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Yet there are many similarities, too. With centuries of migration and trade, many recipes have traversed borders only to become a local specialty thousands of miles from their places of origin.

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Of course, this list is far from exhaustive – it’s just a small sampling of the region’s wonderful food traditions and where to find them.

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Pickles get a Sri Lankan twist with achcharu – sweet, sour and spicy pickled fruits and vegetables that make a perfect street-food snack.

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Invented in Taiwan in the 1980s, the classic recipe calls for rich, silky, shaken green or black tea with sizable black tapioca balls, which require a special straw to drink.

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Easy to find at roadside stalls all over Karachi and Lahore, these delectable Pakistani burgers often come with a potato-lentil patty, although chicken, mutton, beef and chickpea varieties are also common.

Depending on the vendor and region, your bun kebab may also come topped with red onions, tomatoes, raita (a spiced yogurt dip) and tamarind chutney.

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You can find chili crab in many hawker centers and specialty restaurants these days but this iconic dish got its start on the streets of 1950s Singapore in a pushcart.

It is messy in all the best ways – and if you don’t get your hands dirty cracking mud crab legs, then you’re not doing it right.

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Crab and eggs are a match made in heaven – and the crispy edges, fluffy texture and a drizzle of sweet chili sauce takes this wok-cooked dish to the next level.

Fish balls – ping-pong-sized spheres of shredded and pounded fish – are among the most beloved street snacks in Hong Kong.

One quintessential variety, curry fish balls, will definitely inspire cravings long after the first bite.

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You can’t go to Bhutan without embracing the country’s penchant for all things cheesy, spicy and fresh.

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Experimentation is part of the fun: Enjoy it plain, with fresh fruit, or rolled into a cone and covered with ice cream, syrup and bananas. Some vendors even go the savory route, serving flavors like salted egg yolk and seaweed.

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Before serving, vendors often grate boiled eggs on top as a garnish. Usually, you’ll also receive a small cup of tamarind water sauce to pour inside the shells to enhance that sweet, tangy and spicy flavor that tantalizes all of your taste buds.

Healthy and hearty, gado gado (meaning “mix-mix”) tosses together a garden of vegetables and tasty ingredients in a thick, peanutty sauce.

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Plain hoppers and egg hoppers (a plain hopper with a soft-boiled egg in the middle) typically come with chutney, coconut sambal and often a range of curry dishes.

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Don’t be surprised if you have to wait in line for jalebi, a bright orange funnel cake dipped in simple syrup and often spiced with saffron.

Best enjoyed fresh from the fryer or chilled, these concentric swirls of deep-fried fermented batter taste crispy, juicy and exceptionally sweet, while a side of rabri (a condensed milk dish) or curd can help cut through the sugar.

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Perfect for on-the-go snacking, vendors fry the pancake then fill it with a variety of savory flavors – think eggs, spring onions, radishes, chili sauce and sausage or chicken.

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Essentially a deep-fried fish fritter, kavaabu has a super crispy exterior encasing a delicious combination of smoked tuna, shredded coconut, peppers, onions, lentils, ginger, rice and curry leaves.

Can’t decide between a sweet or savory breakfast? Enter kaya toast: a charcoal-kissed breakfast sandwich that’s nothing short of a daily ritual in both Singapore and Malaysia.

It’s insanely delicious thanks to the kaya – an aromatic jam made from coconut milk, eggs, sugar and pandan.

Enjoy it with soft-boiled eggs for dipping or eating separately with a dash of dark soya sauce, and a cup of thick kopi (Nanyang coffee) or milk tea will complete this quintessential experience.

Cooked over charcoal, kerak telor (meaning “egg crust”) is a traditional Betawi dish that bursts with flavor and texture thanks to ingredients like duck eggs, glutinous rice, grated coconut, fried shallots, dried shrimp and Indonesian spices.

It looks simple – a grilled sticky rice patty on a stick – but there’s more to this street food staple than meets the eye.

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Vendors ladle gorgeously golden bowls of hearty, creamy, chili-laced coconut broth over a bed of egg noodles with chicken legs or beef.

On the side, you will often find mustard greens, freshly chopped shallots, lime wedges and chili paste.

Exploring the Mongolian steppes will surely work up an appetite, but luckily khuushuur, Mongolia’s beloved street snack, provides a hearty, filling meal.

Enjoy the large, deep-fried meat pastry (usually filled with minced mutton or beef, onion and garlic) with a cup of Mongolian tea.

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Generous lashings of Cambodian fermented red chili paste enhance the spice level, which vendors are all too happy to dial up for you.

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Generally speaking, these delicate dumplings enclose different types of minced meat – buffalo, chicken, mutton, yak, or pork – with seasonings, like cabbage, onion, spring onion, ginger, garlic, tamarind, coriander and spices.

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It’s a balancing act of brilliant flavors, aromas and textures starring crispy deep-fried rice balls made with a base of red curry paste, coconut flakes and egg.

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It’s Malaysia’s national dish for a good reason: this delicious spread tantalizes taste buds with a bed of coconut rice topped with salty anchovies, roasted peanuts, boiled eggs, cucumbers, and sambal served hot and steamy in a fragrant banana leaf.

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It’s typically served alongside a selection of fresh garnishes, like herbs, bean sprouts, lime, chili sauce and chili slices so you can tailor the noodle soup to your liking.

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It’s said that the bread dates to the Qin dynasty followed by the meat in the Zhou dynasty, so this recipe has obviously stood the test of time.

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Herbs and spices vary from vendor to vendor, while condiments like ginger, chillies and cabbage typically round out the perfect bite.

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Coated in sweet potato flour then double-fried to add crunch and lock in moisture, this street food is easy to eat while wandering through the island’s famous night markets.

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Essentially, vendors soak bean curd in brine, then let it ferment for hours, days, weeks or months at a time.

Once it’s ready, street food hawkers stew, braise, steam, grill, or deep-fry the tofu then dress it up with tasty additions like pickled cabbage, chili sauce or garlic sauce.

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You can’t go far in Mumbai without encountering the spiced aroma of a masala chai or the sound of a bubbling fryer.

For a surefire crowd-pleaser, it’s hard to go wrong with vada pav – deep-fried spiced potatoes with tamarind paste, chili pepper and various chutneys on a fluffy pav (or bun).

One of the most delicious dishes on Earth, these tiny bite-sized soup dumplings are a Shanghainese specialty.

Order at least a half-dozen more than you think you want – they won’t go uneaten – and enjoy it with a dipping sauce made of vinegar, soy sauces and fresh ginger.

In Japan, you’ll find no shortage of shichirin (small charcoal grills) sizzling up squid, fish, quail eggs and mushrooms, but one specialty stands out: yakitori, or grilled chicken (“yaki” meaning grilled or cooked over direct heat, “tori” meaning bird) skewers.

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