"...But in practice, when white chefs try to do Asian food, there is often something missing. The balance of flavours is slightly out; it’s a bit like someone’s idea of what Asian food is, rather than actually being Asian food. The punchier aspects of Asian cuisine – garlic, chilli, fish sauce, shrimp paste, lime and so on – are muted, while the sugary elements are often too strong."
One of the reasons I haven't been posting quite as much on my blog recently is that I'm doing some guest blogging at Peril, which is an Asian-Australian online magazine. My first post - When White People Cook Asian Food - is up now; you can go check it out here.