Top five ingredients in Asian bowls on Canadian restaurant menus

Thursday, March 31st, 2016 - 3:12 am
Top five ingredients in Asian bowls on Canadian restaurant menusBy Kristin MenasFebruary 10, 2015

BG Urban Café’s Chicken Masala Rice Asian BowlAccording to Technomic MenuMonitor data, the top ingredient in Asian bowls is chicken. Listed 1,527 times on Canadian menus, chicken is a diverse protein that can adapt to a wide range of Asian flavours. Some of the most popular flavours paired with chicken in Asian bowls include curry, onion, spicy and tomato. Looking at a specific example, BG Urban Café menus its Chicken Masala Rice Bowl, featuring tandoori chicken, curry sauce and jasmine rice.

The second-most popular ingredient used in Asian bowls is beef, appearing 1,030 times on menus. Beef is a heartier protein, offering guests a more filling meal option. The leading types of Asian bowls topped with beef include Asian noodles, curry dishes and stir-fry. For example, Fox & Fiddle’s Beef Vindaloo is a spicy curry entrée made with sliced beef, spices and cilantro on a bed of rice.

Also ranking among the top ingredients is shrimp, which is featured in 832 Asian bowls appearing on Canadian menus. As a seafood protein option, shrimp is mild in flavour, making it an ideal component to spotlight bold Asian flavours from sweet-and-sour to spicy. Richtree Natural Market Restaurants offers shrimp stir-fry with shredded Asian vegetables and a choice of hoisin-sesame, citrus-teriyaki or spicy Thai sauces.

See also:

Top five ingredients in Asian bowls on Canadian restaurant menus

About the Author

Kristin Menas is an Assistant Editor at Technomic Inc. in Chicago. She is responsible for writing content for the company’s Canada-focused newsletters and reports, as well as contributing editorial content for Technomic’s Digital Resource Library, a searchable online database that features industry data and news briefs on the Top 250 chains and leading multiconcept operators in Canada. She also tracks trends within the convenience store sector and analyzes U.S. restaurant marketing strategies. Menas earned a Bachelor’s in Journalism from Eastern Illinois University.

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