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 ...

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: ...

Chinese regional cooking can actually be classified to include 63 different types, although the "big eight" that receive the most attention are Anhui, Fujian, Hunan, Jiangsu, Shandong, Zhejiang, ...

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 ...

There is something irresistibly enchanting in the scent of crackling rice on the wind a warm, comforting reminder of kitchens filled with laughter, warmth, and stories. Traditional Cantonese cuisine ...

Jackson Boxer, owner of Dove and Brunswick House may be best known for his cheeseburgers and caviar pasta, but discovered a world of prandial perfection in Hong Kong ...

During a dim sum meal, a Cantonese friend once casually mentioned that part of the Chinese characters that spell liu sha bao — the fluffy, springy steamed buns that ooze sweet egg custard — translate ...

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 ...

Chef Jaime Gonzalez has worn a lot of toques in his San Antonio kitchen career, including stints at multiple hotels and, most recently, as the executive chef at Pearl restaurant Carriqui. Now, the ...

There’s a new food option for customers stopping at the Grand Rapids Downtown Market. Myanmar Meals has opened inside the market, offering Burmese and Cantonese cuisine. Items on the menu include ...