“Travel Tales with Adam Liaw: Dismantling the ‘Go with the Flow’ Myth”

Adam Liaw’s endeavors have taken him all over the world. He has journeyed from Singapore to Scandinavia to present the finest dishes globally on television, and traversed to Africa’s Great Lakes as a Unicef ambassador for nutrition. Back home in Sydney, he explores various cuisines on The Cook Up with Adam Liaw, the SBS series he has been presenting for over 700 episodes.

Perhaps not surprisingly, considering his profession, Liaw’s vacation habit involves searching for a fantastic meal wherever he travels. Here, the chef and TV host shares with us the dishes he seeks in each locale, as well as his perspectives on what constitutes – or undermines – a travel companion.

Who makes a great travel companion?

Someone who offers suggestions and makes swift decisions, yet is adaptable. One of my biggest annoyances while traveling is individuals who claim they’re content to go with the flow. They say that to appear easy-going, but in my experience, it’s quite the opposite.

Even if it’s about choosing where to dine, a decisive person will propose ideas and contemplate how to turn that concept into reality, while those who are “go with the flow” typically expect you to handle all the logistics of deciding where to go and what to eat, only to inform you that they “aren’t really keen on eating that” and expect you to find another option for their approval.

This can become exceedingly frustrating over time.

What’s your earliest holiday memory from childhood?

Camping excursions to the Flinders Ranges with my family. The aroma of the sleeping bag, campfire smoke mingling in our hair, and hot oatmeal with butter and brown sugar for breakfast.

Describe a travel meal that stands out to you – whether it was exceptional, disappointing, or simply surprising.

Last year, while visiting Burundi for Unicef, I spent time with the Mamans Lumières (Light Mothers) who educate on childhood nutrition in rural regions. Burundi ranks as the poorest nation globally, and we were hours from the capital in extremely remote villages, teaching young mothers to prepare a nutritionally balanced variant of a traditional Burundian melange – a stew composed of beans, vegetables, and dried fish. This meal carried significant purpose and is one that I’ll never forget.

What’s the most tranquil location you’ve ever traveled to?

Perhentian Kecil in Malaysia. It’s a small island where I spent a month scuba diving. Nowadays, it’s quite developed, but during my visit 25 years ago, it was absolutely unspoiled. There wasn’t even regular electricity; our days were spent scuba diving, exchanging books to read, and cooking freshly caught seafood each night.

And the most chaotic?

Los Angeles. I’ve likely visited LA about 20 times (mostly for work), yet I’ve always perceived it as a place where everyone is preoccupied with others’ actions. It’s hardly a relaxing environment.

What is your travel custom?

It varies by location and is consistently food-related. In Kuala Lumpur, it’s indulging in hokkien mee on our first night there. In Tokyo, I always enjoy rokurinsha ramen at the airport before departure. On the bullet train, it’s a katsu sando.

What’s one essential item you always pack in your suitcase?

An Opinel No 8 pocket knife. It’s incredibly handy for everything from slicing saucisson at a French weekend market to repairing a bicycle in Laos, or removing tags from clothes after a shopping spree in Shibuya. Just ensure it’s not in your carry-on when you check in for your flight home; I’ve lost a few knives that way.

What’s your top advice for surviving long-haul flights?

Noise-canceling headphones. People often overlook how much the persistent noise from planes and fellow passengers can affect your stress levels. Being able to silence that is a game changer.