Category: Food & Recipes
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.
The celebrated restaurateur discusses his boundary-pushing take on Sichuan food.
The restaurateur and frequent Food Network contestant talks about why Chinese cuisine is so misunderstood in the United States.
The chef and restaurateur Sohui Kim explains why the once-neglected Asian cuisine has become so popular around the world.
Culinary experts discuss how the evolution of Chinese food in America suggests a bridging and increased understanding between the two nations.
Foreign visitors are often surprised by the richness of macro and microbrews in "the hermit kingdom."
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.
Mei Lin discusses why her parents opposed her becoming a chef and shares some of her favorite dishes.
Chef Cris Comerford reflects on how her Filipino roots prepared her to cook for heads of state.
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.
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.
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