Southeast Asia Street Food Series...

Southeast Asia is best known for their street food the world over. Snacking is a much-loved pastime and street foods are available all times of the day and night. Found on roadside carts throughout its cities; laneways, boulevards and all-night markets, the array of Asian food offering is bewildering from the savoury and the sweet, and the inventive combinations of both. Just don't expect fine china and a table to yourself... it's all about the food and nothing else. 

This week I will be doing a series on cooking street foods from Southeast Asia, and to kick it off, I covered my food experience attending tonight a Toronto Winterlicious special culinary event at Spice Route Asian Bistro and Bar.  They aimed to recreate the sights and smells of a South Asian market by setting up food stations throughout the restaurant where patrons can stroll, browse and easily eat out of to-go boxes and vessels. 

There were three main areas for food where you would be served by the person manning the stations. The decor was nice and inviting- the stalls were set up resembling those you would find in the night markets, and the red lanterns were punchy and pretty. However, since this was a Southeast Asian food affair, the Chinese dim sum (dumplings, siu mai, other: lemon chicken) and Japanese maki sushi stations were out of place and the overall flavours of the offerings were quite mild, contrasting the bold and complex flavours typical of the Southeast Asian flavour palette. But I did have a great time, with a lychee martini in hand and my sister there with me to share the experience.

The centre of the restaurant was the main stage of food delights from China, Malaysia and Thailand.

Vegetarian Pad Thai

Chinese Lemon Chicken

Beef Skewers with Mushroom Teriyaki Sauce

Grilled Calamari Skewers with Cilantro Sauce and Chicken Skewers with Coconut Curry

My sister and I enjoying the night out sans kids!

Maki trios: Vegetarian, Spicy Tuna, California Rolls

Malaysian offerings: Coconut Curry Shrimps and Vegetables on Steamed Rice and Peas and side of Roti

The desserts were neatly arranged on elongated plates in mini bite-sized portions.

Left clockwise: Crème brûlée flavoured with anise, choc brownie with cardamom, coconut caramel and deep fried banana ball. 

I love learning about and researching street foods; here is one of my favourite articles I wrote and developed recipes for in Asian Gourmet Magazine called Street Eats:

Asian Gourmet Magazine Summer 2008 pp.48 to 52. Penned as Susan Vuong.

Join me this week on a series of fabulous street eat favourites that can be recreated in your kitchen... from Malaysia, Vietnam and Thailand, and of course, the King of Hawker foods- Singapore starting tomorrow with a guest post by my friend and fellow Food Revolution Ambassador in Singapore, Way Ling Wiesser as she shows us how she makes this iconic hawker dish- fragrant and delicious Hainanese Chicken and Rice home-style... see you back!