Osiyodagi g'arbiy oziq-ovqat - Western food in Asia

Osiyodagi g'arbiy oziq-ovqat ko'pincha G'arbliklar uchun deyarli tanib bo'lmaydigan darajada lokalizatsiya qilinadi, G'arbdagi Osiyo, xususan xitoy oshxonalariga o'xshash vaziyat. Ushbu maqola Osiyoda rivojlangan G'arb oziq-ovqat mahsulotlarining noyob o'zgarishlari haqida umumiy ma'lumot berishga qaratilgan bo'lib, ular tashrif buyuruvchilarni qiziqtirishi mumkin.

Osiyoning aksariyat yirik shaharlarida va deyarli barcha yuqori toifadagi mehmonxonalarda G'arb restoranlari mavjud va ko'plab chet elliklar restoranlarni, asosan, sayyohlik shaharlarida yoki plyajdagi kurort zonalarida, haqiqiy G'arb taomlari bilan boshqaradilar. Ushbu joylar tegishli manzil maqolalarida keltirilgan, ammo ushbu maqolada ular mavjud emas. Buning o'rniga u G'arb ovqatining mahalliy moslashuviga e'tibor qaratmoqda.

G'arbning ko'plab tezkor oziq-ovqat tarmoqlari Osiyoda joylashgan bo'lib, aksariyati menyularni qisman mahalliy imtiyozlarga moslashtirgan. Ko'pincha qisman G'arb menyusiga ega mahalliy tezyurar ovqatlanish tarmoqlari ham mavjud. Ba'zi fastfudlar shuning uchun quyidagi mamlakat bo'limlarida ko'rib chiqilgan.

Tushuning

Osiyo va G'arb madaniyati o'rtasidagi aloqa qadimgi davrlardan beri mavjud bo'lib, Osiyo va Evropani bog'laydigan eng mashhur qadimiy yo'llardan biri bu Ipak yo'li. XV asrdan boshlab yevropaliklar uzoq mamlakatlarga suzib yurishni boshladilar Kashfiyot yoshiOsiyo va Evropa o'rtasida dengiz orqali savdo yo'llarini o'rnatgan. Portugaliyaliklar Osiyoga dengiz orqali etib borgan birinchi evropaliklar bo'lib, Osiyoda birinchi Evropa mustamlakasini tashkil etishdi Goa 1510 yilda va Sharqiy Osiyoda birinchi Makao 1557 yilda. Boshqa ko'plab mustamlakachilar, savdogarlar va missionerlar ergashdilar.

Ushbu aloqa G'arbning oshpazlik madaniyatining Osiyoga kirib kelishiga olib keldi, bu ko'pincha an'anaviy Osiyo tarkibiy qismlari va pishirish texnikasi bilan birlashtirilib, G'arb taomlarining o'ziga xos uslublarini keltirib chiqardi, ular G'arbliklar uyda odatlanib qolganidan farq qiladi.

Postdan keyin rivojlangan G'arbdan byudjetli sayohatchilarning butun subkulturasi mavjud.Ikkinchi jahon urushi davr, natijada biz ularga ta'rif beradigan yo'nalishlar bo'yicha ko'plab mahalliy korxonalar paydo bo'ldi Xippi izi va Banana pancake izi maqolalar. Ayrim ovqatlar, masalan, bananli krep yoki yogurtli-mussli nonushta, chet el taomlarining moslashuvi, ammo bu joylarda juda eklektik menyu mavjud. Masalan, Indoneziyada restoran asosan mahalliy taomlardan tashkil topgan, ammo guakamol va sut kokteyli kabi qo'shimchalar bilan ta'minlangan menyu taklif qilishi mumkin.

"G'arb" deb hisoblanadigan narsalarning ta'rifi ham aniq belgilanmagan, ammo umuman olganda, osiyoliklar bu atamani Evropadan yoki Shimoliy Amerikadan kelgan odamlarga qaraganda kengroq ma'noda ishlatishadi. Masalan, ko'plab osiyoliklar o'ylashadi Ruscha "G'arbiy" bo'lish uchun oziq-ovqat.

Tarkibi

G'arbning bir qator ingredientlari Osiyodagi oshxonalarda ishlatiladi, har xil darajada begona, lekin bitta Yangi dunyo yo'qligini tasavvur qilish qiyin bo'lgan tarkibiy qism qalampir. Ispaniya konkistadorlar XVI asrda ularga yoqdi va ularni Evropaga va Filippindagi koloniyalariga olib keldi, u erda ular Sharqiy Osiyoda tarqaldi va portugallar xuddi shu tarzda Hindistonga olib kelishdi. Qora qalampir, zerdeçal yoki zanjabil kabi ziravorlardan farqli ravishda issiqlikni ta'minlaydigan ushbu yangi mevalar katta zarba bo'ldi va Sichuan, Xunan, Koreys, Tailand, Hind, Malay va boshqa ko'plab Osiyo oshxonalarining ajralmas qismiga aylandi. .

Dastlab Yangi Dunyodan kelgan boshqa bir qator oziq-ovqatlar hozirgi kunda Osiyoning turli qismlarida keng tarqalgan. Kartoshka bug'doy va guruch singari mavjud asosiy ekinlarni siqib chiqarmadi, ammo Janubiy Osiyo oshxonasida odatiy narsaga aylandi. Pomidorlar u erda ham muvaffaqiyatga erishdilar va Ispaniyaning ta'siri tufayli Filippinda ham keng qo'llaniladi, ammo boshqa Sharqiy Osiyo oshxonalarida kamroq foydalaniladi. Papayalardan Filippin, Indoneziya, Laos va Tailandda ham keng foydalaniladi, ananas va guava esa bir qator Osiyo mamlakatlarida mashhurdir. Makkajo'xori (makkajo'xori) ko'plab Osiyo mamlakatlarida biroz keng tarqalgan (va ko'p miqdorda ishlab chiqarilgan, garchi ularning aksariyati hayvon ozuqasi uchun). Kassava, shirin kartoshka, yerfıstığı, kaju va ko'plab loviya va qovoq navlarining barchasi Osiyo oshxonalarida foydalanishni topdi. Avakado hozirda Janubi-Sharqiy Osiyoning bir qator mamlakatlarida etishtiriladi, ammo odatda mahalliy oshxonada keng tarqalgan tarkibiy qism emas.

Allspice O'rta Sharqdan uzoqroq tarqalmagan bo'lsa-da, shokolad va vanil endi butun dunyoga ma'lum va iste'mol qilinmoqda. Indoneziya kakao loviya ishlab chiqarishda uchinchi, vanil ikkinchi o'rinda.

Yemoq

Sharqiy Osiyo

Xitoy

Shuningdek qarang: Xitoy oshxonasi

G'arb taomlarining xitoy tilidagi umumiy atamasi 西餐 (xīcān) tarkibiga frantsuz yoki italyan taomlarining asl uglerod nusxalaridan tortib, G'arb mamlakatlarida topilmaydigan mahalliy ixtiro qilingan G'arb uslubidagi idishlarga qadar hamma narsani kiritish mumkin. McDonald's, KFC, Pizza Hut va Burger King singari ko'plab tezyurar Amerika zanjirlari Xitoyda mavjud, ammo menyular ko'pincha Xitoy tomog'iga moslashgan. Ba'zilar o'zlarining kontseptsiyasini o'zgartirishga majbur bo'lishdi; tez ovqatlanish tarmog'i bo'lish o'rniga, Pizza Hut - bu Xitoydagi to'liq xizmat ko'rsatadigan restoranlar tarmog'i. Xitoy tomoqlaridagi mintaqaviy farqlarni hisobga olish uchun menyular ko'pincha mintaqalar o'rtasida farq qiladi.

