Nagoya, Japan
To deal with Asian food, you need to be okay with two elements - one, is that flavours can be subtle, eg. steamed fish with ginger and soy, steamed brown sugar cakes, and two, salty-sweet flavours. I can wax lyrical about these buns, but if you can't do salty-sweet, you won't like them, full stop. (More for me!) The crust is almost pure sugar, and inside, the already glorious char siu is cooked with a soy-maltose-onion gravy. You think chocolate-coated bacon is a...