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hostels, hostel, high-end hostel, high-end hostels, backpack, backpackers, budget travel

5 Awesome High-End Hostels Around the World

Staying in a hostel doesn’t have to mean you are roughing it.

A hostel is simply a style of hotel set up with shared dorm rooms, communal common spaces and a kitchen. There can be bare-bones budget hostels, but there are also many other hostels that go above and beyond to offer their guests the amenities and little details that make their stay really special.

Let’s take a look at five wonderful hostels around the world that are dedicated to providing a high-end experience for their guests.

  1. Selina, Various Locations

Selina is a chain of luxury hostels around the world, offering up a wonderful spot to chill out and find your “tribe.” They are well suited for digital nomads, as many of their locations offer co-working spaces that will allow visitors to have their ideal work-life balance. For the more indulgent traveler, you’ll find suites where you can relax in comfort.

 

With locations in some of the hottest spots in South and Central America, including Panama, Mexico, Colombia and Costa Rica, you can sign up for monthly or weekly memberships and have a seamless stay within each of the locations.

2. Soul Kitchen, St. Petersburg, Russia

The winner of the Hoscars Award for Best Small Hostel in 2016, Soul Kitchen is a wonderfully funky hostel with custom bunk beds or private rooms. The decor is chic and quirky, with art all over the walls and bright, comfy cushions in the lounge area.

Stay in the private room overlooking the Neva River and wake up every morning to a stunning view of St. Petersburg. The helpful staff will give you tips on what to do during your stay.

3. HI iSanook Residence, Bangkok, Thailand

This swanky hostel is a hidden hideaway right in the middle of chaotic, action-packed Bangkok. You’ll be able to relax and recharge in pool and fitness center, sip something cold and fruity at the rooftop cocktail bar and relax on the spacious sun terrace.

Each of the rooms is fitted with air-conditioning, flat-screen cable TV, fridge, safe and your own balcony. Plus, there’s a restaurant on-site serving up high end Thai and Western cuisine.

4. Mojo Hostel, Cape Town, South Africa

Mojo Hostel is one of the nicest spots to stay in Cape Town. It’s located in the trendy, upmarket Sea Point district and it is only a block away from the ocean. There are no bunk beds in the dorm rooms – everyone has their own big comfy wide bed.

Plus, this hostel also boasts speedy WiFi and a gorgeous rooftop deck with a sea view. The atmosphere is friendly and welcoming and you will feel right at home.

 

5. Drop Bear Hostel, Santa Marta, Colombia

Santa Marta is a must-visit location in Colombia, close to the stunning beaches of Tayrona National Park. Drop Bear Hostel is one of the funkiest and most impressive hostels there, as it is built within a former kingpin’s mansion.

 

Yup, this enormous, sprawling building used to be a hideout for nefarious crime lords. These days it is populated with laid back travelers and it is known for the excellent swimming pool, super comfy beds and friendly atmosphere.

These are just 5 examples of stunning high-end hostels around the world – so why not treat yourself to a hostel stay that is a little more luxurious on your next trip?

 

Cactus, Cactus Salad, Mexico, Oaxaca

Oaxaca, Mexico Recipe: Cactus Salad with Aderezo Dressing

While in Oaxaca, Mexico, TropicsGourmet contributor Alejandro Filloy was able to enjoy an immersive cooking class that taught him to build traditional recipes from the region. He brought back with him a fun story and several recipes. Whip up this cactus salad with aderezo dressing for an appetizer or side dish that is never boring.

Cactus Salad with Aderezo Dressing Recipe

Cactus Salad with Dressing
 
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Ingredients
Salad
  • 15 small cactus pads, with the spines removed and cubed
  • 5 Avocado leaves
  • 8 Epazote leaves
  • 2 Tomatoes, cubed
  • ½ large White onion, diced
  • 1 cup of jicama, cubed
Aderezo Dressing
  • 1 avocado
  • ½ cup apple cider vinegar
  • 1 handfull of cilantro
  • 1 lime, juice
  • Salt
  • Oaxaca queso fresco
Instructions
Cactus Salad
  1. Combine the tomatoes, the onion and the jicama in a bowl and set aside.
  2. Add the cubed cacti to a pot of boiling water. Boil the cacti until it turns a darker shade of green, about 15 minutes.
  3. Add the avocado and epazote leaves and let cool.
  4. Once cooled, remove the avocado and epazote leaves and add the cacti to the rest of the ingredients.
Aderezo Dressing
  1. In a blender, blend all ingredients except the cheese until a smooth consistency is reached.
  2. Toss the Cactus Salad with the dressing.
  3. Serve into individual plates and garnish with crumbled queso fresco.
 

