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    • Column One
      • Afghanistan
      • American Samoa
      • Armenia
      • Australia
      • Azerbaijan
      • Bahrain
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • Central Asia
      • China
      • Cook Islands

      • Cyprus
      • East Asia
      • East Timor
      • Fiji
      • French Polynesia
      • Georgia
      • Guam
    • Column Two
      • Hong Kong
      • India
      • Indonesia
      • Iran
      • Iraq
      • Israel
      • Japan
      • Jordan
      • Kazakhstan
      • Kiribati
      • Kuwait
      • Kyrgyzstan
      • Laos
      • Lebanon
      • Macau
      • Malaysia
      • Maldives
      • Marshall Islands
      • Micronesia
      • Mongolia
    • Column Three
      • Myanmar
      • Nauru
      • Nepal
      • New Caledonia
      • New Zealand
      • Niue
      • North Korea
      • Northern Marianas
      • Oceania
      • Oman
      • Pakistan
      • Palau
      • Palestine
      • Papua New Guinea
      • Philippines
      • Qatar
      • Samoa
      • Saudi Arabia
      • Singapore
      • Solomon Islands
    • Column Four
      • South Asia
      • Southeast Asia
      • South Korea
      • Sri Lanka
      • Syria
      • Taiwan
      • Tajikistan
      • Thailand
      • Tibet
      • Tokelau
      • Tonga
      • Turkey
      • Turkmenistan
      • Tuvalu
      • United Arab Emirates
      • Uzbekistan
      • Vanuatu
      • Vietnam
      • Wallis and Futuna
      • West Asia
      • Yemen
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Category: Food & Recipes

Junzi Kitchen

The menu at Junzi Kitchen, a fast-casual Chinese food chain, includes noodles and wrap-like 'bings' that give a modern twist to classic Chinese flavors. (Photo courtesy of Junzi Kitchen)


Fast-Casual Chinese Food Is Forging New Traditions in an Ancient Cuisine

Early Chinese immigrants in the U.S. opened restaurants primarily as a means to get by, the young restaurateurs behind many of the newest Chinese restaurants are more concerned with self-expression and sharing culture rather than survival.
May 24th by Michelle FlorCruz

How Mission Chinese Chef Danny Bowien Defines Authenticity

Asia in America: Mission Chinese Food Chef Danny Bowien
Current Affairs
Food & Recipes
The celebrated restaurateur discusses his boundary-pushing take on Sichuan food.
April 20th by Michelle FlorCruz

Kathy Fang Wants To Teach America About Real Chinese Food

Kathy Fang
Food & Recipes
The restaurateur and frequent Food Network contestant talks about why Chinese cuisine is so misunderstood in the United States.
March 22nd by Matt Schiavenza

Why Korean Food Is Having its Moment

(Robert Petrie)
Food & Recipes
Lifestyle
The chef and restaurateur Sohui Kim explains why the once-neglected Asian cuisine has become so popular around the world.
May 19th by Juan Machado

The Evolution of Chinese Food as a 'Cultural Ambassador'

A meal at a Chinese restaurant in Daly City, California. (Joanne Wan/Flickr)
Food & Recipes
Culinary experts discuss how the evolution of Chinese food in America suggests a bridging and increased understanding between the two nations.
August 25th by Eric Fish

Does North Korea Make the Best Beer in Asia?

A waitress carries jugs of beer to guests before the opening of the Pyongyang Taedonggang Beer Festival on the banks of the Taedong river in Pyongyang on August 12, 2016. (Kim Won-jin/AFP/Getty)
Current Affairs
Food & Recipes
Foreign visitors are often surprised by the richness of macro and microbrews in "the hermit kingdom."
August 16th by Eric Fish

How Chinese Food Became Hip in America

Ma-po tofu. (Filipe Fortes/Flickr)
Food & Recipes
Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States, discusses the evolution of American tastes for authentic Chinese cuisine, and why so many still find it alien.
March 8th by Eric Fish

Interview: Top Chef Winner Mei Lin on Fighting 'Submissive' Asian Stereotypes in the Kitchen

Top Chef winner Mei Lin. (Bravo TV)
Current Affairs
Food & Recipes
Mei Lin discusses why her parents opposed her becoming a chef and shares some of her favorite dishes.
May 29th by Clara Lambert

Interview: White House Executive Chef on 'Culinary Diplomacy' and Learning to Cook in the Philippines

White House Executive Chef Cris Comerford prepares quinoa black bean and corn salad in the old family dining room of the White House, August 20, 2012. (Sonya N. Hebert/White House)
Food & Recipes
Chef Cris Comerford reflects on how her Filipino roots prepared her to cook for heads of state.
May 18th by Juan Machado

Celebrating Momofuku Ando, Godfather of Instant Ramen

The Google Doodle on March 5, 2015 paid tribute to the late Momofuku Ando. (Google)
Food & Recipes
Multimedia
Today, Google commemorated the 105th birthday of the late Momofuku Ando, the inventor of ramen instant noodles, with a new Google Doodle. Here's a look back at three ramen-focused Asia Society programs and features.
March 5th by Tim Lau

Here's How Families in Three Asian Countries Welcome the Lunar New Year

People release sky lanterns in Pinghsi, a township in Taiwan's northern Taipei County, to celebrate the annual Lantern Festival on Feb. 28, 2010. (Patrick Lin/AFP/Getty Images)
Current Affairs
Food & Recipes
Happy Lunar New Year from Asia Society! As hundreds of millions travel home to celebrate with their families, here's a look at the legends, customs, and foods that mark the occasion in China, Korea, and Vietnam.
February 18th by Tim Lau

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