DeDa Western restoranidan Shanxay uslubida qovurilgan cho'chqa pirzola

Shanxay 1846 yildan 1945 yilgacha ko'plab xorijiy imtiyozlarga ega bo'lgan va G'arb taomlarining o'ziga xos mahalliy uslubini ishlab chiqqan Haipay oshxonasi (海派 西餐 hǎipài xīcān). Shu kunlarda, Shanxayning xalqaro miqyosida tobora kengayib borayotgani va natijada, g'arbiy oshxonalarning mavjudligi oshib borayotganligi sababli, Xaypay oshxonasini topish qiyinlashmoqda, ammo eski Shanxay aholisi tomonidan tez-tez homiylik qilinadigan bir necha eski maktablarning G'arb restoranlarida mavjud. Ushbu restoranlarning ba'zilari o'z ichiga oladi Red House restorani (红 房子 西 菜馆 hóng fángzi xīcài guǎn), "Swan Shanghai Pavillion" restorani (天鹅 申 阁 西 菜 社 tiān'é shēn gé xīcài shè), Deda restorani (德 大西 菜 社 dédà xīcài shè), Temza restorani (泰 晤 士西 餐 社 tàiwùshì xīcān shè) va Richard restorani (新 利 查 西 餐馆 xīn lǐchá xīcān guǎn). Xaypay oshxonasi asosan frantsuz, nemis, italyan, rus va ingliz oshxonalaridan ilhomlangan. Ning mahalliy varianti Worcestershire sousi (辣 酱油 là jiàngyóu) odatda Haipai oshxonasida ishlatiladi, ammo ingliz tilidagi asl nusxadagi umami lazzatiga ega emas. Odatda Haipai taomlariga quyidagilar kiradi:

• Shanxay uslubidagi borscht (罗宋汤 luósòng tāng)
• Qovurilgan cho'chqa go'shti (炸猪排 zhá zhūpái)
• Kartoshka salatasi (土豆 色拉 tǔdòu sèla)
• Pishirilgan mollyuskalar (烙 蛤蜊 lào gélí)
• Napoleon keki (拿破仑 nápòlún)

Haipay oshxonasida ko'plab g'arbiy uslubdagi pirojnoe va xamir ovqatlar mavjud, ammo ularni topish tobora qiyinlashmoqda. Yuqorida aytib o'tilgan restoranlarning bir nechtasi, jumladan, Temza restorani, "Red House" restorani va "Deda" restorani ham o'zlarining novvoyxonalarini boshqaradilar, ularning har biri o'zlarining Xaypay uslubidagi imzosi bilan jihozlangan. Misol uchun, Temza ular uchun tanilgan kori puf (咖喱 角 gālí jiǎo), kuai shuang (快 爽 kuài shuǎng) va sariyog 'keki (牛油 蛋糕 niúyóu dàn gāo), Red House ular uchun tanilgan dengiz o'tlari qandolat (海苔 饼 hǎitái bǐng) va Deda ular bilan tanilgan limonli pirog (柠檬 派 níngméng pài). Haipai uslubidagi bir nechta mustaqil nonvoyxonalar, shu jumladan Picardie novvoyxonasi (衡山 饼屋 héngshān bǐngwū), ular uchun ma'lum kashtan keki (栗子 粉 蛋糕 lìzi fěn dàn gāo), Kayziling (凯 司令 kǎisīlìng), ular uchun ma'lum tiniq non (别 司 忌 biésījì) va shokoladli ekler (哈 斗 hadu), Dexing Fang (德兴 坊 西 点 déxìng fáng xīdiǎn), karamel nougat (焦糖 焦糖 焦糖) bilan tanilgan jiāotáng niúzhá), Shenshen novvoyxonasi (申 申 面包房 shēnshēn miànbāo fáng), ular uchun ma'lum mini kruvasan (小 羊角 xiǎo yángjiǎo) va Oq Magnoliya novvoyxonasi (白玉兰 面包房 bái yùlán miànbāo fáng), ular uchun ma'lum yumshoq non (白 脱 小 球 bái tuō xiǎo qiú). Shuningdek, mavjud Jinchen mehmonxonasi^{[o'lik havola]} (金 辰 大 饭店 jīnchén dà fàndiàn), bu o'ziga xos Haipai uslubi bilan mashhur gelato (冰糕 bīng gāo).

Shanxaydan tashqari, xitoyliklar orasida G'arb ovqatlari bilan mashhur bo'lgan yana bir shahar Harbin, avvalgi Rossiya mustamlakasi. Rossiyaning Xarbinga immigratsiyasining birinchi to'lqini 1897-1905 yillarda, ko'p odamlar Rossiyada qurilgan Xitoy Sharqiy temir yo'lida ishlash uchun bu erga ko'chib kelganlarida sodir bo'lgan. Ikkinchi to'lqin bu erda 1917-1923 yillarda rus inqilobidagi kommunistik g'alabadan so'ng, ko'plab yuqori darajadagi ruslar yangi kommunistik tuzumdan qochib, Xarbinda joylashgandan so'ng paydo bo'ldi. Ushbu rus muhojirlari o'zlarining oshpazlik an'analarini o'zlari bilan birga olib kelishgan va yillar davomida mahalliy shimoliy-sharqiy xitoy oshxonasining lazzatlari va texnikalarini o'z ichiga olganlar. Rus oshxonasi sifatida tanilgan Harbin rus oshxonasi (哈尔滨 俄式 西餐 Hā'ěrbīn esshi xīcān). Rossiyaning aniq ta'sirini ko'rsatadigan mahalliy oziq-ovqat mahsulotlari orasida Harbin uslubida dudlangan mazali qizil kolbasa (哈尔滨 红肠 Hā'ěrbīn hóngcháng) va ma'lum bo'lgan rus javdar noniga asoslangan non turi Dalieba (大 列 巴 dà liěba). Rus oshxonasining mahalliy uslubiga xizmat ko'rsatadigan bir nechta eski maktab restoranlari mavjud, ammo ularning aksariyati bugungi kunda o'rtacha ovqatlar bilan ta'minlanadigan sayyohlik tuzoqlariga aylangan. Shunga qaramay, mahalliy ovqatlanishchilar tomonidan yaxshi baholangan ikkita restoran 92 ° C rus oshxonasi restorani (92 ° C 俄式 厨房) jiǔshíèr shèshìdù éshì chúfáng) va Jiangpan restorani (江畔 餐厅 jiāngpàn cāntīng). Harbinning ba'zi bir rus taomlari quyidagilarni o'z ichiga oladi:

• Borsch (红 菜汤 hóngcài tāng)
• Chuqur qovurilgan go'shtli bulochkalar (油炸 包 yóuzhá bāo)
• Sut sousi qovurilgan mol go'shti pirogi (奶汁 肉饼 nǎizhī ròubǐng)
• Qoramol go'shti (罐焖 牛肉 guàn mèn niúròu)
• Qisqichbaqa gorshochki (罐 虾 guàn xiā).

Shuningdek, Xarbinda taniqli muzqaymoq do'koni joylashgan Zamonaviy (马 迭 尔 mǎdié'ěr), 1906 yilda rus yahudiylari tomonidan tashkil etilgan va shu bilan mahalliy aholiga ma'lum bo'lgan sut popsicles (冰棍 bīng gùn).

Gonkong

Tai Ping Koon restoranidan shveytsariyalik tovuq qanotlari.

Gonkong a Britaniya mustamlakasi 1841 yildan 1997 yilgacha va tez-tez "soya sousi G'arb taomlari" deb nomlangan G'arb taomlarining o'ziga xos mahalliy uslubini ishlab chiqdi. Ushbu oshxona uslubi asosan 1950-yillarda paydo bo'ldi, tobora ko'proq mahalliy aholi o'zlarining mustamlakachilarining oshxonalarini tatib ko'rishni xohlashdi, lekin aslida juda kambag'al bo'lib, haqiqiy narsalarga xizmat qiladigan restoranlarda ovqatlanishlari mumkin emas edi. Shu sababli, mahalliy oshpazlar ko'plab G'arb taomlarini mahalliy bozorga moslashtirdilar, ko'pincha G'arbdan qimmatroq ingredientlarni import qilish o'rniga arzonroq mahalliy ingredientlardan foydalanadilar. Bugungi kunda ushbu taomlar Gonkong oshpazlik sahnasining ajralmas qismi sifatida qaralmoqda va Gongkong oshxonasi bilan Xitoy materikidagi kanton tilida so'zlashadigan qismlarni ajratib turuvchi asosiy omillardan biri hisoblanadi.

