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The Midnight Kitchen

Late-night street food and drunk food from across Asia. Noodles slurped at 2am, skewers from night market stalls, fried chicken with beer, and the greasy, spicy, salty dishes that taste best when the sun is down.

20 recipes

Tteokbokki (Spicy Rice Cakes) — Chewy rice cakes swimming in a fiery, sweet gochujang sauce

Tteokbokki (Spicy Rice Cakes)

Tonkotsu Ramen (Pork Bone Broth Ramen) — A milky, collagen-rich pork bone broth ladled over springy noodles, built in layers from cold-brew dashi and hidden seasonings

Tonkotsu Ramen (Pork Bone Broth Ramen)

Pad Thai (ผัดไทย) — Rice noodles stir-fried with tamarind sauce, shrimp, tofu, egg, and roasted peanuts in the classic Thai street style

Pad Thai (ผัดไทย)

Dan Dan Noodles (担担面) — Sichuan street noodles tossed in a fiery sesame and chili oil sauce with crispy seasoned pork

Dan Dan Noodles (担担面)

Char Kway Teow (炒粿條) — Smoky wok-fried flat rice noodles with prawns, cockles, lap cheong, and chives in dark soy

Char Kway Teow (炒粿條)

Yangnyeom Chicken (Korean Fried Chicken) — Twice-fried chicken coated in a sweet, spicy, and sticky gochujang-based sauce

Yangnyeom Chicken (Korean Fried Chicken)

Beef Pho (Phở Bò) — Vietnamese beef noodle soup with charred aromatics, warm spices, and rice noodles

Beef Pho (Phở Bò)

Takoyaki (Octopus Balls) — Crisp-shelled, molten-centered dashi batter balls studded with tender octopus, born on the streets of Osaka

Takoyaki (Octopus Balls)

Pad Kra Pao Gai (Holy Basil Chicken Stir-Fry) — Thailand's beloved street-food stir-fry of coarsely ground chicken, pounded chili-garlic paste, and holy basil, served over rice with a crispy fried egg

Pad Kra Pao Gai (Holy Basil Chicken Stir-Fry)

Vada Pav — Mumbai's essential street sandwich — spiced potato in a besan shell, three chutneys, soft pav

Vada Pav

Boat Noodles (ก๋วยเตี๋ยวเรือ) — Dark, spice-infused Thai noodle soup with pork, toasted aromatics, and enriched broth

Boat Noodles (ก๋วยเตี๋ยวเรือ)

Banh Mi (Bánh Mì) — A crisp, airy baguette filled with seasoned pork, pickled daikon and carrot, cilantro, jalapeño, and pate

Banh Mi (Bánh Mì)

Budae Jjigae (Army Stew) — A hearty, spicy stew born from ingenuity, blending Korean flavors with American pantry staples

Budae Jjigae (Army Stew)

Karaage (Japanese Fried Chicken) — Ginger-soy marinated chicken thighs, coated in potato starch and fried to a shattering, amber crust

Karaage (Japanese Fried Chicken)

Shaxian Peanut Sauce Noodles (沙县拌面) — Fujian street noodles tossed in a rich peanut sauce with scallion lard and seasoned soy sauce, ready in minutes

Shaxian Peanut Sauce Noodles (沙县拌面)

Roti Canai — Flaky, layered flatbread stretched paper-thin and cooked on a hot griddle until golden and crisp

Roti Canai

Jjajangmyeon (Black Bean Sauce Noodles) — Thick wheat noodles draped in a glossy, savory black bean sauce with pork and vegetables

Jjajangmyeon (Black Bean Sauce Noodles)

Gyudon (Beef and Onion Rice Bowl) — Paper-thin slices of beef simmered with sweet onion in a soy-mirin-dashi broth, piled over steamed rice

Gyudon (Beef and Onion Rice Bowl)

Okonomiyaki (Osaka-Style Savory Pancake) — A thick, cabbage-laden savory pancake from Osaka, laced with dashi and crowned with sweet sauce, mayo, and dancing bonito flakes

Okonomiyaki (Osaka-Style Savory Pancake)

Chicken Satay (Satay Ayam) — Charcoal-grilled lemongrass and turmeric chicken skewers with peanut dipping sauce

Chicken Satay (Satay Ayam)

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