A wise tour guide once said, "count the memories, not the calories".
I used to be the fussiest eater in my family. I would refrain from going to hawker centres in Singapore because I found the tables sticky and the place, humid and noisy. I didn’t like food that much either, eating was only a form of survival and was a chore more than anything. Moving into Secondary School and Junior College, I bought into the café trend – trying to fit in and going café hopping, burning my allowance on overpriced Starbucks and mediocre tasting food. If you asked 16 year old me if she would ever sit on tiny stools and munching on street food herself, she’d have looked at you crazy.
I’m so glad that girl grew up to be someone who fell in love with travelling, which taught her to become more open minded to the destination’s culture and of course, their food/cuisine. Today, every time I’m about to jet off, I will be saving eateries on google maps and saving screen-grabs of what to eat from the country. To be able to try different cuisines from all over the world, is one of the best things about travelling.
I have put together a list of my favourite foods that I will crave for/food I’ve missed, once back home in Singapore. I’ve split them into an Asian version and an European version! Without further ado, here is the collection of ten awesome eats from Asia:
BANH MI (VIETNAM)
Pronounced as ban-mee or ban-mei, depending on which part of Vietnam you are in, these ridiculously cheap yet simple and delicious baguette sandwich are the first and last thing I have to get when I’m in Vietnam. Pickled vegetables, meat slices, and fresh herbs sandwich between a crunchy baguette is heaven in the mouth. Yes, Singapore has a couple of Vietnamese eateries selling these, but so far, none comes close to the legit sandwich.
MOCHI (HONG KONG, TAIWAN & JAPAN)
Soft and pillowy mochi from Hong Kong Taiwan are so much better than the overly starchy and tad bland version in Singapore. Hong Kong mochi are seldom plain - usually stuffed with a sweet filling. Fillings ranges from yakult custard, cream cheese, chocolate and fruit flavours. Don't be surprised to find a huge piece of mango in your mochi!
Taiwanese rice cakes can be plain and covered generously with peanut or sesame powder. They are also served in dessert bowls, served with taro and sweet potato balls and even pearls. My favourite variation was from IJYSHENG bakery where the black sesame mochi is PHENOMENAL. In one bite, you have the earthy, roasted taste of the black sesame as instead of just being coated by black sesame, it is also filled with a chuck load of it. YET, the handmade mochi doesn’t pale in comparison, it is thin but very Q and tender at the same time. Peanut was alright but I wasn’t a fan of the red bean version. Mochi from the night markets are equally good as well.
The common variations of rice cake treats in Japan are daifuku (a small round mochi stuffed with sweet red bean paste and may come with a strawberry inside), dango (Japanese dumpling and sweet made from mochiko) and warabi mochi. Warabi mochi are of a different texture all together. These melt in your mouths cubes of mochi are simply delightful. I had my first taste while walking in one of the markets in Osaka. They can be brought home as gifts but be careful of the expiry date as most are made fresh. Rice cakes desserts in Japan are very commonly soy or matcha flavoured.
NEM RÁN - FRIED SPRING ROLLS (HANOI & HA GIANG, VIETNAM)
One food item with pork that I will gladly inhale a whole plate of. Meat/carrot, woodear mushrooms and vermicelli noodles wrapped with a thin pastry and deep fried. The best ones I had were at my host place in Ha Giang (it was a vegetarian option and handmade, I think I inhaled half the plate) and Quán Goc Da in Hanoi. There wasn’t the disgusting, overly greasy smell/taste to them when the oil has been reused repeatedly. Super crispy and fragrant. Big yum.
BURMESE SWEET SALTY DOSA (YANGON, MYANMAR)
I’ve wrote about kaut mote in my Yangon write up. This sweet dosa is only $0.20 and a great way to end a meal. Palm sugar spread on a thin rice flour base, shredded coconut, beans and peanuts are then sprinkled onto the melting sugar. The folded snack is served hot on a piece of newspaper (conflicted as to how I feel about the ink rubbing off on my food).
SMELLY TOFU (TAIPEI, TAIWAN)
It was my third time returning to Taipei and my first time trying the smelly tofu. The young me always wondered why the heck would anyone even go near the stall as the smell is pungent. Finally, I had the guts to eat in during my recent trip and it even made it to the list of food I’ve missed. Personally, I felt that the pungency of the tofu is lesser than what I remembered – perhaps that was also reduced the mental barrier to trying it. The store in Ximending was great! Pickled cabbage being heaped on hot fried tofu covered with spicy-vinegary sauce. The tartness of the cabbage cut through the stench and makes it an adventurous snack for sure. I can't forgive myself for sleeping on it.
BETELNUT’S TACOS & QUINCE’S FRITTERS ( BALI, INDONESIA)
Personal favourites in Bali. I love the tacos from Betelnut, they spiced the meats and serve them with a dollop of mashed avocado. Even though the taco shells are not soft, still my go-to whenever I’m in Bali. As for Quince, amazing service and interior design. I love how their love for food can be felt. The fritters were delectable and not surfeiting at all.
MAEMIL JEONBYUNG (SEOUL, SOUTH KOREA)
After watching Sweet & Tasty TV, I knew I had to go to Chebudong Janchijip to try the buckwheat pancake and acorn jelly. The latter was too gelatinous and bland for my liking. The rolled pancakes had great mouthfeel and had a clean taste. I think the texture of the pancakes are a huge carry.
HOTTEOK (BUSAN, SOUTH KOREA)
Supposedly a winter street snack, but I would have this anytime, anywhere. The sweet pancakes are served piping hot, crispy on the outside, sweet and gooey in the inside from the melted dark brown sugar. Ssiat Hotteok near BIFF square is the best one to me, especially when they filled it with seeds.
BONUS: BALI SILENT RETREAT COCONUT COOKIE
SO SO CHEWY. And it’s vegan and organic. I wonder what were the ingredients as I didn’t taste oats which most vegan coconut cookies consist of. You can still feel the coconut shreds when biting into one of these. Definitely contain dates. Bali Silent Retreat, please share the recipe! (Their sour dough and homemade peanut butter is equally delish!)
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