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Asian Dining Rules: Essential Strategies for Eating Out at Japanese, Chinese, Southeast Asian, Korean, and Indian Restaurants – An Entertaining Tour of VIP Dining and Cultural Foodways
Most Asian restaurants are really two restaurants: one where outsiders eat, and one where insiders dine. So how can you become an insider and take full advantage of Asian cuisines? In this indispensable guide, dining expert Steven A. Shaw proves that you don't have to be Asian to enjoy a VIP experience—you just have to eat like you are. Through entertaining and richly told anecdotes and essays, Asian Dining Rules takes you on a tour of Asian restaurants in North America, explaining the cultural and historical background of each cuisine—Japanese, Chinese, Southeast Asian, Korean, and Indian—and offering an in-depth survey of these often daunting foodways. Here are suggestions for getting the most out of a restaurant visit, including where to eat, how to interact with the staff, be treated like a regular, learn to eat outside the box, and order special off-menu dishes no matter your level of comfort or knowledge. Steven Shaw—intrepid reporter, impeccable tastemaker, and eater extraordinaire—is the perfect dining companion to accompany you on your journey to find the best Asian dining experience, every time.
272 pages, Paperback
First published October 8, 2008
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Displaying 1 - 10 of 10 reviews
May 4, 2009
Actually sorta useful - even if you're Asian! Full chapters on Japanese, Chinese, and South-east Asian.
Things I learned:
Toro - 2 types of toro. O-toro is the fattiest. Cho-toro is between regular toro and tuna.
When you step into a Japanese-owned Japanese restaurant, you're stepping into a piece of Japan. Be respectful of the culture and follow the "When in Rome..." rules.
Japanese culture is less flexible then North American. Japan is tradition-oriented. Dishes are made a certain way because they were meant to be made that way. Don't ask Japanese owners to change it to your way.
MSG in Chinese food. Common theory is that MSG causes some people illness - a numbness in the muscles, generalized weakness and throbbing (such as headaches) - otherwise known as Chinese Restaurant Syndrome. Most speculation is glutamate - the chemical component on MSG. However, glutamate appears naturally in a lot of foods (tomatoes, parmesan), and the body produces a small amount naturally. Scientific studies have not established a link between MSG and illness, but old wive's tales are hard to refute. There appears to be no one solution to what causes Chinese Restaurant Syndrome.
The top six Asian populations in the US are : Chinese, Filipino, Indian, Korean, Vietnamese and Japanese.
So how come there aren't any Filipino restaurants? Filipinos say they aren't a restaurant-going culture (even in the Philipinnes there aren't many Filipino restaurants). They also tend to enjoy eating at home with family. Finally, cooking was never considered a legitimate career for Filipinos.
Thai people eat with forks and sppons, not chopsticks - hence why you don't see them in restaurants all the time. They are only there since Westerners want them.
In Korean, eating rice from a bowl with chopsticks is rude. They use spoons.
There is no spice called "Curry". It is simply something with spices in it. Each culture does it differently.
Momo - dumplings from the Himalayan peoples (like Tibet & Nepal). I regret not having tried them at Mt. Everest's Kitchen before they closed.
From Annie Chiu - owner of Sun Luck Garden in Cleveland
"If food is good, its good. It doesn't matter if its American, Chinese, Italian, even French. If it's good, it's good. Good food is good."
Wise words indeed - so why obsess over whether food is authentic or not?
Things I learned:
Toro - 2 types of toro. O-toro is the fattiest. Cho-toro is between regular toro and tuna.
When you step into a Japanese-owned Japanese restaurant, you're stepping into a piece of Japan. Be respectful of the culture and follow the "When in Rome..." rules.
Japanese culture is less flexible then North American. Japan is tradition-oriented. Dishes are made a certain way because they were meant to be made that way. Don't ask Japanese owners to change it to your way.
MSG in Chinese food. Common theory is that MSG causes some people illness - a numbness in the muscles, generalized weakness and throbbing (such as headaches) - otherwise known as Chinese Restaurant Syndrome. Most speculation is glutamate - the chemical component on MSG. However, glutamate appears naturally in a lot of foods (tomatoes, parmesan), and the body produces a small amount naturally. Scientific studies have not established a link between MSG and illness, but old wive's tales are hard to refute. There appears to be no one solution to what causes Chinese Restaurant Syndrome.
The top six Asian populations in the US are : Chinese, Filipino, Indian, Korean, Vietnamese and Japanese.
So how come there aren't any Filipino restaurants? Filipinos say they aren't a restaurant-going culture (even in the Philipinnes there aren't many Filipino restaurants). They also tend to enjoy eating at home with family. Finally, cooking was never considered a legitimate career for Filipinos.
