During the last 10 years, Boston has experienced the emergence of a greater variety of global cuisines than ever before. The trend stems partially from Boston chefs' diverse cultural backgrounds and interests, and partially from the demand created by increasingly sophisticated Boston diners.
We’ve seen chefs like Danny Bowien of Mission Chinese Food and David Chang of the Momofuku empire inundate San Francisco and New York with modern Asian fare, drawing on Japanese, Chinese, Korean, and other Asian influences. Here in Boston, chefs like Ming Tsai and Joanne Chang have also pushed forward the modern Asian culinary trend, combining world-class New England produce with new Asian flavors.
"Eighteen years ago, we opened Blue Ginger, and it was the only East-West or new-Asian restaurant around," says Ming Tsai, owner of Boston restaurants Blue Dragon and Blue Ginger. Tsai’s TV show, Simply Ming, has been a fixture on PBS for more than a decade, and he’s played a huge part in educating Boston’s diners on exactly what modern Asian food, or “East-West fusion,” as he calls it, really is. “There are a lot more Asian-style restaurants now, not only in Boston, but all over the country," Tsai says. "I see two types -- traditional Asian and, more so now, modern Asian cuisine, where chefs are creating twists on classic Asian dishes.”