Chūka (or chukka) is Japanese-Chinese fusion, and at Mimi’s that’s exactly what's cooked up in a comforting and classically retro-hip diner space.

Delicious new destinations for fried chicken, Tater Tot hot dish with a twist, Mayan and Korean cuisine and more.

Lettuce or Hong Kong kale with oyster sauce, Morning glory) Main Course (Chinese Sausage fried rice or Crispy noodles with chicken gravy), Dessert (Cantaloupe and sago or Dumpling in ginger syrup) and ...

Even though I don’t cook Chinese food all the time, I can hardly step into my kitchen without encountering ingredients, equipment and cooking methods that can be traced back to China. Adding a dash of ...

That’s when it struck me how very much Thai restaurants have become the burger-and-soda shops of the 21st century. When we ...

From the fiery dishes of Sichuan to more understated Cantonese classics, the regional diversity of Chinese food is on ... shrimp with lobster sauce and vegetarian dishes. But Peking duck takes ...

Just over 30 years ago, when Kurt Evans was 8 years old, he watched a movie called the The Last Dragon. It’s a campy karate ...

As a third-generation Cantonese chef who grew up in the beating heart of the Chinese restaurants and takeaways owned and run by my parents and my grandfather before them, writing these recipes felt ...

At the base of a mountain over 8,000 miles away from the base of Lookout Mountain, Neenuel Pattawi was a young man singing a ...

The crispy noodles soften under the rich aromatic gravy flecked with garlic ... fermented chilli bean sauce. This is traditional Chinese cooking at its simplest. This salad of crunchy cabbage ...

Stir 2 tablespoons of the oyster sauce, 1 tablespoon of the canola oil, 1 tablespoon of the cornstarch, and 1 tablespoon water together in a medium bowl until the cornstarch is suspended. Stir in 1 ...