What is the best Asian cuisine and why is it Thai?

because it's the perfect blend of Chinese and Indian.

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But you're wrong, it's Malaysian

Thai is pretty good don't get me wrong, but really nothing comes close to Malaysian food

>>8053631
No, that would be Indian Chinese cuisine.

https://en.wikipedia.org/wiki/Indian_Chinese_cuisine

Do they not have that yet in your special little corner of Babyjesusburg yet? Aw. Tough break, kiddo.

>>8053617
Ever have Thai style "raw" crabs? They're brined, but are otherwise entirely raw. Super common as a street food. Fucking delicious. Crack the shell open and the flesh is creamy and soft, like the consistency of a custard, almost.

All the same, I like Sri Lankan food more than Thai, but I might be biased.

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It's korean.

>>8053686
Indian Chinese is fun for like the first 10 times but then it gets as boring as American Chinese (although it is better than American Chinese)

Also Sri Lankan >> South Indian, but Malaysia >>>>>> All

>>8053692
Korean? You mean Monotony: The Cuisine?
Everything tastes exactly the same.

>>8053677
And Singaporean and Indonesian and Bruneian. Basically all of Nusantara and its former colonies (other than the Philippines, which, short of a handful of dishes, has truly ghastly cooking).

>>8053709
You're not too far off the mark, but remember that Filipino food is a bit more difficult to pull off outside of the Philippines because so much of it is based on sour, and there are so many expressions of sour that you can't obtain outside of the Philippines, mostly for want of demand.

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>>8053692
agreed

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>>8053708
I forgot Malaysian cuisine existed. I have to agree. It's wonderful. Same with Indonesian.
>tfw you live in an indonesian neighbourhood
>kek tfw the recaptcha asked you to select all squares with street signs and the only sign-like thing was a banner in indonesian about the 2015 elections

>>8053692
too bad my korean roommates aren't also cooks
I mean, the food they make is good, but not really great

>>8053751
>good but not really great
That's Korean food for ya. It's the culinary world's C+ student.

>>8053758
Ouch. But true.

>>8053617
>falling for the thai food meme

It's like you've never had Vietnamese food.

>>8053781
>Vietnamese cuisine master race reporting in
All the best parts of Asian and French cuisine mane

>>8053781
>watery soup
>good

>>8053824
So you've only had phõ?
Poor guy

>>8053830
Not him, but what is Vietnamese cuisine like beyond Pho, Banh Mi, and those noodle bowls with the fish sauce?

>>8053758
I wouldn't even say they're good. Just okay. Edible but I wouldn't go out of my way to eat it. Their BBQ is the only thing that I like. Couldn't care less about their millions of mediocre sides dishes. Basically SEA is god-tier for food. Singapore, Indonesia, Malaysia, Vietnam, etc etc. Except the Philippines though. Their food is an abomination.

>>8053844
Go to any Vietnamese restaurant and they'll have a menu that's longer than the line of guys lining up to fuck your mother.

>>8053844
That's the classics, and a good bahn mi is amazing. Phõ is like fast food in Vietnam
I can't lost off dishes, but most include fish sauce, rice and seafood with some borrowed French techniques. When I was in Vietnam I tried the gauntlet from eel soup to jellyfish salad. Nobody could translate what the dishes were to me because their language sounds like nonsense to me.
God and the steamed pork buns..I had that for breakfast like every day

>>8053858
I'm surprised there are that many necrophiliacs who know her.

>>8053858
>any
If you mean the average "opportunistic chinese open a vietnamese restaurant to capitalize on memes", it's literally just the following ingredients combined in infinite ways:
>long grain rice
>broken rice
>rice vermicelli
>sliced beef
>beef tendon
>BBQ pork chops
>chicken
>shrimp
>fish balls

Remember that any of the meats may be combined with any one or more of the other meats

There, I just gave you a 3 page menu, just add Beer 33, Tsingdao for some reason, tea, vietnamese iced coffee, thai iced tea for some reason, a variety of soda-pops, and if you're really going for the gullible whites, maybe some bubble tea or some such thing

>>8053866
What are their pork buns like? How is the pork cut and cooked? What was the eel soup like?

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>>8053873
I meant a proper restaurant rather than a lowest common denominator takeaway joint.

Here's a small grab from my local Vietnamese place. Vietnamese is probably on par with Thai and more popular than Chinese where I live.

>>8053904
>crocodile

Damn, I wanna try that.

>>8053878
The beef was shredded, the bun was rice based and steamed and had an excellent almost eggy texture
>Eel soup
Fucking fantastic. They threw the eel in live and let the soup cook with its bones and everything which gave it an excellent umami flavor.

>>8053617
>smelly, sour south East Asian food

No, it's quite inferior

>>8053921
What is your preference then?

>>8053917
>They threw the eel in live and let the soup cook with its bones and everything
Them azns are cruel but it seems to make for tasty stuff.

>>8053927
>I saw an old lady beat a shark to death with a club and she then made a three course meal out of the whole damn shark

Shit never happens in America man, but goddamn it was delicious

>>8053952
At least she ate the whole thing. The bad thing about shark fishing is that a lot of people (mainly the Chinese) will just cut the fins and leave the carcass. How'd she do the shark?

>>8053617
Ladyboys have very discerning palates.

>>8053709
>Korean? You mean Monotony: The Cuisine?
Woah calm the fuck down there guy, I'm in worst korea rn, and the street food is pretty top tier. Squid balls need to be in every country.

>>8053979
Shark fin soup, grilled shark, some of it was served raw, and some other variations on that I can't fully remember

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If you count India; Indian food. They are the spice masters. There is a lot of beautiful, light, fragrant Indian food people are unaware of. They make the best bread in Asia- honorable mention to Vietnam. Naan and roti are both from India, and imo are far superior to SE Asian roti. It's very regional so there is a lot of diversity.

I think there's a case for Japanese food too. It's normally simple and boring and everyday people have a bad deal, but sushi and sashimi's simple dishes with the focus on ingredient quality and perfection is maybe the best in the world, alongside Italy.

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Went to a Thai restaurant and they had this as one of their noodle soups. It was stewed beef noodle soup. It was spicy and pretty amazing. Anyone know the Thai name for it?

>>8053617
I haven't had Thai yet, but I've enjoyed several kinds of Asian cuisine.

