Coined as the Las Vegas of Asia, Macau is a municipality of China and one of Portugal’s last colonies. While Macau might be famous for their extravagant casinos, do make it a point to venture beyond the city center’s luxurious hotels.

Take a walk along Macau’s vibrant cobblestone streets and you will discover a wide variety of delectable dishes. These tasty street foods are mostly influenced by the Chinese and Portuguese cuisines. The number of vendors is exhaustive and is admittedly overwhelming, especially for first-timers to Macau.

Dive straight for Macau’s famous classic Pork Chop Buns if you have no additional time and stomach capacity to spare. This delightful street snack is similar to the Western hamburger but with a unique Macanese twist.

The Pork Chop Bun is essentially a deep-fried pork chop stuffed between two fluffy buns. The lightly toasted buns are crisp on the outside and pillow-like on the insides.

Unlike the messy cheeseburgers that are loaded with cheese, capsicums and whatnot, Macau’s pork chop buns only have marinated pork as its only ingredient stuffed between the delicate buns.

Each serving is made to order and served to customers in paper bags. The Macanese specialty is best eaten while they are still piping hot.

Do take caution that these Asian ‘burgers’ are insanely greasy to the extent where you can simultaneously see and feel oil seeping through the paper bag onto your hands! While they are definitely not the healthiest option around, these tasty pork chop buns are actually worth the nasty calories for street food enthusiasts.

Pork Chop Buns can be found on almost every corner and alleyway on Macau at very affordable prices; the only problem would be deciding which hawker to choose from.

If you reside in the buzzing Jakarta, you may stay at home during the weekends and wait for travelling street food carts to come by so that you can order lunch.

The Mie Bakso sellers approach the neighbourhoods with a stick and a wooden hollow shell to produce a string of hard knocks to create an echo satisfactory to cut through the chattering, residential neighbourhood.

WHAT IS MIE BAKSO?

Mie Bakso is very well loved among Indonesians. Why does this particular street food seem to be at the centre of attention the minute the clocks chime during lunch time?

‘Mie’ simply translates to noodles.

‘Bakso’ refers to meat paste moulded into huge balls or what we otherwise call meatballs, and they are usually made from ground beef but there are also chicken and seafood alternatives available.

Photo Credit: tripadvisor

HOW IS IT PREPARED?

The meat paste is blended with flavoured tapioca flour and starch to keep the paste together. The balls of paste are hand-moulded and boiled in high temperature. After assessing the texture of the floating meatballs with a stick, the pre-cooked meatballs are taken out and set aside for preparation as soon as a customer makes an order.

The texture of bakso is firm on the outside but soft inside. You will still get to taste the seasoned meat melting in your mouth.

The term Mie Bakso is used when meatballs and noodles are added into a broth. Other ingredients may include fried shallots, spring onions, vegetables and boiled mushrooms.

WHERE CAN YOU FIND IT AND HOW MUCH DOES IT COST?

Mie Bakso vendors are usually located outside schools and streets that are easy to spot. A bowl of this street dish is also affordable for everyone, going at an average of RP 10,000. A well-liked dish, the Mie Bakso is a satisfying and pleasant choice that never fails to leave our stomachs in delight.

Ranking number 46 on the list of 50 Most Delicious Foods In The World by CNN Go in 2011, we can see why people go crazy over Som Tum when they are in Thailand.

This dish of unripe or green papaya salad actually originated from Laos, but is now eaten throughout South-East Asia with different variations – especially in Bangkok.

Som Tum translates directly to “sour pounded”. While one might think that this is a sweet dessert, it is in fact a savoury dish that can be very spicy. The savoury attributes come from the fish sauce, garlic, chilli, brined crab and dried shrimps.

It is said that the Som Tum served on the streets of Bangkok were originally extremely spicy due to the use of Bird’s Eye Chilli. However, as more and more tourists flood the city, street vendors have took to lessening the amount of spices used in their Som Tums.

