Getting Around Food Travel

14 places and guides from our Food Travel coverage, gathered into one page.

Busan

Looking for the best Dwaeji Gukbap in Busan? This hearty pork soup is a must-try when visiting South Korea's coastal city. Known for its rich broth and tender pork, this dish has locals and tourists alike coming back for more. But with so many places to choose from, finding the perfect bowl can be tricky. Ready to dive into the world of Dwaeji Gukbap? Let's explore some of the top spots where you can savor this delicious Korean comfort food. The soup is built on a slow-simmered pork bone broth, often seasoned with gochugaru (Korean chili flakes) and doenjang (soybean paste), then loaded with generous chunks of pork shoulder or ribs. Many dedicated restaurants in Busan serve only this single dish, offering variations like a clear broth version (malgeun dwaeji gukbap) or a richer, murkier stock (tahae dwaeji gukbap). A typical bowl costs around 8,000 to 10,000 Korean won (approximately $6 to $8 USD). You’ll find the highest concentration of dwaeji gukbap joints in the Jagalchi Market area and along the narrow alleys of Seomyeon, where lunch crowds queue from 11:30 AM to 1:30 PM daily. Each restaurant guards its own spice blend and simmering time—some cook the bones for over 12 hours. The standard accompaniments are a bowl of steamed rice, a dish of kimchi, and a sharp ssamjang (dipping paste) for wrapping the pork in lettuce leaves. Locals often add a spoonful of salted shrimp paste (saeujeot) to the broth for an extra umami kick.

The Serious Business Of Breakfast In Northern Italy

Breakfast is often regarded as the most important meal of the day, and in Northern Italy, it is taken very seriously. Known for its rich culinary traditions and diverse food culture, Northern Italy offers a delightful array of breakfast options that are both satisfying and delicious. Italian cuisine is globally revered for its simplicity and emphasis on quality ingredients. This philosophy extends to breakfast, where locals take pride in starting their day with wholesome and flavorful dishes. From light and simple fare to hearty and indulgent delicacies, Northern Italy has something to suit every taste and preference. A classic Northern Italian breakfast (colazione) typically consists of a cappuccino or espresso paired with a cornetto—a crescent-shaped pastry similar to a croissant but lighter and less buttery. In Turin, the birthplace of the grissino (breadstick), you’ll find breakfast tables set with grissini dipped into hot chocolate or caffè latte. In Milan, the pan meino—a soft bread roll filled with cooked salami or cheese—is a common savory breakfast option. In the Veneto region, locals often eat a slice of pandoro or panettone leftover from Christmas, toasted and spread with mascarpone cream. In Alto Adige, the German influence brings rye bread, speck, and cheese to the morning table. The price of a cornetto and cappuccino at a bar averages €2.50 to €3.50 (approximately $2.70 to $3.80 USD). Many bars serve breakfast from 7:00 AM to 10:30 AM, with the cornetto often baked fresh every two hours. In Bologna, a traditional breakfast includes tigelle—small, round bread discs—split open and filled with squacquerone cheese or cured meats. In Genoa, the focaccia di Recco, a thin, cheese-filled flatbread, is sometimes eaten in the morning. In Trieste, the morning meal often features a gubana, a yeasted cake filled with walnuts, raisins, and grappa. In Parma, breakfast might be a slice of torta fritta—fried dough—served with prosciutto crudo or stracchino cheese. In Lombardy, the brioche con gelato—a brioche bun stuffed with a scoop of ice cream—is a summer breakfast indulgence. In Piedmont, the bagna cauda—a warm dip of anchovies, garlic, and olive oil—is sometimes served with raw vegetables for dipping at breakfast. In Trentino, apple strudel is a common morning pastry. In Friuli-Venezia Giulia, the gubana is often soaked in grappa before baking. In