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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

Photos: 10 Asian Desserts for Scorching Summer Days

Almond jelly, above, uses blanched apricot kernels sometimes called "almonds" which are smaller than almonds and have a stronger flavor. (nemo's great uncle/Flickr)
Food & Recipes
Multimedia
From durian to falooda and more — ten delicious dessert recipes from our archives to help make summer's heat more bearable.
July 9th by Bette Ha

Interview: Food Writer Diana Kuan Gets Creative with Chinese Cuisine

Diana Kuan's "Chinese Takeout Cookbook" (Ballantine Books, 2012).
Food & Recipes
Arts
The author of "The Chinese Takeout Cookbook" dishes on trying new flavors, from New York City to Beijing.
June 27th by Kathleen Caulderwood

Photos: Australian Chef Lance Seeto's Take on Healthy Eating — the Fijian Way

Thai chicken and galangal soup (Tom Kha Gai) – a classic Thai soup made from chicken stock, Suva-grown fresh galangal and fresh coconut cream, with bamboo shoots and baby corn. (lanceseeto.com)
Food & Recipes
Multimedia
Born in Papua New Guinea, with Australian-Chinese roots, Chef Lance Seeto explores traditional Fijian cuisine and reimagines a philosophy of healthy eating.
June 25th by Bette Ha

Interview: 'Spice Spoon' Blogger Samples Pakistani, Afghan and Iranian Cooking

Chicken kebab sliders with mint aïoli, one of the many delicacies highlighted on Shayma Saadat's blog "The Spice Spoon." (Shayma Saadat)
Food & Recipes
Lifestyle
Toronto-based writer and photographer Shayma Saadat draws on her mixed heritage to cook up an award-winning "food memoir" blog.
June 19th by Amna Khawar

Interview: Comedian Margaret Cho on Hot Food, Confucius and Her Next Tattoo

Food & Recipes
Lifestyle
The groundbreaking Korean-American comedian answers five questions from Asia Society's Clara Lambert.
May 2nd by Clara Lambert

Interview: Food Writer Michael Krondl Explores the Delicious Desserts of Kolkata

The classic golab jamun. (roland/Flickr)
Food & Recipes
Lifestyle
Food writer Michael Krondl shares what leads him to travel the world to see how different cultures embrace desserts — particularly in Kolkata, India.
April 23rd by Farisa Khalid

Video: Watch Chef Simpson Wong Cook His Famous Lobster Egg Foo Young

Chef Simpson Wong's Lobster Egg Foo Young, named one of the top eight dishes by The New York Times in 2012. (Tahiat Mahboob/Asia Society)
Food & Recipes
Multimedia
Step into the kitchen with New York-based Malaysian chef Simpson Wong and learn the inspiration behind his "Asian locavore" restaurant Wong.
March 27th by Tahiat Mahboob

Multimedia: 'Ramen Dreams' Chef Picks His Five Best Ramen Joints in United States

Chicken-based tori paitan broth at Totto Ramen in New York, N.Y. (Keizo Shimamoto)
Food & Recipes
Lifestyle
A ramen fanatic who consumes an estimated 600 bowls a year picks his best ramen spots in America.
February 25th by Michael McAteer

Photos: Our Favorite Lunar New Year Food Pics (So Far)

"Homemade fried taro chips for Lunar New Year 2013." (wwtang)
Food & Recipes
Multimedia
A look at what our readers have been eating for Lunar New Year 2013 from around the world.
February 14th by Tahiat Mahboob

Photos: What Are You Eating on Lunar New Year? Instagram Us at #AsiaSocietyLNY

Folded dumplings filled with sweet potatoes, waiting to be deep-fried. (Tahiat Mahboob)
Food & Recipes
Multimedia
On the eve of Lunar New Year. Asia Blog wants to see what you'll be eating to ring in the Year of the Snake. Instagram us your photos with #AsiaSocietyLNY.
February 5th by Tahiat Mahboob

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