Across Southeast Asia, torch ginger has long been cherished as both an ornamental flower and a culinary treasure. Growing in tropical gardens and forest edges from Southern Thailand to Indonesia and Malaysia, its striking pink and crimson blooms are impossible to miss. Yet beyond its beauty lies an ingredient that has shaped regional cuisines for generations.

Known in Southern Thailand as daala, torch ginger brings a vibrant personality to the table. Its petals offer delicate floral notes, gentle acidity, and a subtle peppery character, while its unmistakable aroma brings freshness and lift to rich curries, seafood dishes, and spicy broths. For centuries, local communities have incorporated the flower into recipes that reflect the abundance of the tropical landscapes they call home.

Today, as chefs across Asia continue to explore the region’s culinary heritage, traditional ingredients such as torch ginger are finding new expressions beyond their customary roles. Rather than preserving them solely in familiar recipes, a new generation of cooks is discovering how these ingredients can inspire contemporary creations while remaining deeply rooted in place.

This spirit of exploration can be found at Restaurant Royd, a member of Secret Table by Secret Retreats. Drawing inspiration from Southern Thailand’s rich culinary traditions, Royd embraces local ingredients not as relics of the past, but as living elements capable of evolving with modern gastronomy.

In Restaurant Royd‘s kitchen, torch ginger becomes more than a supporting ingredient. Each layer of the flower is carefully examined for its individual character, revealing varying levels of fragrance, texture, acidity, and spice. By separating and highlighting these distinct qualities, the team transforms a familiar ingredient into a thoughtful exploration of flavour, allowing diners to experience torch ginger in ways they may never have encountered before.

The result is not fusion for the sake of novelty, but a conversation between heritage and creativity. Traditional knowledge provides the foundation, while contemporary techniques offer new perspectives. The flower’s natural brightness continues to perform its timeless role of balancing richness and enhancing aroma, yet its presentation invites guests to look more closely at an ingredient that is often overlooked.

This approach reflects a broader movement taking place throughout Asia’s dining scene, where chefs are increasingly turning to indigenous ingredients, local biodiversity, and regional food traditions as sources of inspiration. Rather than looking outward, they are looking deeper into their own landscapes, uncovering stories and flavours that have always been present.

For travellers, these experiences offer something more meaningful than a memorable meal. They provide a window into the culture, ecology, and traditions of a destination. Through ingredients such as torch ginger, diners discover how history, geography, and local knowledge continue to influence contemporary cuisine.

Through Secret Table by Secret Retreats, guests are invited to experience restaurants like Royd, where culinary innovation begins with a respect for place. Here, a flower that has flavoured Southeast Asian kitchens for generations becomes a symbol of how tradition continues to inspire the future—one carefully crafted dish at a time

The post Torch Ginger: A Flower Reimagined at Royd appeared first on Secret Retreats Blog.

Sabah on the Plate

At Oitom Restaurant, the experience is not defined by quiet minimalism or hushed counters. Instead, it unfolds in a space that is open, fluid, and full of life—where the kitchen is not hidden, but becomes the centre of the room.

This is dining as a shared energy.

An Open Dialogue Between Kitchen and Room

Rather than sitting in stillness, guests at Oitom are surrounded by movement. The kitchen operates in full view, with chefs working in rhythm—plating, passing, finishing dishes as conversations and laughter fill the space.

There is no strict boundary here. The experience is less about observing in silence, and more about being part of a living environment, where food, people, and place interact continuously.

A Different Kind of Closeness

While not a counter experience, Oitom still offers proximity—just in a different form.

You may not sit directly in front of the chef, but you feel the presence of the kitchen throughout the meal. Dishes arrive with immediacy, often just moments after being completed, carrying with them the energy of the space they were created in.

This creates a more social, less introspective connection—one that feels warm, approachable, and alive.

Sabah, Expressed with Confidence

In this vibrant setting, the cuisine remains deeply rooted in Sabah. Local ingredients—seafood, forest herbs, native produce—are presented with refinement, but without losing their identity.

The contrast is what makes Oitom compelling:
a lively, contemporary dining room paired with food that is thoughtful, grounded, and precise.

Not Quiet, But Considered

Oitom does not rely on silence to create meaning. Instead, it embraces atmosphere.

The hum of the room, the movement of the team, the shared experience among guests—these become part of the memory. It is a different expression of luxury: less about exclusivity, more about connection.

