You should be able to find several indispensable facts about asian food in the following paragraphs. If there's at least one fact you didn't know before, imagine the difference it might make. If you want to save some money in your shopping, try flea markets and one hundred yen shops (100 yen equals about $0.99). You can find almost everything there, from cosmetics to kitchen utensils. Don't miss them! They are the cheapest deals in Japan. You like fast and convenient purchases? Try the Japanese street vendor machines. They are everywhere in Japan. You can buy many kinds of food and drinks and even some electronic devices from them. Unlike many other Asian countries where sellers try to take advantages of foreign customers, Japanese merchants are quite honest and fair. Although there may be some exceptions, they are only the minority. The prices are usually reasonable and reflect the right value of the products. Therefore, you don't have to be suspicious and go around comparing the prices. It just wastes your time and effort. The usual result is that you just find the same price or even worse, you cannot find the same product anywhere else. If you find something you really like, don't miss it. Don't think that all souvenir stores offer the same products and you can buy it in other places. Many regions and stores have unique things that you cannot find in anywhere else. You can see that there's practical value in learning more about asian food. Can you think of ways to apply what's been covered so far? These teas originated in Asia and like most teas were brought here by enthusiasts who knew they would make a big splash. Specialty teas have historically been a big part of Asian culture and is believed to bring good health and longer lives. Recently these gourmet tea drinks have made their way into western countries and have taken the place of such drinks as coffee or soda. You can find many types of tea at your local grocery store or on the internet, and many times you can sample several flavors in 'sample packs' before you decide on a favorite. If you enjoy drinking tea you should give bubble tea a try. However, it is not your traditionally flavored tea and may take some getting used to. It has a sweet creamy taste and can make a terrific dessert for your next formal meal. You can break out of the ordinary and make these teas for all your guests. Sometimes it's tough to sort out all the details related to this subject, but I'm positive you'll have no trouble making sense of the information presented above.

The following article includes pertinent information that may cause you to reconsider what you thought you understood. The most important thing is to study with an open mind and be willing to revise your understanding if necessary. Most people think that you can’t possibly eat Indian food, if you’re on a slimming diet. That’s a fair statement if you always eat Indian food in restaurants, because many traditional Indian recipes involve either deep frying or the use of ghee (clarified butter). However, if you cook Indian food at home, it can easily form part of a weight loss regime, just the same as any other food. You just need to follow a few simple general rules. Tandoori recipes are great as part of a low calorie or low carbohydrate diet. Just marinade some fish (cubed or whole), chicken (cubed or in pieces) or prawns (shrimp) in a mixture of low fat plain yogurt, ground turmeric, ground coriander, ground cumin, crushed garlic, grated root ginger and a little chilli powder (or to taste) for at least an hour. If you’re using cubed meat, thread onto skewers. Grill or barbeque with a medium heat until done. Serve with mixed salad and wedges of lemon to squeeze over. If your diet isn’t too severe, you can also have a pitta bread, a baked potato or some boiled rice with this. The information about asian food presented here will do one of two things: either it will reinforce what you know about asian food or it will teach you something new. Both are good outcomes. For vegetarians or those trying to cut down on meat because of its relatively high calorie content, Indian cooking is ideal. There are so many recipes for vegetables and pulses which are really tasty that you won’t even know you’re on a diet! Don’t forget paneer (Indian cottage cheese), which can be cooked as per the tandoori idea above, or in a spicy sauce. If you can’t get paneer, try substituting tofu. There's no doubt that the topic of asian food can be fascinating. If you still have unanswered questions about asian food, you may find what you're looking for in the next article.

The following paragraphs summarize the work of asian food experts who are completely familiar with all the aspects of asian food. Heed their advice to avoid any asian food surprises. If you aren't counting calories or on some specific diet, like Akins/South Beach, or following what a die titian or doctor has given you, then you will need to basically follow the Food Pyramid. If you would like to try something different have a go at following the Asian Food Pyramid, it works on Daily, Weekly & Monthly foods. Both Pyramids work on "Everything in Moderation", and THAT is the key to healthy eating. Remember: You only get out what you put in. You are eating to fuel your body, not eating for the sake of eating. If you base what you do on inaccurate information, you might be unpleasantly surprised by the consequences. Make sure you get the whole asian food story from informed sources. What makes Thai food so delicious and distinctive among other Southeast Asian food is this unique blending of fresh herbs, spices and other ingredients that combine for a perfect balance of sweet, sour, salt and heat that leaves your mouth feeling clean and your tastebuds popping in the afterglow. Fresh fruit, salads and even soups and noodles are ladled into plastic bags with a skewer, fork, spoon or straw for eating on the go or perched on a folding chair at a nearby metal card table in the market. Don't limit yourself by refusing to learn the details about asian food. The more you know, the easier it will be to focus on what's important.

