Ang pagkaing Asyano ay hindi iisang plato — ito ay koro ng maliliit na mangkok. Sabaw at pansit, kari at kanin, usok ng inihaw at singaw ng dim sum. Tuklasin ang 12 kategorya ng aming 582 resipe.
First bites — what the table greets you with.
Broths simmered slow — clarity, depth, restoration.
Hand-pulled, ribbon-cut, slurped from the bowl.
The grain that feeds the continent — claypot, plate, fragrant.
Spice on spice — every region a different fire.
Wok-tossed in a flash — char, fragrance, motion.
Smoke on the skewer — alleys, charcoal, late nights.
Bamboo-stack steam — pleated, parcelled, gentle.
The centre of the meal — claypots, braises, roasts.
Sold from carts at dusk — handheld, cheap, perfect.
Sweet endings: shaved ice, sticky rice, milky tea.
From bittermelon teas to glittering bubble milk.
A table set in Asia is a small geography — soup at the centre, rice as horizon, side dishes as villages.
Editor's note · Taste of Asia