A wave of new restaurants are challenging diners to go beyond sesame chicken and crab Rangoon. In Manhattan, the restaurant Cha Cha Tang serves French toast with violet ube cream alongside classic ...

If you're a fan of Cantonese food, you've definitely had this scrambled egg dish. Here is the ingredient that makes the ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. In the kitchen of The Chairman in Hong Kong, a chef is preparing one of the restaurant’s signature dishes: ...

Monica Burton is the former deputy editor of Eater.com where she covered restaurants and food culture from 2017 to 2025. Today, Michelin announced the launch of its first guide to “fine Cantonese food ...

SOMETIMES A MEAL isn’t as simple as it seems. So it was last month at Hakkasan, a Cantonese restaurant in Manhattan, where a progression of elemental, refined dishes was set before me. There were ...

Sauteed chayote with minced pork, golden yolk luffa, spicy stir-fried clam, crispy stuffed chicken and well-done beef vermicelli from Colette. (Mariah Tauger / Los Angeles Times) No cuisine is a ...

Helen Yung earns her living making ice cream, but for her, Chinese food is serious business. On a Saturday afternoon in July, she arrives at New Hong Kong Restaurant in Central Phoenix with two canvas ...

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There are several sub-categories when it comes to Chinese food, like Teochew, Hakka, and Hokkien. In my personal opinion, ...

Last May my colleague Lucas Kwan Peterson wrote a column about a string of 1980s-era Cantonese restaurants that had recently closed in the San Gabriel Valley. The closures included three Monterey Park ...