“Some call him the [Anthony] Bourdain of China,” food writer Michael Maclaren once said of Christopher St. Cavish. Asked at the time how he felt about the comparison by Maclaren, a contributor to Time Out Shanghai magazine, St. Cavish laughed and said, self-effacingly, “Maybe one day I’ll get there! But [Bourdain] was way more talented … Read more
It’s hard to go wrong with beef, cheese and bread. Cheeseburgers? Magnificent. Cheesesteaks? Sumptuous. But a third member of this holy trinity only recently gained notice in Denver and across the country: New York City’s chopped cheese. Do not be fooled: Though it typically comes on a hero or hoagie roll, the chopped cheese sandwich … Read more
Jim Pittenger pulled up to Biker Jim’s Gourmet Dogs on his 10-year-old Harley Davidson last Tuesday, parked and walked through the front door. But instead of the usual exchange of greetings with employees, he said he felt “like a stranger in his own home.” Two weeks earlier, the 66-year-old announced on Facebook that he was … Read more
About 87 per cent of Balinese people identify as Hindu, in contrast to the rest of the archipelago, where Islam is the dominant religion – one that forbids the eating of pork. There are almost 200 restaurants in Bali selling babi guling. Photo: Kampoeng Bali Babi guling is very popular in Bali, where there are … Read more
About 87 per cent of Balinese people identify as Hindu, in contrast to the rest of the archipelago, where Islam is the dominant religion – one that forbids the eating of pork. There are almost 200 restaurants in Bali selling babi guling. Photo: Kampoeng Bali Babi guling is very popular in Bali, where there are … Read more
In the heart of downtown, it serves up everything from stuffed banh mi sandwiches and pan-seared bao to tacos and Prince’s Hot Chicken – a dish that has been a local hero for more than a century. Just be warned that its XXX Hot option is well named. Duolan Li, who was born in Hohhot, … Read more
Last year, Tung was asked to create a menu for the launch party of the inaugural Michelin Guide Vietnam (in which his restaurant is listed), and his bite-sized pho was the dish that generated the biggest buzz among attendees, most of whom were Vietnamese. The dining area is on the first floor of his Tardis-like … Read more
Swede Per Henrik Jonsson is the programme director at the International Culinary Institute (ICI), in Pok Fu Lam. He spoke to Andrew Sun. Working as a chef and culinary educator has taken me to many countries, but I grew up in Dubai and Athens, so Mediterranean and Middle Eastern hospitality has been ingrained in me … Read more
Cioppino at Sotto Mare in North Beach in San Francisco on Jan. 19, 2023. Douglas Zimmerman/SFGATE It’s been a year of ups and downs for Eat Like a Tourist, the column where I bravely dine at San Francisco’s most touristy restaurants to see if they’re actually good. Union Square’s Cheesecake Factory may have been a disappointing … Read more
Editor’s note: In this recurring column, SFGATE food writers celebrate the Bay Area’s rich deli culture by spotlighting longtime family-run delis — the neighborhood institutions — and the newer community sandwich hubs. Many cultures from around the world have developed unique sandwiches that reflect their bounty. There are sandwiches from Italian delis that specialize in cured meats, banh … Read more
