Asia’s 50 best dishes – from chilli crab to beef rendang

Trying to sum up the history, richness and sheer variety of Asian cuisine in 50 dishes is something of a Herculean task, given the continent’s size, dramatic topography and the billions of people who call it home.

But where there’s a will, there’s a way. And in the first of a multi-part series, we trace the region’s culinary heritage and sample the spirit of its diverse flavours – from the snow-covered heights of the Himalayas to the sun-kissed beaches of Bali. The result is an edible atlas of must-try dishes, and the best places to try each one. In Part Two, we’ll explore the myriad cuisines of Hong Kong, Taiwan China and the Chinese Mainland.

Join us on a journey as we chase smoke signals from Korean charcoal grills, follow the clack of metal steamers through Ho Chi Minh City’s narrow alleyways and queue at dawn beside a Jakarta food cart, all in search of the best Asian food that no traveller should miss. 

South East Asia 

1. Suckling pig, Bali 

A symbol of prosperity and gratitude, the spit-roast baby pig was historically served as an offering at temple ceremonies, weddings and funerals. Bali’s beloved babi guling has since transformed into a mainstream delicacy commonly served at roadside stalls (warung). 

Warung Babi Guling Pande Egi , F8FF+576, Jalan Bukit Buluh, Gianyar, Bali 

2. Satay, Bali 

No Southeast Asian night market is complete without the fragrant, smoky perfume of satay. Indonesia’s iconic contribution to the world of grilled meat is this simple but moreish grilled meat skewer, often served with a spicy peanut sauce. 

Warung Sate Madura Pak Awi, Jalan Raya Semer No.15, Kuta, Bali 

3. Khao soi, Bangkok 

Though originally from Chiang Mai, this northern Thai coconut curry noodle soup has won hearts across the country. Soft egg noodles are bathed in a velvety coconut curry broth, often topped with crispy fried noodles for texture, and served with chicken or beef, fresh lime, pickled mustard greens and shallots. 

Khao-So-i Soi Convent Silom, 14/2-3 Convent Road, Bangkok 

4. Pad krapow, Bangkok 

There’s a reason this seemingly simple dish is enjoyed up and down the land. The stir-fried minced pork, fluffy white rice and runny fried egg get an extra kick from the holy basil that elevates the entire dish with a delightful peppery essence. 

Original Pad Kra Pao 1993, 231 Soi Charoen Rat 4, Bangkok 

5. Pad Thai, Bangkok 

Stir-fried over intense heat, the national Thai dish marries silky flat rice noodles with shrimp, tofu, eggs and an intoxicating sauce that differs widely from restaurant to restaurant. A good pad Thai is defined by a delicate balance of sweet, salty and sour flavours – none of which should dominate. 

Pad Thai Mae Am , Rama 4 Road Khlong Toei, Bangkok 

6. Tom yum goong, Bangkok

This iconic dish features plump shrimp simmered in a fragrant broth infused with lemongrass, kaffir lime leaves and galangal. Each spoonful balances the sharpness of lime and the spice from chilli peppers to create a harmony of sweet, sour and spicy notes.  

Rongros, 392/16 Maha Rat Road, Bangkok 

7. Lumpia, Cebu 

While many different versions of fried spring rolls are found throughout Asian cuisine, Cebu-style lumpiang ubod welcomes the addition of tender heart of coconut palm, which lends a wonderfully subtle sweet and nutty note to the traditional pork and shrimp filling. 

Cebu Lumpia House, 262 Manalili Street, Cebu City 

8. Banh mi, Hanoi 

The humble banh mi sandwich is a study in cultural crossovers, with Vietnamese street food wrapped in the humble French baguette. Inside the crispy bun, layers of grilled meats dance with silky pâté, while a smattering of fresh cucumbers, pickled carrots and coriander bring a fresh crunch. 

Banh Mi Tam Ha Noi, 8 P. Hang Da, Hanoi 

9. Bun cha, Hanoi 

You might have seen bun cha in the Parts Unknown episode where Anthony Bourdain and Barack Obama dine on beer and indulge in Hanoi's lunchtime staple. The combination of smoky grilled pork patties and thin slices of pork belly – served over a bowl of rice vermicelli, herbs and a sweet, salty sauce – is well worth the hype. 

