Chefs specialised in 12 Asian cuisines at your service. We design menus, train teams, develop products and transform your gastronomic offering with authenticity and culinary rigour.
Every project is unique. We adapt our methodology to the type of business, the culinary concept and the commercial goals of each client.
We create complete Asian cuisine menus or themed sections for your offering. Dish selection, standardised recipes, technical data sheets, costings and pairing suggestions. Tailored to your client profile, average spend and kitchen capacity.
Request information →In-person training at our showroom or at your premises. Asian cooking techniques, handling of specific ingredients, base preparations and mise en place. Workshops of 4 to 20 hours adapted to your team's level and the cuisines you want to master.
Request information →We work with manufacturers and producers to develop new product references using Asian ingredients. From conceptualisation to final technical data sheets, including prototypes, industrial recipe refinement and organoleptic validation.
Request information →Trend report on Asian cuisines for Europe: K-Food, J-Food, Southeast Asian cuisine and the new wave of lesser-known culinary traditions. Advisory on which proposals have the most potential in your market and how to position them.
Request information →We organise professional tasting sessions so you and your team can experience the products before incorporating them into your menu or catalogue. Reference comparisons, pairings and culinary applications with our product specialists.
Request information →Comprehensive advisory for the opening of an Asian restaurant or cuisine section. Concept, menu, supplier selection, kitchen design, team training and support during the first months of operation.
Request information →We are not a generalist consultancy agency. We are a team of chefs and gastronomic technicians who have spent years working exclusively with Asian cuisines, who know the ingredients first-hand and who have been to the countries of origin.
Japan — Specialist chef
Kaiseki, ramen, izakaya, sushi. Trained in Tokyo and OsakaKorea — K-Food specialist
Fermented products, K-BBQ, contemporary Korean cuisine for EuropeChina — Regional cuisines chef
All 8 Chinese cuisines. Sichuan, Cantonese, dim sum and northern cuisineSoutheast Asia — Gastronomic technician
Thailand, Vietnam, Indonesia, Malaysia, Cambodia and MyanmarIndia — Spice specialist
Indian regional cuisines, masalas, curries and vegetarian traditionOur working method
Initial diagnosis
Visit to your premises, analysis of your current menu and interview with the kitchen team to understand your starting pointPersonalised proposal
Project design with scope, timeline, deliverables and a fixed budget with no surprisesExecution and training
Project delivery with in-person sessions at the showroom or at your premisesPost-project follow-up
Support during the first 30 days of implementation and recipe adjustment if neededAll projects include full technical documentation: recipes, data sheets, costings and training materials.
Deep mastery of each culinary tradition: ingredients, techniques, culture and how to adapt every cuisine to the European palate and market.
From artisan ramen to kaiseki. Dashi, umami, fermented products, sushi, yakitori and izakaya.
The K-Food wave in full: fermented products, K-BBQ, jang and the contemporary cuisine of Seoul.
The 8 great traditions: Cantonese, spicy Sichuan, dim sum, Shanghainese, Beijing and more.
The perfect balance: sweet, sour, spicy and salty. Aromatic curries, nam pla and tropical herbs.
Freshness and herbs. Pho, bánh mì, bún bò Huế and the culinary traditions of the north and south.
The spice subcontinent: regional curries, tandoor, southern vegetarian cooking and artisan masalas.
17,000 islands of flavour. Tempeh, sambal in twenty varieties, rendang and authentic nasi goreng.
Malaysia, Singapore, Cambodia, Myanmar and the Philippines: unique cuisines with exclusive hard-to-source ingredients.
Over 200 gastronomic consultancy projects at restaurants, hotels, chains and manufacturers across Spain, Portugal and France.
"The AsiaFoods team helped us design our Japanese cuisine menu from scratch. Not just the recipes: they trained us, explained every ingredient and supported us throughout the launch. A massive leap in quality."
"We wanted to launch a sauce range with an Asian profile and had no idea where to start. Their product development team worked with us for three months and the result exceeded all expectations."
"The training our F&B team received was transformative. Our chefs now understand Korean fermented foods, know how to balance umami and design dishes with a confidence they simply did not have before."
Tell us about your project and one of our specialist chefs will contact you within 48 hours with a proposal tailored to your concept.