Gongkong uslubidagi G'arb taomlari odatda taniqli byudjetli restoranlarda taqdim etiladi cha chan teng (茶 餐廳), garchi bu oshxonada yuqori narxlarda xizmat ko'rsatadigan ba'zi restoranlar ham bor, eng mashhuri Tai Ping Koon restorani (太平 館 餐廳) Gongkong bo'ylab to'rtta joyda joylashgan bo'lib, u bir asrdan ko'proq vaqt davomida biznes yuritgan va shveytsariyalik tovuq qanotlari va ulkan pishirilgan sufle ixtiro qilgani bilan tanilgan.

Gongkongdan kelgan ba'zi bir G'arb taomlari:

• Yaltiroq tovoqli taom (鐵板 餐) - Gongkongda g'arbiy uslubdagi go'sht va baliq ovqatlariga xizmat qilishning keng tarqalgan usuli, ko'pincha biftek.
• "Shveytsariya" tovuq qanotlari (瑞士 雞翼) - shirin soya sousiga asoslangan marinad bilan ta'mga solingan tovuq qanotlari.
• Cho'chqa go'shtidan pishirilgan guruch (焗 豬扒 飯)
• Choy bilan kofe yoki Yuenyeung (鴛鴦)
• Borscht (羅宋湯) - farq shundaki, Gonkong restoranlarida sho'rva uchun lavlagi o'rniga tomat pastasi ishlatiladi
• Gonkong uslubidagi frantsuzcha tushdi (西多士) - tuxum xamiriga solingan qovurilgan yerfıstığı sendvichi va sariyog 'va sirop bilan xizmat qiling.
• Gigant pishirilgan sufle (梳 乎 厘) - butun partiya o'rtasida bo'lishish uchun mo'ljallangan
• Tuxum tuxumlari (蛋 撻) - odatda dim sumda xizmat qiladi, shuningdek, maxsus nonvoyxonalar tomonidan sotiladi; Kanton tanglayiga moslashtirilgan bo'lsa-da, ingliz kremi tartsidan ilhomlangan

Yaponiya

Shuningdek qarang: Yapon oshxonasi

Yaponiya va G'arb o'rtasidagi bilvosita savdo XVI asrda Makao orqali boshlangan. G'arbning ta'siri 1854 yildan so'ng, amerikalik komodor Metyu Perri o'zining eng yuqori darajadagi dengiz uskunalarini ishlatib, Yaponiyani G'arb bilan o'zaro savdo-sotiqni ochishga majbur qilish uchun majbur qildi. Bu Tokugawa Shogunatining qulashiga olib keldi va hokimiyat 1868 yilda Meiji-ning qayta tiklanishi deb nomlangan imperator Meidjiga qaytarildi. Keyinchalik Yaponiya o'zini G'arb modellari asosida modernizatsiya qilish uchun katta harakatga boshladi va g'arbiy bo'lmagan birinchi davlatga aylandi. mamlakatni sanoatlashtirish va birinchi bo'lib 1905 yil rus-yapon urushida Evropa qudratini mag'lub etish. Ular G'arbning ko'plab madaniy ta'sirlarini, shu jumladan G'arb oshxonalarini, ko'pincha retseptlarni mahalliy yapon tanglayiga mos ravishda o'zgartirgan bo'lsalar ham qabul qildilar.

Yōshoku (洋 食) - yaponcha "g'arbiy ovqat" so'zi bo'lib, unda mashhur frantsuz xamir ovqatlarining molekulyar darajadagi uglerod nusxalaridan tortib, Yaponiya tanib bo'lmaydigan piyoz va jo'xori-kartoshka pitssasi va cod roe bilan spagetti kabi narsalar mavjud.

Yapon kori guruchi

Kori (カ レ ー karē) Yaponiyaga 19-asrda inglizlar tomonidan kiritilgan, moslashtirilgan va hozirda juda keng tarqalgan. Bu hind karridan ancha farq qiladi va g'arbiy oshxonaga o'xshaydi, go'shti va odatdagi sabzavotlari (piyoz, sabzi va kartoshka) qalin jigarrang sousda, juda kam issiqda. Bu ko'pincha xizmat qiladi kori guruch (カ レ ー ラ イ ス karē raisu), odatda yarim oq oq guruch va yarim karrli plastinkada va yapon tuzlangan bodring bilan kiyingan fukujinzuke (xirillagan qizil daikon) yoki rakkyō (inju piyoz). Bundan tashqari, u bilan xizmat qilish mumkin udon makaron yoki kori non tayyorlash uchun nonga to'ldirilgan. Yapon kori, xususan kori guruchi o'z-o'zidan xalqaro miqyosda mashhur bo'lib, hatto eksport qilinmoqda; Masalan, Shanxayda yaponcha kori taklif qiladigan ko'plab restoranlar mavjud.

Garchi guruch yapon oshxonasining kvintessensial donasi bo'lib qolsa-da, non (パ ン pan, portugal tilidan pão) Yaponiya didiga mos ravishda moslashtirildi. Yaponlar odatda qalin xiralashgan po'stlog'i va chaynalgan ichki joylari bilan rustik nonlarga ahamiyat bermaydilar; Buning o'rniga, eng keng tarqalgan mazali non, ularning nomi ma'lum bo'lgan to'rtburchak oq sendvich nonini olishdir shokupan ("Non yeyish"). "Oq non" so'zlashuv ma'nosidan farqli o'laroq, shokupan zerikishdan boshqa narsa emas. G'arb suti noni bilan taqqoslaganda, u biroz shirinroq va paxta singari deyarli qulab tushadigan yumshoq to'qimalarga ega. Odatda G'arbiy uslubda nonushta qilishda ishlatiladi, u erda juda qalinligi 3 sm yoki 1 dyuymgacha kesiladi! - tushdi va ustiga sariyog 'yoki murabbo soling. U shuningdek uchun ishlatiladi sendvichlarBularga tuxum salatining sendvichi (qattiq pishgan tuxum va sarig'li yapon mayosidan ko'p bo'lmagan darajada ishlatilishi bilan maqtalgan) va cho'chqa yoki tovuq kotlet sendvichining yaponcha talqinlari, shuningdek, noyob ixtirolar kiradi. mevali sendvich (qaymoq va qulupnay yoki ba'zan boshqa mevalar). Yaponiyada ixtiro qilingan bir nechta non va xamir ovqatlar bozorni to'ldiradi, shu jumladan anpan (あ ん パ ン, adzuki loviya yoki ba'zan kunjut, kashtan va boshqalardan tayyorlangan xamir bilan to'ldirilgan shirin rulon) va qovun non (メ ロ ン パ ン meron pan, kantalupaga o'xshash tarzda shakarli pechene bilan shirin bulka; eng yaxshi iloji boricha yangi edi, chunki pechene tepasi yaxshi saqlanmaydi). Do'konlarda va novvoyxonalarda kori non (kori sousi bilan to'ldirilgan qovurilgan bulochka) va yapon taomlari bilan to'ldirilgan sosiska kabi boshqa duragaylar juda ko'p. yakisoba (jigarrang sous bilan aralashtirilgan qovurilgan noodle va sabzavotlar; rulonga solinganda, odatda mayo bilan maydalanadi) yoki chikuva (baliq xamiri tayoqchalari).

