Quote:
Originally Posted by Baby Lee
Ironic as, though no one really knows the exact origin, Trader Vic's of SF is considered one of the first to put crab rangoon on the menu.
It's clearly not strict Asian, as it uses Philly Cream Cheese, but Trader Vic's was Polynesian or 'Tiki.'
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Yeah many Asians are lactose intolerant - had to be a western hybridization of something.
There's
a place by my house which offers Hainan Chicken - in the traditional poached (which comes out kind of flaccid and grey) or fried (which I think is insanely delicious). My Asian gf would throw a fit because "That's not Hainan Chicken!".
Well - that's the way food culture evolves. A dish moves to a new region, and adapts to local tases and ingredients.
So good.