The Gentle Art Of Slowing Down
WINE&DINE|May - June 2020
The only land-locked country in Southeast Asia, Laos is used to being overshadowed by its cousins—mighty China, historically-strong Vietnam and culturally-rich Thailand and Myanmar. Yet cocooned within these giants, lies this fascinating land that is rarely spoken about.
Harnoor Channi-Tiwary
The Gentle Art Of Slowing Down

Laos is like a languid lover. You need to step off the treadmill and rearrange your travel expectations when you come here. There’s no need to hurry. Slow down, take your time. Wander, explore, discover, marvel. Travel writers often joke that Lao PDR (People’s Democratic Republic) is actually an acronym for Lao - Please Don’t Rush. Truer words were never said.

“Laos is not as visited by tourists as its famous neighbors, with the exception of Myanmar. And I must admit, I hope that doesn’t change. ”

A tumultuous past

To know Laos, it is important to understand its history. Luck hasn’t always favored this land. The Lao people originally came from China when they migrated southward from the 8th Century onwards. But the first Lao kingdom wasn’t formed until 1353, when Fa Ngum, an exiled prince from the region who grew up in the lap of the Khmer empire returned to his homeland and founded Lan Xang, or the ‘land of a million elephants’.

In an attempt to unify the kingdom, he brought in the beliefs of Theravada Buddhism, and his dynasty ruled from Luang Prabang for the next 200 years. It was only in the 17th Century that this kingdom began to crumble and eventually split into three parts—Luang Prabang to the north, Vientiane in the center, and Champassak in the south. The three kingdoms could never see eye to eye and it wasn’t long before the Siamese kings seized control.

この記事は WINE&DINE の May - June 2020 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

この記事は WINE&DINE の May - June 2020 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

WINE&DINEのその他の記事すべて表示
New Blood
WINE&DINE

New Blood

The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.

time-read
7 分  |
April - June 2021
Sharing Is Caring
WINE&DINE

Sharing Is Caring

Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.

time-read
1 min  |
April - June 2021
Nutmeg's Role In Singapore's History
WINE&DINE

Nutmeg's Role In Singapore's History

From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.

time-read
6 分  |
April - June 2021
New And Improved
WINE&DINE

New And Improved

The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.

time-read
1 min  |
April - June 2021
Pairing Spice-Driven Cuisines With Wine
WINE&DINE

Pairing Spice-Driven Cuisines With Wine

Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.

time-read
7 分  |
April - June 2021
Let Land Grow Wild
WINE&DINE

Let Land Grow Wild

Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.

time-read
7 分  |
April - June 2021
The South Asian Misnomer
WINE&DINE

The South Asian Misnomer

Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.

time-read
8 分  |
April - June 2021
Keepers Of The Spice Trade
WINE&DINE

Keepers Of The Spice Trade

From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.

time-read
7 分  |
April - June 2021
Sugar, Spice And Everything Nice
WINE&DINE

Sugar, Spice And Everything Nice

Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.

time-read
4 分  |
April - June 2021
WINE&DINE

Building Blocks From The Archipelago

For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.

time-read
7 分  |
April - June 2021