Asian cuisine
Curry, ginger, coconut milk, a wok. Hot, fast and over a big flame.
Desserts
Japanese dessert of agar jelly, fruit and bean paste.
Bread
Japanese sweet buns filled with adzuki bean paste.
Soups
Malaysian pork rib soup in a herbal broth.
Breakfast
Vietnamese delicate rice rolls with pork and mushrooms.
Breakfast
Vietnamese baguette sandwich with meat, pickles and herbs.
Breakfast
Vietnamese breakfast of pan-fried eggs with crisp baguette.
Breakfast
Indian savoury chickpea-flour pancakes with vegetables.
Bread
Indian deep-fried leavened breads made with yoghurt.
Dinners
Korean rice bowl with separately seasoned vegetables and gochujang.
Cakes
Filipino Christmas cake of rice flour and coconut milk.
Bread
Hong Kong sweet buns with a crackly checkered crust.
Bread
Bao buns
Soups
The Huế noodle soup: lemongrass, beef and fiery chilli oil.
Soups
Vietnamese sour fish soup with tamarind and pineapple.
Cakes
Japanese honey sponge with no butter or oil, matured overnight.
Bread
Indian thin wholewheat flatbreads.
Preserves
Chinese chilli oil with a crunchy layer of shallot, garlic and peanuts.
Preserves
Sweet-sour spiced chutney of apples, onion and raisins — for cheese and cold meats.
Preserves
Sweet and sour preserve of mango, ginger and whole spices.
Breakfast
Creamy rice cooked down in ginger stock, with chicken and crunchy toppings.
Dinners
Red lentil dahl
Preserves
Vietnamese pickled carrot and daikon in sweet and sour brine.
Soups
Korean thick soybean paste stew with tofu and vegetables.
Desserts
Japanese honey pancakes sandwiched with red bean paste.
Breakfast
South Indian fermented rice crepe with spiced potato filling.
Preserves
Japanese rice seasoning of nori, sesame and bonito flakes.
Salads
Indonesian salad of blanched vegetables in peanut sauce.
Preserves
Japanese rice vinegar pickled ginger for sushi.
Salads
Korean fresh napa cabbage kimchi, unfermented.
Salads
Vietnamese chicken and cabbage salad with nước chấm.
Preserves
Indian fresh coriander, mint, chilli and lemon sauce.
Desserts
Indian milk powder dumplings, fried and steeped in rose syrup.
Breakfast
Korean sweet breads with a whole egg baked on top.
Dinners
Gyoza
Desserts
Filipino shaved ice dessert with beans, jelly and fruit.
Soups
Sichuan suan la tang with tofu, mushrooms and egg.
Desserts
Korean sweet pancakes filled with sugar, cinnamon and peanuts.
Breakfast
South Indian steamed rice cakes from a fermented batter.
Breakfast
Chinese street crepe with egg, sauce and a crisp cracker.
Salads
Japanese salad of crab sticks, cucumber and mayonnaise.
Bread
Japanese panko-crusted buns filled with thick curry.
Dinners
Japanese rice bowl with breaded pork and egg.
Breakfast
Singaporean breakfast: coconut jam toast with butter and soft eggs.
Soups
Northern Thai coconut curry with egg noodles served two ways.
Preserves
Kimchi
Soups
Korean stew of sour kimchi, pork belly and tofu.
Salads
Korean soybean sprout salad with sesame oil.
Salads
South Indian crunchy salad of dal, cucumber and coconut.
Desserts
Indian dense ice of reduced milk with cardamom.
Dinners
Chicken curry
Dinners
Sweet and sour chicken
Dinners
Chicken teriyaki
Dinners
Yoghurt-marinated grilled chicken in a creamy tomato sauce.
Soups
Coconut noodle soup with prawns and a homemade curry paste.
Cakes
Indonesian spiced cake of many thin layers.
Salads
Thai minced meat salad with herbs and toasted rice powder.
Salads
Chinese smashed cucumbers with garlic and chilli oil.
Salads
Chinese cold wood ear salad in garlic vinegar.
Cakes
Filipino no-bake cake of biscuits, cream and mango.
Desserts
Hong Kong mango dessert set with gelatine, served with milk.
Desserts
Mango sticky rice
Bread
Chinese steamed buns — snow white and pillowy.
Dinners
Sichuan tofu in a fiery fermented bean paste sauce.