Imagine the next time you join a discussion about asian food. When you start sharing the fascinating asian food facts below, your friends will be absolutely amazed. The food stalls are painted green and have a tin roof to keep off the tropical sun and the rain. They are built on four small wheels, because some past regulation must have said they have to be mobile. However, the wheels are set firmly into a block of concrete, so they can’t go anywhere. And the food stalls have electric power connected to them permanently, and even a telephone to take orders. The Chinese cook creates everything in a giant-sized boiling pot in the center of the food stall, with a roaring kerosine burner underneath. He tosses in the indredients and stirs it with a wire scoop and 2-foot long cook's chop sticks... Then he ladles out the noodles and wuntun into the large soup bowl placed in front of you. One distinctive characteristic of Anhui cuisine is the elaborate choices of cooking materials. The chef uses fresh and high quality material to prepare dishes. Anhui dishes preserve most of the original taste and nutrition of the materials. Some of the Anhui dishes actually are also medicine cuisine, which it good to health. For example, Chukka has tender flesh and a sweet taste. It can be boiled in clear soup or braised in soy sauce. The dishes help relieve internal fever and build up vital energy. Huangshan bamboo shoots are tender and delicious; it can be made into very delicious food. Shitake is also very tasty, and it helps prevent cancer. Anhui Cuisine chef were trained to master the art of the strict control of the temperature and the cooking process, which is the key to good taste and color of dishes. It's really a good idea to probe a little deeper into the subject of asian food. What you learn may give you the confidence you need to venture into new areas. You can even tell the cook what types of noodles you want; just point. The choice usully includes bright yellow egg noodles, white vermicelli super-fine rice noodles, brown thick wheat noodles or even white hor fun noodles (thick strips of hand-sliced rice pasta). Living there as a local Gwai Lo (meaning ‘Foreign Devil’) for many years, I was reluctant to eat at a Dai Pai Dong for a long time. They looked so crude. But once I overcame my initial unease, I discovered the food was fantastic and cheap, and their hygene was tip-top as well. You can always ask the cook to rinse your bowl and chopsticks in boiling water for you before you eat. They do it all the time for people and they won’t take offense. Now you can understand why there's a growing interest in asian food. When people start looking for more information about asian food, you'll be in a position to meet their needs.

Have you ever wondered if what you know about asian food is accurate? Consider the following paragraphs and compare what you know to the latest info on asian food. My first stop then, was a local bookshop, where the choice of books on Indian cookery was somewhat limited. However, I struck lucky and discovered a book called Indian Cookery by Madhur Jaffrey - what a find. Written in simple language but with lovely descriptive text and recommendations on what to serve with what, it was just what I had been looking for. There was a stumbling block, however, which was the endless list of spices, seasonings and flavourings in the front of the book. I didn’t know where to start - I’d heard of quite a lot of them, having watched a few TV programmes on Indian cooking but, “help” I thought, “buying that many all at once is going to cost a fortune”. If you’re thinking the same, don’t panic. Check in your store cupboard. You probably already have some of the items you will need. Indian children love the Khomcha-Wallah. He wanders the streets, the busier the better, basket of goodies on his head and a cane stool under his arm. When he encounters a likely crowd he sets down his basket on the stool and starts to trade. The basket will contain the half-prepared ingredients of what is known in northern India as chaat - savoury snacks from traditional Hindu cuisine - which may be served in a banana leaf bowl. One item might be Aloo Chaat which is fried, golden-brown potato cubes tossed with chilli powder, roasted cumin powder and chaat masala**. Is everything making sense so far? If not, I'm sure that with just a little more reading, all the facts will fall into place. Another, Dhai Baras which are split-pea patties. They will be already fried and softened in warm water. To complete the dish the Khomcha-Wallah may add beaten, creamy plain yoghurt with salt on top, and a choice of spice mixes. One mixture will be aromatic and probably contain roasted cumin, black pepper and dried mango powder, another will be hot a fiery with chillies, another sweet and sour like tamarind chutney. The other thing I did was to choose a fairly simple recipe to start with and I just bought the spices I needed for that. The next time I want to cook an Indian meal, I chose another recipe with similar ingredients so I had to just buy a couple more things. Soon enough I built up a whole store cupboard of the things I needed and it didn’t have had such a drastic effect on my wallet. Then there was no stopping me - I even know some recipes by heart now and you can do the same if you want to. You don’t need special equipment for Indian cookery, although I wouldn’t be without my electric coffee grinder (to grind spices) and it’s nice (but not necessary) to have the traditional dishes to serve your meal in. Other than that, you need a bit of patience and it’s fun to cook with a friend so that you can share the chopping and grinding or have someone read the recipe out to you step by step so you don’t go wrong in the middle. This article's coverage of the information is as complete as it can be today. But you should always leave open the possibility that future research could uncover new facts.

