{"id":25690,"date":"2017-06-30T10:06:43","date_gmt":"2017-06-30T14:06:43","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/asian-flavours-on-menus\/"},"modified":"2023-02-01T14:35:07","modified_gmt":"2023-02-01T19:35:07","slug":"asian-flavours-on-menus","status":"publish","type":"post","link":"https:\/\/gfs.ca\/en-ca\/ideas\/asian-flavours-on-menus\/","title":{"rendered":"Asian Flavours on Menus"},"content":{"rendered":"

Far East foods and flavours offer an opportunity to create signature dishes that add a twist to familiar menu items.<\/h2>\n

Consumer demand for bolder flavours and cravings for ethnically inspired menu options have challenged chefs and operators to look for cuisines to tempt the palates of dining-chair travellers. To that end, Far East foods and flavours are migrating increasingly from \u201cethnic\u201d restaurants onto menus at operations of all types. <\/p>\n

\u201cAsian specialty products and recipes have become readily available to create innovative dishes, and with the casual-dining market and food-truck phenomena, Asian innovation has defined itself in the culinary scene,\u201d says British Columbia-based Gordon Food Service Chef Michael Viloria.<\/p>\n

Many factors figure into this explosion of Asian influence, but one thing\u2019s certain: Diners\u2019 yen for Asian food ranges far beyond Chinese takeout.<\/p>\n

\u201cIn the last couple of years, we\u2019ve seen very specific cuisines being explored\u2014really getting into the nitty-gritty of regional cooking,\u201d says Ontario-based Gordon Food Service Corporate Chef David Evans. <\/p>\n

Street foods in particular translate into opportunity, according to Technomic Inc.\u2019s 2016 Food Trends for Canada\u2019s Restaurant Industry report. Technomic sees international flavours \u201cmoving beyond now-familiar street foods to include lesser-known specialties found at the food carts and kiosks of far-flung lands.\u201d This movement, Technomic notes, \u201cspeaks not just to authenticity, but to sincerity of flavor experiences and true culinary heritage.\u201d  <\/p>\n

Adding Asian to menus<\/h3>\n

It\u2019s easy to satisfy diners\u2019 cravings for Asian flavours. Try specials and limited-time offers that introduce these flavours or create signature dishes that menu the familiar with a twist. The following are just a few ways:<\/p>\n

Bao buns.<\/strong> Stuff them with anything from traditional pork belly to crispy salmon skin with crunchy pickled veggies, to fried chicken to house-smoked meats for appealing snacks or shared plates.<\/p>\n

Korean fried chicken.<\/strong> Its thin, crisp crust brushed with a sticky sweet and spicy sauce is another way to satisfy fried-chicken lovers.<\/p>\n

Kimchee. <\/strong>Top everything from tacos and hot dogs to poutine with Korea\u2019s national dish of fermented cabbage and vegetables. It’s easy to prepare in-house with ingredients you have on hand for a signature blend of vegetables.<\/p>\n

Asian-inspired handhelds.<\/strong> Stuff wonton and eggroll wrappers with fillings based on ingredients and sauces you already have on hand to create updates to sandwich and sharing-places menus.<\/p>\n

Noodle bowls\/rice bowls.<\/strong> Simple and satisfying, Asian bowls pack a wallop of flavour. Examples: <\/p>\n

Laksa lemak. This traditional Singapore street food has a rich and flavourful coconut curry broth swimming with snow peas, eggplant, red pepper, prawns and puffy fried tofu over tender, chewy rice noodles.<\/p>\n

Bibimbap, literally \u201cmixed rice.\u201d This highly customizable Korean dish tops steamed rice with thin slices of meat and a fried or poached egg, kimchee, gochujang (dried chili paste), and any other tasty bits on hand. <\/p>\n

Desserts.<\/strong> Atlantic-region Gordon Food Service Customer Solutions Manager Kent MacDonald sees dessert as an untapped opportunity to pull in Asian flavours\u2014particularly when crafted as a mashup with traditional sweets\u2014and as a delicious means of menu differentiation. Try these:<\/p>\n