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Southeast Asia Travel News

The Southeast Asia Travel Specialists Since 1999

Mohinga – Burmese Noodle Soup Questionably the national dish of Burma, Mohinga is a comforting noodle soup available nationwide but especially in Yangon and the Southern Delta region where fish is plentiful. In posting this recipe, I apologise unreservedly to anyone in Burma/Myanmar for whom it is not traditional or “as mother cooked it”, but it works with Western ingredients…

Don’t mean to sound snobby but we reckon many people are put off by the sight of other restaurant customers consuming their meals like total pigs! However whilst every culture in the world has their own accepted eating etiquette these differ widely from culture to culture and what passes for polite and uncouth table manners in one country may well…

Another classic Khmer offering we overlooked in our recent Cambodian food post is the excellent traditional noodle dish nom prajok. Thin rice noodles are steamed then served with a curry, fresh herbs, condiments, (and of course chillies). The various items are presented on separate dishes so you then kind of construct your own bowl of curried noodles yourself according to…

As we maintained in our recent – ‘Cambodia tours – what’s the food like post’ – after having taken a backseat to its more culinarily illustrious neighbours Vietnam and Thailand, Khmer cuisine is making great strides of late so without further ado here’s a selection of  10 of our favourites of the kingdom’s varied and surprisingly tasty food offerings you…

Khmer cooking has traditionally takes a backseat compared to the more prestigious and much better known cuisines of its neighbours Thailand and Vietnam and obviously the population have had far more serious concerns during much of their recent history but it is making a strong come back of late and more and more excellent eateries are appearing in larger towns…

You’ll find all the fresh herbs of Thai cooking; lemon grass , ginger, galangal, coriander, chillies, the spices, pulses and breads of Indian food, distinct Chinese influences and plenty of unique local flavours which, combined, make for an original and highly varied Burmese cuisine. Varied, due not only to the strong cultural heritages of its neighbours, but also the country’s…

Nga Tong -a delicious kind of spicy fish dip or paste that’s served as a side dish or accompaniment to Burmese meals and which is actually exceptionally easy to make. Now we’re talking about a fresh fish dish, bearing no resemblance whatever to, for instance, Cambodia’s notorious fermented fish dip, prahok. Prahok is infamous for it’s main ingredient a highly…

Funny, (funny peculiar), how someone travelling half way around the world would expect certain things to be different yet hope, insist, other things would be the same. Now the people have to be different; the photogenic orange clad monks are essential, heaven forbid if all the Lisu, Hmong and Akha started wearing jeans and t-shirts and the Vietnamese have to…

We were going to call this post ‘Thailand – meals and eating habits’ but the following goes for pretty much anywhere in Southeast Asia. For those of us brought up in ‘Western’ countries meals traditionally come at set ‘mealtimes’ and consist of foodstuffs and items considered appropriate for that particular meal time.  i.e. breakfast, lunch and dinner. Obviously there isn’t…