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Q: One dish for which chopsticks prove more convenient than fork+knife/spoon?
the long thin sliced potatoes are hard to get on a spoon and a fork is useless. tudou probably is best left to chopsticks but you still will drop a few on the floor. trying to roll them up on a fork like pasta is a good way to raise your blood pressure.
Fried rice, other things served on a single plate/bowl/tray.... You can eat standing or if sitting you have a hand free for gesticulation.
TMaster:
Seriously?
Even here fried rice is served with a spoon, so I'm very surprised at your answer.
Scandinavian:
I use chopsticks, of course same advantage would apply to spoons for fried rice.
None.
Fact.
Fork and knife are a much more handy and sofisticated tools than chopsticks.
Prove is that you can prepare food in any way you want if you're then using fork and knife, without having to chop everything in pieces, bones included, and no need to behave like a scavenger every time you eat poultry spitting bones everywhere, on the table or - sigh - under the table.
well,, I've lived a long time in places where I got to use each.. they both seem to have advantages,,,, but as I've been with the funny sticks for a long time now, I will point out what I like about them. I like that with kuaizi one does not have to pick-up/set-down utensils as often. It feels funny to me now to change which western utensil I am holding/using... oh well,,, like all things, to each their own....
but kuaizi actually do suck regarding soup..... 
The correct answer is none.
What were they thinking?... you know...way back then.
5000 years ago...however long ago it goes...When was the first eating appliance invented?
As a beer fuelled, sports loving woman fancier I'm not entirely sure I know....but, hell, logic says it was a spoon shaped kind of tool.
Two sticks V a practical single implement that can be used for multi tasking........ duh!
In fact, sometimes chopsticks are handy. Especially if you happen to live in China.
Hotpot definitely.
And for just about all Asian food I would prefer the Kuaizi Spoon combo over a fork and spoon. But for any western food, a fork and knife is a must.
i tried thinking hard to remember one dish but unfortunately there's not a chance I would choose Chopsticks over a fork and a knife
I just noticed that even though I have chopsticks at home i actually never used them
I definitely prefer chop sticks for noodle soups (long noodles)..... spoons certainly don't do it and winding around a fork is not as efficient as just squeezing the noodles..... that is the only thing they are good for.
one dish?I give you 2 dishes:
sushi and sashimi.
Try to use a fork for that!
Besides, as there aren't so many wooden-made fork and knife, I feel more comfortable to put wood in my mouth then cold steel. Besides while holding chopsticks you can use ur other hand and to me, it feels more relaxed...
andy74rc:
Sushi: you can help with a knife to just roll it up on the fork.
Sashimi: what's the problem in using (gently) a fork?
nicholasba:
true, but why bother urself when u can use chopsticks?
true, but you need to be very very gentle in order not to spoil its texture, especially if is salmon....hence, the original question was: which one is more convenient...;)
I prefer to eat with chopsticks & spoon, honestly 
Having to cut my food in a dish sounds a bit awkward to me, now. I really like the simplicity of the chopsticks, there's a minimalist thing to it. Plus, chopsticks are easier to wash. Korean metallic chopsticks are not very convenient however (too heavy)
well,,, while we are on the subject,,,, someone has to say it.....
People,,, Let's get away from using One-times! Carry your Own
if we can make it look Cool,,,, like the Cool Western dudettes&dudes do it,,, then it might, just might catch on...
*I also carry my own cuz I have some nice exotic Ebony ones from Mindinao.... One-times rough texture hurts my teeth....
Salad.....hands down. It is easier to eat and It just makes sense.
Chop sticks for sure easier to clean , but i still use a fork to use with a good steak cooked southern USA style.
Well, kuaizi are basically just 2 sticks, so it takes a long time to master them. I haven't let go of my habit of trying to eat multiple flavours in one mouthfull, so it has forced me to become more adept at using chopsticks than the average local would be (locals usually nibble at dishes piece by tiny piece, and even eat bites of white rice). I make a mess at times, and I guess all the fidgeting with the sticks allows you to take the time to savour your food rather than guzzle it down with spade and pitchfork... but it does take longer. Maybe if you're working for an impatient boss (who isn't in China?), then the delicate chopsticks force your employer to give you more time to eat your meal, which also helps with digestion.
Once you're skilled at using them, there are of course advantages to using kuaizi. They're like tweezers. You can use them as a sieve for draining liquid out of a container. You can stir things gently with them, if the situation demands. I can even cut large chunks of meat & veg into smaller ones like I'm holding knife & fork.
In the end, it just seems weird to be shoveling a forkload of chinese food onto a spoon if you've always eaten with chopsticks. Western cutlery is probably a lot better for most things, but there's no harm don in using kuaizi.
