While Westhill Consulting Travel and Tours, Singapore arrange your tours to whichever part of the world you want, they furthermore look at some global treats that may make you feel queasy; here are some tastes of it!
Kopi luwak: defecated coffee
Occasionally branded as “cat-poo coffee”, this so-called delicacy originates from beans that have been eaten and defecated by an Indonesian civet, an animal that looks like a cross between a mongoose and, if you squint, a cat. There are times; kopi luwak coffee was glorified as a hot fresh trend. The unusual “urgh” aspect endorsed prices up to £60 per cup and it was presented as a do-before-you-die experience in the 2007 film The Bucket List.
Jakarta Indonesia serves the coffee if you want to try!
Sannakji: live baby octopus
If observing your plate of food aggressively wiggle in front of you doesn’t turn your stomach then nothing will. In Korea, sannakji is a plate of live baby octopus (nakji). It’s the residual nerve activity that maintains its movements and it is normally served drizzled with sesame oil. Warning! Eat it at your own risk: the active suction cups have been famous to get gummed to the mouth or throat while swallowing that will cause choking.
Chapulines: toasted grasshoppers
Forget gourmet burgers and jam-jar cocktails, eating insects is the hot latest trend, it seems that – or so specific London restaurateurs would like us to consider. Wahaca, the Mexican street-food chain, put grasshoppers on the menu at its South Bank outlet earlier this year and, before long, we were getting helpful guides on where to eat insects all around the city. Obviously, this was soon ensued by an insect-only, pop-up supper club. In Mexico, grasshoppers, known as chapulines, are not just a passing craze. Served toasted with seasoning, they have long been popular in Oaxaca. Well, some review says, it tastes good!
Rocky Mountain oysters: testicles
Give this dish a wide berth. These have not anything to do with those high-class delicacies seen in shells at the bottom of the sea: they are plain-and-simple bulls’ balls. Served with cocktail sauce and camouflaged with thick batter, the dish is frequently used for clutching out unwary tourists in Oklahoma and Texas.