When we think of what good Asian food is, quite a specific image comes to mind. Perhaps a place that is poorly decorated, or where the wait staff just want you to order and get out, or a place with 100 (or more) items on the menu. Or maybe it’s a hole in the wall joint that’s a bit “dirty” but oh, so good. And when it comes to fancier Asian restaurants? Well, apart from Japanese food, we often think, man, I could get that cheaper from elsewhere. Where has this perception of “cheap” Asian food come from? And what will it take for us to change this?
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