The post Oitom, Malaysia — Where the Kitchen Comes Alive appeared first on Secret Retreats Blog.

Savouring the Golden Land: Secret Tables in Myanmar

In Yangon, Myanmar’s former royal capital turned creative crossroads, food tells a story as layered as the city itself. Colonial facades, golden pagodas, tea shops filled with conversation — and, increasingly, thoughtful restaurants that reinterpret tradition while honouring local ingredients.

Through Secret Tables by Secret Retreats, we highlight independent restaurants that embody place, personality, and purpose. These are not just dining rooms — they are expressions of community, craft and culinary curiosity.

In Myanmar, our Secret Tables celebrate Yangon’s evolving food culture — refined yet relaxed, rooted yet forward-looking.

What Are Secret Tables?

Every destination in Asia has restaurants known only to locals or the truly curious — places that don’t just serve food but tell stories. Secret Tables are locally cherished, sustainably minded, independent restaurants selected by Secret Retreats for travellers seeking more than just a meal — they offer memorable culinary encounters rooted in community, seasonal ingredients and inspired creativity.

In Myanmar, our Secret Tables showcase the city’s evolving gastronomic energy while honouring deep culinary roots — from elevated modern kitchens to refined yet soulful dining

SEEDS Restaurant & Lounge

Lakeside Dining with Heart

Set beside the calm waters of Inya Lake, SEEDS offers one of Yangon’s most charming dining settings. Relaxed yet polished, refined yet welcoming, it is a place where guests linger — for conversation, for sunset reflections, for beautifully prepared food that feels both thoughtful and sincere.

Founded by husband-and-wife team Felix Eppisser and Lucia Eppisser, SEEDS reflects their shared vision of warm hospitality and ingredient-led cuisine. With backgrounds shaped by European culinary traditions and years in Myanmar, the couple have created a dining space that feels personal rather than performative — elegant without being formal.

SEEDS is not about rigid fine dining rituals. Instead, it focuses on seasonal ingredients, careful technique, and graceful presentation without stiffness. European culinary influences meet local Burmese produce, creating menus that feel contemporary while remaining grounded in place.

The experience here is as much about atmosphere as cuisine. Dine al fresco beneath trees, choose an intimate lakeside table, or gather friends for a long, convivial evening. It is understated sophistication — effortless and warm.

ECHO Dining

Contemporary Expression Above the City

For those seeking a more modern, chef-driven experience, ECHO Dining brings creativity and precision to Yangon’s evolving food scene.

At its helm is Orng Joitamoi, the culinary force behind the restaurant’s refined tasting menus. His approach blends technical discipline with a deep respect for regional ingredients, exploring texture, contrast and balance while reinterpreting local flavours through contemporary technique. Each course feels deliberate yet expressive — thoughtful compositions that remain grounded in Myanmar’s culinary identity.

The setting is intimate and focused, ideal for travellers who appreciate curated journeys and carefully considered pairings. Under Chef Orng’s direction, ECHO represents the confident, forward-looking side of Myanmar’s gastronomy — where tradition inspires innovation and regional ingredients are elevated with precision and imagination.

A Culinary Story Still Unfolding

Myanmar’s cuisine is shaped by geography and history — Indian spices, Chinese techniques, Thai brightness, and deeply rooted Burmese flavours. Yet in Yangon today, a new chapter is being written. Chefs are re-examining local produce, celebrating forgotten recipes, and introducing global influences in subtle, respectful ways.

Secret Tables in Myanmar are selected not for grandeur, but for authenticity, personality and integrity. They reflect the people behind them — passionate restaurateurs, creative chefs and dedicated teams who believe hospitality is an art.

The post Savouring the Golden Land appeared first on Secret Retreats Blog.

Two Secret Tables in Siem Reap Rewriting Khmer Cuisine

In Cambodia, food is memory.

It carries the fragrance of lemongrass crushed at dawn, the slow patience of coconut milk simmered over charcoal, the resilience of a cuisine that has survived history’s turbulence and quietly preserved its soul. Today, in Siem Reap, just beyond the temple crowds and night markets, two remarkable Secret Tables are reshaping how Khmer gastronomy is experienced — one through revival, the other through reinvention.

This is Cambodia on the plate: heritage remembered, and future imagined.

