It's not true that all Asian food is hot. There are a wide range of spices that produce dishes that vary in flavor from delicate to fiery. All points on the spectrum exist in Chinese cooking. In general, Thai and Indian cuisines are bold and full-flavored. It combines French technique with Asian ingredients.
Most Vietnamese dishes are subtle, but definitely seasoned.
Another misconception is that Asian food is high in sodium . It's possible to make many Asian dishes that are very low in sodium using flavor-boosters such as ginger and curry. Many Asian dishes are steamed, and others are stir-fried with only a small amount of fat. Since most of Asia is near water, there are a lot of seafood recipes. Another concept that's apropos in Asian cooking is the role of grains.