Top 14 Famous and Delectable Dishes in Asia - Mytour.vn

Sushi is a traditional dish and a distinctive aspect of the Land of the Rising Sun's culture. Moreover, sushi transcends Japanese borders to become a favored dish for many across different nations. Sushi is a Japanese dish consisting of vinegared rice combined with various ingredients. Since ancient times, the Japanese have mastered the art of fermenting fish, shrimp, and seafood into rice balls to preserve their delightful flavors. During fermentation, the rice is typically mixed with a touch of vinegar for a sweet and sour taste. It is this process that transforms the fish-infused rice into sushi. The vinegared rice used for making sushi is known as sumeshi or sushimeshi, a type of vinegar that differs from regular vinegar, as it includes a mix of salt, sugar, and sweet rice wine Mirin, hence referred to as mixed vinegar awasesu.

How to enjoy sushi: Sushi is typically sliced into bite-sized pieces and consumed immediately after being prepared. It is often served with soy sauce, wasabi, and pickled ginger. When eating, it is advisable to put the entire piece in your mouth to fully appreciate the flavors. The unique taste of vinegared rice, the fresh and cool flavor of raw fish, along with the spicy kick of wasabi that tingles the nose.

For wasabi, it's best to add it gradually to a separate plate until achieving the desired level of spiciness. Regarding soy sauce: The dipping technique can influence the flavor of the dish. When dipping, it's important to dip the surface of the food into the soy sauce, avoiding the rice to prevent excessive saltiness. When enjoying various types of sushi simultaneously, it's recommended to consume a slice of pickled ginger after each type to cleanse the palate, preventing flavors from blending. To maintain the elegance and aesthetics of the dish, it's customary to consume sushi in a sequence from outer to inner, avoiding picking the center piece directly from the plate.

China has long been globally renowned for its incredibly diverse, rich, and ancient culinary culture. Among them, Dim Sum is considered one of the delicious dishes that has been present in China for centuries. This dish is highly favored, especially during the Chinese New Year. Not only does it provide a delightful culinary experience, but Dim Sum also carries special meaning, symbolizing luck and family reunification. That's why the people of China have a deep affection for this dish. Foreigners might be considered as not having truly visited China if they haven't tasted this dish.

With thin, slightly chewy dough and a filling of meat or shrimp inside, Dim Sum is characterized by its unique taste. There are two typical ways to prepare Dim Sum: steaming and frying. Additionally, the filling of Dim Sum comes in various types such as shrimp, meat, or vegetarian options.

While Dim Sum is a part of Chinese culture, it is also widely popular in many other regions of Asia, including Vietnam. Despite belonging to the category of dumplings, Dim Sum has distinct differences compared to hakao. The filling of Dim Sum consists of minced meat and vegetables, wrapped in thin dough, then sealed by pressing the corners of the dumpling together or stacked into layers. Unlike hakao, which is often fried, Dim Sum is usually steamed or boiled and served with a clear, hot, sweet broth. When eaten, people often arrange fresh vegetables at the bottom of the bowl like a floral display, followed by the pink and white pieces of Dim Sum, and finally, the hot, fragrant broth simmered for hours from pork bones to a clear, savory perfection.

When in the land of kimchi, you must try the renowned dish called Samgyetang, meaning ginseng chicken soup. This protein-rich dish is a delightful and invigorating choice, especially during the three hot seasons in South Korea. The steaming bowl of Samgyetang is a popular option, effectively cooling the body.

The ingredients include clean young chicken stuffed with ginseng, glutinous rice, jujubes, and chestnuts, sewn together and simmered in a pot for hours. The sweet essence from the chicken and the aromatic flavor of ginseng blend together, creating a piping hot bowl of Samgyetang that many people adore. Despite the scorching weather in Korea, locals prefer enjoying Samgyetang. The dish, while extremely hot, makes everyone break into a sweat when consumed.

Although Samgyetang is as hot as a boiling pot of soup, many Koreans, as well as foreign tourists, seek out this dish during the hottest days of the year for the unique experience of sweating profusely and feeling refreshed after indulging in this hot delicacy.

