Put Asian Flavor On The Menu (1/2)

First, there were chow mein and eggrolls. Then came stir-fry and sushi. They became familiar, popular and widespread. But that was just the beginning. Asian Food in America has become so widespread, that nearly half of all foodservice menus now include some kind of Asian dish. Today, everywhere you look, people are talking about the popularity of “new” Asian cuisine. It’s dishes like Rice Paper Shrimp Rolls, Warm Wasabi Noodles, Sesame-Encrusted Salmon – Asian-inspired dishes reinvented for Western menus – and it’s quickly becoming the hottest food trend of the decade. While traditional Asian food is popular, Americans are discovering more exotic Asian flavors to their quest of excitement in food: Bigger, bolder flavors; fresh, healthful presentations; made-to-order appeal; one-dish convenience and portability; more value for the dollar; and fun. Asian flavored foods are offered not only in new hip noodle shops, stir-fry bars or Mongolian barbecues that are springing up all over America – but also on the menus of many major chains that are introducing Asian noodle bowls, rice bowls and wraps. Here comes the question: How can you tap into the Asian phenomenon, and compete with the chains without going broke? Expand your horizon, and extend your menu. Reach out and study the mainstream dining trends. Learn from the chains, and analyze your menu. Create a best-seller for a better profit margin. Noodle On This Asian noodles are one of the top three foodservice growth trends, as shown in recent studies by Technomic, Inc. The good news for you: they provide great flavor appeal and high-perceived value while keeping food costs low. Start by adding a cold Asian noodle salad or a stir-fried noodle dish. Like Ants Climbing a Tree” or “Warm Wasabi Noodles.” Feature a selection of Asian noodle soups. Use beef, chicken or vegetable broth as a base, and add soy sauce, plus a dash of oyster sauce, hoisin sauce, green onions and fresh ginger. For each serving, place cooked noodles in serving bowl, then top with vegetables, meat or seafood, and ladle hot broth over all. Garnish with cilantro or green onions. Serve noodle soups and dishes in oversized bowls for added appeal and enhanced value. Begin with Small Bites Appetizers are the ideal testing ground for new flavor combinations. Tap into the enormous popularity of chicken wings with an Asian twist: brush fried or baked wings with Japanese Teriyaki Glaze. Add pineapple as garnish. Reinvent appetizer standards such as fried calamari, shrimp cocktail or chicken tender by serving them with Asian-style dipping sauces, like sweet and sour sauce, or a combination of soy sauce, vinegar, minced chilies and grated ginger. Offer sampler plates combining traditional appetizers with Asian favorites like pot-stickers and spring rolls (use frozen ones and choose a good brand can improve efficiency and save big in your kitchen, rather than creating them from scratch.) Accompany with an Asian dipping sauce, such as Chinese mustard mixed with soy sauce and sesame oil, or soy-wasabi mayonnaise. Beer is a natural compliment to Asian dishes. Introduce Asian appetizers paired with a selection of Asian beers. How Can Asian-fusion Work for You ? The bottom line: if an item is best seller, chances are an Asian variation will sell, too. So take a look at what’s hot on other restaurant chains’ menus – from burgers and chicken to sandwiches, pizza, barbecue and entrée salads – then rethink it in terms of Asian flavors. Add a chicken sandwich to your menu with the simple sauce of Japanese Teriyaki Glaze and pineapple garnish. Even Pizzas can be added on any Asian restaurant’s menu when you add toppings like sweet and sour sauce and shrimp, or chicken with scallions.