The modern concept of fine dining often uses a dynamic fusion of similar cuisines to offer the guests a variety of flavors, aromas, and colors to satisfy all the senses.

When it comes to East Asian cuisine, which is part of the great Asian cuisine, it includes Chinese, Japanese, Korean, Indonesian, Mongolian, Taiwanese and Tibetan food. As this is the most populous region in the world, there are many sub-regional cuisines (especially in China). All of them use a local mixture of spices and specific styles of processing the food. That creates countless variations on the theme of Far Eastern cuisine.

Ingredients common in the eastern and southeastern regions of the continent include rice, ginger, garlic, sesame, chili, dried onions, soy, noodles, mung beans, seafood, mutton (Mongolia), bok choy (Chinese cabbage), tea and tofu.

Stir frying, steaming and deep frying are common ways of cooking to all far east cuisines.

While rice is common in most Asian cuisines, different varieties are popular in different regions. Glutinous rice is rooted in the culture, religious tradition and national identity of Laos. Basmati rice is popular in the Indian subcontinent, jasmine rice is often found throughout Southeast Asia, while long grain rice is popular in China and short grain rice in Japan and Korea.

A very popular Chinese food, a traditional Chinese meal Dim Sum is made up of small plates of dumplings and other snack dishes and is usually accompanied by tea. It’s a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch.

There are over one thousand dim sum dishes in existence today, and they can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late-night snacks. As a part of modern or traditional cuisine, Dim Sum is included in the offers of many of the fine dining restaurants worldwide. In addition to traditional dim sum, some chefs also create and prepare new fusion-based dim sum dishes. Many dim sum dishes are made of seafood, chopped meats, or vegetables wrapped in dough or thin wrappings and steamed, deep-fried, or pan-fried. The most popular sorts are dumplings, soup dumplings, rolls and buns.

Sushi is a traditional Japanese dish of prepared vinegared rice usually with some sugar and salt, accompanied by a variety of ingredients. Sushi is made mostly with fish: raw tuna, or salmon, but many types of sushi are vegetarian. It is often served with pickled ginger, wasabi, and soy sauce. Today many cuisines make their own combinations of sushi or have the options to be personalized by guests themselves.