Som Tum Nua at Siam Square is proclaimed to have the best Som Tum in Bangkok and also definitely at the top of every traveller’s list. Many have said that one must at least have a taste of their incredibly delicious Som Tum when in Bangkok for the true blue taste of a classic and authentic version.

Otherwise, Som Tum can definitely be found easily at every corner of Bangkok – in restaurants and eateries, in cafes, at road side stalls and even within kiosks within shopping malls. Be warned – it is so spicy that it might burn your tongue.

For more recommendations, read our guide to 18 must-try dishes in Thailand.

No trip to Cambodia is complete until you try their national dish – Fish Amok. The exact presentation and texture of the complex delicacy vary across Cambodian regions, but key ingredients such as marinated fish, curry paste and aromatic spices remain present in all Fish Amok recipes.

Coming across the classic Fish Amok outside of Cambodia is extremely rare. The underrated exotic Cambodian cuisine was nearly exterminated altogether with countless of innocent victims under the Khmer Rouge era, but has since then made a comeback in its place of origin in the recent decades.

There are virtually no Cambodian restaurants in Singapore and eating the classic Fish Amok was only made possible on a recent trip to Cambodia; this delightful local Khmer dish has completed our experience to Cambodia.

Traditionally, a plethora of herbs are painstakingly pounded by hand to form a smooth herbal curry paste. Fortunately, the advancement and availability of technology has eased this tedious job for most Cambodian chefs. Today, the kroeung paste can be made easily by grinding chilli paste, chopped galangal, garlic cloves, kaffir lime leaves, lemongrass stalks, shallot bulbs and tumeric powder altogether with the aid of a food processor.

However, there are many street vendors and rural families that still stick to the conventional method of pounding herbs due to their financial inability to afford electrical equipments.

Anyway, the resulting curry paste is then used to cook bite-size portion of catfishes (or other types of firm white fishes) alongside coconut milk and shrimp paste. The end result is a flavourful thickened curry fish mixture.

Portions of the final paste is then placed into bamboo leaf squares and topped with thick coconut cream, julienne red peppers and slices of thin kaffir lime leaves. Bowls of plain white rice are usually served on the side with the Fish Amok.

About the writer:
Hui Jun Ng is a staff writer for ladyironchef. She previously worked in the food and marketing industry. She loves traveling and enjoys exploring underrated destinations. In her free time, you will find her indulging in coffee and her all time favourite local dish – bak chor mee.

Nasi Campur is technically a mixed rice dish filled with multiple small dishes and we, like many other tourists, find ourselves drawn to it whenever we visit Bali. This dish is simply a showcase of all the best kind of food you can find in Indonesia.

It is similar to our Singaporean Cai Fan or mixed vegetables rice, and it consists of a number of dishes surrounding steamed white rice. Some of the more popular small dishes include tempeh, stir-fried eggplant or green beans, curried meats and fried eggs.

One of the stars of this dish has to be the shrimp krupuk - which is essentially a shrimp or prawn cracker that is popular not only in Indonesia, but various other parts of South-East Asia.

The good thing about Nasi Campur is that you do not have to pick dishes; the best of all worlds will be beautifully plated for your consumption, so you really need not limit yourselves to just two or three items. It is definitely a hearty portion there, and so many flavours to explore!

One thing you will notice in Bali is that they have a special and exclusive Nasi Campur Bali that is essentially a plate of white rice with small dishes made using very classic Balinese spices and flavours.

Some popular dishes that the Nasi Campur Bali has are grilled fish, curry beef and vegetable curry. They are more flavourful and interesting than your usual Nasi Campur!

The next time you visit Bali, be sure to grab a plate of delicious Nasi Campur for a true taste of authentic Balinese flavours.

Here is our Bali Food Guide of 34 of the best restaurants, eateries, cafes & bars that you have to visit on the Island of Gods.

The Jian Bing is a tasty traditional crepe-like Chinese street food created by the Chinese since two millenniums ago in the Shandong Province. Legend has it that this heavenly dish had lifted the morales of an army troop during the Three Kingdoms Period and saved many soldiers from an ambush.