This unique grilled fish is a culinary delight in Malaysia, gaining popularity throughout Asia. Fresh fish is generously marinated with chili paste and essential spices. It is then wrapped in banana leaves and grilled over charcoal. Ikan bakar is often served with steaming hot rice and a dipping sauce made of soy sauce, curry, and various fresh greens. The aroma of well-cooked fish, combined with the sweetness of perfectly grilled fish, the spicy kick of chili paste, and the fragrance of curry, undoubtedly pleases the palate of anyone who tastes it.

To prepare ikan bakar, Malaysians choose fresh and clean fish, marinating them with a blend of spices like chili paste, salt, and fish sauce. After letting the fish absorb the flavors for about 15 minutes, it is wrapped in banana leaves and grilled over a charcoal fire. When the fish is fully cooked, it emanates an irresistible, enticing aroma that captivates everyone nearby. The golden-brown, inviting appearance of the fish, along with its sweet and tender white flesh, makes it a dish that impresses even the most discerning travelers.

The allure of ikan bakar makes tourists consistently satisfied during their visits to this country. This rustic dish manages to capture the hearts of visitors, showcasing the epitome of Malaysian cuisine. When in Malaysia, tourists can enjoy ikan bakar in various places across the country, with the most delicious options found in the Eastern regions like Maluku or Sulawesi. The fish here is exceptionally fresh, caught and grilled immediately, resulting in a natural sweetness and a tender texture that is hard to resist. For a more exciting experience, travelers can even try fishing with locals and grill their own catch, adding an extra layer of enjoyment to the culinary adventure.

Thali, in Hindu, translates to 'plate,' referring to an Indian-style meal consisting of various dishes served on a plate (traditionally on a banana leaf). Thali-style meals are popular in India, Nepal, Bangladesh, Fiji, Pakistan, Afghanistan, Sri Lanka, and Mauritius. The idea behind Thali is to provide all six flavors: salty, sweet, spicy, bitter, sour, and savory. Following Indian dietary customs, a nutritious meal should have a perfect balance of all these flavors. Restaurants often offer both vegetarian (Thali) and non-vegetarian (Thali meat) options. Vegetarian Thali is commonly found in South Indian eateries and is a popular lunch choice.

The dishes in a Thali vary based on regions in South Asia and are served in small bowls, called katoris. These 'katoris' are arranged along the edges of a round tray, sometimes a steel tray with multiple compartments is used. The dishes include Basmati rice, lentils, vegetables, roti bread, papad, yogurt, pickles, and some sweet treats. Basmati rice and Roti bread typically take the center stage in a Thali, while side dishes like vegetable curry and others surround the Thali in a circular arrangement.

Depending on the restaurant or region, Thali includes specialties of that area. Generally, a Thali starts with various types of bread like puris or chapatis (rotis) and different vegetarian specialties (curries). In South India, rice is mostly served instead of bread. Thalis often introduce distinctive cultural aspects of that region. For example, one might encounter a Nepali Thali, Rajasthani Thali, Gujarati Thali, or Maharashtrian Thali. In many places in India and Nepal, bread and rice are not served together in the Thali. Usually, bread is provided first, followed by rice, often served in a separate bowl.

When in the 'happiest country in the world,' don't miss out on the renowned Jasha maru. Prepared with a Bhutanese twist using simmered chicken, Jasha maru offers a delightful and satisfying experience with the sweet, flavorful taste of chicken accompanied by the Bhutanese red chili's spicy kick. Grown exclusively in the Thimphu region, this chili gives Jasha maru a unique and unmistakable flavor. Remember to savor it when you're here.

Firstly, the main ingredient, chicken (occasionally substituted with beef), is finely sliced. It is then simmered in a pot with accompanying ingredients such as spicy chili powder, onions, tomatoes, cilantro, and ginger. Despite being called a stew, this dish retains a relatively watery consistency after preparation. Similar to most Bhutanese dishes, Jasha Maroo pairs exceptionally well with red rice.

