Arrival in the North Cape of Norway

When I arrived in the North Cape of Norway, the weather looked bleak. The forecast promised rough seas, gray skies, and rain. And indeed, that’s what I found at the harbor.

But then everything changed. As soon as I stepped into the rubber boat, the clouds parted. The waves calmed. The sea suddenly felt welcoming. It was as if the north had opened its arms to us.

The driver sped us away from the cruise ship. Spray hit my face, cold and sharp. Fjords loomed on the horizon, carved and endless. I asked him if he ever grew tired of the sea. He laughed. “The sea is our life,” he said. “Boats here are like cars. We use them for everything.”

I asked about crabs. He shook his head. “King Crab is for special occasions, not every day. We eat salmon, in all forms — grilled, smoked, in soup. And shrimps. Shrimps on buttered toast are my favorite.”

King Crab Safari on the Barents Sea

We reached the spot where the guides had dropped cages the day before. Heavy ropes disappeared into the dark Barents Sea. One by one, the cages rose from the deep.

Inside were giants — Norwegian King Crabs, clattering against the wood. Their legs glistened red-brown in the northern light. Some weighed close to ten kilos. Seeing them break the surface was thrilling, raw, unforgettable.

The guides hauled the catch aboard, steady and strong. The boat rocked gently, and everyone leaned forward, cameras ready. The sea smelled of salt and iron. The crabs looked like creatures pulled straight from myth.

La Esperanza Granada in Spain — A hidden gem of a hacienda for luxury travelers seeking authenticity

(Some places feel visited. This one feels lived-in.)

Fresh Norwegian King Crab on Magoroya Island for Lunch

We landed on a small island. A wooden log house stood by the shore, warm and inviting. Inside, the air was alive with the sound of pots boiling and people laughing.

The crabs were cooked simply — lightly boiled to keep the flesh sweet and tender. There were no sauces, only lemon wedges and slices of fresh bread. Finally, the servers carried in steaming bowls. Two bowls per table, plates of bread and lemon in the middle.

We cracked shells, squeezed lemon, and tasted the north. The crab was juicy, rich, and brimming with flavor. Each bite was pure Arctic.

What’s So Great About Norwegian King Crabs?

Norwegian King Crabs are among the largest crabs in the world. Some weigh up to ten kilos, with legs that stretch longer than a person’s arm. They live in the cold, clear waters of the Arctic, which makes the meat especially sweet and firm. The flavor is rich but delicate. The texture is tender, yet full of substance.

Unlike many crabs, King Crab is served in large pieces, so every bite feels generous. In Norway, people enjoy King Crab in simple, traditional ways. The most common is to boil the legs and serve them with lemon, bread, and butter.

Sometimes they grill the legs, adding only sea salt to highlight the natural flavor. In restaurants, King Crab also appears in soups, pastas, or even sushi, but Norwegians agree that the purest taste comes from eating it freshly boiled.

Because of its price, King Crab is considered a delicacy, reserved for special occasions. For visitors, tasting fresh King Crab in its natural home is an unforgettable experience.

Returning from the North Cape Safari

Full and happy, we boarded the rubber boat once again. The clouds returned, heavy and gray. As we sped toward the cruise ship, the driver turned and pointed. A waterfall spilled down the cliffs, framed by the sky.

“Wow, the weather is really cooperating with us,” I said. He smiled. “Not always. You’re lucky.”

“Really?” I laughed. “It’s all so beautiful I’m thinking of moving here.”

He chuckled. “Norway is a great place to live. Just don’t expect too much sun.”

READ ABOUT THE MOST EXCLUSIVE RESTAURANT IN JAPAN IN TRAVELIFE MAGAZINE

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Silver Endeavour caters to 200 passengers for each voyage, with 2oo crew staff and 20 expedition team members. It has four restaurants, 8 public decks and 7 different suite categories spread over four public decks. The suite rooms range from 33 sq m to 174 sq m  with one Owner’s Suite and one Grand Suite, 8 Silver Suites and 90 Premium, Deluxe, Superior and Classic Veranda Suites,

Expect some of the most spacious and luxurious dining venues on the Silver Endeavor where great care is taken to offer the finest gourmet experience at sea.

The main dining venue onboard is The Restaurant, which offers open seating for up to 192 people. Diners can expect an a-la-carte menu featuring international cuisine and regional specialities inspired by the destinations visited. The restaurant is open for breakfast, lunch and dinner.

Italian gourmands will love the intimate Il Terrazzino, which is only open for dinner and accommodates up to 36 guests.

The Grill is a casual dining venue offering guests an international menu and stunning views. It seats up to 80 people for breakfast and lunch and becomes a more intimate dining venue for a maximum of 48 guests during dinner.

Paying homage to France’s cultural and gastronomic heritage, La Dame is the ship’s fine dining restaurant and seats only 20 persons for dinner.

For those seeking a cafe environment, guests onboard the ship can visit the Arts Café, which seats not more than 50 persons. Styled like a typical coffee hous, it is open from early morning until the evening.

Of course, a luxury experience out at sea is not complete without 24-hour in-suite dining with an extensive menu that features casual fare and indulgent delights, including caviar and champagne.

Travellers will be able to sample fine international fare of the highest quality in four of our signature restaurants, while admiring the icy landscapes of Antarctica and the Arctic from the comfort of the ship’s spacious interiors. They can also have their butler serve meals in-suite, around the clock, if they prefer. The exceptional culinary offering aboard Silver Endeavour helps to discern the ship as the most luxurious expedition vessel in the world.”
Barbara Muckermann,Chief Commercial Officer, Silversea Cruises.

Silver Endeavour seeks to offer enriching holiday experiences with various experts like historians, marine biologists, anthropologists, naturalists and more.  From visiting the northernmost point of the Antarctic Peninsula to hiking excursions, and wildlife sights of penguins, whales, seals and indigenous birds, polar expedition cruising is a bucket-list experience that is further elevated because of the exceptional care to detail in delivering best-in-class service and experiences.

