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.
Food tours in Asia
8 Days From R33,220
12 Days From R23,702
12 Days From R67,650
12 Days From R34,370
8 Days From R13,642
10 Days From R18,305
21 Days From R50,435
2 Days From R4,020
3 Days From R5,107
Intrepid Food Adventures - Jian Bing
Latest blogs on food travel
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.
Day job: Food and travel journalist, inspirer of envy, street food columnist & occasional tour guide
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.