NATIONAL DISH QUEST

Paella is one of the most well-known dishes in Spanish cuisine. It’s available throughout Spain where many consider it a national dish, but it’s originally from Valencia.

Ropa Vieja is a classic comfort food for every Cuban, and an experience every traveler must try on their trip to this vibrant island.

Magiritsa is the opening meal that breaks the Greek Orthodox fast (Lent). Dense and filling, the soup is traditionally prepared on Holy Saturday evening and served right after Easter midnight church service.

Tumpeng is kind of a sacred meal for Indonesians. Its cone shape (usually, but not exclusively, made from rice and urab) is golden yellow and represents the island.

Chicken tikka masala is a heavenly dish made with boneless chunks of roasted marinated chicken swimming in a delicious creamy curry. Though it’s clearly an Indian-influenced dish, its exact origins are unknown.

Dim sum is a style of Chinese cuisine. It can be found in different forms throughout the country, though it’s most closely associated with Hong Kong and Guangdong Province – ie Cantonese cuisine.

Fried rice is believed to have started as a means to deal with leftovers, specifically meat and vegetables from yesterday that have passed their prime but are still good to consume. The standard ingredients are generally shrimp, pork, and egg, which are stir-fried in chopped garlic and vegetables, and seasoned with soy sauce.

Char siu refers to barbecued pork and is the most popular type of siu mei in Cantonese cuisine. The term char siu literally means “fork roasted” and refers to the traditional method of skewering seasoned boneless pork with long forks and cooking it over an open fire.

Tom yum goong is a hot and sour shrimp soup generally touted as the dish that defines Thai cuisine. It’s derived from the Thai words “tom,” which refers to the boiling process, “yam,” a Thai spicy and sour salad, and “goong” for shrimp.

Soto is a traditional Indonesian soup made with different types of meat and vegetables. It’s consumed throughout Indonesia in many forms, its myriad variations named after the region where it’s from or the primary ingredient used.