The Far East
Brad Farmerie, chef at New York City's Publicholland america 14-day hong kong–to–osaka cruise
"We started our trip at a tiny place in Hong Kong called Shui Hu Ju (68 Peel St., Central; 011-852-2869-6927). The most memorable dish was deep-fried chicken wings in a bowl of whole dried chiles. As you reach into the bowl, the chiles break up and release their heat onto your fingers and the wings. What an amazing idea. If I open a bar, I'm stealing this dish. " 877-SAIL-HAL or www.hollandamerica.com.
Alain Sailhac, senior dean of programs at New York City's French Culinary Instituteoceania 15-day east asia sailing
"In Hanoi, my wife and I had lunch at Cha Ca La Vong (14 Cha Ca St.; 011-84-4825-3929) in the center of the Old Quarter. Guests get a plate of rice, raw beef, peanuts, coriander and Vietnamese sauces and then cook their own food in a boiling pot of oil set on the table. It was really good and a lot of fun. " 800-531-5619 or www.oceaniacruises.com.
Joyce Jue, author of Savoring Southeast Asiasilversea 10-day asia cruise
"When I went to Kuala Lumpur, we drove two hours to Melaka to eat at the places serving authentic Nonya cooking. The cuisine is a cross between Malay and Chinese. Nonya-style laksa (spicy noodle soup) is very distinct, with a currylike gravy." 800-722-9955 or www.silversea.com.