Covering a huge swathe of land, Asia and Australasia offer a cornucopia of cuisines sprung from a staggering variety of cultures. By Stuart Forster
Asia and Australasia offer a wealth of culinary diversity. For travelers seeking ‘authentic’ experiences, dining in the likes of Singapore’s hawkers’ markets, visiting traditional Korean barbecue restaurants in Seoul, and taking Vietnamese cookery lessons in Hoi An represent opportunities to taste traditional dishes while interacting with locals. Some of the world’s oldest cuisines can be sampled
in Asia. Archaeologists researching the Indus Valley Civilization, which thrived 4,000 years ago in Pakistan and northwest India, have uncovered evidence of pestle and mortars used to grind spice. In recent years, chefs in Australia and New Zealand have fused regional produce with inspiration from Asia, Europe and the Americas to forge a distinctive, modern variation on Pacific Rim cooking. In Asia’s off-the-beaten-track destinations even
experienced travelers may find it challenging to choose from untranslated menus. Exploring the unknown can be one of the joys of travel. At Bugs Cafe in Siem Reap, Cambodia, diners can sample delicacies such as fried tarantula and burgers made from insects — which some experts tip as the protein-rich food of the future. The vast geography of the region means a broad range
of appeal, at a range of budgets. Here’s a look at five of the culinary hotspots of Asia and Australasia.