Jian Bings are an extremely popular take-away delicacy in Northern China and can be eaten throughout the day. Depending on one’s appetite, it can be consumed as a snack or even as a main.

While there is an impressive variety of street food in the capital of China, we highly recommend you to prioritise the exotic Jian Bings. They are akin to pan-fried folded pancakes, and textures and fillings actually vary across each vendor. You can easily find local Jian Bing stalls on almost every street of Beijing, especially right outside train stations.

Crunchy and eggy, the unpretentious Jian Bing actually tastes way better than it looks. The batter used to cook the fried crepe comprises wheat and grain flour.

Egg(s) is cracked onto the half-cooked dough before scattering sesame seeds and smearing soybean paste on it. Coriander, scallions and a crisp fritter is placed atop the surface before the pancake is folded several times and served to patrons piping hot in a translucent plastic bag.

The exact ingredients used as the soft crepe’s fillings may differ slightly, depending on the chefs’ ancestry and preference. Customers can also choose to have the vegetarian option or opt for meat add-ons. The former typically costs around RMB 4 (SGD 0.90) while the latter is approximately priced at RMB 9 (SGD 2) each.

Each Jian Bing boasts an interesting contrast of textures; the delicate skin is well juxtaposed with the thin crispy baocui aka dumpling wrapper.

The delightful Jian Bing packs a punch in every bite! You can inform the chef in advance if you want a spicy or non-spicy version. Everything is flexible – all you have to do is ask before he/she cooks. Do be reminded that Jian Bing is essentially a local street snack so you can expect to find them in relatively shabby-looking sheds.

In case you are wondering, we never had any episodes of tummy ache during our stay in Beijing so we hope you too can let go of your potential hygiene fears!

Exploring Beijing’s vastness without a plan in mind is not feasible, especially when you only have a limited period of time. This is our suggested itinerary for those who have a 48-hour layover in Beijing.

About the writer:
Hui Jun Ng is a staff writer for ladyironchef. She previously worked in the food and marketing industry. She loves traveling and enjoys exploring underrated destinations. In her free time, you will find her indulging in coffee and her all time favourite local dish – bak chor mee.

You heard us right, Crocodile Meat. Now, before you click away, you have to know that we were as apprehensive as you were before trying out this dish.

With the exceptional skills in the preparation of this dish, we were taken aback when the chef of Muscat at the The Vines Resort & Country Club in Swan Valley, Perth, told us that he made a platter of Crocodile Cheesecake, Crocodile Balls and Crocodile Spring Rolls.

Crocodile meat is not anything new, especially in Australia where it is quite readily available. However, in Singapore, it is less popular, although it is used at times in Chinese herbal remedies. Using only the tail of the crocodile, the chef mentioned that only this part of the crocodile is edible, as the rest would be too chewy.

In case you are wondering why of all animals, crocodile meat is actually very high in protein and low in fat, making it a healthier choice of meat. Crocodile is a succulent white meat and many have compared it to chicken as they are both rather similar. And we have to agree that it does not stink a bit.

The crocodile meat served to us in the dishes were either minced finely or pureed, possibly to make it less intimidating. Everything was seasoned to perfection and prepared so well that we almost forgot we were having crocodile meat! It definitely reminded us a lot of minced chicken or chicken breast meat when having these dishes.

This game meat might taste strange to some if eaten on its own with minimal seasoning, but with the right cooking techniques and preparation, it could taste incredible. Sure, crocodile is definitely not an everyday meat eaten by households across Australia, but it is for sure, no stranger to the Aussies.

We highly recommend anyone to at least have a taste of this delicacy when visiting Swan Valley and if you are more adventurous, there’s always kangaroo or emu meat!

About the writer:
Cheryl is a staff writer for ladyironchef. She loves a good steak and an even better cuppa. She eats just about anything and everything. In her free time, she regularly starts on sci-fi or fantasy movie marathons.