Admire nature’s natural beauty and explore the breathtaking icy landscapes of the world’s least explored continent. The triple peaks of Mount Foster tower will impress, and guests will get up close to Deception Island’s collapsed volcano caldera. Swim in the geothermal waters of Pendulum Cove or visit the South Shetland Islands, known as the jewel in Antarctica’s Crown where there are many research stations, each conducting studies in areas as diverse as biology, ecology, geology and paleontology. 

Owned by global cruise company Royal Caribbean Group, Silversea Cruises has a slate of new ships and voyage journeys lined up for 2023. In fact, we are super excited about a 33-day cruise to Athens onboard the Silver Spirit that departs from Singapore on 8 March 2023. Reserve your room before 30 November 2022 to get the best fare prices. You will get to visit 9 countries as you sail the Arabian Sea to Muscat and the Red Sea to Jeddah and Luxor, and much more.

Photo Credit : © 2022 Silversea Cruises

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Upon stepping in, one will notice a pair of angel wings located beside the hotel’s elevators for that Insta-worthy shot. These iconic angel wings are a great way to spread awareness about the hotel’s philosophy to create social value for communities in need. 

Trendy pet-friendly hotel

Located in the hip district of Gangnam, the 18-storey pet-friendly hotel with 141 guest rooms has its own rooftop bar and introduces impact travel with fun and interesting activities for guests to participate in while contributing to communities in need. 

The design of the hotel is simple yet industrial-chic with custom-made beds in all the guest rooms. To encourage guests to reduce their carbon footprint, the hotel takes a unique approach with an E&G (Earn & Giveaway) Amenity Box.  An “Angel Coupon” is given to every guest that does not use the amenities in the E&G Amenity Box and it can be presented to the front desk as a donation to Water.org, a global charity organization co-founded by Gary White and Matt Damon providing access to safe water and sanitation. Alternatively, guests can choose to exchange the coupon for a  complimentary drink at Caffe Cappuccino, the hotel’s lobby cafe.

There are several room options, and if you’re looking for a special one-of-a-kind stay, consider one of the hotel’s two Studio Rooms that are the only two rooms located on the 16th floor, where they have their own private terrace. 

Studio 1607 is aesthetically minimalist and embodies the Bauhaus style.

Studio 1608 will appeal to eco-conscious guests with furnishings that have been upcycled and has some unique decor pieces from RE: CODE, a brand known for repurposing used materials to promote the reduction of waste. 

Fans of BTS should definitely plan a stay at Studio 1608 as the room was a key filming location for the BTS members in a promotional “Life in Seoul” tourism video, along with the hotel’s lobby cafe. 

In addition to the hotel’s Cappuccino King and Super Twin rooms, there are unique options like the Quad Room, a unique four-person space with two bunk beds, where every bunk has its own TV.

Dog-owners will love the Bark Rooms, designed especially for four-legged guests with special amenities like custom-made doggy beds, toys and pajamas, and even a special room-service menu and a Pet Hinoki Cypress Spa set just for them! Part of the proceeds for any dog-oriented services including stays at Bark Rooms will be donated to KARA, a local animal rights advocacy organization founded by film director Yim Soonrye (Three Friends, Little Forest) for the benefit of stray dogs. 

Doing good and supporting social causes as part of the hotel experience

Make an effortless donation to Water.org with every key card swipe when using the hotel’s  Angel Elevators.  The hotel also contributes part of its proceeds to Water.org when guests order from its “Angel’s Menu” that is available at any of its three F&B venues: Caffe Cappuccino, Restaurant Hot Eatsue, and its Rooftop Bar. 

Meanwhile, there is a “Share Your Clothes” box in the hotel lobby where guests who need to find extra space in their luggage can donate their pre-loved clothes to a local charity OTCAN to help others in need. 

Additionally, Hotel Cappuccino regularly hosts new social value campaigns in support of different good cause partners.

Exploring the neighborhood

Gangnam (literally translates to “South of the River ”) is the perfect base for first-time and seasoned travellers seeking to experience a different side of South Korea. Well-known for its ultra-wealthy and celebrity residents, luxury fashion boutiques and fancy cafes, the vibrant neighborhood is always buzzing with activity and offers a wide range of pop culture experiences. 

From Cheongdam-dong, the “Beverly Hills” of South Korea, to K-Star Road in Apgujeong where some of the biggest entertainment companies like SM, JYP and Cube Entertainment have their headquarters located, there is much to explore and discover. Gangnam offers its own “hop on, hop off” City Tour Bus for visitors to check out the main tourist sites in and around the neighbourhood. With stops at Gangnam, Garosu-gil Road, Seorae Village, Apgujeong Rodeo Street, COEX, Gangnam Information Center, one not-to-be-missed visit is the magnificent Starfield Library at COEX Mall, and located close to the mall is Bongeunsa, a beautifully preserved eighth-century Buddhist temple.

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The people of Argentina have an infectious pride when it comes to their food, and the time spent chatting over meals sets the stage for some truly special eating experiences. You don’t get the typical South American spices in Argentina as food is served “au naturel.” In fact, critics have described Argentine cuisine as conservative, but this is the way the Argentines love their food.

IT’S ALL IN THE ARGENTINA MEAT

Beef dishes exhibit the undeniable quality of Argentina reared meat; and when combined with the surprising simplicity of its preparations, with seasoning rarely more than salt and pepper, it rightfully deserves its lofty reputation. You just need to remember a few key words: jugoso (very rare), a ounto (medium rare), or bien cocido (well done).  

The cuts in Argentina are thicker than elsewhere in the world. And the focus is on places that source their meat from grass-fed cattle.  In contrast to the common beef from the grain-fed cows, Argentina beef has better taste and is easier to digest.  

