Macanese cuisine is unique to Macau, and consists of a blend of southern Chinese and Portuguese cuisines. Many unique dishes have resulted from the arrival of Portuguese sailors who, seeking to recreate their homeland, welcomed the local ingredients and combined them with their own culture, in an attempt to replicate European dishes.
One of those dishes is the pork chop bun. Having originated from the Portuguese influences of the “Bifana”, the pork chop bun, known as the Macanese burger, is one of the most popular and famous snacks in the streets of Macao, and has been described as the region’s national food. The pork chop bun comprises of a tender and crispy bread roll filled with fried marinated pork chop.
Juicy and tender with a sweet savoury taste, and an eggy and milky note.
With its deep-rooted tradition of cultivating rice, catching fish, and harvesting fresh vegetables and wild greens, Jeonju has been synonymous with high-quality ingredients for centuries. In the past, the women of Jeonju were known for their cooking skills, while unique local specialties have helped to evolve a distinctive food culture. The city of Jeonju is known to be the home of bibimbap. Literally meaning “mixed rice”, bibimbap traditionally consists of white rice topped with marinated meat, vegetables, hot chili, sesame oil, and other condiments.
Bibimbap beef in tortilla is a modern version of the traditional bibimbap. It consists of beef meat, sauce and fried egg served in tortilla bread.
Juicy and tender, with a spicy and rich flavour.
Kagawa’s flat lands and warm and sunny climate make it a very suitable place for agriculture. In particular, wheat, salt, and soy sauce became the signature agricultural products representative of the prefecture. However, Kagawa’s serious problem with water supply made it hard for the locals to grow vegetables, and this was one of the reasons that people in Kagawa made and popularized Udon. Now, deeply rooted in the prefecture, Udon noodles is the dish which is mostly consumed by the locals, thus becoming a local signature dish.
Udon noodles are thick noodles, made from wheat flour, salt and water, and are thick and chewy in texture. They are served in the form of a stir fry noodle dish in sweet and savoury sauce with chicken and tempura prawn.
Soft and chewy texture, with a subtle sweet and sour flavour.
Surrounded by the Japan Alps, Nagano is known for the fresh produce coming from the mountains. Following the rhythm of nature, the food is made using fresh and simple ingredients of the season found in the markets, thus the food culture varies with every season. As Buddhism was introduced in Japan, people were restricted from consuming meat. Yakitori started to appear later on in urban areas across Japan, and street stalls began serving skewered chicken grilled over charcoal. But, according to historical records, the word “yakitori” was first used during the Edo period as part of a dinner course presented to the lord of Komoro Castle, in today’s Nagano Prefecture.
Yakitori is marinated skewered chicken, roasted over a grill, which allows the tasty juices of the chicken to be retained for maximum taste and smell. It is seasoned with plain salt and a mixture consisting of sake, soya sauce and sugar. It is served in two skewers with Crispy and Smoky rice cubes on the side.
Smoky and tender, rich in flavour with subtle sweet notes.
Fuzhou cuisine is most notably one of the four traditional cooking styles of Fujian cuisine, which in turn is one of the eight Chinese regional cuisines. Dishes are light but flavourful, with particular emphasis on savoury taste as well as retaining the original flavour of the main ingredients. Fuzhou is famous for its street food and snacks. One of Fuzhou’s notable street food dishes is the Gua Bao also known as pork belly buns.
Gua Bao consists of a thick slice of braised pork belly, stuffed into a fluffy steamed bun and dressed with pickled greens, coriander and ground peanuts. It is served in two pieces.
Tender texture and sweet aromas, with a fatty and nutty flavour.
Vietnam food culture is characterized by rice, fish sauce, snacks and regional diversity. As an agricultural country with rice being the main food, every region in Vietnam is attached to wet rice. Food in Vietnam was also largely influenced largely by the long-lasting wars and dominations, especially by the Chinese domination and the French colonialism.
Banh mi, meaning bread or baguette in Vietnamese, date back 130 years to when France colonised Vietnam. During the French colonialism, French brought wheat to make bread. The Vietnamese eventually learned the technique for making baguettes and bread, thus banh mi was born.
