Surprising Yet Beloved Flavour Pairings in Asia – Part 1
A Culinary Adventure of Unexpected Pairings
Across Asia, the blending of flavours often transcends the ordinary, creating taste experiences that surprise and delight. From bold combinations of sweet and salty to intriguing contrasts of creamy and pungent, these pairings reflect the creativity of regional cuisines and the taste of the terroir of each destination. In this edition, we explore some of the most unexpected yet beloved flavour pairings that continue to captivate food lovers.
Durian with Sticky Rice & Coconut Milk (Malaysia, Indonesia)
A bold twist on the classic mango sticky rice, this dish pairs the rich and pungent, custardy durian with sweet sticky rice drizzled in coconut milk. While the durian fruit’s pungent aroma may not be to everyone’s ‘taste’, its creamy and custardy texture harmonizes deliciously with the mildly sweet and salty sticky rice, making it a must-try and definitely enjoy for adventurous eaters.
Salt, Chili, and Sugar with Sour Fruits (Philippines, Thailand, Indonesia, Vietnam)
Throughout Asia, dipping sour fruits such as green mango, pineapple, guava, and ambarella into a mixture of salt, chili, and sugar is a much-loved way to enhance their tangy flavours. The salt amplifies the fruit’s natural sweetness, the chili adds a fiery kick, and the sugar balances the flavours, creating a balanced and moreish snack that is enjoyed across by all ages and cultures across SE Asia.
Papaya Salad with Fermented Fish Sauce (Laos, Cambodia, Thailand)
A funkier version of Thailand’s famous salad, som tam, this variation swaps out the usual fish sauce for pla ra or padaek —a fermented fish sauce with a deeply savory, umami-laden taste. This bold dressing intensifies the sweet, sour, and spicy notes of this iconic sala, the perfect refresher to share with friends on a hot afternoon.
Salted Egg in Mooncakes (China, Taiwan, Hong Kong, Malaysia, Singapore)
A symbol of the Mid-Autumn Festival, mooncakes are traditionally filled with sweet lotus seed paste or red bean paste. The addition of a salted egg yolk at the center, however, provides a rich and savory contrast to the sweetness, creating a perfectly balanced bite. This flavour combination is beloved in Chinese-speaking countries, where the creamy, slightly grainy texture of the salted egg yolk adds depth to the dense mooncake filling.
Watermelon with Dried Fish (Thailand)
A traditional Thai snack with royal origins, “Tangmo Pla Haeng” pairs sweet, juicy watermelon with crispy dried fish flakes. Originally a simple dish, it has evolved into a more refined delicacy with the addition of crispy shallots, enhancing its texture and umami depth. The contrast between the refreshing fruit and the savory, crunchy topping makes it a uniquely satisfying bite, especially on a hot day.
Tea-Infused Eggs & Soy Sauce (China, Taiwan, Malaysia)
Tea-infused eggs, often called tea eggs, are boiled and steeped in a fragrant mixture of soy sauce, black tea, and spices. The marbling effect on the egg whites adds visual appeal, while the slow infusion of flavours creates a deeply savory, aromatic treat enjoyed as a snack or breakfast staple.
These remarkable food pairings showcase Asia’s culinary creativity, where tradition and experimentation merge to redefine taste. As you explore these unexpected flavours, you may find new favorites that challenge and delight your palate. Let Secret Retreats take you on a flavourful journey to experience these dishes in their most authentic settings. Just tell our concierge where you want to go, and we’ll craft the perfect Asia travel itinerary for you. And this is just the beginning—stay tuned for the second edition, where we will uncover even more surprising culinary combinations from across Asia.
