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What to eat in Asia? Top 100 Asian Street Foods

Last update: Mon Mar 17 2025
Top 100 Asian Street Foods
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The pan-fried variety of the Chinese jiaozi dumpling, known as guotie, is a Northern Chinese dumpling typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Crunchy and soft textures are achieved by a special method of preparing; while the bottom of the dumpling is frying, a small amount of liquid is added to the pan which is then covered, thus allowing the rest of the dumpling and the filling to steam.


When it comes to the shape, guotie should always be long and straight as it can stand more easily and it does not fall over during cooking. Goutie can be literally translated as pot sticks, so these dumplings are often nicknamed potstickers, especially in North America. 

MOST ICONIC Guotie

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02

Dumplings

INDONESIA
4.7
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Siomay is an Indonesian dish consisting of steamed cone-shaped fish dumplings, eggs, potatoes, cabbage, tofu, and bitter melon. After they have been steamed, all ingredients are assembled on a plate, cut into bite-sized pieces, and generously drizzled with a spicy peanut sauce.


The final touch to the dish is a splash of sweet soy sauce, along with a drizzle of lime juice. Siomay is derived from Chinese shumai, and it is believed to have originated among Chinese immigrants who came to Indonesia during the Dutch colonial period. 

MOST ICONIC Siomay

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03
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Coming from the North Indian city of Amritsari, Amritsari kulcha is a flatbread stuffed with potatoes, onions, cottage cheese, and spices. The flatbread is commonly garnished with coriander seeds, cilantro, and red chili powder. Thin, crispy, and smeared with ghee butter, it is a staple food in Amritsar, with almost every shop in the city sizzling with the sound of kulchas baked in large tandoor ovens.


Not much is known about the history of this flavorful dish, and even the locals say that kulcha is just something they have always eaten, a variation on numerous flatbreads that the country is known for.

MOST ICONIC Amritsari kulcha

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04
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Ohn no khao swè, meaning noodles with coconut milk, is a traditional dish that is believed to have inspired the creation of Thailand’s khao sai. It consists of boiled egg noodles and pieces of curried chicken smothered in a creamy coconut-milk-and-chicken soup.


The soup is typically thickened with chickpea flour, and it usually comes with an array of different garnishes and condiments. Typical ingredients added to this dish for enhanced flavor and texture include slices of hard-boiled eggs, crispy fried noodles, bean or chickpea fritters, fresh cilantro, green onions, soaked yellow onions, lime or lemon slices, ngapi fish sauce, and red chili flakes. 
05

Street Food

LEBANON and  5 more regions
4.6
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Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning), and refers to the rotating skewer on which the meat is cooked.


Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of different meats which are slow-cooked for hours and basted in their own juices and fat, gaining an incomparable succulence, but the real secret to a perfect shawarma is in the marinade. 

MOST ICONIC Shawarma

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06
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Bánh mì (pronounced 'bun mee') is a popular Vietnamese variety of sandwiches that share the same core ingredient - a baguette. The baguette was brought over to Vietnam during the colonial period, and nowadays it is one of the few happy legacies from the time.


The crusty bread, condiments, and meats are all a legacy of French and Chinese colonialism, while cilantro, chili, and pickles reflect the Vietnamese taste for fresh vegetables and bright flavors. In the beginning, most banh mi sandwiches consisted of bread, meat, and seasonings, with no added vegetables. 

MOST ICONIC Bánh mì

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07

Flatbread

MALAYSIA and  2 more regions
4.6
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Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, but mainly associated with Malaysia, and surrounding countries like Indonesia, Brunei, and Thailand. The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer.


The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country. 

MOST ICONIC Roti canai

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08

Street Food

BANDUNG, Indonesia
4.6
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One of the most famous snacks in Indonesia is batagor, a fried fish dumpling served in a traditional spicy sauce. It has roots in the Chinese culinary tradition, which has left a trace on many Indonesian dishes. Although this famous snack is reminiscent of the more famous Chinese dumpling, its distinguishable characteristic is that it is fried, not steamed.


