It began with a brief visit in 2016, but something about Oman lingered in the memory of Mark Wiens, the world-renowned travel and food vlogger and a full time travel eater.
Known for his passionate reactions, on-the-ground street food adventures and a deep respect for culinary traditions, the American-born YouTuber has documented food cultures from across the globe.
Years later, it was Muscat-based foodie and culture enthusiast Ahmed al Lawati who convinced Mark to return — this time, for an immersive gastronomic journey that would spotlight the heart and soul of Oman.
“Oman has incredible natural beauty, but remains one of the Gulf’s best-kept secrets,” said Ahmed, who personally curated the itinerary.
“I wanted to show Mark the side of Oman that’s not about luxury hotels, but about wadis, hidden villages and food that tells a story.”
Their journey took them from Salalah’s green landscapes in the south to the golden deserts of Dhofar and all the way back to the bustle of Muscat’s traditional eateries.
Along the way, they sampled shuwa — a festive, slow-cooked lamb delicacy buried underground and cooked for hours — as well as madhbi, rice and grilled meat served hot off stones.
Mark was visibly moved. “The word that comes to mind is ‘genuine’,” he said. “Omani people are genuinely friendly and hospitable. And the food? It’s incredible.”
Known for drawing millions of views per video, Mark captures more than just food — he tells stories. And in Oman, he found one worth sharing.
Guided by Ahmed’s local insight, he participated in age-old cooking traditions, joined villagers in preparation rituals and tasted spice-rich dishes influenced by centuries of trade and heritage.
“Food is food,” said Ahmed. “But the preparation journey, the story behind it, is what makes Omani cuisine unforgettable.”
One of the most unforgettable moments was preparing shuwa outdoors in the desert. “It’s not just a dish — it’s a celebration,” said Mark. “The variations of shuwa across Oman are astounding. Each has a unique flavour profile, yet all carry the essence of togetherness.”
They also explored lesser-known dishes like paplo, a comforting rice-and-meat blend and maleh salad, made from dried, marinated fish. “Paplo deserves international recognition,” Ahmed remarked. “It’s simple yet layered with flavour.”
Mark, who has tasted everything from Thai street food to Tanzanian nyama choma, was especially impressed by Omani ingredients like dried lemons and date syrup. “Dried lemons are my favourite. They perfume the dish in a way nothing else does,” he said. “And Omani halwa — its complexity and craftsmanship blew me away.”
The trip wasn’t just about food — it was a cultural exchange. At every stop, Omanis recognised Mark, stopping him for selfies and thanking him for spotlighting their country. “It showed us how powerful storytelling can be in promoting tourism and culture,” Ahmed noted.
Their collaboration aligns naturally with Oman’s tourism vision: showcasing the Sultanate of Oman not just as a scenic escape, but as a living, breathing archive of traditions, tastes and tales.
“Videos like these are not only visual treats but tools for education and cultural exchange,” said Ahmed.
Back in Bangkok, Mark reflects on the journey with warmth. “You travel for food, but it’s really about the people you meet along the way,” he said. “Sharing meals, stories and laughter — that’s the real journey.”
And Oman? “I brought back dates and halwa,” he smiled, “but I’m already planning my return. There’s so much more to discover.”
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