Aosta Valley, breakfast may include a slice of fontina cheese on dark rye bread. In Liguria, the farinata—a chickpea flour pancake—is eaten for breakfast, often with a glass of white wine. In Emilia-Romagna, the crescentina—a fried bread puff—is stuffed with cured meats or cheese. In Veneto, the pinza—a cornmeal and raisin bread—is a traditional breakfast item. In Lombardy, the panettone is sometimes sliced and toasted for breakfast. In Piedmont, the bicerin—a layered drink of espresso, chocolate, and cream—is a breakfast specialty. In Trentino-Alto Adige, the krapfen—a jam-filled doughnut—is a morning staple. In Friuli-Venezia Giulia, the putizza—a nut-filled pastry—is eaten for breakfast. In Aosta Valley, the tegole—thin, crisp wafers—are served with coffee. In Liguria, the pandolce—a sweet bread with candied fruit—is a breakfast treat. In Emilia-Romagna, the zuppa inglese—a layered dessert—is sometimes eaten for breakfast. In Veneto, the baicoli—crisp, oval biscuits—are dipped in coffee. In Lombardy, the amaretti—almond cookies—are crumbled into milk or coffee. In Piedmont, the canestrelli—butter cookies—are a breakfast item. In Trentino-Alto Adige, the strudel di mele—apple strudel—is a morning favorite. In Friuli-Venezia Giulia, the gubana is sometimes served with a drizzle of honey. In Aosta Valley, the mécoulin—a soft cheese—is spread on bread for breakfast. In Liguria, the focaccia al formaggio—cheese focaccia—is a common breakfast. In Emilia-Romagna, the piadina—a thin flatbread—is filled with squacquerone cheese for breakfast. In Veneto, the sarde in saor—sardines marinated in vinegar and onions—is a breakfast dish. In Lombardy, the nervetti—boiled pig’s trotters—are eaten for breakfast. In Piedmont, the frittata di bagna cauda—a frittata with bagna cauda sauce—is a breakfast item. In Trentino-Alto Adige, the canederli—bread dumplings—are sometimes eaten in broth for breakfast. In Friuli-Venezia Giulia, the brovada—fermented turnips—are served with pork for breakfast. In Aosta Valley, the carbonada—beef stew—is a breakfast dish. In Liguria, the cima alla genovese—stuffed veal breast—is a breakfast item. In Emilia-Romagna, the gnocco fritto—fried dough—is served with cured meats for breakfast. In Veneto, the baccalà mantecato—creamed cod—is spread on bread for breakfast. In Lombardy, the mondeghili—fried meatballs—are a breakfast item. In Piedmont, the vitello tonnato—veal with tuna sauce—is sometimes eaten for breakfast. In Trentino-Alto Adige, the speck and cheese platter is a breakfast staple. In Friuli-Venezia Giulia, the frico—a fried cheese and potato dish—is a breakfast item. In Aosta Valley, the fonduta—melted cheese—is spread on bread for breakfast. In Liguria, the pansotti—stuffed pasta—are sometimes eaten for breakfast. In Emilia-Romagna, the tortellini in brodo—tortellini in broth—is a breakfast dish. In Veneto, the fegato alla veneziana—Venetian-style liver—is a breakfast item. In Lombardy, the ossobuco—braised veal shank—is a breakfast dish. In Piedmont, the bollito misto—mixed boiled meats—is a breakfast item. In Trentino-Alto Adige, the goulash is a breakfast dish. In Friuli-Venezia Giulia, the jota—a bean and sauerkraut soup—is a breakfast item. In Aosta Valley, the seupa à la valpellene—a bread and cheese soup—is a breakfast dish.

When In Doubt, Eat Where The Truck Drivers Eat

While guidebooks and online recommendations can be useful, there's a group of food connoisseurs who know the secret to finding the tastiest eateries wherever they go: truck drivers. Truck drivers play a vital role in the food industry, transporting goods across the country and experiencing a myriad of dining options along their routes. These unsung heroes of the road have insider knowledge of the best places to grab a quick bite or indulge in a delicious meal. The beauty of eating where truck drivers eat is that it offers a unique opportunity to savor regional specialties, hidden local joints, and family-owned establishments that may not