The Art of Revival at The Embassy Restaurant

Tucked discreetly in a serene corner of Siem Reap, The Embassy feels less like a restaurant and more like a private salon of Cambodian culinary history.

Leaded by Chef Kimsan Pol, the restaurant was born from research — not trends. Chef Kimsan spent years studying archival recipes and traditional royal techniques, even learning from cooks who once served in the royal kitchens. Her goal was never to modernise for the sake of fashion, but to restore dignity and depth to Khmer cuisine.

The result is an elegant, ever-evolving tasting menu — a seasonal journey across Cambodia’s provinces. Forgotten herbs resurface. Regional ingredients are treated with precision. Textures surprise without overwhelming. Each course arrives like a chapter, telling a story that feels both ancestral and contemporary.

The dining room remains intimate and composed. Service is attentive yet warm. Conversations unfold softly over thoughtfully paired wines. What lingers is not just flavour, but perspective — a renewed understanding that Cambodian cuisine has always possessed complexity worthy of the world stage.

At The Embassy, revival is not nostalgia. It is confidence.

The Art of Reinvention at Banlle Vegetarian Restaurant

A short distance away, in a traditional wooden house surrounded by a lush edible garden, another narrative unfolds.

Banlle approaches Khmer cuisine from the soil upward. Entirely plant-based, the restaurant celebrates vegetables not as substitutes, but as protagonists. Much of what appears on the plate grows just steps from the kitchen — herbs, blossoms, greens and roots cultivated without chemicals and harvested daily.

Here, familiar Cambodian dishes are gently reimagined. Textures are layered with care. Fermented elements add depth. Sauces are coaxed into richness without relying on animal products. It is cuisine guided by respect — for land, seasonality, and well-being.

Dining at Banlle feels light yet satisfying, grounded yet inventive. The garden setting enhances the experience: filtered sunlight through tropical leaves, the quiet hum of afternoon life, the sense that what you are eating is directly connected to where you sit.

If The Embassy restores Cambodia’s culinary past, Banlle gestures toward its sustainable future.

A True Cambodian Table

Together, these two Secret Tables reveal something essential about Cambodia today.

The country is not simply preserving its heritage — it is redefining it. Chefs are researching, cultivating, reinterpreting. They are training young talent. They are proving that Khmer cuisine is nuanced, regional, and deeply expressive.

In Siem Reap — a city often defined by the grandeur of nearby temples — a quieter renaissance is taking place at the table.

The post Cambodia on the Plate appeared first on Secret Retreats Blog.

The Gods of Good Fortune

Every year, as Lunar New Year approaches, homes are scrubbed clean, red lanterns are raised, and doorways are lined with poetic couplets brushed in black ink on crimson paper. Firecrackers split the midnight air. Red envelopes change hands. Families gather around tables heavy with symbolic dishes promising abundance.

We often speak of the rituals — what to eat, what to avoid, which colors to wear. Yet behind every gesture lies a deeper spiritual layer. Chinese New Year is not merely a festival of custom; it is a moment when heaven and earth are believed to realign. Across much of Asia, the turning of the lunar calendar is understood as a sacred transition — a time when divine forces draw close, and blessings for the year ahead may be sought.

At the center of that alignment stand powerful deities — divine figures who govern wealth, virtue, destiny, and renewal.

To understand the true spirit of the New Year, we must look beyond the rituals and meet the gods believed to bring its blessings.

The God of Wealth: Welcoming Prosperity

If one figure dominates the spiritual imagination of Chinese New Year, it is Caishen (财神).

Depicted in imperial robes and often holding gold ingots, Caishen is the divine embodiment of prosperity. On a designated day during the New Year period — often the fifth day of the lunar calendar — businesses and households “receive the God of Wealth.” At the stroke of midnight, doors and windows are opened, incense is lit, and firecrackers are set off to symbolically guide him inside.

In markets and shopfronts across China and throughout Chinese communities worldwide, his image appears in gold and red. For merchants, entrepreneurs, and families alike, welcoming Caishen is an act of hope — a belief that fortune flows not randomly, but through reverence and right timing.

Yet traditional belief holds that wealth is not merely financial. Prosperity is also tied to virtue, diligence, and moral conduct. In this sense, Caishen represents not just material gain, but the aspiration for a flourishing year built on integrity.

The Jade Emperor: The Supreme Authority

Above all heavenly officials stands the Jade Emperor (玉皇大帝), the celestial ruler in Daoist cosmology.