Are you looking for some inside information on asian food? Here's an up-to-date report from asian food experts who should know. The e-coli bacteria can be found in any raw or undercooked foods. Most often outbreaks are linked to undercooked meat, or unsafe handling of raw meat, particularly ground beef. What was up until now less well known is that e-coli can also be found on fresh produce like fruits and vegetables. E-coli bacteria cause severe diarrhea often with bloody stool and can cause kidney failure and possible death. The old and the young are particularly prone to extreme cases of the infection. If you suspect you have been infected with e-coli, contact your physician right away. E-coli naturally occurs in the intestines of animals like cows and chickens. As these animals are slaughtered and processed, traces of the bacteria can come into contact with the meat. Ground beef seems to be especially prone to getting contaminated. To kill any e-coli (or other bacteria for that matter) that may have “snuck in”, cook all meat to an internal temperature of at least 160 F. Now that we've covered those aspects of asian food, let's turn to some of the other factors that need to be considered. Confucius also encouraged the blending of ingredients and flavourings to become a cohesive dish, rather than tasting the individual components. Harmony was his priority. He believed and taught that without harmony of ingredients there could be no taste. He also emphasised the importance of presentation and the use of colour, texture and decoration of a dish. Most importantly, cooking became an art rather than a task to be endured and certainly he was instrumental in promulgating the philosophy of “live to eat” rather than “eat to live”. On the other hand, Tao encouraged research into the nourishment aspects of food and cookery. Rather than concentrating on taste and appearance, Taoists were more interested in the life-giving properties of food. Now that wasn't hard at all, was it? And you've earned a wealth of knowledge, just from taking some time to study an expert's word on asian food.

Have you ever wondered what exactly is up with asian food? This informative report can give you an insight into everything you've ever wanted to know about asian food. With nearly hip house music filling up the gaps in table conversation, Gimme Sum is a soothing place to eat. The menu, though long and detailed, is a cinch to figure out once you look past the lingo. For starters or lighter meals, choose from the "Enhancements" (appetizers), "From the Garden" (salads) and "Soups" (duh) categories. Bigger entrees can be chosen from the House Specialties, Noodles or Gimme Sum Favorites categories. All of the selections here can be topped off with chicken, steak, shrimp, scallops, tofu or veggies, making prices range between $7.29 and $9.49. For freshly prepared Asian food, that's a seriously good deal. Those who choose entrees will often have to choose white rice or brown rice. Beware: the latter is wonderful, but much more filling. Gimme Sum also offers kids' dishes, two choices for dessert (carrot cake or white chocolate cheesecake), and a surprising diverse beer and wine menu. It seems like new information is discovered about something every day. And the topic of asian food is no exception. Keep reading to get more fresh news about asian food. "When I do reviews, I cannot talk of notes of black currants or cassis (in the wine)," he said. "I have never had a fresh black currant in my life." "The beauty of nosing a wine is that it is personal. When I drink a Riesling I find lychee and jasmine," Bhattacharyya explained. "When you hear Indians talking about raspberry, they are just memorizing tasting notes." He is also determined to disprove the idea that wine is overwhelmed by spicy Indian dishes. Standard pairing guides suggest only a sweet Gewurztraminer with Asian food, but lumping together the different styles, from subtle Thai to fiery Punjabi dishes, is ridiculous, he said. In recent months the Indian Wine Academy has brought together wine exporters from Italy, Germany, South Africa and Chile with India's leading chefs, restaurateurs and sommeliers, to match wines with Indian dishes. "We demonstrated one thing quite clearly, that Indian food can be matched beautifully with wine," said Bhattacharyya. As your knowledge about asian food continues to grow, you will begin to see how asian food fits into the overall scheme of things. Knowing how something relates to the rest of the world is important too.