Argentine beef is normally charcoal-grilled on a parilla. Most are flavorful on their own, but this doesn’t prevent restaurants from offering chimichurri sauce to complement the meat. Although if the meat is good, this sauce isn’t necessary. The servings in Argentina are huge, but it isn’t a faux pax to share with several people.

WHERE TO GO FOR BEEF IN ARGENTINA

For those looking to get their Atkins diets up and running, I would suggest a visit to an estancia outside Buenos Aires in Argentina, as well as to one of the many parillas operating in the city.

If you have time for just one steak dinner in Buenos Aires, head to La Cabrera in the Palermo Viejo district. Much has already been written about this parilla and it has become very popular after being highly recommended by many guidebooks, so the ensuing tourist rush to eat here has been phenomenal. 

STILL THE SAME PLACE

Fortunately, it has managed to elude the downward spiral many such places with newfound fame usually encounter. In fact, a steady stream of portenos – as the locals are called – continue to favor this place, so the quality has been preserved and waitstaff continue. 

Their tradition of service and attention. If you come early (before 10 PM), in all likelihood English will be the dominant spoken word. The atmosphere changes during the later hours when the locals arrive, and Spanish once again fills the air. 

The other shocker is the bill. With a looming economic crisis and a severe shortage of dollars, most restaurants in Buenos Aires are open to negotiating the exchange rate for cash transactions, and it isn’t uncommon to receive a rate 70% above official bank guidelines. Dinner that evening for five hungry people set us back less than half the amount it would cost for a similar meal in Paris for one person.

In any case, there is always a long line outside, with some diners holding champagne glasses, and others working up an appetite while patiently waiting, with the wafting smells of grilled beef making the time seem interminable. 

Don’t let all this waiting turn you off, though. The sidewalks outside La Cabrera are a great place to people-watch, with sharply dressed locals and more casually attired foreigners chatting. In fact, this place is so in vogue that the proprietor has had to open another one a few doors away, identical in experience to the original.

THE LA CABRERA EXPERIENCE

At La Cabrera, the crisp white table cloths are laid out but without the usual stuffy feeling.  In fact, it is slightly cramped and a bit noisy.  Each order comes with about a dozen side orders, ranging from mashed potatoes with Dijon mustard, tapenade, garlic cloves in red wine, pureed broccoli or squash, apple sauce, tartar sauce, lentils, corn, and avocado mash, just to name a few. 

All these constitute a meal in itself, and yet you also have a choice of about two dozen different cuts of meat. When in doubt, however, the bifo de ojo or rib eye is always a good choice.  

Starters are completely unnecessary, although we did try to “counterbalance” the steak with generous orders of arugula salad and tomatoes.  A cursory look around told me that most tables opted for La Cabrera’s legendary starters of chorizo or goat’s cheese provolone. The service was slick, despite the broken English of the waitstaff and our halting Spanish.

TASTE THE DIFFERENCE

But the beef is clearly the star of the show. Argentine cows eat grass, the diet they were born to eat, making them healthier. The steaks are leaner than the grain-fed variety, but they are just as juicy as any and with a better flavor profile which was very noticeable and which I attributed to the cow’s natural diet. It had a beefier, “heartier,” and more intense taste. 

DINNER AT LA CABRERA

It’s always odd to me when people complain about the taste of grass-feed beef. This is how beef should taste, as the cows eat what they should eat. Many places don’t have that kind of delicious steak, but the bifo de ojo at La Cabrera was perfect.  

ARGENTINA’S HEARTLAND

The pampas are also worth visiting for a day trip. These are fertile evergreen grasslands that constitute Argentina’s most successful agricultural region.

There are some good estancias (haciendas) in and around the pampas; and many within a two-hour drive from Buenos Aires and definitely worth the effort. Watch the gauchos display their wares, sample authentic empanadas with wine, and then try the asado (barbecue). 

At an asado, the gauchos will feed you sausages and ribs, and often everything else but the lungs and the heart of the cow. And at least you know where your animals are coming from, what they are eating and how they arrive on your plate. 

EVERYTHING IS ON THE GRILL

An asado lunch at an estancia is not just a meal but a cultural initiation. Few things are as quintessentially Argentine as this sacred ritual of Argentine families that goes well beyond steaks to include other cuts of beef, sausages, offal, pork and chicken. Argentines clearly have none of the squeamishness of other nationalities over less desirable cuts of meat.

At an asado, the gauchos are in charge of the grill. This also includes the placing of charcoal underneath and the using of sea salt. They prefer to season before cooking and to keep the temperature low so cooking is slow. 

They will feed you sausages and ribs, and often everything else but the lungs and the heart of the cow. And, at least at an asado in an estancia, you know where your animals are coming from, what they are eating and how they arrive on your plate. 

While you’re there, you can even watch the cattle wander free in these naturally occurring grasslands and taste the difference. Happy cows make for healthier and tastier beef. 

Then, after all that beef, wine and the gauchos, there is still tango, soccer and Evita to discover. What an amazing place.

Text by JEROME VELASCO.

Read more about Argentina in Travelife Magazine.

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It was a beautiful summer day and we were in Kiroro, which is 20 minutes from the seaside town of Otaru. Otaru was once the capital of the world’s sardine industry, a business that created many millionaires in Japan.

The sardine industry is long gone. Today Otaru is more famous as a quaint tourist town with good sushi and canal houses. It’s also a jump-off point for cruising around the scenic Hokkaido coast.

LUXURY HOTEL FOR FAMILIES IN HOKKAIDO

We were staying at the lovely Kiroro Tribute Portfolio Hotel, which is a great choice for families wishing to indulge in sports and hot springs bathing. It’s a famous ski resort in the winter However, it’s also wonderful for outdoor activities the rest of the year.

