Let’s face it — corporate America’s entry into the Asian food sector years ago has brought us many fun dining experiences.  I don’t have to name too many names — P.F. Chang’s, Big Bowl, you get the idea.

We ushered our dad into a P.F. Chang’s in Edina, Minn. about six or seven years ago — to show him how “cool” it looked inside.  And to see how good those chicken lettuce wraps are.  He was not impressed.  The stir fry dishes were too salty.  The food didn’t appear to be cooked correctly in the woks.  In short, it wasn’t his cooking.

Dad gives commentary on the samplings we tried at The Big Bowl in Edina, Minn.

Nearly a decade later — my dad is finally starting to see the light on what these places can tell him.  They are destinations for those seeking a great time.  The food is good and it’s usually presented magnificently.  Their offerings cater to popular tastes — and their menus and specials reflect what people really, really want.  Their interiors are beautiful.

While Red Moon may never have the financial backing to create such an opulent setting, we can learn from the experience these places offer.  What are we doing at the moment to try and compete a little better?

• We are improving our marketing media: menus, Web site, flyers, coupons — all with cheekier copy
• We are considering beer and wine and possible interior improvements to go with
• We are developing menu items that appeal to more mainstream tastes but compliment and accentuate the Cantonese cuisine and style we’ve already mastered.  Of course, we’ll have some chicken lettuce wraps — haha, better late than never.
• We are emphasizing local ties — just joined the local chamber

Monday night, my dad brought his kitchen staff, my brother Alex and me to the Big Bowl in Edina, Minn.  He wanted to see their take on the Mongolian BBQ, (something we’re not planning to replicate, fyi).  We ended up getting a number of things on their menu labeled “Wow!” meaning extremely popular.  I really wanted him to try a corporatized-Americanized-Asianized salad.  Why?  Because they’re good.  They’re popular.  And because I knew my dad could come up with something as good — likely better.

A dressing recipe comes together: a secret I won't be sharing, not even during an episode of "Cooking with the Kwans."

Years ago, he concocted an amazing sesame dressing but stopped making it.  Just last night we  brought it back from the grave with a few touches I suggested.  We think we’ve found the key to a couple new menu items — including a chopped Chinese chicken salad.

There’s never any shame in learning from the competition.  Especially if they seem to be doing things exceedingly well.  The envy sometimes gets you thinking.  Not about becoming a copycat — but about how you will unleash your own ingenuity.  The stuff that will make you become a little bit envied, studied, admired.

Thursday night, we experimented with our own chicken lettuce wraps. We finally have something we want to sell -- and it's all in the sauce.

I have found the source of the five pounds I am going to gain in the next two weeks.  And I don’t know what to call it.  My dad calls it breakfast.

And before you go turning your nose up at this concoction, you must hear me out.  A note, you ought to like either one or both of the following to imagine what this might taste like: hot and sour soup and fried rice.  And not just any bowl of either, but my dad’s — which are phenomenally better than some of the crap I’ve sampled around the country.

Hear me out, before you go turning your nose up at this bowl of goodness.

So here’s what it is:  fried rice with some hot and sour soup poured over-top.  And that’s it.  Amazing.

I think I know why I like it so much.  When I was a kid, I’d go wait tables on Saturdays with my dad at our first restaurant, Kwan’s Chinese Cuisine (54th and Penn Ave. in Minneapolis — still there, same owners we sold to 14 years ago), all I would eat was fried rice with my dad’s homemade warm sweet and sour sauce on top.  This new deal is the grown-up version — with some spice, a little tofu and all the other hot and sour soup fixings.

I love the spiciness, the bite from the vinegar and the tinge of sweetness that my dad adds to his hot and sour.  Super  addicting.  Come try it sometime.

But the real question is, could I sell it?  If I did, how might I come up with a name for it?

And since I plan on eating more tonight… I made sure to workout today.  I’m trying a Gold’s Gym and I managed a two-mile run around Shakopee.