Weekly Meal Plan – Asian Food Tour

📅 Full weekly plan

Day	Lunch	Dinner
Monday	Green Curry (Gaeng Khiao Wan) Green curry — gaeng khiao wan — gets its colour from a paste of green chilli pounded with lemongrass, galangal and coriander roots.	Bibimbap Bibimbap — the word means simply 'mixed rice' — is one of the most direct expressions of Korean cooking philosophy: components prepared separately,…
Tuesday	Chicken Curry This North Indian-style chicken curry traces its soul to the Punjabi kitchen, where cooks perfected the bhuna technique — frying aromatics until…	Pho Pho took shape in northern Vietnam in the early twentieth century — likely in the Red River Delta towns before spreading to Hanoi — and carries…
Wednesday	Sushi Modern sushi was perfected in 18th-century Edo — present-day Tokyo — where speed and precision were the craft, and the rice was the art, not the fish.	Classic Japanese Ramen Ramen arrived in Japan with Chinese immigrants in the late nineteenth century, as a version of Chinese wheat noodle soup.
Thursday	Nasi Goreng Nasi goreng — fried rice, literally — is one of Indonesia's two designated national dishes, alongside rendang.	Chili Crab Chili crab is Singapore's most iconic dish, created in the 1950s and now deeply embedded in the city's food identity.
Friday	Gado-Gado Gado-gado is an Indonesian salad of boiled and blanched vegetables, fried tofu and tempeh, and hard-boiled egg, brought together by a thick peanut sauce poured warm at the table.	Tom Yum Tom yum is Thailand's most internationally recognized soup, built on a distinct combination of hot, sour, salty, and lightly sweet flavors in a single broth.
Saturday	Sweet and Sour Chicken Sweet and sour chicken as it exists outside China is largely a Cantonese export, shaped by the diaspora restaurants of the mid-twentieth century.	Rajma Rajma is the soul food of Punjab — a thick, aromatic stew of red kidney beans cooked in a tomato-based sauce with onion, garlic, ginger, and a blend of Indian spices.
Sunday	Adobo Adobo is the Philippines' national dish, though the word itself is Spanish — brought by colonizers who recognized in the indigenous vinegar-braised…	Lok Lak Lok lak is Cambodia's best-known beef dish, born from the confluence of French colonial cooking and Chinese immigrant techniques.