Banh Mi is a vegetarian sandwich filled with various savoury vegetables.
Soft and fatty texture, rich in flavour, peppery
Known for its high-quality seafood and agricultural product, Hokkaido's cuisine relies on the simplicity and natural flavours of its ingredients. Cuisines of the indigenous Ainu people and those of the settlers from the mainland merged and have evolved ever since. Some of the dishes have a twist of western culture too, which contributed to developing its own unique culture that’s different from the rest of the country. Zangi is one of Hokkaido's “soul foods,” a deep-fried dish similar to karaage.
Zangi is deep fried chicken thighs and drumsticks pre-seasoned in sake, soy sauce, ginger and garlic before coating them with a thick, crispy batter. Portion consists of two thighs and two drumsticks.
Crispy and tender texture, with oily and brothy flavours.
Kobe is a city on Osaka Bay in central Japan, known for its signature marbled beef, known as Wagyu beef, a breed of cattle raised in the Kobe region of Japan. Wagyu came to Japan from the Korean peninsula and South China, and is regarded as one of the best slices of beef, thanks to its heavy marbling, thus making it more tender and moister, while adding flavour. Although the traditional way to enjoy Kobe Beef is as a steak, the new trends find kobo beef in burgers.
Wagyu burger is made from 100% Wagyu beef. Cooked medium with miso-shiso onions and a variety of pickles, this fine web of fat melts, softening the surrounding muscle tissue to yield a succulent flavour and texture. The fluffy steamed Burger Bun will amaze you.
Smoky aromas, with mouth-filling sweet, savouriness and buttery flavour.
The Singaporean food culture speaks of a fusion of cultures from all over the world. From Malay food to Japanese cuisine, Western fast food joints to the typical Chinese restaurants, Singapore represents a good mix of delicacies to pick from. Hainanese curry rice was developed during British colonial rule in Singapore when the British and the Chinese Peranakans living in Singapore engaged the services of talented chefs from the Chinese province of Hainan. Borrowing from these three cultures and cuisines, Hainanese curry rice was born. Hainanese curry rice is considered one of the national dishes of Singapore.
Hainanese curry rice is a dish consisting of steamed rice smothered in curry and served with chilli sauce. It is usually accompanied by curry chicken and kong bak (braised pork).
Crispy and sticky texture, with spicy and sweetish flavour.
Korean cuisine is largely based on rice, vegetables, and meats. As Koreans have used various ingredients and developed different recipes, there is a large variety of dishes and food from different regions and for different seasons. The uniqueness of Korean food is in the seasoning.
Pork belly, known as samgyeopsal, is a fixture in Korea's dining scene as it is the most famous and popular meat for Korean barbecue.
BBQ & Roasted Pork Belly is served with rice and tempura vegetables.
Juicy and crunchy, with smoky aromas and flavours.
Influenced by nomadic traditions in Korea and China, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. With a large variety of dishes and food from different regions, the most prominent feature of Korean food is its fermented dishes. Kimchi is one of the most famous side dishes served in Seoul. The dish is made from salted and fermented Chinese cabbage and Korean radishes, with a variety of seasonings, including chili powder, scallions, garlic, ginger and salted seafood.
Kimchi cabbage is a fragrant and healthy vegetable dish, medium in spiciness, that lies over Jasmine rice.
Crunchy texture and flavourful with a sweet yet spicy and garlic flavour.
Guangdong cuisine, known as Cantonese cuisine in the West, originates from Guangdong, the southernmost province in China. The Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables and other exotic ingredients, making it one of the most diverse and richest cuisines in China. The dishes are fresh, crisp, tender, and lightly seasoned. The prawn dumplings first appeared in Guangzhou, the provincial capital of Guangdong. This dish is said to be the one that the skill of a dim sum chef is judged on.
Har Gow (prawn dumplings) are translucent and thin wrappers filled with prawns and vegetable mixture seasoned with rice wine and sesame oil.Served in 4 pcs
Moist and sticky texture, with fishy flavour.