A Taste of Asia

Written by Christie Galeano-DeMott

behemoth in land size and population, Asia and its countries, cultures and cuisines span far and wide. Our world’s largest continent is home to more than 4.5 billion people and more than 45 countries, and yet its food woefully at times has been vaguely defined by mainstream dishes like fried rice and sushi or condiments like soy sauce.

While some may shy away from the term “Asian fusion,” in a way isn’t all American food some sort of mash-up? Immigrants have been bringing their cuisines to the States for centuries. Over generations, flavors, spices and techniques began to blend together to create new experiences. Still, honoring traditions and family heritage—while also maintaining a clear culinary vision—is as important as innovating.

Japanese native Nobu Matsuhisa, who launched the iconic Nobu brand in the early ‘90s alongside actor Robert De Niro, merged his Japanese training with his love for Peruvian ingredients. Another chef who helped usher America’s love for contemporary Asian flavors was first-generation American David Chang, who used his Korean culture as inspiration for Momofuku, launching a noodle empire that debuted in New York City in the early aughts. Other trailblazing chefs include restaurateur and TV personality Joyce Chen, Miami restaurateur and James Beard semifinalist Niven Patel, Iron Chef Anita Lo (whose New York restaurant Annisa garnered a Michelin star and three stars from the New York Times) and “Top Chef” champ and TV host Kristen Kish.

Chef Eric Baker of AlleyCat attributes the evolution of a cuisine to a chef’s lineage, both ancestrally and professionally. Home cooking and traditions are passed down from generation to generation, and chefs turn that knowledge into professional careers; their skills are handed down from chef to chef, micro-changes occurring with each person. Nobu, for example, has a line of people who worked and learned under him and helped him execute his vision. Those chefs, like notable Nobu alum Masaharu Morimoto, moved on and opened their own empires. “It spreads through the hands of the people who create it,” Baker says.

Recently we’ve seen a greater growth in our American palates. We’re hungry to taste even more cultures, and no longer pigeonhole cuisines. Asia’s vast assortment of dishes, from Japanese ramen and Indian curry to Korean barbecue and Vietnamese bahn mi, are having a moment these days globally but also closer to home, thanks to local chefs who are sharing their cultures with us through their curated menus.

We sat down with a few of our local leading chefs to discuss how they’ve thoughtfully created menus that masterfully weave their heritage and distinct life journeys together to bring innovative dishes straight to our dinner table.