Chef Norman & co-founder Andy travelled on an epic 2,500 mile trip around Malaysia in January 2013. Visiting all 13 states in less than 20 days, they were on a mission to discover the best street food & regional specialities around the country. Joined by Chef Norman's Facebook fans along the way, these are just a few of our best moments that we posted on social media. Enjoy!

Dotonbori is a sensory explosion, where vibrant street food and diverse dining options await you at every corner. From takoyaki (octopus balls) to exotic delicacies like whale meat and chicken intestines, your taste buds are in for a wild ride. The streets buzz with energy and neon lights, making it a must-visit, especially in the evening when the district comes alive with illuminated buildings. Amidst the hustle and bustle, you'll encounter people from all over the world, making it a unique and exciting cultural experience. Explore the endless maze of side streets, dine like a local, and soak in the vivacious atmosphere of this iconic Osaka district.

Chef Norman & co-founder Andy travelled on an epic 2,500 mile trip around Malaysia in January 2013. Visiting all 13 states in less than 20 days, they were on a mission to discover the best street food & regional specialities around the country. Joined by Chef Norman's Facebook fans along the way, these are just a few of our best moments that we posted on social media. Enjoy!

Okonomiyaki (お好み焼き o-konomi-yaki) is a Japanese savory pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked". Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki.

In Hiroshima, the ingredients are layered rather than mixed. The layers are typically batter, cabbage, pork, and optional items such as squid, octopus, and cheese. Noodles (yakisoba, udon) are also used as a topping with fried egg and a generous amount of okonomiyaki sauce.

The amount of cabbage used is usually three to four times the amount used in the more common Osaka style. It starts out piled very high and is pushed down as the cabbage cooks. The order of the layers may vary slightly depending on the chef's style and preference, and ingredients vary depending on the preference of the customer. This style is also called Hiroshima-yaki or Hiroshima-okonomi.

Okonomiyaki (お好み焼き o-konomi-yaki) is a Japanese savory pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked". Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki.

In Hiroshima, the ingredients are layered rather than mixed. The layers are typically batter, cabbage, pork, and optional items such as squid, octopus, and cheese. Noodles (yakisoba, udon) are also used as a topping with fried egg and a generous amount of okonomiyaki sauce.

The amount of cabbage used is usually three to four times the amount used in the more common Osaka style. It starts out piled very high and is pushed down as the cabbage cooks. The order of the layers may vary slightly depending on the chef's style and preference, and ingredients vary depending on the preference of the customer. This style is also called Hiroshima-yaki or Hiroshima-okonomi.

Chef Norman & co-founder Andy travelled on an epic 2,500 mile trip around Malaysia in January 2013. Visiting all 13 states in less than 20 days, they were on a mission to discover the best street food & regional specialities around the country. Joined by Chef Norman's Facebook fans along the way, these are just a few of our best moments that we posted on social media. Enjoy!

Chef Norman & co-founder Andy travelled on an epic 2,500 mile trip around Malaysia in January 2013. Visiting all 13 states in less than 20 days, they were on a mission to discover the best street food & regional specialities around the country. Joined by Chef Norman's Facebook fans along the way, these are just a few of our best moments that we posted on social media. Enjoy!