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: ...

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 ...

TRADITIONAL Cantonese cooking gets a fresh take at this stylish city spot where authentic flavours are preserved, but presented with a lighter, more contemporary touch. YEN, the Chinese restaurant in ...

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 ...

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

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 ...

To me, Cantonese food is intricate and involves a certain form of fine art to whip up dishes for a wholesome experience behind the long culinary history. I often dub it as the French cuisine of the ...

TASTE OF HOME: Chef J. Chong, who grew up in Toronto's large Cantonese community, sees a hunger in the Asheville area for good Chinese cuisine. She recently started to answer that call, hosting two ...

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 ...