With oodles of umami, Asian cuisine is peak global craving this season

Asian cuisine today is not just about eating; it’s about discovering, experimenting, and celebrating an entire continent’s worth of flavour (Image: Asian Story, Pondicherry)

If there's one thing diners across the globe can agree on this year, it's that Asian cuisine is having an unstoppable moment. From comforting ramen bowls to theatrically plated dim sums, the genre is evolving fast and so is its audience.

Asian cuisine today is not just about eating; it’s about discovering, experimenting, and celebrating an entire continent’s worth of flavour. Whether it’s a deep dive into Burmese breakfasts or indulging in Korean fried chicken by night, there’s something for every craving.

All about Asian:

What was once limited to Indo-Chinese menus in urban pockets has now matured into a sweeping appreciation for regional authenticity, hybrid creativity, and health-forward plating. Tejasvi Suresh Bala, CEO and Co-founder of Asian Story in Pondicherry, breaks it down best and credits the popularity to “umami” which means delicious savoury taste in Japapnese. He says, “Asian food has umami by default. The flavours are combined so well that most times not one overpower unless intended to. Asian cooking is a world by itself, with a unique style for each region. Steaming clubbed with artistry is where they peak in my opinion with Dimsums, Boas, buns, meat, desserts (like Chawanmushi) is all a delicacy that is super healthy. Asian food comes from Cantonese, Japanese, Taiwanese and all of Southeast Asia from Singapore to Indonesia.”

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Asian cooking is a world by itself, with a unique style for each region. It comes from Cantonese, Japanese, Taiwanese and all of Southeast Asia from Singapore to Indonesia

Hot favourites:

This year's trending dishes on social media are a mix of traditional and fusion dishes. From the delicate Vietnamese egg coffee to the unapologetic punch of Korean fried chicken, Korean cuisine especially has cemented its place on the culinary map, with dishes like double-fried gochujang-glazed chicken and kimchi ramen gaining cult status.

Fusion variants like gochujang butter prawns are bringing spice, heat, and indulgence together in ways that appeal to both adventurous eaters and comfort food loyalists.

Meanwhile, Japanese food is stealing the spotlight in both savoury and sweet forms. Fluffy, wobbly Soufflé pancakes, and Instagram-worthy Yuzu tofu salads are fast becoming go-to picks on wellness menus, while miso is finding its way into everything from cheesecakes to caramel sauce, proving that umami has no boundaries.

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Chinese cuisine is also undergoing a refresh with dishes like Sichuan-style chilli oil dumplings and crispy rice bowls making a comeback. While sushi tacos and ramen burgers are finding fans in younger diners seeking novelty, the simplicity of smashed cucumber salads, heavy on garlic and sesame, is proof that even the humble can trend.

Spicy makeover:

Even humble fries are getting Asian makeovers with toppings like kimchi, teriyaki, and sesame mayo. Key ingredients in 2025 read like a global pantry of boldness - think gochujang, black garlic, yuzu, and fermented miso. The focus is also shifting toward texture like crispy bao, soft tofu, fried rice cakes and plant-based dishes holding their own with jackfruit bao and vegan dumplings.

Dedicated dining styles are catching on, where diners stick to one cuisine through the day instead of mixing styles. This is part of a larger shift toward respecting authenticity, something chefs and restaurants are embracing with themed menus and curated experiences. Bala adds, “Asian food like our Indian food has strong appeal across the world. Asian food emulsifies ingredients together at high temperature retaining the texture. In India, Asian fusion food became popular after the Chinese settled in Tangra, Kolkata a few decades ago. Up until sometime back Indo-Chinese was the favourite. Now the demand for authentic Asian food has skyrocketed. The best way to order Asian food is sticking with one cuisine for the day. Like Japanese for lunch and Burmese for dinner, Dumplings for breakfast.”