The vibrant cuisines of Southeast Asia are making waves on the global scene. We delve into this diverse melting pot to highlight the key regions that are set to trend in 2024. While all of these cuisines are unique, they share common draws including noodles aplenty, both dry and in soups, plus vibrant, flavour-packed plant-centric dishes.
VIETNAM – Vietnamese cuisine is gaining popularity and offers a great number of flavours and formats, from steaming-hot bowls of aromatic noodle soup and rich creamy curries to fresh and vibrant salads and grilled meats. Nuoc Mam (fish sauce) is a staple ingredient of Vietnamese cuisine, appearing in most marinades, cooking sauces and condiments.
INDONESIA – Often going by the name of “fire islands” or “spice islands”, Indonesian cuisine is full of big flavours, rich ingredients and many familiar Asian formats. Spicy sambal, intense and sweet kecap manis and fermented shrimp paste join plenty of aromatics such as lemongrass, galangal and ginger, giving a bold, spicy and sweet cuisine full of flavours that appeal to many.
MALAYSIA – Rice and noodles sit at the heart of Malaysian cuisine, with spicy curries, grilled meats and fried flatbreads. Nasi lemak is generally considered to be the national dish of Malaysia. Primarily a breakfast dish, it can be enjoyed throughout all day parts and consists of rice cooked in an aromatic coconut broth, often flavoured with pandan leaves. Accompaniments such as sambal, nuts, vegetables, egg or meat elevate the dish from a snack to a larger meal.
PHILIPPINES – This is the region that is emerging as the new ‘it’ cuisine, thanks to ingredients and dishes like ube, banana ketchup, pandesal (bread rolls), adobo (meat cooked in vinegar and spices), lechon (roasted pork) and halo halo (dessert with layers of shaved ice, condensed milk and customisable extras like jellies, flan, ice cream and fruit).
