FAQ
FAQ
Is street food in Asia safe to eat?
Busy stalls with high turnover, food cooked fresh in front of you, and places full of local customers are generally good signs. Be more cautious with raw items and ice if you have a sensitive stomach.
How spicy is Asian food?
It varies hugely. Japanese, Central Asian and many Chinese regional cuisines are mostly mild; Sichuan, Thai, Korean and some Indian dishes can be very hot. Our dish finder shows typical levels.
Is tipping expected in Asian restaurants?
Practices vary. Tipping isn't customary in Japan, South Korea or China. In some South-East Asian countries a small tip or rounding up is appreciated, and many restaurants add a service charge.
Can vegetarians eat well in Asia?
Yes, especially in India and in Buddhist vegetarian restaurants across East and South-East Asia. Watch for hidden fish sauce, shrimp paste and meat stocks. See eating with dietary restrictions.
What's the best way to find good local food?
Go where locals queue, eat at local meal times and order a few dishes to share. More in How to eat like a local.
Glossary
- Hawker centre
- Open-air food court of licensed street-food stalls, typical of Singapore and Malaysia.
- Banchan
- Small side dishes served with Korean meals, usually refillable.
- Umami
- Savoury taste associated with glutamates — found in soy sauce, fish sauce, miso and broths.
- Kazan
- Heavy cauldron used in Central Asia for cooking plov and stews.
- Gochujang
- Korean fermented chilli paste made with rice and soybeans.
- Sambal
- Chilli-based sauce or condiment used across Indonesia and Malaysia.