asian food: Wine Gift Baskets Extending toasts of wine enthusiasm through gifts of wine baskets has become a hot presentation idea. Offered as corporate gifts or for festival occasions, romantic getaways and family celebratory events, wine baskets herald all the excitement and anticipation ahead. They open up fresh perspectives and great conversation, and revitalize relationships! A good wine basket indicates originality, discernment and finesse. A subtle yet classic statement in itself, wine baskets enable family, friends, bosses or business contacts to connect at a rare, uncommon level. Of course, giving wine to a teetotaler or to one whose religion forbids wine consumption will spell disaster. Wine gift baskets can suit any pocket and sensibility. The type of grape used dictates the name and popularity of a type of wine. Whatever the concentration or combination, wines from good grapes are distinct. It always pays to know a bit of viticulture (art of cultivating grapes) and oenology (art of wine making) to select the right choice for the right people. Wine color primarily comes from the contact with the skin of the grape. So you can even get white wine from red grapes, prepared without the skin. Dry, off-dry, sweet, semi-sweet, new, premium, vintage or mature, wine can broadly be presented as Red Wine (Cabernet Sauvignon, Bordeaux, Merlot, Pinot Noir, Sangiovese, Zinfandel, Syrah, blends and other varieties), White Wine (Chardonnay, Sauvignon Blanc, Pinot Gris/Grigio, blends and other combinations), Dessert Wine (Sherry, Icewine, Tokaii, Muscat, Sauternes), Champagne varieties and rare wine from around the world. Food and wine go together. Your innovative basket can include a bottle of wine and a ready-to-eat meal for instant gratification. The wine can be teamed with crackers, soups, salads or starters, pasta, pizza, fish/seafood, red meat or poultry, cheeses and desserts. Wines can also go well with spicy Asian Food, quiche, eggs or vegetables. A smart wine basket can have a personalized label and include the family too. A great way is to combine the custom-labeled wine with wine accessories like decanters or crystal wine glasses, corkscrews, wine totes, fine coffee table books on grapes and wineries, a whistle-stop wine trail invitation to your favorite vineyard or an exclusive wine club membership. Including gourmet items, fruits or chocolates will also encourage more rapture and self-indulgence! Don’t stop the wining, dining or giving. Your salubrious gestures touch the head and the heart. It sustains extra miles of goodwill and bonhomie. And better still, it upholds an ancient, magnificent tradition. A good wine basket indicates originality, discernment and finesse. A subtle yet classic statement in itself, wine baskets enable family, friends, bosses or business contacts to connect at a rare, uncommon level. Of course, giving wine to a teetotaler or to one whose religion forbids wine consumption will spell disaster. Wine gift baskets can suit any pocket and sensibility. The type of grape used dictates the name and popularity of a type of wine. Whatever the concentration or combination, wines from good grapes are distinct. It always pays to know a bit of viticulture (art of cultivating grapes) and oenology (art of wine making) to select the right choice for the right people. Wine color primarily comes from the contact with the skin of the grape. So you can even get white wine from red grapes, prepared without the skin. Dry, off-dry, sweet, semi-sweet, new, premium, vintage or mature, wine can broadly be presented as Red Wine (Cabernet Sauvignon, Bordeaux, Merlot, Pinot Noir, Sangiovese, Zinfandel, Syrah, blends and other varieties), White Wine (Chardonnay, Sauvignon Blanc, Pinot Gris/Grigio, blends and other combinations), Dessert Wine (Sherry, Icewine, Tokaii, Muscat, Sauternes), Champagne varieties and rare wines from around the world. Food and wine go together. Your innovative basket can include a bottle of wine and a ready-to-eat meal for instant gratification. The wine can be teamed with crackers, soups, salads or starters, pasta, pizza, fish/seafood, red meat or poultry, cheeses and desserts. Wines can also go well with spicy Asian food, quiche, eggs or vegetables. A smart wine basket can have a personalized label and include the family too. A great way is to combine the custom-labeled wine with wine accessories like decanters or crystal wine glasses, corkscrews, wine totes, fine coffee table books on grapes and wineries, a whistle-stop wine trail invitation to your favorite vineyard or an exclusive wine club membership. Including gourmet items, fruits or chocolates will also encourage more rapture and self-indulgence! Don’t stop the wining, dining or giving. Your salubrious gestures touch the head and the heart. It sustains extra miles of goodwill and bonhomie. And better still, it upholds an ancient, magnificent tradition. Wine Baskets provides detailed information about wine baskets, wine gift baskets, wine picnic baskets, wine and cheese baskets and more. Wine Baskets is the sister site of Bakery Management. Article Source: http://EzineArticles.com/?expert=Richard_Romando