Mos burger bu gamburgerga ixtisoslashgan yapon fastfud tarmog'i. Ularning menyusidagi ba'zi noyob narsalar orasida guruch burgerlari (non o'rniga guruch pishiriqlaridan foydalaniladi) va ularning burgerlarida ishlatiladigan plombalarning ko'pincha aniq yaponcha burmasi bor. Yaponiyaning ko'plab filiallaridan tashqari, Mos Burgerning boshqa Osiyo mamlakatlari va Avstraliyada ham filiallari mavjud. Amerikaning ko'plab tezyurar oziq-ovqat zanjirlari ham Yaponiyada katta ahamiyatga ega, ko'pincha Yaponiyaga xos bo'lgan menyu mahsulotlari mavjud. Yaponiyaning Rojdestvo an'analari - KFC dan kechki ovqat uchun qovurilgan tovuq go'shti buyurtma qilish.

G'arbiy shirinliklar, xususan, pirojnoe va pirojniylar, shuningdek, ularning ajoyib taqdimotiga moslashtirilgan va hayratga solingan, ammo aksariyati sezilarli darajada farq qilmaydi. Eng keng tarqalgan o'zgarish bu yapon ingredientlaridan foydalanish, masalan, tiramisu yoki shunga o'xshash narsalarda shokolad va kofe o'rniga matcha (achchiq yashil choy kukuni) dan foydalanish. mil-feil (Kit Kat barlari haqida gapirmasa ham), yuzu (yapon tsitrusi) bilan xushbo'y makaron yoki ume (Yapon olxo'ri, aslida o'rikka yaqinroq) va muzqaymoqning ko'plab kutilmagan ta'mlari, shu jumladan qora kunjut, yashil choy, shirin kartoshka va soya sousi. Shokolad (チ ョ コ レ ー ト chokorēto) shuningdek, Yaponiyaga evropaliklar tomonidan Meiji davrida tanishtirilgan, u erda u turli xil noyob shakllarda joylashtirilgan. Yaponiya shokoladlari ko'pincha matcha, qora kunjut va sakura kabi o'ziga xos ta'mlarga ega, shu bilan birga yapon shokoladining nomi ham ma'lum nama shokolad (生 チ ョ コ レ ー ト nama-chokorēto) trüfga o'xshash o'ziga xos teksturaga ega, eng mashhuri Sapporoasoslangan Roys '. Yaponiyada ham o'z versiyasi mavjud parfayt (パ フ ェ kafe), frantsuz tilidagi asl nusxadan farqli o'laroq, krema o'rniga yangi qaymoq va muzqaymoqdan tayyorlanadigan, shuningdek, mavsumiy yapon mevalarini o'z ichiga oladi. Parfait asosan Yaponiyada ayollarga xos shirin taom hisoblanadi va erkaklarga xizmat ko'rsatishni rad etishmasa ham, ular g'alati ko'rinishga ega bo'lishlari mumkin. The Xarajuku maydoni Tokio bilan mashhur kreplar (ク レ ー プ kurēpu). Yapon kreplari odatda o'quvchilarga mo'ljallangan ko'cha ovqatlari sifatida sotiladi va ko'pincha konus shaklida o'raladi. Kreplarning o'zi frantsuz kreplaridan juda farq qilmaydi, ammo plombalarning tarkibida ko'pincha mahalliy yapon ingredientlaridan foydalaniladi.

Ixtisoslashgan ko'plab restoranlar mavjud yōshoku Yaponiyaning yirik shaharlarida, ularning ba'zilari bir necha o'n yillar davomida, hatto bir asrdan ko'proq vaqt davomida ish olib borgan. Ba'zi misollar kiradiPanjara Hokutosei (グ リ ル 北斗星) va Meijiken (明治 軒) in Osaka, Rengatei^{[o'lik havola]} (煉 瓦 亭) va Taymeyken (た い め い け ん) in Tokio. The Shiseido xonasi (資生堂 パ ー ラ ラ ー) - bu yaponcha uslubdagi G'arb uchun eng taniqli restoran yaxshi ovqatlanish.

Omuraysu dan Rengatei, mashhur yōshoku Tokiodagi restoran

Yaponiya o'zining g'arbiy uslubidagi ba'zi taomlarini yaratdi:

• hambagu (ハ ン バ バ ー グ) - Gamburgdagi biftekning bir versiyasi: sosli va qo'shimchalar bilan mustaqil gamburger pattasi (xuddi Gavayi lokomokosiga o'xshash)
• omuraisu (オ ム ラ イ ス ス) - "omlet guruchi", ketchup qo'g'irchog'i bilan frantsuzcha uslubdagi omletga o'ralgan qovurilgan guruch.
• wafū sutēki (和風 ス テ ー ー キ) - soya sousi bilan yaponcha tayyorlangan biftek
• wafū makaron (和風 パ ス タ タ) - yaponcha uslubdagi makaron, an'anaviy italyan ingredientlari o'rniga yapon tilidan foydalaniladi. Eng mashhur variantlardan biri mentaiko makaron (明 太子 パ ス タ), tarkibiga makaron, odatda spagetti, qaymoq va achchiq cod roe aralashtiriladi.
• korokke (コ ロ ッ ケ ケ) - frantsuz kroketasi asosida, lekin pishloq o'rniga kartoshka pyuresidan foydalaniladi
• katsu (カ ツ) - qisqa katsuretsu (カ ツ レ ツ ツ, "kotlet"), bu kotlet, eskalop yoki shnitzelning yaponcha versiyasi: yupqa bo'lak go'sht va qovurilgan go'sht. Tonkatsu (豚 カ ツ), cho'chqa go'shtidan foydalanadigan versiya, eng keng tarqalgan, ammo ba'zida tovuq yoki mol go'shti kabi boshqa go'shtlardan foydalanish mumkin. Asosiy taom sifatida odatda qalin vegetarian jigarrang sous va maydalangan karam bilan birga beriladi. Uni bir piyola guruch ustiga berish mumkin va uni tayyorlash uchun tuxum va sous aralashmasi bilan qoplash mumkin katsudon (カ ツ 丼), bir nechta mashhur navlaridan biri donburi (guruch kosasi). Bu, shuningdek, odatda Yapon kori guruchi bilan birga beriladi, bu holda idishda shunday tanilgan katsu karē (カ ツ カ レ ー).
• Yapon pishloqli keki (ス フ レ チ ー ー ズ ケ ケ ー キ キ) - Amerika klassikasining mahalliy o'zgarishi, u amerikalik haqiqiy pishloqlarga qaraganda yumshoq va unchalik boy emas, shuning uchun uni Sharqiy Osiyo tomoqlariga ko'proq moslashtiradi. Boshqa Sharqiy va Janubi-Sharqiy Osiyo mamlakatlarida ham mashhur.

Koreya

Shuningdek qarang: Koreys oshxonasi

Koreys taomlari o'zining kuchli, achchiq ta'mini, hatto chet el restoranlarida ham tez-tez saqlanib turadi. Biroq, Koreya urushidan beri (1950-53) AQSh qo'shinlarining mavjudligi shundan beri ommabop bo'lgan va koreys oshxonasiga uzluksiz kiritilgan spam va sosiskalar kabi ba'zi yangi ingredientlarni va hattoki pishirishning yangi usullarini taqdim etdi. Janubiy Koreyada spam va hot-doglardan foydalanadigan eng mashhur taomlardan biri budae jjigae (부대 찌개), so'zma-so'z "harbiy qism sho'rva", qaysi shaharda paydo bo'lgan Uijeongbu yaqin Seul.

