The chef, traveller, and writer Anthony Bourdain was authentic before it was a buzzword. He embraced the unknown, whether an out-there destination or an unusual dish, and had an infectious enthusiasm for discovering the world. His long-time assistant, writer Laurie Woolever, expressed, “Tony encouraged a greater sense of curiosity, kindness, and understanding. It was about connecting with people through the sharing of food.” Almost three years after his passing in June 2018, his last work, co-authored with Woolever, globe-trots from momos in Thimphu to laksa in Kuala Lumpur, piri-piri chicken in Mozambique, and various meat dishes in Montevideo, mixing culinary tips with Bourdain’s characteristic wit alongside essays from his inner circle.
“We only had one meeting to plan the project in spring 2018, but it yielded a long list of places Tony wanted to feature,” Woolever recalls. “He had an impressive, comprehensive memory of where he’d eaten, visited, slept, and played all over the world.” One of Woolever’s cherished experiences was their trip to Tokyo: “On our first night, he invited me for a crash course in street-level dining. We took a cab to Shinjuku and indulged in low-key yakitori chicken, followed by ramen with pork belly. Afterwards, we strolled a few blocks to the Golden Gai area, checking out dozens of small bars, ultimately stopping at his favorite, the Albatross, for a whisky.” Here’s to a final drink in memory of a remarkable journey.
A Look Back at Anthony Bourdain’s Essential Stopovers
Montreal
“This is a chef town. It’s a stay-up-late-and-have-a-good-time town. The Little Burgundy neighborhood was once a divey, neglected part, but then came the magnificent Joe Beef. The menu is wonderful and unapologetically over the top.”
Hong Kong
“I’m constantly asked, ‘What’s the greatest food city in the world?’ No one can argue if you say Hong Kong. Don’t miss a chance to enjoy lunch at Kam’s Roast Goose. I often speak about pork being the best, but I assure you that goose is truly exceptional.”