asian food: Started on a whim, now a hit September 11, 2006 I AM back at Joo Chiat again. Not just because I'm a Katong-ite, but because Joo Chiat is one of those places that you can't get enough of. Of late, the regular crackdown on the area has dulled the 'buzz' and affected some fly-by-night makan stall opportunists. But there are those who have stayed on or have dared to set up new makan ventures and they are the reason why folks like me still flock to Joo Chiat. It is no big secret that Singapore-style fish head curry was made popular by an enterprising Indian bloke, Gomez. He once operated a bustling little stall opposite the old Rex cinema area off Serangoon Road. There's also this other story that soldiers of the old Punjabi regime here created the dish. Then I came across Mr Tan Keng Hock some 10 years ago, who once sold bak kut teh and was doing roaring business along Joo Chiat Road. One fine day in 1977, without a reason, Mr Tan decided to sell fish head curry. His first attempt was a disaster. 'I just bought fish curry powder from the market, added water, vegetables and fish head,' Mr Tan recalled. 'The customers around Katong were not kind in their comments. Some said it should not be sold.' Some gave sincere feedback. But all pointed to one fact - get a good powder, prepare a solid rempah and lift the piquancy quotient with assam. But the best suggestion he received was that he should use coconut milk. Mr Tan could not recall who told him that, but I suspect it was some coconut milk-loving Nonya (although Peranakan-style assam ikan kepala does not use coconut milk). Mr Tan did just that. HE PAYS MORE FOR FISH He also used fresh snapper heads (he pays a 40 per cent premium to get his suppliers to select for him), and steamed the vegetables and fish head (instead of blanching it in curry). This retains the flavour and colour of the fish and texture of the greens. I have devoured their fish head curry many times before and it has always been consistent. The fish is fresh, white and soft while the curry is punchy and smoothened with a hint of coconut milk which does not overwhelm. Even the style of not flooding it with too much curry is consistent (sometimes I throw my weight around and ask for more, but I guess you have to pester!). The steamed lady fingers (okra), brinjals, onions and tomatoes retain their qualities and are delightfully textured, unlike others that end up like mush. They don't even bother to serve it with papadums or on a banana leaf. Mr Tan said: 'When I first started selling the dish, my brother, Keng Guan, who helps out at night, was not keen to sell it. ''He wasn't impressed with the recipe. But when customers started asking for it, he relented.' Today, despite an old signboard that touts bak kut teh, their fish head curry has become their numero uno money spinner. Of course, he does not let me in on just what kind of powder is best. But I prodded. 'I found out from my suppliers that there were four types of powders - a natural mix, some blended with jagong (corn), a fried and a non-fried version.' All work well but Mr Tan is most fond of the fried version as it's not too earthy and goes well with his recipe. One very popular version of his curry often requested for lunch is, strangely, the curry fish tail. Mr Tan does this with the meaty and sweet ikan kurau (threadfin), but stocks are usually limited and it's a good idea to call ahead for orders. If you find sifting through eyeballs and gills for your culinary pleasure disgusting, this will please you. The Indians have had a shot at this, and so did the Chinese and Malays (with their assam kepala ikan). Anybody out there with an Eurasian devil's fish head curry? It'll then become the most democratic dish in Singapore! Makansutra, founded by KF Seetoh, is a company that celebrates Asian food culture and lifestyle. It publishes food guides in and around the region, produces food television series, develops interactive mobile content and services, operates food courts and eateries, organises food tours and events, and consults on culinary concepts. It operates the breezy and open-air retro push cart hawker centre, Makansutra Gluttons Bay, at the Esplanade Mall. Makansutra offers its searchable listings with discounts in its 3G mobile services for subscribers to local telcos. Its 6th edition of Makansutra Singapore 2007 goes on sale now. Visit www.makansutra.com.