The most common fish used to make the dish is wahoo, but tuna, mackerel, and even prawns can also be used. Potatoes, tofu, or cabbage are also occasionally added to the dish. Batagor is the perfect snack because of the way it is served. When fried, the dumplings are cut into small bite-sized pieces and covered in peanut, soy, and chili sauce with a splash of lime juice. 

MOST ICONIC Batagor

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09

Meat Dish

GUANGDONG, China
4.6
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Siu mei refers to a style of Chinese cuisine that is primarily characterized by roasting meat on spits over an open fire or in a rotisserie oven. Originating from Guangdong province in southern China, this culinary tradition is particularly prevalent in Hong Kong.


The term siu mei translates to "roast flavor" in Cantonese. Some of the most prominent and beloved examples of siu mei include char siu, siu yuk, soy sauce chicken, and white cut chicken. These dishes are typically served with rice and vegetables and sometimes with noodles. 

MOST ICONIC Siu mei

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Sate kambing is a traditional dish and a type of satay prepared with goat or mutton as the main ingredient. The meat is cut into chunks or cubes and it's marinated in a combination of ingredients such as kecap manis (sweet soy sauce), galangal, ground shallots, pineapple juice, and (often) chili peppers.


After it's been marinated, the meat is placed on skewers that are larger and thicker than the ones used for chicken satay as the texture and thickness of mutton or goat is tougher than chicken. The skewers for sate kambing are usually made from bamboo. 

MOST ICONIC Sate kambing

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11
12
Street Food
MADURA ISLAND, Indonesia
4.6
13
14
15
Meat Dish
WEST SUMATRA, Indonesia
4.5
16
Pancake
TIANJIN, China
4.5
17
18
Dumplings
SUZHOU, China  and  one more region
4.5
19
Street Food
PALEMBANG, Indonesia
4.5
20
21
22
Beef Dish
WEST SUMATRA, Indonesia
4.5
23
24
25
26
27
28
Meat Dish
JAVA, Indonesia
4.4
29
Pancake
SOUTH KOREA
4.4
30
Flatbread
INDIA  and  3 more regions
4.4
31
Technique
INDIA  and  2 more regions
4.4
32
Pancake
TAMIL NADU, India
4.4
33
34
Snack
TURKIYE  and  3 more regions
4.4
35
Noodle Dish
SINGAPORE  and  one more region
4.4
36
37
Street Food
UTTAR PRADESH, India  and  one more country
4.4
38
39
Chicken Dish
NORTHEASTERN THAILAND, Thailand
4.4
40
Wrap
MERSIN, Turkiye
4.4
41
42
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44
Flatbread
AFGHANISTAN
4.4
45
Rice Dish
HO CHI MINH CITY, Vietnam
4.4
46
Rice Dish
JAVA, Indonesia
4.4
47
Rice Dish
JAKARTA, Indonesia
4.4
48
49
Snack
INDONESIA
4.4
50
51
Street Food
PURWOKERTO BARAT, Indonesia
4.4
52
53
Street Food
BALI, Indonesia
4.4
54
55
56
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60
Snack
SAUDI ARABIA  and  3 more regions
4.3
61
Beef Dish
KANTO REGION, Japan
4.3
62
63
64
65
66
Snack
OSAKA, Japan
4.3
67
Bread
LEBANON
4.3
68
Stew
MUMBAI, India
4.3
69
70
71
72
73
74
Stew
MAHARASHTRA, India
4.3
75
76
Dumplings
TIANJIN, China
4.3
77
Salad
JAKARTA, Indonesia
4.3
78
Wrap
KOLKATA, India
4.3
79
Seafood Soup
CENTRAL REGION, Singapore
4.3
80
81
Rice Dish
PATI, Indonesia
4.3
82
83
84
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87
Bread
TURKIYE
4.2
88
Snack
INDIA  and  3 more regions
4.2
89
90
91
Sandwich
MUMBAI, India
4.2
92
93
94
95
Noodle Soup
MALAYSIA  and  one more region
4.2
96
Egg Dish
FUJIAN, China  and  one more country
4.2
97
98
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100

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Asian Street Foods” list until March 17, 2025, 27,736 ratings were recorded, of which 18,537 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

Comment (1)

s
sekar Sivarajan November 01. 2023

What happened Idly one of the healthy food ,

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Asian Street Foods