During the New Year period — particularly on the ninth day of the lunar month — his birthday is celebrated with elaborate offerings, especially among Hokkien communities. Families prepare ceremonial tables laden with tea, fruit, cakes, and incense. At midnight, prayers are offered under open skies in acknowledgment of his supreme authority over heaven and earth.

The Jade Emperor represents cosmic order. His presence during the New Year reminds worshippers that fortune operates within a larger moral universe. Blessings are granted not arbitrarily, but within a divine system that rewards harmony and balance.

The New Year, therefore, is not just a change of calendar. It is a renewal of one’s place within the cosmos.

The Kitchen God: The Household Witness

Before celebrations begin, another deity has already played a crucial role: the Kitchen God (灶君).

In traditional belief, the Kitchen God resides quietly within the home throughout the year, observing family conduct. Days before the New Year, he ascends to heaven to report on each household’s behavior to the Jade Emperor.

To ensure a favorable account, families offer sweets — symbolically to “sweeten” his words — and burn his paper image so that he may travel heavenward in smoke. After the New Year begins, a fresh image is placed in the kitchen to welcome him back.

This ritual reflects a profound idea: good fortune is connected to moral living. The New Year does not erase the past; it acknowledges it. Prosperity in the coming year is intertwined with the character shown in the last.

Nian: From Fear to Celebration

The visual drama of Chinese New Year — its scarlet banners and explosive fireworks — traces back to legend.

According to folklore, a mythical beast named Nian (年兽) once emerged at the turn of the year to terrorize villages. It was eventually discovered that the creature feared loud noises, bright lights, and the color red. Villagers drove it away with firecrackers and crimson decorations.

Whether myth or metaphor, the story endures. The monster “Nian” gives the festival its name, as the Chinese word for year (年) shares the same pronunciation.

More than a tale of superstition, it is a narrative of transformation. Fear becomes festivity. Threat becomes tradition. Each New Year is a ritualized act of driving away darkness and inviting renewal.

A Festival Guided by Heaven

Chinese New Year is often described as a time for reunion and celebration. It is also a spiritual crossroads.

From the wealth-bestowing presence of Caishen, to the moral oversight of the Kitchen God, to the supreme authority of the Jade Emperor, and even the symbolic vanquishing of Nian — the festival reflects an intricate worldview in which prosperity, ethics, and cosmic order are deeply intertwined.

Luck, in this context, is not accidental. It is invited. It is cultivated. It is aligned with heaven.

As lanterns glow and red envelopes pass between generations, the festival carries forward centuries of belief: that the year ahead can be shaped not only by intention, but by reverence — and that when heaven and earth stand in harmony, good fortune follows.

The post Divine Forces Behind Chinese New Year appeared first on Secret Retreats Blog.

A Celebration of Care, Culture, and Shared Tables with Secret Retreats

Valentine’s Day is often associated with grand gestures—flowers, gifts, carefully chosen words.
In Asia, love is expressed differently. More quietly. More deliberately. And often, through food.

Across the continent, preparing and sharing a meal is one of the most intimate ways to say I love you. It is an act of care, of responsibility, of presence. This Valentine’s Day, Secret Retreats invites you to celebrate love not through spectacle, but through nourishment—of body, heart, and memory.

Food as an Act of Devotion

Across Asia, preparing a meal is one of the most intimate gestures of love.

In Chinese culture, asking “Have you eaten?” is a way of asking “Are you well?”
In Japan, balance and seasonality in a meal reflect care for both body and spirit.
In India, food is cooked with mindfulness, often offered first as gratitude before it is shared.

Love, here, is expressed through nourishment—physical, emotional, and even spiritual.

Choosing a journey where food is prepared with this depth of intention is itself a powerful expression of love.

Cooking with the Seasons, Not the Calendar

Asian culinary traditions are guided by nature. Ingredients are chosen based on season, climate, and balance rather than trend or excess.

A meal prepared during monsoon months may be warming and grounding.
Summer dishes cool the body.
Mountain cuisines fortify.
Coastal kitchens celebrate freshness and simplicity.

Sharing these meals allows couples to slow down, tune into their surroundings, and reconnect with natural rhythms—together.

This is romance that aligns with life, not against it.

Dining as Presence, Not Performance

In many Asian cultures, meals are moments of stillness.

