Southeast Asia’s cuisines are truly a melting pot of the world
There’s really no such thing as Southeast Asian cuisine. After all, how do you use a singular reference to express such a vast diversity of cuisines? There are no less than 10 countries in this part of the world—Indonesia, Malaysia, Singapore, Myanmar, Cambodia, Philippines, Vietnam, Thailand, Laos, Brunei. They are home to over 640 million people, all with their own distinctive ethnicities, cultures and cuisines, and we haven’t gone on to discuss the regional variations yet. Occupying 4.5 million square kilometres, there are few places in the world that boast such diversity, concentrated in so small a space.
The food of this region is beautifully varied, evolved from peoples who seem to be natural-born foodies. Over the thousands of years, the different ethnicities who live in this region have developed great cuisines that make the most of the vast bounty that grow, swim, fly and live on the same land mass. One can say Mother Nature blessed them with a huge pantry of ingredients, but the terribly sophisticated cuisines that evolved here are also impressive testimony to the creativity of Southeast Asia’s cooks.
Indonesian food, with all its bold spices, is very different from the gentler flavours of Vietnamese, while the joyful cuisine of the Philippines, with its Spanish influences, is distinct from the fiery, sour, sweet complexity of Thai. The huge range of kueh, desserts, snacks, sambals and condiments that exist in some form or other in all the region’s cuisines, also point to societies that cared enough about the enjoyment and social functions of their food to develop their cuisine far, far beyond the mere necessity of filling the stomach and keeping full.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.