The first thing I do when I am in a foreign country, is to see what the local vegetables are, what sort of spices are available, what fruits are native to the place. The best cook always uses fresh stock, and that is only possible when the stock is native to the place. Let me put it this way, there are only two styles of cooking. Bad and good. I prefer the good, both as a chef and as a gourmet.
Good cooking is light eating, based on local fresh products.
I'm not much of a meat-eater. I love salads, fresh vegetables and seafood. I have no favourite cuisine as such, as long as the food is well prepared, I enjoy it. So much of eating has to do with the mood you are in, the company you are with and so on. And as a chef, I would never make something I would not eat myself.