The Adventurous Spirit of Chua Enlai: A Journey Through Food and Culture

Chua Enlai is no ordinary traveler; he is a wanderlust extraordinaire. With a whopping 29 countries explored in the last year alone—including 13 new ones—he has undeniably solidified his reputation as a travel enthusiast. His ultimate goal? To visit 100 UN-recognized countries by 2025, a feat that would earn him a gold medal in the hypothetical nationwide competition of traveling. For Chua, traveling isn’t just about exploring new destinations; it’s a sensory experience, with food playing a central role.

A Food Philosophy That Defines His Travels

Chua Enlai’s approach to travel is deeply intertwined with his love for food. Unlike many who stick to familiar flavors, he dives headfirst into the local cuisine, embracing every bite as an opportunity to understand the culture of the place. “I almost never miss the food at home,” he admits, “because I’m always seeking the flavors of where I am.” For him, every meal is an event, whether it’s a humble street food stall or a Michelin-starred restaurant. Instant noodles, room service sandwiches, and packet sauces are off the table; instead, he prefers fresh, locally-grown produce, a luxury he feels isn’t always available in Singapore.

A Culinary Odyssey: Exploring Flavors Across the Globe

Chua’s culinary adventures have taken him to some of the most unique corners of the world. In Ulaanbaatar, he savored tsuivan, a traditional Mongolian dish of fried noodles loaded with meat and vegetables. In Tbilisi, Georgia, he indulged in khinkali (dumplings filled with spiced meat and broth) and khachapuri (a cheesy egg bread). His journey to Accra, Ghana, introduced him to shito, a spicy seafood-based condiment that reminded him of hae bee hiam back home. What struck him most was the homemade nature of shito, with every household having its own secret recipe. “It’s like the Baba or Nyonya back in Singapore,” he remarks with a smile.

The Research Behind the Feast

Chua’s food adventures are not just spontaneous discoveries; they are well-researched. Before heading to a new destination, he often joins food tours to get a taste of the local flavors. He also turns to Netflix, watching shows like Somebody Feed Phil to get inspiration for where to eat. This meticulous preparation ensures that every meal is a memorable experience. However, there’s one thing you won’t find on his itinerary: Instagram-worthy cafes loaded with over-the-top pastries. “I don’t have a sweet tooth,” he confesses, “so those places don’t do it for me.”

A Love for India: New Delhi Takes the Spotlight

Among the many cities Chua has visited, New Delhi holds a special place in his heart. Having traveled to India more than five times, he describes the country as a “massive and endlessly fascinating destination.” New Delhi, in particular, captivates him with its cosmopolitan vibe, offering a blend of traditional and modern fusion cuisines. However, it’s the chaotic charm of Old Delhi that truly enchants him. The narrow streets are bustling with life—people, rickshaws, cows, and an abundance of street food. While he admires the vibrant street food scene, Chua admits to being cautious due to his sensitive stomach. “I just love watching them cook and put it on display,” he says with a grin.

A Final Recommendation: Savoring the Flavors of the World

Chua’s love for travel and food is infectious, inspiring anyone who hears his stories to embark on their own culinary journeys. His philosophy—that food is a reflection of culture, history, and architecture—encourages us to explore beyond the usual tourist attractions and dive into the flavors of the places we visit. Whether it’s trying exotic dishes like tsuivan or khinkali or exploring the chaotic streets of Old Delhi, Chua Enlai reminds us that food is more than just sustenance; it’s a way to connect with the world around us.

In wrapping up his thoughts, Chua humorously compares choosing a favorite city to picking a favorite child—it’s nearly impossible. But if there’s one place that comes close, it’s New Delhi, with its intoxicating mix of flavors, sights, and sounds. So, if you ever find yourself in the city, take a page from Chua’s playbook and immerse yourself in the local cuisine. After all, as he says, “Temple, tick. Cathedral, tick. Beach, tick. Civic center, tick. Local food, double tick.”