Summary
MANY years ago, American chefs started experimenting with Chinese ingredients in modern cooking, just as they did in the past by combining French cooking techniques with traditional American cooking.
As Chinese cooking became popular in America and Britain, Japanese cuisine began to emerge into the restaurant and home cooking scenes with sushi and noodle dishes flourishing.See the full content of this document
Extract
Pan-Asian Flavours
Today, we see the use of ingredients from Vietnam, Korea, Thailand, and Indonesia from fast food joints to the most upmarket restaurants all over the globe.
The increasing popularity of Pan-Asian cuisine is driven both by customers' more discriminating palates and chefs who love reinventing their menus.They rave about the uniqueness and versatility of these flavours and reinterpret traditional dishes with new inspirations."I truly love simple Pan-Asian dishes. My favourite dishes in the wagamama cookbooks and restaurants are the simple, easy-to-make o...See the full content of this document
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