Peking University, October 24, 2025: Adding to the lively atmosphere of the International Culture Festival, the International Food Festival transformed the Zhihua Building West Plaza into a bustling global village of taste and tradition. Here, every dish told a story, each booth offered more than just food.
The Malaysia booth offered a delicious departure by highlighting the cuisine of East Malaysia. While more popularly known destinations like Kuala Lumpur are in West Malaysia, this year's booth served Sarawak Laksa, introducing many to the distinct culinary profile of the east. The booth also served 'Seri Muka,' a traditional sweet glutinous rice cake beloved by locals, providing a delightful contrast.
Basler Brennti Mandle from the Swiss booth.
Marking its debut, the Swiss booth was spearheaded by students eager to promote their local food. They provided 'Rivella,' a uniquely Swiss drink difficult to find outside the country, which they specially brought to China. Their booth also featured 'Basler Brennti Mandle,' almonds coated in sweets, and Gruyère cheese, giving attendees a chance to sample a student favourite.
Somsa and Non from the Republic of Uzbekistan.
Similarly, the Republic of Uzbekistan made its first appearance with a menu designed as a complete homecooked meal. The main course was Palov, a celebratory dish of rice with mutton and vegetables, traditionally cooked in large ‘kazans’ (cauldrons) to bring people together. Somsa, a golden, flaky pastry, was also served. Finally, ‘Non,’ their traditional bread, is a must-have and is considered holy in their culture. Mohinur shared that this bread serves as a profound sign of respect and gratitude, used to welcome guests or to express thanks for an invitation.
Indomie from Indonesia.
The Indonesia booth featured their famous Indomee noodles. This local brand has captured the hearts of not only Indonesians but also people from neighbouring Southeast Asian countries. Steven, a pre-university student, shared that Indomee embodies the taste of home and is his go-to dish, conquering taste buds with its perfect balance of sweet and salty flavour.
No global feast would be complete without Korean street food classics. The Korea booth drew a constant crowd with its spicy tteokbokki and tuna mayo rice balls. They’re simple, comforting, and full of spices.
Through dishes rich in memory and meaning, the International Food Festival did more than satisfy appetites — it wove a story of home, heritage, and harmony. Each flavor offered a glimpse into another culture, and every conversation deepened a sense of global belonging.
Written by: Tan Li Ya Olivia, Khor Hui Min, Han Yuge
Edited by: Chen Shizhuo