During our stay this summer, for instance, we took a Segway tour through the forest and hiked down to a waterfall. We also biked around the property and took the ski lift gondola to the top of the mountain.

CRUISES FROM OTARU

Lucky for us, the hotel had just launched a new cruise program option organised by the hotel team itself. Since the Kiroro Tribute Portfolio Hotel is just a short drive from Otaru, hotel guests have the option of day trips into Otaru.

For the cruise, guests are driven from the hotel to the marina, where a luxury cruiser awaits. The cruise itself takes 90 minutes, taking in the scenic coastline between Otaru and the whisky distillery town of Yoichi.

THE KIRORO CRUISE AROUND THE HOKKAIDO COAST

We boarded the Yamaha cruiser at 230 PM and were greeted onboard by our own hotel team. That afternoon, the hotel executive chef himself was taking care of onboard food preparations.

You see, the cruise comes with drinks and assorted appetisers. These are served just as the cruiser is at the halfway mark and ready to sail back to Otaru Marina. It’s the perfect time to do so. You can sit and relax on deck with sparkling wine and courses of appetizers.

READ ABOUT THE MOST ROMANTIC NEW HOTEL IN SPAIN

By the time you’ve had two drinks and some nibbles, the boat is sailing into the marina and you’ve just spent a lovely afternoon at sea. This cruise was very enjoyable, perhaps because the cruise experience is kept exclusive and the Kiroro Tribute Portfolio hotel team make sure that everything runs seamlessly.

We had a wonderful time. Then it was a short drive back to Kiroro. We returned just in time to jump into the hot springs for a soak before our barbecue dinner under the stars.

Read more about the best luxury hotels and lodgings in Japan for families in Travelife Magazine.

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One of the highlights of a stay at a top Japanese ryokan is the elaborate dinner that is included in the package. An overnight experience usually includes dinner and breakfast. Many of the best ryokan are famous for their food, and this is usually served over three hours or so in the privacy of the suite.

ONE OF THE OLDEST RYOKAN IN JAPAN

Asaba Onsen in Shizuoka Prefecture is a luxury hot springs ryokan. This traditional Japanese inn is one of the most historic and picturesque in Japan. For one thing, it is 500 years old.

For much of this time, Asaba was offering lodgings to travelers in the same location. Also, it is among the loveliest ryokan. It has a lagoon within the property along with beautiful gardens and an ancient Noh theater,

THE MENU AT ASABA ONSEN

From most of the rooms, guests can see this traditional Noh theater while they are enjoying dinner. Asaba serves a country-style kaiseki meal rather than a formal Kyoto kaiseki meal. The ryokan chefs serve eight to ten courses, each described in advance in a menu worthy of an artwork.

MOUNT FUJI ON A PLATE

The kaiseki dinner always starts with the Japanese version of an amuse bouche accompanied by a shot of local sake. It’s usually something warm and pretty that you eat in one bite. On this stay, the room attendant poured sake into a shallow cup — it was basically a small plate — with an image of Mount Fuji. This was especially nice as Asaba Onsen is quite near Mount Fuji.

DIFFERENT KIND OF ASSORTED SASHIMI

After this comes a procession of courses, all presented artistically so that you will feel like taking a dozen photos for your Instagram account before each one. Dinner always includes a plate sashimi. On our second night at Asaba, we had a most unique sashimi plate consisting of white fish and fish liver. Our attendant advised us to eat a little bit of everything all at once.

Next, ryokan guests usually get a delicate soup and a stew of vegetables or seafood. This is followed by something fried and a main course of grilled fish or meat.

READ ABOUT THE MOST ROMANTIC WEDDING VENUE IN SPAIN

A TRADITIONAL JAPANESE DINNER

The rice dish always comes at the end of a traditional Japanese meal. At Asaba, which is a Relais & Chateaux hotel, the attendant always brings rice flavoured with a seasonal ingredient. For example, in the summer, the chefs usually cook rice with a river fish called ayu that Japanese love. In the spring, guests enjoy rice flavoured with clams.

DESSERT AT A RYOKAN

Afterwards, guests can choose between several desserts. My personal favorite is Asaba’s version of the blanc mange. It is one of the most delicious blanc mange I have ever had. On this visit, I actually ordered the blanc mange two nights in a row.

Very uncharacteristically for a traditional Japanese ryokan, Asaba serves ice cream to finish the meal. They don’t give you the usual flavours either. On our first night, we actually had a green pepper ice cream. Then, the next night, I had the most unique ice cream flavour I have ever encountered. The chefs created ice cream flavoured from black rice. It was peppered by crunchy kernels of black rice too. It was absolutely delicious, and the perfect way to end a wonderful evening at Asaba Ryokan.

Christine Cunanan, Travelife Magazine publisher, is visiting some of the best hotels in Japan over the next three months. She is also opening a luxury villa/ boutique hotel/ private villa rental just 35 minutes from Granada in the beautiful Lecrin Valley. Follow her adventures in Travelife Magazine.

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The Taiwan Lantern Festival is the second most important festival in the country after Chinese Lunar New Year. For a week and a half, on the 15th day of the Lunar New Year, lanterns of all sizes and shapes are lit around the island to celebrate traditional folklore and the end of Chinese New Year; and 23 million Taiwanese gather to light hopes, wishes, and prayers.

Arriving in Taipei one cool February morning, we immediately headed to the the south of Taiwan. Here we checked into the beautiful East Cube B&B. It’s a boutique hotel with the kind of extensive pinewood finishing that makes you feel cozy and comfortable. Its unique industrial design exudes a modern flare yet it complements the host’s warm welcome and the down-to-earth hospitality of this farming county.

