Food and drink in Asia

The fact that an abundance of Asian inspired dishes have become a staple in western diets is a testament to quite how delicious the continent’s cuisine really is. Rich, fragrant and often sweat-inducingly spicy, Asian food is always prepared using the freshest ingredients and a meticulous blend of spices passed down through generations.

Food is an extremely important part of most Asian cultures, as it reflects the history of the region in question. You can taste the passion that goes into the creation of each and every dish, whether it be a scented curry in India, a bowl of warming noodle soup in Vietnam or intricately prepared sushi in Japan. Street food in Asia is the epitome of this tradition, as locals commit their lives to perfecting a single dish that is sure to make your tastebuds dance, put a smile on your face and have you coming back time and time again.

Whilst there are obvious parallels between some of Asia’s most iconic dishes - each nation has its own take on what makes the best curry - the endless variety of lesser known classics are often even more delicious and their authenticity adds an insight into the local culture from which it emerged. Here we’ve listed some of the culinary highlights of Asia, from the classics that helped the continent’s cuisine gain international renown to the more obscure dishes that can’t be found anywhere else in the world.

India

When thinking of Indian food one word comes to mind - curry. The nation’s signature dish comes in many forms, from the rich, lentil and chickpea based curries of the north to the coconut infused fish curries of the south. When faced with a long menu it can often be a challenge to decide which curry takes your fancy. In this case we recommend ordering a thali - this Indian equivalent of a mezze board consists of a selection of curries, dhal, chutney, rice and a chapati to mop it all up afterwards. However, Indian food goes beyond purely curries.

Masala dosas (a rice based wrap containing curried vegetables), idli (light rice cakes with a selection of dipping sauces) and lassi (a smooth yoghurt-based drink) are among our top recommendations for anyone willing to dip into the local street food scene. Each region has its own speciality, so make sure to check out what's best to try in the area you are staying in. For more information on India’s seemingly endless food options have a read of our more comprehensive guide to food and drink in India.

Something different: Kachori. These deep fried discs of deliciousness are typically found in northern India and can be filled with onions, peas or lentils and served with chutney for dipping.

Thailand

More often than not cooked right in front of your eyes with the chaos of a busy street whirring in the background, Thai food is fresh, varied and mouthwateringly flavoursome. As one would expect, the majority of dishes found in Thailand are rice or noodle based. But that is far from a bad thing. Delicious pad thai - noodles with chilli, lime and peanuts - can be found in most street food joints along with khao soi, a noodle based soup topped with crispy fried noodles, and the beef broth based boat noodles. When it comes to curries the fragrant scent of a classic Thai green curry, or more alternative massaman curry, is never too far away. Thailand is also laden with fruit juice vendors who blend any selection of fresh local fruit right in front of your eyes. If you still have room for dessert then get your hands on some mango sticky rice topped with a sweet coconut sauce. If you want to read more about what Thai food has to offer then check out our food and drink guide to Thailand here.

Something different: Green papaya salad. The base of this exotic salad comes in the form of shredded papaya before being topped with peanuts, spices and A LOT of chilli. Be warned, this specialty can often be seriously spicy.

Sri Lanka

There are definite similarities between the culinary delights of Sri Lanka and neighbouring India, but the wonders of Sri Lankan cuisine deserve to be recognised in their own right. Aromatic curries, flavoursome chutneys and the freshest seafood can be found throughout the country. However, the best food in Sri Lanka comes in the form of its obscure local classics. Hoppers (a bowl of rice flour with a fried egg at the centre) and pol sambol (a spicy, coconut based chutney eaten with roti) are just a couple of examples of dishes that you won't find anywhere else in the world. Sri Lanka is also a hotspot for those who can’t do without their morning brew, being the fourth largest producer of tea on the planet after China, India and Kenya.

Something different: Kottu roti. Shreds of delicious roti are added to a curry consisting of mixed vegetables (and occasionally crab meat), soaking up the immense flavours in the process.

