Southeast Asia’s top chefs bring their most delicious dishes to Busan
Haven from Cambodia serves amok, a type of Cambodian-style curry as well as lok lak, stir-fried beef. Kaka Restaurant from Brunei offers nasi katok, chicken over rice, while Rebung of Malaysia serves satay, chicken skewers, and nasi lemak, rice cooked with coconut milk, which was long a staple for many farmers and fishermen looking for a quick snack. Rindu Kampoeng, an Indonesian restaurant in Busan, set up a booth to serve mie goreng and nasi goreng.
Each booth serves dishes from each of the 10 countries, and some of the more popular ones may sell out fast. About 100 servings per each dish from each booth are being prepared. Be ready to wait in line if you come during dinner time. Food is being served from 4 p.m. to 9 p.m. with the last order in by 8:30 p.m. Tickets are available online and at the site and start from 5,000 won ($4.26). The number of tickets is limited depending on how fast the food sells each day.
If you miss out on buying tickets, there is still a chance to sample the taste of Asean countries. Outside the ticket office, there are lines of food trucks serving up dishes from South Korea and the Asean region to make the dining experience more fun. Coffee beans from Asean countries are also being used in various coffee drinks available.
The festivities continue in Seoul as well, albeit with a more academic approach. The Korean Food Promotion Institute, alongside the Ministry of Agriculture, will hold the Asean-Korean Fermented Food Culture Forum on Nov. 26 to share their findings on research about fermentation and how it makes an impact on the overall culinary scene. Ekachai Chukeatirote, professor at Mae Fah Luang University in Thailand, will lead the session alongside experts from Vietnam, Indonesia, Malaysia and South Korea. Anyone who wishes can join the forum with the same-day registration. The forum starts at 2 p.m. at the aT center in Seocho District, southern Seoul.
Considering that rice is a common ingredient found on most dining tables in the Asean region, the Korean Food Promotion Institute will also hold an exhibition at its Korean Cuisine Culture Center in Jongno District, central Seoul. Many myths related to rice handed down through history will be shared as well as a variety of dishes made with rice. The exhibit also features artistic illustrations and text images made with the word rice in different Asean languages. The exhibition is free and runs until Nov. 30.
BY LEE SUN-MIN [email@example.com]
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