Apong is the fermented rice beer that plays a vital role in Mising culture. It is made using rice grown in the region, which is further fermented naturally with the use of herbs and bamboo containers. This drink is traditionally offered on festivals and weddings or consumed at community gatherings as part of hospitality and joy. Apong exists mainly in two forms- Nogin Apong (black) and Po:ro Apong (white). Brewing has been handed down from generation to generation, still keeping brewing important to the Mising heritage.

There is no food item that is as important for Mising cuisine as bamboo shoots an addition that gives a distinctive measure to their food. The young shoots are picked from wild bamboo, fermented, and consumed fresh in stews, curries, or chutneys. Their flavor imparts a somewhat tangy and knobby texture to the mixture, usually with pork, fish, or wild greens. The art of harvesting and preparing bamboo shoots is one of the major facets of culinary heritage, with an evidence on sustainable food practices. It is usually consumed as a part of commonplace meals and feast days.

The festivals and social gatherings missed out on give much room for community feasting that strengthens social bonds. Traditional dishes like Apong, smoked fish, bamboo shoots in a curry way, and rice preparations are all served on banana leaves. These feasts strengthen social bonds as food is generally prepared in large quantities and shared amongst everybody present. These gatherings highlight the communal spirit of the tribe, where every man and woman backs the cooking, thus reflecting a spirit of cooperation and cultural unity.