Vietnam

Truly unique and utterly flavourful, Vietnamese food blends flavours from the region in an ingenious manner. The delicately flavoured noodle broth of pho and wholesome pork baguettes in the form of banh mi have rightly become firm favourites in western culture but so many other traditional classics are yet to have migrated from the country’s bustling street food vendors. Local favourites include the glutenous banh trang nuong, a barbecued rice paper treat topped with egg and expertly balanced herbs, and hoi cuon, fresh spring rolls with crunchy vegetables, delicate spices and fresh prawns. You’ll often wonder what goes into some of the food and most likely won’t be able to pronounce their names but we advise you dive into the street food scene with an open mind and treat your tastebuds to the spectacular flavours on offer. For more details about the culinary delights of Vietnam have a read of our blog by clicking here.

Something different: Bahn cuon. Pork, prawns and mushrooms are ground up, wrapped in fresh sheets of rice, topped with crispy onions and served with an aromatic dipping sauce.

China

Chinese food has become more readily available in the west than some western cuisines, however traditional Chinese cuisine is quite different to its western equivalent. As Chinese culture has a reluctance to waste any part of an ingredient, you will likely come across some truly strange dishes when walking through the local food markets, including delicacies like chicken feet and fish eyes. However, if you're not the type to sample such experimental nibbles there are more typical and extremely delicious options available. Local Chinese favourites include steamed dumplings, hot pots and roasted peking duck. An interesting point to note is that it is considered polite to leave some food once you have finished eating, as licking your plate clean is a sign that your host did not feed you enough. For more on Chinese cuisine and etiquette have a read of our blog on the food and drink of offer in this vast and varied nation.

Something different: Century eggs. This pungent, gelatinous snack is created by coating an egg in a paste containing ash before burying it in the ground for up to 100 days. The eggs take on a particularly potent flavour - an acquired taste for sure.

Japan

The Japanese diet is considered amongst the healthiest in the world. With an emphasis on the freshest ingredients, most meals in Japan have subtle but enticing flavours. Seafood makes up a large portion of the diet in Japan and, as one would expect, sushi is readily available in most parts of the country. Other staples include tender gyoza dumplings, fragrant ramen and udon noodle dishes, hearty bowls of nabe hot pot and expertly grilled yakitori chicken skewers. For those fortunate enough to have a substantial spending budget in Japan, kobe beef is a sumptuous must have. Perfectly marbled and beautifully tender, kobe beef comes from a very specific breed of cattle raised in a small southern region of the country. A truly rare melt in the mouth treat. Check out our blog on the top 7 things to eat in Japan to learn what local food we believe to be the most mouth-watering in the country.

Something different: Okonomiyaki. A savoury pancake made with cabbage and spring onions, topped with your choice of succulent meat or fresh seafood.

Malaysia

With cultural influences from both China and India, Malaysian food fuses some of the greatest flavours from the far flung corners of the continent. Scrumptious noodle soups bursting with flavour are a must try. Assam laksa, a spicy soup with wholesome chunks of fresh fish, is a particular favourite, whilst koay chiap offers a meaty alternative, with succulent shredded duck meat in a soy based broth. The tempting scent of street food seems to follow you everywhere in Malaysia, reassuring you that a swift snack is never too far away. Batu maung satay, or barbecued chicken skewers with a hot peanut sauce, are an ideal snack for those looking to eat on the go in one of Penang’s famous night markets.

Something different: Chee cheong fun. Steamed rice rolls drizzled in any of a number of delicious sauces. This simple yet flavoursome dish originated in China before being brought over by immigrants during the 19th century.

Singapore

A veritable whirlwind of flavours line the streets of the metropolitan nation of Singapore, as the tastes of India, China and Malaysia merge into one fascinating food scene. Singapore’s markets and hawker centres are constantly teeming with foodies in search of their favourite local dishes. Situated at the southern tip of Malaysia with nearly 200km of coastline despite its diminutive size, it should come as no surprise that Singapore is home to some of the freshest seafood plates on the planet. One of the most popular local specialties is chilli crab - juicy crab meat doused in a thick chilli and tomato sauce served with soft bread for mopping up once finished. Other local seafood classics include fish-head curry and nasi lemak with fried fish - a delicious rice dish cooked in coconut milk. For those who aren’t keen on all things fishy we recommend hainanese chicken, a Singaporean dish with its roots in China consisting of steamed chicken, gravy and a delicately flavoured gravy.

Something different: Sambal stingray. Thinly sliced stingray is expertly grilled inside a banana leaf and slathered in a rich layer of chilli jam and a squeeze of fresh lime.