Phones are set aside.
Food is shared, not rushed.
Silence is welcome.

Whether it’s a private dinner in a heritage home, a long lunch overlooking rice fields, or a candlelit meal prepared by a resident chef, dining becomes a shared pause—a chance to be fully present with one another.

At Secret Retreats, culinary experiences are designed to feel personal rather than staged. The setting, the pacing, the service—all shaped to let connection unfold naturally.

Recipes That Carry Memory

Food in Asia often tells a story.

A grandmother’s spice blend.
A fisherman’s morning catch.
A monk’s vegetarian recipe refined over centuries.

When couples experience these dishes together, they don’t just taste a place—they absorb its history and emotion. These flavors become shared memories, revisited long after the journey ends.

This is how love lingers: not in photographs, but in remembered tastes.

Intimacy Through Careful Service

True hospitality in Asia is intuitive. It anticipates rather than asks.

A dish adjusted gently to suit your preference.
A meal timed perfectly after a long journey.
A quiet breakfast prepared just the way your partner likes it—remembered without reminder.

This level of attentiveness transforms dining into a form of care, and care into romance.

Love That Nourishes Beyond the Table

Expressing love through food the Asian way is not about indulgence. It’s about consideration, balance, and shared experience.

At Secret Retreats, each culinary moment is rooted in local culture, prepared with integrity, and offered with genuine warmth—because the most meaningful meals are those that make you feel cared for, together.

After all, love doesn’t always need grand gestures.
Sometimes, it simply needs a well-prepared meal, shared slowly, in the right place.

The post Express Your Love Through Food, the Asian Way appeared first on Secret Retreats Blog.

Taiwan might first flicker in your mind as a bustling tech hub, but travel deeper and you’ll discover an island where culture, landscape, and food weave together into an unforgettable tapestry. From misty northern cliffs to sun-drenched southern plains, Taiwan is nothing short of an open-air kitchen — a place where every region offers its own flavour of life, tradition, and natural wonder.

Wander through the vibrant streets of Taipei, and you’ll quickly understand why food is at the heart of daily life here. Endless night markets and alleys spill aromas of sizzling snacks and beloved classics — think bubble tea, beef noodles, and oyster omelettes that have become global ambassadors of Taiwanese cuisine.

Yet, the island’s appeal stretches far beyond urban delights. Head west and you enter serene tea plantations that ripple across rolling hills. Here, centuries-old traditions of tea picking and brewing are passed down through generations, inviting visitors not just to sip, but to learn and savour the story behind every cup.

In the mountains and forests of Nantou and Pingtung counties, landscapes become classrooms of culture. Indigenous communities like the Atayal and Rukai have thrived for millennia in harmony with nature, their lives and diets shaped by the rhythms of the land. Exploring their villages, you’ll find a way of living that honors respect for the forest’s gifts — foraged herbs, seasonal vegetables, and cooking methods rooted in connection to place.

Nature itself becomes part of the feast. Whether it’s a soothing dip in a steaming hot spring hidden among fragrant woods, or a quiet morning watching sunlight dance upon terraced fields, Taiwan’s beauty wraps around you like gentle encouragement to slow down and breathe.

As daylight fades, the scent of wood smoke and spices draws you toward family-run eateries where recipes have been perfected over generations. Each meal tells a story — of land and sea, of diversity and heritage, of an island that feeds both appetite and curiosity.

The post Taiwan: An Open-Air Kitchen – Exploring a Feast for the Senses appeared first on Secret Retreats Blog.

The Grace of Local Traditions Across Asia

At Secret Retreats, our journeys across Asia share with our travellers its landscapes, its architecture, its flavours, and, just as importantly, its customs.

The saying holds true everywhere, when in Rome, do as the Romans do. Travel is not only about where you go, but how you participate, how you sit, eat, greet, share, and engage with your surroundings. Across Asia, everyday rituals carry centuries of meaning and understanding them adds depth to every experience.

Below are a few cultural nuances that you may encounter on your travels with Secret Retreats, subtle, fascinating, and deeply revealing of place.

Thailand: The Art of Sharing at the Table

In Thai culture, meals are communal. Dishes arrive together and are meant to be shared, placed at the centre of the table. Rice anchors the meal, while curries, stir-fries, soups, and relishes act as companions.