Chimaek - Koreys qovurilgan tovuq va pivo

Koreys qovurilgan tovuqi (치킨 chikin) - AQShning Janubiy klassik qovurilgan tovuqining mahalliy moslashuvi. Amerikalik asl nusxaga juda mos keladigan versiyalar mavjud bo'lsa-da, koreyscha versiyalari qovurilgan tovuqni turli xil souslarda qovurgandan keyin tez-tez sirlaydi. Eng keng tarqalgan variantlar yangnyeom-chikin (양념 치킨), u shirin va baharatlı bilan qoplangan gochujang- asosli sir va ganjang-chikin (간장 치킨), u shirin va mazali soya sousiga asoslangan sir bilan qoplangan. Koreys qovurilgan tovuq go'shti ko'pincha pivo bilan ta'minlanadi va bu kombinatsiya sifatida tanilgan chikin-maekju (치킨 맥주), yoki chimaek Qisqasi (치맥). Koreyaning qovurilgan tovuqlarining mashhurligi Janubiy Koreyaning mashhur dramatik seriyasida namoyish etilgandan so'ng Janubiy Koreyadan tashqarida, boshqa Osiyo mamlakatlariga ham tarqaldi va hatto Qo'shma Shtatlarga tarqaldi, u erda u yirik koreys-amerikalik jamoalari bo'lgan shaharlarda keng tarqalgan.

Janubiy Koreya G'arb keklari, nonlari va boshqa xamir ovqatlarining noyob turlarini taklif qiluvchi ko'plab mahalliy g'arbiy uslubdagi novvoyxonalar tarmog'i mavjud. Tous les Jours (뚜레쥬르) va Parij Bagetasi (파리 바게뜨) bu zanjirlarning eng kattasi, ikkalasi ham chet elda kengaygan va boshqa Osiyo mamlakatlari va AQShda filiallari mavjud.

Makao

Galinha va portuguesa

Makao 1557 yildan 1999 yilgacha portugallar tomonidan mustamlaka qilingan. Ushbu uzoq mustamlakachilik tarixi natijasida portugallarning ilhomlantirgan noyob mahalliy oshxonasi paydo bo'ldi. Makanese taomlari (澳門 土生 葡 菜 菜), bu Portugaliya va Kanton oshpazlik an'analarini, shuningdek, boshqa mintaqalardagi oshpazlik an'analarini birlashtirgan. Portugal mustamlakasi imperiyasi. Makaoda "portugal taomlari" ni reklama qiladigan aksariyat restoranlarda aslida Makan taomlari, ayniqsa, pastdan o'rta narxgacha bo'lgan narxlarda ishlaydi. Makanalik ba'zi bir taomlarga quyidagilar kiradi:

• Tuxum tuxumlari (蛋 撻) - Portugal tiliga asoslangan pasteis de nata, taomning mahalliy variantida kanton tanglayiga moslashtirilgan muhallabi bor va shu sababli uning asl portugalcha versiyasidan farqi bor.
• Galinha va portuguesa (葡 國 雞) - so'zma-so'z "portugal tovuqi", kori asosli sousda pishirilgan tovuq bo'laklaridan iborat taom.
• Galinya afrika (非洲 雞) - so'zma-so'z "afrikalik tovuq", bu taom piri piri sousidagi barbekyu qilingan tovuqdan va hindiston yong'og'i suti kabi Osiyo ingredientlaridan iborat.
• Pato de kabidela (血 鴨 飯) - Portugal taomining mahalliy versiyasi kabidela tovuq o'rniga o'rdak ishlatadigan va guruch bilan xizmat qiladigan.
• Minchee (免 治) - maydalangan mol go'shti yoki pekmez va soya sousi bilan tatib ko'rilgan cho'chqa go'shti solingan guruchli taom.
• Cho'chqa pirzola (豬扒 包) - portugalcha uslubida non rolida xitoycha uslubda qovurilgan cho'chqa go'shtidan tashkil topgan Makaoda klassik oddiy mahalliy taom.

Tayvan

1949 yilda Xitoyda bo'lib o'tgan fuqarolar urushi va Gomintangning Tayvanga chekinishi ortidan Amerikaning ta'siri Tayvanda G'arbning pishirishning turli usullarini qabul qilishga olib keladi va bugungi kunda ba'zi G'arb uslubidagi taomlar Tayvanning tungi bozorlarida asosiy mahsulot hisoblanadi. Tayvanning tungi bozoridagi eng mashhur taomlardan ba'zilari qovurilgan tovuq filesi (炸雞 排 zhá jīpái) va popkorn tovuqi (鹽 酥 雞 yánsūjī), ikkalasi ham AQSh klassiklaridan, Janubiy qovurilgan tovuqdan ilhomlangan.

Tayvan, shuningdek, o'z versiyasini ishlab chiqdi nougat (牛 軋 糖 niúzhátáng) frantsuz tilidagi asl nusxasidan farqli o'laroq, Tayvan versiyasi sutni tarkibiy qismlaridan biri sifatida ishlatadi. Bundan tashqari, Tayvanlik nugatlar ko'pincha Evropada topish qiyin bo'lgan mahalliy ingredientlarni o'z ichiga oladi va bu g'arbiy hamkasblaridan ajralib turadigan o'ziga xos lazzat bag'ishlaydi.

Janubiy Osiyo

Shuningdek qarang: Janubiy Osiyo oshxonasi

Hindiston

Maharaja Mac - bu Big Mac-ning hind ekvivalenti, uning o'rniga mol go'shti tovuq patti bilan almashtirilgan.

Cho'chqa go'shti harom, taqiqlangan Musulmonlar, va mol go'shti taqiqlangan Hindular va ko'plab davlatlarda taqiqlangan, istisnolardan tashqari G'arbiy Bengal va Kerala. Bundan tashqari, deyarli barcha jaynlar va hindular, sihlar va buddistlarning muhim qismi vegetarianlardir. Shuning uchun g'arbiy taomlar ko'pincha vegetarianlar yoki tovuq, echki go'shti yoki odatdagidek go'sht bilan almashtirilgan kamroq qo'y go'shti bilan ajralib turadi. Masalan, siz sayyohlar va yaxshi hindularga xizmat ko'rsatadigan G'arb uslubidagi konditsioner restoranlarda lamburgerlarni uchratishingiz mumkin. Vejeteryan patties kartoshka, pishloqli pishloq yoki turli xil loviya va yasmiqlardan tayyorlanadi. Cho'chqa go'shti (va jambon va pastırma kabi qayta ishlangan shakllari) yirik metropollarda musulmon aholisi unchalik ahamiyatga ega bo'lmagan va nasroniylar jamoati orasida asosiy narsa bo'lgan joylarda mavjud bo'lsa-da, odatda go'sht iste'mol qiladigan hindular uni iste'mol qilmaydi.

Hindistonda G'arb oziq-ovqatidagi eng katta o'zgarishlardan biri bu lazzatdir. Hindlar sendvich, pizza va makaron mahsulotlarini qabul qilishdi, ammo G'arbda iste'mol qilingan taomlarni o'zlariga yoqishi uchun juda yumshoq deb bilishadi. G'arbiy ovqat sayyohlik punktlari tashqarisida hindistonning tanglayiga xizmat qiladi, bu erda ziravorlar ovqatga solinadi va ko'proq miqdorda sous ishlatiladi.

Goatomonidan boshqarilgan Portugaliya yuzlab yillar davomida Evropa oshxonasi ayniqsa kuchli ta'sir ko'rsatgan. Mashhur vindaloo - bu portugal taomining mahalliy moslashuvi, carne de vinha d'alhos (go'sht sharob va sarimsoq bilan) va an'anaviy ravishda cho'chqa go'shti bilan tayyorlanadi, ammo vino Hindistonda keng tarqalmaganligi sababli, sirka ishlatiladi va og'ir dozada chili qalampiri va boshqa hind ziravorlaridan masala qo'shiladi.

