Asian cuisine in America includes Chinese, Japanese & Korean on the north end of the globe. Thai, Vietnamese, Indonesian, Malaysian and Indian further south and west. With many countries and hundreds of regions within those countries, it is a daunting task encapsulating Asian cuisine without resorting to geographical aids.
Nevertheless, we all like to synthesize. If we look at where the market has taken these wonderful flavors, you need not look further than the fine dining segment. The great chefs of America have integrated and indeed embraced Asian flavors in a big way. Currently, 53% of high end restaurants serve at least one Asian menu item and these represent 23% of total savory menu items. Shown below are leading Asian flavors listed on the menus of 160 Cutting Edge (fine dining innovators) found in MenuMine; the online database. Data below indicates that any composite/amalgamated Asian restaurant concept should definitely rely on Ginger, Tempura Batter, Chile Sauce, Curry, Soy Sauce, Sweet & Sour Sauce, Chutney, Coriander and Garlic. But the list goes far beyond these basic staples.
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Protein Positioning on the Menu by Entree and Item Type Chicken and Beef are the largest volume proteins, as well as the most frequently menued on American restaurant menus. Individually, Beef and Chicken are each listed on approximately one of every four entrees, whether Center of the Plate (COP) or Prepared Entrees (PE).