Japanese > Southern Chinese > Filipino > Vietnamese > Northern Chinese > Korean > Persian > Middle Eastern > Indian

I am actually surprised by how some Filipino and Vietnamese food are, mostly their beef and tomato stews.
I've not had enough Northern Chinese food, so it might rise in the ranks should I have it.
The only time I've had Indian, I was revolted by how strong the spices were. I am scared of testing anything else from Indian food after tasting Indian curry.

>>8054410
It might be "kuay tiow reua."

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burmese > korean > vietnamese > thai > chinese > phillipino

>>8054169
>Squid balls
>eating an animal's balls
faggot

>>8054511
Thanks man!

>tfw there's nothing better than eating at a streetside stall in SE Asia at night while eating noodle soup

The tiny chairs, the tiny table, the delicious bowl of soup, the spiciness, the crisp feel of slight wind, oh man, there's nothing better.

>>8054169
Correct me if I'm wrong, but squid balls can be found not only in Korea, but also China, Philippines, and Japan, right? Because I think squid balls have a Chinese historical origin to it, if I remember it correctly. So you might probably be able to find it wherever a Chinese expat community lives in.

Going to try some Thai later this month.
Can anyone tell me what to look out for so I know I'm eating authentic Thai food.

>>8054498
Wait you haven't had Thai food, ever? I am worried about you.

>>8054631
You can, for the most part, trust airlines to deliver you to the country you intended to travel to, assuming you bought a ticket and got on the plane. Once in the country, you can eat anywhere and have "autentic COUNTRY NAME cuisine".


Perhaps your question has more to do with the quality of food you might want to eat in a foreign country

>>8054648
No time to travel outside the country anymore because of work, so I have to go to Asian quarters of the city I live in to find authentic food.
And you can find authentic food in the US. I have found that if you look well enough, you can get authentic Japanese, Southern and Northern Chinese, Vietnamese, Filipino, and Indian food. Korean, Middle Eastern, and Persian as well. Authentic Southern and Northern Chinese food are very hard to find in the US, because a lot of them are American Chinese cooking. That said, you just have to look a bit harder to find them (and understand Chinese runes to know what you're looking for). Filipino food is actually very difficult to Americanize, because in some respects, it's already kind of sweet, even in their home country. Middle Eastern food tastes like Middle Eastern food in whichever country I've had it. Japanese is a bit harder to find authentic, but much easier than Chinese cuisine. Vietnamese is much easier to find isolated from Americanization, and so is Indian and Korean food.
I actually have a much harder time finding authentic German, Italian, and French cuisine where I'm at.

And that's why I'm back to asking what signs should I look for to know I'm eating authentic Thai food. Not everyone can just up and leave to travel halfway around the world just to eat something and not expect important work to be piled up when they come back a week later.

power rankings with justifications:

Top tier:
1. Viet
Amazing balances of sour, sweet, salty, spicy, umami in almost every dish. Fantastic bbq flavors, great use of brown sugar, fish sauce, and lemon grass. Great variety of hot and cold dishes and they're almost all amazing.

2. Malaysian
Malay islands have a huge variety of spices and fresh foods to pick from, good combination of SE Asian, South Chinese, and Indian flavors, lots of different kinds of curries, amazing stirfries, seafood, coconut stuff, chili pastes, fish pastes. Only downside is that sambal seems to make too many appearances and spiciness dominates in virtually every dish except for explicitly Hoklo/Hainan or Indian foods.

3. Thai
Everyone knows why it's good but people don't tend to acknowledge its shortcomings. Has a handful of very strong dishes, but not a lot of variety, fried foods are pretty weak, tom yum soups can be kind of unbalanced, too few non-soup foods, stirfries other than pad thai are weaker than their Chinese or Viet counterparts, obsessive use of the same 6 or 7 spices.

4. Taiwanese
Very underrated cuisine, has some spice but never overwhelming, lots of variety of herbs, spices, meats, great fried foods, great dumplings, refreshing herbal soups, good quality interpretations of foreign foods, nice use of five-spice, aromatic sausages, seafood, loads of tropical fruits, best beverages in the world (bubble tea, avocado milk, calamansi juice, smoked sour plum juice, winter melon punch, almond tea, peanut rice milk, the list goes on forever), decent Asian desserts (but terrible Western desserts)

>>8054673
>taiwanese in top tier
>not chinese
Come on, Chinese should be a shoe in just because of the variety

>>8054673
Middle tier:
Many kinds of SE Asian: good but lacking in notable dishes
Various Indian cuisines: tasty but little variety beyond curry and curry spiced foods
Various Chinese cuisines: altogether strong, but usually plagued by a lack of variety within any local variant. Lots of variety if you consider the entire country one cuisine, but you shouldn't.
Korean:
Delicious but devoid of variety. Almost all plates fall into one of three groups: thick bone broths, barbecue, gochujang-based braised or stirfried foods with garlic and sesame oil.

Bottom tier:
+2. Japanese:
Ridiculously devoid of variety, islands have very limited produce, herbs, and spices, and they refuse to adapt by importing many foreign cooking products. What they do import, they almost always use hamhandedly (see: "cream" sauce made with milk and badly diluted, ketchup as a sauce for omelets and spaghetti, undersweetened desserts, sandwiches dressed with only shredded cabbage, burgers made predominantly with pork and fillers). National specialties include chicken grilled on a stick with soy sauce and sugar, chicken grilled without a stick with soy sauce and sugar, eel braised in soy sauce and sugar, pork belly braised in soy sauce and sugar, thin-cut beef boiled in soy sauce and sugar, soy sauce and sugar based bbq sauce, uncooked fish.

+1. Hong Kong
Dim sum and siu mei are fantastic, and pretty much nothing else is.

0. Filipino:
Has a few gems, but is plagued by horrible interpretations of foods from other countries like banana ketchup pasta, hot dogs dripping in red dye, canned meats, underwhelming fried foods. It is probably not a coincidence that Filipinas are plagued by obesity, since their modern cuisine is packed with processed and canned foods. Whatever "traditional" foods they have fail to shine, especially compared with the other Malay cuisines.

Honorable mentions:
Indonesian - pretty much Malay food without Chinese influence
Singaporean - more or less Malaysian food

>>8054675
It is possible that some people can enjoy some of China's food while completely hating others. The regional variety is that great. I can understand why an anon would separate it.

