Top 10 Dishes Anthony Bourdain Savored Worldwide

Anthony Bourdain, a celebrated chef and travel documentarian, is renowned for exploring the world through its diverse culinary landscape. His deep-seated love for food was not merely reflected in his titles but in the exquisite dishes he sampled during his adventures. Below is a curated selection of the top 10 dishes he cherished from various corners of the globe.

Top 10 Dishes Anthony Bourdain Savored Worldwide

Bún Bò Huế

This exquisite Vietnamese noodle soup was Anthony Bourdain’s favorite, which he declared the best soup in the world. In his show “Anthony Bourdain: Parts Unknown,” he celebrated its robust flavors derived from bone broth, lemongrass, and an array of meats like beef shank and crab. Bourdain poetically described enjoying this dish as an important purpose in his culinary journey.

Cacio e Pepe

Surprisingly, Bourdain’s top pasta dish was meat-free. Cacio e pepe, a Roman classic, won his heart for its simplicity, showcasing just cheese and pepper. He lauded the dish on “Anthony Bourdain: No Reservations,” emphasizing its remarkable taste despite its minimal ingredients. Bourdain especially favored the version served at Roma Sparita in Rome.

Mapo Tofu

Bourdain praised mapo tofu as the pinnacle of Sichuan cuisine. This dish, comprising tofu, ground pork, and a medley of spices, was featured in “Anthony Bourdain: Parts Unknown.” Its complex flavor profile and texture made it a standout for him, and he often recommended it as a cure for hangovers.

Roasted Bone Marrow

Served at the renowned St. John restaurant in London, roasted bone marrow was another favorite of Bourdain’s. He noted in “Parts Unknown” that the dish had influenced culinary culture globally. With its creamy texture, paired with homemade sourdough bread, Bourdain regarded it as a worthy choice for his last meal.

Chivito

This Uruguayan sandwich captivated Bourdain during his travels. Described as a massive assembly of meat, cheese, and vegetables, he called it the greatest sandwich ever. Despite its overwhelming size, he appreciated the challenge it presented, proving that even simple sandwiches can hold culinary significance.

Sarawak Laksa

Bourdain made Sarawak laksa popular, a spicy breakfast soup from Borneo he considered a “magical dish.” This noodle soup features a savory broth with coconut milk and shrimp, which he termed the “best breakfast ever” in “Anthony Bourdain: Parts Unknown.” Its intricate flavors captivated both his palate and his fans.

Isig

As a lover of unique pork dishes, Bourdain’s ultimate favorite was sisig, a sizzling plate that includes pig face and a runny egg. In “Anthony Bourdain: Parts Unknown,” he expressed his desire for this Filipino delicacy to achieve global recognition. Known for its complex flavors, it became synonymous with flavorful drinking food.

Risotto di Gò

In Venice, Bourdain encountered risotto di gò, a traditional dish highlighting the fisherman’s skill. This risotto made from a lesser-known fish left a lasting impression on him, prompting him to describe it as an awe-inspiring combination of culinary techniques that produced a unique taste, featured in “Anthony Bourdain: No Reservations.”

Yakitori

Bourdain held a unique fondness for yakitori, the Japanese chicken skewers which he discovered in Tokyo. This dish intrigued him for its meticulous preparation and the use of every part of the chicken. He regarded it as one of his personal obsessions on “Anthony Bourdain: No Reservations,” celebrating the artistry behind its preparation.

Foie Gras Hot Dog

While hot dogs were a favorite of Bourdain, he found sophistication in the foie gras hot dog at Hot Doug’s in Chicago. This dish illustrated his love for exploring new twists on classic favorites and he described it as “remarkably good.” In this creation, grilled duck sausage met gourmet toppings, marrying comfort food with culinary finesse.

An unforgettable culinary journey, Anthony Bourdain’s selections reflect his diverse taste and passion for authentic flavors. Each dish tells a story not only of cultural heritage but also of experiences that resonated deeply with the beloved chef.