupita, which I think means
Lupita's corner.
Speaker 2 (02:39):
Thating's about right, yeah yeah.
Speaker 1 (02:42):
And this is a family run Takorea okay, oh, you
know tacos and things like that. But it's been run
by the same family for three generations.
Speaker 2 (02:49):
Wow, that's impressive.
Speaker 1 (02:50):
Yeah, and Lupita is like the grandmother, I guess, and
now her grandson is kind of taking over the business.
Speaker 2 (02:57):
Oh that's keep you in the family.
Speaker 1 (02:59):
Yeah yeah. And it's you know, a really cool example
of how food can be passed down through generations.
Speaker 2 (03:05):
Yeah, it's like a living tradition.
Speaker 1 (03:07):
Yeah. And their specialty is playuda, which I've never actually had,
but it sounds amazing.
Speaker 2 (03:13):
Oh, laudas are so good.
Speaker 1 (03:15):
What is it exactly?
Speaker 2 (03:16):
So it's like a huge tortilla, like almost the size
of a pizza crust, and it's grilled so it gets
nice and crispy, okay, and then they top it with
all sorts of things like black beans, cassio cheese which
is like a stringy wahawkan cheese. H. And then usually
some kind of meat like the saho or terriso oh man,
and then a salsa roja, which is like a smoky
(03:36):
red salsa.
Speaker 1 (03:37):
Oh. Wow, it sounds incredible.
Speaker 2 (03:39):
It's really good. It's like a symphony of textures and flavors. Yeah,
you know, You've got the crispy tortilla, the creamy beans,
the stringy cheese, the smoky salsa.
Speaker 1 (03:47):
Yeah, I'm sold. I have to try this.
Speaker 2 (03:49):
Yeah, you definitely do so.
Speaker 1 (03:51):
The article says to find elwen conde de Lupita you
have to ask street vendors selling chapulins for directions.
Speaker 2 (03:59):
To Lupita's chapelains are grasshoppers.
Speaker 1 (04:01):
Yeah, grasshoppers. I've actually tried those before in Mexico City.
Oh really, Yeah, they weren't bad.
Speaker 2 (04:06):
What they taste like.
Speaker 1 (04:07):
Kind of like, uh, I don't know, kind of earthy,
a little bit salty. Okay, would you try them?
Speaker 2 (04:14):
Yeah? I think so.
Speaker 1 (04:15):
I mean when in Rome, right, yeah, I guess so.
I mean, if it's part of the local culture.
Speaker 2 (04:20):
Yeah, you got to immerse yourself.
Speaker 1 (04:21):
All right. So we've had Italian, we've had Mexican. Now
we're going to Ashville, North Carolina.
Speaker 2 (04:28):
Okay, well closer to home.
Speaker 1 (04:30):
Yeah, to a place called the Lantern Room.
Speaker 2 (04:32):
Interesting name.
Speaker 1 (04:33):
Yeah, this one's really interesting because it's hidden beneath the bookstore.
Speaker 2 (04:36):
Oh wow, that's cool.
Speaker 1 (04:37):
Yeah. So you have to go into the bookstore and
ask the clerk about the light downstairs.
Speaker 2 (04:41):
That's so mysterious.
Speaker 1 (04:42):
Yeah. And if you pass the vibe check I guess,
then they'll lead you to a trapdoor behind the shelves.
Speaker 2 (04:47):
I love that.
Speaker 1 (04:48):
Yeah, And then you go down these creaky stairs and
you emerge into this dimly lit space with mismatched furniture.
Speaker 2 (04:55):
Sounds cozy.
Speaker 1 (04:56):
Yeah. And they serve Appalachian soul food. Interesting okay, Yeah,
so things like skillet cornbread and smoked trout chowder.
Speaker 2 (05:04):
Oh wow, that sounds really good.
Speaker 1 (05:05):
Yeah, and it's all sourced locally. The owner, Jasper, is
really into that.
Speaker 2 (05:09):
So it's like farm to table Appalachian soul food.
Speaker 1 (05:12):
Yeah, basically. And apparently he might even offer you some
local moonshine if you're lucky.
