Guides.

Bali is two food scenes at once — smoky Balinese warung classics like babi guling and betutu, and a world-class café and fine-dining scene. Here's what to order, and where to find both.

Singapore's food is a hawker-centre culture — cheap, communal and world-class, with Michelin stars over plastic stools. Here's what to order, the dishes worth crossing town for, and which hawker centres to head to.

Bangkok might be the best street-food city on earth — the four flavours in every dish, eaten on a plastic stool for pocket change. The dishes to order, the neighbourhoods to eat them in, and how it all works.

Where to eat by district — Ginza's counters, Shinjuku's smoke and noodles, old-Tokyo tempura in Asakusa, breakfast at Tsukiji — and how to base a food trip.

Seoul eats big — barbecue you grill yourself, soups and stews, a street-food market you plan a night around, and a serious fine-dining scene. The dishes to order, the neighbourhoods to eat them in, and how a Korean table actually works.

Osaka calls itself Japan's kitchen — this is a city you plan around meals, not sights. The dishes to order, the neighbourhoods to eat them in, and the one rule you must not break.

From a two-Michelin-star hotel room to a Sham Shui Po shop with a queue out the door. How to pick your dim sum table in Hong Kong — and what to order when you sit.

KL is three cuisines at once — Malay, Chinese and Indian — plus the mamak stalls that never close. Here's what to order, the dishes worth crossing town for, and where to find them.

Shilin, Raohe, Ningxia and the rest — how to pick one per evening, what each does best, and the good news about closing days.

Kyoto is the refined, seasonal counterpoint to Osaka's street-food riot. What to eat — from a three-star kaiseki to a bowl of temple tofu — and where to find it.