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Taste of Asia: Singapore Chilli Mud Crab Recipe

Chilli mud crab is the signature dish of Singapore. If you are making the trek to Singapore, be sure to check out our travel guide to finding the best chilli crab in Singapore. But you don’t have to travel to Asia to have this dish whenever you like. This recipe for chilli mud crab will bring a taste of Singapore to your dinner table, anytime you like.

Singapore Chilli Mud Crab Recipe

Singapore Chilli Mud Crab
 
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Ingredients
  • 1 x 1kg crab (mud or otherwise)
  • 2 x white onions, finely chopped
  • 5 x small red chillies, finely chopped (add more to your liking)
  • 3 teaspoons belacan (shrimp paste)
  • 1 cup tomato puree
  • 1 tablespoon tomato paste
  • ¼ cup soy sauce
  • ¼ cup sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon cornstarch mixed with 1 cup warm water
  • 1 egg, beaten
  • A pinch of salt
  • Handful of finely chopped coriander for garnish
Instructions
  1. Prepare the crab for cooking by removing the top of the shell (keep!) and crack the claws once to infuse the flavors during cooking. Ask your fish-monger to show you how.
  2. Puree the onion and chilli until a thick paste forms and add it to the shrimp paste.
  3. Stir fry the paste in a little oil, in a very hot wok. After a few minutes you will notice that the paste changes color, after all the water evaporates.
  4. Add the puree, tomato and soy sauce, vinegar, sugar, tomato paste, and salt. Fry for 30 seconds or so, blending thoroughly.
  5. Add the cornstarch/water mix and let boil.
  6. Add the crab pieces (including the top shell) and gently fold through until the shell turns red. Cook for 10 minutes.
  7. Add the beaten egg and stir through for one minute.The crab is now ready!
  8. Take out the top shell piece and arrange the crab pieces and sauce on a long silver tray.
  9. Place the top shell over the dish and sprinkle with the chopped coriander.
  10. Accompany with steamed rice, sweet breads or even a crusty baguette. The latter is actually a particularly ingenious option.
  11. Make sure every one of your guests has a paper bib, a small bowl with warm water and a slice of lemon (for hand cleaning) and their own personal nut cracker.
 

Laos, Recipes, Toasted Rice, Khao Khua

Laos Recipes: Khao Khua, Laab, and Mok Pa

Laos recipes could be intimidating to the novice foodie, but with the right guidance, the results can be delicious. Based off of a culturally-immersive cooking class from contributor Laura Pattara, here are some Laos recipes to get you started on the cuisine.

Laos Recipes: Khao Khua, Laab, and Mok Pa

Khao Khua (toasted rice)

 

Khao Khua (roasted rice powder)
 
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The perfect staple for any Laos dish. Start with khao khua.
Ingredients
  • 1 handful of rice grains
Instructions
  1. Simply roast the rice in a frying pan without oil, until every grain has turned a dark shade of golden brown.
  2. Ground to a powder using a mortar and pestle and you’re done!
 

Laab

 

Laab
 
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Ingredients
  • 1 tablespoon oil
  • 1 pound minced meat of your choice
  • 1 cup finely diced shallots
  • 2 cloves garlic, minced
  • Thinly sliced hot chillis
  • 1 teaspoon brown sugar
  • 1 tablespoon fermented fish sauce
  • 1 handful each of shredded coriander, mint and sweet basil
  • 1 thickly sliced cucumber
  • 2 tablespoons roasted rice powder (*see recipe below!)
  • Juice of 1 lime
Instructions
  1. Cook the mince, shallots, garlic, and chilis in a frying pan with oil.
  2. Once cooked through, let the mince cool completely.
  3. Once cooled, add the shredded herbs and roasted rice powder.
  4. At last, mix the sugar, lime juice, and fish sauce in a separate bowl and drizzle on your salad.
  5. Serve on a platter adorned with cucumber slices.
 