Bun Cha Ta , 21 Nguyen Huu Huan Street, Hanoi 

10. Bun bo hue, Ho Chi Minh City 

Nothing beats a hot steaming bowl of bun bo hue after a day of walking around Ho Chi Minh City. This aromatic noodle soup has a base of rice noodles submerged in a deep brown broth made from beef bones, lemongrass and chilli oil, topped with tender beef slices and meatballs. 

Bun Bo Hue Duyen Mai Quan 4, 132 Ben Van Don, Ho Chi Minh City 

11. Goi Cuon, Ho Chi Minh City 

If you're new to Vietnamese food, start here. Unlike their fried counterpart, cha gio, goi cuon are vibrant, fresh, and healthy to boot – packed with a delicate medley of cooked prawns or pork, fresh herbs, vermicelli noodles and crisp lettuce. Dip, bite and discover why these rolls are a beloved staple throughout the country. 

Goi Cuon Tom Nhay, 424 Lac Long Quan, Ho Chi Minh City 

12. Pho, Ho Chi Minh City 

A great bowl of pho begins with cooking the broth over a low flame for a long time to create the smoky, layered depth that makes this dish so beloved. It’s then completed with soft rice noodles, tender slices of meat and a generous selection of fresh herbs and garnishes which allow each diner to tailor their own perfect bowl. 

Pho Phuong 25, 25 Hoang Sa, Da Kao, Ho Chi Minh City 

13. Beef rendang, Jakarta

Frequently ranked as one of the world’s most delicious dishes, beef rendang’s aromatic flavours make for a deeply satisfying meal. This Indonesian comfort food comprises slow-braised beef in a complex sauce flavoured with bold spices, creamy coconut milk and a touch of heat.  

Rumah Makan Pagi Sore , various locations 

14. Nasi goreng, Jakarta 

What began as a practical solution to use up day-old rice has become Indonesia's favourite food – a dish so beloved it's eaten for breakfast, lunch and dinner. Again, a hot wok is key here, delivering that signature hint of smokiness as rice is mixed with sweet soy sauce (kecap manis), shallots, garlic, tamarind and chilli, often accompanied by chicken, prawns and fried egg. 

Nasi Goreng Kambing Kebon Sirih, Jalan Kebon Sirih No.3, Jakarta  

15. Mie goreng, Jakarta 

The humble mie goreng is a comforting, affordable street food found across Southeast Asia. Noodles are tossed in a searing wok with a sweet, salty and spicy kecap manis-based sauce, combined with shrimp, chicken and cabbage, then finished with fried shallots. A good mie goreng is defined by its wok hei smokiness.

Ropang Plus Plus , Jalan Pluit Sakti No.21 A8, RT.8/RW.7, Jakarta  

16. Bak Kut Teh, Kuala Lumpur 

Meaning “meat bone tea,” bak kut teh is an aromatic, peppery pork rib soup that is a cherished breakfast and comfort food in South East Asia. Differing from its more herbal Singaporean cousin, the Malaysian Hokkien-style version has a lighter, more peppery broth simmered for hours with pork ribs, offal, garlic and star anise. 

Ah Hei Bak Kut Teh , 33A, Medan Imbi, Imbi, Kuala Lumpur 

17. Chicken curry, Kuala Lumpur

The rich, layered flavours of Malaysian chicken curry stand out among the myriad regional variations. A coconut milk-based gravy – rich with rempah spice paste of dried chillies, lemongrass and galangal – results in a fragrant, creamy sauce best mopped up with plenty of crusty bread or rice. 

White & Black Kampong Heritage, 15 Jalan Kamunting, Kuala Lumpur 

18. Nasi lemak, Kuala Lumpur

An iconic dish with humble roots, nasi lemak is characterised by its creamy coconut rice, typically served with spicy sambal, crispy anchovies, roasted peanuts, hard-boiled or fried eggs and occasionally, a piece of fried or grilled chicken. It’s a delicious emblem of Malaysia's diverse heritage and culinary traditions. 

Nasi Lemak Tanglin, 6 Jalan Cenderasari, Kuala Lumpur 

19. Adobo, Manila 

Given its year-round tropical climate, Filipinos had to find a safe (and delicious) way to preserve meat before the luxury of modern refrigeration. Meats were soaked in vinegar, salt and spices – and thus this much-loved dish was born. The flavour profile is intriguingly savoury, sweet and tangy all at once. 

