​In the past 20 years, Asian cuisine in the U.S. has evolved from the classic combo dishes on which Americans grew up into truly authentic, regional, and national flavor profiles and dishes. Southeast Asian, Mongolian, Thai, and Spicy Szechuan are just a handful of the flavors that have gained steam over the past decade. Americans are moving away from fast-casual classics like Panda Express and seeking true, authentic Asian flavor profiles and experiences.

The lure of spices, fresh ingredients, veg-centric menus, the ability to graze, and a desire to customize make Asian regional cuisines an on-trend choice for our guests.