Western Christmas food Asians love, from panettone to KFC

The practice of heating wine with spices dates back to medieval Europe, when cloves, cinnamon and citrus were added both for warmth and to improve the flavour of stored wine during winter. Over time, the drink became closely associated with Christmas markets and outdoor gatherings, valued as much for its aroma as for its heat. Mulled wine is defined by contrast: gentle sweetness against acidity, spice softened by fruit, alcohol rounded rather than sharp.

In Asian cities, it appears seasonally in bars, hotels and pop-up stalls, often enjoyed in small cups rather than full glasses. Its appeal lies in the sensory experience as much as the taste, the steam, the scent and the sense of slowing down.

Japan’s Christmas association with KFC traces back to a 1970s advertising campaign that positioned fried chicken as a festive centrepiece at a time when roast turkey was largely unavailable. In those days, the dish was a welcome substitute, offering something indulgent, shareable and reliably familiar. Crisp, heavily seasoned and served hot, the chicken delivers immediate richness without the formality of a home-cooked roast. Over time, pre-ordering buckets and set meals became part of December planning, with queues and reservations adding to the sense of occasion. For many families, the appeal lies in convenience paired with anticipation, a meal that feels special precisely because it appears once a year.

Chestnuts have long been part of winter cooking in both Europe and Asia, which helps explain their easy acceptance across Southeast Asia during the Christmas season. In Western traditions, they are closely associated with roasting and festive desserts, while in East and Southeast Asia they already appear in street snacks, pastries and savoury dishes, often cooked over heat as the year draws to a close. Their flavour is gently sweet and starchy, with a texture that becomes creamy when roasted or boiled, making them comforting. I

n tropical climates, chestnuts signal seasonality less through temperature than through availability and ritual, appearing in December markets, hotel menus and gift assortments—in fact, there is even a traditional Filipino Christmas song that cements its inclusion in Philippine Christmas culture.

Glazed ham earned its place on Christmas tables originally through practical necessity: curing, salting and smoking preserved the meat for winter months. Over time, the addition of a sweet glaze—often honey, brown sugar or fruit-based—turned it into a festive centrepiece, combining salty richness with caramelised sweetness.

In Asia, glazed ham appears mainly in hotel buffets, catered spreads and upscale supermarkets, valued for its visual impact and shareable portions. Its flavour profile—savory, slightly sweet and deeply satisfying—translates well across palates, making it appealing in Southeast Asia where sweet-savory combinations are widely enjoyed. Among Western Christmas food, glazed ham offers a sense of abundance and celebration, providing warmth and indulgence without requiring the formalities of a full Western-style roast.

Fruitcake originated as a practical way to preserve fruit, combining dried fruits with sugar, spices and often alcohol to extend shelf life. By the 19th century, it had become closely linked to Christmas gifting in Europe, valued for its richness, longevity and ability to travel long distances without spoiling. Its dense, chewy texture and deeply spiced, fruity flavour make it distinctive: sweet but tempered by tartness and the warmth of nutmeg, cinnamon and cloves.

In Southeast Asia, fruitcake has found a place on supermarket shelves, in hotel gift sets and at festive gatherings, where its portability and long shelf life suit urban lifestyles. Its flavours—traditional and indulgent—resonate with local tastes.

The cheeseboard, assembled rather than cooked, reflects European dining habits built around sharing, variety and leisurely enjoyment. Traditionally featuring a mix of soft, hard and blue cheeses, sometimes accompanied by fruit, nuts or crackers, it allows each diner to curate their own combination.

As imported cheeses became more widely available across Asia, the cheeseboard found a natural place in Christmas gatherings, especially in urban households and hotels seeking a simple yet elegant course. Its appeal lies in flavour balance—creamy, tangy, nutty and slightly salty—paired with visual presentation, which invites conversation and lingering at the table. This Western Christmas food complements other festive offerings and gives family and friends a chance to graze and snack over stories before the actual begins.

Taken together, these dishes demonstrate how Western Christmas food has integrated into Asian holiday life not as spectacle but as mood, combining familiar flavours, shareable formats and small rituals that quietly mark the season. Each item—from panettone to cheeseboard—offers taste, texture and tradition in ways that feel approachable and celebratory, shaping a Christmas table that is at once international and comfortably local.

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