Stinky Tofu
This dish, which gets its trademark pong from a months-long fermentation process, is a signature sight (and smell) at Asian night markets – imagine blue cheese times 10. Its most popular preparation: deep-fried in chunks and served with pickled cabbage.
Tornado Potato
They’re fairly common sights at North American carnivals, but this swirly starch originated in the street markets of Seoul. Whole potatoes are sliced into paper-thin spirals and deep-fried on sticks. Bonus points if you get one with a hot dog in the middle.
Grilled Quail Eggs
Boiled quail eggs threaded onto a skewer and grilled are often spied at Japanese yakitori spots, but the Thai style on offer at night markets makes use of a specially made grill pan with round divots. They might get skewered, fried together with a whole shrimp or sprinkled with toppings.
Oyster Omelette
A beloved Taiwanese hawker dish, it’s exactly what it sounds like: oysters flash-cooked with herbs, garlic and green onions, all swathed in still-runny eggs thickened with starch and seasoned with soy or fish sauce and white pepper.
Thai Iced Tea
Tea leaves are boiled with anise and cloves for a spicy kick and liberally dosed with milk and sugar. The drink might come in a plastic bag – stick in a straw and away you go.
Pig Trotters
Often found braised in Chinese and Taiwanese markets, pig’s feet finished on the grill are served at Toronto-area street markets.
Grilled Shellfish
Oysters, conch, lobster – they’re tossed right onto the grill, shell and all.
Grilled Everything on a Stick
The usual suspects (lamb, chicken, beef) are common, but you can also try tripe, beef tongue and whole squid.