Aling Sosing's, Zobel Roxas Street, Manila 

20. Kinilaw, Manila

The Philippines' answer to ceviche, kinilaw is essentially fresh, raw fish (typically tanigue, or Spanish mackerel) “cooked” in a tangy marinade of local vinegar and calamansi juice, then mixed with ginger, chillies, red onion and sometimes coconut cream. The result is a refreshingly citrusy and slightly spicy appetiser that dances on the tongue. 

Aling Sosing's, Zobel Roxas Street, Manila 

21. Sisig, Manila

Originally a sour salad, sisig has evolved over the years into a sizzling meat dish, often made from pig’s head and liver, chopped and seasoned with calamansi, chilli and onions. It’s a glorious, tangy, spicy and crunchy affair, best enjoyed as a pulutan – which roughly translates to “beer food”. 

Manam Comfort Filipino, multiple locations across Manila 

22. Char kway teow, Penang

This street food staple sees flat rice noodles, prawns, Chinese sausage and bean sprouts stir-fried over high heat and kissed with flames for that unmistakable wok hei effect. Throw in a few spoonfuls of chilli oil for a fiery kick. 

Siam Road Charcoal Char Kuey Teow, 82 Jalan Siam, George Town 

23. Hokkien mee, Penang

Another beloved street food from Penang, this hearty dish comprises thick yellow noodles in a fragrant, dark prawn broth, complemented by succulent prawns, pork and fresh vegetables. A tasty blend of savoury and spice, it’s often served with a twist of lime and sambal for an added zing. 

Da Xia Hokkien Mee, 49M, Pengkalan Weld, George Town 

24. Gaeng poo, Phuket 

Rich, spicy coconut curry sauce, sweet chunks of crab meat and silky strands of rice vermicelli – this southern Thai dish is an underrated gem that is sure to win over taste buds and hearts. It’s less fiery than other Thai curries, allowing the sweetness of the crab and the fragrance of the turmeric to shine. 

Ta Khai , Rosewood Phuket, 88/28, 88/30-33 Muen-Ngern Road, Phuket 

25. Pla muek yang, Phuket

After a day on the beach, there’s nothing quite like tucking into fresh squid, especially when it’s marinated and grilled over charcoal until tender with a beautiful smoky char. To top it off, it’s typically served with nam jim talay – a tart and spicy seafood dipping sauce.  

Salaloy Seafood, 52, 2 Wiset Road, Phuket 

26. Chilli crab, Singapore 

Traditionally served on special occasions, chilli crab is now widely enjoyed at hawker centres and fine-dining restaurants. Fresh, meaty crabs are essential, but what elevates this dish is the tangy sauce that blends Malay spices with Chinese influences and Western ingredients for a uniquely Singaporean taste. 

Chin Huat Live Seafood , Block 105 Clementi Street 12, Singapore 

27. Hainanese chicken rice, Singapore

A popular staple hailing from the tropical Chinese island of Hainan, chicken rice has since become a quintessential part of regional cuisine, particularly in Singapore, where succulent pieces of poached chicken are draped over fragrant oily rice. Accompaniments of tangy chilli sauce, ginger paste and sweet soy sauce come together to bring the perfect kick in every bite.  

Tian Tian Hainanese Chicken Rice, 1 Kadayanallur Street, Singapore 

28. Laksa, Singapore

A bowl of this spicy noodle soup is a sight for sore eyes at many a hawker centre in Singapore. Recipes vary widely, but at its core, laksa consists of thick rice noodles or vermicelli, served in a rich and creamy broth infused with coconut milk, topped with half a boiled egg, chicken, shrimp and bean sprouts. 

Janggut Laksa, 331 Upper Paya Lebar Road, Singapore 

29. Soto ayam, Surabaya 

Indonesia’s take on chicken soup is gently spiced and deeply nourishing. The broth is a clear, golden elixir, brightened with fresh turmeric, lemongrass and galangal. This is then poured over shredded chicken and vermicelli noodles, and topped with fried shallots, a boiled egg, fiery sambal and a squeeze of lime. 

