Between flashing skyscrapers and the bustling streets of Shanghai, Lao Zheng Xing has been awarded one Michelin star for its celebration of traditional Shanghainese cuisine. The restaurant combines a non-pretentious ambience and affordable prices, serving classic dishes like drunken chicken, braised pork belly and Shanghai “smoked” fish.

A taste of imperial China at Fuhuazhai Bobo, a traditional Beijing pastry shop. Flaky mooncakes, refreshing jellies and pillowy kidney bean rolls are served in a shop with a distinct Forbidden City feel. A dessert-fueled throwback to the Qing dynasty.

Social life in Sweden revolves around the concept of fika all year round, but around Mardi Gras semlas take over. Rows of soft cardamom buns filled with almond paste and swirls of delicately whipped cream line up the windows in bakeries throughout the country, and legend says they even played a role in the death of a 18th century king.

Looking for the best roast duck in Beijing can be a daunting task. I gave Siji Minfu Roast Duck Restaurant (四季民福烤鸭店) a go while on a solo trip in Beijing, joining forces with two women to secure a spot and bypass the queue to try the juicy meat and crispy skin that makes Peking duck Beijing’s most recognisable culinary staple.

Back to the early 2000’s Sweden, a time when Italian food was about to take over the Nordic restaurant scene. Carlo Barsotti’s Ät och njut med Slow Food was more than an Italian cookbook, guiding Swedish readers through the concept of an Italian meal. A bit of that, plus my ramblings about how two cultures came together so well, striking a chord in the hearts of home cooks and restauranteurs alike.