But we were in this part of the country for a specific reason other than to critique hotels, as we’d flown all the way over to see the lantern festival of Ping Tung. This is a major event here with massive crowds always expected. To get a better view of the lanterns, we headed to the festival grounds as soon as we’d settled down, as it was the eve of its official opening, so we could inspect the lanterns in peace. 

FESTIVALS IN PING TUNG

The county holds nine festivals every year, each designed to reflect cultural and natural diversity, and Ping Tung is home to old and new immigrants, as well as to the Austronesian tribes and Aboriginal tribes. The origins of the Aborigine in Taiwan have been traced back as far as Madagascar; and many of these can be found around the southern region and Ping Tung. 

Meanwhile, the lanterns illuminate the festival and also educate visitors on the history and culture of Ping Tung, a city known for tuna and diverse agricultural produce.

This time, instead of the traditional practice of creating a main lantern to represent the Chinese zodiac symbol for the year, Ping Tung decided to honor the tuna, their most prized commodity. However, the pig zodiac, which is a symbol for peace and good harvest, was a common theme throughout the festival’s displays. 

To minimize waste after the festival, the main lantern was turned into a permanent display symbolizing the wealth of the region. Other lanterns were claimed for theme parks, while a few were allotted for international exchanges with foreign cities. The small lanterns, typically discarded after the festival, were turned into piggy banks for the locals. 

LIGHTING THE WAY

The designs enthralled us immediately, especially as most of the lantern designers had incorporated their philosophies into their works. To raise awareness for marine environment, for example, one lantern featured elements from the sea. This changed color when touched. Another lantern featured a collection of 300,000 oyster shells to remind visitors about the need to recycle and to use non-toxic materials in daily life. 

All the materials used were recyclable; and, unlike in previous years, these lanterns were made from sugarcane fiber. Solar power also illuminated the lanterns from within. To minimize the environmental impacts, the organizers also did away with the usual fireworks; instead an impressive drone light show captivated visitors, its beautiful illuminations reflecting Taiwan’s history and culture. 

Of course, food is a big part of any festival, and especially a Taiwanese one. For the duration of the lantern festival, 19 restaurants and outlets created unique menus to promote Ping Tung delicacies and popular dishes like stinky tofu and oyster omelette.

SWEET SURPRISE AT FUWAN CHOCOLATE

Like children being torn away from Disneyland, we left Ping Tung giddy from exploring a wonderland of lanterns for two days. Our next stop was the FuWan Chocolate, a highly-acclaimed chocolate factory that has won awards in the United Kingdom for making the best chocolate in the world. The close proximity of the cacao plantation to the factory ensures minimal interference in processing the richly-flavored chocolate.

While touring the factory, I had to use all my will power to prevent myself from diving into the vats of warm churning chocolate. Fortunately my sensibility prevailed, enabling me to make it to the next and most interesting stage of the chocolate factory tour.

We tried fresh cacao and literally tasted its transformation into delightful bars of goodness through each stage of processing; how the cacao transforms from a fresh and fruity flavor into its fermented form, and then finally into its delightfully addictive chocolate flavor, is magic in itself. The best part was saved for last. We left the factory with our own little box of chocolates that we’d created ourselves at the beginning of the tour.

HAPPILY EVER AFTER

There was no better place to end the day than at the fairytale property of the Flower Home in Zhuolan. This floral paradise called to my feminine side with its spa and collection of homemade oils and products. It was an aromatic and colorful feast for the senses.

We strolled through lavender fields before a flower-full breakfast the next morning. This was as amazing as any breakfast with flowers can be. I was very impressed. The icing on the cake was the rose tea made in front of us by the Flower Home owner himself.

\All too soon, we were back in the bus for the long drive to Taipei for a bit of city living at the end of our trip. Taipei is noisy and busy but also full of excitement. We could not wait to hit the streets.

TRENDY HOTEL IN TAIPEI

Our home in Taiwan was the hip and modern Amba Taipei Ximending. It was sleek and sophisticated but also full of fun details like funky free slippers and colourful elevators. Travelers with a sense of design and playfulness will love this hotel .

Settling in as quickly as we could, we then set off on an evening stroll through Taipei’s lantern festival installations. We followed a route along old shophouses that eventually led us to Mala Hot Pot for a final feast of Taiwanese comfort food.

After dinner, we had to finding our way back home. Already we imagined a herculean task before us. Fortunately, going back to the hotel was easier than expected because of its central location.

And with this trip, I ticked of another WanderList Adventure from my bucketlist. I can’t wait to see how the Taiwan Lantern Festival evolves further. Maybe I will have to revisit it again in a few years.  

Read more articles about flower festivals around the world in Travelife Magazine.

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Exploring new ground has always had tremendous appeal to me. I realized I would never get to the moon or to the planet Mars. So instead I traveled over halfway around the world to the closest I can imagine to these. 

Antarctica is the emptiest place on earth, the last continent to be discovered by explorers. It is the last place to get charted, examined, and understood, as well as to feel the footprint of humanity.  

“Terra incognita” as they like to say. 

NOTHING BUT ICE

Earth’s coldest continent is a frozen unspoiled wilderness at the bottom of the world. Ice has dominated this area far longer than humans have walked this planet. This frosty no-man’s land appears locked in a perpetual ice age – a colossal sheet covers almost every inch of it, and in some places the ice is so thick that it depresses the earth’s crust by almost half a mile. 

Some people call this the freezer, but scientists refer to it simply as “the ice.” It is a giant laboratory – 1.5 times the size of the United States – with a rare ecosystem that scientists continue to pore over.

Yes, this is as far from civilization as one can possibly get, but, amazingly, anything that happens here affects the rest of the world. So despite being the most uninhabited place on earth, it is, ironically, the one most endangered by human activity. 

The wellbeing of Antarctica affects us all.  As the earth heats up and the climate is changing, what will happen to Antarctica? Will it melt, raising sea levels and endangering coastal towns and cities across the globe? What happens to the depletion of the ozone layer? What lies ahead for this majestic territory?