Jasha maru is a stewed meat dish, but what sets it apart is the use of finely sliced chicken simmered with onions, tomatoes, cilantro, ginger, and, of course, the essential spicy chili powder. The distinctive element that makes the flavor of Jasha maru memorable is the perfect balance between the genuinely spicy taste of the chili and the soft, savory texture of the chicken, making it a delightful, slightly fiery experience that leaves you craving for more.

Malaysian satay is skewered meat marinated with various spices and then grilled over an open flame. When visiting Malaysia, you must indulge in the specialty of grilled satay. Despite its simple and humble appearance, satay has become a signature dish of Malaysia. This dish is quite popular and commonly found worldwide. However, the satay in Indonesia has its unique and distinctive flavors. Chicken is diced or thinly sliced, skewered onto bamboo sticks, accompanied by tofu; or lamb, beef, pork,... depending on personal preferences. These components are marinated with just-right spices, and, of course, the characteristic spiciness that defines this dish. Served with satay are various peanut sauces. Holding the hot skewered meat just grilled over a charcoal stove, along with the fragrant aroma and rich taste of peanut sauce, undoubtedly pleases any diner enjoying this dish.

Visitors to stalls offering skewered satay can either watch the proprietor begin grilling or even try their hand at grilling. Just the scent of the grilled meat is enticing enough. The tantalizing fragrance of the meat blends with the spreading spices, creating an irresistibly appealing dish. Malaysian grilled satay has captivated numerous tourists. Although this dish is popular in many countries such as Thailand, Vietnam, the Philippines,... to experience the truest flavor of Malaysian satay, you must come to this country to savor it.

The allure of Malaysian satay lies in the uniquely crafted peanut sauce, prepared by the Malaysians themselves, making it truly delicious. Despite its straightforward preparation, satay has won over many tourists, even the most discerning ones. Many travelers visiting Malaysia say that if you haven't tasted satay here, it's a significant omission.

This can be considered a traditional dish of the island nation Singapore. The dish consists of boiled chicken (or roasted or soy sauce chicken) served on rice, accompanied by cucumber. The accompanying dipping sauce is premium dark soy sauce, mixed with shredded ginger and garlic, adding an extra kick to the dish. Singaporean Chicken Rice is essentially imported from Hainan Island (China), but it quickly won the affection of the locals and became an essential national dish when it comes to Singaporean cuisine.

Rice is usually cooked with chicken, ginger, garlic, and sometimes pandan leaves are added to enhance the flavor of the rice. The chili sauce is made from garlic and red chilies, served with rice. Chicken rice nowadays has become popular across Asia, infiltrating many corners of other countries, including Vietnam. However, to savor an authentic Hainanese Chicken Rice, you can only find it on the Lion Island. Hainanese Chicken Rice originates from Hainan, China but is known as a famous dish in Singapore. It is so prevalent that it is considered Singapore's national dish and is featured on the menu of most eateries, from casual eateries to upscale restaurants and even on flights.

This is a popular street food in Turkey. Turkish bread doesn't resemble the sandwich bread in Vietnam, isn't as long as the baguette in France, isn't two separate pieces of bread like a sandwich, and isn't round like a hamburger. Its structure is one-fifth of a large round loaf covered with a thin layer of sesame seeds. When eating, the bread is heated in a hot press, smelling of roasted sesame and butter before adding the meat, salad, and sauce.

The meat (beef, chicken, lamb, and Muslims don't eat pork) is combined in a unique ratio, a secret recipe for each restaurant, not just chicken. Furthermore, the special feature of this type of bread is that its filling is skewered chicken roasted on a grill, and only when customers come to buy does the staff cut the meat and stuff it into the bread. The meat is cut with a long knife, each slice of meat is very thin and even. This type of bread has many fillings inside, especially lots of vegetables like onions, cucumbers, tomatoes, etc. The sauce also has many types for customers to choose from.

This type of bread is also quite popular in Vietnam but with different variations, mainly in Vietnam using pork instead of beef, chicken, and lamb, partly because of profit and partly from people's pockets, and the price is quite affordable, often preferred by young people. You may have tried many different types of bread, sandwiches. But with Doner Kebab, you will surely be delighted by the delicious, tender, and fragrant taste, elaborately processed by the locals here.

