In October 2013, in honor of Sydney’s Good Food month, several Australian chefs were asked to create dishes that signified Australian cuisine. The results involved European techniques used to prepare native ingredients, coupled with Asian influences, like black bean sauce, or fish sauce. It seems the country’s proximity to Asia has allowed such cuisine to take root deeper than it has in other places. 

Other multicultural countries can’t seem to offer dishes like Japanese tonkotsu ramen or Malaysian char kway teow with the same level of authenticity as in Australian. An Indonesian restaurant in, say, Sydney, won’t necessarily have an Indonesian chef, yet the food will be as close to home as possible. That’s no surprise, then, given Australia’s long-running history and experience with Asian food overall. 

In recent years, the influx of immigrants from Asian countries has revived the market for good and affordable Asian food, whether Indonesian, Chinese, or Middle Eastern. The rise of one restaurant after another had then bumped up the central business district or CBD of various cities like Perth and Sydney.  As it is today, there are quite a number of cuisines that have found their way to Australian shores.

Chinese cooking is the most common, with Cantonese cuisine being the most widespread. Even when there weren’t a lot of Chinese immigrants, small towns typically had at least one Chinese restaurant. Dim sum, for instance, has since evolved and can be unrecognizable as an Asian dish, having become a truly Australian snack. 

Favorite dim sum dishes – also called dim sim or ‘dimmies’ – can be steamed or fried, as is customary, and may be found in both upscale restaurants and food stalls on the street. Other dishes include crispy duck with either plums or oranges, since some restaurants would change the fruit depending on the season and availability; and stir-fried beef noodles. 

Then, there’s Indonesian, which is an amalgamation of different Asian cuisines in itself. Nasi goreng, or fried rice, is a staple in many a Perth Indonesia restaurant. There’s also godo-godo, which is a salad of boiled vegetables like potatoes and string beans plus meat and perhaps tofu, all in a peanut-based sauce. Another must-try Indonesian dish is martabak – pan-fried pancakes stuffed with minced beef and onions. 

Other favorites for people in Perth, and other Australian cities, include the ubiquitous satay or sate, but these skewers of grilled meat can be found in cuisines other than Indonesian. In any case, they’re best served with some kind of dip or sauce, like peanut sauce. A restaurant may sell them as a main dish, if not a side dish.  

Japanese food has also found a place in Australia. The ever-present sushi and sashimi, in various forms, have stayed distinctly Japanese, compared to dim sim. While technically not a dish, wagyu or Japanese beef is constantly in demand because of its tenderness. This makes it a very good choice for steaks as well as boiled, stir-fried, and noodle dishes (because you don’t want to be chewing rubbery beef).  

The tonkotsu ramen mentioned earlier in the article is another crowd pleaser, with a handful of establishments choosing to prepare the broth in the traditional way.
Speaking of noodle dishes, another favorite is Vietnamese cuisine, again making its way to both street stalls and restaurants. Pho is the equivalent of ramen in this regard, usually made with beef broth plus traditional Vietnamese spices. Other variants are available, like chicken and seafood. Pork rolls, bread rolls filled with barbecued pork and chicken liver pate plus pickled vegetables, are another favorite.  

All told, you’re likely to not run out of dining options should you be in Australia and happen to have a craving for Asian food. Whether you dine at a strictly Perth Indonesia restaurant, or one with a variety of cuisines on the menu, it’s sure to be a gastronomic experience you wouldn’t want to miss.

Asian Tastes And Australian Palates

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