asian food: Dinner Date: Gimme Sum pairs slick design with spicy food September 8, 2006 From the twisting stacks of red plates near the kitchen to the pyramidal pile of rice next to your entree, every part of the dining experience at Gimme Sum betrays a designer's touch. The ambience is chic and calming and the food is fresh and beautiful. The reasonably priced food at the Asian fusion eatery is yummy too. This small national chain opened a shop in the Louisiana Boardwalk in May. I've been there a handful of times during lunch and dinner. Each time I've been surprised by how many people were not in the dining room. Its 20 or so tables never have been empty or full. As a result, I've been able to eat there with good service in a leisurely 25 minutes. If modern, angular design is your thing, Gimme Sum is probably the nicest looking order-at-the-counter, sit-to-be-served restaurant in the area. The bland colors and hard-edged counter lines that make fast-food restaurants so utilitarian have been ditched for a more welcoming feel. Seemingly all walls and tables are colored in black, tan and deep red, making quick lunch seem more like a formal meal. With nearly hip house music filling up the gaps in table conversation, Gimme Sum is a soothing place to eat. The menu, though long and detailed, is a cinch to figure out once you look past the lingo. For starters or lighter meals, choose from the "Enhancements" (appetizers), "From the Garden" (salads) and "Soups" (duh) categories. Bigger entrees can be chosen from the House Specialties, Noodles or Gimme Sum Favorites categories. All of the selections here can be topped off with chicken, steak, shrimp, scallops, tofu or veggies, making prices range between $7.29 and $9.49. For freshly prepared Asian food, that's a seriously good deal. Those who choose entrees will often have to choose white rice or brown rice. Beware: the latter is wonderful, but much more filling. Gimme Sum also offers kids' dishes, two choices for dessert (carrot cake or white chocolate cheesecake), and a surprising diverse beer and wine menu. For a starter, the teriyaki sesame scallops are a good, light choice. You get about eight to 10 small scallops, which are served steaming hot and lightly dressed in sauce and sesame seeds. Man your chopsticks quickly, because tablemates will fight you to the very last one. The garden fresh salad bowl is decidedly less ordinary than starter salads usually are. The mixed greens, which appeared loaded with Boston lettuce, was cold and crisp. Accented with shreds of carrot and cabbage and topped with balsamic vinaigrette dressing, the salad is a sweet and tangy way to start. As an entree, I ditched my normal General Tso's chicken on brown rice, which is mild and filling, and went for Thai peanut chicken on white rice, which is spicier but lighter. The peanut sauce is less peanut and more chili. Paired with green onions, carrot shards and slices of red and orange pepper, this dish has some kick. If your tongue fires easily, temper it with the white rice, or, even better, order a Ichiban Special Premium Reserve. The Japanese beer, which is brewed in America, is not too shabby and served with a tall, cold glass. My guest opted for the teriyaki rice bowl with shrimp. Though similarly portioned to the plated entrees, this is tough dish to clean to the bottom when based with brown rice. The sauce is mild but made richer by bits of fresh carrots and broccoli. You also get a lot of medium-sized shrimp, which is a bonus. To finish, we ordered the most curiously out of place item on the menu: a slice of carrot cake. How did a European staple find its way onto an Asian fusion menu? Three words: cream cheese frosting. This decadent, moist little number immediately cuts the heat from the entrees' spices. Its marbling of frosting, cake and nuts, sprinkled with powdered sugar, probably has enough calories to power a kindergarten class. Whatever is in it, who cares: it served as great close to a good meal. No trip to Gimme Sum is done without a venture into the loo to wash the hands. The room has shadowy elegance, and the interior designer is obviously showing off by putting stands of dried grass by the sink. Sure, it's a ruse to make you think you just ate at one of Shreveport-Bossier City's most expensive restaurants. At less than $10 per entree, I'll buy the design lie every time. Dinner Date is a weekly restaurant review. The Times pays for all meals. Negative reviews are based on at least two visits

asian food: TASTE & TELL: Asian C blends different styles and makes it work By CHRISTINE ORDWAY The Patriot Ledger Asian C, the long-awaited successor to Red Sauce, is now open in Hingham, offering Asian cuisine. Open since Aug. 25, Asian C is already creating a buzz. Specializing in fusion-style, pan-Asian cuisine, Asian C is in Hingham’s Queen Anne’s Corner, near the intersection of routes 53 and 228. Previously, the site was occupied by Red Sauce and before that Naked Fish - two restaurants that never really caught on with diners. Asian C is the third restaurant to open there within six years. Although the location hasn’t had a great history of success, I suspect that things are about to change. Good Asian food is not abundant in this part of the South Shore, and Asian C is not your typical Asian restaurant. The menu features an expansive selection of Chinese and Japanese dishes, with a couple of Thai and Malaysian selections. Many styles of Chinese cuisine are represented on the menu, and the Japanese section includes a variety of sushi. While I am generally wary of restaurants that take on more than one style of cuisine, Asian C makes it work. The dining areas have been redecorated and are attractive, with an understated, contemporary flair and none of the stereotypical Asian décor. We were seated in the main dining area, which also features a handsome bar. Though stylish, the overall result is comfortable and casual. Although I had my mind set on Chinese food, we decided to sample the sushi. We