I know this is going to sound egotistical, but I just can’t help myself: I love being right!
At the end of every year in just about every major consumer goods industry, experts offer predictions of the trends you can expect to see in the following year. So in my last blog of 2017, I wrote about five trends, one of which was value menus: (more…)
It’s the end of 2017, when all the “experts” in the fast food industry get to talk about the trends they expect for the following year. Basically, it’s the time of year we all get to pretend that we’re smarter than we really are.
Having said that, I do have some thoughts on what the future will hold. So here’s my list of the top fast food trends for 2018: (more…)
Los Angeles came to the Chinese food forefront in the 1990s, surpassing San Francisco and New York. As the 21st century progressed, Los Angeles continued to pull further ahead of the competition. Most recently, L.A.’s advantage has been reinforced by numerous Mainland China-based restaurant chains deliberately locating their first US branches in Los Angeles, rather than San Francisco or New York. (more…)
I don’t know about you, but to me, the words fast food and diet don’t exactly go together. I think of fast food as burgers, French fries, and fried chicken. Meanwhile, the word diet invokes thoughts of organic vegetables, rice cakes, and quinoa.
As regular readers know, for more than a century, Chinese food in America was exclusively Cantonese, and particularly a brand of Cantonese food brought by immigrants from rural Toishan. It wasn’t until the 1960s that non-Cantonese food made its appearance in the United States, first under the moniker “Mandarin” or “Northern” Chinese food, then subsequently in the 1970s, Sichuan and Hunan-style food. With Chinese food divided into Cantonese and non-Cantonese camps, a truism arose which withstood into the 21st Century: never order a non-Cantonese dish at a Cantonese restaurant, and never order a Cantonese dish at a Mandarin restaurant. Xiao long bao or kung pao chicken at a Cantonese restaurant? Forget it! Char shiu at a non-Cantonese restaurant? No way! Restaurants touting “Cantonese, Szechuan and Hunan cuisine?” Turn around and run away as fast as you can.
But with so many facets of Chinese dining in America changing in the last five to ten years, this truism is also starting the pass by the wayside. Perhaps the most glaring example of the changes afoot are startling developments with some newly opened dim sum restaurants. Dim sum, Cantonese in origin, is traditionally a lunchtime affair. Consequently, dim sum restaurants need a completely different bill of fare at dinnertime. Since the 1980s in the United States and Canada, these dinners have uniformly been centered around Hong Kong-style cuisine, and in particular Hong Kong-style seafood. It’s the most logical pairing, given dim sum’s Cantonese roots and the dominance of Cantonese-style food in Chinese-American communities until quite recently. (more…)