Speaker 2 (05:16):
Oh wow, that's an experience. Yeah.
Speaker 1 (05:18):
So it sounds like a really unique place and the
food sounds great, but it's also like the whole experience
of finding it and the atmosphere and the owner's personality.
Speaker 2 (05:26):
Yeah, it's all part of it.
Speaker 1 (05:27):
Yeah, and that reminds me of our next stop, which
is a Chis Marsoline in Porto Prince, Haiti, Okay, And
Chis Marcelline is a well, the owner's name is Marslene, right,
and it's basically a colorful shack off this bumpy road
with a few plastic chairs scattered on the front porch.
And that's it.
Speaker 2 (05:46):
Wow. So very casual, very laid back.
Speaker 1 (05:48):
Yeah, very homey, very Haitian, I guess. And Marsolene is
known for her griot, which is crispy fried pork shoulder.
Speaker 2 (05:55):
Oh I've heard of that. That sounds good.
Speaker 1 (05:57):
Yeah, it sounds amazing, and also picklas, which is like
a spicy pickled slaw.
Speaker 2 (06:02):
Interesting.
Speaker 1 (06:03):
Yeah, it sounds like a really cool combination of flavors.
And the article says that Marsolene treats all her guests
like family.
Speaker 2 (06:09):
Oh that's nice.
Speaker 1 (06:10):
Yeah. So it's like you're going to her house for dinner.
Speaker 2 (06:12):
Yeah, that's really special.
Speaker 1 (06:13):
Yeah. And apparently she might even offer you some homemade claren,
which is a spice rum.
Speaker 2 (06:19):
Oh wow.
Speaker 1 (06:19):
So it's like a whole cultural experience.
Speaker 2 (06:21):
Yeah, definitely.
Speaker 1 (06:22):
But I was wondering, like, do you think that level
of informality is sustainable, Like that's an interesting question, Like
it sounds charming, but like what about you know, health
codes and things like that, right, I mean.
Speaker 2 (06:34):
I guess it depends on the local regulations.
Speaker 1 (06:36):
Yeah.
Speaker 2 (06:36):
And also, like you said, it might not appeal to everyone. Yeah,
some people might be looking for a more traditional restaurant experience.
Speaker 1 (06:41):
Yeah, that's true.
Speaker 2 (06:43):
But I think there's definitely a place for a place
like chess Marsleine, you know, where it's really about the connection,
the home cooked food, the personal touch. Yeah.
Speaker 1 (06:54):
Yeah, I agree.
Speaker 2 (06:54):
It's a different kind of dining experience.
Speaker 1 (06:56):
Okay, so let's move on to merrikech Morocco to place
called the Saffron Nek. All right, So Marrakak is known
for its medina, which is like this huge maze of
narrow streets and shops and it's really bustling and chaotic.
Speaker 2 (07:10):
Yeah, I've heard it's incredible.
Speaker 1 (07:12):
Yeah. And the Saffron Nook is tucked away in this
medina behind a rug merchant's stall.
Speaker 2 (07:17):
Oh wow, so you really have to know where you're going.
Speaker 1 (07:19):
Yeah. And the article says you have to push past
stacks of colorful textiles and nod to the shopkeeper and
then suddenly you're in this tranquil courtyard with only three
tables under this fragrant lemon tree.
Speaker 2 (07:32):
Wow. That's quite a contrast.
Speaker 1 (07:33):
Yeah. It sounds amazing, like a little oasis in the
middle of all the chaos.
Speaker 2 (07:37):
Yeah. I love that.
Speaker 1 (07:39):
And the owner, Amina is known for her Ta jeans.
Speaker 2 (07:42):
Oh Ta jeans are so good.
Speaker 1 (07:43):
Yeah, And just like Mama Rosa's, there's no menu, so
you just trust Amina to cook for you.
Speaker 2 (07:47):
I like that trend.
Speaker 1 (07:48):
Yeah me too. And the article mentions her lamb tagin
with apricots and almonds, which sounds incredible.
Speaker 2 (07:54):
Oh yeah, that sounds amazing. All those warm spices.
Speaker 1 (07:57):
Yeah, saffron and cinnamon.