>>8054675
>>8054684
China is just too big. Even Chinese chefs refer to the country as having five king styles, and these do not even include Hong Kong, Macanese, Taiwanese, or Hainanese food. To call Chinese "one style" would be like calling European cuisine one style as well.

>>8054683
Banana ketchup pasta is great. And I like their hotdogs more than I do other hotdogs, which are abominably salty. So salty, you have to boil them first. And even after you do that, they essentially have the same texture as turkey meatballs: cardboard. Filipino hotdogs are juicier and less cardboard-y than that.
Never had Malay food, so I have no idea if is superior or inferior to Filipino food.
Though mostly living in a Filipino dominated community, I have enjoyed their traditional foods which are mostly soups and stews, I have found. I don't know where you got the packed with processed/canned foods thing from though.
But with my experience with Vietnamese food which goes beyond the sandwiches and noodles, I think they're actually on par with each other, traditional food-wise. Noodles though, Vietnamese have got that advantage for sure.
I think Japanese food is also really great. I think you're just trying to find something from Japanese cuisine that it doesn't have. Just like you did with Korean and Chinese.

>>8054687
>five king styles
First time I've heard of that.
I know you can divide Chinese food into two classifications:
Northern and Southern
8 Great Cuisines of China

>>8054673
>>8054683
>As for the ranking of obesity in the ASEAN region, Thailand came second after Malaysia, with the highest number of people with the disease.
You should eat more pho.

>>8054701
Hot dogs tend to be very salty because the salt treats the meat to help it achieve a certain texture. Perhaps undersalting is part of the reason why Filipino dogs taste so unlike actual hot dogs. The casing is also weird. If you don't like the saltiness of hot dogs, the solution is to switch to other grill sausages like bratwurst and knockwurst, but Filipino hot dogs are a sham imitation that, to me, just tastes and feels awful. Huge let down.

Where I live there is a huge Filipino community, lots of restaurants and shops. The shops are overwhelmed with Wal-Mart foods. The restaurants fare better, I don't mind eating at them but they are kind of unimpressive. Decent barbecue, bitter vegetables and sloppy, underseasoned bean soups. Not really good value for the price, but not horrible. I would not compare it to Vietnamese at all. Flip seasoning is badly unbalanced from my experience, nothing like Viet.

Japanese food is not very great. It does have one advantage: the lack of seasonings and Japanese autism has put a focus on the freshness and quality of the ingredients. So what you get is a good quality cut of meat with minimal seasoning and prep with a limited variety of fresh vegetables. That's why Japanese are content with their food, but also very skinny and basically underfed. I lived in Japan for two years, and eating out was something I pretty much never wanted to do, which is strange because I've loved eating out in every country I've visited or lived in.

>>8054707
You can divide Chinese cuisine into a million classifications. It's the size of 30 European countries.

>>8054710
You know, I'm not sure how it works out, but in my travels and migrant life around Asia I've never seen as many fat people as I've seen in Taiwan's Filipino community.

>>8054713
>underseasoned bean soups
I'm Filipino and I don't know what the fuck that is. We have bean soups? The only bitter vegetable soup I know is pinakbet, and that is something that is an acquired taste for Filipinos because it is very bitter.
I've had Vietnamese beef and tomato stews and they literally taste the same as beef mechado, a Filipino stew.
I am not sure where you ate "Filipino" food at.

>>8054721
in a Flip community restaurant. there was not a single person working or eating there from any country other than the Philippines so I assume it's actual Flip food

>>8054724
Or could it be a just a restaurant in a Filipino community? Because that happens a lot.

>>8054728
what?

>>8054721
Bo Kho is a very good Vietnamese food, but if I were to guess, it might have its equivalents in every SEA country in the same way that the Filipino sinigang is related to the Malay singgang.

>>8054731
Just because a Filipino community restaurant is in a Filipino community, that doesn't mean the food is actually authentic Filipino. In the same way American Chinese is not actually authentic Chinese from Sichuan or Zhejiang. Especially since some of them are expatriate communities, they have to make do with local ingredients.

>>8054732
I suspected as much. Food culture is easily affected by the countries you interact with in the local region.

>>8054734
Chinese immigrants in America sell each other Chinese food.

>there are people in this thread that consider Indian, Middle Eastern, and Persian food as Asian
At least we know that people know their world geography here.

>>8054742
No, they don't. Not all Chinese restaurants have "Chinese" menus. And not all Chinese-Americans even like traditional Chinese food. Some of them don't even know the Chinese food I was talking about.

>>8054713
>Perhaps undersalting is part of the reason why Filipino dogs taste so unlike actual hot dogs. The casing is also weird. If you don't like the saltiness of hot dogs, the solution is to switch to other grill sausages like bratwurst and knockwurst, but Filipino hot dogs are a sham imitation that, to me, just tastes and feels awful.
I've eaten German sausages, and while German sausages have a bit more oomph to them (I love em a lot), I think Filipino hotdogs serve as a sweeter and juicier variety of hotdogs in comparison to hotdogs sold elsewhere.
As a guy who enjoys foreign food, I think we as Americans, can enjoy less salty foods to be quite honest. During 4th of July and Labor Day parades, we do end up boiling our hotdogs to make them less salty so maybe there is something good to what the Filipinos do to their hotdogs.
German sausages > Filipino hotdogs > American hotdogs
But I'm comparing sausages with hotdogs.

>>8054745
They all use rice and are therefore Asian.
In all honesty though Persian has some similarities with Western Chinese food

>>8054761
>during 4th of July and Labor Day parades, we do end up boiling our hotdogs to make them less salty
Where the fuck do you live where that happens? Those are grilling days.

>>8054764
I've been meaning to try some Ziran Yangrou (Western Chinese) which a local restaurant of ours have. I think it might be just like you said, having quite a bit of similarity with Persian food. I remember some Persian women cooking meatball rice soup (Koofteh?) before, and it might taste similar to that.

>>8054754
why are you comparing the food that Filipino expats would sell to Filipino expats to food that Americans sell other Americans and call "Chinese"?

>>8054761
I love foreign foods, but I hate Filipino hot dogs. That's all there is to it.

