Western food in Asia

Western food in Asia is often localised to the point of being hardly recognisable to Westerners, a situation analogous to Asian, in particular Chinese, cuisines in the West. This article aims to provide an overview of the unique variations on Western food that have developed in Asia that visitors might be interested in trying.

Most major Asian cities and nearly all the high-class hotels have Western restaurants, and many expatriates run restaurants, mainly in tourist towns or beach resort areas, with authentic Western food. Those places are listed in the relevant destination articles, but this article does not include them. Instead it focuses on local adaptations of Western food.

Many Western fast food chains have locations in Asia, and most have partly adapted their menus to local preferences. Often there are also local fast food chains with partly Western menus. Some fast food is therefore covered in the country sections below.

Understand

Contact between Asian and Western cultures has existed since antiquity, with one of the most famous ancient routes connecting Asia and Europe being the Silk Road. Starting from the 15th century, Europeans started setting sail for distant lands, beginning a period known as the Age of Discovery, which established trade routes by sea between Asia and Europe. The Portuguese were the first Europeans to reach Asia by sea, and established the first European colony in Asia at Goa in 1510 and the first in East Asia at Macau in 1557. Many other colonizers, traders and missionaries followed.

This contact has led to the influx of Western culinary culture into Asia, which is often fused with traditional Asian ingredients and cooking techniques to give rise to distinctive styles of Western food that are noticeably different from what Westerners would be used to at home.

There is a whole subculture of budget travellers from the West that developed in the post-World War II period, resulting in the emergence of numerous local businesses catering to them, along routes we describe in the Hippie Trail and Banana Pancake Trail articles. Some foods, like the banana pancakes or the yoghurt-and-muesli breakfasts, are adaptations of foreign dishes, but these places tend to have quite eclectic menus. In Indonesia, for example, a restaurant might offer a menu composed mostly of local foods but with additions such as guacamole and milkshakes.

The definition of what is considered "Western" is also not clearly defined, but in general, Asians tend to use the term in a broader sense than people from Europe or North America. For instance, many Asians consider Russia food to be "Western".

Ingredients

Tobacco

Given the ubiquity of cigarettes and other tobacco products around the world (at least until the late 20th century when the health risks were identified) it seems hard to remember that tobacco is also a New World plant.

All over the Americas, indigenous peoples had been smoking tobacco and other psychoactives as early as 5000 BC, first as part of religious ceremonies and later for social purposes and pleasure. A number of ancient European and Asian civilizations also used smoke in religious rituals, most commonly in the form of incense. Their descendants never developed pipes or cigars, though; smoke was only consumed indirectly by breathing it from the air. The most common plants to smoke were cannabis and opium, but their use was almost entirely limited to religious and medicinal purposes.

A number of Western ingredients are used in cuisines across Asia, with varying degrees of foreignness, but one ingredient from the Americas that it's hard to imagine being without is chili peppers. Spanish conquistadores in the 16th century took a liking to them and brought them home to Europe and to their colonies in the Philippines and the Portuguese brought them to Goa and Macau. From there they spread all over Asia. These new fruits, which provided a different kind of heat than spices previously in use in Asia, such as black pepper, turmeric, or ginger, were a big hit and have become an indispensable part of Sichuan, Hunan, Korean, Thai, Indian, Malay and many other Asian cuisines.

A number of other foods originally from the New World are now common in various parts of Asia. Potatoes did not displace existing staple crops like wheat and rice but did become a common fixture in South Asian cuisine. Tomatoes had success there as well and are also widely used in the Philippines due to Spanish influence but find fewer uses in other East Asian cuisines. Papayas are also commonly used in the Philippines, Indonesia, Malaysia, Laos, and Thailand, and pineapple and guava are popular in a number of Asian countries. Corn (maize) is somewhat common in many Asian countries (and widely produced, although most of that is for animal feed). Cassava, sweet potatoes, peanuts, cashews, and many varieties of bean and squash have all found uses in Asian cuisines. Avocados are now grown in several Southeast Asian countries but are generally not a common ingredient in local cuisine.

While allspice did not spread farther than the Middle East, chocolate and vanilla are now known and consumed worldwide. Indonesia has become the third-largest producer of cocoa beans and the second largest of vanilla after Madagascar.

Eat

East Asia

China

Hong Kong

Japan

Korea

Macau

Taiwan

South Asia

India

Pork is haram, forbidden to Muslim, and beef is taboo to Hindu and prohibited in many states, notable exceptions including West Bengal and Kerala. Additionally, nearly all Jains, and a significant portion of Hindus, Sikhs and Buddhists are vegetarian. Western dishes therefore often turn up either in vegetarian versions or with chicken, goat meat or less commonly mutton substituted for the usual meats. For example, you may find lamburgers in the Western-style air-conditioned restaurants that serve tourists and well-off Indians. Vegetarian patties tend to be made from potato, paneer cheese or a variety of beans and lentils. While pork (and its processed forms like ham and bacon) is available in the major metropolises in areas where the Muslim population is not significant and is a staple among the Christian community, it is not commonly eaten by Hindus who do eat meat.