Speaker 2 (07:59):
Delicious.
Speaker 1 (08:00):
So do you think this trust based approach to dining
is becoming more common?
Speaker 2 (08:04):
I think it is, especially in these smaller, chef driven restaurants,
where there's that direct connection between the person cooking the
fog and the person eating it. You know, it's like
a culinary conversation.
Speaker 1 (08:17):
Yeah, that's a good way to put it.
Speaker 2 (08:18):
And I think it allows for more creativity and spontaneity.
Speaker 1 (08:21):
Yeah.
Speaker 2 (08:21):
I like that. You know, the chef can really showcase
what they're passionate about.
Speaker 1 (08:25):
Okay, cool. So last stop for part one, we're going
to Penang, Malaysia, to a place called Uncle Tan's Noodle Shack.
Speaker 2 (08:33):
Noodle Shack, all right, eventry?
Speaker 1 (08:35):
Yeah, this one sounds really cool. So Charkway Tay is
this like beloved Malaysian street food dish Okay, and Uncle
Tan has been making it for over forty years.
Speaker 2 (08:47):
Wow.
Speaker 1 (08:47):
Yeah. So he's like a legend in Penang and his
noodle shack is in this like steamy backstreet in Georgetown.
Speaker 2 (08:54):
Okay.
Speaker 1 (08:54):
It's just this ramshackle stall with a tarp covered cart
and a few plastic files.
Speaker 2 (08:59):
It's very authentic.
Speaker 1 (09:00):
Yeah. And the article says there's usually a line of
motorbikes parked nearby.
Speaker 2 (09:03):
That's a good sign.
Speaker 1 (09:04):
Yeah, that's how you know it's good. And Uncle Tan
is this like wiry guy with a cigarette always hanging
from his lips. Okay, And he cooks the noodles in
this blazing wook with prawns and cockles and his secret
soy chili sauce.
Speaker 2 (09:17):
Oh that sounds delicious.
Speaker 1 (09:18):
Yeah, and locals call his sauce black magic.
Speaker 2 (09:21):
Wow.
Speaker 1 (09:22):
Yeah, so apparently it's really really good. And regulars say
the best time to go is right after an evening rain.
Speaker 2 (09:28):
Interesting.
Speaker 1 (09:29):
Yeah, when Uncle Tan is in a good mood and
the noodles get an extra kick a spice.
Speaker 2 (09:33):
I love that.
Speaker 1 (09:34):
Yeah. So it sounds like a really cool experience.
Speaker 2 (09:37):
Yeah.
Speaker 1 (09:37):
Does I mean forty years making the same dish? That's dedication.
Speaker 2 (09:41):
Yeah, that's amazing. Yeah, it's like a craft.
Speaker 1 (09:43):
Yeah, it's like he's perfected it absolutely. Okay. So that
was our first four hidden Gem restaurants.
Speaker 2 (09:48):
Wow, what a variety.
Speaker 1 (09:50):
Yeah. We had Mama Rosas in Sicily, El Rincondi, lu
Pita in Mexico, The Lantern Room in North Carolina, and
Chees Marceline and Haiti.
Speaker 2 (09:59):
And each one, so you.
Speaker 1 (10:00):
Yeah, and we're going to continue our culinary journey in
part two with six more hidden gems.
Speaker 2 (10:05):
Awesome. I can't wait. So stay tuned, like a culinary
treasure hunt.
Speaker 1 (10:08):
Yeah. Yeah, it's like you have to earn it exactly. Okay.
So our next stop takes us to Galway, Ireland, to
a place called the Bread Cellar.
Speaker 2 (10:16):
The Bread Cellar, okay.
Speaker 1 (10:18):
And this one is a well, it's hidden beneath a
butcher shop. Yeah, in Galway's Latin Quarter. And to get
in you have to knock on this nondescript side door
and whisper soda bread.
Speaker 2 (10:29):
You're kidding. Wow, that's so cool.
Speaker 1 (10:31):
Yeah, it's like a speakeasy for bread lovers.
Speaker 2 (10:33):
I love it.