>>8054771
Xinjiang province is basically Central Asia

>>8054776
Because the idea is the same. I've seen Filipino expat restaurants before and the food is basically what they scrounge up from local ingredients, not really what is cooked in the Philippines.
When I heard underseasoned bean soups and modern cuisine being mostly processed/canned shit, I went full >what
Then I knew you were eating expat food rather than actual Filipino food. Not minding the fact that Thais and Malays are more obese than Filipinos.

>>8054673
>>8054683
Eh, I don't think those are justifications. Rather, I think they're merely personal taste. For example, I enjoy Japanese food far more than SEA foods for their simplicity and trying to bring out the flavor out of the ingredients rather than adding spices to them.
Your justifications seem to be based on "more spices the merrier" + "cuisine must have variety" kind of rankings.

>>8054778
Well obviously. It's the same reason why lamb dishes, dumplings, and noodles are more prevalent in Northern Chinese cooking. Geography generally decides what people eat and how they eat them.

>>8053758
Yeah this is pretty much true. Can confirm as a Korean.

Chinese cuisine is the best. There's just so much variation based on region too that pretty much everyone can enjoy at least one region's part of Chinese food

>>8054803
Yeah. I'm currently trying find restaurants locally to taste all 8 Great Cuisines of China right now.

>>8053692
You can always rely on Korean to be too hot, too sweet, too salty, and too fishy. Yuck!

>>8054771
Watch out for that cumin, man. Like other spiced up foods, they tend to make you stink for a day or two after eating them.

>>8054498
>Middle Eastern that low

motherfucker Afghan food is delish

>>8054843
Afghanistan is in South Asia.

>>8054843
Afghan food is pretty funny.
It's like if Northern Chinese and Northern Indian had a bastard rape baby (which historically Afghanistan is).

http://luckypeach.com/recipes/afghan-mantu/
>Once the mantu are steamed, arrange the dumplings on the platter in whatever formation you like, though concentric circles are a crowd pleaser. Next, do your best Jackson Pollock impression when adding another thin coating of yogurt atop the dumplings.
>yogurt atop the dumplings

>>8053617
Has anyone had North Asian food before? Or is it simply Russian food in Asia? I know Russian food has some similarities with East Asian foods like dumplings.
>>8054857
That might probably taste good. Maybe.

>>8054683
>>8054673
>i have no idea what i'm talking about, but please take my opinions seriously
Indonesian cuisine lacks Chinese influence?
Taiwanese valued for anything other than dumplings and westernised desserts?
Korean food has three varieties but you mention four?
HK cuisine not full of variety, especially taking into account that it's a single city and not some huge region?
Were you dropped on your head as a child?

>>8054878
He's a fucking troll. Anyone who's been to Singapore and Malaysia before will know that there's a distinguishable difference between their foods.

>>8054783
I don't get the idea of "scrounging up." My country is like 1000km away from the Philippines and has a wide variety of affordable produce, meats, and spices. If you can't make real Flip food here, you must be a shit cook.

I'm not sure if you would call it a bean "soup" persay, but it was definitely some sort of bean slop. The processed/canned shit I don't quite get, but that seems to be what Flips buy here. The stores could include large refrigeration and sell produce if they wanted, but they don't, they have small freezers with ice cream and hot dogs and almost everything else is instant noodles, spam, ripoffs of American snack foods, powdered cooking mix, cuisine products from other SEA countries.

>>8054790
They are definitely markers of the quality of a cuisine. If you can make one dish really well, it does not make you an ace chef. Variety, and being able to make your foods pop while having a variety of flavors, is what separates a simple cuisine from a developed one.

>>8054878
>Indonesian cuisine lacks Chinese influence?
pretty much yeah. Indonesian food is about as Chinese as American food. Malay food, by contrast, often includes Hoklo cuisine. Not Hoklo-influenced, actually Hoklo.

>Taiwanese valued for anything other than dumplings and westernised desserts?
I live in Taiwan, right around the corner from a night market and a block over from a cuisine street, and you're pretty fucking dumb

>Korean food has three varieties but you mention four?
braised or stirfried food with gochujang, garlic, and sesame is one variety

>HK cuisine not full of variety, especially taking into account that it's a single city and not some huge region?
When did I say HK cuisine doesn't have variety?

Were you dropped on your head as a child?

>>8054880
I've been to both. Tbh the food in Singapore and Kuala Lumpur is almost identical, except KL is slightly more Malay and Singapore is slightly more Min.

>>8054994
>They are definitely markers of the quality of a cuisine. If you can make one dish really well, it does not make you an ace chef. Variety, and being able to make your foods pop while having a variety of flavors, is what separates a simple cuisine from a developed one.
That's pretty much bullshit in my honest opinion.
Geography tends to cause the single greatest factor of why cultures develop culinary traditions the way they do.
This is why grading cuisine based on the variety is pretty foolish. Some cooking styles don't work well in some climates, ingredients aren't available in some others, and trade routes weren't all encompassing in a historical sense, which is why food cultures vary a lot in the world.
Simply saying Korean food sucks or Japanese food sucks because it uses this or it uses that or it doesn't use enough of this or that is the sign of ignorance.
Actually, I wouldn't trust anyone who rates food on something like that.

>>8053617
Why is it that their curry taste like sour milk? Can't get that out of my memories.

>>8055000
here's the thing: it's not the fucking 14th century. We already regard tomato sauces as one of the greatest pieces of Italian cuisine even though tomatoes are not even indigenous to Europe. Taiwan's national dish is beef noodle soup, which frequently uses tomato. When do you think Taiwanese started eating fucking tomatoes? Milk tea? It came about like 30 years ago.

I'm not grading a country's cuisine on the basis of what is indigenous to it, I'm grading it on the basis of how they use the ingredients available to them and how many delicious things they can produce whether or not they have lots of ingredients. Thailand has a wide variety of herbs, spices, and produce, yet its actual food variety is not that broad. Meanwhile Korean food is pretty tasty even though Korea is a tiny, frosty mountain country and they approach foreign foods with a good amount of care.

One of the easiest ways for me to rate a country's cuisine is the fried chicken index. Everyone has fried chicken, it seems. Chicken is widely available, and every country has some kind of starch and fat. Japanese fried chicken is shit, Thai fried chicken is underwhelming, Korean fried chicken is delicious. Simple way to figure out if a country is making due with its ingredients or not. This is not a fucking Marxist grading system.

