Essential Eating: 50 Foods of Asia

Hi, I’m Allan, the grumbly-looking fella, eating all sorts of weirdness while wearing traditional Japanese clobber below. That’s also me filling my face with unusual burgers in Xi’an China, and banging some shots of potent moonshine palm toddy in random parts of remote Myanmar. Yet, despite my somewhat miserable demeanour, this is me at my happiest. Eating and drinking weird stuff, in weird places, surrounded by weirdness. And I have been doing very similar for the past 5 years or so, living off street food in Thailand, farting about in Asia, and just skiving really. It’s been great.

Anyway, while I would love to share everything that has been forced through my piehole in the past 5 years, I don’t think I have time to. So instead I will just share my Top 50 Foods of Asia. The Must-Eats that every person should try when travelling in these parts of the world. And if you missed any on past visits then you have to go back. Note, I know this is a longer post than usual, so I’ve added a fancy-looking eBook over there >>> on the right-hand sidebar >>>. And this will also give access to all my free eBooks and guides which, of course, are all awesome.

01. CHILLI CRAB in Singapore

Stir-fried crab in a tomato-based, sweet, savoury and slightly hot chilli sauce. Break into its claws with crab crackers and suck at the flesh. The popular crab choice in Singapore is the mud crab but expect all sorts of shapes and sizes. While having lost its lustre of late the chilli Crab will always be a must-eat when in Singapore.

Red Chilli Crab, Top 50 Foods of Asia, Asian Food Guide
Red Chilli Crab in Singapore’s Chinatown

02. KHANTOKE DINNER in Thailand

A traditional Northern Thai feast showcasing many of the region’s Lanna food favourites. Bites include chilli dips, spicy sausage, Northern style curries and the staple rice. “Khantoke” refers to the haunch height, round tables in which diners feast around and dinners generally come with traditional dance, performances and local liquor.

Khantoke Dinner, Top 50 Foods of Asia, Asian Food Guide
Khantoke Dinner Feast in Chiang Rai Thailand

03. CURRY FEAST in Sri Lanka

Laced with chunks of cinnamon, curry leaves and other local spices, a curry feast on the Island of Spice is not to be missed. In Sri Lanka curries rarely come served alone and are often matched with sides (condiments) of bean curry, cabbage curry, dhal curry… all sorts of curry. Eat with rice, spicy sambals and popadoms.

Traditional Curry Fare, Top 50 Foods of Asia, Asian Food Guide
Curries to Serve with Sides and Condiements

04. MOMOS in the Himalayas

With obvious Chinese influences, these Himalayan meat and/or veg dumplings make a great fast food snack to-go when eating in the Himalayas. While best known for Nepali origins momos are now common on all sides of Himalayan borders through Tibet, Bhutan and India. Momos are served with an optional hot chilli sauce, dark soy and a side of soup.

Steamed Momo, Top 50 Foods of Asia, Asian Food Guide
Steam Cooked Momos in Sikkim, India

05. CANDIED HAWS in China

Like mini candy apples with a sharp sour bite. Candied haws known locally as Bing Tanghulu are a popular Chinese street food snack made from local Chinese Hawthorns skewered, dipped in sugar syrup and left to harden. While haws are the most common sweet, there are variations with deseeded and stuffed haws or varying candied fruits.

Candied Hawthorns, Top 50 Foods of Asia, Asian Food Guide
Candied Chinese Hawthorns in Beijing

06. KIMCHI in Korea

Accompanying almost every Korean meal these spicy, fermented vegetables are like the ketchup of Korea. While the most common Kimchi is of pickled napa cabbage (baechu kimchi) there is in fact seemingly endless variations of vegetables and seasonings. To make a meal of it try Kimchi fried rice (Kimchi Bokumbap) or a proper Korean Barbecue.

