Savour a taste of history with these famed dishes of Southeast Asia delivered right to your doorstep

Setting them apart from other nations, these tantalising favourites are interwoven into the identity of each country within Southeast Asia. Sink your teeth into these iconic dishes and send your taste buds on an invigorating vacation around the region despite being stuck at home!


A recipe of the Iban people, the Bamboo Chicken is one of the most popular dishes in Brunei. A fool-proof way to prepare this dish developed by the tribal people, is to stuff pieces of chicken, marinated with spices and bamboo leaves, into a sturdy bamboo trunk.

99 Bistro and Kitchen takes on Brunei’s favourite dish with their version of the Bamboo Biryani Chicken. The basmati rice tumbles out of the bamboo trunk as one gently knocks on it, releasing a rich fragrance of herbs that is sure to whet your appetite.

Image courtesy of 99 Bistro and Kitchen

To place your orders, visit for more information.



From the scenic lands of Cambodia, the Khmer cuisine is characterised by slightly sweeter dishes with milder heat levels compared to her neighbouring countries.

As one of Singapore’s few restaurants serving Khmer cuisines, Savanh Bistro and Lounge boasts a variety of traditional recipes that deliver their delectable take on various Cambodian dishes. We recommend the Cambodian Style Chilli Basil Chicken comprising shredded chicken sautéed with red chilli paste sauce and basil leaves.

Image courtesy of Savanh Bistro and Lounge

To place your orders, visit for more information.



Proudly crowned the national dish of East Timor, Ikan Pepes is prepared by enveloping freshly minced fish in banana leaves and grilling or steaming it. The banana leaves hug the fish snugly, locking in the flavour of the spices and infusing this dish with a refreshing green fragrance.

Grilled over charcoal, this minced fish fillet is one of Tambuah Mas Restaurant’s signature dishes. This Indonesian restaurant does the dish justice by delivering its authentic plate of Ikan Pepes, good to go with a steaming bowl of rice.

Image courtesy of Tambuah Mas Restaurant

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4. LAOS 

Unique to the culinary scene of Laos, this refreshing combination of herbs and minced meat is known as Larb. Spicy and savoury, the salad is dubbed the unofficial national dish and is made with either raw or cooked meat with a nutritious side of fresh vegetables.

Sabai Fine Thai on the Bay’s classic Larp Moo comes in either minced pork, beef or chicken that is mixed in with grounded roasted rice, shallots, ground chilli, fish sauce and lime juice. Deceptively simple, it can be enjoyed as an appetiser or with a bowl of rice.

Image courtesy of Sabai Fine Thai on the Bay

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Malaysia’s national dish, Nasi Lemak, is an aromatic plate of rice, soaked in coconut milk and steamed with pandan leaves. From local street vendor stalls to fine-dining restaurants, this is a dish that one can spot across Southeast Asia.

Listed in the Michelin Bib Gourmand Singapore in 2019, The Coconut Club serves Nasi Lemak with a side of chicken, fish or otah, crunchy anchovies and a generous helping of sambal. This restaurant’s nutty coconut rice is sure to get you coming back for seconds!

Image courtesy of The Coconut Club

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With many variations emerging from different regions of Myanmar, the Mohinga is a Burmese vermicelli noodle soup commonly enjoyed throughout the day. Typically, slices of catfish or carp and fish paste are cooked in a broth together a myriad of ingredients consisting of chickpea flour, lemongrass, fish sauce, onions, ginger and banana tree stems.

Drawing inspiration from the beautiful Inle Lake in the Shan Hills of Myanmar, Inle Myanmar offers their version of the Mohinga in Singapore. With additions of lime, dried chilli, turmeric and coriander that give this dish its orange tint, this restaurant presents a bowl of soup that warms you all the way down to your toes, especially comforting on a rainy day.

Image courtesy of Inle Myanmar

To place your orders, visit for more information.



The one dish foreigners fall in love with when they visit this island-nation is the aromatic Hainanese Chicken Rice. It is a winning combination of chicken meat poached till it falls off the bones, sitting atop a mountain of rice cooked in chicken stock and a fiery chilli sauce.

One of our favourite places to get our fix is Chatterbox, located at Mandarin Orchard Singapore. Since its launch in 1971, this restaurant is known for its local offerings and has even gone on to attain recognition for its Hainanese Chicken Rice. Served with the mouth-watering trinity of ginger sauce, chilli sauce and dark soya sauce, you’ll definitely be coming back for more!

Image courtesy of Chatterbox

To place your orders, visit for more information.



A dish synonymous with Thailand, Pad Thai is a stir-fry of flat rice noodles tossed in sweet tangy sauce that gives this main course its signature tangy savoury taste with a little touch of sweetness. It was allegedly created in the 1930s by then prime minister Plaek Phibunsongkhram, who promoted rice noodles to forge national identity and curb food shortages after the devastation of World War II.

Trust the chefs at Blue Jasmine to cook up their authentic Stir Fried Pad Thai Prawns. In their reiteration, they throw in some chives and chai poh, then drizzle the dish with fish sauce and tamarind sauce for a perfect marriage of salty and sour.

Image courtesy of Blue Jasmine

To place your orders, visit for more information.



Indigenous to the Philippines, the first recipe of the Adobo dates all the way back to the 17th Century. Simmered in vinegar, black peppercorns and garlic to a golden brown perfection, it is not hard to see why it has become the national dish of the Philippines.

Showcasing a vast variety of Filipino favourites, Gerry’s Grill makes their own Chicken Pork Adobo that offers two types of protein in the same dish. Marinated with vinegar and soy sauce, this tasty dish is a common Filipino family picnic staple.

Image courtesy of Gerry’s Grill

To place your orders, visit for more information.



A Vietnamese legacy, Pho is a popular rice noodle soup with countless variations all over the world. A simple dish sold by street vendors, it has gone on to become the country’s best export thanks to Vietnamese immigrants.

Red Sparrow at Dempsey Hill gets points not just for its ambience but for its Pho as well. The silky rice noodles sit in a clear bone broth and is accompanied with a handful of beansprouts, onions and fresh herbs. A tip from us: squeeze in a little lime for an extra kick!

Image courtesy of Red Sparrow

To place your orders, visit for more information.

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