>>8053631
Not even remotely accurate

>>8053617
My favourite Asian cuisine is without a doubt Indian, but if we're only counting slanty eyed Asians then maybe Indonesian or Japanese.

>>8055008
I never said Korean food was devoid or not devoid of variety. The other guy did. You dumbass.
>>8055011
You moron. Just because people manage to get stuff in their cities through trade, that doesn't mean every place in the country manages to get all of it.
Using your grading system, smaller countries that are right next to trading routes will always get a better grade than landlocked nations or bigger countries like China. And even now, not every nation on Earth is able to get any ingredient they want in this global economy.
Hongshao niu rou mian was also based on Sichuan cooking that just got transferred to Taiwan, so it's not like it was only tomatoes that is the basis of the dish.
>fried chicken index
Complete fucking dumbass.

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>>8055008

>>8055018
How can you get past the strong spices of Indian cuisine? Which foods are not too strong in flavor?

>>8055020
Who are you quoting?

>>8055019
>just because a country has an ingredient doesn't mean the country's cuisine should be judged as though the country has that ingredient
???

>big countries like China
which is why I specifically said China must be considered as many cuisines, not just one. too many factors to judge the cuisine of a country as broad as China. I'm not unfair.

Meanwhile India has a great variety of ingredients yet I ranked it lower than Taiwan, which is a small island filled with mountains. Of course it has the benefit of being tropical.

>Hongshao niu rou mian was also based on Sichuan cooking that just got transferred to Taiwan
>>>Taiwanese cuisine thrives because they know how to handle imported cooking styles
>>>>>>>>>>>
thanks for proving my point dumbass

>complete fucking dumbass
great response

>>8055024
a dumb shit who said I'm a passportless flyover

>>8055027
You sound upset.

>>8053692

Im Living in Seoul and I Can assure You its the worst of all asian cuisines

Most koreans eat at BK / McD / Starbucks etc and thinks its good food

Traditional korean food is great, but not nearly as varied or refined as japanese or chinese

JAP = INDIAN = VIETNAMESE = THAI > CHINESE > PAKI > LAOTIAN = INDONESIAN = MALAYSIAN = CAMBODIAN > FIJI > HAWAIIAN > KOREAN

OFFICIAL POWER RANKINGS

>>8055025
>I'm not unfair.
>considers Chinese cooking middle tier
Right.
>Meanwhile India has a great variety of ingredients yet I ranked it lower than Taiwan, which is a small island filled with mountains.
A small trading island nation that is in a very enviable position to many different styles of cooking and influence around the world.
India is like China in that it is so large, it ends up really having most of what they have in it, and so development of their cooking

>thanks for proving my point
I didn't. You are grading things depending on "variety" and a completely subjective notion on use of spices when that is complete fucking hogwash. The point I made was that under such a grading system, trading nations in busy trading lanes that are small will have more of an advantage than either landlocked nations or big nations like China. And that's just utterly ridiculous and just your personal tastes. Even when French chefs consider Japan as one of the mecca of cuisines in the world, you're in some kind of retardmode nationalism because you think "muh variety" reigns supreme.

>>8053912
tastes like chicken

>>8054673
>>8054683
Anyone who uses umami in an unironic sense to compare foodstuffs is a pretentious hipster who calls themselves foodies in front of their friends. I find it laughable that people were baited by this.

>>8055042
Fiji and Hawaiian are like Pacific Islands outside of Asia. Is American Chinese and British Indian Asian food now?

>>8055053

I agree, they are not located in asia so not technically asian

included them only because they're ethnically "asian", they're not that relevant anyway

>>8055042
>it's the worst of all Asian cuisines
okay, tell me about what's so bad about it

>most Koreans eat fast food and like it
wow how awful. did you know Taiwanese people fucking love Starbucks too? Taiwan has more local and national chain tea shops than it has toilets you can sit down on, and people still go to Starbucks.

you know that refined green tea culture of Japan's? who cares, they fucking love Starbucks too. you can find a verb that literally means "to go to Starbucks" in some Japanese dictionaries.

>traditional Korean food is great
as opposed to what? where do you draw the line between traditional and modern Korean food and why does modern suck so much, according to you?

>not nearly as varied or refined as Japanese
SOY SAUCE
SUGAR
SAKE
SALT
eat this on everything every day until you die, then and only then will you truly start to understand the meaning of Nihonkoku

>or Chinese
huge country, 1.3 billion people. calling it a single cuisine is still dumb

>>8055044
>considers Chinese cooking middle tier
If Chinese cooking were one cuisine, perhaps I would say it's the greatest cuisine in the world, but not even Chinese would consider Chinese a single cuisine.

>A small trading island nation that is in a very enviable position to many different styles of cooking and influence around the world.
What is Japan then?

For how large India is, they seem to have a relatively small variety of cuisine styles. That's why I'm willing to treat their cuisine as one style, but maybe I'm being too generous. In that case a lot of Indian styles would probably fall to the bottom of middle tier at best.

>even when French chefs consider Japan as one of the mecca of cuisines
and under what criteria do they do this? do you actually know or are you just going to sit on the authority fallacy here?

calling it nationalism is pretty strange. I give props to a lot of countries I have no allegiance to, and I even let a few countries with limited variety go up in ranking

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>>8055023
Idk m8, I just like the strong and comfy flavours of Indian food. I would say Vindaloo and similar dishes are strong flavoured but then you have lighter dishes like Korma. But the flavours go so well with the light and fluffy Basmati and the Naan. Also you have raita and/or chutney which helps.

>>8055051
I don't like the word foodie. I use the word umami unironically because it's a scientifically-proven flavor that is common in Asian cuisine and I live in a region of the world where MSG is not an enemy of the people.

>>8055042
Japanese > Chinese > Vietnamese = Filipino > American Chinese > Levantine Arab/Turkish > Hawaiian > Korean > Indian
>>8055053
Hawaiians got this strange Asian/Pacific Islander/American fusion thing going on.

>>8055058
>For how large India is, they seem to have a relatively small variety of cuisine styles.
You are a fucking moron m8. At least Google Indian cuisine before you speak.

>>8055064
I'm sure Indian cuisine has a lot more variety than their restaurants in America, Japan, and Taiwan would suggest. Yet, even when I go to places with a large local Indian population, like Singapore or Malaysia, it seems I'm not getting a bigger menu than curries and tandoori. And yeah, I know Singapore and Malaysia aren't India, but they have some special cultural protections, such as being allowed/forced to speak Tamil that puts them closer to Indian culture than immigrants in other countries.

