'The food and 歓待 are second to 非，不，無 ? it’s 楽園 for foodies!': TV chef Ching-He Huang on why she can't wait to return to the charms of Southeast Asia

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The first thing I’m going to do when it’s 安全な to travel again is to 調書をとる／予約する a trip all around Southeast Asia. I love this 地域 of the East, with countries 含むing bustling Thailand, modern Singapore, laid-支援する Malaysia, captivating Vietnam and vibrant Indonesia. And the food and 歓待 are second to 非，不，無 ? it’s 楽園 for adventurous foodies!

Food writer and TV chef Ching-He Huang is itching to return to Southeast Asia

My dream holiday would start in Malaysia, where I like to stay at The Banyan Tree in the centre of the Kuala Lumpur 活動／戦闘, with 見解（をとる）s of the Petronas Towers at night.

I love modern restaurants, but my favourites are the 地元の hawker 立ち往生させるs ? try the 白人指導者べったりの東洋人 leaf rice with an assortment of curries and meats at Sri Paandi in Little India, and the pork bone broth noodles with eggs at Ooi Noodle House for an insight into Malaysian food ? where the 影響（力）s come from Indonesia, India, and 中国. Deliciou s!

I love Penang on Malaysia’s east coast, and stay at the elegant East & Oriental Hotel in George Town, a UNESCO World 遺産 場所／位置. It’s 位置を示すd on Gurney 運動 with Gurney 運動 Hawker Centre nearby, perfect for more food adventures.

While in Penang, the Clock Tower is a must-visit; it was （売買）手数料，委託（する）／委員会／権限d in 1897 by a 地元の millionaire to celebrate Queen Victoria’s diamond jubilee. Then stop at the Merlin Nasi Kandar, on Union Street, for a 伝統的な Malaysian curry, followed by a visit to the 1936 Penang Road Famous Teochew Chendul, for cendol, an iced dessert.

From Malaysia, we’d 飛行機で行く to Singapore. I was last there years ago, when my father took us on a trip to Hong Kong, and we stopped over in Singapore for one day. My brother and I feasted on delicious 薄暗い sum and Singapore chilli crab in a tomato chilli sauce, and an array of street food. Everyone speaks Hokkien, the Fujian dialect that we also speak in Taiwan, so it was 平易な to communicate, and, of course, everyone understands English.

I would love to go 支援する and stay at the Marina Bay Sands ? I love 最高の-luxe accommodation in contrast to the cheap, yet utterly delicious, 地元の food. Singaporeans are food obsessed ? they have 広大な／多数の／重要な chains such as Din Tai Fung or 水晶 Jade. And Singaporeans are known to 列 根気よく for one dish for up to an hour ? they’re my 肉親，親類d of people!

Wok On, by Ching-He Huang, is published by Kyle 調書をとる／予約するs, £20, octopusbooks.co.uk

From Singapore we would 飛行機で行く to Thailand. I love the hustle and bustle of Bangkok, the Thai culture, the people, the 天候 and, of course, the food. It’s a busy city, but also 静める at the same time and that’s to do with the people ? they’re always smiling - and their Buddhist culture.

Everything is within walking distance. I love the 伝統的な tourist 位置／汚点／見つけ出すs, such as Chatuchak Market for 選ぶing up souvenirs, and the floating river is a must, with lots of delicious boat-立ち往生させるs selling 伝統的な dishes and 軽食s: pad Thai noodles, fish cakes and fresh coconuts to 冷静な／正味の you in the heat.

From Thailand, we would 投機・賭ける to Saigon in Vietnam. I’ve been wanting to go again since a (n)艦隊／(a)素早いing trip on a 巡航する almost a １０年間 ago. Our ship ドッキングする／減らす／ドックに入れるd on Christmas Eve, and I remember coming off and walking to the city centre. The streets were covered with confetti (偽の snow), and everyone was out celebrating and throwing it at each other. It was so beautiful and such a jolly atmosphere. The people know how to make you feel welcome, and the food is sublime.

The sights and smells of a floating market in Bangkok are unmissable for food lovers

Vietnam has a rich 植民地の past, Buddhist pagodas and crazy cities. Its lifeline rivers lead to dreamy beaches. This incredible country is also the home of world-class food: Vietnamese food traditions are 深い, delicious, and deserve a visit.

I’m desperate to visit Hanoi, too, famed for its 共産主義者 and French 遺産, its wild traffic and street-food culture. We would also 計画（する） to 長，率いる southwards 負かす／撃墜する the coast, to the lesser-known historic city of Hoi An. This is a melting マリファナ city of Vietnam’s essence and 影響（力）s. Its 古代の town is crisscrossed by magical canals, and is home to Chinese-style 木造の homes, a Japanese covered 橋（渡しをする）, French 植民地の mansions and some of Asia’s finest Buddhist 寺s and pagodas.

The port and 貿易（する）ing history of Hoi An brought with it the 影響（力）s that today give the city its unique blend of tastes and flavours in its food. Chinese, Japanese, Filipino, French and Indo-Chinese all 始める，決める up home here and their foodie 遺産 lives on.

My husband Jamie and I were in Saigon, Hanoi and Hoi An for a day each, so it really wasn’t enough time to 調査する everything. We did try the most amazing cao lau braised pork noodles, Hoi An chicken rice, pork banh xeo pancakes, and a mango cake with sticky rice on the outside and peanuts and sugar on the inside at a 地元の Vietnamese restaurant. It was all washed 負かす／撃墜する with delicious Saigon Beer ? a 甘い, light, rice-y lager.

Of course, we will have to 許す for that Bali wedding, which was 延期するd this year. There we will stay at my friend’s 高級な 郊外住宅 ? 郊外住宅 Clarisse ? with its own infinity pool, 15 minutes away from the hustle and bustle of the Seminyak Beach 訴える手段／行楽地. There we’ll feast on dishes such as Balinese satay ? 取調べ／厳しく尋問するd minced chicken and lemongrass with spices and peanut sauce ? and pisang goreng, which are fried, golden 気が狂って with coconut and palm sugar.

Just 令状ing this is making me want to 調書をとる／予約する my flights asap!

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