Though it might sound a little foreign to you, the name “Lechon” is derived from a Spanish word which actually means Roasted Suckling Pig. Lechon is slowly cooked over charcoal to achieve a crisp pork skin while keeping its meat juicy and succulent.

Being one of the national dishes of Philippines, everyone loves Lechon for its thin pork skin that ignites a hearty crunch in your mouth with every bite; think of it as a similar version to the Chinese suckling pig.

This platter takes the centrepiece in most of Philippines’ celebratory meals. You are bound to find Lechon sitting on the dinner table at every wedding or birthday dinner in the country, even for Christmas or Thanksgiving!

Do not be surprised if you find the whole roasted pig presented to you on a platter, since it is a tradition for the Fillipinoes to serve them without being cut or sliced to garner its well-deserved attention.

The leftovers are usually made into Lechon slaw, simmered with garlic, vinegar and liver sauce for an added flavour. On certain occasions, Lechon sauce is used instead.

HOW IS IT PREPARED?

The Lechon is first prepared by clearing its innards and stuffing the body with ingredients such as herbs, vegetables or even rice before sending it for slow roasting. The pigs are then turned above the charcoal for several hours, until their skin turns crisp and the meat becomes tender enough for consumption. The pork skin is usually the highlight of the Lechon, accompanied with the luscious fats found in the meat which makes for a to-die-for experience.

The pork is mostly served with a special sauce, concocted with ingredients such as pork liver, vinegar, sugar and spices as some might find it bland to eat the Lechon on its own.

WHERE CAN YOU FIND IT?

Lechon can be found at almost any family-friendly restaurants in Philippines, since they are made to cater to big family events and weddings. If you are at a village for a homestay, you can also expect to be greeted with a Lechon during your farewell. We all love the Filipinos for their hospitality and friendliness, don’t we?

HOW MUCH IS IT?

Lechons are sold based on its weight, with prices as low as 280 PHP per kilo to around 600 PHP per kilo. The prices are really fluid, depending on where you purchase them. It is highly recommended to share this huge beauty with around 15 to 20 people as it is definitely impossible to finish it on your own!

Samgyetang means Ginseng Chicken Soup and it is one of the most well-loved delicacies to have in South Korea. A warm bowl of Samgyetang is especially comforting in cold weather, and it warms your heart up instantly. If you are planning to visit Seoul soon and haven’t tried Samgyetang, this is a definitely must-try!

So what exactly is Samgyetang? It is essentially a whole chicken (young chicken is most commonly used) stuffed with garlic and rice, then served in a rich broth that is boiled for hours with ginseng, red dates and other spices, and finally topped off with scallions.

A bowl of this delicious Ginseng Chicken Soup is often accompanied by various Korean side dishes such as pickled vegetables and fermented seafood. Typically, one bowl of Samgyetang is good for one person, or if the chicken is bigger, sharing between two is encouraged.

Although the idea of drinking this in winter to combat the cold sounds nothing short of perfect, Samgyetang is actually most commonly consumed on a hot summer day. It is believed that having Samgyetang during very specific periods of the Korean lunar calendar can be a boost to your overall health.

If you are having this dish in a restaurant, you will see that it is oftentimes accompanied by a bottle of ginseng wine or insamju. This bottle is usually given free-of-charge, with every order of a bowl of Samyetang.

There are many variations of this dish and ginseng soup is also commonly found in traditional Chinese recipes, where it is also believed to treat illnesses and improve one’s health. With so many vast benefits of having Samgyetang, what are you waiting for? We say book a flight to South Korea just for this wonderful dish!

About the writer:
Cheryl is a staff writer for ladyironchef. She loves a good steak and an even better cuppa. She eats just about anything and everything. In her free time, she regularly starts on sci-fi or fantasy movie marathons.

Thailand receives flocks of foodie tourists throughout the year for their delectable variety of Thai food. The vast abundance of street food might be a tad too overwhelming for first timers to Thailand, but one will never go wrong with the classic Thai dessert – Mango Sticky Rice.

