In Southeast Asia, your nose might wrinkle before your mouth waters. Some of the region’s most beloved delicacies come with a reputation for their intense, even offensive, smells.
But ask any local, and they’ll tell you: when it comes to flavor, these funky foods are worth every whiff.
Durian – The King of Smelly Fruits
Nicknamed the "King of Fruits," durian is notorious for its strong aroma so pungent it’s banned in many hotels and public transport systems.
But beneath that spiky shell is a creamy, custard-like flesh that fans describe as rich, sweet, and unforgettable. In countries like Malaysia, Indonesia, and Thailand, it’s more than a fruit; it’s a cultural icon. From durian ice cream to pancakes and even coffee, this fruit finds its way into everything.
Tahu Busuk (Stinky Tofu) – Fermented & Funky
Originally from China and popular in Taiwan, stinky tofu has gained a foothold in parts of Southeast Asia as a must-try street food.
Made by fermenting tofu in a brine of milk, vegetables, and meat sometimes for weeks, the result is a crispy, golden snack that smells like sewage but tastes surprisingly mild and savory. It's an acquired taste, but for many, it’s a comfort food classic.
Jengkol – Smelly Beans with Cult Following
Found in Indonesia, Malaysia, and southern Thailand, jengkol (dogfruit) is famous for its lingering odor that clings to breath and even urine.
But cooked in spicy rendang or balado sauce, it transforms into a flavorful, meaty dish with a loyal fan base. Despite its reputation, jengkol is often served in home cooking and traditional eateries.
Tempoyak – Fermented Durian Sauce
If durian wasn’t extreme enough, meet tempoyak: fermented durian. Commonly used in sambal or as a curry base in Malaysia and Indonesia, tempoyak has an even stronger smell and a sour, complex flavor.
It’s intense, tangy, and deeply aromatic—perfect for those who like their food with a punch.
Petai – The Ultimate Love-It-or-Hate-It Bean
Also known as “stink beans,” petai is widely used in dishes like sambal udang or fried rice across Indonesia, Malaysia, and Thailand.
The smell is intense and the aftertaste lingers for hours, but the flavor adds a nutty, earthy depth that many crave. It's the kind of ingredient that divides families, you either love it or leave the room.
Final Thoughts
These smelly but satisfying dishes show that in Southeast Asia, aroma is just part of the adventure. Sometimes the boldest smells bring the boldest flavors.
So the next time you turn up your nose, consider taking a bite, you might just discover your next favorite dish.