Beef Rendang is a distinctive dish in the culture of the Minangkabau people. Nowadays, this dish has quickly become a famous dish not only mentioned in Indonesia but also known worldwide. Beef rendang, also known as dry beef curry, is always a delicacy in Malaysia that many foreign tourists seek to enjoy the most.

Beef Rendang has the characteristic spicy taste of Malaysian cuisine, always tasted very spicy and cooked until dry, so that the curry sauce penetrates into the beef. The sauce of beef rendang is particularly rich with the richness of coconut milk blending with the sweetness of beef; adding the spicy taste of chili, lemongrass, ginger, pepper...; along with the refreshing taste from lime and tamarind leaves. All create a very attractive, rich, and delicious dish with an irresistible fragrance.

Beef Rendang is usually served with white rice or rice wrapped in bamboo leaves and lightly grilled on a charcoal stove, a harmonious combination. Beef Rendang is usually only served on festive occasions. This dish is prepared in a traditional way during festivals in Indonesia. Many people describe the appearance of beef rendang as resembling a curry dish. There are two types of rendang, dry and wet. Dry Rendang can be preserved for 3 to 4 months, usually prepared in advance for festivals. Wet Rendang, also known as Kalio, can be used within 1 month. This is a traditional dish not to be missed in Balinese cuisine. When traveling to Bali, don't forget to enjoy this delicious dish, and by doing so, you will understand more about the culture of the locals here.

When in Singapore, you can't miss the renowned dish of Chili Crab. Each restaurant has its distinctive preparation method (with black pepper, salted egg, cheese, etc.), but the spicy flavor of crab will captivate you. Adding a bit of mantou dipped in the sauce will make you want to eat forever. Chili Crab is one of the greatest creations of Singaporean cuisine and tops the list of crab dishes. The distinctive features of these dishes create a street food culture in Singapore that charms visitors from all over the world.

According to some famous chefs who share this dish, besides choosing firm and fresh crabs, an equally important factor contributing to the success of Chili Crab in Singapore is the sauce. This sauce is made from garlic, rice vinegar, flour, eggs, and some special spices to make the mark for this famous dish in the Lion City. You can enjoy it with white rice or mantou to fully savor this delicious sauce. Not only selected as the national dish by the Singapore Tourism Board, but Chili Crab is also present in many places around the world.

Chili Crab is among the greatest culinary creations of Singapore, leading the list of all crab dishes. Most seafood restaurants have this dish, often using sweet and juicy crab meat. To this day, Chili Crab Singapore has been listed among the 50 best dishes in the world, ranking 35th. If you visit Singapore in July every year, you also have the opportunity to participate in a festival dedicated to the famous Chili Crab, held on the famous Orchard Road shopping street.

Not only leading in curry flavors, Massaman is also considered the king in the Thai culinary kingdom. It's famous for its irresistibly spicy, creamy, sweet, and rich taste. Even the sauce packets from the supermarket can turn you into a Michelin-ranked chef. The best way to enjoy Massaman curry is with white rice. Ranked first in CNN's list of the 50 best dishes in the world, the harmonious spicy, sweet, and savory flavors of this unique dish have delighted travelers on their first tasting.

The main ingredients include beef, tofu, chicken, coconut milk, peanuts, potatoes, crescent leaves... If you happen to travel to Southern Thailand, you will undoubtedly be introduced to Massaman curry as a pride of the locals. Thailand is one of the countries with many dishes in the top list of the world's best dishes such as Papaya salad, Pad Thai, Tom Yam Goong. Among them, the curry dish is the most representative and a traditional dish of the Thai people.

The Massaman curry sauce, known as Nam Phrik Kaeng Massaman, is made from coconut milk, roasted peanuts or cashews, potatoes, crescent leaves, tamarind skin, cinnamon, cloves, star anise, palm sugar, fish sauce, and tamarind sauce. Massaman curry is usually served with rice and pickled ginger (achat), accompanied by cucumber and vinegar-soaked chilies. Due to its rich ingredients, Massaman curry always looks very appealing and attractive, and the fragrance when served will undoubtedly leave diners in awe. When tasting it, the impressive aroma and taste of the dish become even more evident.