INTRODUCTION: THE FRAGRANT FLAVORS OF THE PACIFIC RIM FINGER FOODS Inspired by the street snacks of Southeast Asia, these small bites pack big flavors. Offerings include Imperial Rolls, Thai-Style Pizza, Tuna Tartare and Wasabi Mayonnaise, Colonial High Tea Curry Puffs, and the world famous Singapore Sling. ESSAY Gurney Drive: Fast-Food Paradise PACIFIC RIM STARTERS Spice-infused first courses like Shrimp and Shiitake Ravioli with Lemongrass-Lime Oil, Gingered Salmon Parcels in Saffron Broth, and White-Cooked Chicken with Black Bean Sambal quicken the palate and set the stage for the meal to come. ESSAY The Spice Trade SOUP Sensual Mulligatawny, aromatic Vietnamese pho, and fiery Thai tom-at once comforting and exotic, soups made in the Asian tradition nurture the body while evoking adventures in far-off lands. ESSAY True Thai Tastes SALADS In the kitchens of the Pacific Rim, a handful of fresh herbs, a bit of fish or meat, and a touch of fire ring out in vibrant orchestrations like Tuna Poke Salad with Nashi Pear, Vietnamese Lemon Beef Salad, Green Papaya Slaw, and more. ESSAY Sydney and Melbourne FISH AND SEAFOOD Asian cooks have dozens of ways to bring out the best in seafood: The mild sweetness of sea bass is accentuated with steaming spinach and a shot of black vinegar, while bold crabs are wok-seared and smothered in sweet and sour chile sauce. ESSAY The Kreta Ayer Wet Market POULTRY AND GAME The whole world adores a plump chicken, and nowhere is this bird (and feathered friends) treated with more respect than in Asia. Try Cold Poached Chicken with Asparagus and Honey-Miso Dressing, Aromatic Steamed Chicken Pudding, and Pan-Fried Quail in a Rich Curry Sauce.

ESSAY Nonya Cookery: A Marriage of Cuisines BEEF AND VEAL Although beef and veal are relative strangers at the Asian table, they get along famously with the fiery chiles, sweet glazes, and ethereal aromatics of the Pacific-Seared Steak with Black Bean Sherry Sauce, Red-Braised Beef with Shiitake Mushrooms, and Veal Chops with Macadamia Nut Crust. ESSAY The Magic of Melaka LAMB AND PORK Pork and lamb stand up to the heady perfumes of star anise, dried tangerine peel, and sherry in dishes like Red-Braised Lamb Shanks and Spare Ribs with Mango Barbecue Sauce. But in a lighter dish, such as Stir-Fried Pork Ribbons, these meats won't overpower delicate aromatics like lemongrass and kaffir lime. ESSAY A Touch of Kuching CURRIES There are as many curries as there are cooks, but each one starts the same way: pounded aromatics are slowly cooked in oil, then augmented with freshly ground spices. Not until the entire house is redolent with curry paste do any more ingredients join in. Some tempting curries are Lamb Korma, Eggplant and Raisin Tamarind Curry, and Fragrant Ceylonese Fish Curry. ESSAY A Tiffin at Raffles VEGETABLES Radiant Chinese Greens, tender asparagus, luscious eggplants, earthy mushrooms, pungent turnips-vegetables are flash-fried and spiked with soy and garlic or slowly simmered in a complex curry. From the great vegetarian traditions of China, India-and California.

ESSAY Borneo Fare RICE AND NOODLES Rice is revered throughout Asia, but in China, noodles are also a national treasure. And, yes, it is bad manners not to slurp loudly as you enjoy Broad Rice Noodles with Chinese Sausage and Shrimp. Also, Salmon Biriyani from San Francisco and Steamed Sticky Rice with Swordfish and Shiitakes. ESSAY Breakfast in Singapore's Chinatown DESSERTS The lush textures, bright flavors, and vivid colors of native Pacific fruits turn ordinary cakes, creams, puddings, and pastries into tantalizing tropical jewels-like Seduction Pineapple Upside-Down Cake, Mango Gratin with Champagne Sabayon, and Banana and Kiwi Spring Rolls. ESSAY The Tea Chapter in Singapore BASICS Basic steamed rice, chicken stock, toasted nuts, and homemade spice mixes, sweet soy sauce, and hot chile sauce. NOTES ON INGREDIENTS INDEX.