The Grill Looks East.

The article focuses on the adoption of Asian grilling techniques by U.S. restaurants and supermarkets. The Slap Yo's Daddy BBQ team led by its pitmaster Harry Soo marinates chicken in powdered honey from Korea, palm sugar from Indonesia and tamarind powder from the Philippines. Mohan Ismail, chef at Rocksugar Pan Asian Kitchen of Cheesecake Factory Inc., says that 20% of its menu are Southeast Asian grilled dishes. In 2009, Givaudan regional executive chef Thomas Cai created a new flavor made from Asian sauces using ingredients such as Thai lemongrass.