Uncover Local Delights – 5 Drinks You Should Try in Asia
Part of travelling and visiting new countries is also sampling local dishes and drinks. Not only does this expand your culinary knowledge, but it also encourages you to interact with and learn more about the local community and their culinary traditions, fostering an authentic travel experience.
If you are looking for must-try drinks at our destinations, here’s a handy list to discover your next favourite beverage.
Matcha
Matcha might be one of the world’s most popular drinks right now, but it has been an integral part of Japanese culture for several centuries. The powdered green tea is known for its distinct green colour, which is caused by growing the tea leaves in the shade.
Generally, matcha is available in two categories based on quality: the culinary grade Matcha and the ceremonial grade matcha. The former is mainly used for baked goods and other recipes, while the latter is utilised in the traditional Japanese tea ceremony – named chanoyu or chadō – and holds a big significance in Japanese culture. The green tea is prepared with a matcha set consisting of a bowl (chawan), a whisk (chasen) and a traditional Japanese spoon (chashaku).
Join our tour in Kyoto’s countryside to try out matcha in the traditional setting of an ancient temple.
Thai Tea
If you have already been to Thailand, you have probably seen this bright orange drink sold by street vendors and beverage chains alike. Thai Milk Tea (Cha Thai/Cha Nom Yen) – similarly to matcha – has its origins in the tea culture of China.
But why is Thai Tea orange? Usually drank over ice, Thai Tea is often made from a version of the black Assam tea called Bai Miang, which is grown locally in northern Thailand. The distinct orange colour usually comes from red and orange food colouring.
The dried tea leaves are steeped in hot water for a few minutes and often strained through a traditional tea sock. Condensed milk is used to induce the brewed black tea with its signature sweetness and creaminess, before topping it with ice and evaporated milk.
Book our Bangkok Street Eats by Tuk Tuk tour to try this drink at a local food market.
Egg Coffee
One of Vietnam’s must-try drinks is definitely the Egg Coffee – Cà Phê Trứng. Combining coffee with egg might sound strange, but your opinion will surely change after trying this decadent beverage.
The creation of Vietnamese Egg Coffee dates back to the 1940s during the First Indochina War, when milk shortage became a considerable issue for coffee makers, who had to experiment with other ingredients.
To replace the missing milk but retain the creamy coffee consistency, Nguyen Van Giang—a Vietnamese bartender in Hanoi—tried adding an egg yolk. When frothed with sugar and condensed milk, the egg created a thick and foamy consistency, leading to the recognisable foam on top of the freshly brewed coffee.
A quintessential part of Vietnam’s rich culinary traditions, don’t forget to try out egg coffee during our Highlights of Hanoi half-day tour.
Teh Tarik
Enjoyed in multiple countries across Southeast Asia, such as Malaysia, Singapore, and Indonesia Teh Tarik is undoubtedly one of the most popular drinks of the region. Its roots are found in Malaysia in so-called sarabats (drink stalls), which were originally set up for workers. Typically, black tea dust was used to brew tea, which is quite bitter, so they started adding condensed milk to suit Malaysian preferences.
To create the frothy consistency the tea is ‘pulled’ as indicated in its name: tarik. Repeatedly pouring the mixture of tea and condensed milk between two cups not only cools it down but also leads to its signature frothy consistency. Our Little India Walking Tour in Singapore showcases one of the city’s most colourful and popular neighbourhoods, where travellers can also try this sweet and creamy drink firsthand.
Kopi Joss
Originating in Yogyakarta, Indonesia, this coffee is considered special and distinct for incorporating charcoal as one of its ingredients.
Kopi Joss is named after the sizzling sound that emanates when a burning lump of charcoal is added to a cup of coffee to neutralise its acidity and create a caramel-like taste due to the burnt sugar.
Learn more about Kopi Joss here, and you can also try it on our Yogyakarta Street Eats Local Life Tour.
Interested in trying these drinks?
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