There are many facets to modern Asian cuisine's draw for diners
“Asian food is conducive to large groups, whether it’s tapas (like we do at Blue Dragon), traditional family-style, or dim sum. It creates a lot of interaction with each other, it's affordable, and generally -- with vegetables often being the star of the dish -- it’s healthier.” -- Ming Tsai
“Asian food is just so different from Western food. Its use of salty, sweet, spicy, sour, bitter, and umami, which can all be found in a single dish, is something uncommon in other cuisines. People are excited by the strong, bold flavors, and as they become better traveled, their desire for the flavors of their travels also creates a demand here at home.” -- Phillip Tang
What's on the horizon...
“Many chefs will add Asian dishes to their menus, even if they’re not running an Asian restaurant. That's pretty cool -- I've seen this for over 20 years, but it's happening a lot more now. I think this scene will just continue to grow. Chefs are infatuated with Asian cooking and for good reasons -- the flavors are bold, and there are always new spices, herbs, and vegetables to discover and play with in the local Asian markets.” -- Joanne Chang, James Beard Award-winning chef and owner of Myers + Chang
“There's really no way to go but forward, is there? As long as people are hungry and curious, I’m sure the Asian dining scene will grow. Although the gentrification in Chinatown is disheartening, I believe Asian restaurants will make strides and make way for the next wave of innovation.” -- Duy Tran
"Modern Asian will continue to expand because there are more classically trained chefs with greater exposure to Asian cuisines or, as in my case, a chef from an immigrant family raised in America with strong ties to both Asian and Western cuisines.” -- Phillip Tang
“I think it’s just beginning, and it’s really nice to see people reaching outside classic American Chinese food. There’s a bigger opportunity to understand Asia as a continent and explore different regions through food. We’re starting to really delve into different countries and explore foods from more specific regions.” -- Tiffani Faison