Korean Kim Chi , Top 50 Foods of Asia, Asian Food Guide
Korean banchan sides of Kimchi

07. SATAY (SATE) in Indonesia

Quintessential barbecue food with tender meat pieces, marinated, skewered and grilled over flaming hot charcoals. Satay comes served with a fiery, hot peanut sauce and while replicated elsewhere in Asia regional interpretations can be less spicy and more sweet. Satay is no doubt found best at its origins in Java Indonesia.

Sate Skewers, Top 50 Foods of Asia, Asian Food Guide
Sate Skewers with Hot Spicy Indonesian Sauce

08. ROTI PRATA in Singapore

Better known for its origins in India, this humble pan-fried flatbread followed old colonial trade routes to Singapore, my new favourite city to share this simple food staple. Roti Prata is found best at Indian Muslim shophouse restaurants in Singapore, try Little India or Geylang. Best served with curry sides and Tiger Beer.

Roti Pratha, Top 50 Foods of Asia, Asian Food Guide
Folded Roti Served with Curries and Dips

09. AIS KACANG in Malaysia

Shaved ice is common with Asian desserts, but for me, it is best found in Malaysia with AIS Kacang, a mix of shaved ice and variations of fruit, beans, icecreams and syrups. Ingredients do vary but the traditional mix comes with red beans, sweet corn, grass jelly and cubes of agar jelly. Also popular in Singapore and Brunei.

AIS Kacang Dessert, Top 50 Foods of Asia, Asian Food Guide
Ais Kacang. Malaysia’s Famous Shaved Ice Dessert

10. NOODLE SOUPS in China

I find an exciting new world of noodle soups in China with meaty toppings and fascinating local flavours. Some of the more memorable bowls include toppings of sausage or even chicken drumsticks and flavourings of pickled long-bean and mouth-numbing Sichuan peppercorns. Variations can be endless.

Noodle Soups, Top 50 Foods of Asia, Asian Food Guide
Experimenting with Noodles in Wulong China

11. SHAN NOODLES in Myanmar

This popular street food in Myanmar and tea house snack is served as thin rice noodles, topped with spiced meat and, more than not, with the soup broth on the side. Mix together and slurp it up. Popular sides include bean sprouts, deep-fried pork skins and triangles of tofu fritters (napyan gyaw). Perfected with chilli and lime.

Shan Noodles, Top 50 Foods of Asia, Asian Food Guide
Shan Noodle in a Shop House of Mandalay

12. BEEF RENDANG in Indonesia

Beef stewed in coconut milk with a spice paste mix of ginger, turmeric and fiery chillies. With slow cooking times and impatient waits I find beef dishes to be out of favour in Asia. Beef Rendang makes up for this and following hours of perfecting, the resulting Rendang is a dry, rich and caramelised beef masterpiece.

Dry Beef Rendang, Top 50 Foods of Asia, Asian Food Guide
Dry Beef Rendang in Bali, Indonesia

13. DIM SUM in Hong Kong

Bite-sized dumplings, steam cooked and served as either an appetizer or together as a feast. Dim Sum dumplings come with various flavours and fillings and are traditionally served in bamboo steaming baskets. In Hong Kong ‘Yum Cha’ is an eating experience hard to beat where Dim Sum joins local tea tasting.

Dim Dum Set, Top 50 Foods of Asia, Asian Food Guide
Steaming Trays of Delicious Dim Sum

14. SUSHI in Japan

Sushi is ‘cooked vinegared rice, topped with ingredients. Some of the popular ingredients in the bright and beautiful world of sushi include thin cuts of fresh fish, caviar and fish eggs and wraps of seaweed. If the delicate tastes of sushi fail to excite then dabs of soy sauce, wasabi or pickled ginger will liven it up.

Japanese izakaya, Top 50 Foods of Asia, Asian Food Guide
Sushi Set in a Japanese Izakaya, Sendai Japan

15. FISH HEAD CURRY in Singapore

A uniquely Singaporean food reflecting both Indian and Chinese cultures of this food-obsessed city. A hot South-Indian style curry brought together with the Chinese obsession for red snapper fish head. The result is curry perfection. If the full curry is too filling, smaller offerings can be found at Singapore’s precooked hawker stalls.

