From nasi padang and char kway teow to pho and ramen, many cities in the region have certainly become known for their own signature gourmet offering. Though there may be passionate debate among some quarters over the origins of popular and much loved dishes, foodies in general can at least agree when something is truly delicious.
Here are some destinations for when the tastebuds dictate your vacation:
If you love char kway teow… head to Penang, Malaysia
Essentially a stir-fried flat rice noodle dish, the Penang version of char kway teow incorporates prawns, blood cockles, lap cheong (Chinese sausage), eggs – traditionally, duck eggs – bean sprouts, and chives, in a soy sauce-based seasoning mix. Besides the ingredients, many fans say that the X factor that makes or breaks a good Penang char kway teow is the “wok hei” – the elusive charred and smoky aroma from stir-frying the noodles over very high heat in a well-seasoned Chinese wok.
When in Georgetown, a UNESCO World Heritage Site in Penang, get your fix at these Michelin Bib Gourmand-listed eateries: Siam Road Char Koay Teow (82 Jalan Siam, George Town 10400) and Penang Road Famous Jin Kor Char Kuey Teow (Joo Hooi Cafe, 475 Jalan Penang, George Town 10000), which has been in business for 40 years. Both stalls accept cash payment only.
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If you love lechon… head to Cebu, the Philippines
A must-have at Filipino feasts – to celebrate birthdays, weddings and more – lechon is a whole pig spit-roasted over charcoal for hours. When done right, the meat is rendered tender and succulent with a crispy skin. Unlike the Luzon version – the Philippines capital, Manila, is located on the island – the Cebu lechon is made from pigs stuffed with lemongrass, garlic, onion, salt and chilli, and the dish is eaten without a dipping sauce.
For some of the best lechon in Cebu, head to Apo Ni Bebie in Carcar City. The eatery was named the province’s best lechonero in August. For a modern twist that’s boneless, head to Cebu Original Lechon Belly, which offers the tiyan (belly) cut prepared the traditional way.
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If you love pho… head to Hanoi, Vietnam
Said to have originated from the province of Nam Dinh, pho is arguably Vietnam’s most famous culinary export and the capital Hanoi, its spiritual home. A staple breakfast dish, it’s made by ladling boiling broth over a bed of soft rice noodles and sliced meat, finishing with a topping of chopped herbs and chives. Each diner will then be able to customise their bowl with squeezes of lemon, slices of red chilli, sprigs of basil, and portions of of hoisin sauce. Hanoi pho, compared to its southern counterpart, is clearer and simpler, and served with lesser condiments.
While in the capital, try the pho bo (beef pho) at Pho Gia Truyen (49 Bat Dan Street, Cua Dong Ward) in the Hoan Kiem district – add a crispy quay (fried dough stick) – and the chicken pho at Pho Ga Nguyet (5B Phu Doan Street, Hang Trong Ward, Hoan Kiem District). Pro tip: The owner of Pho Ga Nguyet has reportedly divulged that the broth is at its best around 8pm, some 16 hours from the time it would have started simmering at 4am.
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If you love nasi padang… head to Jakarta, Indonesia
Nasi padang, one of the most popular local foods in Indonesia and the neighbouring countries, is actually a style of eating where steamed rice is served with a vast selection of dishes. There’s usually a plethora to choose from, showcasing the specialities and cooking styles of the various regions.
Head to Sari Indah to try traditional padang dishes in a contemporary setting. Its grilled chicken and ayam pop (skinless chicken fried in coconut oil) are well regarded, as is its rendition of gulai daun ubi tumbuk (pounded cassava leaves in coconut milk stew). For a taste of nasi padang in a smaller, independent establishment, head to Rumah Makan Surya in Benhil. The must-try here is the gulai otak (cow’s brain in coconut milk curry) – it might not be for everyone, but it tastes great, apparently.
Be prepared to be served “hidang” style, where a selection of small portions of possibly dozens of dishes is brought and stacked at the centre of your table. You can then choose to eat what you desire and pay only for what you consume.
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If you love khao soi… head to Chiang Mai, Thailand
A great introduction to Northern Thai cuisine, khao soi features egg noodles in a curry broth that’s usually made with chicken, lamb, beef or pork, and topped with crispy fried noodles. It is served with preserved vegetables, fresh shallots and some roasted chilli. Khao soi is believed to have originated among Chinese Muslim communities in southern China. The dish crossed the border into Myanmar before it landed in Thailand.
Khao Soi Islam (24 Charoen Prathet Rd, Chang Khlan Sub-district, Mueang Chiang Mai District, Chiang Mai 50100), located close to the mosque and Worarot Market just outside the old city, offers a halal version with broth made with beef. Lightly seasoned and comparatively milder, this version is said to closely resemble the early Burmese rendition. Insider tip: When at Khao Soi Islam, try the chicken or goat biryani, both of which are highly rated by foodies.
Khao Soi Lung Prakit Kad Kom (53 Suriyawong 5 Rd, Tambon Hai Ya, Mueang Chiang Mai District, Chiang Mai 50100) – or Khao Soi Netflix as the eatery became known as after it was popularised by the Netflix show Somebody Feed Phil – usually boasts a long line of diners waiting for their fix. Serving khao soi for over 40 years, the signature dish at this Michelin Bib Gourmand-listed stall is the beef khao soi.
Vegans can get their fix at the reputable Goodsouls Kitchen, where tofu and potatoes feature in place of meat.
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If you love ramen… head to Tokyo, Japan
This Japanese wheat noodle soup, with its myriad regional variations, commonly features soy sauce or miso-based broth, and toppings such as chashu (sliced pork), menma (bamboo shoot), spring onion and a semi-runny egg.
For traditional Tokyo-style noodles, head to Kiraku (2 Chome-17-6 Dogenzaka, Shibuya City, Tokyo 150-0043) in Shibuya, which has been in business since 1952. Try the classic chukamen. With its soy sauce-based broth, the flat noodles are topped with bean sprouts, nitamago (egg) and chashu slices. For something more innovative, consider Michelin Bib Gourmand-rated Yakumo (3-6-15 Higashiyama, Meguro), famous for its wonton ramen. The dish has two types of wonton: one with pork and ginger; the other features shrimp. To enjoy both types, order the special Tokusei ramen. Soup-wise, you can choose between the “white dashi”, made with white soy sauce, and “black dashi”, which is made using rich, dark soy sauce. Or, pick “mix”.
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Hungry for more? Here are more foodie cities to hit up, from Tainan in Taiwan to Siem Reap, Cambodia.
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