Global travelers increasingly seek to dive deeper into local culinary scenes, embracing the time-honored approach of “eating like the locals.” The selection of dishes below, served at some of Asia’s top hotels and resorts, showcase authentic local flavors that capture the essence of regional cultures. Though not always first on the international radar, these meals are adored by local diners and offer wandering foodies a more intimate taste of each destination’s cuisine.
A Hotpot That Blends the Flavors of the Sea
Lẩu Thả, or Thả Hotpot, is a signature dish in Phan Thiet, a coastal city in Vietnam’s Binh Thuan province. This unique type of hotpot, perfected at Azerai Ke Ga Bay, an all-suites-and-villas beachfront resort, combines the flavors of the sea. The star ingredient is fresh cá mai (a type of white anchovy), which is filleted and marinated with ginger, garlic and chili. Other ingredients include boiled pork belly, shredded omelette, green mango, cucumber, fresh herbs and rice vermicelli. At Azerai, these are artfully arranged on a bamboo tray in a flower-like presentation. To enjoy Lau Tha, diners simply “tha” – the Vietnamese word for “drop” – the anchovy and accompanying ingredients into their bowl, and enjoy it in two ways. Either mix everything together and eat it dry with a rich, creamy dipping sauce made from fermented fish sauce, banana, garlic, tamarind, chili and roasted peanuts; or pour hot broth over the ingredients to savor as a warm, comforting soup. Hotpots are prepared upon request at Azerai Ke Ga Bay, so bookings are required one day in advance.
A Crispy Delight in Vietnam’s Former Imperial Capital
A must-try in Hue, Bánh Khoái, also known as the Hue Pancake, is one of the city’s most renowned local dishes, reflecting the elegance and charm of Vietnam’s former Imperial capital. The name "khoái," meaning "delight" or "joy," comes to life with the first bite. At Azerai La Residence, Hue, guests can savor a highly refined version of Bánh Khoái. Golden and crisp, the rice-flour pancake is pan-fried and filled with fresh shrimp, pork and bean sprouts and accompanied by a rich peanut dipping sauce that combines ground peanuts, pork liver, sesame and fermented soy. The dish can be enjoyed at Azerai La Residence, Hue’s Le Parfum, which also offers al fresco dining on the terrace overlooking the Perfume River.
A Local Favorite in Da Nang with International Influences
The UNESCO World Heritage town of Hoi An has long been a melting pot of cultures and while its international history might be more immediately apparent in the architecture, the Chinese and Japanese influences also extend to the cuisine. Cao Lau, a signature dish of the region, is believed to have been created in the 17th century with links back to Chinese merchants but its origins aren’t entirely clear. Proving popular with visitors, It has claimed the title of a must-try dish while in the area. Unlike its more well-known counterpart pho there’s no broth to accompany the noodles. TIA Wellness Resort serves up a more traditional version with sliced pork char siu, sprouts and local herbs along with rich pork jus, crispy wonton squares and lime. Vegans can also enjoy the dish there with a plant-based version on the menu featuring tofu and a lemongrass soy sauce in place of the pork jus.
A Beloved Street Food in Cambodia… Elevated
Nom Banh Chok, often called Cambodia’s national dish, is a beloved street food featuring rice noodles topped with a vibrant fish-based green curry. The version served at Raffles Grand Hotel d’Angkor in Siem Reap is one of the most popular items on Khmer fine-dining restaurant 1932’s renowned Royal Khmer Tasting Menu. The dish starts with fresh, hand-pounded rice noodles, giving it a soft, chewy texture. The curry, made from lemongrass, turmeric, kaffir lime, and freshwater fish, offers a fragrant, mildly spicy flavor. Served with a colorful array of fresh herbs, bean sprouts, cucumber, and banana blossoms, it’s a balance of creamy, tangy, and crunchy. Typically enjoyed for breakfast or lunch, Nom Banh Chok reflects Cambodia’s culinary heritage, blending simple ingredients with complex, aromatic flavors.
A Luxurious Twist on a Khmer Favorite
Raffles Hotel Le Royal’s Lobster Amok is a luxurious twist on an iconic Cambodian dish, which is traditionally made with fish. This creamy, aromatic curry, served at Restaurant Le Royal, the hotel’s Khmer fine-dining venue, showcases tender lobster meat steamed in a custard-like sauce. The base is a fragrant blend of lemongrass, galangal, turmeric, kaffir lime leaves, and coconut milk, creating a rich, mildly spicy flavor. Served in a banana leaf cup, the dish is garnished with fresh herbs and chili. Its velvety texture and delicate balance of sweet, savory, and herbal notes elevate the classic Amok. A sophisticated take on a Cambodian classic, Lobster Amok celebrates the country’s vibrant flavors with an elegant, seafood-inspired flair.
Anything but B-Grade Cuisine in Osaka
While sushi often tops most visitors' eating agenda on a trip to Japan, the country’s B-kyu gurume cuisine is rising in the ranks. While it literally means “B rank food” given Japan’s penchant for perfection the food is anything but. Given how good it is the Michelin Guide even recognizes it under its Bib Gourmand category. Katsu curry, Japanese curry typically served with a breaded and fried pork or chicken cutlet, is one such B-kyu gurume dish. The team at UPSTAIRZ at Zentis Osaka have elevated the popular Osaka speciality, offering a spiced Japanese beef filet cutlet curry. Different from regular Japanese curry, the infusion of spiciness adds a flavorful, yet subtle kick to it. A favorite among guests, their version of the curry is made with house-blended spices and the premium Japanese beef filet, making the cutlet delectably tender. Paired with the crispy katsu panko, there’s a wonderful burst of flavors and textures in every bite.