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>>8055066
Stop making a fool of yourself please.

>>8053692

>Tfw korean gf takes you to all the best Korean places in your area
>Tfw u have unlimited access to her family made kimchi
>Tfw white ppl don't really eat Korean food so you cook it for your friends and all of them love it

>>8055058
>and under what criteria do they do this? do you actually know or are you just going to sit on the authority fallacy here?
Craftsmanship and getting the most out of ingredients. French chefs are also attracted to the place due to the preponderance of Michelin star restaurants and really workaholic perfectionists in the cooking staffs.

Japan is a country that is not close to the South China Sea, one of the busiest sea lanes in the world. Whether that was today, the 1950s, or the 1500s. Their isolationism also prevented them from learning a lot of other cooking techniques so they had to use what they had for 300+ years.

Many countries have regional cuisines. Chinese cooking is Chinese cooking. Even Thai cooking has regional cuisines. If you weren't unfair and nationalist at all, China should have topped your useless list just on muh variety alone.

>>8055058

>okay, tell me about what's so bad about it

sure bro

theres very little variation. kimchi is used in most of the popular dishes (albeit only in those).

the flavour parings are extremely boring. often it just boils down to sweet&sour, sweet&spicy or sour&savory.

they use barely any herbs and have such little variety of sauces. when something is coated in red its either gochuchang or korean red chili powder (my fav chili powder in the world to be fair, I love it)

a lot of their cooking seems extremely derivative of japanese cooking, probably because of the japanese occupation period. for example gimbap.

worst of all in my opinion are their soup dishes. broths are always shitty, plain, flavorless bullshit. never have any spices in them like SEA cuisine, never any refinement like a tonkotsu ramen broth.

>as opposed to what? where do you draw the line between traditional and modern Korean food and why does modern suck so much, according to you?

have you actually been to korea nigger? they almost exclusively do fusion food now, its very hard to find a korean restaurant that isnt KBBQ, which I personally dont care for that much

but all of this is still easily tolerable. to me by far the worst thing is just the general quality of food.

I am not talking about their produce, meat or seafood by the way which is absolutely excellent if its raw. its the fucking half-assed cooking, bad seasoning, using too much fat, using too little spice, way, way wayyy too much sugar in every sweet dish. no one is passionate about their food, there is no philosophy behind it (like in japanese cuisine) and no elaborate technique (like in french, vietnamese cuisine). it's all so fucking average.

maybe its better in busan or jeonju, I couldnt tell you. I've tried everything from high class dining to their friend chicken and kbbq places to street food, market vendors, old traditional restaurants, korean chains (they make up most of the dining actually..) and shits mediore

>>8055058

holy fucking shit nigger youre retarded

>salt
>japanese cuisine

confirmed retard

you had so many memes to choose from.. Nori? Bonito?

but you chose to say SALT

I cant even think of a single jap dish that traditionally uses salt

anyway since youre out here defending korean cuisine just tell me an outstanding dish I should try. I have a lot of money to spend and still 4 months left in seoul, should be no problem to find out. just one great korean dish.

and if you say bbq or bibimbap ill fucking behead you

>>8053617
>What is the best Asian cuisine and why is it Thai?
Japanese. Bar none.

>>8055058

>For how large India is, they seem to have a relatively small variety of cuisine styles

nevermind youre actually CLEARLY retard

most awful poster ive ever seen on ceekay

>>8055066

oh wait, so you havent even been to india and youre commenting on indian food? fucking pseud

>>8055059
So basically what you're telling me is that Indian food should be eaten with their breads? I guess that makes sense. I'll try and check out Korma.

>>8055079
>Craftsmanship and getting the most out of ingredients
apparently French chefs and I have been to a different Japan. Now more than ever there are cheap, versatile ingredients available even at your basic grocery store. When pressed to use these ingredients, it seems Japanese reel back, instead insisting on "innovating" by creating dish #38923298 with miso.

>preponderance of Michelin star restaurants and really workaholic perfectionists in the cooking staffs
these really don't suggest much about a nation's cuisine. michelin stars measure how much a kitchen can meet professional, artistic standards with degrees of, as you may have suggested, cleanliness, atmosphere, and professionalism. This does not translate directly into the sense of development in the cuisine, it just means that their philosophy on food is more artistic. I would attribute this to the fact that Japanese are more obsessed with keeping up appearances than they are even with fulfilling their basic needs; they would refuse to eat the best food in the world if it were served in the kind of place with plastic chairs. No surprise that an island country with some of the cheapest and freshest seafood in the world does not have a such thing as seafood boils seemingly at all; the idea of shelling seafood on top of newspaper and eating with fingers must seem absolutely abhorrent to a country where women will not leave the house without makeup even to pick up their mail. I guess I can see how that would be appealing to the French, who are comparably obsessed with looking good and sending off an air of class regardless of whether or not it exists.

The whole thing is stupid because it would be like suggesting that Chinese cuisine does not deserve to be called a great world cuisine due to the fact that China has a disproportionately low amount of Michelin stars. Also Japan has a relatively large amount of people and high GDP, so that probably contributes to its starred restaurants.

>>8055071
>nagaland
>cherry wine, momos and rice beer
>no mention of pork
>no mention of meat X in smoked soya sauce nor of naga-style bamboo pickles
The fuck?
Was this written by some white guy who read a brochure or something?
Who the fuck drinks cherry wine in Nagaland? And "rice beer" is literally everywhere. And Momos are from fucking Sikkim, not Nagaland!

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>>8053617
That's not sichuan food

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>>8055131
>was this written by a white guy who read a guide
Get a load of this innocent child

Every food-related infographic more complex than maybe a 2x2 grid and a few words is guaranteed to be a mess of nonsense, misinformation, and lies

What happens is when the schema turns out to be a little more complicated than the back-of-the-napkin brainstorming session suggested, they just tell the graphics person to "find a way", and, of course, they do

At a passing glance it doesn't seem wrong to the editor, and by the time it's out in print, it's too late so everyone just runs with it

>>8055081
>flavor pairings are boring
I'm sure you could see more elaborate pairings if you went to a more upscale place. In most countries, working man's cuisine is devoid of elaborate flavor combinations. I get what you mean, but you seem to praise Japan where flavor combination means soy sauce + sugar, so I'm not sure what your metric is here. Yes, their herbs and variety of sauces are lacking, I agree, but I still enjoy what they do with what they do use.