Soto Ayam "Cak To", 36 Jalan Undaan Wetan, Surabaya 

South Asia  

30. Masala dosa, Bengaluru 

This crispy, crepe-like South Indian breakfast staple is made from a batter of fermented rice and lentils, and filled with spiced buttery potato masala. It’s served with a constellation of accompaniments, including a bowl of aromatic sambar (vegetable and lentil soup) and fresh coconut chutney. 

Bengaluru Café, 9th Main Road, Bengaluru 

31. Nattu kozhi kozhambu, Chennai 

This fiery, rustic curry is food for the soul. Nattu kozhi refers to free-range, farm chicken, stewed for hours in a thick gravy of freshly ground spices, shallots, tomato and coconut. The result is a deeply flavourful, fall-off-the-bone meat and a mouthwatering aromatic sauce, made for mopping up with rice.  

Erode Amman Mess, multiple locations across Chennai 

32. Hoppers, Colombo

A Sri Lankan breakfast staple, hoppers (appa) are bowl-shaped, lacy fermented rice flour pancakes with a soft, thicker centre and crispy edges. A plain appa comes with a delicious curry, while the one with a cooked egg (bithara appa) offers a rich, gooey yolk dip in the centre.  

Nuga Gama , Cinnamon Grand Colombo, 77 Galle-Colombo Road, Colombo 

33. Rice and dhal curry, Colombo 

Sri Lankan dhal packs a flavourful and nutritious punch. It’s typically simmered with an aromatic blend of spices, such as mustard seeds, curry leaves and turmeric, to create a creamy curry that complements fluffy rice beautifully. 

Upali's by Nawaloka, 65 Dr CWW Kannangara Mawatha, Colombo 

34. Chole bhature, Delhi

This is a dish in two parts: chole, a chickpea masala curry; and bhatura, a deep-fried flatbread. The pairing of pillowy bread with the curry’s tangy spice offers a contrast in textures and flavours, making it one of Delhi’s most famous street foods. 

Bhogal Chole Bhature Wala, Scindia House, Atul Grove Road, Delhi 

35. Chingri malai curry, Dhaka

Chingri malai curry is thought to originate from Malaysia but is now an essential Bengali staple. Fresh prawns are cooked in a rich coconut milk gravy, spiced with ginger, garlic, turmeric and a mélange of other spices, bringing warmth and depth to every bite. 

Terracotta Tales, I/A, 1208 Bir Uttam Mir Shawkat Sarak, Dhaka 

36. Shorshe ilish, Dhaka 

This dish captures the essence of Bengali cuisine. Fresh ilish – the “queen of fishes” to Bengalis – is gently simmered in shorshe, a rich mustard sauce. The recipe is deceptively simple, but the sharpness of mustard and subtle punch of green chillies, paired with the tender, melt-in-your-mouth fish, results in a bold and flavourful punch.  

Any street vendors in Mawa Ghat ferry terminal, Dhaka 

37. Hyderabadi biryani, Hyderabad 

Hyderabadi kacchi biryani is a multi-sensory experience that begins with a blast of fragrance before you even glimpse the dish. Served in a still-sizzling earthen pot, the dough is cracked and lifted tableside to reveal aromatic rice, meat and spices that lie within.  

Cafe Bahar, 3-5, 815/A, Old MLA Quarters Rd, Hyderabad 

38. Dal bhat, Kathmandu

A quintessential dish in Nepali culture, dal bhat features fragrant basmati rice paired with lentil soup and enriched with spices like turmeric and cumin. In Kathmandu, it is often enjoyed with stir-fried greens and spicy chutneys. 

Jimbu Thakali, multiple locations across Kathmandu 

39. Momos, Kathmandu

Nepal’s beloved dumplings, momos, are typically filled with either ground meat or vegetables, seasoned with a blend of spices and wrapped in a soft, chewy dough. Enjoy steamed or fried and served piping hot with a spicy dipping sauce. 

Momo Place, P886+2M7, Thamel Dabali Marg, Kathmandu  

40. Tandoori paneer, Mumbai 

Fresh, milky paneer cheese is marinated in yoghurt, ginger, garlic, chillies, turmeric and garam masala, then skewered and cooked in a clay tandoor oven, leaving the paneer charred on the outside and soft on the inside. Served with caramelised onions and lemon, it shows how fire and spice transform simple ingredients. 