Roll into Cam Ranh For a Traditional Favourite
Banh cuon, which means "rolled cake" in Vietnamese, consisting of delicate steamed rice rolls filled with savory ingredients, has origins dating back to the Ly Dynasty (1009-1225) in northern Vietnam and is popular throughout the country. Influenced by Chinese and French cuisines, bánh cuốn remains distinctly Vietnamese and, served at a street stall or upmarket restaurant, epitomises Vietnam’s culinary creativity and craftsmanship. Served at Alma Resort’s daily buffet breakfast spread at Alma Garden, the Vietnamese steamed rice rolls are made fresh as the rice flour dough is most delectable when soft. The filling is made up of minced pork, ear mushroom, white onion, shallots, black pepper, fish sauce, and sugar. Alma serves the dish with fresh Vietnamese herbs and bean sprouts, fried shallots, sliced cinnamon pork loaf, fresh chili paste and a dipping sauce featuring fish sauce and sugar with small chunks of pineapple and tomato.
Go Pineapples In Hong Kong for a Pineapple Bun
Despite its moniker, Hong Kong’s popular pineapple does not contain pineapple; the sweet bun’s surface texture resembles that of a pineapple. Served at the elegant Wan Chai hotel The Hari Hong Kong’s daily buffet breakfast at restaurant Lucciola, the bun’s topping consists of a dough similar to sugar cookies, made from sugar, eggs, flour, and lard, giving it a crunchy, sweet flavour. The bread beneath is a softer, sweeter dough typical of Hong Kong-style breads. The origin of the humble pineapple bun, enjoyed at breakfast or during afternoon tea, is unclear. According to Tse Ching-yuen, the owner of Tai Tung Bakery, established in 1943, the buns were originally called crispy-skin buns until customers started calling them pineapple buns. In June 2014, Hong Kong’s government recognised the pineapple bun as a part of the city’s intangible cultural heritage.
A Novel Take on a Ubiquitous Northern Thai Dish
With its blend of soft and crispy noodles in a creamy coconut curry broth typically served with either beef, chicken or pork, Khao Soi is hands down Chiang Mai and Northern Thailand’s signature dish. It's believed to have been brought to Chiang Mai by Muslim Chinese traders in the 19th century, possibly as a variant of Burmese noodle curry. Meliá Chiang Mai’s 21st floor restaurant MAI Restaurant and Bar serves an innovative interpretation of the ubiquitous Chiang Mai dish created via a thoughtful cooking process designed to minimize food waste as part of the hotel’s 360° Cuisine concept. ‘Pappardelle Soi Neur’ is made up of fresh homemade pappardelle with creamy khao soi curry sauce and slices of seared Australian beef sirloin, served with homemade pickled vegetables and chili oil. “We make the pappardelle fresh on every order, the chilli paste is homemade and incorporates every part of each ingredient possible including chilli, shallot, garlic, galangal, coriander root and more. With the leftover fat trimmings from the Australian sirloin, we extract oil that we then use to make chilli oil,” the hotel’s executive chef Suksant Chutinthratip (Billy) said.
Traditional Thai Dish Blossoms with Onion Flower Stems in Bangkok
Originally a humble home-cooked staple in Thailand, stir-fried onion flower stems with pork has gradually become a common item in local eateries and rice shops across the Kingdom, particularly in its central and northern regions. The dish is also closely tied to areas near the vast Suan Luang Rama 9 Park in Bangkok, where homegrown ingredients and royal projects have encouraged sustainable farming. INNSiDE by Meliá Bangkok Sukhumvit all-day dining restaurant The Kites Eatery serves the irresistible Thai stir-fry featuring crisp onion flower stems and tender pork, cooked over high heat with garlic and savory sauces, balancing sweetness, freshness, and umami flavor. In addition to onion flower stems and pork, the hotel’s dish features carrot, onion, fried garlic, oyster sauce, soy sauce, salt, sugar and black pepper. The Kites Eatery’s design is inspired by Suan Luang Rama 9 Park and the popular past-time of kite-flying at the park.
A Quintessential Taste of Hanoi
Bún chả is one of Hanoi’s most iconic culinary treasures, a harmonious blend of smoky grilled pork, delicate rice vermicelli, fresh herbs, and a tangy-sweet dipping sauce. Unlike phở, which is often enjoyed at breakfast, bún chả is a lunch favorite for locals. Spice Garden at Sofitel Legend Metropole Hanoi serves a legendary – and elevated – version of this beloved dish. The name “bún chả” refers to its key components: bún (fresh rice vermicelli) and chả (grilled pork). The dish features two types of pork: minced patties (chả viên) and thinly sliced belly (chả miếng), both grilled over charcoal for a fragrant and caramelized finish. Bún chả is served with a basket of fresh herbs and a bowl of heated fish sauce mixed with vinegar and sugar with pickled green papaya and carrot. Bún chả gained international recognition when U.S. President Barack Obama famously shared a meal with the late chef Anthony Bourdain during his visit to Hanoi.