It is a great joy to be in a place of unearthly beauty, a place that feels borderline weird but breathtaking at the same time. Indeed it is such a special place, and yet it is so hard to get to. 

READ ABOUT THE MOST ROMANTIC WEDDING VENUE IN SPAIN

INTO THE UNKNOWN

One fine day in January, we set sail for Antarctica from the Chilean port of Valparaiso on board the Seabourn Quest. The Seabourn Quest was recently retrofitted with a hull strengthened to accommodate encounters of the ice variety. 

This was a voyage of potential discovery but also of real danger. Just getting there taxes you, your companions and the crew as you brave the mighty southern ocean. 

But the hardships are worth it, for Antarctica is a place few words can describe. No matter how hard I try, I just cannot recreate the sensation of truly being there. Nor can pictures capture its real personality. This voyage took me to a continent beyond imagination, a new world. 

The cruise took us down the coast of Chile with stops in several memorable cities along the way, including scenic areas in Patagonia and Ushiaia, the most southerly city in the world. Then it was clear sailing across the dreaded Drake Passage to Antarctica, the highlight of the cruise. 

EXPLORING EMPTY LANDS OF BEAUTY  

Over the course of nearly a week spent in Antarctica, we visited some of the most important areas in the peninsula including Yankee Harbour, Deception Island, Gerlache Strait, Neumayer Channel, Waterboat Point, Lemaire Channel, Cuverville Island and Neko Harbour. 

On this voyage, our ship went further south into Antarctica than any previous voyage Seabourn had done, as we reached over 65 degrees south during close to a week of fairly deep polar cruising. The routes of Seabourn tend to be more adventurous, and their cruises are usually not just about visiting and touching the peninsula like many other cruise lines. 

Quite simply, Antarctica is unlike any other cruise destination you will encounter, whether you are a cruise veteran or not. You won’t find hawkers, malls or duty free shopping here. 

This isn’t like the Mediterranean or the Caribbean where itineraries are generally followed to the second. Here, weather conditions often dictate whether a scheduled stop is made, bypassed or postponed for somewhere with better landing conditions. 

COST OF CRUISING TO ANTARCTICA

Don’t be shocked with prices either. And don’t scrimp and choose a line that does just a “fly by” but never allows for land exploration.  That is like looking at a restaurant menu but not ordering and eating. Why go that far and not march with the penguins? 

Ask anyone about the prospect of traveling to Antarctica and it generally evokes one of two responses: they either ask, “how do I get there?” or pose the rhetorical question, “why would I want to go there?” There is little room for ambivalence about it. 

UP CLOSE AND PERSONAL

Today, Antarctica is a tourist destination, with several thousand visitors reaching its shores every year. Its interior remains largely abandoned with the exception of scientific bases scattered within the enormity of the continent.  The very factors that draw people to Antarctica now are what have, until the 20th century, prevented it from human habitation: the cold, the inaccessibility, the ice, and the isolation.

I write with great passion about the experience of visiting Antarctica, and with genuine awestruck emotion. Like many people, I was familiar with beautiful photographs taken over the years, showing in detail the landscape and the interiors. But seeing the photographs and seeing Antarctica in person are two entirely different visual sensations.  

The very name Antarctica evokes feelings of distance, fear of the elements and loneliness; but these feelings can actually be invigorating, more so when allied with a spirit of adventure. You really feel like you have reached the edge. 

Before I set foot on Antarctica, my head was full of the usual romantic notions about the so-called heroic age of Antarctic exploration.  I knew about some of the world’s great explorers who ventured south, including Roald Amundsen, Ernest Shackleton and Robert Falcon Scott, but I never appreciated the horror of their ordeals until I actually found myself on this continent. 

SAVING THE ENVIRONMENT

Prior to disembarking in Antarctica, the ship’s crew held what they fondly referred to as a “vacuum cleaning party,” which, in reality, was a biohazard briefing to prevent introductions of non-native plants and animals, including seeds and organisms. Our previously used outer gear was inspected and vacuum cleaned, while our boots were washed and disinfected before and after each landing. 

We were not allowed to smoke or to bring food ashore – not even chewing gum. Plastic water bottles were prohibited, as well. So instead we brought flasks that had to be taken back onboard each time. The removal of objects from Antarctica, including rocks, bones or fossils, is also strictly prohibited. All we could do was take pictures and leave footprints.

All Antarctic species are protected. Visitors are not allowed to feed, touch or handle wildlife, and are asked to walk slowly and quietly. We were mingling with thousands of penguins on virtually each trip ashore, and we had to ensure we didn’t run or shout around them. 

WEATHER CONDITIONS IN ANTARCTICA

Weather can change very rapidly in Antarctica and operations are halted when the wind hits 30 knots or more, as this makes it difficult to return back to the ship. Each party headed for shore carries over 100 kilos of equipment in case of emergency, as the conditions are extremely unpredictable.

There have been instances when passengers have been stranded for up to 18 hours ashore due to inclement weather. Emergency evacuation out of Antarctica can be difficult and may take days, so it is imperative to take care. 

An Antarctica cruise is not a normal cruise. On the way over, we were fortunate to have beautiful, albeit unusual weather in the Drake Passage, as the Quest cruised effortlessly at 18 knots. But the anticipation and excitement on the way over was incredible.

ABOUT YANKEE HARBOUR

Yankee Harbour was our first taste of Antarctica. The place is so named because it was used in the 19th century by American sealers, who left their old cast iron pots used for recovering oil from the blubber of elephant seals right next to our landing site. 

Snow was falling lightly when we made landfall on our zodiacs. Once ashore, we were nearly overwhelmed by the sight, sound and smell of 5000 pairs of nesting Gentoo penguins. These included the stench of penguin guano (that is poop, in layman’s terms).