Copper Chimney Kalaghoda, Shahid Bhagat Singh Road, Mumbai 

41. Amok, Phnom Penh 

Cambodia’s national dish dates back to the Khmer Empire. Freshwater fish is pounded with fresh turmeric, lemongrass and galangal into a mousse, folded with coconut cream and steamed in a banana-leaf until set like a pudding. What you’re left with is the aroma of lime leaf and the faint smokiness of charred banana leaf. 

Eleven One Kitchen, multiple locations across Phnom Penh 

42. Kuy teav, Phnom Penh

Expect to spot legions of locals feasting on this delicious noodle soup for breakfast. Influenced by Chinese immigrants who brought their noodle-making traditions to the Cambodian capital, kuy teav has evolved over time to incorporate local produce, such as fish sauce and aromatic herbs. 

David's Restaurant Homemade Noodles, 166 Preah Ang Eng Street, Phnom Penh 

East Asia  

43. Bibimbap, Seoul 

Colourful, nutritious and delicious, bibimbap is the quintessential Korean comfort food. A base of fluffy rice is topped with a variety of sautéed vegetables, marinated meat and a sunny-side-up egg, all brought together by a dollop of spicy gochujang sauce.  

Bebab Bibimbap Korean Restaurant, Hongdae, 3-3 Hongik-ro, Mapo-gu, Seoul 

44. Korean barbecue, Seoul

Few meals foster belonging and warmth quite like a Korean barbecue. In an intimate atmosphere, friends and family gather around a grill, cooking their own skewers of pork belly or thinly sliced beef. As the meat sizzles, laughter and conversation flow as freely as the food. 

Myeongdong Mongvely , Myeongdong 8na-gil, Jung-gu, Seoul 

45. Korean fried chicken, Seoul 

A local twist on a global classic, Korean fried chicken here is double fried to achieve an impossibly thin yet crispy crust, while keeping the meat juicy. It’s coated in a sweet-spicy gochujang glaze or a sticky soy-garlic sauce and served with a side of pickled radish as a crunchy palate cleanser. 

Kyochon Chicken, multiple locations across South Korea 

46. Mandu, Seoul 

Think of mandu as Korea's answer to the perfect dumpling: a thin, flour wrapper stuffed with a savoury filling of pork, tofu, chives and a hint of fiery kimchi. Served with a soy dipping sauce, they're dangerously moreish and a staple of Korean street food and home cooking alike. 

Myeongdong Kyoja Main, 29, Myeongdong 10-gil, Jung-gu, South Korea

47. Tonkotsu ramen, Fukuoka 

The “flavour king” of Japanese soups, tonkotsu ramen is defined by its milky, opaque broth made by boiling pork bones for 12 to18 hours until the collagen and marrow have emulsified into a rich stock. Served with thin noodles, tender chashu pork and pickled ginger, it’s the perfect pick-me-up on a cold winter night. 

Shin Shin, 3 Chome-2-19 Tenjin, Chuo Ward, Fukuoka 

48. Sukiyaki, Osaka

More than just a meal, sukiyaki is a shared ritual. A bubbling hot pot brings families and friends together to cook their ingredients, before dipping them into a small bowl of raw egg for added richness, transforming a meal into a moment of connection.  

Wagyu Sukiyaki Goku, 1/F, 1 Chome−16−12, Higashi-Shinsaibashi, Osaka

49. Katsu curry, Tokyo

Katsu curry combines the crunchy goodness of a breaded pork cutlet with a thick, sweet and savoury sauce. Best served with a big bowl of rice to mop up every drop of curry, this is Japanese comfort food at its absolute best.  

Tonkatsu Hinata, 2 Chome-13-9 Takadanobaba, Tokyo 

50. Sushi, Tokyo 

Sushi making is deceptively complex, and sushi masters traditionally dedicate over a decade to perfecting the craft – from learning how to cook the rice to selecting the fish and understanding the subtle knife cuts that define flavour and texture. Where better to eat sushi than in Tokyo, the birthplace of the modern nigiri. 

Nihonbashi Kakigaracho Sugita, 1-33-6 Kakigaracho, Nihonbashi, Chuo-ku, Tokyo 

Part One of a new multi-part series exploring the culinary traditions of Asia.