Roads and Kingdoms

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Roads and Kingdoms

Food, travel, journalism—and a new way to be part of it. R&K Insiders. http://roadsandkingdoms.com

Roads & Kingdoms is an independent journal of food, politics, travel and culture. Now launching The League of Travelers, the world's deepest culinary tours

18/09/2026

Issue 2 is coming. As we prepare to ship the second edition of our award-winning print magazine, we’re making a special, one-week offer to our community. Join or upgrade to the Conspirator tier of our membership by September 25 and get two issues within weeks of each other delivered to your doorstep.

We’ll ship our James Beard Award–winning Issue 1 to you immediately, and deliver Issue 2 two weeks after, just before its October 8 public release (watch this space for the reveal).

Issue 2: The Sixth Taste delivers 144 pages of soy-based ink, heavy paper, and deep-cut global reporting. Inside, Oliver Bullough () goes in search of an improbable rodent, Yasmin Khan (Yas Min) tastes her native Iran while watching its destruction from afar, a lost trove of 1966 osteria photos sits alongside a 1980s Italian w**e crime spree, and dispatches span from Sicily to Szechuan to Luanda. You’ll also get our second annual R&K 50 restaurant list, featuring contributions from Padma Lakshmi (Padma Lakshmi), Jason Rezaian (Jason Rezaian), Julieta Venegas (Julieta Venegas), and more.

In addition to both magazines, members gain patron-level access to the Anti-ICE Supper Club, which means VIP happy hour invites to every dinner you attend, and our twice-weekly members newsletter: what to eat, where to go, and our award‑winning digital coverage, delivered to your inbox. Other benefits include members-only merch drops and access to our paywalled archive of guides created with Anthony Bourdain.

Join today to support our original journalism, international nonprofit work, and the community we’re building with the Bourdain Family Trust and José Andrés (José Andrés) around big‑hearted hospitality and deep culinary adventure.

Tap the link in bio to claim both print issues before September 25.

14/09/2026

“I gave up my green card in 2016 because America had no good chicken.”

Of the thousands of reasons one might leave the United States, chicken wouldn’t be high on the list. But Chef Bill Feng (Bill Feng) of Guangzhou’s Lingnan House (Lingnan House 廣御轩) isn’t most people. His all-consuming search for the flavors of his childhood led him to commission a secret farm in Qingyuan to breed birds to his exact specifications—fed on kitchen scraps, roaming free, and living a certain kind of life.

In a world of factory farms and high-speed supply chains, insisting that a chicken simply taste like a chicken turned out to be a radical act.

For our biweekly members newsletter, we sent the writer Hei Kiu Au (Hei Kiu Au) to Feng’s secret chicken farm to explore Guangzhou’s obsession with poultry and the memory of a vanishing palate.

Link in bio to join Insiders and read the full story.

Photos by Hei Kiu Au

11/09/2026

Why were furious mobs in Vietnam murdering the desperate men accused of stealing dogs bound for the dinner table? That’s what we sent Calvin Godfrey (Bobby Bingus) out to investigate in 2016 for our“Dispatched” series, curated with great enthusiasm by our late partner Anthony Bourdain.

Published for the first time in print in Roads & Kingdoms, Issue 1 with original illustrations by Richard Manders and a contemporary postscript by Godfrey, “The Dog Thief Killings” travels deep into rural Vietnam to unravel the story behind the series of mob lynchings, the families left seeking justice in vain, and a black-market trade where pet dogs, he**in addiction, and an enduring appetite for dog meat collide.
 “Dog’s status as a guilty pleasure renders it a delicacy without a single fancy restaurant,” writes Godfrey. “Dog is like porn.”

Read the full feature in our print issue, available via the link in our bio or through our Insiders membership.

09/09/2026

The Anti-ICE Supper Club is headed to Kansas City, a progressive, pro-immigrant city in a deep-red gerrymandered state where ICE enforcement actions have surged in the past year—with total arrests tripling to over 3,200 since last January. Join us October 12-14 for three nights of exceptional food, drink, and community to raise essential funds for local immigrant defense.

Co-hosted by Roads & Kingdoms Kansas City-bred executive editor Charly Wilder, we’ll kick off the run October 12 at the great Clay & Fire (Clay & Fire) with a family-style Near Eastern feast of Afghan, Georgian, Romanian, and Turkish dishes paired with Ukrainian vodka and Georgian w**es.

On October 13, we move to the Beard-winning Yoli Tortilleria (Yoli Tortilleria) for an asada patio party with small bites and drinks from a stacked lineup of KC’s top chefs and bartenders, plus DJ Mari on the decks.

We close out on October 14 at Room 39 (Room 39) where chef-owner Ted Habiger (Ted Habiger) will turn his relationships with local growers into a five-course seasonal tasting menu with w**e pairings, using what farmers are harvesting that week.

Net proceeds from all three nights go directly to Advocates for Immigrant Rights and Reconciliation (AIRR), an immigrant-led grassroots organization fighting on the frontlines throughout Kansas and Missouri.

Seats are limited. Get your tickets at the link in bio.

31/08/2026

If the product isn’t great, we simply don’t serve it,” says Alberto Domingos, founder of D’Berto (DBerto Restaurante) in the small Galician fishing village of O Grove.

