Summer is hot dogs and ice pops, shaggy dinners at dusk, the melting mixture of energy and malaise that gives the season its shape. But that’s not fall. Fall is crisp. Fall is orderly. There’s no malaise and no melt. Those anything-goes August dinners give way to meal plans sketched out on Sunday and empty … Read more
As we edge closer to the final quarter of the year, there seems to be an uptick in restaurant openings in Hong Kong despite dismal reports about the food and drink scene and some recent high-profile closures. We remain hopeful, with this month’s batch of openings including a high-profile Michelin-star Japanese sushi restaurant, the expansion … Read more
The first time I ever tried hot pot, I was living abroad in Chongqing, China — the hot pot capital of the world. My friends and I gathered around a large metal pot of boiling broth packed with different oils, spices and peppercorns. The server brought out raw meats and vegetables that we cooked ourselves, … Read more
“I would literally just eat a block of cheese with my hands,” she told the tabloid, adding that she fed her habit, in true addict style, sitting on her apartment floor alone in the dark. “It was the only thing that would make me feel somewhat whole.” Cheese contains a protein called casein that is … Read more
Lee Kum Kee, known for its wide range of sauces, has partnered with ramen restaurant chain Kyuramen to launch three new menu items to bring the flavours of Hong Kong to the United States. Kyuramen, known for its pan-Asian approach to Japanese ramen, sees the collaboration as part of its vision of preserving Asian cultural … Read more
Perhaps it’s red-hot spicy with a dash of chilli. Sometimes there’s no soup at all but a sauce to dip the noodles in. Ramen has surged in popularity in the United States, South Korea and other places. Retail sales in the US have risen 72 per cent since 2000, according to NielsenIQ, a sales tracker. … Read more
The world of Asian cuisine in metro Denver has become deeper, larger and more complex over the past few years as chefs and restaurants have begun focusing on regional cooking styles, elevated fare and fusion dishes that combine multiple kitchen traditions. Local diners, national food media and restaurant critics have taken notice, which has resulted … Read more
To be honest, udon are not my favourite Japanese noodles. I prefer soumen, a thinner, more delicate variety of wheat noodles, and the earthier soba made from buckwheat. When I do have udon, I prefer to eat them cold, dunking the noodles into a cup of light, fish-based dipping sauce. Nyumen, a soup of soumen … Read more
Maybe you’ve left one of your favorite restaurants wishing you could recreate a similar dish at home or wondered if you had it in you to turn flour and eggs into a delectable homemade pasta. Or perhaps you’ve streamed so many cooking shows you’re eager for the chance to finally say “Yes, chef!” for real. … Read more
After six weeks of blood, sweat, and miso ramen so spicy it could bring tears to your eyes, we have finally crowned a winner in The Denver Post’s annual food bracket challenge. This year, we pitted 32 of the best ramen purveyors against one another and, as always, we threw it open to readers to … Read more
