When you mention Southeast Asian food to people in Seattle, most think of the dozens of Thai spots scattered across the city, many of which sling dishes common in the American foodscape: pad thai, Thai fried rice and red, green and yellow curries served with your choice of protein.
Or they think of pho, banh mi and Vietnamese grilled meat plates, which are as easy to find here as East Asian dishes like sushi and bibimbap, or American Chinese favorites such as General Tso’s chicken.
Until somewhat recently, restaurants from the rest of Southeast Asia were harder to find in
A platform for experimenting with new flavors and dishes, as well as parts of service, design and décor. Chinese hot pot is on the rise to grow to be the go-to dining selection for wintry weather. However though the genre is also known as one unified delicacies by many Western audiences, there are differences — and the race for the most effective one has been going on for many years, if not centuries, throughout Chinese language communities. New York Metropolis, thanks to its more and more diversified Chinese language food scene, can be witnessing a full-blown rivalry.