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| | Location: Home » Asia Travel » General » Asian Dining Rules: Essential Strategies for Eating Out at Japanese, Chinese, Southeast Asian, Korean, and Indian Restaurants | December 3, 2008 |
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| Asian Dining Rules: Essential Strategies for Eating Out at Japanese, Chinese, Southeast Asian, Korean, and Indian Restaurants | 
 enlarge | Author: Steven A. Shaw
Publisher: William Morrow Cookbooks
Category: Book
List Price: $15.95
Buy New: $8.74
You Save: $7.21 (45%)
Buy New/Used from $7.99
Avg. Customer Rating:  (34 reviews)
Sales Rank: 78228
Languages: English (Original Language), English (Unknown), English (Published)
Media: Paperback
Number Of Items: 1
Pages: 272
Shipping Weight (lbs): 0.7
Dimensions (in): 7.9 x 4.9 x 0.8
ISBN: 0061255599
Dewey Decimal Number: 641
EAN: 9780061255595
ASIN: 0061255599
Publication Date: November 1, 2008
Release Date: October 21, 2008
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
Most Asian restaurants are really two restaurants: one where outsiders eat, and one where insiders dine. So how can you become an insider and take full advantage of Asian cuisines? In this indispensable guide, dining expert Steven A. Shaw proves that you don't have to be Asian to enjoy a VIP experience?you just have to eat like you are. Through entertaining and richly told anecdotes and essays, Asian Dining Rules takes you on a tour of Asian restaurants in North America, explaining the cultural and historical background of each cuisine?Japanese, Chinese, Southeast Asian, Korean, and Indian?and offering an in-depth survey of these often daunting foodways. Here are suggestions for getting the most out of a restaurant visit, including where to eat, how to interact with the staff, be treated like a regular, learn to eat outside the box, and order special off-menu dishes no matter your level of comfort or knowledge. Steven Shaw?intrepid reporter, impeccable tastemaker, and eater extraordinaire?is the perfect dining companion to accompany you on your journey to find the best Asian dining experience, every time.
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| Customer Reviews: Read 29 more reviews...
 "Next Time, Bring Baby." December 1, 2008
I had a very difficult time reading this book, not because it was anything less than well written, insightful and loaded with great information- but living in the lovely spot that is the agriculturally rich but culturally bereft Northern California central valley, there are probably fewer that 10 excellent restaurants- of any kind- within 50 miles.
Not to say there are no fine restaurants up here, but they are few and the road to find one is scarred by bad experiences at the prototypical horrid Chinese restaurant. So it is with voyeuristic pleasure that I indulge in Mr. Shaw's book, and it is a delight from start to finish.
This is a collection of articles possibly written at different times by noted food critic Steven Shaw.If so, it is not reflected in the narrative flow of this book, which is a compendium of suggestions and trivia and techniques to better help a diner enjoy their Asian experience. For me it succeeds on all and any level, and while not terribly surprised at any of the author's suggestions towards achieving a better dining experience, I cannot say I learned nothing- for example, his strategy on attacking a buffet was particularly enlightening.
"Asian Food Rules": As a statement, true. As a guidebook, literally, not so true. Do not expect a list of rules, the title is probably the weakest part of this book. The subtitle, "Essential Strategies for Eating Out at Japanese, Chinese, Southeast Asian, Korean, and Indian Restaurants"- which for me, the most important strategy would be having at least one of each in your town.
The book is broken into sections by nationality: Japanese, Chinese, Southeast Asia, Korean and Indian. Tucked in between is just about any country you are likely to find in between that has seen a restaurant open in New York, which seems, by all accounts, to have it all. It is not merely a book about food, it is a closer look at the culture and the people who bring us the diverse and delightful cuisine from so many different regions.
Interspersed in these chapters are sub-essays, fascinating specials on a particular restaurant or event or experience Mr. Shaw felt appropriate to insert- on tipping, the Asian delivery worker's strike, a search for a particular delicacy. Like the right spice added at the right time, they blend in well and add depth to the flavor of a chapter.
I did not expect to find recipes included, but some of his rather detailed descriptions of a sauce or a dish are nearly enough to inspire one to have a go at something new. His delight in the food is evident, his concluding essay on "authenticity" is a superb, if slightly abrupt way to wrap thing up. I suppose I didn't want it to end. It is here he describes the need to seek out and embrace all forms of food, he seems to see food as itself almost as living, evolving creative process, not a locked-down set of rules that must never be broken. I suppose the true test of Mr. Shaw's advice would be to give every restaurant at least several chances, and armed with the confidence of his techniques, perhaps I should give the chop-suey-and-fluorescent-sauce palace a little more time.
Mr. Shaw deals so adroitly with the various aspects of seeking out, and getting involved with an Asian restaurant it is hard not to feel pangs of envy when he describes the killer hole-in-the-wall places all within four blocks of his home in New York. Or the detailed and hunger-inducing description of the astounding and thoroughly unique food creations prepared for the anniversary celebration of the "New Indian-Asian Fusion" restaurant "Tabla". Having not heard of this style, I feel there is something for which to strive, and this is a very enjoyable and inspirational book.
