Eat Art Truckis considered Sydney’s favorite food truck for good reason: Head Chef Stuart McGill draws on his experience as a sous chef at Tetsuya’s to create tasty and progressive street food dishes that won't break the bank. Inspired by fresh seasonal produce and tasty BBQ flavors, the menu features such delectable delights as pulled pork in a bun with mustard cabbage, kingfish ceviche with chips, crispy chicken wings dusted with shichimi peppers and mayo, plus almond milk jelly for dessert. Where does the “Art” come in? The truck itself doubles as a mobile art gallery with one side of the exterior dedicated to showcasing the work of Australian street artists. —Nicholas Forrest
+61 414 949 149
Check Eat Art Truck's Twitter feed for location
Locals and tourists alike are obsessed with Hong Kong’s eggette. The sweet, aromatic and ping pong-like waffle served in brown paper bags are found in the busiest of districts like Causeway Bay, and less-famed areas like Shek Kip Mei. But for those in the know, there’s only one vendor who is worth buying from, operated by the elusive “Grandpa Eggette.” If you’re lucky, he can be found in Tai Hang with his makeshift wooden cart, heating the sweet, egg-based batter over burning coal. This traditional method leaves his eggette crispy on the crust, and soft and spongy in the center, with a hint of appetizing char-grill aroma on the nose. —Tim Cheung
Always on the move, track him down on Wun Sha Street, or along Tung Lo Wan Road in Tai Hang
When Montreal finally lifted its 66-year ban on street food in June, one of the first trucks to secure a city permit was Camion Au Pied de Cochon, part of chef Martin Picard’s “Waterloo of gluttony” empire (to paraphrase Anthony Bourdain on a visit to its brick-and-mortar namesake Au Pied de Cochon). Discover the army green truck’s nine predetermined locations via the Street Food MTL Web Map — today at the Mount-Royal Park near the Belevedere, tomorrow the Place du Festival — and expect rich food fattened further with the Quebecois idiom. The P. de C. brand is all heavy meats and maple flavors, and tourists or locals go either “sweet” or “salty,” depending on which window they order from. Since the restaurant is booked up till late August, this is a quicker way to taste their classic foie gras poutine, or the “beigne Cochon,” a sandwich filled with slices of smoked pork, sous-vide-cooked jambon blanc, and braised pig’s tongue served in a heart-stopping doughnut-cum-brioche bun. —Rea McNamara
In Seoul it’s easy to spot food trucks, stalls or pojangmacha (a tented restaurant on wheels that serves everything from the delectably savory to ridiculously sweet). South Koreans are serious about what they eat and local restaurateurs have a tendency to colonize a certain area, so that entire “food towns” emerge dedicated to specific menus, such as Sindang-dong “Ttokpokki Town” (spicy rice cake) or Ojang-dong “Naengmyeon Street” (cold buckwheat noodles). But for a much more eclectic variation, skip the obvious choices like the touristy shopping district of Myeong-dong (famous for its towering soft-serve ice cream and sweet hotteok pancakes), and head over to Kwangjang (Gwangjang) Market in Jongno. Vendors sell a dizzying display of foods, from the conventional ttokpokki-sundae-and-odeng soup trio (spicy rice cake, blood sausage, fish cake) to jokbal (pig’s trotters cooked with soy sauce and spices), bindaetteok (vegetable pancakes), and gimbap (seaweed rice rolls). Having to balance precariously on a stool while sandwiched between strangers is no easy task, especially during the freezing winter or smoldering summer, but the experience is not to be missed for an intense, authentic taste of the city. —Hyo-won Lee
There’s a stereotypical view that Germans overcook red meat until it could bounce off the floor, but in recent years an explosion of top-notch takes on the classic American cheeseburger looks likely to change that. (Apocryphal versions of the hamburger’s disputed origins lay claim to it being riffed off the Hamburg steak, a chopped meat version brought to America by German immigrants.) The latest to join Berliner bastions of the beef patty — The Bird, Schillerbuger, Burgeramt — is Burger de Ville, a project of the forthcoming 25 Hours Hotel Bikini. What it skimps on ambience — the Airstream trailer-cum-food truck is located at the edge of the hotel’s construction site — it makes up for in flavor and execution with organic beef, farm-fresh produce, and can’t-miss fries, served in both shoestring and hand cut varieties and topped with herbs or Parmesan cheese. —Alexander Forbes
