Gwai Lo’s (Western/European) cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries, including (depending on the definition) that of Russia, as well as non-indigenous cuisines of Australasia, Latin America, North America, and Oceania, which derive substantial influence from European settlers in those regions. Western cuisines are diverse by themselves, although there are common characteristics that distinguish Western cooking from cuisines of Asian countries and others. The biggest contrast – meat is more prominent and substantial in serving-size. Steak and cutlet in particular are common dishes across the West. Western cuisines also put substantial emphasis on Grape wine and on sauces as condiments, seasonings, or accompaniments. Many dairy products are utilised in the cooking process. Wheat-flour bread has long been the most common source of starch in this cuisine, along with Pasta, Dumplings and Pastries, although Potato is a major starch diet of the West. Salads (cold dishes with uncooked or cooked vegetables with sauce) are also an integral part of European cuisine. European meals are usually served in distinct courses, where dishes are presented sequentially. ~ Wikipedia.
Contrary to Chinese or Asian cooking, GwaiLo’s style is really quite rigid. Recipes are often exact to be comply with; thus making them easily compilable and passed on. Ever wonder why there are so many GwaiLo cooking/recipe books as compared to Chinese? Well, now you know (LoL)!
Here, at The VianD, the GwaiLo dishes presented are mostly tweaked by means of introducing or substituting local ingredients (obviously with a little bit of culinary sense) without losing too much of the flavors and authenticity of the dish. Beside being adventurous and creative, it is also because of the accessibility/availability of certain fresh ingredients as opposed to using dried imported western ingredients. Anyway, if it taste good, looks good, who cares and why not, right ??