I would think the high heat would be especially detrimental to the oils that are used in Asian restaurants. Damage to the oil could perhaps be mitigated by using a saturated fat like coconut oil, though you're changing the flavor using such oils. Coconut oil would certainly work for Thai cuisine.
I settle for close enough flavors. I'd rather cook at a low temperature for a longer time and rely on the spices and such to make it taste how I want. It may not be exactly like the restaurant, but the nutrition quality is higher.
FYI...I believe Asians don't like being called Oriental.
Then again, I could be wrong as I'm not Asian.