72 I Taste
CHINA The variations on breakfast in the vast region of China could fill a book, however there are a few general trends. People in the north tend to use wheat for breakfast meals, in the form of steamed buns, porridge and deep-fried snacks. One of the most popular choices is the deep-fried twisted dough stick. Farther south, the most famous breakfast is dim sum.
This refers to bite-size portions of food served in small bamboo baskets. Har gow (shrimp dumplings), siu mai (pork dumplings) and lo mai gai (lotus leaf rice) are popular examples. In the modern metropolis of Hong Kong, many
local residents have abandoned traditional practices in exchange for convenience when it comes to the morning meal. Cha chaan tengs (Hong Kong-style cafés) are packed with early risers quickly scoffing East-West fusions such as luncheon meat sandwiches, instant noodles topped with ham, and congee.
SINGAPORE
Clockwise from top left: Dim sum; making teh tarik; a bowl of pho; Indian idli; and kaya toast
The cosmopolitan Lion City also offers a wide range of breakfast options. One of the favourites is kaya toast, which features a jam made from coconut and eggs, and goes particularly well with a cup of local “kopi” (coffee) or “teh” (tea). This particular delicacy was introduced by a couple of Hainan immigrants in 1936, and gradually made the transition from homemade street food to a national staple found in most restaurants.
VIETNAM Vietnam has many traditional breakfast choices, and the best place to taste them is in the bustling street stalls. Bahn (which loosely translates as cake or bread) refers to a wide range of sweet and savoury products ranging from buns to fish cakes. Another well-known dish is pho (pronounced “fuh”), which is also popular for lunch or dinner. The bowl of hot soup typically comprises rice noodles, beef and herbs, but also comes in many variations with additional ingredients such as bean sprouts, chillies and lime.
NOVEMBER 2016
businesstraveller.com
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