I personally enjoy the broths. I think they bring out a richness hiding in meat flavors that I have never been able to perfect. They offer condiments to make it more salty and spicy, but these broths are pretty thick and heavy with meat flavor on their own. I can see why you wouldn't like it, but it also carries a lot of merit.

>no refinement like tonkotsu ramen
simply untrue. ramen broth tastes brighter because of the addition of MSG, nothing more. and for what it counts, ramen is an invention of Chinese living in Japan. you could call it Japanese food in the same way you can call sundubu jjigae American food, but its creation is almost completely devoid of any Japanese innovation.

>almost exclusively do fusion
I think fusion is popular now, but I wouldn't say it dominates. Things like spam and western-style sauces are emerging more, for sure, and I agree that it isn't all good. BBQ is not fusion, it's Korean food and I think it's fucking delicious.

I also think their cooking style is balanced enough. I agree that they don't have the sense of philosophy that Japanese do, but if we're going by this metric alone, Koreans win out because they did their best to make a system of preserved food to utilize natural refrigeration and deal with terrible climate and get through multiple postwar eras, while the Japanese developed their philosophy to utilize lack of innovation and variety to foster an image of the beauty of the upper class and national heritage, which they still refuse to give up now

>>8055141
That's nice, but doesn't address what the post was getting at, kiddo.

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>>8055149
Actually it does. But you sure are smart for knowing where momos come from. Is that what you were hoping to hear? Have your reddit gold.

>>8055087
>I cant even think of a single jap dish that traditionally uses salt
then you are mentally deficient, have never been to Japan, or are so gaijin you can't read a menu.

off the top of my head, shio-yakitori, shio-ramen are two dishes which not only use salt but showcase it, not as a condiment but as a flavor in itself. I would also say that tonkatsu and fried chicken heavily feature salt, basically as the predominant seasoning.

I went ahead and googled "日本食 塩" to see what other dishes prominently display salt.

On the first result I got this: "日本は塩の取りすぎが" (Japan takes too much salt, but)

and on the second: "日本食はしょうゆも味噌も、塩が大量に入っています。" (Japanese food contains soy sauce, miso, and salt in great quantities)

These are Japanese people saying Japanese food is too salty.

>outstanding Korean dishes
samgyeopsal, kalbi, fried chicken, army jjigae come to mind, but I imagine you do not share my tastes. perhaps you could go for a steak, since Korean philosophy on steak is comparable to Japan's. one thing I really gotta hand to both Japan and Korea is their immense respect for domestic beef. too bad Japan shits on foreign beef so much.

>>8055091
already disproven

>>8055126
>Now more than ever there are cheap, versatile ingredients available even at your basic grocery store
In Japan? Not really. It's a heavily overpopulated country living on less than 10% of its area with not much natural resources ingredients-wise. It's not directly next to the South China Sea and ships have to go further of a distance to reach its ports from other parts of the world. Just those two factors alone will cause prices to go up on meat and seafood, even for a small island country. Also, innovation is not really the true mindset of Japanese cooking. It is perfection.

This, again, comes down to your highly subjective fucktardedry of cuisine must be highly variant and must utilize spices in a specific way to be any good. Variance in cuisine means nothing.

Even though Chinese cuisine is highly variant, I still consider Japanese cuisine a bit better (and it's not like Japanese cooking doesn't have variety). I also find Japanese cuisine quite better than Southeast Asian cuisine, even if it doesn't use a lot of different spices.

Ranking cuisine on variety is foolhardy, because you can have the most variant cuisine in the world, if it sucks, it means nothing.

Ranking cuisine on use of spices is a very subjective thing that highly depends on your own personal tastes. People might find your love of SEA cuisine to be abhorrent because it's not as well flavored as Indian cuisine, or, they might find it too spicey in comparison to other cuisines.

>>8055163
>muh tastes
>disproven
Funny/10

>>8055126

>japan
>cheap ingredients

wew lad

>I would attribute this to the fact that Japanese are more obsessed with keeping up appearances than they are even with fulfilling their basic needs; they would refuse to eat the best food in the world if it were served in the kind of place with plastic chairs.

friendly reminder japanese also have the biggest noise music scene in the world and produce shit tons of little girls porn

your post does have a point and I concur actually, michelin stars have nothing to do with a countries cuisine.

you tried to make a good post but fucked it up by generalizing the population of a country you dont know much about. for every traditonalist nationalist elders-obeying japanese theres also a hiki outcast tattooed freelance artist who lives off of coffee and cigarettes and spends his free time making statues resembling a phallus

>>8055163
Actually that says that Japanese food, including soy sauce and miso, have a shitload of salt in them. Which makes sense.

>>8055144

>I'm sure you could see more elaborate pairings if you went to a more upscale place

I did do that though. have to say the food was great, quality of meat fantastic, sides were boring as hell.

>In most countries, working man's cuisine is devoid of elaborate flavor combinations

this is completely wrong. only right if you accept cultural relativism, in which case this statement would be a truism.

>I personally enjoy the broths. I think they bring out a richness hiding in meat flavors that I have never been able to perfect. They offer condiments to make it more salty and spicy, but these broths are pretty thick and heavy with meat flavor on their own. I can see why you wouldn't like it, but it also carries a lot of merit.

maybe ive been eating the wrong soups. i dont need any added spices if theres substantial meat flavour, but there wasnt.

any recs for soup?

>simply untrue. ramen broth tastes brighter because of the addition of MSG, nothing more.

i fucking hate people who say bullshit like this. i mean actual ramen you sperg, not packaged bullshit. from a fucking upscale restaurant.

ive made traditional tonkotsu broth on my own several times and i sure as hell didnt use fucking msg. it's still the best pork broth out there.

mine wasnt as good as what i had in ramen jun or similiar places, but really a close.

>ramen is an invention of Chinese living in Japan

thats hardly relevant and everyone knows it anyway

>but its creation is almost completely devoid of any Japanese innovation.

you do realize every single prefecture in japan has a distinct style of ramen, right? fuck..