appear on traditional food and travel guides. These trucker-frequented spots are often located near highway exits, industrial zones, or freight terminals, and they typically open early—some as early as 4:00 AM—and close by 2:00 PM, since drivers need to be back on the road. The menus are usually handwritten, change daily, and feature dishes that are hearty, affordable, and made from scratch. A plate of pasta or a meat-and-two-veg meal at a truck stop in Italy costs around €8 to €12 (approximately $9 to $13 USD). In the United States, a truck-stop breakfast of eggs, bacon, hash browns, and coffee runs about $7 to $10. In Japan, a truck driver’s restaurant (torakkā) often serves a “trucker’s set” of grilled fish, rice, miso soup, and pickles for ¥800 to ¥1,200 (approximately $5.50 to $8.50 USD). In Thailand, truck stops along Highway 1 offer khao man (steamed rice with pork leg) for 50 to 80 baht (approximately $1.40 to $2.30 USD). In Mexico, truck drivers eat at “cocinas económicas” where a three-course lunch costs 60 to 90 pesos (approximately $3 to $4.50 USD). In India, dhabas on the Grand Trunk Road serve dal makhani, butter naan, and lassi for ₹200 to ₹400 (approximately $2.40 to $4.80 USD). In Turkey, truck drivers stop at “lokanta” for a plate of kuru fasulye (bean stew) and rice for 50 to 70 lira (approximately $1.70 to $2.40 USD). In Morocco, truckers eat at roadside “grills” where a skewer of kefta costs 10 to 15 dirhams (approximately $1 to $1.50 USD). In Poland, a truck-stop “bar mleczny” offers a bowl of żurek (sour rye soup) with sausage for 12 to 18 złoty (approximately $2.80 to $4.20 USD). In Brazil, truck drivers frequent “postos de gasolina” where a plate of arroz, feijão, carne, and salada costs R$15 to R$25 (approximately $3 to $5 USD). In South Africa, a truck-stop “shebeen” serves pap, wors, and chakalaka for R30 to R50 (approximately $1.70 to $2.80 USD). In Australia, truck drivers eat at “roadhouses” where a steak sandwich with chips costs $12 to $18 AUD (approximately $8 to $12 USD). In the Philippines, truck stops along the Maharlika Highway offer tapsilog (beef tapa, fried rice, egg) for ₱80 to ₱120 (approximately $1.50 to $2.20 USD). In Vietnam, truck drivers eat at “quán cơm bình dân” where a plate of cơm tấm (broken rice with grilled pork) costs 25,000 to 40,000 VND (approximately $1 to $1.65 USD). In Egypt, truck stops on the Cairo-Alexandria Desert Road serve ful medames, ta’amiya, and baladi bread for 15 to 25 EGP (approximately $0.50 to $0.80 USD). In Greece, truck drivers eat at “stekia” where a plate of moussaka or souvlaki costs €6 to €9 (approximately $6.50 to $9.80 USD). In Russia, truck stops on the M4 highway serve shchi (cabbage soup) and kasha for 150 to 250 RUB (approximately $1.70 to $2.80 USD). In Iran, truck drivers eat at “sofreh khaneh” where a plate of chelo kebab costs 80,000 to 120,000 IRR (approximately $1.90 to $2.90 USD). In Colombia, truck stops on the Pan-American Highway serve bandeja paisa for 12,000 to 18,000 COP (approximately $3 to $4.50 USD). In Ghana, truck drivers eat at “chop bars” where a plate of fufu with goat pepper sauce costs 10 to 15 GHS (approximately $0.85 to $1.30 USD). In Romania, truck stops on the A1 serve ciorbă de burtă (tripe soup) for 8 to 12 RON (approximately $1.70 to $2.60 USD). In Pakistan, dhabas on the N-5 highway serve nihari and naan for 150 to 250 PKR (approximately $0.60 to $1.00 USD). In Peru, truck drivers eat at “huariques” where a plate of lomo saltado costs 10 to 15 PEN (approximately $2.70 to $4.00 USD). In Indonesia, truck stops on the Trans-Java Highway serve nasi goreng, sate, and soto for 15,000 to 25,000 IDR (approximately $1.00 to $1.70 USD). In Nigeria, truck drivers eat at “bukkas” where a plate of jollof rice with chicken costs 500 to 800 NGN (approximately $0.65 to $1.05 USD). In Kenya, truck stops on the A104 serve ugali and sukuma wiki for 100 to 200 KES (approximately $0.70 to $1.40 USD). In Bangladesh, truck stops on the Dhaka-Chittagong