When Kolamba first opened in 2019, many diners who walked into the charming eatery in central London’s Soho district weren’t familiar with Sri Lankan cuisine.

They thought it was just like Indian food, says the restaurant’s co-founder, Aushi Meewella, who grew up in Sri Lanka.

While all eyes are on South Korea’s Gangwon Province for the PyeongChang 2018 Olympic Winter Games, the promise of spicy, stir-fried South Korean chicken has turned our gaze to the regional capital of Chuncheon.

As the region’s most popular dish, dak-galbi is one of those warming winter meals that’s best shared with the entire family.

Inside a dimly lit dining room, chef Tomoya Kawada of Sazenka is drawing a yin-yang diagram on a notepad as he explains his dreams for the distant future.

“World peace through food,” he says.

The toughest reservation in Bangkok? It’s almost certainly a place called Sorn.

Smoke began to drift out of a box as the winner of Japan’s “dish of the year” was revealed.

But it wasn’t a beautifully plated mackerel or an immaculate dessert that took top honors. Instead, the hosts unveiled a variety of frozen meats and pizzas – still in their air-tight bags.

One of the most popular remixes is the category of Asian fusion. These intercultural collaborations tell a unique story, from adapting a plate of chow mein for European palates in the early 20th century to combining Korean barbecue with Mexican tacos nearly 100 years later. Each of these creations marks a distinct era in US immigration – while some are fading, others are now taking off. Here’s a look at how some of them came about.