Preserves
Clarified butter
Bread
Japanese sweet bun under a cookie crust.
Desserts
Japanese rice dumplings on skewers in a sweet soy glaze.
Desserts
Japanese glutinous rice balls with red bean filling.
Soups
Curried lentil soup with apple and chicken.
Bread
Naan
Preserves
Thai sweet and spicy roasted chilli and shallot paste.
Salads
Spinach, bean sprouts and carrot, each seasoned separately with sesame and garlic.
Breakfast
The Malaysian breakfast: coconut rice with a fiery sambal.
Cakes
Chinese steamed sticky rice cake for Lunar New Year.
Preserves
Vietnamese dipping sauce of fish sauce, lime and chilli.
Preserves
Korean stuffed cucumber kimchi with chives and chilli.
Breakfast
Japanese thick cabbage pancake with sauce and bonito flakes.
Breakfast
Japanese triangular rice balls with salmon, wrapped in nori.
Dinners
Pad thai
Cakes
Fluffy green chiffon cake with pandan leaves and coconut milk.
Bread
Filipino rolls coated in breadcrumbs, soft as cotton wool.
Bread
Indian layered flatbreads from the pan, crisp and full of flakes.
Soups
Pho
Bread
Layered pancakes coiled like a snail and fried until crisp.
Breakfast
Indian flattened rice breakfast with turmeric and peanuts.
Preserves
Japanese citrus soy sauce infused with kombu and bonito.
Desserts
Tapioca pearls in coconut milk with mango.
Bread
Indian puffed wholemeal breads, deep fried.
Soups
Miso ramen
Soups
Japanese ramen in a clear soy broth, with ajitama egg.
Soups
South Indian thin tamarind and pepper soup.
Dinners
Indonesian beef simmered in coconut milk until dry.
Salads
Malaysian fruit and vegetable salad in a thick shrimp paste sauce.
Bread
Malaysian paper-thin flaky flatbread made with ghee.
Breakfast
Malaysian baguette fried onto an omelette with minced meat.
Dinners
Fried rice
Desserts
Malaysian sago pearl pudding with palm sugar syrup and coconut.
Dinners
Spring rolls
Salads
Thai beef salad
Salads
Thai salad of pomelo, prawns and toasted coconut.
Salads
Thai salad of unripe mango, lime and peanuts.
Preserves
Indonesian paste of raw chilli ground with salt.
Soups
Korean ginseng chicken soup stuffed with glutinous rice.
Cakes
Japanese cheesecake
Bread
Chinese layered flatbread with sesame paste and seeds.
Bread
Japanese milk bread — fluffy, moist and shreddable.
Desserts
Indian strained yogurt dessert with saffron and cardamom.
Soups
Filipino sour soup with tamarind, pork ribs and vegetables.
Salads
Thai green papaya salad pounded in a mortar.
Preserves
Sweet chilli sauce
Soups
Indonesian turmeric chicken soup assembled in the bowl.
Preserves
Fermented chilli and garlic sauce made from scratch.
Soups
Korean stew of very soft tofu in a fiery red broth.
Salads
Japanese cucumber salad in a sweet-sour vinegar dressing.
Dinners
Sushi maki
Preserves
Japanese pickled daikon radish in a yellow brine.
Breakfast
Japanese rolled omelette in thin layers, sweet-savoury, hot or cold.
Desserts
Chinese glutinous rice balls with black sesame in ginger syrup.
Breakfast
Filipino breakfast of cured beef, garlic rice and egg.
Soups
Himalayan noodle soup with chicken and vegetables.
Soups
Filipino ginger chicken soup with green papaya.
Soups
Tom kha
Soups
Tom yum
Soups
Warming Japanese miso soup with pork and vegetables.
Soups
Korean New Year rice cake soup.
Breakfast
South Indian savoury semolina with vegetables and spices.
Salads
Indonesian blanched vegetable salad with spiced coconut.
Salads
Japanese wakame seaweed salad in sesame dressing.
Preserves
Hong Kong sauce of dried scallops, shrimp and chilli.
Salads
Crispy fried eggs in a spicy lime dressing.
Salads
Thai grilled beef salad with lime and herbs.
Bread
Chinese fried dough sticks for breakfast, eaten with soy milk.
Soups
Korean spicy shredded beef soup with sprouts.
Salads
Thai glass noodle salad with prawns and minced pork.
Soups
Miso soup
Soups