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How to do it
From US$525 (£390), B&B. The banana beer workshop begins from £42.
Hong Kong, China
Where: Peninsula Hong Kong
The expertise: Dim sum is a mainstay of Hong Kong’s yum cha (drink tea) custom, the place the snacks are served alongside pots of unfastened leaf tea for breakfast or brunch. In truth, custom is so central to each day life that ‘let’s yum cha’ is shorthand for catching up. Level up your dim sum sport at Peninsula Hong Kong’s Culinary Academy within the vibrant Kowloon district, the place masterclasses are led by cooks of the resort’s Michelin-starred restaurant, Spring Moon. Over two full of life hours, you’ll study to pleat har gow (shrimp dumplings), form siu mai dumplings full of pork and shrimp, and wrap pillowy char siu bao full of barbecued pork. The spotlight is Spring Moon’s gilded goldfish-shaped dumpling folded with jeweller-like precision. Once the folding and steaming are accomplished, you’ll have lunch in Spring Moon, tasting your creations alongside the restaurant’s classics.
In the world: Victoria Peak provides panoramic skyline views — experience the historic Peak Tram there for the total expertise. In Kowloon, the Temple Street Night Market has hawker stalls, souvenirs and street-side eateries.
How to do it
From £428. The two-hour dim sum masterclass with lunch begins from HK$2,680 (£260) per particular person.
Lake Atitlán, Guatemala
Where: Casa Palopó
The expertise: The humble tortilla is a logo of creation for the Mayas. According to the sacred textual content of the Okay’iche’ Maya, people have been shaped from masa, the maize dough used for tortillas, whereas the colors of corn — yellow, white, crimson and black — mirror the 4 cardinal factors in Maya cosmology. At Casa Palopó, a boutique property overlooking Lake Atitlán, this custom is dropped at life by ladies from the close by village of Santa Catarina Palopó. In an hour-long workshop on the resort grounds, they share the cultural significance of tortillas and train you to make them the normal means. Hand-grind maize on a metate earlier than shaping it and cooking it on a comal griddle. Served sizzling with spoonfuls of salsa, these tortillas are fairly probably in contrast to any you’ve tasted earlier than.
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