requested a single a la carte order of sake ($4.75), which is a salmon nigiri sushi. We were served a plate bearing two pieces of beautifully presented sushi that tasted even better than it looked. It was so good that we added an order of tekka maki ($4.95), the familiar, seaweed-wrapped tuna roll. Very fresh and tasty. As an appetizer, we selected the chicken lettuce wraps with pine nuts ($10.95). Our server arrived with four neatly trimmed iceberg lettuce leaves, which she spread with hoisin sauce and topped with a mixture of minced chicken, rice noodles and pine nuts. We were each served two of the lettuce wraps, and I was impressed with the service. It’s more common to be presented with a plate of lettuce and a dish of minced chicken, and to put the two together on your own. These are the sort of touches that distinguish Asian C from other Asian restaurants in the area. Our dinners were beautifully presented on white platters and they looked as good as they tasted. My selection featured shrimp stir-fried in a garlicky yu hsiang sauce, along with wood ears and red and green peppers ($13.95). The shrimp were large and not overcooked, and the spicy sauce was terrific. My companion chose the Shanghai boneless duck ($13.95). It featured roasted duck stir-fried with snow peapods, black mushrooms and baby corn in a spicy Shanghai sauce. The rich sauce and flavorful mushrooms were a perfect complement to the duck. After dinner, to our surprise, we were presented with a complimentary dessert of ‘‘fried’’ ice cream drizzled with chocolate sauce. Although I asked, it was unclear whether this was a special treat for Asian C’s first customers or a standard finish to the meal. Much better than fortune cookies, it was a welcome end to an excellent meal. Just as welcome were the hot towels our server gave us at the conclusion of our dinner. Again, it’s little things like this that set Asian C apart. My only criticism would be that the background music was a commercial radio station. While the upbeat music on 98.5 FM was fine and a nice change from the usual Asian soundtrack, the commercials and DJ were annoying. An audio library would solve the problem. For those looking for lunch in the area, Asian C also offers an all-you-can-eat buffet, which includes soup, appetizers, sushi, entrees and fresh fruit. Although Asian C’s two predecessors were unable to achieve success in Queen Anne’s Corner, I’m willing to bet that the third time’s the charm. Asian C is off to a great start. Asian C 48 Whiting Street (Route 53) Hingham (781) 740-0688 Sunday - Thursday 11:30 am - 10:00 pm Friday - Saturday 11:30 am - 11:00 pm Luncheon buffet served daily 11:30 am - 2:30 pm Major credit cards accepted Handicapped accessible Plenty of parking The weekly restaurant review, ‘‘Taste & Tell,’’ is written after anonymous visits to area restaurants by Patriot Ledger food critics. Copyright 2006 The Patriot Ledger Transmitted Wednesday, September 06, 2006

asian food: A hot spot for all types of Asian food TASTES OF HOME ARE AVAILABLE FOR DIVERSE POPULATION By Aleta Watson Mercury News When enthusiastic diners talk about Asian food in the South Bay, the conversation inevitably turns to Milpitas. The suburb on the northern border of San Jose has become a destination for Asian food lovers in the past decade as Pacific Rim restaurants have opened to serve the expanding Asian population. Today, half of Milpitas' 63,000 residents trace their roots to the Far East or India. That's nearly twice as many Asians as were counted in the 1990 census. In the wake of those new residents has come a vast collection of restaurants offering the tastes of many homes. Among the city's 296 eateries, there are kitchens serving dim sum in the Hong Kong style, vegetarian curries from the Andhra Pradesh region of India, redang from Malaysia and Muslim fare from China's western borders. Thai noodles, Japanese sushi, Korean tofu, Vietnamese pho and even Hawaiian plate lunch have their own shops. At the same time, there are independent restaurants serving Mexican burritos and Southern barbecue as well as chains peddling Italian pastas and American burgers and steaks. Whatever cuisine you crave, you're likely to find it in Milpitas these days. However, most restaurants are quite casual, with the focus squarely on the food. Not until Bleu Ginger opened this year in a small strip mall on Abel Street did the city get a chic restaurant with creative cooking and artistic presentations. Chef Terrence Khuu draws on his Vietnamese roots to combine Asian ingredients in imaginative and flavorful ways in a setting worthy of special occasions. The Asian dining boom began with the opening of the Milpitas Square shopping center on Barber Lane a decade ago. Billed as the largest Asian shopping center in Northern California, it became a destination for Asian shopping and dining with about 20 restaurants in addition to grocery, jewelry, optometry, housewares and gift stores. The big draw here is Mayflower Seafood Restaurant, a vast hall dedicated to dim sum and Cantonese seafood dishes. A number of the smaller restaurants, including Zhao's Hot Pot, cater to the tastes of the Taiwanese immigrants who came here to work in the high-tech industry. Frequently, the signs and menus posted in the windows are written in Chinese characters only, although English speakers are welcome. Down the street, a smaller Asian center is anchored by the huge ABC Seafood, another dim sum emporium. Asian restaurants also dominate many of the small centers along Calaveras Boulevard. Mainstream chain restaurants such as Applebee's, In-N-Out Burgers and Black Angus are more likely to be found at the sprawling McCarthy Ranch complex on the north side of Highway 237. A giant Dave & Buster's sports bar and restaurant holds down one end of the Great Mall, the city's outlet shopping center. Other options in the mall include an international food court, a Fresh Choice salad bar and Great Mall Mayflower for dim sum and other Chinese food.

