To experience traditional Georgian cuisine, one thing you cannot miss is khachapuri (68 yuan), a cheese-filled bread that is the food darling of the nation. This Georgian national staple food comes in different forms in various regions in terms of shape, size, fillings and doughs, Tomaradze said. The khachapuri from Ajara, a most distinguished one from the country's seaside region, is the variation she makes at Georgia's Feast. The dough is formed into a boat-shape with cheese stuffing and the center of the pie is topped with a runny egg yolk before serving.

Eating khachapuri is a fun and fascinating experience for first diners. It is best eaten hot. Following instructions from the waitress, we first stirred the runny egg yolk into molten cheese with a fork, seeing it dripping all over the hot bread to make it a gooey sauce. We then tore off the outer corner crusts - the boat's bow and stern - to dunk into the cheesy and buttery sauce, and gradually ate up the body of the boat.