Mango Sticky Rice aka Kao Niow Mamuang is a popular Thai dessert amongst both locals and foreigners. Made with coconut milk, fresh mangoes and sticky glutinous rice, this dessert is a delightful contrast of sweet and saltiness. Mango Sticky Rice can be easily found in street vendors and even in upscale restaurants.

The fragrant Mango Sticky Rice is simply a must-eat at any trip to The Land of Smiles!

Creation of this dish is relatively simple and can be prepared within half an hour. Brown/palm sugar and salt are added to heated coconut milk until dissolved completely. The resulting mixture is then combined with cooked glutinous rice.

Freshly sliced mangoes are placed either above or beside the mini rice portion. The dessert is served warm at room temperature and is so delicious that even Australian celebrity chef David Thompson is a huge fan of this divine dessert.

The beauty of Thai food is that it is ever changing to cater to the differing tastes of diners. Dessert chefs are tweaking their recipes accordingly to their personal preferences; hence do expect to savour different variations of Mango Sticky Rice.

While there are many takes on this dessert, the key ingredients remain the same, namely sugar, coconut milk, salt, sticky rice and mangoes.

The best time to consume this tasty scrumptious dessert would be between the months of April and May, where mangoes are in season. Mango Sticky Rice can also be found in other neighbouring Southeast Asian countries such as Laos and Vietnam.

Assam Laksa is a dish duly loved by many for its distinct spicy fish broth which brings about a complex burst of flavours, making it unbelievably satisfying and appetising. Every tourist who visits Penang is bound to be looking for a taste of this bowl of goodness. Locals too, treat this as a staple in their daily meals or even as a comfort food.

There is nothing more gratifying than slurping on the tangy and spicy broth for lunch or dinner, and it only makes you crave for more. The Assam Laksa is often served topped with an array of chopped vegetables with a spoonful of hae koh – a spicy shrimp paste dip.

Walk through any street in Penang, and you will be greeted by many stall vendors serving up bowls of this piping Assam Laksa to many of its patrons. It is addictive and is bound to get your stomachs churning in delight.

HOW IS IT PREPARED?

Though the flavours found in the Assam Laksa can be intense, its ingredients can be easily assembled and sourced from the wet markets. As derived from its name, one of the main ingredients found would be Tamarind, also known as Assam in Malay to give it a needed punch of tartness. Other than that, polygonum leaves, tamarind juice, lemongrass and mackerel are used to create a distinct sweetness in the Assam stock.

A spicy paste consisting of diced chilli, belachan and shallots are then poured into the stock before completion. Rice noodles are added in before garnishing it with chopped mint leaves, polygonum, lettuce, cucumber, pineapple and kantan.

HOW MUCH IS IT SOLD FOR?

The Assam Laksa is incredibly affordable, and can be purchased at RM5 – which amounts to less than S$2. Being one of the most famous hawker food in Penang, we are confident to say that one bowl is simply not enough. We always leave Penang with thoughts of having another serving of this spicy and appetising dish on our next visit.

WHERE CAN YOU FIND IT?

It can be found everywhere, and we really do mean everywhere. Since it is a commonly enjoyed hawker fare, we would recommend you to savour this from one of the street stalls for the most authentic flavours and a knoll of fresh ingredients. Who else is up for this great bowl of Assam Laksa?

About the writer:
Cassandra is a staff writer for ladyironchef. During her free time, she fuels her passion for fashion through shopping and indulges in all things food. She loves anything egg related and is always ready for a cafe-hopping adventure.

Forget about the ubiquitous cheesecakes and red velvet cupcakes. If you are in Australia and searching for a dessert that is unique to Australians, look no further. The extremely delicious Lamington can be easily found in cafes and bakeries across Australia.

An Australian Lamington comprises a moderately-soft squarish cake coated with a thin layer of chocolate icing before it is covered with desiccated coconut. The insides of the Lamington is at times stuffed with cream or jam.