Angliya-hind oshxonasi ostida rivojlangan Britaniya hukmronligi, hind oshpazlari ingliz ish beruvchilarining dillariga yoqadigan va mahalliy mavjud ingredientlar va texnikalardan foydalanadigan taomlarni tayyorlashganida. Hind va ingliz oshxonalarida doimiy ravishda mavjud bo'lgan ingliz-hind uslubidagi chutneylar uslublarning birlashishiga misoldir. Ular odatda shakar, ziravorlar va sirka bilan tortilgan mevalardan, hindistonlik an'anaviy bodringda ishlatiladigan xantal yog'idan farqli o'laroq, an'anaviy hind va ingliz britan tuzlash texnikalari, ingliz konservalarini tayyorlash va ba'zan mango kabi hind mevalarini birlashtirishda ishlatadilar.

Nepal

Katmandu ko'plari bor pirog do'konlari. Birinchisi, Jeyn xola 1970 yil atrofida "Tinchlik ko'chasida" Amerika Tinchlik Korpusi ma'murining rafiqasi tomonidan boshlangan. Bu juda katta muvaffaqiyat edi; bir muncha vaqt Hindistonda bo'lgan va ko'p hollarda ularga ergashgan sayohatchilar Xippi izi U erga borish uchun quruqlik yo'li yaxshi G'arb taomlariga tayyor edi. Bundan tashqari, ko'pchilik nepal hashashidan namunalar olishdi - bu juda yuqori sifatli va boshqalar kabi nasha ishtahani kuchaytiradigan mahsulotlar.

Jeyn xola burgerlar va boshqa taomlar bilan to'liq menyuga ega edi, ammo amerikacha uslubdagi haqiqiy pishiriqlar eng mashhur edi. Ichida yaxshi olma bor Himoloyva olma pirogi ixtisoslashgan edi. Uning kofe keki ham juda yaxshi edi.

Tez orada ko'plab taqlidchilar paydo bo'ldi, ularning aksariyati faqat shirinliklarni taklif qilishdi. Hatto "Piroglar xiyoboni" deb nomlanuvchi ko'cha ham bor edi. Yarim asr o'tgach, ko'plab pirog do'konlari hali ham ish olib bormoqda; ularning menyusi hali ham taniqli Amerikaga asoslangan, ammo retseptlar yillar davomida biroz o'zgarib ketdi.

Janubi-sharqiy Osiyo

Malayziya

Shuningdek qarang: Malayziya, Singapur va Bruney oshxonalari

Singapurda Sugee keki.

Malayziya "deb nomlanuvchi gamburgerni o'ziga xos mahalliy qabul qilish uyi Ramly burger. Ushbu o'zgarish foydalanadi halol Malayziyaning "Ramly" oziq-ovqat kompaniyasi tomonidan tayyorlanadigan, qovurilgan tuxumga o'ralgan va ustiga margarin, Worcestershire sousi, mayonez va tez tayyor noodle ziravorlari solingan go'shtli piroglar. Malayziya bo'ylab ko'chadagi oziq-ovqat do'konlarida sotiladigan Ramli burgerlarini topishingiz mumkin.

Malayziyadagi G'arbiy tezkor oziq-ovqat zanjirlari ko'pincha o'zlarining mamlakatlarida topilmaydigan noyob takliflarga ega. KFC Malayziyada, ayniqsa, G'arb mamlakatlarida mavjud bo'lgan variantlarga qaraganda ancha tiniq bo'lgan baharatlı variant juda yaxshi ko'rib chiqiladi.

Malakka 1511 yildan 1641 yilgacha portugallar tomonidan mustamlaka qilingan, ular gollandlardan mag'lub bo'lgan. Ushbu davrda ko'plab portugaliyaliklar Malakka shahrida joylashdilar va mahalliy malaylarga uylanishdi Evroosiyo jamiyat. Keyinchalik, bu hudud Gollandlar tomonidan kolonizatsiya qilindi, undan keyin inglizlar, natijada Gollandiyalik va Britaniyaliklarning ta'siri Evroosiyo jamoatchiligiga kirib keldi va bugungi kunda Evroosiyolarning katta qismi kelib chiqishi Gollandiyalik yoki Britaniyalikdir. Bugungi kunda Portugaliya-Evroosiyo hamjamiyati, deb nomlanuvchi narsalarda kuchli ishtirokini saqlab qolmoqda Portugalcha aholi punkti, bu erda ba'zilar Portugaliyada joylashgan kreol bilan gaplashishni davom ettirmoqdalar va siz ularning o'ziga xos oshxonalarining bir qismini sinab ko'rishingiz mumkin, garchi aholi punktidagi restoranlar sayyohlik jihatidan juda yaxshi bo'lsa va sifati xit yoki sog'inishi mumkin. Biroq, Evroosiyo restoranlari Malakaning boshqa joylarida, shuningdek Malayziyaning boshqa shaharlarida va qo'shni hududlarda mavjud Singapur, bu erda ular kamroq sayyohlikka moyil bo'lib, shuning uchun yanada sifatli ovqatlarga xizmat qilishadi. Evroosiyo oshxonasining ba'zi bir misollarini o'z ichiga oladi pang susi, bug'doy o'rniga shirin kartoshkani ishlatadigan va cho'chqa go'shti bilan maydalangan to'ldirilgan plomba bilan to'ldirilgan portugalcha nonlarni moslashtirish, suge keki, Evropa irmik keki mahalliylashtirilgan versiyasi, cho'pon pirogi, Britaniya klassikasining mahalliylashtirilgan versiyasi va shaytonning kori, an'anaviy ravishda Rojdestvo uchun iste'mol qilinadigan va jamoatning imzo-taomlari deb hisoblanadigan o'ziga xos taom.

Filippinlar

Shuningdek qarang: Filippin taomlari

Jollibee laganda, guruch, tovuq go'shti va ularning spagetti.

Filippinlar 1562-1898 yillarda Ispaniyaning mustamlakasi va 1898–1946 yillarda Amerikaning mustamlakasi bo'lib, kamida ming yildan beri Xitoy bilan savdo-sotiq qilib keladi. Ushbu mamlakatlarning taomlari asosida juda ko'p oziq-ovqat mavjud, ammo hozirgi kunga kelib ularning aksariyati filippinliklarning o'ziga xos turiga ega bo'ldi.

G'arbiy tanglayga juda ko'p filippin taomlari dahshatli yoqimli ko'rinadi. Ketchup, mayonez, spagetti sousi va yerfıstığı kabi narsalar shakar bilan to'ldirilgan. Ba'zi yirik supermarketlarda filippincha uslubda va ketchup va spagetti sousining o'ziga xos retseptlari mavjud. Bundan tashqari, banan ketchupi kabi moslashtirilgan ovqatlar mavjud, bu ajablanarli darajada yaxshi.

Some adapted foods are quite common. Siopao resembles Chinese barbeque pork buns but has pork asado instead of the Chinese barbecue pork. Spaghetti is common, usually with a tomato-based sauce, but the Filipino variants may be distinctly odd to Westerners; not only are they quite sweet, but meats such as hot dogs or corned beef are often used. Lechon (roast suckling pig) is common at festivals or major social events such as weddings or birthday parties; it was originally a Spanish dish, but there are now several Filipino variants. Curries are common, but the local style is much milder than Indian or Thai curry. Tovuq lauriat is a local version of fried chicken, and chicken inasal the local BBQ chicken. An adapted version of shawarma is also common.

One corporation owns four fast food chains with locations in almost every town and most of the major malls; all are quite popular. Two — Chowking for Chinese food and Greenwich (which most Filipinos pronounce as it is spelt) for pizza — have quite authentic foreign food. The other two show fairly heavy adaption to local tastes:

• Jollibee is mainly a hamburger joint, the Philippines' answer to McDonald's, relatively low quality but cheap. Their menu includes plenty of rice-based offerings, the spaghetti is Filipino style, and the local dessert halo-halo is available.
• Mang Inasal offers BBQ chicken and a few other Filipino dishes.

