"Gone are the days when street food was a hurried pit stop, the kind you visited without ever noting down the address. Across Asia, especially in Southeast Asia, family-run eateries that have stood firm for decades sit beside solo carts and newly sprouted stalls, all working toward the same thing: serving hyperlocal flavours shaped by regional produce, inherited recipes and the kind of quiet expertise you only get from repetition."
"Desserts, too, offer a clear culinary lens into the region: from the soft, warming Chinese sweet soups ladled out in Hong Kong's tiny confectioneries to the sweetened sticky rice steamed inside bamboo in Chiang Mai. The savoury trail is inexhaustible. In Singapore, hawker centres won't let you leave without at least one Michelin-approved bite, whether it's braised duck rice glossy with soy or a plate of greasy hokkien mee. In Da Nang, Vietnam, a bowl of duck porridge can stop you in your tracks."
Family-run eateries, solo carts and new stalls across Southeast Asia serve hyperlocal flavours shaped by regional produce and inherited recipes. Street food now emphasizes layered seasonings and reimagined traditional dishes while preserving their roots. Portion sizes are generous and reflect local appetite. Desserts range from soft, warming Chinese sweet soups in Hong Kong to sweetened sticky rice steamed inside bamboo in Chiang Mai. Hawker centres in Singapore feature numerous Michelin-recognized stalls offering dishes like braised duck rice and Hokkien mee. In Vietnam and Malaysia, examples like duck porridge in Da Nang and laksa in George Town attract locals and visitors alike.
Read at CN Traveller
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