Top 50 Foods of Asia, Asian Food Guide
Fiery Fish Head Curry in Little India, Singapore

16. BEERLAO in Laos

Often better known for logoed backpacker t-shirts this iconic Beer brand is one of the most sought-after beers in Southeast Asia and with 99% share of Laos’ beer market it can often be hard to see past. If bored of the regular Beerlao try the Beerlao Black or Gold alternatives. Perfect with sunsets and local Lao Food on the Mekong River.

Beer Lao, Top 50 Foods of Asia, Asian Food Guide
Beering by the Mekhong in Savannakhet Laos

17. NASI CAMPUR in Malaysia

Canteen-style curry buffets serving hot pre-cooked dishes and other sides. Grab a plate, pile on the rice and take your pick. Nasi Campur (mixed rice) canteens can offer 10s to 100s of curry options and work well as an introduction to eating in Malaysia. In North Malaysia, Nasi Kandar is a similar, more Indian-inspired alternative.

Nasi Kandar, Top 50 Foods of Asia, Asian Food Guide
Going to Town at a Nasi Kandar in North Malaysia

18. BULGOGI BBQ in Korea

Korean Barbecues are hands-on eating where diners cook their own meats over built-in charcoal grills at restaurant tables. Eat with a hot chilli dipping sauce (ssamjang) and share with Kimchis and other popular Korean side dishes (banchan). The big favourite at Korean barbecues is bulgogi, a rich marinated beef.

Korean Barbecue, Top 50 Foods of Asia, Asian Food Guide
Table Top Barbecue with Meat Set and Dips

19. BUN CHA in Vietnam

Fatty grilled pork (Cha) served with rice noodles (Bun), fresh picks of herbs and a salty, sweet and slightly hot dipping sauce (nuoc cham). This popular Hanoian dish offers an unhealthy escape from the green and goodness of Vietnamese cuisine. It is also a ‘lunchtime’ food and is best found around midday.

Bun Cha Hanoi, Top 50 Foods of Asia, Asian Food Guide
Bun Cha with Nuoc Cham in Hanoi Vietnam

20. EGG TARTS in Macau

The signature Macau egg tart comes with a crisp and flaky pastry, a caramelized sugar top, and a smooth, creamy egg custard centre. While many foods in Macau are Chinese-influenced the egg tart originates from the Portuguese Colonial era. To this date, it is the best known, and easiest to find ‘Macanese’ treat. Eat warm.

Egg Tarts, Top 10 Tourist Attractions in Macau
The Fantastic Fanfan in Macau

21. BEEF NOODLES in Taiwan

Slowly stewed beef, simmered in beef broth and served with Chinese noodles and happy additions of greens. This rich and hearty noodle dish is a hugely popular Taiwanese food common to Taiwan’s famous night markets and with its revered reputation in Taipei it has been celebrated annually with its own Festival (Taipei Beef Noodles Festival).

Beef Noodle Soup, Best Tourist Area in Taipei Ximending Ximen Metro Station
Chewy Beef Noodle Soup in Ximending

22. MANGO STICKY RICE in Thailand

The best known of Thai desserts and one to make up for the Kingdom’s lack of choice. While fresh mango alone is delicious enough; when matched with coconut sticky rice, drizzles of coconut syrup and sprinkles of toasted mung beans this sweet treat is unbeatable. Sweet, slightly salty and all-round delicious.

Mango Sticky Rice, Top 50 Foods of Asia, Asian Food Guide
Mango Sticky Rice in Bangkok Food Courts


Chinese food isn’t all stir-fries and rice dishes and this is illustrated best through street food where flatbreads and grilled meats are more the staple. My favourite street snack has to be Jianbing a thin egg crepe with scatters of scallions, a smudge of rich chilli sauce, lettuce leaf filling and a crunchy centre of crisp fried dough.

