Chinese-Peruvian cuisine = pride of South America; Chinese-Filipino cuisine = scourge of Asia?

[Iberic]

Chinese immigrants in both countries heavily influenced the national gastronomy, yet the results couldn't be more different.

Peru is regularly praised for having of the most eclectic cuisines in the Americas, but that of the Philippines is frequently criticized as one of Asia's blandest.

Do you think that the migrants' region of origin made a difference? Peruvian Chinese seem to have originated from Guangzhou/Canton for the most part; Filipino Chinese came mainly from (neighboring!) Fujian.

Also, how do the indigenous Inca and Malays fit into this, to say nothing of the former conquistadores?

[limster]

I've never heard of such criticism of Chinese-Filipino cuisine (and I grew up in SE Asia); any sources?

[Iberic]

Hearsay and random food blogs: would you really prefer sinigang to aguadita, for example?

[limster]

Links to the specific blog?

[raytamsgv]

I haven't heard such criticisms, but if they are true, I would guess that it is based more on adapting to the local tastes and ingredients rather than the original cuisines.

[Iberic]

Pardon, but your phrasing is unclear - could you elaborate?

I just found out that Teochew Chinese mostly avoided coming to the Philippines...damn it!

[raytamsgv]

JungMann has written a far better explanation than I could write.

[JungMann]

To be sure, in a region of Asia brimming with chilies, Filipino food is considerably milder, but I would hardly characterize that as bland. Rather Filipino cuisine more closely mirrors Spanish cuisine in this regard. Of those Chinese dishes which have been absorbed into the national cuisine, many retain their original character : siopao, pato tim, lumpia for example. Others have benefited from the abundance of marine and tropical ingredients and become something uniquely Filipino-Chinese: the variety of pancit comes to mind. I cannot imagine anyone calling pancit palabok, dressed in a creamy shrimp sauce and adorned with scallions, eggs, lemon slices and a shower of crushed pork cracklings anything less than a riot of flavor.

Peruvian-Chinese evolved under separate conditions. The climate, local population and the forced adaptation due to available ingredients created a wholly different cuisine than what sprang up in the Asian environs of the Philippines. And for what it's worth, while the initial Chinese in the Philippines were Fujianese, what is popularly served in Filipino-Chinese restaurants owes a lot to Cantonese cuisine.

[Iberic]

That's fine and dandy, but doesn't add much new to the topic.

[scoopG]

I think it does add much to the topic, at least for me. Thanks much for the explanation, JungMann. You've got my mouth watering. Any good Filipino (or Filipino-Chinese) food in NYC? I know we have Cuban-Chinese...

[JungMann]

I've commented on your options on the NYC boards, but I can't say I've tried Filipino-Chinese in the city. It is similar to Cantonese food, which isn't my personal favorite when there are so many Szechuanese restaurants turning out brilliantly spicy food or even a Peruvian-Chinese chain serving their herbaceous interpretation of Chinese. I did go through a few menus to see if anyone is serving up Filipino-Chinese options in the five boroughs, but it looks like we're out of luck.

[sushigirlie]

Flame. "Chinese-Peruvian cuisine" is not the pride of South America. European and Incan influenced Peruvian cuisine may be.

[scoopG]

Chifa, which means both Chinese-Peruvian cuisine and the restaurants that serve it is widely popular in Peru. There is even a Chifa in the USA - http://www.chifarestaurant.com/
(Although I would not call Jose Garcia's offerings a true fusion.)