pan asian? pacific rim? ty

This was actually my theme for the Bacardi dessert competition, I made some exotic apple pie filling, with rum soaked raisins and tofu...I made some Spring roles that I then quick fried, dusted with powdered sugar.

They were presented with a little scoop of rum ice cream and a little chili chocolate sauce and garnished with a little pistachio powder.

( you can eliminate the soy and pistachio, it was there for added nutrition )

working in the restaurant that pioneered the term "hawaiian regional cuisine", i can only point you in the right direction without giving away the items we do in the kitchen.

think tropical and and warm weather for one. lychee fruits, dragon fruit, star fruit, mangos. you can use these to do sorbets. how about a tropical fruit terrine?

as for pastries, i love the concept of taking a twist on an old idea. "peanut butter and jelly sandwich"? using an almond flavored ice cream and a trpoical fruit compote sandwiched between 2 puff pastries? there's a freebee for you.

i'd do a lot of research on the subject. it's very easy to get into the mindset that anything asian can be used in combination with one another the result is something ridiculous that doesn't pay homage to it's inspiration or its roots.

i don't know of any books or sites that do only pastries, but do check out our restaurant cookbook called, "new wave luau". it might give you some ideas.

rice puddings with coconut sauce.....black sticky rice is a fun one to use.

Passion Fruit Butter on just about anything....bruleed tart would work well

Roasted Pineapple Tart, rum caramel....macadamia nut tart shell

Simple Syrup infused with flavors....thai basil or mint, citrus, over sorbet with chopped tropical fruit.

In the Philipines they do some cool stuff with purple sweet potatoes. Being a southern baker, sweet potato pie should be right up your alley. With coconut cream or something...9ball hit it on the head by mentioning to pay attention to the roots of the dish.