Taste of place

El sabor de cada lugar

Detrás de cada plato hay la historia y las costumbres de una ciudad: por qué el sushi era la comida rápida de Edo, en qué casa antigua empezó el pato laqueado de Pekín, si la historia de la pizza Margarita es verdad o leyenda. 47 platos emblemáticos con su origen, cómo comerlos y las normas locales, y además «qué comer cerca» de 249 lugares y fiestas: imprescindibles, dónde comer, normas en la mesa y precio orientativo.

Southeast Asia

Guía de viaje de Southeast Asia →

GastronomíaHanoi, Vietnam (north)

Phở

A noodle soup that appeared in northern Vietnam only in the early 20th century, shaped by French and Chinese influences.

GastronomíaKuala Lumpur, Malaysia

Nasi lemak

Malaysia's national dish: rice cooked in coconut milk and pandan, with sambal.

GastronomíaHội An, Vietnam

Hội An cao lầu

Noodles said to be made only with water from Hội An's ancient well.

GastronomíaSingapore

Hainanese chicken rice

Hainanese immigrants brought Wenchang chicken to the Nanyang, where it became Singapore's national dish.

GastronomíaChiang Mai, Thailand

Chiang Mai khao soi

Muslim noodles that came down the trade routes from Yunnan became northern Thailand's signature dish.

GastronomíaBangkok, Thailand

Pad thai

A 'national dish' that only appeared in the 1930s, promoted to build national identity.

GastronomíaSingapore, island-wide (Maxwell Food Centre)

Singapore hawker centres

Singapore's 'community dining rooms': food of many ethnic groups under one roof, inscribed on UNESCO's intangible heritage list in 2020.

Qué comer cerca de los lugares de interés18 lugares