South East Asia

A Vietnamese rice noodle soup from Huế with beef, chả lụa, and a lemongrass–shrimp paste broth.

A Southeast Asian dessert of pandan-flavoured rice flour jelly strands served in coconut milk and palm sugar syrup.

A stir-fried rice noodle dish from Maritime Southeast Asia, featuring flat noodles, prawns, cockles, Chinese sausage, chives, bean sprouts, and soy sauces.

A stir-fried mud crab dish in a semi-thick, sweet-and-savory tomato-and-chilli sauce, originating in Malaysia and Singapore in the 1950s.

A Vietnamese rice dish from the Mekong Delta made with broken rice, ribs, cucumbers, pickled carrots, and sweet-sour fish sauce.

An Indonesian vegetable salad with boiled, blanched, or raw components, fried tofu and tempeh, hard-boiled eggs, potato, lontong, and peanut sauce.

A layered Filipino cold dessert served in a tall glass with crushed ice, milk, and diverse sweet components including ube jam, beans, jellies, root crops, flan, and sometimes ice cream.

Two slices of toast spread with butter and kaya—a coconut jam—often served with kopi and soft-boiled eggs.

A spicy Southeast Asian noodle dish featuring rice noodles in coconut curry or sour broth, with regional variations rooted in Peranakan Chinese communities.

A Southeast and South Asian dessert of glutinous rice, fresh mango, and coconut milk.

A Southeast Asian stir-fried rice dish made with pre-cooked rice and seasoned with sweet soy sauce, shrimp paste, shallots, garlic, tamarind, and chilli.

A Malay dish of rice cooked in coconut milk and pandan leaf, served with sambal, anchovies, peanuts, cucumber, and egg.

Steamed rice with pre-cooked Minangkabau dishes from West Sumatra, Indonesia, served in two distinct service styles.

A soft, spiced fish paste wrapped in softened palm leaves and grilled or steamed, with roots in Palembang and widespread presence across maritime Southeast Asia.

A stir-fried rice noodle dish with eggs, tofu, tamarind, fish sauce, dried shrimp, garlic, shallots, and lime.

A Vietnamese soup of broth, rice noodles, herbs, and beef or chicken, originating in early 20th-century Nam Định Province.

A thin, flaky unleavened flatbread from South India, now widespread across Southeast Asia.

A category of chili-based sauces or pastes from maritime Southeast Asia.

Skewered, grilled meat or vegetables served with peanut sauce across Southeast Asia.

A Filipino dish from Pampanga made from grilled and chopped pork jowl and ears, seasoned with calamansi, onions, chili peppers, and chicken liver.

A spicy shredded green papaya salad pounded in a mortar with lime, chilies, fish sauce, and palm sugar.

A spicy and sour hot Thai soup made with chicken, galangal, and coconut milk.