Asian for all occasions

Edited by Gail Bellamy

Asian flavors, ingredients and presentation styles continue to proliferate on American menus. In response to the growth of tourism from China, for example, Hilton Hotels & Resorts has been offering the Hilton Huanying (the Chinese word for welcome) program. Currently 65 properties in 18 countries are participating, including U.S. locations in Hawaii, New York City, San Francisco and other cities. The program offers authentic experiences ranging from tablesettings to menu specialties such as Har Gau (prawn dumplings), Chicken Congee and Egg Tarts.

This month’s recipes feature a variety of Asian influences and interpretations. Korean-inspired ideas include the Kimchi Quesadillas from Chef Roy Choi of Kogi BBQ in Los Angeles. We’re also offering a recipe for Bibimbap, a Korean dish with mixed vegetables, rice and thin strips of beef. The Nocturnal Mule cocktail from Lantao Kitchen Cocktails in Miami Beach, FL, features the Korean distilled spirit, soju.

Thai-inspired recipes include Green Mango and Cashew Slaw. Meanwhile, appetizer and side suggestions range from Lemon Grass Duckling Satay to Edamame Corn Salad on Lettuce; Steamed Custard with Roasted Shiitakes and Edamame; and Idaho Potato Fire Fries with Red Curry Paste.

• Edamame Corn Salad on Lettuce
• Lemon Grass Duckling Satay
• Idaho Potato Fire Fries
• Bibimbap
• Steamed Custard with Roasted Shiitakes and Edamame
• Green Mango and Cashew Salad
• Kimchi Quesadillas
• Nocturnal Mule
• Fiery Lamb Ribs with Teriyaki Glaze and Asian Cole Slaw
• Chicken and Pistachio “Fried Rice” with Fresh Ginger and Chinese Hot Mustard