Mirella Pandjaitan
Jan 12, 2026
Across Asia, many cities demonstrate that culture can be powerfully expressed through cuisine. Each city etches a culinary legacy that is not only memorable in flavour, but deeply reflective of the creativity and identity of its people.
Asian cuisine stands out for its extraordinary diversity of flavours and ingredients. Its culinary techniques, such as precise steaming, fermenting, and intricate stir-frying, create dishes that are both complex and balanced in taste and texture.
The United Nations Educational, Scientific, and Cultural Organisation (UNESCO) honours cities with the title City of Gastronomy for their excellence in preserving culinary traditions, championing the sustainable use of local ingredients, and driving innovation in modern gastronomy. Selection also takes into account community engagement, educational initiatives, and the city’s ability to make cuisine a pulsing expression of cultural identity and sustainable urban life.
Below are five Asian cities designated as UNESCO Cities of Gastronomy.
Iloilo
Iloilo City in the Philippines has been recognised by UNESCO for its culinary culture, deeply rooted in the tradition of fiestas and communal dining. Home to more than 300 restaurants and thousands of workers in the gastronomic sector, the city actively leverages cuisine as a driver of economic and social development.
Local staples such as La Paz Batchoy, Pancit Molo, and Inubaran, a coconut milk–based chicken dish, define the city’s culinary identity. Its distinction lies in the use of locally sourced ingredients—pork, fresh seafood, muscovado sugar, native herbs, and tropical produce—that bring the flavours of Iloilo to life.
Through initiatives such as the Timplada Festival and the cookbook Flavours of Iloilo, the city preserves and promotes local flavours of time-honoured recipes and contemporary interpretations. UNESCO acknowledged Iloilo’s commitment to innovation, food resilience, and sustainable gastronomy as key reasons for its designation.
Kuching
UNESCO named Kuching, the capital of Sarawak, Malaysia, as a City of Gastronomy—not Kuala Lumpur or Penang. The accolade reflects the city’s extraordinary culinary diversity, shaped by more than 34 ethnic groups. A true haven for food lovers, Kuching is famed for Sarawak Laksa, once described by Anthony Bourdain as one of the world’s finest breakfast dishes.
Local staples such as Kolok Mee, midin stir-fried with belacan, and pansuh, a bamboo-cooked dish from the Dayak community, define the city’s culinary identity. Its distinction lies in the use of indigenous ingredients sourced from the Borneo rainforest—rice, apong palm sugar, sago, and globally prized Sarawak pepper.
From traditional markets and kopitiams to annual events like the Kuching Festival and Pesta Nukenen, the city exemplifies a seamless blend of heritage and modern creativity, positioning Kuching as a sustainable gastronomic hub in Southeast Asia.
Macau
Despite its proximity to Hong Kong, Macau boasts a culinary heritage distinctly its own. UNESCO recognised the city as a City of Gastronomy for its unique fusion of Chinese and Portuguese traditions, a legacy of its colonial past. This East-West harmony is reflected in iconic dishes such as minchi and African chicken, where ingredients and techniques intersect seamlessly.
While preserving its classic flavours, Macau continues to innovate through modern approaches such as molecular gastronomy and the use of sustainably sourced local ingredients. The city actively showcases its culinary identity through major events, including the International Cities of Gastronomy Fest 2025, which brings together gastronomic capitals from around the world.
Programs like Step Out, Experience Macao’s Communities also encourage visitors to explore authentic neighbourhood eateries. This balance of heritage, creativity, and sustainability firmly secures Macau’s global gastronomic status.
Phetchaburi
Thailand’s culinary excellence is further exemplified by Phetchaburi, a city UNESCO designated as a City of Gastronomy for its deeply rooted traditions and sustainable food culture. Often referred to as the “City of Three Flavours”, Phetchaburi is renowned for dishes that balance salty, sweet, and sour notes—derived from local sea salt, palm sugar, and native limes.
The city’s cuisine reflects a blend of royal Thai recipes alongside Mon and Chinese influences, creating a distinctive flavour profile. Signature dishes such as Khao Chae—rice soaked in floral-scented water and served with traditional accompaniments—stand as culinary icons.
Embracing a farm-to-fork philosophy, Phetchaburi ensures fresh ingredients travel directly from local farmers to the table. After 17 years of preserving culinary authenticity and sustainability, the city earned UNESCO recognition in 2021.
Usuki
The Japanese city of Usuki earned its UNESCO recognition for its more than 400-year-old fermentation heritage. Renowned as the world’s largest producer of barley miso, Usuki is a vital centre for high-quality miso and soy sauce production.
Supported by pristine water sources and an ideal natural environment, the city sustains traditional fermentation methods while maintaining environmentally responsible practices. Products such as miso, soy sauce, sake, and shochu are integral to daily life.
Usuki’s dedication to organic farming and natural composting further reinforces its reputation as a model of sustainable gastronomy. Through culinary festivals, factory tours, and cultural events, the city continues to celebrate and preserve its identity as Japan’s fermentation capital.