When the Number Two Son and his girlfriend invited The Wife and me to brunch, I didn’t realize that our meal at Tanzie’s Cafe would be representative of an emerging food trend – the Asian American brunch. Terry Tang of AP recently published an article about Asian American brunch spots in the Bay Area and other places. I think it is great to see how Asian flavors are being widely adopted in with something not usually associated with Asian food. I was also struck by how pan-Asian some of these places can be with their flavor – the beginnings of a mainland Asian American cuisine?
First, what is “Asian American Brunch?” It’s a mix of traditional brunch and Asian American flavors. The AP article mentioned dishes like chicken and pandan waffles. I have seen other fusions like a blueberry moffle (Mochi Waffles, moffles, which were invented in Japan). At Tanzie’s, they have eggs with sausage, except that the sausage is Chiang Mai stye Sai ua and the eggs are on top of rice (shown below).
lt is interesting how pan-Asian the items can be. Some places, like Sweet Maple, have items like blueberry moffles, green papaya salad, and Korean fried chicken all on the same menu. This video by the same author says that this style of brunch popular is with Gen Z in heavily Asian American areas. That was certainly the case with us an our brunch outing, as Number Two Son and his girlfriend are Gen Z. Hawaiian food is a mix of cuisines from all over Asia and American food – this made me wonder if we are seeing a new kind of Asian American cuisine emerge on the US mainland. Sweet Maple has loco moco on their menu, perhaps as a nod to that notion.
Tang’s article notes that there are other Asian American brunch places other than the ones she mentions. That is definitely true – The Wife and I went to some of these without even knowing that this was a trend. I am looking forward to trying some of the places she mentions and seeing how brunch and Asian American food continues to evolve.