Take the region’s celebrated beef balls. Fresh beef shank is pounded by hand for hours and painstakingly stripped of sinew, creating the juiciest, bounciest bites. There’s also crispy oyster omelette, which balances the brininess of shellfish with a silky egg base, and stir-fried kway teow, a flat rice noodle dish with eggs, bean sprouts, chives and preserved turnip. While this beloved dish has found fame in Malaysia and Singapore, its roots go back to Chaoshan, where its humble flavours reflect the soul of Teochew cooking.

Chaoshan’s devotion to tea culture includes the gongfu tea ceremony, which isn’t just a ritual here—it’s a way of life. Pairing the region’s delicacies with a carefully prepared and presented cup of oolong tea reveals an entirely new dimension of flavour, one that locals have perfected over generations. For those willing to venture beyond China’s megacities, Chaoshan offers an unfiltered glimpse into the country’s culinary soul. It’s not flashy, but it’s unforgettable.

Kanazawa is the kind of city that rewards the curious. Nestled on Japan’s west coast, it’s a place where tradition is not only respected but practised. Known for its Edo-period heritage, including perfectly preserved samurai districts and delicate gold-leaf craftsmanship, Kanazawa is also a paradise for seafood lovers.

The proximity to the Sea of Japan means the catch here is fresher than some of Tokyo’s most lauded sushi counters. At the heart of its offerings is nodoguro, or blackthroat seaperch—a luscious, buttery fish that locals believe needs nothing more than a whisper of salt before it meets the grill. Winter brings kabura sushi, a tangy and deeply complex delicacy of pickled yellowtail or amberjack layered with turnips. And then there’s jibuni, a rich, soy-based duck stew once favoured in samurai households, featuring seasonal ingredients.

Omicho Market is where Kanazawa’s culinary soul resides. The stalls brim with spiny crabs, sea urchins and gleaming fish, each vendor an artisan in their own right. This isn’t just a city that feeds you—it immerses you in its seasons, its rhythms and its deeply ingrained regard for quality.

Jeonju, the ground of more than 1,000 years of history, wears its culinary heritage with pride. Often referred to as the birthplace of Korean cuisine, this southern city has built its reputation on dishes that honour the land, the seasons and centuries of heritage.

Bibimbap may seem ubiquitous now, but Jeonju’s version is a perfectly balanced mix of rice, fresh herbs and finely sliced beef, with individual elements prepared to let each flavour shine. Meanwhile, baekban, a seemingly simple, home-cooked style meal of rice, soup and an array of side dishes—pickled radishes, kimchi and fish cakes—that showcases the full spectrum of Korean flavours in one sitting. Then there’s kongnamul gukbap, a spicy soup with bean sprouts, turnips, chilli pepper and spring onion. It was developed during the Korean War and is now a popular hangover cure for many.

The Hanok Village is this city’s beating heart, its narrow streets lined with makgeolli, traditional Korean rice wine, taverns and family-run restaurants. Here, food is celebrated and every meal feels like a connection to the past, a reminder that the best flavours are often the ones steeped in history.

Hue is a city of elegance, where food has long been considered an art form. As Vietnam’s former imperial capital, it boasts a culinary tradition that was once the exclusive domain of royalty.

Bún bò Huế, a beef noodle soup infused with lemongrass and chilli, offers balanced intensity—rich, spicy and deeply satisfying. Bánh bèo, delicate steamed rice cakes topped with minced shrimp and crispy shallots, embody the refinement of the imperial court. And nem lụi, grilled pork skewers served with fresh herbs and rice paper, is a hands-on dining experience that’s fun and flavourful.

Hue’s food scene thrives in its bustling markets and riverside eateries, where generations of families have preserved recipes with the same care as heirlooms. It’s a city where every dish tells a story, and every bite echoes Vietnam’s rich and layered history.

Chiang Rai is often overlooked in favour of its busier sibling, Chiang Mai. But this northern Thai city offers a food scene steeped in the earthy flavours of the surrounding mountains and the influence of its borderland neighbours.

Khao soi, the region’s famed coconut curry noodle soup, is the dish that anchors Chiang Rai’s culinary identity: rich and creamy, with a hint of spice and a crunch of crispy noodles on top. Sai ua, the city’s aromatic sausage, bursts with lemongrass and kaffir lime leaves, its edges caramelised on the grill; and nam prik ong, a tomato-based pork dip served with fresh vegetables, prove that sometimes, the simplest dishes are the most satisfying.

The city’s night markets and bazaars are where Chiang Rai comes alive. Here, under strings of fairy lights, skewers of grilled meat sizzle alongside bubbling pots of curry. It’s food at its most honest and celebratory, a reflection of the city’s warm and welcoming spirit.

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