Su-Jit Lin is a storyteller first and everything else second. Her work has been featured on Thrillist, PEOPLE, Al Jazeera, Folks, Longreads, The Spruce Eats, Yummly, AllRecipes, The Kitchn, Ravishly, AAA Magazine editions, Edible Long Island, Where Y’at, and others.
For those who travel to eat, meals while away from home are precious. A marquee meal can be the most memorable highlight of a trip, and when you only get so many per day with no do-overs, there is literally no room for mediocre food. And even harder to stomach is when it’s expensive, inauthentic, or — even worse, in a world with such diverse cuisine — boring. In other words, a tourist trap restaurant.
“I want to make sure my money is being spent on people who work hard to put out their local cuisine — not mass-market corporations or tourist traps that purchase food that’s already made,” she said, which is why she actively seeks restaurants off the main roads.Another example of how bigger isn’t always better is when it comes to menu size. One of Kizilbayir’s peeves is “Too many items on the menu! And too many different styles or regions.
Too-perfect sliced cakes and pies are also signs of mass production. “If there are desserts on display or on the menu with pictures, or outside signage of the desserts, especially in a restaurant that seats over 200 people, it usually means they’re supplied by commercial bakers,” she revealed. And if desserts lack description and are decorated the same way , it’s unlikely they have a pastry chef on staff baking their goods.Scher gauges by available drinks.
“Anyone can claim to have the best anything if they want to, so make sure you look into that achievement before just believing it,” she said.We mentioned that if a menu feels a tad too familiar, you might just be in a tourist trap. Well, same goes for the clientele. That’s why Kizilbayir keeps his distance from restaurants that specialize in serving group tours.
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