Ragu/ragout
Tomato-based meat sauce, often used for pasta (Indian)
Raita
A side dish of cucumber, yoghurt and mint used to cool the palate (Indian)
Ravioli
Small pasta squares filled with meat, vegetables, cheese or seafood (Italian)
Rijsttafel
Selection of rice dishes flavoured with small pieces of meat, fish, fruit and pickles (Indonesian)
Rogan gosh
Spicy lamb curry with a yoghurt and tomato-based sauce (Indian)
Rocket
A type of lettuce with a distinctive, peppery flavour
Rojak
A local salad of cucumber, pineapple, turnip, fried beancurd and crullers tossed in a prawn paste with peanuts, tamarind and a sugary sauce. The Indian version has potato and egg fritters, beancurd, squid and fishcake dressed with a sweet tomato sauce .
Roti
A flat, round, pancake-like bread (Singapore Indian, roti prata, Malaysian Indian, roti canai) (South Asian/Indian)
Saag
Spicy, chopped spinach dish (Indian)
Saba
Mackerel (Japanese)
Sabayon
French whipped egg yolk version of the Italian zabaglione, in which various dessert wines are substituted for marsala
Sake
Rice wine (Japanese)
Salade niçoise
Salad made with tuna, olives, anchovies, potato and hard-boiled egg (French)
Saltimbocca
Veal scallops (Italian)
Sambal
A chilli, onion and prawn paste sauce (Malay)
Sambar
A fiery mixture of vegetables, lentils and split peas (Indian)
Samosa
An appetiser consisting of a deep-fried vegetable or meat parcel (Indian)
Sashimi
Raw fish served in slices, accompanied by wasabi, pickled ginger and soy sauce (Japanese)
Satay
Pieces of chicken, beef or mutton skewered onto wood sticks and grilled (South Asian)
Sesame
The seed of an annual herb, used whole or ground to a paste
Shabu-shabu
The Japanese version of hot pot or steamboat
Shake
Salmon (Japanese)
Shallot
A small, purple onion with an intense, refined flavour
Siew mai
A steamed dumpling of minced pork (Chinese)
Som sa
A citrus fruit unique to Thailand
Steak tartare
Ground beef served raw and mixed with raw egg and onion (French)
Steamboat
Style of cooking in which meats, seafood and vegetables are dipped into a pot of boiling clear stock and cooked at the table (Asian)
Straw mushroom
Tall, thin, leafy mushroom, also known as grass or paddy straw mushroom
Sushi
Raw fish on a bed of vinegared rice, served with wasabi, soy sauce (Japanese)
Tagliatelle
Broad flat ribbons of egg pasta, narrower than fettuccine (Italian)
Tahu telor
Bean curd fried with eggs (Malay/Indonesian)
Tai
Sea bream (Japanese)
Tako
Octopus (Japanese)
Tamago
Thick egg omelette, served as a sushi (Japanese)
Tamarind
The large bean from the tamarind tree, it has a brittle shell and inside a dark brown, sticky pulp used in sauces and condiments for its sweet-sour taste
Tandoori
Style of cooking in which marinated meat is baked in a clay oven (Indian)
Tapas
Selection of mini dishes, eaten either as an appetiser or a light meal (Spanish)
Taro
Vegetable with leaves like spinach, stalks like asparagus and a starchy root similar in size and taste to the potato
Tau huay
A soy bean by-product, served as a local dessert with syrup (Chinese)
Teh tarek
Tea made with evaporated milk, which is literally “pulled” or “stretched” from one glass to another (Malay/Indian)
Tekka maki
Rolled sushi filled with tuna (Japanese)
Tempura
Seafood and vegetables deep-fried in very light bubbly batter (Japanese)
Teppanyaki
Chicken, beef and seafood grilled on a hotplate (Japanese)
Teriyaki
Pan-fried meat or fish (Japanese)
Thali
An assorted tray of house specialities including rice, and small amounts of chapati, pickle, pulses, vegetables and yoghurt (Indian)
Tikka
Small pieces of meat and fish served off the bone and marinated in yoghurt before baking (Indian)
Tiramisu
Dessert made with mascarpone cheese, coffee, liquor and ladyfingers (Italian sponge biscuits)
Tom yum kung
Hot and sour, spicy seafood soup (Thai)
Tortellini
Egg pasta stuffed, folded and joined to form a ring (Italian)
Truffle
Edible black or white subterranean fungus of the genus tuber, prized for its rich, unique flavour, found in France and Italy