Southeast Asian Cuisine

Traditional Southeast Asian Food

Southeast Asia is often seen as the cradle of the Asiatic region. Consisting of eleven countries, this geographical region is shaped by its diverse mountain ranges and warm coastal seas. Southeast Asia sits within the tropical climate zone, often seeing temperatures above 80°F (27°C) year-round.

Its physical territory is reflected in two main subregions: The Mainland, which covers Cambodia, Vietnam, Thailand, Myanmar, and the landlocked country of Laos; and the Insular, which is formed by Indonesia, Philippines, Brunei, Malaysia, and Singapore.

“Southeast Asia has a real grip on me. From the very first time I went there, it was a fulfillment of my childhood fantasies of the way travel should be. Tasting the spectrum of [Southeast Asian] flavors – that certainly changed my whole palate […] a lot of the dishes I used to love became boring to me.” — Anthony Bourdain

The region’s deep history is scattered with tales of forgotten cities and lost empires, whose remains live on in modern-day traditions and culture. The perfect example of this is in Southeast Asian cuisine.

Historical events like the French Indochinese Union can be experienced through the European influences in modern Vietnamese, Cambodian, and Laos cuisine.

Influences from the Spanish, American, & Japanese regimes can be seen through the ingredients used in Filipino recipes and dishes. As a result, ingredients and spices vary from country to country, but bold flavors and balanced palettes flow through the region’s borders.

Southeast Asian cuisine is known to be a powerful balance, harmonizing deep salinity with floral sweetness and intense spice with lip-smacking acidity. The collective use of bold aromatics and fresh herbs unites the various regions.

Southeast Asian cuisine reminds us that good food and ingredients can transcend borders and influence the world.