At first, we weren’t sure what they were. They looked like shanties or shuttered newsstands. We couldn’t see any people from where we were standing but every one of them was lit from the inside. Could these be those famed yatai food stalls that Fukuoka is known for?
Hakata ramen is known for its rich, milky tonkotsu broth which is made by slowly cooking pork bones over a high flame until its marrow seeps out. It features thin, non-curly noodles and is often topped with slices of chashu pork. Located in the Nagahama area, Ganso Nagahamaya is a small ramen shop that’s been serving Hakata ramen since the end of the Pacific War.
Nijo Market in Sapporo is a Disneyland for seafood lovers and one of the worst places in the world to be a crab.
We love kaiten-zushi restaurants and had heard so much about the seafood in Hokkaido that we wanted our first meal to be sushi. With all its rave reviews, there was no better place to have it than here at Nemuro Hanamaru.
I’ve never seen anyone make soba noodles before but it was apparent from the way the man worked that he’s been doing this for decades. It was beautiful and mesmerizing to watch.
Number 28 on the 2016 list of Asia’s 50 Best Restaurants, Bo Innovation is known for serving modern interpretations of Chinese cuisine.
There are countless places that offer roast goose in Hong Kong but only a handful can lay claim to being the best. Yat Lok and Kam’s are two of them.
Located indoors, Tung Po isn’t a dai pai dong in the strictest sense but it does embody that same communal street food vibe. To me, this is what Hong Kong dining is all about.
Reserved it seems for smaller establishments that haven’t done enough to earn an actual star, the places on this list are recommended by Michelin Hong Kong as part of the guide’s first ever street food section.
To be honest, we didn’t take a bus to the foothills of Air Itam to visit Kek Lok Si Temple. We went to seek out two of Penang’s most legendary hawker stalls.