Mok Pa

Mok Pa
 
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You’ll be hard-pressed to find a more delectable dish than Mok Pa almost anywhere in Asia. This fish stew is roasted in banana leaves. Parchment paper can be used in place of leaves if you can’t buy them where you live.
Ingredients
  • 3 shallots, finely diced
  • 1 clove garlic, sliced
  • 1 spring onion
  • Chilli to taste, finely diced
  • 2 lemongrass stalks, thinly sliced
  • 1 handful dill
  • 1 kaffir lime leaf
  • 1 handful basil
  • 1 pinch of salt
  • 1 teaspoon roasted rice powder
  • 1 teaspoon fermented fish sauce
  • 1 fish fillet of your choice (white, preferably), diced in large pieces
  • Wrap: Banana leaves (3 per pouch) and bamboo string to tie
Instructions
  1. Take all the ingredients except the fish fillet, banana leaves and bamboo string, and pound them in a mortar and pestle until you are left with a thick paste. This can take a while (15 minutes or so) and requires some effort, but it is imperative to be thorough with this process and ensure every ingredient (especially the lemongrass and kaffir lime leaf) is ground to a smooth cream. You can add drops of water to the mix if you find it too dry.
  2. Fold the fish into the paste and mix well with your hands.
  3. Place two banana leaves on top of each other (to form a cross), place a handful of fish mixture in the middle and fold the sides of the leaves to close.
  4. Secure with bamboo string on all sides and make sure the pouch is sealed on all sides.
  5. Roast over open coals or on a gas BBQ for 15 minutes.
  6. Serve with sticky rice.
 

 

 

Chana Masala

Simple Vegetarian Indian Recipes: Vegetable Pakora and Chana Masala

The beauty of experiencing new tropical foods like Indian recipes is that you can discover foods you never thought you would enjoy. That was the experience of contributor, Adam Meeker, on a trip to India. A self-described carnivore, Adam discovered through life-changing interactions with the locals that he actually loved vegetarian food.

Read about Adam’s journey in “How India Taught Me I Could Be a Vegetarian.”

Vegetarian Indian Recipes: Vegetable Pakora and Chana Masala

To enjoy those Indian vegetarian delights at homes, try a recipe for chana masala with a vegetable pakora appetizer.

 

 

Vegetable Pakora
 
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Ingredients
  • 1 cup Chickpea Flour
  • 2 tsp Oil
  • 1 tsp Ground Cumin
  • 1½ tsp Salt
  • 1 -2 Chopped Green Chillies
  • ½ cup Water
  • 1 Potato
  • 1 small Cauliflower
  • 2 Cabbage
  • 5 leaves Spinach sliced
  • 1½ cup Sliced Onion
Instructions
  1. Boil the potato until just tender, peel and chop finely.
  2. Finely chop cauliflower and onion. Shred the cabbage and spinach and set aside.
  3. In separate bowl mix chickpea flour, ground cumin, salt and ½ cup water in bowl
  4. Beat in a blender for 4-5 minutes creating a batter.
  5. Add potatoes, cauliflower, spinach, cabbage, green chilies and oil into mix.
  6. Let batter rest ½ hour in a warm place.
  7. If it is too dry at this point add 1 or 2 spoons of water to soften. You do not want it too thick or too runny.
  8. Heat one inch of oil to 375 degrees in deep frying pan over medium-high heat.
  9. Use metal oil thermometer placed in the oil to ensure it reaches the desired temperature.
  10. When oil is ready carefully lower tablespoons of batter mixture into the oil until golden brown on both sides.
  11. Do not overlap pakora, leave space so that each piece is separate.
  12. Fry pakora for 4-5 minutes turning occasionally until both sides are golden brown.
  13. Drain on paper towels and serve immediately.
  14. Serve with traditional Indian sides of coriander, mint chutney or tomato ketchup.
 

 

Chana Masala
 
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Ingredients
  • 1.5 cups of white chickpeas
  • 2 large onions
  • 1 large tomato
  • 1 tsp of chana masala spice blend
  • 1 tsp of minced garlic
  • ½ tsp of minced ginger
  • 1 small bunch of cilantro
  • 1 tsp of red chilli powder
  • 1 tbsp of oil
  • 1 tsp of salt
Instructions
  1. Add 3.5 to 4 cups water with pinch of salt to chickpeas, cover and cook until softened
  2. In separate pan heat oil and add chopped onions
  3. Sauté onions until golden brown and add the ginger and garlic
  4. Add chopped tomatoes and cook until they are mushy and soft
  5. Cool and blend to a fine paste
  6. Now drain and add the cooked chickpeas, chili powder, salt and bring to boil
  7. Mix in chana masala spice blend until blended well
  8. Allow to simmer for a few minutes until gravy thickens and garnish with cilantro
  9. Serve with traditional Indian bread such as chapati, roti or naan
 

Fufu, Ghana, West Africa

Ghana Staples: Peanut Soup and Fufu

A great place to step into West African cuisine is with the Ghana staples of peanut soup and fufu. Throughout the region, you’ll find a variety of spins on the peanut soup, but all will be accompanied by the food and doubles as a side and utensil. After preparing the soup, scoop of some fufu with your hands and dig into the peanut soup.

