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 ...

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: ...

There are several sub-categories when it comes to Chinese food, like Teochew, Hakka, and Hokkien. In my personal opinion, Cantonese food is intricate and involves a certain form of fine art in order ...

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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 ...

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 ...

Once crowded out by heavily sauced, batter-fried, Americanized food, the subtle and elegant dishes of a great regional-Chinese cuisine are back on the menu around the U.S. As the WSJ reports: Over a ...