Thai people eat with forks and sppons, not chopsticks - hence why you don't see them in restaurants all the time. They are only there since Westerners want them.
In Korean, eating rice from a bowl with chopsticks is rude. They use spoons.
There is no spice called "Curry". It is simply something with spices in it. Each culture does it differently.
Momo - dumplings from the Himalayan peoples (like Tibet & Nepal). I regret not having tried them at Mt. Everest's Kitchen before they closed.
From Annie Chiu - owner of Sun Luck Garden in Cleveland
"If food is good, its good. It doesn't matter if its American, Chinese, Italian, even French. If it's good, it's good. Good food is good."
Wise words indeed - so why obsess over whether food is authentic or not?
March 11, 2013
This book is completely disappointing. Unless you live in a one horse town and have had absolutely no experience to Asian foods, this book isn't worth buying.The author looks at various types of Asian cuisine, from Japanese to Chinese to Thai, Korean, and Indian. To a lesser extent he looks at Vietnamese and Cambodian too.
However, it's very clear that the author is looking at this from a very narrow perspective, ie a white guy looking at particular restaurants in certain parts of the East Coast and Canada, so it's not really going to be reflective of the US as a whole. For example, the author states sushi bars are becoming more common in Chinese restaurants. I don't know what kind of Chinese eateries this guy went to for his research, but go to a Chinese restaurant in San Francisco and it's not likely you'll find a sushi bar unless it's specifically Asian fusion.
I was also appalled to see he dedicated a large section in his chapter on Chinese food to buffets. Buffets that serve Chinese food are typically not much better in quality than Panda Express.
It doesn't really get much better as the book goes on, as the author dedicates the start of his chapter on Japanese food to sushi. To be fair, he likely was doing his research when sushi became popular in the early to mid 2000's, but Japanese food is not just about sushi and Japanese restaurants in the US don't just serve sushi. The author does talk about udon, tempura and the like but the text dedicated to sushi might make some people think that sushi is the main dish in Japanese restaurants.
After these first two chapters I began to skim since I am frankly suspicious at the research he did for this book and what it tells people. I also found his habit of talking about his personal experiences really boring. I don't care, move on the food please.
However, the book would probably be handy if say you've never been exposed to Thai or Korean or any other cuisine mentioned in this book.. There are helpful tips which might be common sense but still holds (go when it's slow, make friends with the staff, become a regular, etc.). However, I would not recommend buying this book unless it's for a college-aged kid who is about to move to a large city like New York and is curious to try new foods.
However, it's very clear that the author is looking at this from a very narrow perspective, ie a white guy looking at particular restaurants in certain parts of the East Coast and Canada, so it's not really going to be reflective of the US as a whole. For example, the author states sushi bars are becoming more common in Chinese restaurants. I don't know what kind of Chinese eateries this guy went to for his research, but go to a Chinese restaurant in San Francisco and it's not likely you'll find a sushi bar unless it's specifically Asian fusion.
I was also appalled to see he dedicated a large section in his chapter on Chinese food to buffets. Buffets that serve Chinese food are typically not much better in quality than Panda Express.
It doesn't really get much better as the book goes on, as the author dedicates the start of his chapter on Japanese food to sushi. To be fair, he likely was doing his research when sushi became popular in the early to mid 2000's, but Japanese food is not just about sushi and Japanese restaurants in the US don't just serve sushi. The author does talk about udon, tempura and the like but the text dedicated to sushi might make some people think that sushi is the main dish in Japanese restaurants.
After these first two chapters I began to skim since I am frankly suspicious at the research he did for this book and what it tells people. I also found his habit of talking about his personal experiences really boring. I don't care, move on the food please.
However, the book would probably be handy if say you've never been exposed to Thai or Korean or any other cuisine mentioned in this book.. There are helpful tips which might be common sense but still holds (go when it's slow, make friends with the staff, become a regular, etc.). However, I would not recommend buying this book unless it's for a college-aged kid who is about to move to a large city like New York and is curious to try new foods.
November 1, 2022
A wonderful guide for a beginning (or aspiring) Asian food enthousiast.
I came across this book after having read "The Man Who Ate the World" by Jay Rayner, who had cited Steven Shaw as a good source. The book itself is very straightforward and does exactly what it says "on the tin", i.e. it provides a few good strategies when dining in Asian restaurants. The author is honest and self-deprecating enough (referring to his gluttony, weight, etc.) to make this an entertaining read.