Hardenbergstraße 29a, City West (Charlottenburg)
+49 30 6807 3949
Sure you can get your chicken tikka kebabs and rotis at well-known Bademiya (behind the Taj Mahal Palace Hotel) and sweet-n-spicy bowl of bhelpuri on Chowpatti Beach, but for unique desserts — and if you share the local fear about monsoon season causing sanitation issues for cooked items — head to Bachelorr’s (a.k.a. Bachelor Juice House) along the Marine Drive promenade for absurdly crackling, hand churned chili-flavored ice cream and ginger-based kulfi that will tingle your taste buds while you stare at the sea. Fresh juices (coconut water, lychee, Alphonso mango), plush simple snacks of kiwi and plum served with fresh cream are delightfully organic. Fans usually flock to the place at night, kicking about on the hoods of their cars, so visiting in the day will prove a breeze in getting your meal — and beating the heat. After 70-plus years in business, a second location opened (with A/C!) this April in Churchgate. —Amaan Khan
Chowpatty Sea Face
Opposite Birla Krida Kendra, near Charni Rd station
+91 22 2368 1408
11am–1:30am
TV chef Andy Bates creates some pretty hardy British street food classics at his aptly named Eat My Pies stalls. There’s cold-raised pork pies, leek and cumin “Welsh Dragon” hand-held pies, wild rabbit hot pies, quiches, and cakes. The shop favorite, Scotch egg, is not a pie, but a gently boiled egg (the yolk still oozes when biting into it) encased in an orb of spiced minced pork and coated in crispy breadcrumbs, which also comes in vegetarian, fish, and chorizo versions, and for those more adventurous, Scotch Egg with haggis. —Samantha Tse
King Cross Boulevard Wednesdays 10am–4pm
White Cross Market Thursdays and Fridays 10am–3pm
Broadway Market Saturdays 10am–4pm
Next to Beijing’s famous Gui Jie (簋街; “Ghost Street”), an all-night atmospheric street hung with lanterns and lined with stalls attached to local restaurants, Hu Tai Restaurant (胡大饭店麻辣小龙虾) is the place to enjoy its “spicy little things” specialties, namely crawfish. Hot ‘n’ Spicy Crawfish (麻辣小龙虾 in Chinese) is usually served as an after-midnight snack, deep-fried with dried chili, ginger, and garlic, the pungent aromatics and burn playing off the sweetness of the shellfish. Grab a seat along the street with the locals, a cold beer, and be prepared to sweat into the summer night. The spice hits quick, and just like climbing a mountain, increases with each bite until you reach a peak, and a certain kind of tingly headed bliss. —Veronique Liu
No.223 Dongzhimennei Dajie, East area, Beijing (东直门内大街233号)
No. 190 Dongzhimennei Dajie, East area, Beijing (东直门内大街190号)
+86 64 003 511
+86 59 490 989
Lucha libre — featuring colorful masked wrestling characters, a south-of-the-border WWE — is one of Mexico’s oldest and most loved traditions, with Tuesdays and Fridays at Arena México still a popular pastime in the capital. Close to the legendry arena in the Centro Histórico and owned by former luchador Super Astro is El Cuadrilátero, named after the wrestling ring he used to dominate. Like the owner’s outsize celebrity, the place is famous for its massive tortas, plate-sized sandwiches on sesame rolls from a simple shredded chicken, tomato, and avocado to their largest, “El Gladiador,” which holds a gut-busting 3lbs of meat (ham, bacon, hot dogs, chicken, steak, and chorizo), cheese, egg, chilli peppers, and vegetables. Finish it in 15 minutes and you get it for free. Equally a draw, the décor displays a large collection of masks and memorabilia of popular luchadores and on weekends you can spend a surreal Saturday listening to Súper Astro regale guests with stories of his wrestling days. There are other traditional options on the menu (quesadilla, milanesa), but the gargantuan tortas are all you really need to know. Bring an appetite — or friends. —Aline Cerdan
Luis Moya 73, Centro Histórico+52 55 5510 2856