Speaker 1 (10:34):
And once you're inside, it's this really cozy space with
exposed stone walls and a wood fired oven from the
eighteen hundreds.
Speaker 2 (10:41):
Oh wow.
Speaker 1 (10:42):
Yeah, and they make this incredible soda bread and they
serve it with kerry gold butter.
Speaker 2 (10:48):
Oh man.
Speaker 1 (10:49):
Yeah. And they also have like hearty lamb stew and
a daily soup made with forged ingredients, so.
Speaker 2 (10:54):
Like really traditional Irish.
Speaker 1 (10:55):
Fair yeah exactly. But the thing is only twelve people
can fit inside at a time.
Speaker 2 (11:01):
Oh wow. So it's tiny.
Speaker 1 (11:03):
Yeah, and it's cash only okay, and you have to
know the secret password.
Speaker 2 (11:06):
It's very exclusive.
Speaker 1 (11:07):
Yeah. So it's like this whole experience. But I was wondering, like,
do you think that level of exclusivity is a good
thing or a bad thing?
Speaker 2 (11:14):
That's a good question. I mean, on one hand, it
creates this really special intimate experience, you know, yeah, But
on the other hand, it's not very accessible. You know,
not everyone can just show up and get a table.
Speaker 1 (11:27):
Yeah, and not everyone knows the secret knock. So it's
kind of like a trade off.
Speaker 2 (11:31):
Yeah. I think it's something to think about. You know,
how do we balance exclusivity with inclusivity.
Speaker 1 (11:36):
That's a good point. Okay, So speaking of exclusive experiences,
our next stop is a six seat izakaya in Osaka,
Japan called Hama's Hearth six seats.
Speaker 2 (11:48):
Wow.
Speaker 1 (11:48):
Yeah, it's tiny, and it's tucked away in a quiet
residential alley.
Speaker 2 (11:53):
Okay.
Speaker 1 (11:54):
And you know, Osaka is this really bustling city with
all these neon lights and crowds. Thomas Hearth is like
this little oasis of calm.
Speaker 2 (12:02):
I like that.
Speaker 1 (12:03):
Yeah, and inside it's all wormwood and there's a crackling
open fire.
Speaker 2 (12:06):
Oh wow.
Speaker 1 (12:07):
Yeah, and the owner Hamasan cooks skiwers of chicken and cheetak,
mushrooms and tiny river fish over the fire.
Speaker 2 (12:14):
Oh that sounds amazing.
Speaker 1 (12:15):
Yeah, and he brushes them with his secret tear sauce
and they serve warm sake in shipped ceramic cups.
Speaker 2 (12:22):
So it's very wabby sabby.
Speaker 1 (12:23):
Yeah exactly. But I was wondering, like, is six seats
too exclusive?
Speaker 2 (12:27):
I mean, it depends on your perspective, right, some people
might see it as elitist, but others might see it
as this really special, once in a lifetime experience.
Speaker 1 (12:34):
Yeah, that's true.
Speaker 2 (12:36):
You know, it's like finding a hidden gym.
Speaker 1 (12:37):
Yeah, I guess.
Speaker 2 (12:38):
So.
Speaker 1 (12:39):
Okay, let's move on to Jimble Johanna, Slovenia, to a
place called the Pickle Jar. The pickle Jar, okay, yeah,
this one is well it's all about fermented foods.
Speaker 2 (12:50):
Oh interesting. Yeah.
Speaker 1 (12:51):
So it's hidden behind a graffiti covered wall near Gibble
Johanna's dragon Bridge. Okay, and you go down this narrow
staircase and it's like this underground lair for pickle enthusiasts.
Speaker 2 (13:02):
I love that description.
Speaker 1 (13:03):
Yeah, and the shelves are lined with jars of pickled everything, cucumbers, beats, plums,
you name it.
Speaker 2 (13:08):
Wow.
Speaker 1 (13:09):
Yeah. And the owners Luca and Anna their brother sister
duo okay, and they take Slavenian comfort food and they
give it this like tangy twist.
Speaker 2 (13:18):
Interesting.
Speaker 1 (13:19):
Yeah, So they have truckle G dumplings which are filled
with tangy cheese and served with Sauer kraut. Okay, and
Jill the stew with pickled turnips.
