Ask the chef, not me. Surely there are some chefs on this board that are willing to exchange their advice on how to prepare good food given the bare essentials often provided in hotel rooms?

I am fortunate enough to be a previous part owner in a successful Michelin starred restaurant. I am not a chef, but through working with colleagues I gained several helpful habits. Now, none of these are particularly helpful when traveling given the typical hotel room has no cooking devices, except maybe a microwave. Let's try and remedy that.

For example, the best scrambled eggs I ever tasted were made by myself at Holiday Inn Phuket in a perfunctory room about 10 years ago. I bought three fresh eggs individually on the street, mixed them with one of those small milk capsules with added salt from a satchel, and a hot sauce tablet I'd commandeered from the restaurant the night before. Mixed in the microwave and voila! Not terribly elegant but they tasted fantastic.

Do other FTs/ chefs have advice on how to make simple and tasty food given the constraints of a typical hotel room?