As the author mentions at the start, Asian cuisine is too great a subject to be captured in a single volume (and he mentions several that he has excluded) nonetheless he has made a decent effort at providing an overview for: (i) some of the biggest cuisines; (ii) how to approach these cuisines; and (iii) what dishes are standard and what to expect of these dishes.
I found this an amusing read and enjoyed some of the anecdotes and descriptions of the food. The chapters on some of the lesser known Southeast Asian cuisines were particularly interesting as were his recommendations of restaurants. His general conclusion (as formulated by one of the chefs he interviewed) is, as cliche as it sounds, of course very true "Good food is good food, no matter who makes it."
I came across this book after having read "The Man Who Ate the World" by Jay Rayner, who had cited Steven Shaw as a good source. The book itself is very straightforward and does exactly what it says "on the tin", i.e. it provides a few good strategies when dining in Asian restaurants. The author is honest and self-deprecating enough (referring to his gluttony, weight, etc.) to make this an entertaining read.
As the author mentions at the start, Asian cuisine is too great a subject to be captured in a single volume (and he mentions several that he has excluded) nonetheless he has made a decent effort at providing an overview for: (i) some of the biggest cuisines; (ii) how to approach these cuisines; and (iii) what dishes are standard and what to expect of these dishes.
I found this an amusing read and enjoyed some of the anecdotes and descriptions of the food. The chapters on some of the lesser known Southeast Asian cuisines were particularly interesting as were his recommendations of restaurants. His general conclusion (as formulated by one of the chefs he interviewed) is, as cliche as it sounds, of course very true "Good food is good food, no matter who makes it."
February 20, 2014
The restaurant-chaperone: Guide to Asian dining does not rule
The author is a passionate lover of Asian food and may be called a connoisseur in his own right, but his guide to dining at Asian restaurants falls short of a reader's expectations. This book is described in five chapters; each devoted to Indian, Chinese, Japanese, Korean and Indochinese (Vietnamese, Filipino, and Thai). In his introduction, the author provides 10 tips for getting most from a meal (pages 12 - 17). Among them; becoming a regular at the restaurant; go for dining when the restaurant is not busy; and ask lots of questions (details) to the server about the menu. Some of these tips are strange and unwise. In order to appreciate ethnic food, one must have some interest, experience and appreciation for the food. A stranger dining at a Japanese restaurant will be startled to find raw fish on his dinner plate unless he knows what to expect at a Japanese restaurant. One has to follow some general guidelines: ethnic food is highly subjective. Some people may not like spicy food, or pure vegetarian food, or the ingredients used, or the way it is prepared. Individual likes (or dislikes) determines what type of food he/she likes. Generally buffet is a good place to start, because it has variety. Hence you can taste each dish and determine your likes and dislikes; then you gradually buildup your interest, knowledge and expertise by eating similar food in different restaurants of same ethnicity. Take that extra step of researching the recipe of your favorite meals from internet and try them out in your kitchen or suggest to the chef where you dine regularly.
The author describes some familiar Indian dishes (pages 223 - 227), but this list awfully inadequate, because many delicious and popular dishes are omitted. Another area the author discusses is the lack of popularity of South Indian restaurants in the West. This is due to spicy nature of the food, and secondly it is predominantly vegetarian; it has no comparable menu items in the West. The West has no niche market for this kind of cuisine.
There is an interesting discussion about Sushi (pages 22 - 57), but lacks depth. The author could have commented on different recipes, and advised his readers to prepare or tryout a recipe that match their taste and interest. The discussion about the health risk of Sushi on pregnant women provides incorrect information. The main concern here is the use of raw fish as ready-to-eat food. Uncooked meat harbors potential germs, and farm raised fishes may contain toxic metals and pollutants. Not heating the fish as required in making Sushi puts significant health risk.
I did not take time to itemize all the deficiencies of this book, but few are noted here: The author's statement about the challenges facing the South Indian food (pages 240-241), the Chinese syndrome caused by monosodium glutamate (MSG) (pages 116 - 120) and cleanliness at Asian restaurants (pages 232 -234) is not accurate. One positive thing I noted is the author discusses several Asian restaurants in New York City, which may be beneficial to the readers of this city.