Indeed, no trip to the Land Down Under is complete till you have tried this sugary treat.

An interesting trait of the Lamington is that the cake used is actually denser than the typical genoise sponge but lighter than a butter cake. The Lamington’s outermost coat of toasted coconut shreds gives it a crunchy texture and is a great contrast to its softer insides. Do note that some Lamingtons do not have any fillings inside it and that largely depends on the pastry chef’s preferences.

Historians have pinpointed the birth of Lamingtons in Australian State Queensland, but recent studies argued that it was first invented in New Zealand. While it is difficult to determine the exact origin of the first-ever created Lamington, Australians have long embraced the delicious dessert as their national dish.

Lamingtons are commonly eaten throughout the year and becomes even more popular during Australia Day. Of course, it is a hit too at any Australian-themed parties. Most Aussie kids resonate well with this iconic dessert and regard it as a beloved childhood snack. Having said that, this does not mean that the Lamington is strictly restricted for children only as adults too are often seen indulging in this lovely dessert.

The most traditional Lamington would be two square-shaped sponge cakes sandwiching a generous amount of whipped cream. The cake halves are each rolled till they have gained a slim coating of chocolate and then dusted with semi-dried grated coconut.

Many pastry chefs have been recreating the dessert in the recent years and offering many alternative variations. We have seen Lamingtons merged with doughnuts and even transformed into ice cream sandwiches! The integration of other unconventional elements into Lamingtons is indeed a representation of Australia’s growing ethnic diversity.

Regardless on whether it was the Aussies or Kiwis or even the French who invented Lamingtons, the sugary treat will still remain a local dessert that holds a special place in the hearts of Australians.

About the writer:
Hui Jun Ng is a staff writer for ladyironchef. She previously worked in the food and marketing industry. She loves traveling and enjoys exploring underrated destinations. In her free time, you will find her indulging in coffee and her all time favourite local dish – bak chor mee.

If you are in Hong Kong and there’s only room left for just one more dish, you would definitely have to spend your remaining dollars and calories on Hong Kong’s most famous local street snack – Egg Waffles.

Egg waffles are also known as ‘Gai Daan Jai or Gai Daan Tsui’ in Cantonese, which literally means little eggs when translated. The snack is actually made up of numerous egg-shape waffle pieces that are conjoined together to form a honeycomb structure.

Gai Daan Jai is an extremely popular street snack amongst the locals and they can be found on almost every street and corner in Hong Kong. You certainly cannot leave Hong Kong without trying it!

Made with a simple recipe of typical baking essentials (baking powder, eggs, flour and sugar), it seems almost effortless to replicate these Hong Kong waffles – but the cooking process is actually far, far from easy.

Specific measurements for these snacks vary across each vendor, which explains the diverse taste and texture you will come across when sampling numerous egg waffles. Skillful techniques of handling the waffle mould are essential in guaranteeing successful preparation, and these skills can only be acquired overtime from experience.

Gai Daan Jai can be easily fragmented, where you can pluck out the eggettes piece by piece for bite-size consumption. While the waffle looks unintimidating and feels light, you will be surprised by how easily it fills you up with its high carbohydrate content.

The egg waffle is crispy on the outside, warm and chewy on the inside and it is interesting to note that the they are actually hollow! Charcoal flames were used to cook the waffles in the past but present day hawkers have resorted to electric stovetops for safety concerns and cost-effectiveness.

Hong Kong style Egg waffles are available in many flavours – plain (original), chocolate, strawberry etc. But the original flavour remains the most popular option. Gai Daan Jai was first created in the 1950s as a way to get rid of unwanted cracked eggs but soon became a favourite street food amongst the locals.

In fact, Hong Kong egg waffles has withstood the test of time; the classic treat remains completely unfazed in the face of challenging competition from food fads and increasing surge of celebrity restaurants opening.

It is truly heart-warming to see how much local Hong Kongers love their favourite childhood street snack.