tag:blogger.com,1999:blog-29438984.post3693689819746822324..comments2024-03-26T18:01:19.168-04:00Comments on e_ting: Ho Lee Fook - Where is Chinese Food Going?e_ting / e 婷http://www.blogger.com/profile/17021813161758247064noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-29438984.post-15897709291718965592014-11-04T12:03:48.410-05:002014-11-04T12:03:48.410-05:00Here's some food for thought. When one looks ...Here's some food for thought. When one looks at Peruvian cuisine vs Chilean cuisine, chefs in that region carry a different view to us diners. Chile is world famous for their seafood exports, prawns abalone lobsters fish, you name it and they supply it. However in their original Chilean cuisine there is nearly no seafood staple, they mainly eat pork there.... And Peru and Chile actually share so many similarities in culture too, all the way down to their national drink in a Pisco Sour. After all they are just next door on the map! <br /><br />According to Chefs from these regions, the reason why Peru has so much more seafood courses than Chile is because Peru has much more Japanese and Chinese immigrants and they know how to handle the seafood. And Brazil also has so many Japanese immigrants. Hence we see so many Japanese x South American dishes, also French or Dutch and Indonesian fusion dishes down that area. The Carribeans is still largely controlled by the French/Spanish/Dutch and have a lot of Southern American or Miami influence! <br /><br />And surprisingly when I was working in South America, I was really shocked to hear that a lot of dried fishes and seafood were exported to Chile or Panama and someone was raking in millions from this business. It actually made sense in the end though. A lot of Chilean people live in the mountainous regions and Dried Fishes last much longer without a fridge, just like Japan used to carry fermented fresh water fish Funa-zushi especially around Shiga prefecture. And with almost all Chilean seafood blast-chilled and then exported overseas, the locals actually didn't have any access to any Dried Seafood and had to rely on their neighboring countries to supply them. <br /><br />Ok I got off-tangent a bit, but my point is, when Peru or Brazil makes a Fusion dish, it actually has a reason. Much like Hawaii and Guam and Okinawa or even Yokohama make fusionized dishes due to the historical cultural background with Americans. There is a history and and large crowds of immigrants. Much like New York and Melbourne has so many Italians but somehow they make their own Italian food styles. And Hong Kong has remnant Colonial dishes like Baked pork chop rices, HK French toasts with Kaya or Peanut Butter, Egg Tarts, Spaghetti in Campbell soups, HK milk teas using Holland Black & White condensed milk when nowhere else in the world will they supply them to. And Cantonese wonton and jia zhang mian noodles aren't technically Cantonese, they are more Northern Chinese and cuisines are transitional. You see the same dishes throughout Europe because of Romans influence, and the French and British nobles spread the Wine and Food culture across multiple countries. Switzerland speaks French and German depending on where you are. German food on the east is Austrian/Polish based, In the Alps, Italians, Swiss or French or even Belgians share similar food, many French actually use Olive Oils and cook Pizzas and pastas. In Southern France you see people compete with Spanish Basque in Pintxo/Tapas competitions. And then there's Macanese Portuguese tarts in Macau when they don't even taste too much like the ones in Portugal with more custard and cinnamon and powdered sugar. <br /><br />Similarly and vice versa, Europe especially in UK and France is doing a lot of Chinese Teas nowadays. France and Spain borrow so much from Japanese techniques and ingredients, The Robuchon L'atelier counters are a Japanese Omakase counter concept. <br /><br />What I am saying is that many of these things have "Traceability" and a reason. It is confusing but will still go down written in history books. Sambal, Kimchi, Jalapeno. Orzo Risoni. Truffles. As an exploratory eater, I am always in support of Evolutions in cuisines? But personally where is their origins and culture coming from ultimately? <br /><br /> <br /><br /><br /><br /><br />Anonymoushttps://www.blogger.com/profile/15951478222064972637noreply@blogger.comtag:blogger.com,1999:blog-29438984.post-4258044657328850692014-11-04T01:08:34.550-05:002014-11-04T01:08:34.550-05:00ive heard great things about this place, cant wait...ive heard great things about this place, cant wait to hit up hk in a few months to try it out!Milktea Eatshttps://www.blogger.com/profile/04438421419221234035noreply@blogger.com