Fresh off the plane, and with 30-plus trips to her credit, Asian food expert Nina Simonds shares her latest favorites for exceptionally delicious dining

Despite the ingredients, this dish doesn’t taste Asian—its comforting flavors are essentially universal.

Toilets are a big issue in Asian travel. I’ve taken to rating them.

The light and clean Asian combination of shrimp and mango is treated to a touch of heat from a bit of fresh chile.

The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround...

As someone who grew up drinking tea made from the tea plant, I long objected to herbal teas (or infusions or tisanes or t-fusions).

I used to spend my spring months teaching at Nerd Camp, where 52 people read and write while living on a lake in the woods of Maine.

As I sit on a plastic chair beneath the wooden stilts of a house in Tmatboey, a woman grinds a kroeung—a quintessential Khmer spice mixture.

It’s that “delicious, spicy taste,” with its hint of exoticism, that sets Sriracha hot sauce apart.

My love affair with Japanese green teas left no room for Chinese varieties in my life—until now.