One minor complaint: I am no slouch at searching the Internet, but when Shaw mentions a short video called "The Making", a Japanese film of a tour though a fake sushi manufacturing plant I was intrigued, had to see it, and am still wading through the 29 million results so far. While most references in the book are helpful and accurate, this is one I wish could have been a little more specific.
I wanted to include at least a few hints from the book, but when I began to search favorite passages or sections, I found myself beginning to re-read the book and get that hungry feeling again. I realized it would be simply more helpful to just advise anyone who truly enjoy Asian cuisine to grab a copy and enjoy the journey.
Entertaining and Educatinoal November 26, 2008
If you really enjoy Asian cuisine and want to take that love farther this is an excellent text to prime even the beginner to maximize one's experience ordering in an Asian restaurant. The book is broken into several easy to follow chapters, including Japanese, Chinese, Indian, and Korean cuisines with samplings from the rest of Asia grouped together in one chapter. Humour abounds, and much experience as a food critic informs the Stephen Shaw's point of view.
Each chapter highlights the major points and the author's favourite dishes from each cultures offerings, with ways to discern authentic dishes from those transformed to appeal to western palates. Dotted throughout are vignettes such as personal anecdotes about first time sushi preparation, trivia about the health effects of sushi or the origin of fortune cookies, and the like. this book is a treasure trove of insider's info, teaching Asian restaurant patrons how to order, what to expect, and even giving a little insight into the psychology and motivations of the Asian communities within North America.
For the sushi enthusiast, this book is a must. A sizable chunk of Japan's chapter is devoted to explorinig the codes and principles of ordering sushi. Shaw explains the motives for sitting at the sushi bar, as well as giving the reader a rundown of what to order in order to show that you're a serious sushi-eater.
This may not necessarily be designed to apply to those eating establishments inside the context of their homelands, but I think even teh traveler may be able to glean insight from Asian Dining Rules.
More interesting than it sounds November 26, 2008
I lived in Japan and Taiwan for a decade and enjoy eating Asian food. This book isn't exactly what I was expecting, but it may be more interesting than it sounds. There is some personal anecdote, some critiquing of restaurants, some food culture, some good advice, some detailed history, etc. I think it is well-written and engaging. Is it all true? I don't know. I'm not an expert on all of the countries. I think that adventurous eaters can get some good tips here and keep looking for answers on some of the more contentious topics.
Very Interesting November 26, 2008
I am still reading this book, but I find it very fascinating. I have always wondered if the Asian restaurants here are american-ized or not. It turns out that there are really two separate menus...the menu you know and the menu for those "in the know."
It is a rather dense, 260-page book about the customs and culture of Chinese, Korean , Indian, and Japanese cuisine. It isn't about cooking, as the author points out. It is about how to eat.
Want to know the history of chopsticks? It is in here. Want to know how to consume miso soup? It is in here. Want to know the history and arguments surrounding MSG? You might be surprised at what you learn.
Each cuisine is described in three levels of skill or knowledge, from beginner, to intermediate, to advanced.
This book has a very conversational style, as if the author is your personal expert throught the world of Asian cuisine. If Asian culture fascinates you or you just want ot know more, this book would be a great addition to your library.
Asian Restaurant Dining Rules Targeting Non-Asians. November 24, 2008
The author of this engaging and valuable work calls himself "The Fat Guy", and is largely responsible for creating a highly popular website for gastronomes, eGullet. For this, his second book, Steven A. Shaw has taken as his subject what he refers to as "strategies" to assist non-Asian Customers with their dining experiences at Japanese, Chinese, Korean, Indian, Thai, Vietnamese and Cambodian restaurants, as well as those of other Asian nationalities. He sums up the entire matter of procedure for eating out at these restaurants with ten tips:
1. Become a regular customer.
2. Perform due diligence for each location.
3. Eat at times when business will probably be less (e.g., Tuesday evenings.)
4. ASK MANY QUESTIONS!
5. Insist upon the "real stuff" (don't take no for an answer).
6. "Fine-tune" your restaurant radar (avoid restaurant chains).
7. If a location is popular and/or a bargain, it well may not be very good.
8. Be quite vocal with requests (and do not forget to praise).
9. Language barriers need not be significant (do your best).
10. Keep an open mind (take risks).
A sampling of Shaw's insights will give an idea of the book's interesting contents. He stresses that all of the various national groups will welcome an extroverted approach from their clients, except for the Japanese. Chinese cuisine is not monolithic; minorities are well represented. MSG may not be the disastrous element that is so often posited. Thai food is more than Pad Thai. There are hidden costs with "take-out" orders. Chinese restaurants in the United States outnumber Kentucky Fried Chicken, Burger King, and MacDonald's establishments COMBINED. For the better businesses, there are separate eating areas for insiders and outsiders. Although the author's reviews of individual restaurants and many of his comments apply in the main to the New York City region, this always fascinating work will be read to advantage throughout the United States, wherever Asian eating spots are located (there are more than 43000 for Chinese food alone!).
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