Penguins nest in large groups known as colonies and their guano tends to be concentrated in those areas. They can be very smelly but you get used to it after a while. 

EUPHORIA IN THE AIR

When you land you are consumed with feelings that make you want to high-five and hug people around you. You also start burning mega pixels on your camera, shooting everything that moves and doesn’t.

It was intoxicating, and the sheer adrenaline around my sense of accomplishment made me giddy. It was proof that I was still gutsy, fit, strong, slightly crazy, young, and – despite pushing 55 – still standing, albeit at the bottom of the world. 

On this excursion, the sight of predatory birds, skuas and giant petrels that patrolled over the rookeries looking for the weak and disabled, is forever etched in my mind. In many ways, this was just like being on safari, albeit in a different setting with entirely new animals. 

From the Zodiac, I spotted young male fur seals decked out on the beach, various Wedell seals and a lone leopard seal. It was a great day for our first outing to Antarctica, with no accidents, mishaps or untoward incidents. 

Later in the evening, the captain attempted to take our ship into the sunken caldera of Deception Island. We reached the narrow entrance called Neptune’s Bellows, only for the wind to pick up and make it dangerous to proceed. So instead we happily sailed away and along the coast of Bally Head, home to 60,000 nesting pairs of chinstrap penguins, with the waters everywhere alive with penguins.

Every night, the expedition leader called a recap meeting at the grand salon for a briefing of that day’s activities and to discuss the schedule for the next day. These were very informative. We were advised we were going to attempt a landing on Half Moon Bay the next morning.

OUT OF NOWHERE

But this was not to be. We awoke the next day to heavy snow, swelled up seas and strong winds from the wrong direction. The exposed decks accumulated three inches of snow, and the crew quickly and happily built a snowman to the delight of the passengers. I even spotted a hardy couple enjoying a hot tub on deck 8. 

The captain wisely decided to head for the calmer waters of the Gerlache Strait, and by afternoon the sun was attempting an appearance. This was also about the time that we encountered pods of humpback whales everywhere, making bubble rings to enclose the krill.

Meanwhile, others were fluking and some came incredibly close to the ship. The captain skillfully maneuvered the ship to keep up with them. I knew this was special because even the crew and expedition staff were firing away with their digital cameras. 

In particular, the bubble net feeding, during which the whales corral krill into tight “bait balls” by blowing a circular ring of bubbles around the swarm, is considered a once in a lifetime event to watch, let alone to see it up close. We finished this exhilarating afternoon with a spectacular cruise through the Neumeyer Channel, in some spots just a mile wide.

SPLENDID ISOLATION AT WATERBOAT POINT

The next morning we landed at Waterboat Point in Paradise Bay, the site of a Chilean station named after Gabriel Gonzalez Videla. Gonzalez Videla was a former president of Chile and the first head of state to visit Antarctica, opening the station in 1951. 

There were a dozen personnel from the Chilean Air Force and Navy plus about ten scientists doing various biological research. As you may imagine, being so isolated, they are always happy to see people.

They welcomed us inside their quarters, including an observation tower that provided wonderful vistas in all directions. Afterwards, we had them as lunch guests on the ship. Clearly, they were eager to partake of fruits and vegetables they hadn’t had in some time. 

As usual, thousands of Gentoo penguins were everywhere, and it was impossible not to get up close and personal with them. We even spotted a leucistic penguin, similar to an albino, which occurs in one penguin out of 20,000. 

In the evening, the Captain took us through Lemaire Channel to reach the most southerly position ever reached by a Seabourn vessel – 65 degrees, 7 minutes in amazingly calm conditions, with wildlife everywhere and ideal light.

A LAST HURRAH

The following day we headed for Cuverville Island, named after a French vice admiral. It was overcast but the seas were calm. And, as opposed to other days, operations began at a more civilized time of 10 AM. 

Set against a backdrop of scenic mountains and glaciers, it is a pretty island that’s home to another large colony of Gentoo penguins. On landing, one of the first things I noticed was the scattering of old whalebones, a stark reminder of the slaughter that took place here in the last century.

Some staff and passengers, my sister included, climbed the mountain and took the easy route down, sitting and sliding down the slopes, and taking selfies and videos as they did. 

When we finally returned to the Quest, we were treated to an epicurean event, complete with smoked salmon, a mountain of caviar and prosciutto ham served on deck, to cap an amazing day. 

The next day at Neko Harbour began very early with a ride along the coast on our Zodiac. This was worth the early morning wake up call. as we zoomed by the rugged coastline and got intimate with large packs of floating ice called ice floes, and humpback and minke whales.

THE PERFECT STORM

By evening, as we commenced our trip across the Scotia Sea and the Drake Passage for our return to civilization, we encountered stark, spectacular weather.

Winds were howling in excess of 60 knots, waves were measured at 10 meters (33 feet) high and driving snow produced near zero visibility conditions.  We were in the midst of a genuine arctic storm. I was not going to miss this for the world. I rushed to the observation room on deck 10 and saw how the wave splashes were reaching the top of the ship. 

The Drake Passage was having her revenge after we came thundering down from Ushuaia with no incidents and traveled at full speed. This time, we paid the price. At one point we could travel no faster than two knots per hour, and the risk of encountering ice in the seas made it impossible to deploy the Quest’s stabilizers. There was little to do except head into the weather. Many staff members were seriously worried and nervous. The attendant in my mother’s cabin was in near tears. 

This was an experience in itself, lasting about 12 hours. I have never heard so much shattering of plates during dinner service. The few who made it to dinner ended up hoping their food would be served on a plate rather than on their lap.