One of the biggest changes to Western foods in India is the flavour. Indians have embraced the texture of sandwiches, pizza and pasta but find the meals as eaten in the West too bland for their liking. Western meals outside of touristy hotspots are served for the Indian palate where spices are infused into the food and greater amounts of sauce are used.

Goa, which was ruled by Portugal for hundreds of years, has been particularly powerfully influenced by a European cuisine. The famous vindaloo is a local adaptation of the Portuguese dish, carne de vinha d'alhos (meat with wine and garlic), and is traditionally made with pork, but since wine is not common in India, vinegar is used, and a heavy dose of chili peppers and a masala of other Indian spices are added.

Anglo-Indian cuisine developed under British rule, as Indian cooks made dishes that appealed to the palates of their British employers and used locally available ingredients and techniques. Anglo-Indian-style chutneys, which have had a continuing presence in both Indian and British cuisines, are an example of a fusion of styles. They typically use tart fruits with sugar, spices, and vinegar—as opposed to mustard oil, which is used in traditional Indian pickling—in a fusion of traditional Indian and British pickling techniques, British preserves-making and sometimes Indian fruits such as mango.

Nepal

Kathmandu has many pie shops. The first was Aunt Jane's, started around 1970 on "Freak Street" by the wife of an American Peace Corps administrator. It was a huge success; travellers who had been in India for some time, and in many cases had followed the Hippie Trail overland route to get there, were more than ready for some good Western food. Also, many were sampling Nepalese hashish — which is extremely high quality — and like all cannabis products, that stimulates the appetite.

Aunt Jane's had a full menu with burgers and other meals, but the authentic American-style baked goods were most popular. There are fine apples in the Himalayas, and apple pie was a specialty. Her coffee cake was also excellent.

There were soon many imitators, most offering only the desserts. There was even a street known as "Pie Alley". Half a century later, many pie shops are still in business; their menus are still recognisably American-based, but the recipes have drifted somewhat over the years.

Southeast Asia

Malaysia

Malaysia is home to a unique local take on the hamburger known as the Ramly burger. This variation uses halal meat patties made by local Malaysian food company Ramly, which are wrapped in a fried egg, and topped off with margarine, Worcestershire sauce, mayonnaise and instant noodle seasoning. You can find Ramly burgers being sold at street food stalls throughout Malaysia.

Western fast food chains in Malaysia often have unique offerings that cannot be found in their respective home countries. KFC in Malaysia is particularly well regarded, with a spicy option that is also significantly crispier than the options available in Western countries.

Malacca was colonised by the Portuguese from 1511 to 1641, when they were defeated by the Dutch. During this period, many Portuguese people settled in Malacca and married the local Malays, giving rise to the Eurasian community. Subsequently, the area was colonised by the Dutch, followed by the British, resulting in Dutch and British influences entering the Eurasian community, and a significant number of Eurasians today being of Dutch or British descent. Today, the Portuguese-Eurasian community retains a strong presence in what is known as the Portuguese Settlement, where some continue to speak a Portuguese-based creole, and you can sample some of their distinctive cuisine, though the restaurants in the settlement are rather touristy, and the quality can be hit-or-miss. However, Eurasian restaurants also exist elsewhere in Malacca, as well as in other Malaysian cities and in neighbouring Singapore, where they tend to be less touristy and hence, serve better quality food. Some examples of Eurasian cuisine include pang susi, an adaptation of Portuguese bread rolls that uses sweet potato instead of wheat, and is stuffed with a savoury minced pork filling, sugee cake, a localised version of the European semolina cake, shepherd's pie, a localised version of the British classic, and devil's curry, a distinctive dish that is traditionally eaten for Christmas and considered to be the signature dish of the community.

Philippines

Singapore

Singapore was a British colony from 1819 to 1963. While authentic Western cuisines are now available in Singapore, particularly at higher price points, due to its status as an international financial hub, there is also a distinctive local style of Western food known as Hainanese Western food. Because the Hainan were relatively late arrivals in Singapore, most of the other jobs had already been taken up by other Chinese dialect groups, so many of the Hainanese immigrants ended up working as cooks for British employers. Because many traditional European ingredients were not available in Singapore, these Hainanese cooks often had to improvise and use locally-available ingredients as substitutes. Moreover, some new dishes were created by these Hainanese cooks by modifying traditional Asian recipes to suit the palates of their British employers. Following independence, many of these Hainanese cooks made use of their culinary skills to set up food stalls and restaurants serving Western food, albeit modified to make use of local Asian ingredients and cooking techniques as well, thus giving rise to a unique fusion style. The "Western food" you can find at hawker centres is usually Hainanese Western food, though there are also numerous old-school mid-range restaurants serving this cuisine too. Examples of such restaurants include Shashlik Restaurant, Mariners' Corner Restaurant and British Hainan. Local-style Western food is often served with a salad and baked beans in ketchup on the side.

