"Asian food" hides dozens of distinct cuisines. Explore them region by region — how people cook, when they eat, what they drink, and how to order like a local.
Where vegetarians, vegans, halal eaters and people with allergies can eat easily in Asia, the hidden ingredients to watch for, and how to communicate your needs clearly.
Wheat, rice, buckwheat, mung bean and sweet potato noodles — what they're made of, how they differ, and the classic dishes from Tashkent to Tokyo that use each.
Short-grain, jasmine, basmati, glutinous and more — the main rice types of Asia, which dishes they're used for, and why the choice of rice changes everything.
Why 'Asian food' is too broad to be useful, and how cooking differs across Central, East, South-East and South Asia — staples, techniques and flavour logic, with dishes to start with in each region.
Why street food in many Asian cities is specialised cooking rather than a budget option, how the formats differ — hawker centres, night markets, pojangmacha — and how to choose a good stall.
From Japanese matcha and Chinese gongfu tea to Indian masala chai, Uzbek green tea, Vietnamese drip coffee and kopi in Singapore — how Asia drinks, and what to order.
Practical habits that lead to better meals in Asia: follow the locals, eat on local time, order to share, read the menu signals and handle payment and tipping the local way.
Kimchi, miso, soy sauce, fish sauce, dosa batter and kumis — how fermentation shapes flavour across Asia, and how traditions differ between regions and climates.
Search 40 dishes from 16 countries by name, ingredient, country or type — with a typical spice level.
Busy stalls with high turnover, food cooked fresh in front of you, and places full of local customers are generally good signs. Be more cautious with raw items and ice if you have a sensitive stomach.
It varies hugely. Japanese, Central Asian and many Chinese regional cuisines are mostly mild; Sichuan, Thai, Korean and some Indian dishes can be very hot. Our dish finder shows typical levels.
Practices vary. Tipping isn't customary in Japan, South Korea or China. In some South-East Asian countries a small tip or rounding up is appreciated, and many restaurants add a service charge.
Yes, especially in India and in Buddhist vegetarian restaurants across East and South-East Asia. Watch for hidden fish sauce, shrimp paste and meat stocks. See eating with dietary restrictions.