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When you plan to visit a country, you’ve never been to before, what’s the first thing that comes to mind? For me, aside from the many worries that naturally come with traveling, food is one of the most important. Will I enjoy the local cuisine? Will it suit my taste?
ASEAN, as a multicultural region,
is a treasure trove of flavours. Each country has its own signature dishes that
reflect its history, geography, and traditions. Meanwhile, Korea, already famous
worldwide for K-pop and K-dramas, has also seen its culinary culture rise in
popularity. From bibimbap to tteokbokki, Korean food (K-food) has become
a global phenomenon.
Since I haven’t yet visited other ASEAN countries, this article is based on my exploration through research and online discoveries. I’ll share some of the national dishes of ASEAN countries and Korea that might inspire you to try them when you get the chance.
As an Indonesian, I know well that
rendang, soto, sate, nasi goreng, and gado-gado are considered national favorites.
But if I had to choose one dish that feels like a complete package, it would be
Nasi Tumpeng.
Nasi Tumpeng is a cone-shaped rice dish, traditionally yellow from turmeric, surrounded by assorted side dishes such as vegetables, chicken, beef, eggs, and tempeh. It is usually served during celebrations or communal gatherings, symbolizing gratitude and harmony. Because of its generous portion, it’s best enjoyed together with friends or family.
If you watch K-dramas, you’re
probably familiar with tteokbokki, eomuk, and kimbap. But the dish I’d like to
highlight here is Bibimbap.
Bibimbap literally means “mixed rice.” It consists of warm rice topped with sautéed vegetables, sliced meat, a fried egg, and a dollop of spicy gochujang (red chili paste). Before eating, everything is mixed together, creating a harmony of flavors and textures. Personally, I think of bibimbap as a “single-serving version” of Nasi Tumpeng in term of what is inside them. It is complete with rice, protein, and vegetables, but in a more compact form.
Next is Ambuyat, Brunei’s national
dish. Ambuyat is made from sago starch, which is turned into a sticky,
glue-like paste. It’s eaten using bamboo sticks called chopsticks (but
thicker), and dipped into various savory sauces.
Singapore’s most iconic dish is Hainanese Chicken Rice. It features poached chicken served with fragrant rice cooked in chicken broth, accompanied by chili sauce and ginger paste. The dish is simple yet flavorful, and widely loved across Southeast Asia. In Jakarta, many restaurants serve their own version, and it has become one of my personal favorites, even though I haven’t yet compared it to the authentic Singaporean version.
Myanmar’s national dish is Mohinga,
a rice noodle soup with a fish-based broth flavored with lemongrass, banana
stem, and chickpea flour. It’s often eaten for breakfast and is considered
comfort food by locals. Mohinga shares similarities with Indonesian soto or
Korean guk (soup), showing how different cultures use broth-based dishes as a
staple.
Laos is known for Laap, a minced
meat salad seasoned with lime juice, fish sauce, herbs, and toasted rice
powder. It’s fresh, tangy, and often served with sticky rice. Laap reminds me
of Indonesian urap (vegetable salad with coconut dressing), as it emphasizes balance and freshness.
Finally, the Philippines’ most
beloved dish is Adobo. Made by marinating meat (often chicken or pork) in
vinegar, soy sauce, garlic, and spices, then simmering until tender, Adobo is
both savory and slightly tangy. It’s versatile, comforting, and widely
considered the unofficial national dish of the Philippines.
Vietnam’s most famous dish is Pho,
a noodle soup made with rice noodles, fragrant broth, herbs, and either beef or
chicken. The broth is simmered for hours with spices like star anise, cinnamon,
and cloves, creating a deep yet delicate flavor.
Just recently, I visited a Vietnamese restaurant in Jakarta with my friends. With so many options on the menu, I decided to try Pho Ba Ba Dac Biet, which was recommended by the restaurant itself. The broth had just the right balance for me. It’s comforting, not too heavy, yet not overly clear either. It reminded me of Indonesian soto, which also uses broth as the soul of the dish. Both Pho and soto share that warm, soothing quality that makes them perfect for rainy days or when you’re craving something light yet satisfying.
From my online search, I found that
Timor Leste’s national dish is Ikan Pepes, a traditional fish dish wrapped in
banana leaves and grilled or steamed. The banana leaves infuse the fish with a
subtle aroma, while spices and herbs add depth to the flavor.
In Indonesia, we also have pepes, but the seasoning tends to be richer and spicier, often using chili, turmeric, and candlenut. Timor Leste’s version is said to be simpler, highlighting the freshness of the fish itself. Although I’m not a big fan of fish, I do enjoy pepes, so I’m curious how the Timorese style would taste compared to the Indonesian one.
Thailand’s national dish is often
considered Tom Yum, a hot and sour soup with shrimp, lemongrass, kaffir lime
leaves, galangal, and chili paste. The broth is bold, aromatic, and
refreshing. It's perfectly balancing spicy, sour, salty, and savory flavors.
Compared to Indonesian soups like soto, Tom Yum has a sharper, more citrusy
punch, while Korean jjigae (stews) share its comforting warmth but with a
different spice profile.
Malaysia’s pride is Nasi Lemak, a fragrant rice dish cooked in coconut milk, served with sambal, fried anchovies, peanuts, boiled egg, and cucumber. Sometimes it’s paired with rendang or fried chicken for a heartier meal. Nasi Lemak is similar to Indonesia’s nasi uduk, but the sambal gives it a distinct Malaysian identity. Like Korea’s bibimbap, it’s a complete meal in one plate, combining carbs, protein, and vegetables.
Cambodia’s signature dish is Fish Amok, a steamed curry made with freshwater fish, coconut milk, lemongrass, and spices, traditionally served in banana leaves. Its texture is creamy and custard-like, with a delicate balance of flavors. Compared to Indonesia’s pepes ikan, Fish Amok is milder and creamier.
So yeah, after going through all
these dishes from ASEAN and Korea, I really feel like food is the easiest way
to connect with a culture. Writing this was also a little journey for me. Some
dishes I only know from reading online, some I’ve tried here in Jakarta, and
others are still on my “must-try” list if I ever get the chance to travel.
During my little food research, I
noticed so many similarities across ASEAN dishes, sometimes just in the spices,
like lemongrass, chili, or coconut milk. Korea’s food isn’t as similar to ASEAN
countries, but there are still small overlaps here and there.
On Instagram, I often see my
friends who are living in Korea saying they miss Indonesian food. Maybe it’s
because Indonesian and ASEAN dishes usually have bolder, sharper flavors
compared to Korean food.
Honestly, I hope that in the future
there will be more ASEAN restaurants in Korea, especially halal ones, so people
from our region can feel a bit closer to home while living there.