Utensils tell their own story. Thais eat primarily with a spoon and fork, not a knife. Meat is already cut into bite-sized pieces, making knives unnecessary. The fork guides food onto the spoon, it is not meant for the mouth. Chopsticks appear only with noodle dishes.

Do not be surprised if soup or salad arrives alongside the main course, these dishes are not starters on a Thai table but side elements meant to be eaten with rice. Many dishes have their own dipping sauce too that is carefully balanced to complement and not overpower the dish.

Vietnam: Freshness, Balance, and Participation

Vietnamese meals celebrate contrasts, hot and cool, cooked and raw, soft and crisp. Plates of fresh herbs and vegetables arrive generously, not as garnish but as essential components.

In many regions, you assemble your own bites wrapping grilled meats, herbs, and noodles in rice paper, dipping them into fish sauce vinaigrettes that are bright, tangy, and unexpectedly refreshing.

Street dining is a part of daily life. Sitting on low stools close to the ground is not casual, it is tradition, a way of slowing down and sharing space with the city itself.

Japan: Precision, Politeness, and Quiet Awareness

In Japan, etiquette governs daily life with remarkable consistency. Shoes are removed when entering homes, ryokan, temples, and sometimes restaurants. Slippers are often provided and it is considered a serious faux pas to step onto tatami mats while wearing them.

Bowing is central to Japanese interaction. The depth and duration of a bow reflects the respect and social hierarchy between the two people meeting. A slight bow suffices for casual greetings, while deeper bows are reserved for apologies or formal occasions.

Unlike many cultures, slurping noodles is encouraged, it signals enjoyment and appreciation, particularly with ramen or soba. When drinking, one never pours for oneself. Instead, glasses are refilled attentively for others, reinforcing group harmony.

South Korea: Hierarchy, Honour, and Social Sensitivity

Korean etiquette is strongly influenced by Confucian values. Age and seniority shape interactions, from seating arrangements to who begins eating first.

When greeting elders or superiors, a slight bow accompanies a handshake. At the table, pouring drinks follows a strict etiquette, one should always pour for others using both hands, and turn your head slightly away when drinking in front of seniors.

Chopsticks should not be left standing upright in food, nor should they be used to point. Meals are communal, and shared dishes reinforce togetherness rather than individual preferences.

China: Harmony, Hierarchy, and Symbolic Gestures

In China, etiquette prioritizes collective harmony. Shoes may need to be removed in private homes, and seating is hierarchical with the seat facing the door traditionally reserved for the most honoured guest.

Chopstick etiquette is particularly important. Sticking them upright in rice, tapping bowls, or pointing with chopsticks is considered impolite.

During meals, dishes are shared, and it is courteous to sample a little of everything. Toasting follows hierarchy, and it is polite to lower your glass slightly when clinking with elders or senior hosts.

India: Sacred Bodies and Sensory Eating

In India, the body itself carries symbolic meaning. The head is considered sacred, while the feet are regarded as unclean. Touching someone’s head, especially a child’s, or pointing feet at people, books, or religious objects should be avoided.

Shoes are removed before entering homes, temples, and sometimes shops. Eating with the right hand is customary as the left hand is traditionally associated with hygiene and should not touch food or be used for serving.

Hospitality is deeply ingrained. Guests are often urged to eat more, and refusal may require gentle insistence to be accepted by your hosts.

Laos: Spiritual Sensitivity and Quiet Respect

In Laos, Buddhist beliefs shape everyday etiquette. As in many Southeast Asian cultures, shoes are removed before entering homes and temples.

One of the most important cultural considerations involves monks. Women should avoid touching Buddhist monks, including handing items directly. Instead, objects should be placed on a surface or passed via a male intermediary.

During ceremonies such as the Baci (Bai Si), respect and stillness are valued. Participation is welcomed, but observing quietly is equally appropriate.

Philippines: Warmth, Respect, and Subtle Signals

Filipino culture is relaxed yet deeply respectful. Shoes may be removed in homes, though hosts often guide guests.

Pointing with fingers is avoided, lips or an open hand are typically used to point or indicate instead. Public confrontation is rare, as maintaining smooth interpersonal relationships is important.

Communal dining traditions such as kamayan (means by hand) reinforce equality and togetherness. Eating together is considered an act of bonding, not merely nourishment.

Sri Lanka: Discipline, Devotion, and Body Awareness

In Sri Lanka, shoes must be removed when entering temples and homes. As with much of South Asia, feet should not be pointed toward people or religious objects.