Both Jollibee and Chow King are expanding outside the Philippines; as of mid-2020 both have locations in several other Southeast Asian countries, plus a few in the Middle East and the U.S.

Mooon Cafe a Visayan chain that advertises "Mexican-inspired" food, and also offers other Western dishes like pizza and steaks. Their food is a mixture of more-or-less authentic and adapted.

Singapur

Shuningdek qarang: Malayziya, Singapur va Bruney oshxonalari

Baked Alaska from Shashlik Restaurant, a Hainanese Western restaurant in Singapore

Singapore was a British colony from 1819 to 1963. While authentic Western cuisines are now available in Singapore, particularly at higher price points, due to its status as an international financial hub, there is also a distinctive local style of Western food known as Hainanese Western food. Due to the fact that the Haynan were relatively late arrivals in Singapore, most of the other jobs had already been taken up by other Chinese dialect groups, so many of the Hainanese immigrants ended up working as cooks for British employers. Due to the fact that many traditional European ingredients were not available in Singapore, these Hainanese cooks often had to improvise and use locally-available ingredients as substitutes. Moreover, some new dishes were created by these Hainanese cooks from modifying traditional Asian recipes to suit the palates of their British employers. Following independence, many of these Hainanese cooks made use of their culinary skills to set up food stalls and restaurants serving Western food, albeit modified to make use of local Asian ingredients and cooking techniques as well, thus giving rise to a unique fusion style. The "Western food" you can find at hawker centres is usually Hainanese Western food, though there are also numerous old-school mid-range restaurants serving this cuisine too. Examples of such restaurants include Shashlik Restaurant, Mariners' Corner Restaurant va British Hainan. Local-style Western food is often served with a salad and baked beans in ketchup on the side.

While these are a dying breed, there are several traditional family-run bakeries in Singapore's residential neighbourhoods that make various Western-style breads, cakes and pastries. While they are similar to Western bakery items, look out for unique local variations like durian cakes and puffs, pineapple tarts and butter cake, and their breads also tend to be softer than the ones commonly found in supermarkets. Due to the higher prevalence of lactose intolerance in East Asian populations, cakes in Singapore tend to be lighter and less rich than those in the West. Fancier bakeries can also be found in shopping centres across the country, albeit also at a higher price points. Bread Talk is one of the best known of these newer bakeries, having expanded beyond Singapore to other Asian countries as well, with their signature item being bread rolls with pork floss. Esa ice cream in Singapore differs little from that in the West, look out for unique local flavours such as red bean and durian. A unique way to eat ice cream in Singapore is to have it wrapped in a slice of bread.

Hainanese curry rice

Typical Western dishes you can find in Singapore include:

• Chicken cutlet — Similar to Australia's chicken schnitzel, except that thigh meat is usually used instead of breast meat to suit Asian preferences, and the meat is often seasoned with Asian ingredients like soy sauce and sesame oil as well.
• Fish and chips — Local take on the classic British dish. However, one thing peculiar to Singapore is the local preference for chilli sauce as a condiment.
• Chicken chops — Marinated and pan-fried chicken thighs, usually topped off with an Asian-style gravy.
• Lamb chops — Western-style lamb ribs, but often marinated in Asian ingredients.
• Biftek — As expected, it is a piece of meat that has been seared. However, a local preference is for it to be served on a hotplate, and seasoned with Asian ingredients such as sesame oil, and served with ketchup.
• Hainanese oxtail stew — Local take on the classic British dish oxtail soup, albeit making heavy use of local ingredients due to the unavailability of traditional British ingredients during the colonial era.
• Hainanese pork chops — Western style deep fried pork chops, coated in the crumbs of locally-made biscuits, and seasoned with Asian ingredients such as soy sauce and sesame oil. Usually served with a thick sauce made of ketchup and Worcestershire sauce, among other ingredients.
• Hainanese curry — A non-spicy variant of curry that was adapted from Indian curries to suit Western palates, usually served with rice and other dishes.
• Kaya toast — The quintessential Singaporean breakfast dish, consisting of bread slices with butter and a coconut and egg-based jam-like paste known as kaya. Usually served with runny half-boiled eggs on the side, and some milk tea or coffee.
• Roti john — A fried omelette open sandwich that uses French-style baguettes, eggs, minced meat and onion, with a tomato-chilli sauce. A speciality of the Malay community, legend has it that it was invented by a local Malay hawker as a substitute for hamburgers to satisfy the craving of an English customer.

Vetnam

In East Asia, wheat was historically used mainly for noodles and filled dumplings, but in Vietnam due to French colonization it's also used for non and sandwiches. Bánh mì are French-Vietnamese fusion sandwiches on a crispy short baguette filled with cold cuts like French pâté and Vietnamese chả lụa (cho'chqa go'shtidan kolbasa). They're topped with common Vietnamese ingredients including cilantro (coriander), cucumber, pickled carrots, and pickled daikon, but also can be dressed with Western condiments like chilli sauce and mayonnaise.

Ichish

Kofe

Shuningdek qarang: Kofe

Vietnamese iced coffee (cà phê sữa đá)

Coffee originated in the Afrika shoxi and reached Europe via the Arabs, who may also have brought it to other parts of Asia. In the colonial period, Europeans started extensive coffee cultivation in many tropical highland areas. Indoneziya under the Dutch became such an important source that coffee is sometimes called "java", and other areas such as Shri-Lanka, Xaynan, Yunnan, Vetnam va Filippinlar have local variants that many visitors enjoy.

• In Vietnam, coffee is drunk with a lot of sugar. A popular drink is cà phê sữa đá: a single serving of coarse ground dark coffee is drip-filtered into a cup (similar to Turkish coffee, but not as bracingly strong) over sweetened condensed milk, and is then mixed and poured over ice. It can also be served hot, in which case it is called cà phê sữa nóng.
• Japan took a shine to coffee very quickly, and much could be said about the beverage's cultural role compared to the nation's traditional drink, tea. The Japanese love the ritual and precision of brewing a perfect cup, and have pioneered or perfected many ways of preparing coffee; some like cold brew have become internationally known, while others like canned coffee in vending machines remain fairly unique.

Some parts of the Philippines grow a type of coffee called kapeng barako which is rare elsewhere, and which many visitors find quite good. It is not arabica or robusta, but a separate species, Coffea liberica, which grows on a tree rather than a bush. As the large trees are difficult to grow and harvest, it's expensive and is endangered due to lack of production and demand.

Kopi luwak yoki civet coffee is an extremely expensive coffee, originally from Indonesia but now produced in other parts of Southeast Asia. It gets its unique properties by passing through the digestive tract of Asian palm civets, members of a family of cat-like carnivores. The civets eat coffee cherries, digest the fruit, and expel the actual beans, somewhat altered by digestive enzymes. Opinions are divided on whether it's surprisingly good coffee, smoother and less bitter than unaltered beans, or just a surprisingly good gimmick to sell mediocre coffee. Buying it may be risky; some vendors cannot resist the temptation to put a kopi luwak label on coffee that has never been near a civet, since that lets them hugely increase the price. It may also be unethical, since some civet farms have been accused of mistreating the animals.

Actual civet coffee is also available in Vietnam where it's called cà phê Chồn, but the large coffee house chain Trung Nguyen have an alternative. They brought in a group of German chemists as consultants to devise a process that could do in the lab what civets do in their gut. They now offer two coffees called Legendee treated with that process, which are available at similar prices to normal coffee.

Choy

Shuningdek qarang: Choy

Thai iced tea (ชาเย็น cha yen)

Tea originated in China (see Chinese cuisine#Tea) and was traded along the Ipak yo'li for centuries before the European powers began trade and colonisation, when it became a hugely important trade item. The British started plantations in Hindiston va Shri-Lanka, and today most of the tea in Western countries comes from those areas.

