Fresh fish straight from the lake, cleaned and fried outdoors over fire — crisp, simple, and full of village flavor.

Noisette’s executive chef, Tim Lu, bought Chinese kaluga from The Caviar Co. until prices went up by $10 an ounce, he said.

The post Ex-Din Tai Fung chef revives grandfather’s ngoh hiang recipe & offers 11 fried rice variants appeared first on ...

If you go into a restaurant and order fresh fish and say you want it fried, the Chinese will say, ‘Are you nuts?’ But if you steam it, then you can really taste the freshness and the flesh won ...

Shang Palace Chinese Restaurant at Shangri-La Bangkok proudly introduces Executive Chinese Chef Kwok Ka Wai, who brings with ...

Just a 30-minute train ride away from downtown Tokyo, Yokohama is the less frenzied, breezier sibling – figuratively and ...

Run by a Chengdu native, Red Chilli Sichuan Restaurant has been schooling Perth on the diversity of Sichuanese cuisine for 11 ...

Plus: a Wagyu steakhouse expands (with one of the city's best cheesesteaks), a trendy Chicago sandwich shop lands in L.A., ...

SINGAPORE - When Aston Soon opened Astons Specialties in a corner coffee shop in East Coast Road in 2005, he did so with some ...

The fluffy handmade baos are being lightly toasted and wrapped around fried fish with a slice of cheddar and house-made ...

Did you know that Putian in Fujian, China, where Putien restaurants get their produce, has sweet, plump razor clams; juicy, ...