Asian food in all its sweet and sour glory continues to influence world cuisine. Ginger, cinnamon, pepper and turmeric were the stuff of legend in the 1600s, and sticky stir-fries, fragrant curries and juicy dumplings have all made their mark on today’s global palate. But nothing beats the real thing, fresh from the wok. Come with us on a food tour through the night markets of Thailand, chaotic Vietnamese beer halls and the delicate teahouses of Japan. One tip? Pack stretchy pants. 

Our food tours in Asia

Trip Name Days From NZD
Real Food Adventure - Sri Lanka



Real Food Adventure - India



Real Food Adventure - Vietnam



Bite-size Break Delhi



Bite-size Break - Colombo



Bite-size Break Bangkok



Real Food Adventure - Japan



Real Food Adventure - Cambodia



Bite-size Break Hanoi



Real Food Adventure - South Korea



Real Food Adventure - Thailand



Real Food Adventure - China



Real Food Adventure - South India



Real Food Adventure - North & South India



Real Food Adventure - Indochina




Meet our local leaders


Chinese food is very different to Western food. There is a big variety depending on the province you visit. In the north-west, people eat a lot of kebabs, while in Beijing there’s a lot of savoury and less spicy food. In southern China, there is not much spice either but a lot of dim sums and snacks. Every region is quite different.

– Jane, China


Stories from the kitchen

Asian recipes

Jun 30, 2015

US chef Andy Ricker shares his favourite Thai...

Everyone knows you don't make friends with salad. But everyone also knows rules...

Apr 29, 2015

Food blogger Robyn Eckhardt shares her...

For renowned food writer and blogger Robyn Eckhardt, there’s only one recipe that...

Tasty tips from our Intrepid Foodie

The Asian food scene is as complex as it is delicious, so it definitely helps to have an expert edge. That’s why we have the Intrepid Foodies: real life culinary travellers and gastronomic experts who follow their stomachs from Shanghai to Hue – sampling and learning everything they can on their quest for fresh, local cuisine.

Robyn Eckhardt

Speciality: Asian
Day job: Food and travel journalist, inspirer of envy, street food columnist & occasional tour guide

Robyn Eckhardt makes a living writing and eating, not necessarily in that order. She covers food and travel in Asia and Turkey for The New York Times, Saveur, SBS Feast and Travel+Leisure Southeast Asia and writes a monthly column on street food for Wall Street Journal Asia. Collaborating with her husband, photographer David Hagerman, her food blog EatingAsia was named Editor's Choice, Culinary Travel in Saveur magazine's 2014 Food Blog Awards. Robyn and David have lived in Malaysia for over nine years now (over 18 in Asia as a whole), and moved from Kuala Lumpur to Penang in 2011 to refurbish a century-old shop house in the heart of George Town. When not in Penang they're most often in Turkey, where they're working on their first cookbook, a collection of stories and recipes from Istanbul and Turkey's eastern half, to be published in the USA in 2016.

When I am away from Malaysia I miss shredded coconut and coconut milk (both bought fresh at the market); turmeric, which I cook with but also make infusions with (it’s nature’s anti-inflammatory and anti-oxidant); gula Melaka (coconut palm sugar), which I sometimes eat like candy; pandan leaves; and kalamansi, which make a great G&T.

It was probably some time in 2003, when I was living in Saigon. I stumbled across a Malaysian restaurant opened by a Penang-ite and frequented by Malaysian expat staff at the Ho Chi Minch City PETRONAS office (a good sign!). I went on a Saturday, which was laksa lemak day. I fell hard for the rich coconutty, spicy broth. Who wouldn’t?

Asam laksa at Weld Quay and Aceh, puttu (Indian steamed rice cakes filled with jiggery) on China Street (if you can ever catch the vendor open), char koay teow anywhere the vendor is cooking over charcoal, koay teow th’ng on Kimberley Street near Carnavon and masala dosa at Veloo Velas in Chinatown.