Fufu Recipe

Fufu
 
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West African, Ghana staple
Ingredients
  • 2 pounds yams (or and equal amount yams to plantains)
  • 1 teaspoon butter
Instructions
  1. Places yams in cold water and bring to a boil.
  2. Boil the yams until they are soft, about 30 minutes.
  3. Remove the pot from heat. Cool yams with running water.
  4. Drain all of the water.
  5. Remove peels from yams.
  6. Put the yams back into the pot or a bowl. Mash the yams with a masher or a spoon until smooth.(This part can take two people: one to hold the bowl and the other to stir. The fufu is tough!)
  7. Shape fufu into balls and serve immediately. Use the fufu to scoop up meat and sauce.
 

 

Ghana Peanut Soup Recipe

Peanut Soup
 
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Ingredients
  • ¼ cup oil, vegetable or olive
  • 2 cups chicken stock
  • 1 onion, diced
  • 1 bell pepper, minced
  • 4 cloves garlic, minced
  • 1 hot chili pepper
  • 2 carrots, chopped
  • 4 tomatoes, chopped
  • 1 cup natural peanut butter
  • Salt and pepper to taste.
Instructions
  1. Using a saucepan, warm the oil over a medium flame.
  2. Cook the onions until translucent.
  3. Add garlic and cook for two minutes.
  4. Add bell pepper, carrots, hot chili pepper, and tomatoes. Cook for 10 minutes.
  5. Add chicken stock and reduce soup to a simmer for 15 minutes or until everything is tender.
  6. Add peanut butter. Simmer for five minutes, stirring often.
  7. Stew should be thick and smooth. Add salt and pepper to taste.
 

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Must-Try South Indian Recipes

Indian food has gained affection all around the world for its rich and exciting flavors. Among the curries and naan in global Indian restaurants, there’s a culture of food with a depth that has yet to be explored for many people. South Indian recipes have their own set of ingredients, spices, and combinations with a particular flair.
The defining characteristic of South Indian food is that flour is typically made with rice versus wheat flour. White rice is a staple of many dishes and idli — a steamed rice caked made with lentils — can be found from street vendors and restaurants across the region.
If a trip to South Indian isn’t in your near future, you can have the culinary experience in your own home. Whip up these delicious dishes in your kitchen to enjoy South Indian food without stepping on a plane.

South Indian Recipes

Rava Dosa

Dosa, Recipes, Tropics, TropicsGourmet, Indian
Rava Dosa
 
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Ingredients
  • ½ cup of semolina
  • ½ cup of rice flour
  • 2 tablespoons of regular white flour
  • 2¼ cups of warm water
  • 1 green chilli finely chopped
  • ½ white onion, finely chopped
Instructions
  1. Combine all ingredients and allow to sit for 20 minutes (Rava dosa does not need to ferment overnight like regular dosa)
  2. Pour with a ladle into a non-stick shallow pan lined with butter
  3. Cook until golden brown and crisp

Pork Vindaloo

Pork, Vindaloo, Indian, Recipe, Tropics, TropicsGourmet
Pork Vindaloo
 
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Ingredients
  • 1kg Pork Shoulder, cut into cubes
  • 2 Onions, finely chopped
  • Coriander leaves, finely chopped
  • 1 teaspoon chilli powder
  • 250ml chicken stock
  • Cooked basmati rice, to serve
For marinade:
  • 6 green cardamom pods
  • black peppercorns, one teaspoon
  • 125ml palm or red wine vinegar
  • 1 tablespoon ginger, finely grated
  • 4 garlic cloves, finely grated
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 10 small dried chillies
  • Pinch of turmeric
  • Pinch of sugar
  • Pinch of ground cloves
Instructions
  1. Combine all ingredients of marinade and grind with pestle and mortar until fine
  2. Add to pork and mix well, leave overnight
  3. Cook onions with chilli powder before adding pork and cooking until browned, around five minutes
  4. Add stock as well as any extra marinade and allow dish to simmer for 45 minutes to one hour
  5. When sauce is thickened and meat tender to the touch, serve with the rice before sprinkling with coriander leaves