10 of the world’s most iconic dishes – and where to try them

Each year, along with its protection of ancient buildings, temples and natural wonders, Unesco inscribes “intangible” parts of our cultural life. These could be saman dancing in Indonesia or polyphonic singing in Albania. Or, more intriguingly, the listed items could be somewhat more delicious. Earlier this month, the body awarded status to dishes like fermented jang in South Korea and minas cheese in Brazil, joining a list that includes Japanese sake, Belgian beer, Haitian joumou soup and Tajik rice dishes.

It’s a bold aim, hopefully ensuring that the tastiest, if often everyday parts of our lives are enshrined in some sense, maintaining their cultural importance. But it also makes a rather appetising bucket list for the gourmand traveller. If you’re the sort of holidaymaker who thinks a visit to Sri Lanka isn’t complete without sampling a banana-leaf lamprais, or a trip to Detroit doesn’t count without a deep-dish pizza, this is the list for you.

These are 10 of the world’s most iconic, Unesco-listed dishes – and the street stands, family restaurants and market stalls where you can eat them. Once you’ve read through them, let us know which you have (or haven’t) had the pleasure of trying.

Tomyum kung, Thailand

Tomyum kung, a spicy prawn soup from Thailand, was inscribed on Unesco’s intangible heritage list this year for its representation of the country’s culinary values. The fragrant broth is typically infused with locally grown herbs, including lemongrass, kaffir lime, galangal and chilli, plus prawns caught along the nation’s long coastline.

While its exact origins aren’t known, some historians believe the dish is a version of Indian “sour prawn soup”, brought to Thailand in the 14th century. Regardless, it’s a refreshing, heat-packing punch of a meal, and one visitors to the country should seek out.

Where to eat

You’ll find variations across Thailand, but those in the know point to the tiny Mit Ko Yuan (0066 92 434 9996) restaurant in Bangkok for the best version of the saffron-hued soup. Take a seat at one of the rickety wooden tables and slurp to your heart’s content.

Couscous, Algeria, Mauritania, Morocco and Tunisia

Couscous is not exactly hard to find in the UK. The semolina-based grains are the bedrock of the city salad bar, but can’t hold a candle to the real thing, found across Algeria, Mauritania, Morocco and Tunisia.

“There is not a wedding, a party or a family reunion without couscous,” according to the official Unesco inscription, making it not just a speedy carbohydrate but also something inherent to life in those four nations. “It is therefore both a dish of the ordinary and the exceptional, associated with both joys and sorrows,” the report continues. Quite the romantic legacy for something so humble.

Where to eat

Given its quotidian origins, you can find fantastic couscous served with tagines across north Africa. Head to Bazaar Cafe in Marrakesh where the quality of its dishes are much-lauded.

Kimchi, Korea

Sour, spicy and good for the gut, kimchi is, justifiably, extremely popular. The fermented cabbage and chilli dish is thought to have first been made in Korea over 3,000 years ago, probably as a way to store vegetables over the winter. The preservation method still stands, but this isn’t merely an academic exercise – instead, it’s a moorish side dish that is now ubiquitous around the world.

Where to eat

Gwangju, in the south west of Korea, is known as a foodie city – and for good reason. Visit one of its bustling food markets for the tastiest, radish-filled kimchi. Superfans should visit in November for the annual kimchi festival (18-20 November).

Baguette, France

Ah, the baguette. It was inscribed on the Unesco list last year, but the French bread has long been an iconic symbol of the nation. Eat on its own, with jambon-beurre, or as part of the leisurely “gastronomic meal of the French”, another Unesco-inscribed culinary event. This requires an aperitif, “at least four courses” including a starter, a fish or meat dish, a cheese course and dessert, a digestif, plus an accompaniment of bread and wine.

Where to eat

Any boulangerie will serve you a decent, freshly baked baguette, but this year Utopie bakery in Paris won the prestigious Grand Prix de la baguette competition – so there are worse places to start.

Lavash, Armenia

Another bread-based entry, the “preparation, meaning and appearance” of Armenian lavash was inscribed in 2014. The paper-thin flatbread dough is warmed in a conical oven for around thirty seconds, and it’s the dexterity needed to co-ordinate these quick-cooking breads that Unesco cites as something unique. They typically accompany cheeses, meats and greens, and like couscous, can be found in both everyday meals and at celebrations.

Where to eat

Levash restaurant, in Armenian capital Yerevan, lives up to its name. Order the country-style soup and plenty of bread.

Neapolitan pizza, Naples, Italy

The battle for the “original” Neapolitan pizza is a fierce one. Many restaurants claim to have made the margherita – or marinara – that sparked the world’s craze for the dish, although who knows if it really matters when you’re chowing down on a slice.

Technically, it’s not the pizza that is Unesco-listed but “Pizzaiuolo”, the act of making one. So when you’re next in Naples, head to your favourite trattoria and watch chefs twirl the dough through the air – it’s a crucial part of Italy’s cultural heritage.

Where to eat

Pizzeria Gorizia in Naples has been cooking pizza to the same recipe for over 100 years – without stopping for either of the world wars.

Washoku, Japan

Washoku, or “traditional Japanese cuisine”, is a rather easy one to try. The features of the food are that it is healthy and fresh, that it is “an expression of natural beauty”, and has close ties to annual events. Any meal eaten in Japan then, that uses long-established recipes like okonomiyaki, tempura or sushi, is an engagement with washoku.

Where to eat

Head to Shunsai Oguraya in Tokyo for piercingly pure sake, bright organic vegetables and delicate seafood.

Licitar (Croatian gingerbread), Croatia

The intricately decorated gingerbread of northern Croatia is starting to become ubiquitous. The delicate heart-shaped biscuits – framed by overlapping swirls of icing – have been replicated across magnets, T-shirts and posters, a testament perhaps to its iconic status in this part of the world. In fairness, they are extremely tasty (and make for such impressive gifts that the recipient might be reluctant to eat them).

Where to eat

The biscuits are called licitar, and so too is a shop in Zagreb, Croatia, which stocks gingerbread in every size and design.

Singaporean hawker dishes, Singapore, Malaysia

The fast-paced, metal-clanging, noodle-frying world of the hawker stand is an indelible part of Singaporean street life. Dating back to the 1800s, when the newly immigrated population set up informal stalls in parks and town squares, the culture has led to the most delicious iterations of Hainanese chicken rice, stir-fried char kway teow and laksa.

Where to eat

A nighttime wander through Singapore’s bustling streets will expose you to some incredible food. If you need direction, try AlibabaR Hawker Bar (0065 6440 6147) on East Coast Road for fragrant – and quick – noodle dishes.

Wiener Würstelstand, Vienna, Austria

The Wiener Würstelstand – or Viennesse sausage stand – might not look like anything special. The street-corner kiosks, selling simple, hot snacks, evolved from mobile carts that butchers, and later former First World War soldiers, would offer food from. In the 1960s, the Würstelstand became stationary. They’ve been slinging out steaming sausages in bread, pickles and beer as an antidote to cold Viennese evenings ever since.

Where to eat

Start at the oldest. Würstelstand Leo in Vienna has been open since 1928, with frankfurters, bratwurst and even vegetarian options on its extensive menu.