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AFAR chose a destination at random—by literally spinning a globe—and sent writer Susan Orlean on a spontaneous journey to Denmark.

Hoi An’s iconic noodle dish was tangled in mystery for decades. Then writer David Farley came to town.

Three days will give you a taste of Siem Reap and its archaeological sites with time for a handful of other engaging experiences. Spend the first day focused on the star sights at Angkor Archaeological Park, like Angkor Wat and Angkor Thom, home to Bayon and Ta Prohm. On day two venture out to lesser visited temple ruins such as Koh Ker and Beng Mealea. On day three, do a cooking class and walking tour or floating village cruise. Spend your evenings seeing cultural shows, shopping and dining.

Nestled in the Dupont Circle neighborhood, this small yet exceptionally powerful museum is the first in the US to directly address human rights abuses in China. Founded by former political prisoner and dissident Harry Wu, the museum specifically exposes the “Laogai,” the name of the vast and repressive system of forced labor prisons which has resulted in countless deaths of those opposed to China’s Communist regime. In addition, it continues to highlight other abuses, including public executions, organ harvesting, coercive enforcement of the one-child policy, and the government’s curtailment of expression of freedom on the internet. Keep in mind that the images, videos, artifacts, articles, and captions are graphic and can be disturbing.

Ningbo’s Old Bund was the place where historic British and Dutch traders lived and you can still see remaining architecture. The swooped lines of Chinese-style buildings are replaced by old stone buildings with familiar details. Also known as Laowaitan, the area is now a lively street full of bars and restaurants. In the evenings, find bamboo sticks of vegetables, seafood, and meat grilled over big chunks of charcoal and smothered in spices—the perfect snack after a few drinks at the Old Bund.

Founder’s Note: Uncommon Travels

The Instagram-worthy moments start with views of Bazaruto Marine National Park on the 15-minute flight from mainland Mozambique. From above, the white sand dunes look like swirls of frosting atop the turquoise sea, home to colorful coral reefs. Safari operator andBeyond’s new lodge reflects the Portuguese colonial influence on the island by featuring outdoor showers lined with hand-painted tiles and four-poster beds draped with white linen canopies. Verandas lead to outdoor dining areas perfect for enjoying the region’s famed prawns.

The wax resist dying technique of batik is one of the symbols of Indonesian culture. Although it actually came from Java to Bali with the Majapahit Kingdom in the 14th Century, the Balinese now consider it as much part of their culture as the Javanese. You can find beautiful batiks all over Bali but one of the most impressive batik makers in Bali is Pak Tjok Agung who has a workshop and small shop in his home village of Pejeng near Ubud. This isn’t on the main tourist trail and purposefully so. Pak Tjok uses natural fibers and dyes and local workers to try to support the local community without the need for tourist dollars, which makes Pak Tjok’s textiles sustainable as well as stunning. Pak Tjok’s workshop is about 15 minutes north east of Ubud in the village of Pejeng. www.tjokagung-indigo.com

Run by the talented Chef Pilar Cabrera, who also offers cooking classes through Casa de los Sabores, La Olla is an unpretentious restaurant offering Oaxacan specialties. Head to the upper-level dining room, which is more spacious than the ground floor, with artwork by local artists. The moles are delicious, but to start, order the squash blossom soup. A beautifully arranged bowl with squash blossoms and seeds with some queso fresco and cream is placed in front of you, then the waiter pours the soup over it. It tastes as good as it looks. Open 8 am to 10 pm Monday through Saturday. Closed Sundays. La Olla offers a set meal between 1:30 and 4 pm - check the website for the daily menu.

The latest sign that Luang Prabang, the once-undiscovered unesco World Heritage city on the Mekong River, now fully caters to upscale tastes, Villa Maly is in the former residence of Prince Khamtan, grandson of a 19th-century Lao king. The hotel’s 33 rooms, furnished with four-poster mahogany beds, rain showers, and parquet floors, surround the 1938 French colonial–style home in seven comfortable cabanas. During my stay, I fought the heat by spending time on the dark-wood pool deck ringed by tall palms and tropical flowers. It’s a five-minute stroll to the town’s historic center—and a five-minute stroll back to the hotel’s onsite spa for a massage. —This appeared in the December/January 2010 issue.

When one hears about Karachi, Pakistan, thoughts of chaos, violence and fear comes to mind. However, those who know the city and it’s habitants know well the resilience both inhabit. After every setback, the city gets up and remains colorful and illuminated for its brave residents. This photo was taken on my last visit to Karachi in summer.

It’s easy to feel like one of the Mughal royals whose kitchens inspired the menus at this fine-dining restaurant, thanks to the impeccable service, serene garden views, and elegant decor of rich woods and plush fabrics. The food would do the palace cooks proud, too, with an extensive à la carte menu full of delights like perfectly marinated, charcoal-grilled kebabs (a mixed platter is available so you can try each of the tempting choices), Bengal prawn curry, stuffed banana chilis, Mughul-style fish curry, and quail simmered in sealed pots that are heated underground. For a signature experience, try one of the traditional Indian thalis—a three-course meal accompanied by tandoor-baked breads, homemade pickles, rice pilaf, and more sides—or one of the six-course tasting menus, which feature dishes that meld Indian and Western flavors; think lamb with quinoa, “24-carat gold” chicken, and apple fritters in saffron sauce.

Tucked away on a quiet San Miguel Chapultepec street, but just next door to lively Colonia Condesa, this odd restaurant’s yellow façade leads to a culinary experience that goes way beyond the food served. Under the direction of Norma Listman and Saqib Keval, Masala y Maíz is a space of culinary encounter between Mexico and India; entrees often mix pickled fruits and vegetables in Latin American styles. The makai pakka combines Mexican esquites with a similar dish from Kenya. The partner-chefs connect food and current events as well; they commit to a socially responsible work environment and the restaurant serves as a progressive events forum. Open for breakfast and lunch, plus Saturday-only brunch.

For people who lament that they weren’t born into Downton Abbey–style gentility, Ballyfin, which opened in 2010 after nearly a decade-long restoration, is a fast track to 1820s-era refinement from the moment guests pull up to the front drive. A team of butlers and maids line up on the stone estate’s front steps to unload bags and whisk visitors into the lobby, and from there the Ballyfin experience is a dreamy blur: drinking tea out of antique china while wrapped in an Irish-wool blanket by the fire; being lulled to sleep during a massage in the basement spa; soaking in a clawfoot tub and surveying the meticulously sourced antiques in one of 15 rooms.

Guests are basically lords or ladies for a night or two at this neoclassical home an hour west of Dublin in the county of Laois (pronounced “Leash”). For those who bore of pure leisure, there’s a stone tower to climb, horses to ride, 600 acres to explore, and a lake to walk laps around or row through. The pricey room rates can (almost) be rationalized by the inclusive evening champagne receptions, fancy three-course dinners, snacks, picnic lunches, and Irish breakfasts.

Let’s be honest. It’s so much fun to say the name of this restaurant. Inflections aside, Oh! Calcutta undeniably has the best Bengali food in Delhi. Oh! it’s delicious! Their specialty is seafood, but definitely try the Koraishutir Dhokar Dalna (lentil cakes) and papaya chutney. Oh! and be prepared to wait without a reservation.