When we first tasted “ethnic” food, what counted as exotic and exciting was some stew made of indefinable ingredients and bearing a funny name. Moo goo gai pan. Spaghetti puttanesca. Pad thai. Pu pu platter.
But in this era of McDonald’s Sushi (trust me: it’s coming) and Indian frozen dinners, it’s time to update your palate. Try the Cold Jelly Chengdu Style. The Kaiseki Ryori. As long as you move beyond ordering the same thing you’ve been ordering since you were 19, you’ll be fine.