Superfood Seattle: Pan-Asian Fusion

by Sarah Gilbert, Posted Feb 2nd 2006 @ 5:46PM

wild ginger photo from sparktography on flickr It was eight years ago, and still I remember every bite. I was in Seattle for one night and I was going to live it up. We ate at Wild Ginger, and we feasted on what was then still on the very edge of food fashion: Pan-Asian fusion cuisine.

Today Seattle shares the Pan-Asian food title with its Canadian sister just across the sound, Vancouver, B.C., but Wild Ginger is still heralded as one of the best restaurants on the West Coast.

Sarah Gim may think that she's discovered great things in the Eastern European heritage of Pittsburgh. But nothing's ever been made out of a potato that even approaches Siam lettuce cups with sea bass in a spicy peanut sauce (swoon!). It's sweet and salty and fishy and tangy and the heat rises behind your ears and OH MY GOD I need to eat here every night.

What is Pan-Asian fusion cuisine? Basically, it's anything that mixes the flavors and techniques of one culture with the ingredients and chefs of another. Malaysia, Thailand, China, Vietnam, Japan, and of course, Washington State. In Seattle, this comes out in sake martinis, scallop satay, black bean asparagus.

And let me tell you: it all comes out good. And Pittsburgh ain't got nothing on Pan-Asian fusion.

[photo Sparktography on flickr]

Filed Under: Raves & Reviews, Trends, Chefs & Restaurants, Restaurants
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