We have expectations about food before we taste it. A fruit should smell sweet. A crisp snack should have a familiar aroma. A chicken dish should offer a straightforward mouthful of meat.
Three foods in Odd Bites: Asia by Mike Bukayo invite us to widen those expectations. Their appeal comes from qualities that a first-time eater might initially find surprising.
Stinky tofu: give the crisp version a chance
The aroma is the first thing many newcomers notice about stinky tofu. Fermentation gives it a powerful smell, but the book describes a savoury flavour with a faintly cheesy character.
In the fried version, texture adds another reason to take a bite: a crisp outside gives way to a soft interior. Pickled cabbage and chilli sauce bring sharpness and heat to the combination.
Readers who enjoy strong cheeses already know that a pungent aroma can belong to a food they love. That experience offers a useful way to approach this Taiwanese night-market favourite.
Durian: a fruit for people who love rich textures
Durian’s spiky shell and distinctive smell attract plenty of attention. Its fans focus on what is inside: soft, custard-like flesh with a complex flavour.
The book describes notes that enthusiasts associate with caramel, almond and tropical fruit, while explaining that different varieties offer different balances of sweetness, bitterness and creaminess.
That variation is part of the interest. One taste does not tell you everything about durian, any more than one apple tells you everything about apples. Approach it as a fruit with character and variety, and there is more to discover than its reputation suggests.
Chicken feet: a dish to savour slowly
Cantonese dim sum chicken feet offer a different kind of pleasure. There is little conventional meat; the attraction is tender skin and connective tissue carrying a deeply savoury sauce.
The book explains how frying, soaking and braising develop the texture, with seasonings such as fermented black beans, ginger and soy sauce adding flavour. The small bones make it a dish to eat patiently.
Together, these entries make a compelling case for paying attention to more than appearance. Aroma, texture and the rhythm of eating all help shape a favourite food.
Read Odd Bites: Asia for the stories and preparation behind these distinctive dishes.