Cheap street food is a national obsession in Singapore. There’s the local Hawker Masters award. There’s more TV shows on local cuisine than is sane. Resistance is futile. For a “greatest hits” compilation venture to Maxwell Road Food Centre in Chinatown, where some of the best street food vendors are gathered under one roof. Start with Tian Tian Chicken Rice — look for the line, good advice for any quality hawker stall out of the 100 or so here — and enjoy the hit of secret formula chili sauce, when you bite into its juicy chicken served over fragrant garlic-infused rice. Second course: piping bowls of rice vermicelli noodles, ginger, onions, and slices of fried white fish in milky soup at Jin Hua Sliced Fish Bee Hoon. Slurp that down and then buy a Fuzhou Oyster Cake, a crunchy deep-fried disc of mined pork, prawns, oysters, and coriander. Finish up with the legendary Peanuts Soup, where the soft legumes are cooked in an aromatic sweet broth. You can re-start your diet when you return home. —Adeline Chia
1 Kadayanallur Street, Chinatown
In 1998 Teremok was a local Muscovite kiosk offering humble traditional food in competition with McDonald’s global burgers. Today it has 86 locations in the Russian capital alone, with stands by most tourist attractions and in most shopping malls. The name Teremok is said to derive from a 19th-century Russian word for a small mansion, and once inside the cozy red interiors, the staff may greet you like an aristocrat, saying “Sudar” (Sir) or “Sudarynya” (Madame), but simplicity reigns in both price and menu. Food choices follow age-old recipes for traditional blini (crepe-like pancakes with savory fillings such as meat, cheese, salmon, caviar or sweet with berries, jam or chocolate), buckwheat porridge, dumplings, soups, salads, and kvass. Michael McFaul, the American ambassador to Russia, confessed once that Teremok was his two young sons’ favorite place for pancakes, and given its popularity, many locals would agree. —Nastassia Astrasheuskaya
Best visited during the week, when more stalls open to cater to office workers getting lunch, Nang Lerng offers a charming window into old Bangkok life as well as stall after stall of freshly made Thai dishes. Tucked down an alley on Nakorn Sawan Road, this semi-enclosed outdoor market flanked by quaintly dilapidated shops is where vendors stoically cook and flog all sorts of curries, noodle soups, stir-fries, and other delicacies. Some of the dishes are only found at this particular market; and many of the recipes are almost as old as Nang Lerng itself, which opened back in 1899 (and used to be much more bustling than it is today, by all accounts). Look out for Ratana, touted by several top local foodies as one of the best raan khao gaeng (curry over rice) joints in town. Nang Lerng is also well known for its kanom boran: traditional desserts made from coconut, egg yolk, and sticky rice. One type worth wolfing down on the spot is kanom sod sai, which is grated coconut, rice powder, palm sugar, and rice flower, steamed in a banana leaf. Overwhelmed by choice? Just pick a stall with a long line, dig out a few baht, and give it a try. —Max Crosbie-Jones
Soi 6 Nakhorn Sawan Road, just northeast of the Old City
Daily 10am-2pm, 5pm-11pm
Although Tokyo officially has the highest concentration of Michelin stars on the planet, the Japanese capital is known more for gourmet grazing than the down-home, hale, and hearty street food that overflows the streets of Bangkok, Hanoi, or Taipei. Still, few experiences can top a yakitori fest: charcoal-grilled skewers of choice chicken parts and fresh vegetables washed down with an ice-cold beer on a sultry summer Tokyo evening. You can sample everything from chicken wings with crispy skin that crackles satisfyingly with each bite, to more esoteric bits including hearts, gizzards, livers, and hearts. Most places finish these morsels with a thick syrupy sauce made from soy and sweet mirin rice wine, but true connoisseurs prefer only the lightest sprinkle of salt. For a busy street-stall experience with multiple vendors, head to Yakitori Alley underneath the Yurakucho Shinkansen (bullet train) tracks near the Ginza and Hibya subway stations and Imperial Palace. For more of a restaurant, try lively Toriishi (Sangenjaya 2-15-14, Setagaya-ku; +81 3 5430 1002) in the rough-and-ready Sangenjaya neighborhood just a five-minute ride from Shibuya, or a more polished, delicately flavored rendition of rarities like quail and the intimidatingly shaped chochin (ovary and fallopian tube) at Toriyoshi (Kami-meguro 2-8-6, Meguro-ku; +81 3 3716 7644). —Darryl Jingwen Wee
From meat donuts in Montreal to ceviche in Sydney, BLOUIN ARTINFO’s Global Guide to food on the go