Eating with the right hand is common, particularly for traditional meals. Visitors should observe how locals mix rice and curries, replicating the rhythm rather than rushing.

Respect toward monks mirrors that of other Buddhist cultures, with physical contact, especially by women, avoided.

Nepal: Humility and Quiet Courtesy

The head is respected and touching it casually is discouraged.

Food sharing follows strict customs, once food has touched someone’s mouth, it should not be offered to others. Eating with the right hand is customary, particularly outside urban centres.

Hospitality is sincere and understated, guests are welcomed without extravagance but with genuine care and sincerity.

Travel with Awareness

Across Asia, etiquette is less about memorizing rules and more about observing carefully. Watching how locals behave, how they sit, serve, speak, and interact offers the clearest guidance.

At Secret Retreats, we believe that understanding these unspoken codes transforms travel into something far richer, a journey shaped by respect, curiosity, understanding and quiet connection.

The post When in Rome appeared first on Secret Retreats Blog.

Hanoi is a city that rarely stands still. Alive with movement, conversation, steam, and smoke, it engages the senses from the very first moment. In this piece, Secret Retreats invites you into one of Asia’s most animated capitals — a place of colour and contrast, where fragrance and flavour shape the rhythm of daily life.

Wake up in the heart of the Old Quarter, and your morning begins with the unmistakable aroma of Vietnamese coffee drifting through narrow streets. Deep, roasted, and gently sweet, it is unlike coffee anywhere else in the world. Tucked away in narrow alleys and timeworn stairwells, you may find yourself perched on a low stool sipping egg coffee. Rich, velvety, and gently sweet, the warm coffee beneath a thick, whipped egg cream tastes uncannily like tiramisu in a cup — indulgent yet balanced, comforting without heaviness. Born of necessity and ingenuity, it has become a quiet obsession for those who discover it.

Alongside tradition, the city continues to innovate. A newer favourite is coconut coffee, best enjoyed as a creamy frozen blend. The natural sweetness and fragrance of coconut blend effortlessly with the bitterness of strong Vietnamese coffee, creating a drink that feels both refreshing and indulgent — truly the best of both worlds. The aroma alone lingers long after the last sip.

For those easing into Asian flavours, breakfast often starts with Bánh mì — a legacy of French influence, thoughtfully reimagined. Crisp baguette, pickled vegetables, herbs, pâté, and roasted meats come together in perfect balance. In our opinion, no global sandwich chain comes close.

If you are ready to immerse yourself straight away, locals will point you towards Bánh cuốn. These delicate sheets of steamed rice batter, filled with minced pork and egg, are soft, comforting, and quietly complex. Served warm, they can be enjoyed on their own or dipped into the light, savoury broth that accompanies them — a simple ritual, perfected over generations.

A slow stroll around Hoàn Kiếm Lake reveals just how deeply food is woven into Hanoi’s streets. Every corner offers temptation, though discernment is always advised. Even the simplest plate of vegetables dipped into fish sauce tastes remarkable here — clean, balanced, and deeply satisfying. Hanoi’s repertoire of rolls goes far beyond the familiar crispy spring roll; this is a city that celebrates texture as much as flavour.

Among the lesser-known pleasures are fresh and grilled hand-rolled dishes, including variations of Gỏi cuốn and grilled pork rolls inspired by Nem nướng. Wide, silky rice sheets are folded around fillings of fresh shrimp, sliced grilled pork, or tender beef, then finished with crisp fried wonton shards and fresh herbs. Light yet substantial, they are dipped into a gently seasoned fish sauce, reflecting Hanoi’s culinary restraint — nothing excessive, everything intentional.

For lunch, few dishes are as iconic as Bún chả. Smoky grilled pork — both caramelised slices and juicy patties — is served in a bowl of warm, lightly sweetened fish sauce with pickled green papaya and carrot. Alongside come rice vermicelli and baskets of herbs, allowing each diner to assemble their own perfect bite. Casual, generous, and deeply rooted in daily life, it is Hanoi at its most authentic.

Beyond the classics, Hanoi continues to reward curiosity. One such discovery is Bò lá lốt, a local favourite rarely polished for visitors. Thin, flat slices of beef are wrapped in aromatic betel leaves and grilled over open flame until lightly charred, releasing a smoky, herbal fragrance that is impossible to ignore. Served with fresh herbs, crisp vegetables, and rice paper, each bite is assembled by hand and dipped into a savoury sauce that brings everything into balance. Informal and tactile, it captures Hanoi’s quiet confidence at the table.