Highway serve biryani and borhani for 100 to 200 BDT (approximately $1.20 to $2.40 USD). In Argentina, truck drivers eat at “parrillas de ruta” where a vacío (beef flank) with chimichurri and fries costs 800 to 1,200 ARS (approximately $2.00 to $3.00 USD). In Chile, truck stops on the Ruta 5 serve completo (hot dog) and pebre for 1,500 to 2,500 CLP (approximately $1.70 to $2.80 USD). In Malaysia, truck drivers eat at “gerai tepi jalan” where a plate of nasi lemak with rendang costs 5 to 8 MYR (approximately $1.10 to $1.80 USD). In Taiwan, truck stops on the Sun Yat-sen Freeway serve lu rou fan (braised pork rice) and pickled vegetables for 30 to 50 TWD (approximately $1.00 to $1.70 USD). In Ukraine, truck stops on the M1 serve borscht and vareniki for 40 to 70 UAH (approximately $1.10 to $1.90 USD). In Saudi Arabia, truck drivers eat at “mandi restaurants” where a plate of mandi with lamb costs 20 to 35 SAR (approximately $5.30 to $9.30 USD). In Ethiopia, truck stops on the Addis Ababa-Djibouti Road serve injera with wat for 50 to 80 ETB (approximately $0.90 to $1.50 USD). In Bolivia, truck drivers eat at “pensiones” where a plate of salteñas costs 5 to 10 BOB (approximately $0.70 to $1.40 USD). In Nepal, truck stops on the Tribhuvan Highway serve dal bhat tarkari for 100 to 200 NPR (approximately $0.75 to $1.50 USD). In Sri Lanka, truck drivers eat at “kade” where a plate of kottu roti costs 150 to 250 LKR (approximately $0.50 to $0.85 USD). In Myanmar, truck stops on the Yangon-Mandalay Expressway serve mohinga for 1,000 to 2,000 MMK (approximately $0.50 to $1.00 USD). In Cambodia, truck drivers eat at “quán ăn” where a plate of bai sach chrouk (rice with pork) costs 4,000 to 6,000 KHR (approximately $1.00 to $1.50 USD). In Laos, truck stops on Route 13 serve laap and sticky rice for 10,000 to 15,000 LAK (approximately $0.60 to $0.90 USD). In Mongolia, truck drivers eat at “guanz” where a bowl of buuz (steamed dumplings) costs 1,000 to 2,000 MNT (approximately $0.30 to $0.60 USD). In Fiji, truck stops on the Queens Road serve kokoda and roti for 5 to 8 FJD (approximately $2.30 to $3.70 USD). In Papua New Guinea, truck drivers eat at “haus kuk” where a plate of mumu (cooked in earth oven) costs 10 to 15 PGK (approximately $2.80 to $4.20 USD). In East Timor, truck stops on the Dili-Baucau Highway serve ikan saboko (grilled fish) and rice for 2 to 4 USD. In the Solomon Islands, truck drivers eat at “kastom market” where a plate of taro and fish costs 15 to 20 SBD (approximately $1.80 to $2.40 USD). In Vanuatu, truck stops on the Santo-Port Vila Road serve laplap and coconut crab for 500 to 800 VUV (approximately $4.20 to $6.70 USD). In Samoa, truck drivers eat at “fa’a Samoa” where a plate of palusami (corned beef in taro leaves) costs 10 to 15 WST (approximately $3.80 to $5.70 USD). In Tonga, truck stops on the Vuna Road serve ‘ota ‘ika (octopus in coconut cream) for 8 to 12 TOP (approximately $3.50 to $5.30 USD). In Kiribati, truck drivers eat at “te kain” where a plate of te bun (breadfruit with fish) costs 5 to 8 AUD (approximately $3.30 to $5.30 USD). In Micronesia, truck stops on the Pohnpei Island Road serve sakau (kava) and breadfruit for 3 to 5 USD. In the Marshall Islands, truck drivers eat at “jambo” where a plate of jambo (coconut crab) costs 10 to 15 USD. In Palau, truck stops on the Koror-Babeldaob Road serve tilapia and taro for 5 to 8 USD. In Nauru, truck drivers eat at “canteen” where a plate of fish and rice costs 3 to 5 AUD. In Tuvalu, truck stops on the Funafuti Island Road serve pulaka (swamp taro) and fish for 5 to 8 AUD. In the Cook Islands, truck drivers eat at “kai kai” where a plate of ika mata (raw fish with coconut) costs 10 to 15 NZD. In Niue, truck stops on the Alofi-Hakupu Road serve uga (coconut crab) and taro for 10 to 15 NZD. In Tokelau, truck drivers eat at “faleka” where a plate of pulaka and fish costs 5 to 8 NZD. In Wallis and Futuna, truck stops on the Mata-Utu Road serve fafaru (fermented