"If you've ever stared at a menu that features coq au vin or agnolotti or hesitated to order a glass of Beaujolais aloud, you might know the feeling - lost yet intrigued, a bit awkward with pronunciation but willing to trust that the words mean something legit. Menus peppered with foreign terms signal a place that takes taste, regionality and technique seriously."
"I'm drawn to DIY meals: the smoky drama of Korean BBQ, the warmth of Chinese hot pot. Thailand's moo krata blends the best of both - thinly-sliced meat grilled above a moat of vegetables cooking in broth. At first, my friends and I needed a quick tutorial, but it didn't take long to get the hang of flipping beef and fishing for veggies."
Menus with foreign culinary terms signal seriousness about taste, regionality, and technique. Southeast Asian dining in the United States is expanding beyond familiar gateway dishes toward complex, region-specific flavors from Vietnam, Thailand, the Philippines, Singapore, and Indonesia. Unglo, a Thai BBQ in Manhattan, offers moo krata—a hybrid of Korean BBQ and Chinese hot pot—where diners grill thinly sliced meat above a moat of vegetables cooking in broth. Diners adapt quickly to interactive formats and enjoy the experience. Chicago's Kasama became the first Filipino restaurant in the United States to earn a Michelin star, and Filipino items like longganisa are gaining mainstream attention.
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