Chinese Crepe, Top 50 Foods of Asia, Asian Food Guide
Early Morning Crepe at Xian’s Street Food

24. BURYANI in Sri Lanka

While Biryani is common to much of South Asia in Sri Lanka it comes hotter, spicier and ultimately better. For those new to Biryani (known as Buryani in Sri Lanka) it is a layered rice dish which fuses an aromatic and flavoursome sauce of local spices. While Buryani can be a meal to itself it does match well with tandoori chicken.

Sri Lankan Biryani, Top 50 Foods of Asia, Asian Food Guide
Biryani on a Stopover in Negombo Sri Lanka

25. MASSAMAN CURRY in Thailand

Green, Red, Yellow… should all bow to Massaman, the King of Curries. This revered Thai curry comes best slow-cooked with beef and potatoes and topped with pan-fried peanuts before serving. While uniquely Thai the Massaman does have a South Asian kick with occasional spices of cardamom, cinnamon, cloves and nutmeg.

Massaman Curry, Top 50 Foods of Asia, Asian Food Guide
A fancy version of Massaman Curry in Bangkok

26. DURIAN in Southeast Asia

In South East Asia the Durian is both feared and revered as the formidable ‘King of Fruits’. For those who brave past the alien-esque shell and pungent smell of the durian, expect a lifelong obsession for the sweet, creamy and perfect fruit inside. The Durian is a seasonal fruit with harvests best found between June and October.

Durian in Thailand, Top 50 Foods of Asia, Asian Food Guide
Up Close with a Durian in Isaan Thailand

27. BICOL EXPRESS in the Philippines

This fiery stewed pork dish is flavoured with garlic, chili, ginger and shrimp paste before simmering to perfection in coconut milk. As a sucker for coconut and chili kicks the Bicol Express is a personal favourite for Filipino Foods as few dishes come close on chilli heat. Bicol Express is rumoured to be even hotter at its origins of Bicol.

Bicol Express, Top 50 Foods of Asia, Asian Food Guide
A Fiery Bicol Express in Puerto Princesa, Philippines

28. GULAB JAMUN in India

Gulab Jamun are spongy dough-like dumplings made from the deep frying of curdled milk solids and flavourings of cardamom and a rosewater sugar syrup. A favourite dessert throughout the South Asian subcontinent Gulab Jamun are sweet, sugary and undeniably delicious. Serve either hot or cold.

Gulab jamun, Top 50 Foods of Asia, Asian Food Guide
A Sweet, Sexy Gulab Jamun. Room Service in Kolkata.

29. CURRY FEAST in Myanmar

Eating in Myanmar can be intimidating with a somewhat rough and ready reputation. A good start is no doubt at the local curry canteens where choice of meat comes with a mix of sides. Expect maybe a veg soup, a watercress salad, tomato curry and my personal favourite bean curry. Eat with rice, veg and fish paste (ngapi).

Burmese Curry Fare, Top 50 Foods of Asia, Asian Food Guide
The Traditional Burmese Curry Fare in Yangon

30. PHO in Vietnam

Pronounced ‘Fu’ as in ‘Furby’ Pho is an aromatic, broth-based noodle soup full of healthy herbs and local spice. It is also hard to miss in Vietnam being found all day, every day, everywhere. Note don’t let soup exploration end here, Vietnam must be the soup mecca of the world with seemingly endless soup bowls to slurp on.

Pho Noodle Soup Top 10 Vietnamese Food Eating in Vietnam
Phenomenal Pho in Ho Chi Minh City

31. BEIJING DUCK in China

Known globally as ‘Peking Duck’ the perfect oven roast duck comes served with thin crisp skin and moist tender meat. Eat wrapped in pancakes with the cool crunch of cucumber, a bite of scallions and a rich swab of hoisin sauce. It is fair to say ‘the best Beijing Duck can be found in Beijing’ and I find it hard to disagree.

