By Debanjali Rakshit
Food is far more than fuel in the renowned UNESCO Cities of Gastronomy in Asia, as it is a dynamic link between generations, cultures, and identity. Phuket in Thailand and Jeonju in South Korea are two outstanding exponents of culinary excellence that are a natural fit for UNESCO recognition. They uniquely blend heritage and innovation.
Phuket: A Colorful Culinary Crossroads by the Andaman
In 2015, Phuket became the first city in Thailand designated a UNESCO City of Gastronomy, which celebrates the island’s complex food culture. These kitchens give honor to Portuguese, Chinese, and Malay influences, with each contributing flavors that have developed over centuries.
Local dishes, like the savory and tender Moo Hong pork belly, the slightly spicy and aromatic Pu Pad Pong Karee crab curry and the hearty, stir-fried Mee Hokkien noodles are emblematic of Phuket’s diverse culinary culture. It is easy to find these dishes in local street markets, family run shops or fine dining restaurants, all of which tell the story of Phuket.
Beyond the tradition, Phuket takes “Green Gastronomy” seriously and supports sustainability in their food systems. This promotes eco-conscious sourcing and engagement in the community, as they understand the delicacies that thrive on the island exist as long as they are in balance with the natural ecosystem. Those who come here don’t just taste the food, they are witness to a city of gastronomy that is evolving with creativity and responsibility.
Jeonju: Korea’s revered Food Capital
Jeonju has emerged as a UNESCO City of Gastronomy since 2012, representing its strong values in respecting and disseminating the integrated culinary heritage of Korea. It is well-known as the birthplace of Bibimbap, a delicious combination of seasonal vegetables, marinated, tender beef, rice, and spicy gochujang chili paste, and is an expression of harmony on a Korean plate.
Visiting Jeonju’s Hanok Village with its authentic traditional buildings feels like stepping into a time capsule where ancient food traditions are alive and well in family kitchens. The local markets, like Nambu, promise a sensory experience featuring foods like sweet, filled hotteok pancakes, savory sundae blood sausage, and a host of fermented kimchi varieties as defining features of Korean food traditions.
The traditional alcoholic beverages from Jeonju delight also, including the famous makgeolli rice wine and the rare and sweetly herbal, Jeonju Moju, both a substantial part of Jeonju’s culinary identity. The chefs of Jeonju expertly navigate between respecting tradition and infusing new approaches, ensuring Korean food remains meaningful to new audiences.
Both Phuket and Jeonju embody UNESCO’s belief that culinary arts are a means of understanding culture and creativity. Their living cuisine encourages exploration of history, and place based on living the experience of taste. In Phuket, fishing and a mindful approach to sustainability share a place beside Jeonju’s commitment to agriculture and food craftsmanship to create experiences with flavor that are culturally diverse and unique.
If you are drawn to the street-styled food shops of Phuket’s sun-bleached streets or the historic pathways in Jeonju’s Hanok Village, there is a world in which every meal becomes a celebration of culture, community, and creativity..