Food Eatery

Wagashi are traditional Japanese sweets that are usually made from natural, plant-based ingredients such as grains and azuki beans. The sweet treats are typically served with tea and are classified into three categories: namagashi (fresh confectionery), han namagashi (half-dry confectionery), and higashi (dry confectionery). Wagashi is characterized by its design, so in spring, when the cherry blossom is in full bloom, the producers make wagashi in cherry blossom shapes, using cherry petals or leaves. The origins of these sweets date back to the Yayoi Era when there was nothing more than natural nuts, fruits, and berries, so wagashi was influenced by the grain processing skills introduced from China. . . . Website: https://www.higashiya.com/shop/ginza/ Located in: POLA THE BEAUTY Ginza Address: Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 1 Chome−7−7 ポーラ銀座ビル 2階 Hours: Closed ⋅ Opens 11AM Tue Phone: +81 3-3538-3230 Reservations: ikyu.com, tabelog.com

The breaded, deep-fried pork cutlet tonkatsu is a Japanese dish with very recent history. It first appeared at the end of the 19th century as a type of yoshoku — the Western-influenced Japanese dishes — but with time, tonkatsu has become increasingly Japanized, widely available to the masses, and thus more popular. Tonkatsu is a dish in itself or, if married with other ingredients, it can turn into many of its almost endless variations; made like a sandwich, paired with ramen or rice, poured over with a thick miso sauce as done in Nagoya, or served with curry to make katsu karē. . . . Address: 2 Chome-24-9 Nishiazabu, Minato City, Tokyo 106-0031, Japan Hours: Closed ⋅ Opens 11:30AM Fri Health and safety: Staff wear masks · Staff get temperature checks · Phone: +81 3-5466-6775 Order: ubereats.com, wolt.com

Nigiri or nigirizushi is a special kind of hand-pressed sushi where the meat is sliced and pressed on top of sushi rice. It was developed in Tokyo (then called Edo) during the 1800s. Sometimes, nori seaweed is used to wrap the whole concoction and keep it together. The topping is usually seafood such as shrimp, tuna, haddock, or eel, and it should always be fresh and of the highest quality. Traditionally, nigirizushi is paired with shiso leaves, wasabi, soy sauce, or pickled ginger. It is sometimes garnished with daikon and salted seaweed. . . . Website: https://www.akasaka-hanabusa.jp/ Located in: Akasaka Residential Hotel Address: Japan, 〒107-0052 Tokyo, Minato City, Akasaka, 9 Chome−1−7 赤坂レジデンシャルホテル Hours: Closed ⋅ Opens 5PM Phone: +81 3-3478-1010

Often referred to as Korean sushi, kimbap is a Korean dish consisting of seaweed (Kim), seasoned rice (bap), and other, optional ingredients that are usually rolled, sliced, and served. Almost anything can be added to the roll, but the most common ingredients are fishcakes, meat, spinach, eggs, and cucumbers. There are several theories about the origin of the kimbap. Many believe that it is a Korean take on Japanese sushi. Others say that it is a variation of kimssam, a wrap consisting of rice and seaweed. Regardless of the origins, kimbap remains one of the most popular Korean dishes. . . . Address: 22-1 Anguk-dong, Jongno-gu, Seoul, South Korea Hours: Closed ⋅ Opens 11 AM Phone: +82 2-723-7496

Tteok are traditional Korean rice cakes that are prepared with glutinous or non-glutinous rice. The cakes are incredibly versatile, and although they are mostly sweet and enjoyed as a dessert, some plain varieties can be incorporated into savory dishes. The usual preparation includes steaming, pounding, or kneading the rice until it transforms into a pliable dough that can optionally be enriched with different ingredients and shaped into various forms. The most popular tteok varieties include songpyeon, chapssaltteok, garaetteok, gyeongdan, as well as many more traditional and modern versions. . . Instagram id: https://www.instagram.com/omitteok/ . . Address: Next to Parking Lot, Soi Ratchadapisek 19 &, Soi Vibhavadi Rangsit 16, Din Daeng, Bangkok 10400, Thailand Hours: Closed ⋅ Opens 11AM Fri Phone: +66 88 604 4006

