Dear friends of Asian Cuisine

Dear friends of Asian Cuisine, You are about to enjoy the first monthly issue of our new publication dedicated to the issues, trends and news that drive the business of Foodservice Professionals throughout the Asian Restaurant industry. We dedicate this first issue to Noodles – the culinary mainstay of the world, especially Asia. What constitutes a real noodle? The American diner can no longer consider this food simply made of flour mixed with eggs. There are many noodle-esque, faux and even noodles-noodles served in today’s restaurants as popular as any other menu items. Noodles are versatile, and can be easily combined with all kinds of other foods to enhance the flavor and texture – as well as stretch the dollar – for a most satisfying meal. Kids and parents love them as a wonderful part of any cuisine. Noodles can be dressed up- or toned down, depending on the occasion. Even low carb dieters can enjoy noodles made from non-traditional products. This month we invite you to travel with us to such places as New York, Hawaii, Colorado, California, Georgia, Virginia, and even Hanoi, Vietnam, where we showcase noodles presented in a variety of Asian dishes. We present stories of accomplishment – as well as offer tips and advice for your ultimate success. Noodle dishes are a favorite with the Asian Quick-Casual restaurant chains, so Asian Restaurant News has offered its readers a special preview of a new Foodservice Research Report from Technomic targeting the top ten establishments – as well as what all restaurants can learn from these emerging food dynasties. Korean author and culinary expert Hi Soo Shin Hepinstall contributes the Noodle Recipe of the Month, and reknowned Executive Chef and Foodservice Consultant Robert Danhi discusses Southeast Asian Noodle preparation. To this we add news and events from around the country – and our noodle issue is complete. Asian Restaurant News brings “Food-for-Thought” to Asian Restaurant owners, operators and suppliers to promote business success. We want to make this an exciting and informative restaurant management tool, and would be grateful to receive your thoughts throughout the year. Please send all comments, suggestions, and article ideas to Editor-in-Chief Joan Polcari, c/o Asian Restaurant News, 47428 Fremont blvd. Fremont, CA.94538; or email us at editor@a-r-n-.net. Contributions and photos are welcome. With best wishes for your success, Joan Polcari Editor-in-Chief