For a chef cooking on one of Europe’s most biodiverse stretches of coast, that’s not a difficult promise to keep. The lush region is shaped by more than a dozen fjord-like inlets known as rías, creating one of Spain’s richest marine ecosystems—and making Galicia what Domingos believes is “the world’s greatest seafood region.”

At D’Berto, the ocean determines the menu every single day. From cockles and spider crab to delicate tallarina clams, everything is cooked over charcoal or on the plancha to express the ingredient’s true identity. “When you eat a cockle, it should taste like a cockle,” Domingos tells Rafael Tonon in our Food Chain column. “People often tell me our seafood reminds them of their childhood... That’s what we’re still trying to recreate.”

Join Insiders at the link in our bio to read the full story and see where the chain leads next.

28/08/2026

In 1992’s Hard Boiled, John Woo captured a vintage Hong Kong in all its sultry, neon-drenched glory. Today, that light is mostly gone. After a sweeping regulatory change in 2010, tens of thousands of handmade neon signs vanished from the city’s nightscape—replaced not by LED, but by empty space.

Reporting for R&K, journalist Christopher DeWolf writes on how the city’s streets went dark, and the new generation of architects, artists, and advocates trying to bring the light back.

Join Insiders at the link in our bio to read the full story.

24/08/2026

On days three and four of our b**r pilgrimage through Belgium, we head west toward the North Sea to check in for two nights at the extraordinary restaurant and guesthouse Willem Hiele (currently number 62 on The World’s 50 Best Restaurants list), housed in a brutalist masterpiece by Jacques Moeschal in the middle of a nature reserve. 
Hiele is one of Europe’s most compelling, iconoclastic chefs. A former surfer born into a family of fishermen, Hiele cooks strictly to the rhythm of the sea: zero-waste terroir cooking, whole-animal and daily-catch prep, and hyper-local produce from nearby farmers.

The Holy Belgian Beerlands | November 9–15, 2026
 Led by three of the world’s leading experts on b**r in all its gastronomic dimensions—legendary brewmaster Garrett Oliver (Garrett Oliver), celebrated food writer Eugenio Signoroni (Eugenio Signoroni), and Roy Milner (Roy Milner) of Blackberry Farm Brewery (The Barn At Blackberry Farm)—this journey takes us from the wild yeast of Pajottenland’s farm breweries to the holy sanctum of Orval Abbey.

Tap the link in bio for the full itinerary and to secure your spot.

17/08/2026

Restaurateur and bestselling author Jen Agg (Battle Ready Baby 🗡) knows Toronto better than anyone in the business.

She understands what her customers need and what they deserve, and she has shown us the way throughout her career. As she launches her latest book, Table Boss, this week, we’re releasing the latest episode of OPEN, shot at her newest restaurant, General Public (General Public).

Like all her restaurants, General Public is tailor-made for the city. Every detail from the playlist to the wallpaper to the perfect, happy-hour burger is precisely finessed to her own impeccable taste, because that is the only way Jen Agg knows. She puts her whole heart and soul into every restaurant she builds.

The OPEN crew visited General Public just days after the restaurant opened its doors to see how it all comes together, from Agg’s mind to the customer’s experience, to every plate that comes out of the kitchen.

Produced by Pain Ordinaire
Director/Camera: JR Reid
Written by Ivy Knight
Narrator: James Chatto
Restaurant: General Public
Lighting: Alex Chung
Photography: Sarah Kōhler 📸
Sound: Bloor Street Sound
Additional Photography: larry Alex Chung
Editing: Hands Editorial Lab
Color: Darrin Klimek
Titles:
Open Theme by Seakeg
Shot on Kodak Motion Picture Film

03/06/2026

In the Picos de Europa mountains of Asturias, a dwindling few master cheesemakers till make Gamonéu cheese using a method passed down for generations.

It starts with a raw blend of cow, goat, and sheep’s milk from herds that graze on high-altitude pastures. After the wheels are shaped and salted, they are lightly smoked over a wood fire and then hauled up a mountain to be placed into natural limestone caves. There, they age for at least a month, developing their distinct, sharp flavor from the wild molds and yeasts inside the caves.

We’ll visit these secret caves on Day 3 of our Asturias: From Sky to Sea journey alongside one of the last traditional Gamonéu cheesemakers, together with Asturian fixer and filmmaker Alejo Sabugo (), and R&K host and journalist Rafael Tonon ().

See the itinerary at the link in bio.

📷

02/06/2026

Reale () is what people have come to call a “destination restaurant,” though the term hardly captures the sense of arrival that comes with getting there. The journey through the hilly slopes and vineyards of Abruzzo pays off in slow revelation: a turn here, a climb there, until a former monastery in the Sangro Valley appears.

The latest subjects of our Food Chain column by Rafa Tonon (), siblings Niko () and Cristiana Romito () have spent over two decades building something quietly radical. Niko’s three-Michelin-star kitchen operates as a place of investigation, considered by many to be one of the finest culinary destinations on the continent. Cristiana shapes the dining room with the same precision: formal but never stiff, mirroring the logic of the kitchen.

Join Insiders at the link in our bio to read the full story and see where the chain leads next.

Adres

Rotterdam

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http://roadsandkingdoms.com/

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