Halwa poori is a traditional Pakistani and Indian breakfast that features semolina pudding or halwa and a soft fried dough called poori. Halwa is typically made with a mixture of fried semolina and sugar syrup, which is then combined with nuts such as pistachios and almonds. The sweet dish is flavored with aromatics like green cardamom pods, kewra essence, and cloves, and it is usually enhanced with yellow or orange food coloring for a more vibrant dish. Poori is a soft and fluffy fried bread consisting of dough made with flour, water, salt, and oil. . . . Website: https://sadiq-halwa-puri-restaurant.business.site/ . . Address: Ferozepur Rd, In Front of Shama Metro Station، Ichhra Shershah Colony Lahore, Punjab 54610, Pakistan Hours: Closed ⋅ Opens 4:30 AM Mon Phone: +92 323 3333169

Sake nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of salmon. The dish has a soft texture and a clean finish that makes it good for sushi newcomers, although the flavor can be a bit fishier than maguro (tuna) nigiri sushi. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side. ⭐ ⭐ Website: https://www.nigirinotokubei.com/ ⭐ Located in: Oasis 21 Address: 1 Chome-11-1 Higashisakura, Higashi Ward, Nagoya, Aichi 461-0005, Japan Hours: Closed ⋅ Opens 11AM Health and safety: Mask required · Staff wear masks · Staff get temperature checks · Staff required to disinfect surfaces between visits · ⭐ Menu: nigirinotokubei.com Reservations: yahoo.co.jp, hotpepper.jp Order: atom-takeout.com, demae-can.com, ubereats.com ⭐ Phone: +81 52-963-6656

Pempek is a traditional Indonesian fish cake made with ground fish meat and tapioca. The actual origin of this dish is the city of Palembang, situated in the South Sumatra province. The origin story of pempek says that an old Palembang citizen was tired of the traditional fried or grilled fish, so he thought of an innovative way to ground the meat, mix it with tapioca flour, and deep-fry it to get a crunchy and delicious snack. He then used to cycle through the city and sell the fish cakes to Palembang citizens. Over time, pempek was recognized as a praise-worthy snack, and today it is considered to be a traditional Indonesian delicacy. These round or rectangular cakes are usually steamed, and right before serving they are fried in vegetable oil and cut into bite-sized pieces. ⭐ ⭐ ⭐ Hotel : Pempek Candy Address: Jl. Jend. Sudirman No.149/8, Sungai Pangeran, Kec. Ilir Tim. I, Kota Palembang, Sumatera Selatan 30126, Indonesia Hours: Open ⋅ Closes 10PM Health and safety: Staff wear masks · Staff get temperature checks · Phone: +62 711 363222

Although food historians can't really agree on who made the first chow mein and when, this stir-fry dish whose name comes from the Mandarin chǎomiàn and Taishanese chāu-mèing (lit. fried noodles) had probably originated in Northern China. And even though there are as many varieties of chow mein in China as there are regional cuisines, the method of preparation is basically the same. The noodles are boiled and fried until crispy on the outside but still soft in the middle, then tossed with shredded pieces of meat (chicken, pork, beef or seafood) in a classic stir-fry sauce, which is often flavored with rice wine.

Kaldereta is a Filipino meat stew that is traditionally served with a side of white rice. Although any kind of meat can be used in the stew, beef and goat are the preferred options. The dish is influenced by three centuries of Spanish colonization, and the word kaldereta is derived from the Spanish caldereta, meaning cooking pot or cauldron. Besides meat that is used in the dish, other ingredients include mashed liver, tomato sauce, and seasonings such as onions, salt, pepper, and garlic. Kaldereta is often garnished with sliced tomatoes, chopped onions, or fried potatoes on top, and can be found in numerous Filipino turo-turo joints. . . . Hotel : Kaldereta Ni Ima Address: Ninoy Aquino Ave, Parañaque, 1700 Metro Manila, Philippines Phone: +63 2 8826 3460

Zhajiangmian is a Beijing specialty consisting of wheat noodles in soybean sauce and vegetables such as summer radish and sliced cucumbers. The sauce is usually made by cooking ground pork or beef in combination with fermented soybean paste. There is also a vegetarian version of the dish that substitutes the meat with smoked tofu in the production of the sauce. Although the dish is native to China, it was embraced by the Koreans 100 years ago, when it was introduced to them by Shandong immigrants. In Korea, the dish is known as ja jang myun, and it is extremely popular because it is cheap, convenient, and casual.