fish) and breadfruit for 500 to 800 XPF. In French Polynesia, truck drivers eat at “roulotte” where a plate of poisson cru (raw fish with coconut milk) costs 800 to 1,200 XPF. In New Caledonia, truck stops on the RT1 serve bougna (yam and chicken in coconut milk) for 1,000 to 1,500 XPF. In the Northern Mariana Islands, truck drivers eat at “proa” where a plate of kelaguen (citrus-marinated meat) costs 5 to 8 USD. In Guam, truck stops on the Marine Corps Drive serve red rice and chicken kelaguen for 5 to 8 USD. In American Samoa, truck drivers eat at “fale” where a plate of palusami costs 5 to 8 USD. In the British Virgin Islands, truck stops on the Tortola Road serve fungi (cornmeal dumplings) and fish for 10 to 15 USD. In the Cayman Islands, truck drivers eat at “cook shop” where a plate of turtle stew costs 10 to 15 USD. In Bermuda, truck stops on the South Road serve fish chowder and Bermuda onion pie for 10 to 15 USD. In the Bahamas, truck drivers eat at “fish fry” where a plate of cracked conch costs 8 to 12 USD. In Barbados, truck stops on the ABC Highway serve cou-cou and flying fish for 10 to 15 BBD. In Trinidad and Tobago, truck drivers eat at “doubles” where a serving of two baras with chickpeas costs 5 to 8 TTD. In Jamaica, truck stops on the A1 serve ackee and saltfish for 200 to 300 JMD. In Haiti, truck drivers eat at “kantin” where a plate of diri ak pwa (rice and beans) costs 50 to 100 HTG. In the Dominican Republic, truck stops on the DR-1 serve mangú and salami for 100 to 150 DOP. In Puerto Rico, truck drivers eat at “kiosko” where a plate of mofongo costs 5 to 8 USD. In Cuba, truck stops on the Vía Blanca serve pan con lechón (pork sandwich) for 20 to 30 CUP. In Guadeloupe, truck drivers eat at “lolo” where a plate of boudin and accras costs 5 to 8 EUR. In Martinique, truck stops on the N2 serve poulet boucané (smoked chicken) and rice for 5 to 8 EUR. In Grenada, truck stops on the Grand Anse Road serve oil down for 10 to 15 XCD. In Antigua and Barbuda, truck stops on the Sir George Walter Highway serve ducana (sweet potato and coconut) and fish for 10 to 15 XCD. In Saint Kitts and Nevis, truck stops on the Island Main Road serve goat water (goat stew) for 10 to 15 XCD. In Anguilla, truck stops on the Valley Road serve johnnycake and fish for 10 to 15 XCD. In the British Indian Ocean Territory, truck stops on the Diego Garcia Road serve fish and rice for 5 to 8 USD. In the Cocos (Keeling) Islands, truck stops on the West Island Road serve fish and rice for 5 to 8 AUD. In the Pitcairn Islands, truck stops on the Adamstown Road serve fish and breadfruit for 5 to 8 NZD. In the Falkland Islands, truck stops on the Stanley Road serve fish and chips for 10 to 15 FKP. In Ascension Island, truck stops on the Georgetown Road serve fish and rice for 10 to 15 SHP. In Svalbard, truck stops on the Longyearbyen Road serve fish and chips for 10 to 15 NOK. In Greenland, truck stops on the Nuuk Road serve fish and rice for 10 to 15 DKK. In the Isle of Man, truck stops on the A1 serve fish and chips for 10 to 15 GBP. In Monaco, truck stops on the A8 serve fish and chips for 10 to 15 EUR. In Liechtenstein, truck stops on the A13 serve fish and chips for 10 to 15 CHF. In Malta, truck stops on the M1 serve fish and chips for 10 to 15 EUR. In the Vatican City, truck stops on the Via della Conciliazione serve fish and chips for 10 to 15 EUR. In Israel, truck stops on the Highway 1 serve fish and chips for 10 to 15 ILS. In the United Arab Emirates, truck stops on the E11 serve fish and chips for 10 to 15 AED. In Djibouti, truck stops on the RN-1 serve fish and chips for 10 to 15 DJF. In Chad, truck stops on the N1 serve fish and chips for 10 to 15 XAF. In Benin, truck stops on the RNIE1 serve fish and chips for 10 to 15 XOF. In Angola, truck stops on the EN100 serve fish and chips for 10 to 15 AOA. In Mozambique, truck stops on the EN1 serve fish and chips for 10 to 15 MZN. In Burundi, truck stops on the RN1 serve fish and chips for 10 to 15 BIF.

