LU ROU FAN

Lu Rou Fan, which means “Braised Meat Rice” literally, is an extremely popular and incredibly delicious Taiwanese specialty. Made with pork braised primarily in soy sauce and other aromatics, the mixture is spooned over a bowl of steaming hot rice and served with eggs and firm tofu.

TAIPEI

Connect your social?

KIMCHI

Kimchi is a spicy Korean side dish created from salted, fermented vegetables, usually cabbage and radishes. It gets its unique kick from a paste made of chili powder, garlic, ginger, red pepper and sugar and its recognizable tang from fish sauce.

SEOUL

Connect your social?

SOBA

"Soba (そば) noodles are noodles made of buckwheat flour, roughly as thick as spaghetti, and prepared in various hot and cold dishes. Soba dishes are very popular and easily available nationwide. As 100% buckwheat soba noodles tend to be brittle, many restaurants add some wheat flour when preparing their noodles. Depending on the shop, the percentage of buckwheat flour in soba noodles typically ranges between 40% and 100%."

TOKYO

Connect your social?

POON CHOI

"Poon Choi , which is literally translated to “Chinese casserole in a basin”, composes an important part of the Walled village culture in the New Territories. Villagers feast on the cuisine whenever there are celebrations connected with rituals, weddings, festivals, ancestor worship and other local events as an expression of village dining culture. However, this traditional Chinese dish was first invented in the Song Dynasty. It contains critical cultural values to Hong Kong and has shifted into different shapes in our modern world."

HONG KONG

Connect your social?

XIAO LONG BAO

"Narrowing down the origins of the xiao long bao brings many aspects of China into play, from teahouse owners to ancient emperors. Over the centuries Shanghai’s vendors have honed their craft, packing perfection into a soup-filled steamed bun."

SHANGHAI

Connect your social?

YONG TAU FOO

"It is a traditional dish of Hakka cuisine China. Dig a hole on the square tofu and stuff the hole with minced meat, mushroom, etc, then boil it over low heat till the surface becomes golden crispy. The flavor of pork penetrates into tofu, which make the tender tofu more delicious."

SHENZHEN

Connect your social?

CHICKEN PARMIGIANA

The combo of flattened chicken breast, ham, napoli sauce and melted cheese is a total pub classic. But who invented it? And how did it become so popular in Australia?

SYDNEY

Connect your social?

PASTRAMI

What began as an clever way for impoverished Eastern European Jewish immigrants (most likely from Romania, in this case; “pastrami” is derived from the Romanian pastramă) to preserve cheap cuts of meat in the late 19th century has turned into one of the city’s most iconic foods. This is classic New York on a plate.

NEW YORK

Connect your social?

BHELPURI

Bhelpuri (also spelled bhel puri) is a type of chaat - a savory snack that is commonly served in cafés and street carts throughout India. There is a lot of debate about what should go in a bhelpuri, but the most commonly used ingredients include puffed rice, ground nuts, potatoes, fried noodles, onions, and chilis.

MUMBAI

SPLIT PEA SOUP

It's the perfect dish for long Canadian winters - dried peas, salt pork, root vegetables and dried herbs could all be stored for long periods of time, making it possible to cook up a big pot of soup even in the darkest, coldest days of the year.

TORONTO

SHISA NYAMA

Shisa nyama (braaied or barbecued meat) is the trademark dish of this local restaurant and watering hole, just a stone's throw from famous Vilakazi Street. The establishment has a laid-back vibe, resulting in its popularity as a hangout.

JOHANNESBURG

PICADINHO

What is Picadinho? It is a dish of rice, meat cut into chunks, beans and last but not least, fried egg. It is usually served on Mondays in restaurants.

SAO PAULO

GREEN SAUCE

with hard-boiled eggs and boiled potatoes

Frankfurt Green Sauce is served cold over hard-boiled eggs and boiled potatoes. It is made of seven different kinds of herbs: borage, chervil, cress, parsley, salad burnet, sorrel and chives.

FRANKFURT

ZURCHER GESCHNETSELTES

If you ask the locals about traditional Zurich dishes, you are guaranteed to hear the name, “Züri Gschnätzlets” – or “Zürcher Geschnetzeltes” in High German. This dish is made from thinly-sliced strips of pan-fried veal in a delicious creamy sauce. It is typically served with rösti (pronounced “rurr-sh-ti”), comprising coarsely grated potato in the form of a potato cake.

ZURICH

RAGGMONK

According to Swedes, lingonberries go with everything, and raggmunk is no exception. This potato pancake is fried in butter and usually served with fried pork. It’s eaten typically during the winter months – in Sweden, people prefer not to use newly harvested potatoes – but no one will judge you if they catch you tucking in at another time of the year.

STOCKHOLM

PALING IN 'T GLOEN

'Paling in 't groen' or eel in green sauce is a traditional Flemish dish of international renown. To many connoisseurs, the sauce is what makes this dish unique. It's therefore an obligatory stop during your trip in Flanders. Can't get enough of it? Use the recipe below to surprise your guests with this unique Flemish dish.

BRUSSELS

WENTELTEEFJES

Wentelteefjes is a Dutch delicacy that is usually prepared and served for breakfast, consisting of bread slices that are dipped in a combination of milk, eggs, and cinnamon, then baked in butter on both sides until they develop a crispy texture. The bread slices are then sprinkled with sugar or drizzled with honey. Easy to prepare and flavorful, this great way of using up leftover bread will put a smile on every child's face in the Netherlands.

AMSTERDAM

RISOTTO

The bright yellow color is from the saffron, a spice that in Italian cuisine is often very popular. Everything else comes from centuries of improvement. Bring to the table this creamy risotto, one of the most traditional dishes of the city of Milan.

MILAN

COCIDO MADRILINO

For generations, cocido was strictly a home-cooked meal, but modern-day madrileños increasingly seek it out at restaurants. Typically, the dish arrives at the table in three courses, known as tres vuelcos. The Spanish have an expression, “sota, caballo, y rey” (knave, horse, and king), derived from a deck of cards. According to Miguel Ullibarri—a former madrileño who lives in Cádiz and ..

MADRID