Speaker 2 (13:27):
So that's all about the tang Yeah, exactly.
Speaker 1 (13:30):
But do you think that's something that would appeal to
a wider audience or is it more of a niche thing.
Speaker 2 (13:34):
I think fermented foods are becoming more popular. Yeah, you know,
people are more aware of the health benefits, right, and
there's definitely a growing appreciation for those complex flavors.
Speaker 1 (13:42):
Yeah, that's true.
Speaker 2 (13:43):
But it's still not for everyone. Yea. Some people might
find it too strong or too sour.
Speaker 1 (13:47):
Yeah, I guess so.
Speaker 2 (13:48):
But for those who love it, it's like a whole
new world of flavor.
Speaker 1 (13:50):
Okay. Cool. Next up, we're going to Cape Town, South Africa,
to a charming cafe called The Fig Tree.
Speaker 2 (13:58):
The Fig Tree are and.
Speaker 1 (14:00):
It's located on a hillside in the Bocop neighborhood, which
is known for its brightly colored houses.
Speaker 2 (14:05):
Oh yeah, I've seen pictures. That's beautiful.
Speaker 1 (14:07):
Yeah. And the fig tree is this like little oasis
with a turquoise gate and a sprawling fig tree that
offers shade to three outdoor tables.
Speaker 2 (14:16):
Wow.
Speaker 1 (14:17):
So it's very small, yeah, very intimate. And the owner, Fatima,
is a third generation Kate Malay cook. Okay, and she
makes Boobootea, which is a spiced meat dish topped with custard.
Speaker 2 (14:29):
Interesting.
Speaker 1 (14:30):
Yeah, and Coke Sisters, which are syrup soaked doughnuts.
Speaker 2 (14:33):
Oh wow, that sounds good. Yeah.
Speaker 1 (14:35):
And the article raves about her chutneys, which are made
with figs from her backyard.
Speaker 2 (14:40):
I bet those are delicious.
Speaker 1 (14:41):
Yeah. But here's the catch. The fig tree opens when
Fatima feels like it and closes when she runs out
of food.
Speaker 2 (14:48):
Oh wow, so you really have to be lucky to
catch her.
Speaker 1 (14:51):
Yeah. And it's cash only and there are only three tables.
Speaker 2 (14:53):
So very spontaneous.
Speaker 1 (14:55):
Yeah. Do you think that's a good thing or a
bad thing?
Speaker 2 (14:57):
Well, it could be frustrating if you're really craving and
you show up and it's closed. Yeah, but I think
it also adds to the charm.
Speaker 1 (15:04):
You know.
Speaker 2 (15:05):
It's like this hidden gem that you have to be
in the right place at the right time to experience.
Speaker 1 (15:11):
Yeah. I like that. Okay uh. And for our final
hidden gym, we're going back to Asia, but this time
we're venturing off the mainland to Singapore. Oh cool, Yeah,
to a place called Anti May's Kitchen.
Speaker 2 (15:21):
Anti May's Kitchen, all right, and this one.
Speaker 1 (15:24):
Is not tucked away in a secret alley or anything.
It's actually in a bustling hawker center. Oh I see,
which is like a big open air food court.
Speaker 2 (15:31):
Right.
Speaker 1 (15:33):
But what makes Auntie May's Kitchen special is Anti May
herself and her legendary Hananise chicken rice.
Speaker 2 (15:40):
Henini's chicken rice is so good.
Speaker 1 (15:42):
Yeah, it's like the national dish of Singapore.
Speaker 2 (15:45):
Yeah, pretty much.
Speaker 1 (15:46):
An Anti May's version is supposed to be the best.
Speaker 2 (15:49):
Wow.
Speaker 1 (15:50):
Yeah. The article describes perfectly poached chicken, fragrant rice cooked
and chicken broth and ginger and Anti May's secret chili sauce.
Speaker 2 (15:58):
Oh man, that sounds amazing.
Speaker 1 (16:00):
Yeah, and there's always a line out the door that's
good suck. Yeah, and get this Auntie May has been
using the same recipe passed down from her grandmother for
over fifty years.