Beijing / Peking Duck, Top 50 Foods of Asia, Asian Food Guide
Beijing Duck at the famous Dadong Restaurant in Beijing.

32. SUMMER ROLLS in Vietnam

Fresh local herbs, vermicelli (rice) noodles, and choice of meat (fresh prawns please) all tightly wrapped in rice paper. Fresh spring rolls, or summer rolls, are easily my favourite snack option in Vietnam and come perfectly matched with a rich peanut sauce (Nuoc Leo). How something so green and healthy tastes this good is beyond me.

Summer Rolls, Top 50 Foods of Asia, Asian Food Guide
Fresh Spring (summer) Rolls in Ho Chi Minh Vietnam

33. RAMEN NOODLES in Japan

Noodles are a staple in Japanese eating and for the best of them it is hard to look past Ramen. As with most noodle bowls Ramen come in three parts; the noodles, the broth and the meaty topping. The popular Ramen bowl would be with a thick pork bone soup (tonkotsu) and toppings of braised pork belly (chashumen). Oishii Oishii!

Ramen Noodles, Top 50 Foods of Asia, Asian Food Guide
Ramen, Beer and Gyoza Under the Shimbashi Station, Tokyo

34. DUM ALOO in the Himalayan Region

Golden fried potatoes, sautéed onions cooked in a perfectly spiced tomato gravy. While often mistaken as a Nepali dish, the origins of Dum Aloo trace back to the Kashmiri region of India. Now it has been adopted by restaurants throughout the Himalayan ranges; Nepal, Tibet and even Bhutan. My favourite vegetarian dish.

Dum Aloo Curry, Top 50 Foods of Asia, Asian Food Guide
Spicy Dum Aloo in the Indian Himalayas

35. FRUIT RUJAK in Indonesia

Rujak mixes the sweets and sours of regional fruits with the spicy and hot of a rich chilli and tamarind fused dressing. While fruits will vary through regions and seasons the common bites include water apple, pineapple and sour unripe mangoes. Rujak or Rojak is also common to Singapore and Malaysia.

Fruit Rojak in Chilli, Top 50 Foods of Asia, Asian Food Guide
Sweets and Sours with a Side of Chilli

36. SUCKLING PIG in Indonesia

In this world few things beat roast pig, and few roast pigs can compete with that of Bali, Indonesia. Cooked whole hog on a spit roast the resulting meat comes tender, and the skin thin and crisp. The dish can only be perfected by the quintessential spice mix. Suckling pig is a popular breakfast bite but can be found day round.

Top 50 Foods of Asia, Asian Food Guide
Suckling Pig at Ibu Oka in Ubud, Bali.


Colonial French influences don’t come more obvious? While fillings are potentially limitless with this street food staple, the popular Lao baguette comes with pork liver pate, steamed pork (moo yor), shreds of carrot and radish and cuts of cucumber. Perfect with a squeeze of mayo and swab of fiery chilli sauce.

Allan Wilson, Best Restaurants in Vientiane Riverside Lao Food
A lovely baguette

38. TAKOYAKI in Japan

Savoury octopus dough balls filled with tempura scraps and flavourings of spring onions and pickled ginger. Serve in a ‘boat’ and top with mayonnaise and a soy-like sauce (often compared to Worcester sauce). While popular as a side dish on restaurant menus Takoyaki are found best piping hot from street food, still gooey. They are one of the most common street food snacks in Japan and originate from Osaka.

Tacoyaki in Osaka, Top 50 Foods of Asia, Asian Food Guide
Takoyaki at its Origins in Osaka Japan

39. THALI PLATES in India

Providing an easy introduction to Indian food is the Thali plate a set meal of pretty much anything. Each Thali comes served with various dishes which often include flatbreads, grilled meats, flavoured rices and selections of meat and veg curries. Eat with sides of chutneys, pickles, spiced dips and popadoms.

