The best street food venues of type "Asian Cuisine" in Dusseldorf
A stylish Peking duck eatery with a playful design—the birds aren’t just on the menu, but also feature in the decor. Along with that, you can enjoy homemade noodles and colorful dumplings with various fillings. Chili oil makes everything extra spicy.
Skewers—but make them special. This street food spot offers 35 different varieties. Orders are placed digitally, so you can get a first-hand look at the house specialties: duck tongues, chicken feet, beef tripe. Of course, you can also order the old-fashioned way.
Phở broth, simmered for hours, is the centerpiece of this small Vietnamese restaurant on Stresemannstraße—rich, aromatic, with tender beef round and homemade meatballs. It’s served with chili oil, spring rolls, and savory mini-pancakes, “Bánh Khọt.”
Pozangmatcha is a bar, a hangout, and a cult favorite all at once—small, always packed, with walls painted by guests depicting Düsseldorf’s pub history. Korean rice liquor (soju) is the drink of choice to pair with Korean fried chicken, kimchi jeon, and dwaeji bulgogi. Beer goes well with it, too, of course.
A cute bao spot in a cozy location on Carlsplatz. The fluffy steamed buns are filled with crispy chicken, shrimp, tofu, or cauliflower. They’re served with homemade kimchi, sweet potato fries, and lychee lemonade—open Tuesday through Saturday, 11:30 a.m. to 5 p.m.
Corndogs are the Korean answer to "Würstchen im Schlafrock"—and have long since surpassed the original. This little deli serves these panko-breaded and deep-fried snacks with a variety of toppings and sauces. For vegetarians, there are mozzarella sticks.
A Korean-Japanese restaurant with an open kitchen. Owner Yujeong personally cooks, advises, and takes care of her guests. The Korean fried chicken is the star of the show: crispy, juicy, and available in either mild or spicy. It’s served with tonkotsu ramen, bulgogi gimbap, and mandu—all homemade, of course.
Authentic Szechuan hot pot with entertainment value—this is what makes street food fun. The customer journey from the first rumble in your stomach to the finished dish: choose a broth, order ingredients via tablet, and mix your own sauce at the buffet. Your selection is cooked in the bubbling pot.
A popular offshoot of Tengri Tagh: Here you’ll find hand-pulled Uyghur ribbon noodles with beef, chicken, or ground meat—all halal. Chili oil is a must, as are the steamed dumplings and the eggplant and cucumber salad. You order at the counter and pick up your food yourself.
From Huế to Düsseldorf, with their parents’ recipes in their backpacks: Jasmin and Hoang Truong’s brand story has real Netflix potential. The variety of freshly made bánh mìs is a real treat. Rice noodle soups, bowls, and salads are still a work in progress.
A Berlin-based street food chain that also serves Düsseldorf with biang-biang and hand-pulled noodles. The distinctive wide noodles are prepared in an open kitchen and served with a spicy tomato-garlic sauce, chili oil, and tender beef or tofu.
Malatang is a Sichuan-style Chinese street food: vegetables, meat, fish, tofu, or noodles are cooked in a spicy broth—served as individual portions and priced by weight. Just pick your ingredients from the refrigerated display, choose your broth, stop by the sauce station, and you’re all set!
Biang-Biang noodles, hand-pulled on the spot—just the right width, with a satisfying bite. Braised beef and beef short ribs are melt-in-your-mouth tender; vegetarians and vegans will be delighted with the eggplant and tofu. Fast-food vibe and self-service: Here, the food takes center stage.