Bak-kut teh from Malaysian restaurant Sanur.

Major Asian countries like China, India, and Japan are well represented in New York City, but what about the ones without large immigrant populations? Their food is available too; it's just a little harder to find.

The New York Times started their new online policy by posting this guide to less prominent Asian cuisines (like Malaysian, Filipino, and Indonesian) a full 3 days before it is set to appear in the paper. They recommend trying the asam laksa at New Malaysia in Chinatown, tysilog at Grill 21 in Gramercy Park, or gado gado from the Indonesian Cultural Center in Elmhurst, Queens.

Out of their recommended restaurants, I've been to Sanur (I particularly like their bak-kut teh,, herbal soup with pork), New Malaysia Restaurant, and Minangasli, all of which I'd go back to. Now I have to make my way to Grill 21 for Filipino comfort food.

Fatty Filipino Pork Chunks at Pistahan
Off the Beaten Path: Filipino Sausage from Renee's Kitchenette

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