While these are a dying breed, there are several traditional family-run bakeries in Singapore's residential neighbourhoods that make various Western-style breads, cakes and pastries. While they are similar to Western bakery items, look out for unique local variations like durian cakes and puffs, pineapple tarts and butter cake, and their breads also tend to be softer than the ones commonly found in supermarkets. Due to the higher prevalence of lactose intolerance in East Asian populations, cakes in Singapore tend to be lighter and less rich than those in the West. Fancier bakeries can also be found in shopping centres across the country, albeit also at higher price points. Bread Talk is one of the best known of these newer bakeries, having expanded beyond Singapore to other Asian countries as well, with their signature item being bread rolls with pork floss. While ice cream in Singapore differs little from that in the West, look out for unique local flavours such as red bean and durian. A unique way to eat ice cream in Singapore is to have it wrapped in a slice of bread.

Typical Western dishes you can find in Singapore include:

Chicken cutlet — Similar to Australia's chicken schnitzel, except that thigh meat is usually used instead of breast meat to suit Asian preferences, and the meat is often seasoned with Asian ingredients like soy sauce and sesame oil as well.
Fish and chips — Local take on the classic British dish. However, one thing peculiar to Singapore is the local preference for chilli sauce as a condiment.
Chicken chops — Marinated and pan-fried chicken thighs, usually topped off with an Asian-style gravy.
Lamb chops — Western-style lamb ribs, but often marinated in Asian ingredients.
Steak — As expected, it is a piece of meat that has been seared. However, a local preference is for it to be served on a hotplate, and seasoned with Asian ingredients such as sesame oil, and served with ketchup.
Hainanese oxtail stew — Local take on the classic British dish oxtail soup, albeit making heavy use of local ingredients due to the unavailability of traditional British ingredients during the colonial era.
Hainanese pork chops — Western style deep fried pork chops, coated in the crumbs of locally-made biscuits, and seasoned with Asian ingredients such as soy sauce and sesame oil. Usually served with a thick sauce made of ketchup and Worcestershire sauce, among other ingredients.
Hainanese curry — A non-spicy variant of curry that was adapted from Indian curries to suit Western palates, usually served with rice and other dishes.
Kaya toast — The quintessential Singaporean breakfast dish, consisting of bread slices with butter and a coconut and egg-based jam-like paste known as kaya. Usually served with runny half-boiled eggs on the side, and some milk tea or coffee.
Roti john — A fried omelette open sandwich that uses French-style baguettes, eggs, minced meat and onion, with a tomato-chilli sauce. A speciality of the Malay community, legend has it that it was invented by a local Malay hawker as a substitute for hamburgers to satisfy the craving of an English customer.

Vietnam

Drink

Coffee

Tea

Alcohol

Shakes

Shakes are now common in most of Asia, but sometimes quite unlike Western ones. They rarely contain ice cream and may not contain milk; sometimes other dairy products such as yoghurt or condensed milk are used. They often use local fruits, such as mango or papaya, which might be rare and expensive back home, and rarely offer temperate-zone fruits, such as blueberries, which are common elsewhere. Strawberries, however, are fairly common, since they are also grown at higher elevations in the tropics.

Some travellers may wish to try a durian milkshake. Durian is a fruit that is quite common in Southeast Asia; it smells terrible but tastes quite good. Some people will travel across their city to get good durian, and some will cross a busy street to avoid walking past a durian vendor and encountering the smell. Ordering a durian shake will let you try the flavour without having to deal with the smell.

The subcontinent has its own variant on milkshakes, called lassi. Traditionally, this is made with yoghurt and buttermilk, and the only additives are either sugar or salt. In tourist areas, however, fruit is often added; the most common flavours are mango or banana.

Respect

Although you can usually expect that Western food will come with forks, spoons, and knives, this may not be universal. You may occasionally have to enjoy your Italian meal using chopsticks (which isn't a big deal if it's spaghetti but would probably be torturous for something chunky like fusilli).

At the same time, expect that some of the country's local eating habits will carry over, and some Western table manners may not be known or followed. Diners might begin eating as soon as food arrives rather than waiting for everyone to be served, bowls might be picked up for easier eating, and you may be expected to pour others' drinks but not your own. In much of Southeast Asia, cutlery is reversed compared to the Western custom: you eat using the spoon in your dominant hand, and the fork is for pushing food onto the spoon.

When eating finger food, local custom will probably prevail. The Chinese will pick up fried chicken with chopsticks and nibble it, touching it as little as possible, or you may be given plastic gloves to wear. In some countries like India, the Philippines and Malaysia, you may be expected to eat with only your right hand even when eating a sandwich.