Susanna Foo is a Chinese-American cook and cookbook author who opened 2 award-winning fine-dining Chinese fusion dining establishments in the U.S. called Susanna Foo’s Gourmet Kitchen area. Her style of cooking involves integrating fresh, top notch ingredients in meals that blend European and Eastern influences within a base of Chinese food preparation. She found out to prepare growing up in Taiwan from her food lover Chinese grandmother. A little girl of a Chinese basic, Foo had adequate opportunities to check out great food and chose to raise Chinese cooking to a commensurate level with European-influenced foods.
Fusion is a design of cooking that incorporates influences from different cultures. The impact reaches ingredients, preparation strategies and formats for presenting the ingredients. Foo is belonging to Mongolia, spent the majority of her childhood in Taiwan and studied food preparation in French-influenced schools in the U.S. and Japan. As an outcome, the dishes she makes consist of elements from each of these cultures, in addition to Italian and Scottish local influences.
The ingredients Foo uses are first and foremost fresh and of the greatest quality, according to National Public Radio subsidiary WHYY. The region where they come from is secondary. She utilizes active ingredients conventional in Chinese cooking, such as Chinese radish, carrots, seafood, pork, sesame seeds, exotic mushrooms, noodles and tofu. She also includes foreign influences, such as butternut squash, goat cheese, edamame, lamb, cauliflower and tomatoes. Her dining establishments are located in Philadelphia, and the range of the active ingredients readily available there period throughout a spectrum of Asian, European and South and North American origins.
The preparation strategies in Chinese food preparation are normally simple and fast, including stir-frying meats and veggies, steaming rice and seafood and simmering stock and soup ingredients. The slicing technique typically produces chunky areas of veggies and meats. Foo combines these rudimentary food preparation strategies with the fine-tuned preparation designs Japanese and French chefs make use of, such as serving fish raw and making use of julienne slicing. She mesquite grills and slow-roasts ribs and serves fried, tempura-style European regional vegetables.
Chinese cuisine is typically relegated to a less distinguished position compared with European food. The political climate in China is one of progressing wealth and sophistication, and Foo’s food in many methods encapsulates her country’s emergence into the ranks of industrialized nations, such as France, Italy and Japan. She incorporates lobster and filet mignon with bok choy, Chinese pork with Parmigiano-Reggiano cheese and ravioli. The mix of these elements in her Philadelphia-based restaurants transformed the reputation of Chinese cooking from the family-owned eatery to the ranks of star-rated dining facilities.
Foo’s dining establishment menus includes the following dishes that represent her characteristic blend design: Spicy Scottish salmon and avocado maki, lobster spring rolls, steamed edamame served with szechwan peppercorns, roasted butternut squash and Fuji apple soup and mango cheesecake.