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These Vietnamese Fried Fish Cakes (Chả Cá Chiên) are crisp on the outside, tender and springy inside, with the characteristic bouncy texture that defines Southeast Asian fish cakes. Made with a blend of mackerel, white fish and squid, they're flavoured with spring onions, garlic, fish sauce and sesame oil before being pan-fried until golden and served with a bright, tangy nước chấm dipping sauce.
Thai Boat Noodle Soup is a deeply savoury street food classic from Thailand, featuring a rich, aromatic broth slowly simmered with beef or pork bones, galangal, lemongrass and spices before being seasoned with fermented soybeans and soy sauces. Served with tender beef, homemade pork meatballs, rice noodles and fresh vegetables, it's a comforting bowl full of layered umami flavours.
This Korean Spicy Chicken Soup is a comforting, warming broth made with poached chicken, garlic, spring onions and Korean chilli flakes. Finished with delicate ribbons of egg and a fragrant homemade chilli oil, it's a nourishing soup that's perfect for cold days.
Steamed Chayote Dumplings with Dried Shrimp & Mushroo.
A beloved Mauritian Chinese snack, Boulettes Sousou (also known as Yen Sousou) reflects the island's rich blend of Chinese, African, Indian and French influences. Grated chayote is combined with dried shrimp, mushrooms and tapioca starch before being steamed into springy, translucent dumplings. Traditionally served with chilli sauce, these light yet deeply savoury bites are perfect as a starter or dim sum-style snack.
Delicious Thai Mango Sticky Rice is one of Thailand’s most iconic street desserts, traditionally found across Bangkok’s markets. This Delicious Thai Mango Sticky Rice recipe uses black glutinous rice for a rich, nutty depth, gently simmered with palm sugar syrup and sea salt for that signature sweet and salty balance.
Unlike classic white sticky rice versions, black glutinous rice brings extra texture and colour, creating a striking contrast against fresh ripe mango and creamy coconut milk. The toasted coconut and sesame garnish adds crunch and aroma, making this dish beautifully balanced in flavour and texture.
Rojak is a vibrant Malaysian fruit and vegetable salad that balances sweet, sour, salty and savoury flavours in every bite. Juicy pineapple, crisp apple, cucumber, bean sprouts and crunchy youtiao (Chinese fried dough sticks) are tossed in a bold dressing made with tamarind, toasted shrimp paste, kecap manis and lime. Finished with roasted peanuts and sesame seeds, it's a refreshing tropical salad that's anything but ordinary.
Gulai Ayam is a rich, creamy and aromatic Indonesian chicken curry made with a fragrant spice paste, coconut milk and warming spices. Deeply savoury with balanced sweetness and acidity, it’s comforting and full of bold flavour.
Double Cooked Pork Belly is a classic Sichuan-style dish where pork is first gently poached with spices, then sliced and stir fried over high heat with chillies and a rich savoury sauce. The initial poaching tenderises the pork and removes excess fat, while the final stir fry crisps the edges and coats each slice in a glossy spicy glaze. This two-stage cooking method creates pork that is both succulent and slightly crisp.
Korean Street Food Toast, often known as Ggilbeori Toast, is one of the most iconic Korean breakfast sandwiches. This Korean Street Food Toast recipe layers buttery toasted milk bread with a cabbage and egg omelette, melted cheese, sugar, ketchup and mayo for that unmistakable sweet and savoury flavour combination.
Sold by street vendors across Korea, this sandwich is known for its fluffy bread, crisp edges, creamy centre and a surprising sprinkle of sugar that balances the savoury egg and cabbage. It is fast, affordable and incredibly satisfying.
