The complementary themes of “health” and “nutrition” played a prominent role at this year’s Top 100 Chinese Restaurants in US Competition.  The Competition’s award ceremony took place on November 11 at the Javits Center in New York City, in connection with the All Asia Food Expo and Cultural Food NY Expo.  Here’s how the twin themes were evident throughout the festivities:

1. For the first time, a new category – Nutrition-Friendly Menu – was included as one of ten Competition categories.  One hundred restaurants from throughout the nation were recognized for offering healthful menus.  The criteria for this category consisted of:
a. Offering brown rice as an option
b. Offering low-sodium soy sauce as an option
c. Incorporating fruits and/or vegetables in your recipes
d. Using low-fat, lower-calorie preparation methods, such as steaming, poaching, broiling, grilling, etc.
2. “Healthy Dining” was the theme of Competition’s media luncheon.  Celebrity chefs Martin Yan and Lee Anne Wong addressed the media guests, explaining the many ways in which traditional Chinese cuisine is inherently healthful, such as by focusing on many fruits and vegetables, using small amounts of oil, incorporating herbs and spices for flavor, and using only small amounts of meat.  The two high-profile chefs encouraged Chinese restaurant chefs to emphasize these principals in their cooking whenever possible.
3. On week before the Competition awards ceremony, a media luncheon was held at Shun Lee West on Manhattan’s Upper West Side.  Dietitians from Healthy Dining worked with the chefs at Shun Lee in modifying the luncheon menu to meet Healthy Dining’s nutrition criteria.  The changes suggested by Healthy Dining included using less oil for the fried rice, flash frying some of the dishes in water instead of oil (which Chef Martin Yan identified as standard practice in China), and substituting chicken for pork in the dumplings.  Finally, to make the menu a “thoroughly Healthy Dining experience,” the one red meat dish originally selected for the menu was replaced with a delicious grilled shrimp dish.  Healthy Dining completed nutrition analysis for all the dishes, and the numbers – calories, fat, fiber, etc. – were shared with the guests.  Everyone raved about the luncheon, a tribute to Shun Lee West and a testament to how healthful dining can be delicious dining.
4. The awards banquet – held at the New Yorker Hotel – also included a healthy dining focus.  After reviewing the recipes and completing nutrition analysis for some of the dishes, Healthy Dining dietitians approved several of the menu items as meeting Healthy Dining’s nutrition criteria.
5. An educational seminar about Healthy Dining was presented at the All Asia Expo.  Erica Bohm, Healthy Dining’s VP & Director of Strategic Partnerships, coordinated the seminar, which included a panel consisting of:
a. Jacqueline Newman, dietitian and Chinese cuisine expert
b. Eric Lee, owner of Peking Chef in Shavertown, Pennsylvania
c. James Asaro, sous chef at Ruby Foo’s in New York City
The attendees learned about how to integrate healthy dining principals into their recipes and menus.  Ms. Newman emphasized the portion size as an important component of healthful dining.  Eric Lee spoke passionately of his commitment to serving guests healthful cuisine.  Over the years, he has taken many steps in this direction, such as reducing the number of fried items, offering brown rice, using low sodium soy sauce, using only white meat chicken, and even banning smoking from his restaurants.  Chef Asaro expressed his deep appreciation and respect for Asian cuisine.  He also spoke about how much more health-conscious their guests are today compared to several years ago.

Erica told the attendees about the Healthy Dining Program and the partnership between this unique California company and Chinese Restaurant News/Asian Restaurant News.  She showed the new website, HealthyDiningFinder.com, that publicizes restaurants that offer a selection of healthful menu items and corresponding nutrition information.  As Erica explained, the website and participating restaurants are publicized through health professionals, health organizations, health insurance companies, employers, and others seeking to assist Americans in adopting healthier lifestyles.  Even Google recognizes the unique value of the information provided on HealthyDiningFinder.com.  Google Maps now links to the nutrition page of restaurants included on HealthyDiningFinder.com.

How else do participating Healthy Dining restaurants benefit? They are authorized to use the Healthy Dining logo in connection with approved menu items, along with HealthyDiningFinder window stickers, certificates of recognition, and more.  All these tools serve to demonstrate to guests that your restaurant has a selection of healthful menu items. 

One central component of the Healthy Dining Program is nutrition analysis.  For those restaurants that don’t already have analysis of their menu items, Healthy Dining is available to provide it.  And it’s not necessary to have analysis done on all your items – a minimum of four (of your healthier dishes) is a great way to start.   Healthy Dining’s registered dietitians conduct the analysis, which is based on the recipes used in your restaurant.  (That is, it’s not based on actual food samples.)  Many your guests will surely appreciate your making this information available. 

The Healthy Dining Program – including HealthyDiningFinder.com – is an innovative and effective way to showcase the healthfulness of Chinese cuisine.  If you’re interested in learning more about this program, please contact Erica Bohm at 800.953.3463, ext. 7112 or Erica@healthydiningfinder.com.