It was impossible for the staff to serve – many of them were also seasick – and it was even more dangerous to cook. I spent the night being thrown off my bed and got very little sleep. Marisa, my younger sister, was the smart one. She popped a pill and woke up the next day wondering what had transpired. The captain with all the instruments at his disposal never saw this storm coming and apologized profusely. It really felt like a rite of passage out of Antarctica.

ANTARCTICA ON MY MIND

At the end of it all, our expedition leader Robin West was correct. Antarctica cannot be captured in pictures; and, I might add, it is also impossible to describe the experience in words, hard as I have tried to do here. 

I discovered something intangible – the magnificence, wonder and magic of Antarctica itself. It is a strange attraction, a feeling so powerful and lasting that when I returned home I instantly forgot about the length and difficulty of getting there and secretly began plotting my return (I haven’t told anybody yet).

Why was I so susceptible to the charm of these landscapes when they are so terrifying and empty? Was it the delight of the unknown? Or was I intoxicated by the effort required to get there and survive in that environment? Or was I motivated by a slightly perverted sense of pride in traveling somewhere most other people will only dream about? 

Or was it the pleasure of being far removed from my normal life and existence? I suppose it is all of these but something else as well: the feeling of having my spirit lifted by seeing and feeling nature in all its tremendous power.

I didn’t figure out everything in Antarctica. Nor did I experience any magical epiphanies or find purpose and direction in the remaining years of my life. There was no time for that. And I didn’t experience the inevitable post-trip letdown either. But I was in a strange funk for a few weeks afterwards. It took me that long to get used to saying, “ I was in Antarctica,” in the past tense.

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A great start to the day makes all the difference to rest of it, and when we are staying at some of the most luxurious hotels in the world, we simply must enjoy breakfast and oftentimes this becomes the most important meal of the day. Savor these photographs of the best breakfasts around the world with us.

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BREAKFAST IN ISTANBUL

at the Four Seasons Bosphorus

Healthy starters at the Four Seasons Sultanahmet in Istanbul

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Mornings and breakfasts at the Hyatt Regency  in Thessaloniki, Greece

BREAKFAST IN MOSCOW
at the Standart Hotel

Caviar over Eggs Benedict at The Standart in Moscow

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BREAKFAST IN MARRAKECH
at The Selman Marrakech

Al fresco breakfast and croissants  at The Selman in Marrakech

A morning spread prepared by Palais Amani, Morocco

Fruits and olives for breakfast in Chateau Les Crayeres in Champagne, France

Oysters, green tea, seeds, fruits and champagne for breakfast at the One & Only Cape Town in South Africa

Continental breakfast at the Rachmaninoff Hotel in Veliky Novgorod, Russia

BREAKFAST IN TURKEY
at the CVS Park Hotel Bosphorus

Eggs and fruit at the Park Hotel Bosphorus

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BREAKFAST IN AFRICA
at the Oceana Wildlife Reserve
in the Eastern Cape

The Eggs Benedict at the  Oceana Beach and Wildlife Reserve, South Africa  makes early mornings worth it

The Japanese breakfast at Amanemu in Ise, via room service, came in a beautiful lacquer trio of boxes

Breakfast at the Beau Rivage Palace in Lausanne

Spicy eggs in Tel Aviv, Israel

Breakfast in Otaru, Japan,  a port city known for known for glasswork and sake distilleries

Santorini, Greece breakfasts are a feast for all senses

Farm to table breakfast at a farm in Rostov, Russia

An energizing morning meal in Crete, Greece’s largest island

A French morning spread courtesy of Les Crayères

Crystal Cruises breakfasts are both eye-catching and delicious!

A really delicious made-to-order omelette at the Grand Hotel in Tver, Russia

The post The best hotel breakfasts in the world, from Russia to Japan appeared first on TRAVELIFE Magazine.

So there we were in one of the most beautiful palaces in the world, in incredible India, living a Travelife. It’s called the Taj Falaknuma Palace, and we visited just a few months after it had opened. Every day was full of interesting things to do. After visiting the atelier of the most famous designer in Hyderabad on one day, the concierge was waiting for us in the lobby upon our return.

“May I suggest having the Taj Falaknuma Palace afternoon tea?” He said. “We usually have this in the Jade Room. But since it’s such a fine afternoon, we can set it up in the terrace. You will have the place all to yourselves.”

Home of the richest man in the world

That sounded like a wonderful idea. The Taj Falaknuma Palace, situated 2000 feet above the city of Hyderabad, is one of the most understated but luxurious palace hotels in the world. At one point in history, it was the home of the richest man in the world. This was the Nizam of Hyderabad, and his wealth was the stuff that legends are made of.

The hotel was acquired by the Taj Hotels from the descendants of the Nizam himself. The company then undertook a painstaking renovation of the palace, with inputs from a relative of the Nizam himself. The renovation work reportedly took ten years.

The elegant life in Hyderabad

Of course we had to have afternoon tea with champagne and everything possible. I definitely wanted to savour the genteel life from the terrace of the former home of the richest man in the world — scones, finger sandwiches, India delicacies, tiny cakes and all.

The Jade Room of the Taj Falaknuma Palace

Meanwhile, the Jade Room is one of the fabled rooms of the palace. Decorated mainly in a pale emerald green and full of antiques and jade objets d’art, it is simply beautiful. It’s my favorite room in the hotel, with its Belgian-cut chandeliers. So afternoon tea here is one of the highlights of a stay at the Taj Falaknuma Palace in Hyderabad. In fact, it’s the most famous place to have tea in Hyderabad.

However, we decided to follow the suggestion of the concierge and have our afternoon tea on the terrace. So we never did get to have our afternoon tea in the Jade Room.

Nevertheless it was wonderful just the same. The afternoon passed very pleasantly, enjoying champagne and a tray of sweet and savoury treats, with a view of the greenery and the city below. I certainly felt like a guest in the home of someone once called the richest man in the world.

Read more stories about traveling around India in Travelife Magazine.

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