Royal India, Bangkok Little India, Phahurat Road, Southeast Asia
Thali Plate of Biryani, Chicken Tandoori, Popadoms and Curries

40. SICHUAN HOT POT in China

With extreme heat of chillies and the numb of Sichuan peppercorns the Hot Pot experience hits like a punch in the face.. and it’s a punch you’ll keep coming back for. Hot Pots are hands-on eating where diners cook their own meats in a fiery mala soup base in built-in hot pots at restaurant tables. Eat as a soup and share with various condiments (here we track the hot pot to its origins in Chongqing China).

Hotpot Chongqing, Top 50 Foods of Asia, Asian Food Guide
The Cygnet Brand Hot Pot at it’s Origins of Chongqing

41. AMOK in Cambodia

While various meats can be used in preparation the fish amok (amok trey) is no doubt the local favourite in Cambodia. Steamed in banana leaves fresh fish is fused with thick coconut cream and a fiery khmer curry paste to create a simple snack with a somewhat mousselike texture. Best described as “steamed curry fish”.

Cambodian Amok, Top 50 Foods of Asia, Asian Food Guide
A painting of fiery red deliciousness

42. CHICKEN RICE in Singapore

One of Singapore’s most common and sought after hawker foods is Hainanese Chicken rice where a whole chicken is cooked by boiling and served over rice cooked in chicken stock. Chicken perfection is said to have oily skin, tender meat and an all-important gelatin layer between. Add optional drizzles of dark soy or chilli.

Hainanese Chicken Rice, Top 50 Foods of Asia, Asian Food Guide
In Search of the Perfect Hainanese Chicken

43. CURRY in Japan

This unlikely Japanese staple can be best found in Katsu Curry served with a pork cutlet and garnishings of red pickled daikon. But curry in no means ends here as I find many weird and wonderful combinations on offer. My favourite to date (pictured) served over a beef burger with a crisp mozzarrela topping.

Japanese Curry, Top 50 Foods of Asia, Asian Food Guide
Curry over Beef burger topped with crisp Mozzarrela. Slobtastic.


Chicken pieces are first marinated in spices and left overnight to soak in the flavour. The next day the chicken is skewered and cooked wihin a giant earthenware oven. On goes the lid and the chicken is smoked to perfection. Tender on the inside, crisp and flavoursome on the out. The tandoor oven was no doubt a blessing from Vishnu.

Tandoori Chicken, Top 50 Foods of Asia, Asian Food Guide
Chicken Cooked in an Earthenware Tandoor Oven.

45. KHAO SOI CURRY in Thailand

If Massaman is the King of Curries then Khao Soi is King of the North. Presiding in Northern Thailand Khao Soi is a coconut based curry, well spiced and comes served over soft egg noodles, topped with crisp egg noodles. Flavour with lime, onion, chilli and pickled cabbage. While relatively mild in heat it is no doubt full in flavour.

Khao Soi Mae Sai, Best Restaurants in Nimman Chiang Mai Nimmanhemin Road
Khao Soi, King of the North, in Chiang Rai Thailand

46. LAAB MOO SALAD in Laos

A fiery minced pork salad stir-fried with shallots, coriander and mint leaves and plenty of chilli heat. While famous in Thailand’s Northeast Region (Isaan Food) this much-loved salad originated in Laos where it comes well matched with the Lao staple of sticky rice. A chewy alternative is ‘Nam Tok Moo’ with grilled pieces of pork.

Spicy Pork Salad, Top 50 Foods of Asia, Asian Food Guide
Laab by the Mekhong in Savannakhet

47. CURRY MEE in Malaysia

This spicy, coconut-based curry soup comes served over egg noodles, with fried tofu, crunchy additions of beansprouts and occasional cubes of congealed pigs blood. Curry Mee is my preferred eggy alternative to the better known ‘Curry Laksa’, the difference being ‘Mee’ are egg noodles while laksa are thick rice noodles.

