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Sugar in Chinese/Thai/Vietnamese food - eek!

frenetica | Oct 26, 200604:07 PM

I grew up in Hong Kong.

I cannot take the amount of sugar that, in Westerners' eyes, instantly converts any savoury dish to "Asian". When I first returned to America 2 years ago the sweet taste of many meat dishes was enough to make me almost cry from frustration.

Why do they do this? I think most Americans would be surprised to visit Asia and taste how the majority of dishes lack any kind of sweet note. The ones that do rarely reach Western sweetness levels.

What Chinese/Thai/Vietnamese restaurants do we know of in Manhattan (I live in Brooklyn and am open to Outer Boroughs suggestions but since I work in Manhattan I dine there most often) that do not use sugar as an automatic and heavy seasoning?

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