Taiwanese vermicelli is a Taiwanese dish made by simmering thin wheat noodles in a thick, flavorful broth. Variations include large-intestine vermicelli with pork intestines and oyster vermicelli. In Taiwan, it is known as a popular street food served at night markets, food stalls, and specialty restaurants. It is also available at Taiwanese restaurants in Japan; this particular bowl was eaten at Lee’s Famous Taiwanese Food Stall in the Osu Shopping District of Nagoya, Aichi Prefecture.
Yoajung yogurt ice cream with mint chocolate and blueberry toppings is a frozen dessert that combines yogurt-flavored ice cream with mint chocolate and blueberries. It is an example of a customizable product from Yoajung, a yogurt ice cream specialty brand originating in South Korea, and is served at the Yoajung Cafe Nagoya Osu location in Osu, Naka Ward, Nagoya, Aichi Prefecture. It consists of ice cream with a dairy flavor and tartness, complemented by the aroma of mint, the sweetness of chocolate, and the fruity flavor and texture of blueberries.
Pu pad pong curry (Thai: ปูผัดผงกะหรี่) is a Thai dish made by stir-frying crab with curry powder, eggs, aromatic vegetables, fish sauce, and other seasonings. Known in Japanese as “stir-fried crab with curry,” it is characterized by the aroma of curry powder, the mild, creamy texture of eggs, and the savory flavor of crab. It is served at seafood restaurants throughout Thailand and at Thai restaurants in other countries, including Japan, and is also available at Som Tam Osu in Osu, Nagoya, Aichi Prefecture.
Kenmaru teishoku is a set meal served at Ebikoya Kenmaru, a seafood restaurant in Choshi, Chiba Prefecture, Japan. It is a type of seafood set meal featuring sashimi as the main dish, accompanied by simmered fish, rice, miso soup, and side dishes, reflecting Choshi’s culinary culture as a fishing port. The seafood and individual dishes may vary depending on the season, the catch, and market availability.
Ube bun (English: Ube bun) is a sweet bread made with ube, a purple yam popular in the Philippines. It refers to bread with ube incorporated into the dough, or bread filled with ube jam or ube cream, and some products are combined with ingredients such as cheese, cream cheese, milk, or butter. It is sold at bakeries, cafés, airport shops, and other outlets throughout the Philippines, and at transport hubs such as Ninoy Aquino International Airport in Manila, it is offered as a convenient Filipino-style sweet snack for travelers.
Spice Route is a cocktail based on Don Papa Rum, a rum produced in the Philippines, and composed around the theme of the flavors and aromas of spices. Its name derives from the spice trade routes that connected Asia, Africa, and Europe, and is often used as a drink name evoking ingredients such as cinnamon, cloves, star anise, nutmeg, and ginger. Cocktails bearing this name are generally treated not as internationally standardized classic cocktails, but as signature cocktails offered independently by individual establishments. The version served at the bar next to Hotel Areca in Legazpi, Philippines, combined the sweet, aromatic character of Don Papa Rum with spice aromas and garnishes, making it a contemporary bar cocktail that evokes both Philippine rum and the trade history of Southeast Asia.
Truffle fries are a dish made by flavoring French fries with truffle oil, truffle salt, herbs, cheese, or similar ingredients. They combine the common snack of potatoes fried in oil with the distinctive aroma of truffles, and are often served as an appetizer, bar snack, or side dish in bars, gastropubs, hotel lounges, and steakhouses. Although pieces of actual truffle are sometimes used, the aroma is more often added through truffle-flavored oils or seasonings. The example discussed here is a plate served at a bar next to Hotel Areca in Legazpi, Philippines, and represents a form of international bar food commonly found around hotels in tourist cities.
Mayon Sunrise is a lambanog-based cocktail served in Legazpi, Albay, Philippines. Combining the tartness of calamansi, the sweetness of agave, and the aroma of an absinthe mist, it is regarded not as an internationally codified classic cocktail, but as a local cocktail or bar-created drink incorporating regional ingredients and the character of a tourist destination. The name “Mayon” is thought to derive from Mayon Volcano, a defining feature of the landscape around Legazpi. One recorded example is a version served at a bar adjoining Hotel Areca in Legazpi, making it a drink that links lambanog, a traditional Filipino distilled spirit made from coconut, with the imagery of a tourist destination through modern cocktail techniques.
Stella Artois is a bottom-fermented lager beer originating in Leuven, Flemish Brabant, Belgium. Known for its label featuring a red star and its chalice-shaped branded glass, it is now one of the international premium lagers distributed around the world. It is also served in urban bars and lounges such as Ruffian’s Tavern Bar & Lounge in Legazpi, Philippines, where it is enjoyed as an imported and international beer brand of Belgian origin.
Bee’s Knees is a cocktail made primarily with gin, lemon juice, and honey. It is a type of sour cocktail, characterized by the soft sweetness derived from honey, the acidity of lemon, and the botanical aroma of gin. Its name comes from the English slang expression “the bee’s knees,” meaning “something excellent” or “something of the highest quality.” It is often associated with the United States in the early 20th century, particularly the Prohibition era, and is sometimes described as a cocktail in which honey and citrus were used to improve the flavor of spirits of inconsistent quality. Today, it is served in bars around the world as a classic cocktail, including at Ruffian’s Tavern Bar & Lounge in Legazpi, Philippines, making it an example of the international spread of cocktail culture.