The author is a passionate lover of Asian food and may be called a connoisseur in his own right, but his guide to dining at Asian restaurants falls short of a reader's expectations. This book is described in five chapters; each devoted to Indian, Chinese, Japanese, Korean and Indochinese (Vietnamese, Filipino, and Thai). In his introduction, the author provides 10 tips for getting most from a meal (pages 12 - 17). Among them; becoming a regular at the restaurant; go for dining when the restaurant is not busy; and ask lots of questions (details) to the server about the menu. Some of these tips are strange and unwise. In order to appreciate ethnic food, one must have some interest, experience and appreciation for the food. A stranger dining at a Japanese restaurant will be startled to find raw fish on his dinner plate unless he knows what to expect at a Japanese restaurant. One has to follow some general guidelines: ethnic food is highly subjective. Some people may not like spicy food, or pure vegetarian food, or the ingredients used, or the way it is prepared. Individual likes (or dislikes) determines what type of food he/she likes. Generally buffet is a good place to start, because it has variety. Hence you can taste each dish and determine your likes and dislikes; then you gradually buildup your interest, knowledge and expertise by eating similar food in different restaurants of same ethnicity. Take that extra step of researching the recipe of your favorite meals from internet and try them out in your kitchen or suggest to the chef where you dine regularly.
The author describes some familiar Indian dishes (pages 223 - 227), but this list awfully inadequate, because many delicious and popular dishes are omitted. Another area the author discusses is the lack of popularity of South Indian restaurants in the West. This is due to spicy nature of the food, and secondly it is predominantly vegetarian; it has no comparable menu items in the West. The West has no niche market for this kind of cuisine.
There is an interesting discussion about Sushi (pages 22 - 57), but lacks depth. The author could have commented on different recipes, and advised his readers to prepare or tryout a recipe that match their taste and interest. The discussion about the health risk of Sushi on pregnant women provides incorrect information. The main concern here is the use of raw fish as ready-to-eat food. Uncooked meat harbors potential germs, and farm raised fishes may contain toxic metals and pollutants. Not heating the fish as required in making Sushi puts significant health risk.
I did not take time to itemize all the deficiencies of this book, but few are noted here: The author's statement about the challenges facing the South Indian food (pages 240-241), the Chinese syndrome caused by monosodium glutamate (MSG) (pages 116 - 120) and cleanliness at Asian restaurants (pages 232 -234) is not accurate. One positive thing I noted is the author discusses several Asian restaurants in New York City, which may be beneficial to the readers of this city.
February 8, 2009
This is a fairly useful book, even if you are reasonably knowledgeable about Asian food as served in America. There are separate chapters on Japanese, Chinese, Korean, southeast Asian, and Indian restaurants. Besides making observations about specific menu choices, Shaw offers strategies for making the most of Asian restaurant dining experience.
1. If you find a restaurant that you really like, become a regular. Get to know the staff and the owner. Ask lots of questions. Try the 'off-menu' items (and there almost always are off-menu items, except possibly in Japanese and Indian restaurants).
2. Be adventurous. Try items you haven't tried before - at worst, you're out a few dollars; at best you find a new favorite food. Go to dinner with people who share your desire to try new things; conversely, avoid boorish people with fixed ideas about food.
3. Ask questions. If you see a dish at another table that looks good, but doesn't seem to be on the menu, find out what it is. Ask the restaurant staff, or if necessary, politely ask the other diners.
1. If you find a restaurant that you really like, become a regular. Get to know the staff and the owner. Ask lots of questions. Try the 'off-menu' items (and there almost always are off-menu items, except possibly in Japanese and Indian restaurants).
2. Be adventurous. Try items you haven't tried before - at worst, you're out a few dollars; at best you find a new favorite food. Go to dinner with people who share your desire to try new things; conversely, avoid boorish people with fixed ideas about food.
3. Ask questions. If you see a dish at another table that looks good, but doesn't seem to be on the menu, find out what it is. Ask the restaurant staff, or if necessary, politely ask the other diners.
March 16, 2009
This is a fun read, filled with lots of interesting tidbits about Asian dining, such as: Thai people don't actually eat with chopsticks, but Thai restaurants keep them on hand because Americans ask for them so frequently, thinking they are supposed to eat all Asian food with chopsticks. Also, it is perfectly acceptable to eat sushi with your hands instead of chopsticks.
October 12, 2012
I've really been enjoying this book as Asian cuisine has to be one of my favorites. I've even put to use some of his recommendations, and he includes a ton of humor. The only thing I don't love about it is his flippancy about the healthiness of foods...he is a self proclaimed fat guy...and you can definitely tell why.
May 6, 2009
A quick, fun read. I think practically everybody will learn something from this book since it covers so much ground. I didn't know that there isn't a single, common thread to all the various types of curry.
March 15, 2013
A great concept however personally I didn't learn anything I didn't already know. For beginners only.
September 18, 2011
Too basic. Too focused on New York. Some good info for people getting started on Asian food.
Displaying 1 - 10 of 10 reviews