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Aug 13, 2007 12:41 PM

Writing an article: recent trends in Asian food

Sigh. I realize asking this is akin to asking for the latest, greatest in music, or the recent trend in U.S. politics, but I'm doing background for an article on Asian food, "Asian" meaning everything that isn't South Asian. In a tight 2,000 word piece, what do you think general readers should know about the latest and greatest in Asian food and restaurant trends, health aspects, new products, etc? Obviously, this is a just-scratching-the-surface treatment, but welcome to magazine journalism, amigo. The obvious trend is the emergence of pan-Asian fusion, but that itself is vast.

This is terra unfirma for me. I will be interviewing noted experts, etc., but your preliminary help is most welcome. Please don't ask about the name of the pub, but Chowhound will be given proper credit.

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    1. Trends?
      That's easy: if you're east, look west. If you're west, look east.

      1. The prevalence of wines, particularly reds, in ethnic Chinese restaurants and stores. Ten years ago, finding red wines from all the various regions around the world in most ethnic Chinese markets or restaurants was almost nonexistent. Now, you'd be amazed at how popular it is, particularly among the young and well-to-do. Part status, part investment, part in the belief of consuming it for health benefits.

        In Singapore, wine shops and restos specializing in wines and apps are becoming a growing trend. Alot of wines from South Africa (maybe currency exchange advantage?), Australia and New Zealand, and South America. Europe and the US probably have the smallest share of the market for now, but I am sure as this trend continues, demand for products from these regions will grow as well.

        1. Microbiotic foods. Meals that not only heal, but enhance your "chi".

          And, here, I always thought that the perfect yin and yang was peanut butter and jelly ...

          1. I think in New York, thanks in large part to the efforts of Zac Pellacio, you see the cuisines of Indonesia and Malaysia making in-roads with American diners. Although these cuisines liberally use strong flavors like belecan or kecap manis, which can be off-putting in other cuisines (think bagoong in Filipino), New York diners keep coming back for the haunting spices. And with the trend for fatty cuts of pork only picking up steam, Asian cuisines are poised to capitalize because of their preference for belly and other fatty cuts.

            People across the country seem also to be discovering xiao long bao, Chinese soup dumplings, and Chino-Latino fusion seems to be becoming mainstream. Hope this helps as a broad outline.