Curry Mee at Gurney Drive in Penang Eating Malaysian Food
Curry Mee Penang, Top 50 Foods of Asia, Asian Food Guide

48. ADOBO in the Phillippines

Adobo is the unofficial National Dish of the Philippines and with origins in the Spanish colonial era Adobo translates to ‘Marinade’ from Spanish. This marinated meat dish comes with flavourings of local palm vinegar (suka), garlic, black pepper and soy sauce. Comes best slow cooked with chicken or pork or both (CPA).

Chicken Adobo, Top 50 Foods of Asia, Asian Food Guide
CPA Chicken and Pork Adobo in Manila

49. SAKE in Japan

Sake is in fact a generic term which means no more than ‘alcohol’ in Japan. The Sake many of us know is in fact ‘Nihonshu’ a Japanese rice wine with standard strength of around 14% or so. If you want a tipple with more of a kick try Shochu (25%-ish). While Sake comes best chilled it is often served heated in Japan’s colder months.

Sake at Izakaya, Top 50 Foods of Asia, Asian Food Guide
Sake with Snacks at a Japanese Izakaya

50. LOCAL LIQUORS everywhere

There are few quicker routes to local immersion than boozing with locals, and the harder the liquor, the quicker you get there. Many moonshine liquors are made through the fermentation and distillation of local staples and common examples include rice husks for rice whiskys or palm sap for palm wines. Bottoms up.

Ya Dong in Satun. Top 50 Foods of Asia, Asian Food Guide
Liquoring with Locals in Satun Thailand

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16 thoughts on “Essential Eating: 50 Foods of Asia”

  1. I think I haven’t tasted half of these beautifully photographed wonders of Asian foodlandia, but the curries and noodles and chickens surely are my top favorites.. and that fancy dessert in Malaysia with ice cream on the top makes me drool and come back and hunt for it! 😛
    I love your list!

  2. What the fuck?? Why indonesia claim malaysian food?? Rojak buah..satay malaysian food..who the hell is make this blog??

    1. Calm yourself Bryan. There’s a lot of crossover in Malay/indonesian cuisines. Although wiki shows rendang as: Origins: Indonesia, West Sumatra and Satay as Origin: Indonesia, then Rojak as Origins: Indonesia, Malaysia, Singapore 😀 Kudos with the nationalism tho. Patriotism should always come before being agressively wrong. Actually I think I remember Malaysia claiming Fish Head Curry at one point as well.

      1. it says Rujak not Rojak, rujak has alot of variety (serut, cingur, buah, lotis and many others).
        then Rendang see also semur daging, dendeng sapi, rendang, empal gepuk, thats all the chain and variety of indonesian style beef cooking ( from wet stew till dried jerk). Dedicated to Briyan. Who is claiming?

  3. I only knew 3 of these, for me the only problem is that I couldn’t find teriyaki, plz let me know if I’m missing something, cause I’m just a kid

    1. Hey Wolfstorm, These are more local dishes found through travel. Teriyaki is popular in Japan but it’s more of a cooking sauce. I actually wish I could add Okonomiyaki to this list. If you’re ever in Japan it is the perfect comfort food 🙂

  4. Hi Allan, love your blog.
    Another Laotian dish that is very popular in Laos and also in Thailand is papaya salad (Som Tum). You can find this food staple everywhere in Laos and in Isaan (Northeastern Thailand). People there eat it with sticky rice and grilled chicken.

  5. Thank you for giving new insights about Asian food, Asian food is very diverse and most people do not know it, so this website is very useful for knowing Asian food. I am interested in food from Singapore, which is Chilli Crab, in my opinion, crab-based dishes are very tasty and tasty. Thank You

  6. Hey, Allan! Great review. All those foods look delicious except maybe fruit-based food because I only like a few of fruits. Also as Indonesian, rujak is the most to be served especially for family event and sell everywhere, mostly rujak bebek (bebek here means mashed not duck) which you can buy at travelling merchant.

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