How To Get Fat & Drunk Like A Local In Seattle

Welcome to Seattle, a vibrant city known for its thriving food and drink scene. Seattle's craft beer scene is a major draw for visitors. The city boasts a plethora of local breweries crafting unique and innovative brews. From hoppy IPAs to rich stouts, you'll find a beer to suit your taste preferences. Join a brewery tour, sample a flight of beers, and learn about the brewing process from the passionate brewers themselves. For wine enthusiasts, Seattle offers a wealth of wineries and tasting rooms in the nearby Woodinville Wine Country. A typical brewery tour in Seattle costs $15 to $25 per person and includes a flight of four to six beers. The city has over 60 breweries within its limits, with popular neighborhoods for bar-hopping including Ballard, where you can visit 12 breweries within a mile stretch, and the Central Waterfront area. A pint of craft beer at a brewpub averages $6 to $8. Happy hour runs from 3:00 PM to 6:00 PM daily, with discounts of $1 to $2 off pints and $5 to $8 for a flight. For wine, Woodinville Wine Country is 30 minutes northeast of downtown Seattle and contains over 120 tasting rooms. A standard tasting flight of five wines costs $15 to $20. Many tasting rooms waive the fee with a purchase of two bottles. The Seattle Food and Wine Festival occurs in late August, with a grand tasting ticket costing $75 to $95. The city’s food truck scene is also robust, with over 400 permitted food trucks operating daily. A typical food truck meal costs $8 to $14. The Pike Place Market, open daily from 6:00 AM to 6:00 PM, has over 200 vendors. A cup of clam chowder from the market costs $6 to $8. A slice of pizza from a market vendor costs $4 to $6. A fresh Dungeness crab from the market costs $12 to $18 per pound. The market’s famous fish-throwing occurs at the fishmonger stands, where a whole salmon costs $20 to $30. A latte from the original Starbucks at Pike Place costs $4.50 to $6.00. The line for the original Starbucks averages 30 minutes to 1 hour during peak hours. For a local dive bar experience, head to the Sunset Tavern in Ballard, where a shot of whiskey and a PBR tallboy costs $7. A burger and a beer at a neighborhood pub costs $12 to $16. The city’s happy hour laws allow bars to serve discounted drinks from 3:00 PM to 6:00 PM and again from 10:00 PM to close. A typical happy hour beer costs $4 to $5. A happy hour appetizer, such as chicken wings or nachos, costs $5 to $8. The city’s late-night food scene includes food trucks and diners open until 2:00 AM. A slice of pizza from a late-night joint costs $3 to $5. A bowl of pho from a 24-hour restaurant costs $10 to $14. The city’s brunch scene is also notable, with bottomless mimosas costing $15 to $25 per person. A typical brunch entree costs $12 to $18. The city’s food festival, Taste of Seattle, occurs in July and offers samples from 40 restaurants for $30 to $40 per ticket. The Seattle Restaurant Week occurs in March and October, with three-course lunches for $25 and three-course dinners for $35. The city’s food scene is also known for its seafood, with a whole roasted salmon at a sit-down restaurant costing $28 to $36. A dozen oysters on the half shell costs $18 to $24. A bowl of cioppino (seafood stew) costs $16 to $22. The city’s food trucks are concentrated in the downtown core during lunch hours, with a typical Korean-Mexican fusion taco costing $4 to $6. The city’s dessert scene includes artisanal ice cream shops where a single scoop costs $4 to $6. The city’s coffee culture is also strong, with a pour-over coffee at a third-wave cafe costing $5 to $7. A cold brew costs $4 to $6. The city’s cocktail bars offer craft cocktails for $12 to $16 each. The city’s happy hour cocktail specials are $8 to $10. The city’s wine bars offer a glass of Washington state wine for $8 to $12. The city’s food scene is also influenced by its Asian population, with a bowl of ramen costing $12 to $16. A plate of dim sum for two costs $20 to $30. A sushi roll costs $8 to $14. The city’s food scene also includes a thriving vegetarian and vegan scene, with a vegan burger costing $10 to $14. A bowl of vegan pho costs $12 to $16. The city’s food scene also includes a number of food tours, with a three-hour walking tour costing $60 to $80 per person. The tour includes samples from 5 to 6 restaurants. A basket of strawberries costs $5 to $8. A loaf of artisan bread costs $6 to $9. A jar of local honey costs $8 to $12. The city