11 underrated Asian dishes (and why you should absolutely be eating them)
Forget the fame of pho and the cult of ramen. Forget the controversy that adobo may or may not be the Philippines’s national dish. Asia’s culinary landscape is far more nuanced, spiced and steeped in tradition than your Instagram feed might suggest. These unsung Asian dishes—some bold and briny, others mellow and restorative—represent generations of family recipes, regional pride and flavour combinations that deserve a standing ovation. So why aren’t they more popular? Blame it on tricky translations, unfamiliar textures or simply the tyranny of trend. But make no mistake: these underrated Asian dishes may not star in glossy food magazines or dominate delivery apps, but they are the pillars of their cultures and proof that culinary greatness isn’t always loud.
These are the sleeper hits of Asian cuisine, and it’s time they had their moment.
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Ohn no khao swè (Myanmar)
(Photo: Gary Stevens / Wikimedia Commons)
This creamy Burmese noodle soup is the more mysterious cousin of Thailand’s khao soi. Made with wheat noodles, tender chicken and a lush coconut milk broth thickened with chickpea flour, it’s topped with crunchy fritters, hard-boiled egg, lime and raw onions. The flavour? Comforting, tangy, with a slow-building heat. So why is it underrated? Myanmar’s cuisine isn’t as globally exported as Thai or Vietnamese food, and ohn no khao swè is rarely found outside of home kitchens or family-run spots. But once you taste that specific combination of nutty, citrusy and spicy, it’s hard to go back.
Brinjal moju (Sri Lanka)
Sri Lanka is perhaps the centre of underrated Asian dishes. Brinjal moju is essentially eggplant but with an edge. Sliced into batons, deep-fried to a caramelised crisp, then doused in a pickled blend of vinegar, mustard seeds, chilli and sugar, brinjal moju hits all the high notes: sweet, sour, spicy, umami. Served as a side dish in rice-and-curry spreads, it often plays second fiddle unfairly. It deserves to be the star of the plate.
Again, Sri Lankan food as a whole is criminally underrepresented abroad, and the word “moju” doesn’t exactly roll off the tongue. But for eggplant sceptics, this dish can be a revelation.
Chim chum (Thailand/Laos)
(Photo: Takeaway / Wikimedia Commons)
Chim chum isn’t just dinner—it’s an experience. Diners gather around a clay pot over charcoal, cooking thin slices of pork, leafy greens and glass noodles in a bubbling herbal broth infused with galangal, lemongrass and kaffir lime. It’s casual, communal and deeply aromatic. The underrated factor? Chim chum doesn’t have the glamour of tom yum or pad thai, and it’s rarely seen on Western menus. But its DIY style, perfumed broth and built-in social vibe make it an ideal gateway to Southeast Asian home cooking.
Oo-peh-tshiat (Taiwan)
(Photo: Rockhsp / Wikimedia Commons)
Translating to “randomly sliced”, this cold platter of blanched meats and offal might not win beauty contests, but it wins on pure flavour. Served with intensely savoury dips like garlic soy or chilli oil, it’s Taiwan’s answer to charcuterie. The texture is chewy, slippery, tender—sometimes all at once. It may not be getting as much love due to offal being a central ingredient, plus the dish’s minimal presentation is hardly social-media friendly. But it’s the rest of the world that needs to adjust. For anyone serious about nose-to-tail dining, oo-peh-tshiat is a masterclass.
Yuxiang rousi (China)
Translated as “fish-fragrant pork”, though it contains no fish, this Sichuan classic features shredded pork stir-fried with wood ear mushrooms, bamboo shoots and a sauce of chilli bean paste, garlic and vinegar. The result? A sticky-sweet, spicy-sour flavour bomb with absurd depth. As far as Asian dishes go, the name is misleading, and yuxiang rousi often gets overshadowed by better-known Sichuan fare like mapo tofu. But once you understand the poetic misdirection of “fish-fragrant”, a style, not a literal descriptor, you’ll understand why locals adore it.
Thịt kho tàu (Vietnam)
Comfort food at its most poetic: pork belly and hard-boiled eggs slow-braised in coconut water, fish sauce and caramelised sugar. How is your mouth not watering at that description? The broth turns deep amber, rich yet mellow. Traditionally eaten during Tết (Lunar New Year), it tastes like home, memory and quiet celebration. Unfortunately, it doesn’t get the love it deserves, probably because it lacks the immediate pop of herbs and crunch that makes pho, bánh mì or other Asian dishes so camera-ready. But give it a slow hour with steamed rice, and it will reward you with warmth and nostalgia.
Stir-fried water spinach (various regions)
(Photo: Obsidian Soul / Wikimedia Commons)
Known as kangkong, morning glory or ong choy, this aquatic vegetable has regional flavour variations across Asia. In the Philippines, it’s stir-fried with garlic and bagoong (fermented shrimp paste) for a pungent, umami kick. In Thai cuisine, pad pak boong adds bird’s eye chilies and soy sauce for a spicier, smokier profile. Meanwhile, in Chinese kitchens, ong choy is often wok-fried with fermented bean curd, offering a creamier, more mellow note.
These shifts in seasoning not only highlight local preferences but also reveal the plant’s incredible adaptability—from briny to sweet, bold to delicate—making it a quiet yet essential canvas in Southeast Asian cooking. It’s usually seen as too cheap, quick and humble to headline. But ask anyone from Thailand to the Philippines, and they’ll tell you: no rice meal should be complete without it.
Salted egg yolk crab (Southeast Asia)
(Photo: Sanjai Sudheesh / Pexels)
You might argue that salted egg had its moment a decade ago, but only the flavour and not this particular dish. At least not really. Salted egg yolk crab is maximalism on a plate: deep-fried and tossed in a thick, grainy sauce of mashed salted duck egg yolks, curry leaves and butter. It’s creamy, funky and dangerously addictive. Found in Singapore and Malaysia, it’s a celebration dish that never quite cracked the global seafood scene. Why? Salted egg yolk anything is still niche outside Asia, and cracking crab isn’t for the faint of heart. But for fans of bold, savoury decadence, this is it.
Popiah basah (Malaysia/Singapore)
A soft spring roll packed with julienned jicama, egg, tofu and sometimes shrimp or Chinese sausage, wrapped in a delicate crepe and drizzled with sweet bean sauce. It’s juicy, fresh and perfectly balanced. Unlike its fried relatives, popiah basah is tender and textural, a snack that eats like a meal. Why the low profile? It’s tricky to make, perishable and doesn’t travel well. That said, it might be one of Southeast Asia’s best-kept lunch secrets.
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Douhua (China)
(Photo: David / Wikimedia Commons)
A warm or cold tofu dessert that’s barely held together, douhua is all about texture. Imagine silken curds bathed in ginger syrup, brown sugar or even savoury sauces in some regions. It’s light, calming and deeply nostalgic for many Chinese families. Why it’s slept on? Tofu maintains its reputation as a health food or meat substitute. But douhua isn’t trying to imitate anything. It’s an original, and it’s glorious.
Dinakdakan (Philippines)
A bold and boisterous dish from the Ilocos region, dinakdakan is made from grilled pig parts—typically ears, face and sometimes brain—chopped finely and tossed with onions, calamansi juice, vinegar and sometimes a touch of mayo for creaminess. It’s tangy, smoky and rich, with a delightful chew. Unfortunately, it’s one of those Asian dishes whose reputation takes a hit thanks to the innards in the ingredients. But if sisig can get through that hurdle, so can dinakdakan. Those who love lechon and texture will enjoy this culinary gem. It’s bold, ancestral and unapologetically local.
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