Flavours of Asia

When it comes to culinary adventures in Asia, delving a little deeper will reward you with lesser-known and remarkable experiences.

Words: JANINA DOWNEY

Illustrations: SOPHIE GREEN

Sitting shoulder-to-shoulder in the sushi bars of Japan, wandering festooned night markets tasting street food in Thailand or devouring Vietnam’s national dish, the refreshing and fragrant phở: Asia offers an undeniably delicious array of culinary experiences.

Venture further, and you’ll find immersive and off-the-beaten-track foodie journeys even more rewarding. Across Cambodia, Laos, Bhutan and Indonesia much-loved regional dishes, fresh local ingredients and strong culinary traditions offer glimpses into the heart of each country. These gourmet adventures offer some of the best ways to learn about different cultures, engage with communities and their traditions, and forge lifelong memories along the way.

A taste of history in Cambodia

With influences from France, China and India, Cambodia's cuisine reflects the country's diverse history. Take prahok ktis, a dish steeped in culinary heritage. The origins of this dipping sauce – which blends fermented fish, a staple in Cambodian cooking for centuries, with pork, chilli, lemongrass and coconut milk – can be traced back to ancient Khmer cuisine. Sample some during farm-to-table dining experiences in Siem Reap, where a grassroots approach to honouring culinary tradition is taking Cambodia’s culinary legacy to new heights.

Equally rich in history are Kep's renowned pepper plantations, intrinsic to Cambodia's spice trade history. To get a glimpse into the intricacies of the trade, set off on foraging excursions that echo ancient gathering traditions, collecting wild ingredients that will eventually end up on your plate.

On the coast, fresh crab dishes, with their strong flavour of the region's renowned Kampot pepper, are a must-try.

Savouring local ingredients in Laos

Luang Prabang, recognised as a UNESCO World Heritage Site for its architectural and artistic heritage, unsurprisingly serves up some truly incredible cuisine. Local ingredients are highly valued in Laotian food and sticky rice appears with almost all dishes, due to the importance of rice agriculture in the country.

Aromatic herbs such as coriander, galangal and mint awaken your senses when mixed with the intense flavours of ginger, lemongrass and chilli. Mok pa, a dish of fish steamed in fragrant banana leaves, is the epitome of this simple yet elegant Laotian style – and perfectly captures the spirit of the land.

On the Xieng Khouang plateau, visiting fresh food markets will give you a true sense of the distinctive flavours of the area.

Produce such as sakhane (a translucent, jelly-like fruit with a subtle sweetness) and mak kuai khao (a small, round Laotian eggplant) are often used in curries. These fragrant recipes typically feature noodles, chicken and a rich red, extremely moreish, sauce. And be sure to sample the powerful padaek, a pungent, fermented fish sauce crucial to Lao cuisine.

Elevated flavours in Bhutan

In Bhutan, cuisine is heavily influenced by the country’s high-altitude landscapes and culture. The use of chilli peppers as a vegetable instead of just a spice is one of the most distinctive elements of the food culture here.

Bhutan’s national dish, the chilli and cheese stew ema datshi, is a must-try that belies its simple ingredients. Its complexity lies in the use of Bhutanese chillies and fermented cheese, which come together to create a warm and comforting dish that forges a balance of heat and richness.

On farm stays in the Punakha Valley, you can truly immerse yourself in Bhutanese culture, witnessing how everyday life and cuisine are intertwined. Choosing your own vegetables and learning traditional cooking methods are the cornerstones of this hands-on experience.

A culinary odyssey in Indonesia

Indonesia’s sprawling 17,000 islands, of which around 6,000 are inhabited, offer immense diversity in terms of cuisine. The flavours range from the fiery curries of Sumatra and the sweet Malang apples of Java to the delicate seafood dishes of Bali – and everything in between.

In Bali, a traditional Balinese feast known as megibung offers a chance to sample a wide range of Indonesian dishes.

This communal dining experience might feature sate lilit (minced fish satay), bebek betutu (slow-cooked duck) and lawar (a spicy vegetable and meat salad).

Visit the spice gardens of Java to learn about the spices that have shaped Indonesian cuisine for centuries. Then try rendang, a slow-cooked beef dish originating from the Minangkabau people of West Sumatra, which sees the meat simmered for hours in coconut milk and a blend of spices until incredibly tender and flavoursome.