>I think fusion is popular now, but I wouldn't say it dominates. Things like spam and western-style sauces are emerging more, for sure, and I agree that it isn't all good. BBQ is not fusion, it's Korean food and I think it's fucking delicious.

i wasnt talking about bbq or fried chicken when i was talking about fusion, theyve been doing that for a long time in korea. cont

>>8055167
>In Japan? Not really
It's good that you know your geography but have you actually gone grocery shopping in Japan? Ever been to an Aeon, Ito-Yokado, or Gyomu? These days you can buy barrels of fried onions, curry spices individual or blended, all kinds of expensive brands of mustards, pickled things, even multiple brands of hipster ketchup and bbq sauce. It's been much harder for me to find useful spices, especially at a good price, since I moved to Taiwan. I used to be able to find all the spices I needed for shawarma at one store, for less than a dollar a jar. Now I have to pay about six dollars at a specialty import store to get fucking onion powder.

>innovation is not really the true mindset of Japanese cooking. It is perfection.
which is why it sucks. the perfect spaghetti with miso paste will always be worse than an entry level tomato basil sauce.

>variety is a bad metric, blah blah blah
the benefit of variety is that if one dish isn't up to snuff, you can move onto the next. while Japanese are obsessing over the perfect way to make omelets with ketchup and pasta with milk sauce, they never stopped to think if either of those dishes are actually good (they are passable at best)

>>8055153
You're really very bad at this.
Please show what >>8055131 was getting at that >>8055141 addressed, thanks.

Protip: explaining how graphic design artists do their job doesn't.

>>8055177

cont

>>8055144

when i say fusion i really mean it.. so many places put mozarella cheese on everything (fucking why), use hotdogs, american cheese, mayo, cheap bbq sauce..

im talking about actual restaurants, too, not fast food. street food aswell, its america infested.

>>8055163

>off the top of my head, shio-yakitori, shio-ramen are two dishes which not only use salt but showcase it, not as a condiment but as a flavor in itself. I would also say that tonkatsu and fried chicken heavily feature salt, basically as the predominant seasoning.

there are four diff ways to do ramen, shio is one of them. it is the only one that uses actual salt, though the other ones do taste salty.

>and on the second: "日本食はしょうゆも味噌も、塩が大量に入っています。" (Japanese food contains soy sauce, miso, and salt in great quantities)

>These are Japanese people saying Japanese food is too salty.

soy sauce makes food taste salty, too...

> but I imagine you do not share my tastes. perhaps you could go for a steak, since Korean philosophy on steak is comparable to Japan's. one thing I really gotta hand to both Japan and Korea is their immense respect for domestic beef. too bad Japan shits on foreign beef so much.

i cant fucking stand you desu but will still try all of the dishes listed that i havent (its only 2 anyway)

>>8055170
the beautiful irony is that even the child porn artists and the phallic statue makers have to fit the "wa" mentality. before they ask themselves the question "is this what I want to do?" they have to first get passing marks with the question "does my society accept this?" And the thing about bandwagoning and groupthink, if you never learned before, is that not only is it not necessarily logical, it tends to lean heavily towards illogical. They don't make comic books about little girls getting fucked in spite of the country's rules, they make them BECAUSE of the country's rules: Japanese people love smacking their wood to comic books of little girls getting fucked, far more than they could ever even begin to approach the idea of, say, giving their phone numbers to girls working in service industries.

source: escaped Japan after two years of wanting to die every time I attempted to have a social interaction with anyone

>>8055180
Oh, I know you. You're the shitposter who likes to tell us about the colour of his stools and posts unnecessarily long blogposts with actual people's names in them, like we're supposed to know who they are.

>>8055176
could be read either way. in any case, Japan is a saltier country than China was after the Opium Wars

>>8055177
>this is completely wrong
I don't think so. Vietnam is one of the few countries I can think of where street food capitalizes on balancing the complexities of chilies, seasoning sauce, fresh mayo, and sweet pickled vegetables. In most countries pineapple on pizza seems to be the limit of complementary strangers.

>recs for soup
the starting point seems to be chicken-ginseng soup, I want to say samgetang maybe? my favorite was the Busan specialty of beef rib soup (galbi-tang) which I think you can find in most cities.

>ramen
>from an upscale restaurant
lol

>ive made traditional tonkotsu broth on my own several times and i sure as hell didnt use fucking msg
you didn't use kombu? what do you think it is?

>thats hardly relevant
it's not if you want to talk about Japanese cuisine as a monolith. it's a foreign food to Japanese

>you do realize every single prefecture in japan has a distinct style of ramen, right?
>distinct
>>>>distinct
WELCOME TO HOKKAIDO WHERE WE HAVE MISO RAMEN
YEP NO OTHER PREFECTURE USES MISO IN THEIR RAMEN, ESPECIALLY NOT AICHI WHICH IS KNOWN FOR NOTHING OTHER THAN MISO

so what were you talking about with fusion then?

>>8055186
if you hate mayo, cheap bbq sauce, and American cheese I'm sure you'll love Japan

>there are four diff ways to do ramen, shio is one of them. it is the only one that uses actual salt, though the other ones do taste salty.
irrelevant. the matter was "I can't think of one dish that uses salt" and I dropped four for you.

the thing about Japanese soy sauce is that, not only is it saltier than the soy sauce from everywhere else, they even have specific soy sauces designed to be extra salty. whether or not they use pure salt as an ingredient versus a high sodium ingredient that is not white and rocky, it is clear that "salty" is considered a seasoning style in Japan.

>>8055141

i've been getting into wine and even though I know this chart is highly oversimplified i still really like it.

>>8053617
I went to an Afghan restaurant last week and it's easily the best Asian food going.
I had lamb kebabs and then a mutton and chickpea stew, it was really good.

>>8055233
There's a point past which it stops being oversimplified and starts being wrong, and the chart is well past that

>>8055188
>i missed the point and got called out on it, so i'll shitpost about imaginary friends instead
Get help, kiddo.

>>8055277
>I didn't get the kind of pat on the head I hoped for so I'll keep whining about it
Call your wet-nurse and stop filling this board with the smell of your stools

>>8055287
Don't jerk me around, Anon! It's a simple question! A baby could answer it! If you were a hot dog, and you were starving, would you eat yourself?

>>8053617
korean. no contest.

>>8055042
I wholeheartedly agree with that ranking

>>8055097
Yeah, you should definitely order some naan bread when you go for Indian food