asian food: Up, up and away with Chef Wan Television celebrity Chef Wan has cooked up a host of ideas to keep viewers’ interest bubbling in his shows. AZMAN AHMAD writes. COOKERY shows are not only about preparing different kinds of food but should include tips on entertaining guests and table etiquette, as well as other dining-related subjects. Malaysia’s “King Of Kitchen,” Chef Wan, is set to revolutionise TV cookery shows. The celebrity chef wants to inject new elements and has been travelling overseas exploring foreign dishes to elevate the standard and quality of local shows so that they are on par with those produced by established international television networks. “It is high time we become more creative and innovative so that our shows will progress to greater heights and attract new viewers, including an international audience,” said Wan, who has promoted local cuisines overseas. Working with the newly established TV9 since January this year where his talk show, Usik-Usik Chef Wan, has been receiving good ratings, the ex-accountant is set to introduce a new approach in his upcoming cookery show for the channel. The second season of Usik-Usik Chef Wan will be extended from the current half-hour to an hour with the addition of new segments, requested by TV9 viewers. “I am thankful TV9 has agreed with my idea for a Chef Wan Culinary Travel Club. I am planning to rope in budget airline AirAsia as the main partner,” he revealed. He said through the travel programme called Best Of Asia, viewers may join him to selected destinations with AirAsia and learn the cooking styles of the countries visited. Besides cooking, the itinerary would involve sightseeing and shopping. The cuisines of the Javanese, Sundanese, Balinese and Padang communities would be on the list. “Other destinations which AirAsia goes to like Vietnam, Myanmar and Thailand will also be in the show,” he explained, adding that special discounts would be given to families joining his cooking entourage abroad.. “I am in the final stages of negotiating with a few sponsors on this project. For club members, especially my fans, they get the chance to buy Chef Wan’s exclusive merchandise and kitchen-related products marketed through TV9 at Jom TV3 Jom Heboh carnivals, for example,” he said. Wan pointed out that since there are many food festivals organised in the region, he is considering bringing his “students” as participants to these annual gourmet calendar events. Wan will also appear on RTM 1 with Seni Menjamu Selera, a series on cooking and lifestyles where the topics cover preparing food for picnic, pot-luck parties, breakfast menus, children’s birthday parties and wedding anniversaries. “There are also tips on table setting for wedding functions and how to be the perfect party host,” he revealed. Currently, TV2 is showing a re-run of Wan’s From The Garden To The Kitchen (every Sunday at 10.30pm) besides his new series Seafood Odyssey (every Friday at 11am), shot in Langkawi and other scenic islands in Malaysia. On the international front, Wan continues to make waves with his Flavours Of Asia series, aired by the Asian Food Channel in countries like Thailand, Singapore, Indonesia and Hong Kong. “I also did a series on Malaysian cuisine for the Canadian Food Network and will be involved in another programme on the Asian BBQ, sponsored by Webber, a famous Canadian grill company, soon,” he said. Wan will be in London in November for a stint at the Thames University, which is his second invitation to teach there. “My eighth cookbook, Simply Sedap Part 2, will be out soon. Part of the proceeds from sales of the book and the Ramadan buffet which I will cook at Westin Hotel will go to the Islamic Outrich, an association for orphans and Muslim converts,” he said.