Some popular tourist areas attract visitors partly because they have remarkably fine tea. Examples include Xanchjou va Vuyi tog'i in China, Darjeeling in India, Cameron Highlands Malayziyada va Kandy in Sri Lanka.

Tibetans have been making butter tea with cow or yak butter since the 7th century, but most of Asia historically drank its tea neat (with neither milk nor sugar), which is still the preferred way to enjoy traditional Chinese, Japanese and Korean teas. Adding milk to tea was thus a Western innovation, but milk tea is now quite common in Yaponiya, Gonkong, Tayvan, Malayziya, Singapur, Tailand va Myanma, albeit significantly localised, and is also available in mainland China, particularly in Xaynan, where milk tea is a local speciality introduced by returning overseas Chinese.

The Hindiston qit'asi has its own variants; there is some plain milk tea, and masala chai (tea with milk and a mix of spices) is ubiquitous. Either may be served as pulled tea, hot milk tea which is poured back and forth repeatedly between two metal vessels as the two are pulled apart, giving it a thick frothy top. Some vendors can turn this into quite a show, repeatedly having all of the tea in the air between the containers at once, yet not spilling a drop. Pulled tea is more common in Southern India. A similar type of spiced milk tea known as shahi haleeb is popular in Yaman.

• In Thailand, milk tea is often mixed with artificial food colouring that gives it a bright orange colour and distinct flavour. Thai iced tea (ชาเย็น cha yen) is a popular drink in Thai restaurants around the world, and commonly sold at local markets in Thailand. Thai hot tea (ชาร้อน cha rorn) is the hot version of the same drink, and is also ubiquitous at local markets.
• In Malaysia and Singapore, Indian-style pulled tea is known as teh tarik, and is a speciality of the Indian Muslim community. Unlike in India, masala chai is not common in Malaysia and Singapore, and teh tarik typically uses condensed milk, or evaporated milk and sugar instead of Indian spices. Sifatida teh tarik was originally made using low-quality tea leaves that had been discarded by the British (who only bought the high-quality leaves that most Asians were too poor to afford), the tea leaves were ground into an almost powdery form, and boiled multiple times for many hours to better extract the flavours, giving it a much stronger flavour and darker brown colour than typical milk teas in Britain. Regular milk tea is also widely available from drink stalls at local markets, but the local preference is to use evaporated milk and/or condensed milk, instead of fresh milk as in Britain.

Invented in Tayvan in the 1980s, bubble tea (yoki pearl milk tea yoki boba, 珍珠奶茶 zhēnzhū nǎichá in Chinese) is now found throughout Asia and has spread to cities throughout the United States, Canada and Australia. The original version consisted of chewy tapioca balls served in hot black tea with milk and sugar; it's drunk with a wide straw to suck up the tapioca balls. There are two rival claimants in Taiwan to having invented the drink; Chun Shui Tang (春水堂 chūn shuǐ táng) ichida Taichung va Hanlin Tea House (翰林茶館 hànlín cháguǎn) ichida Tainan. Today it's more often served cold, and available with a huge range of flavored beverages (black, green, or oolong teas, coffee, smoothies, etc.) and a variety of toppings including multiple types of tapioca pearls, many flavors of jelly (made from gelatin or agar), and popping boba that burst to release a juice filling.

Bottled iced tea, usually sweetened and often with lemon, is also common.

Alcohol

Shuningdek qarang: Spirtli ichimliklar

Europeans introduced pivo to India in the 16th century and East Asia in the 19th, and it is now ubiquitous. Most Asian countries have local breweries, and there are plenty of fine Asian beers. The vast majority are pilsners or similar types of pale lager, which pair well with the many flavors of Asian cuisines without overpowering them but are decidedly light on flavor. They are, however, very refreshing, particularly in the hot tropical countries where they may be served with ice. While strong beers with higher alcohol content are popular in India and a few dark lagers can be found in East Asia, flavor-rich ales, IPAs, and stouts are difficult to find. (IPA may stand for "India Pale Ale", but good luck finding one in India! The style was actually invented and popularized in Britain, as the heavy dose of hops acts as a preservative, helping it survive the trip to India better than other styles of the time.) A few exceptions are ABC Extra Stout from Singapur, Lion Stout from Shri-Lanka, and Angkor Extra Stout and Black Panther from Kambodja.

Some beers are a bit unusual, and may be worth sampling. For example, pineapple-based beer is fairly common in Xaynan and sometimes found elsewhere. Some beers use rice as an adjunct to replace some of the barley; this usually results in a watered down beer without much flavor, but the Laotians did such a good job that Beerlao is exported to other Southeast Asian countries and to China. The Japanese island of Hokkaido is famous for beer brewed using spring water, as is the city of Qingdao in China. Craft beers, brew pubs, and microbreweries are nowhere near as widespread as they are in North America and Europe, but particularly since the 2010s they have begun to gain a foothold.

Viski has been popular in Japan for over 150 years. Japanese whisky began almost a century ago as a fairly exacting recreation of the style of Scotch whiskies. It's often drunk diluted with 2 parts water and ice; the light flavor and easy drinkability (particularly in hot, muggy summers) suits Japanese palates and is very traditional. Distilleries' modern efforts to broaden their range of styles without compromising quality have won Japanese whisky numerous international awards. Taiwan has taken up the torch, and a few distilleries opened since 2006 have similarly won prestigious awards. Whisky is also very popular in India, where they prefer it over beer for the higher alcohol content and better price. Most Indian "whisky" is distilled from molasses (making it essentially a type of rum) and blended with around 10% malt whisky, but since 2004 there are a couple of single malt whiskies being produced, and these too have picked up some international awards.

Rum is common in most countries where sugar cane is a major crop. The commonest Philippine rums are under ₱100 (about $2) for a 750-ml bottle, and the major brands both also offer higher grade rums around ₱250. In many bars a double rum-and-coke is priced below a single because the booze costs the establishment less than the mixer. There is a premium brand, Don Papa, started by a Rémy Cointreau executive, that produces aged rums that sell for ₱1500-2000 in the country and are exported.

Shakes

Durians in a market

Shakes are now common in most of Asia, but sometimes quite unlike Western ones. They rarely contain ice cream and may not contain milk; sometimes other dairy products such as yoghurt or condensed milk are used. They often use local fruits, such as mango or papaya, which might be rare and expensive back home, and rarely offer temperate-zone fruits, such as blueberries, which are common elsewhere. Strawberries, however, are fairly common, since they are also grown at higher elevations in the tropics.

Some travellers may wish to try a durian milkshake. Durian is a fruit that is quite common in Southeast Asia; it smells terrible but tastes quite good. Some people will travel across their city to get good durian, and some will cross a busy street to avoid walking past a durian vendor and encountering the smell. Ordering a durian shake will let you try the flavour without having to deal with the smell.

The subcontinent has its own variant on milkshakes, called lassi. Traditionally, this is made with yoghurt and buttermilk, and the only additives are either sugar or salt. In tourist areas, however, fruit is often added; the commonest flavours are mango or banana.

Hurmat

Although you can usually expect that Western food will come with forks, spoons, and knives, this may not be universal. You may occasionally have to enjoy your Italian meal using chopsticks (which isn't a big deal if it's spaghetti, but would probably be torturous for something chunky like fusilli).

At the same time, expect that some of the country's local eating habits will carry over, and some Western table manners may not be known or followed. Diners might begin eating as soon as food arrives rather than waiting for everyone to be served, bowls might be picked up for easier eating, and you may be expected to pour others' drinks but not your own. In much of Southeast Asia, cutlery is reversed compared to the Western custom: you eat using the spoon in your dominant hand, and the fork is for pushing food onto the spoon.

When eating finger food, local custom will probably prevail. The Chinese will pick up fried chicken with chopsticks and nibble it, touching it as little as possible, or you may be given plastic gloves to wear. In some countries like Hindiston, Filippinlar va Malayziya, you may be expected to eat with only your right hand even when eating a sandwich.