Throughout the stay, one dish emerged as a constant: Phở gà. Enjoyed at any hour — morning, midday, or evening — it proved consistently reliable and deeply comforting. The broth is clear yet intensely aromatic, patiently simmered to draw out every layer of flavour. The chicken, often free-range, is noticeably firmer, more fragrant, and more flavourful than what many travellers are accustomed to, underscoring how simplicity, when executed with care, can be profoundly satisfying.

As evening approaches, the city saves one of its most theatrical dishes for last: Chả cá. At the table, turmeric-marinated fish arrives sizzling on a hot plate, finished with dill and spring onions that perfume the air as they cook. Diners build each mouthful themselves with noodles, herbs, peanuts, and — for the brave — fermented shrimp paste. It is interactive, aromatic, and unmistakably Hanoi.

To finish a meal, locals often turn to something cooling and gently sweet: Chè. Less a single dessert than a universe of possibilities, it combines beans, jellies, fruits, coconut milk, and shaved ice. Some versions are warm, others refreshingly cold, but all are designed to cleanse the palate rather than overwhelm it — the perfect counterpoint to Hanoi’s savoury depth.

From early morning coffee in the Old Quarter to the last hot plate shared at night, the city tells its story through food — layered, nuanced, and deeply human.

What makes Hanoi’s food culture even more compelling is its accessibility. Exceptional meals are not reserved for special occasions or refined addresses; they are part of everyday life, enjoyed at remarkably affordable prices. Here, quality is democratic, and flavour is never compromised by cost.

For those who wish to go beyond observation and truly experience Hanoi as locals do, discovering the city alongside a knowledgeable insider makes all the difference. If you are ready to explore its markets, kitchens, and hidden tables with expert guidance, we invite you to discover the journey below — a more intimate way to taste Hanoi through the lens of Secret Retreats.

The post Flavour of Hanoi appeared first on Secret Retreats Blog.

Luang Prabang has always revealed itself slowly—through morning alms, quiet rivers, and evenings softened by lantern light. On 18 December 2025, a new address quietly joined this rhythm, adding a contemporary yet deeply rooted chapter to the city’s evolving story: Dragonfly.

Set within the elegant grounds of Satri House, Dragonfly is the latest addition to a property long admired for its sense of history, calm, and understated refinement. Satri House is a proud member of Secret Retreats, a curated collection of independently owned hotels, cruises, and experiences dedicated to authenticity, heritage, and responsible travel.

At once a bar and an Asian dining destination, Dragonfly is not about spectacle. It is about craft, intention, and atmosphere—a place where evenings unfold naturally, and where every detail feels considered.

Cocktails with a Sense of Place

Dragonfly’s bar team approaches mixology with precision and respect for Asian traditions. Each drink is composed as an experience rather than a formula—classic cocktails subtly reimagined, alongside signature creations inspired by the spirit of Laos itself.

Herbs, textures, balance, and restraint define the menu. Whether you arrive after a day of wandering temple paths or choose Dragonfly as the first stop of your evening, the bar invites you to slow down and let the stories in the glass reveal themselves. Every pour is intentional, every moment unhurried.

A Table Rooted in Laos

The kitchen draws its inspiration from the fields, forests, and rivers of Laos, following the natural rhythm of the seasons. Ingredients are local, thoughtfully sourced, and treated with curiosity, respect, and imagination.

At the heart of every meal is rice—the foundation of Lao culture and the guiding element that brings balance to each dish. The menu is designed for sharing, encouraging conversation and connection:

• Small Plates that are light, expressive, and flavour-forward
• Large Plates that ground the meal
• Sides that quietly complete the experience

Nothing overwhelms; everything belongs.

An Evening Address to Remember

Dragonfly feels less like a new opening and more like a place that has been waiting to happen. It is refined without formality, contemporary without losing its soul—an address where locals and travellers alike can gather, unwind, and linger.

If Luang Prabang is a city best understood through moments rather than landmarks, Dragonfly is one of those moments—now poured, plated, and quietly ready to be discovered.

The post A New Landmark Emerges in Luang Prabang: Dragonfly appeared first on Secret Retreats Blog.