Speaker 2 (16:09):
Wow. That's incredible.
Speaker 1 (16:11):
Yeah, that's dedication absolutely. So it's like a taste of history.
Speaker 2 (16:14):
Yeah, it's like a culinary airloom.
Speaker 1 (16:15):
Okay. So that was our six hidden Gems in part two.
Speaker 2 (16:18):
Wow, what a journey.
Speaker 1 (16:19):
Yeah. We went from Ireland to Japan, to Slovenia, to
South Africa and finally to Singapore.
Speaker 2 (16:25):
And each one's so unique and special.
Speaker 1 (16:26):
Yeah, and in part three we're going to wrap up
our deep dive and talk about why these hidden gems
managed to stay hidden.
Speaker 2 (16:33):
Yeah I'm curious about that.
Speaker 1 (16:34):
Yeah, me too, So stay tuned. Okay, So we've traveled
the globe virtually, of course, in search of these hidden
culinary gems.
Speaker 2 (16:41):
Yeah, it's been quite a journey, and uh, I'm still.
Speaker 1 (16:44):
Kind of amazed that these places even exist, you know.
Speaker 2 (16:47):
Yeah, it's kind of a paradox, right, Yeah, like in.
Speaker 1 (16:49):
This age of you know, social media and online reviews
and everyone's a food critic.
Speaker 2 (16:55):
Right, everyone's got a Yelp account.
Speaker 1 (16:56):
Yeah, how did these places stay hidden?
Speaker 2 (16:59):
Yeah? I mean, and it's like they're intentionally avoiding the spotlight.
Speaker 1 (17:02):
Yeah, The article talks about how a lot of these
places don't even have websites or social.
Speaker 2 (17:07):
Media, right, they're not on Instagram, they're not on Facebook.
Speaker 1 (17:09):
Yeah, and they rely on word of mouth marketing.
Speaker 2 (17:13):
Yeah, like old school style. Yeah.
Speaker 1 (17:15):
It's like you have to know a guy who knows
a guy exactly.
Speaker 2 (17:18):
And I think that adds to the allure, you know.
Speaker 1 (17:21):
Yeah, it's like a secret society.
Speaker 2 (17:22):
Yeah. And I think it speaks to a certain kind
of diner, you know.
Speaker 1 (17:26):
Yeah, like someone who's not just looking for a good meal,
but also a unique experience.
Speaker 2 (17:30):
Right, someone who values authenticity and connection.
Speaker 1 (17:33):
Yeah, and who's willing to put in a little effort
to find it exactly.
Speaker 2 (17:36):
It's like a treasure hunt.
Speaker 1 (17:37):
Yeah, and I think that's what makes these hidden gems
so special.
Speaker 2 (17:40):
Yeah. They're not trying to please everyone. They're just doing
their own things.
Speaker 1 (17:43):
Yeah, and they're doing it really well.
Speaker 2 (17:45):
And I think that's what people are drawn to, you know.
Speaker 1 (17:48):
Yeah, it's like a breath of fresh air.
Speaker 2 (17:50):
Yeah, it's a reminder that there's still something special about
those places that are off the beaten path.
Speaker 1 (17:55):
Yeah, and that haven't been completely homogenized by the Internet exactly.
So what do you think is the key takeaway here
for our listener.
Speaker 2 (18:03):
Well, I think it's about being open to new experiences. Yeah,
you know, don't be afraid to step outside your comfort zone.
Speaker 1 (18:09):
Yeah, and ask the locals.
Speaker 2 (18:11):
Yeah, they're the ones who know the best spots.
Speaker 1 (18:13):
And don't just rely on online reviews, right.
Speaker 2 (18:16):
Because sometimes the best places are the ones that don't
have any reviews.
Speaker 1 (18:19):
Yeah, it's all about the thrill of discovery exactly. Well,
I think that's a great note to end on.
Speaker 2 (18:24):
Yeah, thanks for taking this culinary journey with me.
Speaker 1 (18:27):
Yeah, it's been fun. And to our listeners out there,
go forth and find those hidden gems. Happy eating, and
we'll see you on the next deep dive.
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