Some of the best meals in Southeast Asia cost a few dollars and are served from a cart, a stall or a plastic stool. A few simple habits make the experience delicious and easy.
Where to start
In Bangkok, follow the lantern-lit stalls of Yaowarat for grilled seafood, pad thai and mango sticky rice. In Hanoi, try a steaming bowl of phở for breakfast and bún chả at lunch. In Singapore, hawker culture is so treasured that it is on UNESCO’s list of intangible cultural heritage, and the stalls in every centre serve excellent chicken rice and laksa. Penang, in Malaysia, is famous for char kway teow and nasi lemak.
How to choose a stall
- Pick busy stalls with a quick turnover, especially at lunch
- Watch the food being cooked fresh in front of you
- Carry small notes, since many vendors are cash-only
- Start with mild dishes if you are new to chilli, and ask for it on the side
Make it a journey
Join a small-group food walk in each city. A local guide explains the ingredients, helps you order and often leads you to family stalls you would not find alone.
Our Southeast Asia itineraries can include guided food walks and cooking classes, so every trip becomes a tasting menu.
