A man who bought noodles during a visit to Chinatown was left stunned by the warning label on the packaging. Along with all the nutritional information you’d expect to find on store-bought food came the bizarre piece of health advice, leaving him doubt whether to proceed with making it for his tea. “Just got these … Read more
One of the biggest home design trends in the last 25 years is the rise of the open kitchen. Watch any home renovation TV show and the most frequent advice given by the construction expert is to tear down the walls separating the cooking space from the living and dining room to create one large, … Read more
Honestly, it’s not that hard of a sell. As at Americans’ favorite quasi-upscale chain, the Cheesecake Factory, Din Tai Fung’s success hinges on utterly reliable, totally consistent quality. On each of my two recent visits, the food was exactly the same; each time, it was unimpeachably excellent. A beef noodle soup was warming and rich; … Read more
Take a bite out of history with our exclusive series on the delicious ingredients, dishes and techniques behind the unique taste of Hong Kong. With a rich umami broth, springy instant ramen noodles and tender marinated meat slices, beef satay noodles represent comfort in a bowl for many Hongkongers. The dish can be found mostly … Read more
In 2017 Lin Jie Kong, at the tail end of a road trip, stopped for food in the tiny Australian town of Karuah, New South Wales. She was expecting the usual pub fare – fish and chips or chicken Parmesan. Instead, she found a restaurant serving Australian-Chinese favourites such as sweet and sour pork, Mongolian … Read more
The restaurant that sold them turned out to be closed, so he booked into a hotel for the night and early the next morning returned to get the shot. Michael Zee, author of Zao Fan: Breakfast of China. Photo: Michael Zee He then got back on the train to continue his journey, but within an … Read more
After the partition of India and Pakistan in 1947, he moved to Amritsar and started a shoe business. Lim is a third-generation Chinese Indian; her grandfather moved from China when he was 13. Photo: Katherine Lim Today, Lim is known in India for her role in popularising Hakka cuisine, which is rich in pickled, cured … Read more
The salad might seem like a random compilation of ingredients, but each component represents a desire for the year ahead. You see, the Chinese are obsessed with eating to manifest wealth just like the British drink for … well, just like the British drink, full stop. Yusheng originated in Malaysia and Singapore, but has become … Read more
Oxford was a very academic place and most of my friends’ parents were pushing them to practise their instruments or do their homework, but my parents were relaxed. I wasn’t terribly good at doing my homework, but I did do a lot of cooking and drawing and painting. Dunlop as a child, cooking in Oxford. … Read more
Mar, who was born in Seattle, is Chinese American, and, for all of her evident Francophilia, she threads her menu at Le B. with references to her heritage, as well as to its historical interpretations. Her cooking feels most assured, most alive, when sheâs playing in the space between Chinese and chinoiserie, as in a … Read more