One of the most common breakfast staples in the Philippines is tapsilog, a plate which consists of sliced beef jerky, known as tapa, a heap of garlic rice, and a fried egg. It is believed that the dish grew out of necessity, to cater to the needs of many workers who were in search for a quick, cheap, and nutritious breakfast. Eventually, tapsilog was incorporated on the menus of many Filipino fast food chains and specialized tapsihan eateries. Nowadays, it appears in numerous varieties, and even though it is still a favorite Filipino breakfast it can be enjoyed at any time of day or as a satisfying late night snack. . . Hotel : Tapsilog Address: 198 Dr Jose P. Rizal Ave, Makati, 1204 Metro Manila, Philippines Hours: Friday 8AM–9PM Saturday 8AM–9PM Sunday 8AM–9PM Monday 8AM–9PM Tuesday 8AM–9PM Wednesday 8AM–9PM Thursday 8AM–9PM Phone: +63 942 030 1901

Adobo is the unofficial National Dish of the Philippines and with origins in the Spanish colonial era Adobo translates to ‘Marinade’ from Spanish. This marinated meat dish comes with flavourings of local palm vinegar (suka), garlic, black pepper and soy sauce. Comes best slow cooked with chicken or pork or both (CPA). . . Located in: Robinsons Galleria Ortigas Address: Ortigas Ave, Ortigas Center, Quezon City, Metro Manila, Philippines Hours: Closed ⋅ Opens 10AM Fri Menu: adoboconnection.com Phone: +63 917 512 1212

At its core, chole bhature is a combination of two dishes: chole - a spicy chickpea curry, and bhature - a type of fried bread made with maida flour. Popular throughout North India, the dish was invented in Delhi in the 1940s. It is commonly accompanied by onions, pickles, mint chutney, and chilled lassi. Chole bhature can be found at most street carts in North India, but it can also be easily prepared at home. Although it can be eaten any time of the day, chole bhature is especially popular in the morning, when bhature are filled with potatoes or cottage cheese, making it a heavy, nutritious breakfast. . . Address: plot No 1,Shop, No-1, Paryavaran Complex Main Rd, New Delhi, Delhi 110030, India Hours: Open ⋅ Closes 10PM Health and safety: Mask required · Staff wear masks · Menu: cholebhaturepoint.dotpe.in Order: swiggy.com Phone: +91 98994 60403

Chicken pieces are first marinated in spices and left overnight to soak in the flavour. The next day the chicken is skewered and cooked wihin a giant earthenware oven. On goes the lid and the chicken is smoked to perfection. Tender on the inside, crisp and flavoursome on the out. The tandoor oven was no doubt a blessing from Vishnu. . . Place of origin: Punjab, British India Created by: Kundan Lal Gujral, Kundan Lal Jaggi Variations: Tandoori paneer, Fish tandoori Region or state: Indian subcontinent Main ingredients: Chicken, Tandoori masala, Yoghurt, Garlic, Honey

This unlikely Japanese staple can be best found in Katsu Curry served with a pork cutlet and garnishings of red pickled daikon. But curry in no means ends here as I find many weird and wonderful combinations on offer. My favourite to date (pictured) served over a beef burger with a crisp mozzarrela topping. . . Website : https://www.curryup.jp/ Hotel : Curry Up Address: 2 Chome-35-9-105 Jingumae, Shibuya City, Tokyo 150-0001, Japan Hours: Open ⋅ Closes 8PM Phone: +81 3-5775-5446

One of Singapore’s most common and sought after hawker foods is Hainanese Chicken rice where a whole chicken is cooked by boiling and served over rice cooked in chicken stock. Chicken perfection is said to have oily skin, tender meat and an all-important gelatin layer between. Add optional drizzles of dark soy or chilli. . . Website : https://order.loykee.com.sg/ . . Hotel : Loy Kee Chicken Rice Address: 342 Balestier Rd, Singapore 329774 Hours: Open ⋅ Closes 9:30PM Phone: +65 6252 2318 Order: foodpanda.sg, deliveroo.com.sg