Reflecting at year-end on the wonderful TRAVELIFE that was in 2012, this is part of a series of blog entries that will look at the best aspects of our never-ending, and never-endingly eventful travels.
This year was so full of indescribable and inspiring experiences -- and we're certainly looking forward to an even more amazing Travelife in 2013.
Happy holidays to everyone
from all of us at Travelife Magazine.
I literally had 12 months of exotic breakfasts in places as disparate as Myanmar, the Czech Republic, Jordan, Kyoto, Hokkaido and South Africa.
But the winner for Travelife's most exotic breakfast of the year is the Governor's Residence, a luxury boutique hotel run by the Orient-Express group in the embassy district of Yangon, Myanmar.
This also happens to be Myanmar's best hotel right now.
Scroll down to read more...
FOUR NIGHTS OF
DELICIOUS, EXOTIC BREAKFASTS
We stayed here for four nights in February, so everyday we would have breakfast in the hotel's beautiful garden.
|We had breakfast here everyday,|
in this garden of The Governor's Residence
in Yangon, Myanmar
As always, wherever I travel, I start off with a plate of seasonal fruit, and then go on to a hot dish, and then finish off with bread and cheese.
It's a very strange combination, I know, but this is the pattern I almost always follow whenever I stay at a hotel -- which is about 60% of the year.
|This is a server replenishing the drinks at the breakfast buffet|
of The Governor's Residence in Yangon.
I snapped it because I thought it would make a great composition.
It's also a very strange thing, to have a three-course breakfast, considering I don't even have breakfast at all when I'm at home.
When I'm not traveling, breakfast is a big pitcher of raw vegetable juice. But when I'm traveling, yes, it's this three-course extravaganza regardless of where I am in the world.
BREAKFAST IN YANGON
|Mangosteen, baked tomatoes, some fried rice,|
and freshly-baked croissants with incredibly delicious local Reblochon cheese.
My breakfasts at the Governor's Residence -- which is such a picturesque hotel, by the way -- began with mangosteen (I love mangosteen!) and all kinds of local fruits.
Then, I always took at least two bowls of Myanmar soup from this lady who sat in her soup and noodle-making station all morning. My first bowl was always a plain vegetable soup topped with delicious corn fritters.
|Myanmar breakfast, anyone?|
My second bowl would be a similar vegetable soup with corn fritters, but this time with rice noodles added to it.
|Vegetable soup with rice noodles and corn fritters|
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