One of my principles in travelling is to try cuisines which are not as well represented -- both in terms of quality and quantity -- where I normally eat.
In March I will be in Honolulu. In addition to the specifically Hawaiian fusion cuisine that I plan to sample, I have also identified a range of Asian cuisines - - Okinawan, Japanese ramen, Japanese-Korean bbq, Korean hotpot, etc. - - which are less common in Boston and therefore not as well-prepared, or so I have thought. The recent discussion of Korean restaurants has given me some pause.
Is my assumption incorrect? I assume that because of the location and the population almost any East Asian cooking -- assuming a good restaurant, of course -- will be better, more varied, and more interesting in Hawaii than in Boston.
I have not included Chinese because I think that that cuisine with all its regional variations has spread more widely than the others. Therefore the marginal improvement in quality which Chinese cooking in Hawaii might possibly offer would not be worth the effort.
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