Word: chili
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...next to you. Getting to know your neighbors, however, is often part of the fun. Those at such tables tend to be more sociable, like DiGangi and Natt-Irom. At Buddakan that night, the interaction between groups started with food ("Oh, what's that?" as a plate of shaken chili beef tartare arrived) but quickly progressed to a discussion about the latest handbags from Chloé, a debate about police brutality and an exchange of phone numbers at the end of the meal. Just like at a great dinner party...
...Nouveau building in central Istanbul's Beyoglu district, Changa, www.changa-istanbul.com, is the granddaddy of the pack. New Zealand-born chef Peter Gordon serves Turkish food with a twist: dolma (vine leaves traditionally stuffed with rice) are wrapped around grilled halloumi and served with a sweet chili sauce; grilled octopus, a local seafood classic, comes with Asian-style sweet and sour miso sauce; and local lamb is accompanied by Tunisian harissa...
...also ate prawn koliwada-battered fried shrimps that offer a slight crunch on the first bite and then a satisfying series of chewy small taste explosions in your mouth-and a chili garlic squid that used Chinese flavorings and was slightly sweet before the spice kicked in. All this good fare is cheap, too. The starters begin at about $4 and most mains are between $10 and $20. I wonder if there's enough left in the expense account for my editors to send me to the next restaurant on Apple's list...
...Chili beef," says Big Lin, ticking off the English words he can say with ease after a decade in Britain. "Lemon chicken. Garlic chicken." After that, the 32-year-old's voice trails off. There's not much more he can rattle off fluently. Life as an illegal immigrant has deflated the dreams he once had. Still, he must keep up appearances for his family back home. His brother thinks Big Lin owns his own restaurant. In reality, he sweats over a wok at someone else's takeout joint, six days a week. Nor does he own a house...
...public areas, you have doubtless suffered their like in worshipful TV travel shows and weekend glossies. Chili mojitos are served in a bar that resembles a pharmacy, and is called something like Dose. In the restaurant-invariably named after a once exotic herb, say Lemongrass-halogen lamps spotlight rarified stacks of food, borne on asymmetrical plates. The spa (known simply, perhaps, as The Spa) is expensive, padded and white, as if catering to the insane. None of these things are necessarily bad in themselves. But design-led hotels were supposed to free us from homogeneity. Instead, behind individual...