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Wor Shu Duck, also called Mandarin Pressed Duck or Almond Pressed Duck, was a popular Cantonese dish in Chinese and Polynesian-themed restaurants in the United States in the 1950s-...
From contemporary Peking duck a la Hutong and Mott 32 to iconic Peking duck houses like Sha Tin 18, here’s where to find the best Peking duck in Hong Kong… If you’re craving a perf...
Duck rice in Singapore spans Hokkien-style gravy-heavy bowls and lighter Teochew braised versions, with 12 hawker stalls highlighted across areas such as Hougang, Sin Ming, Chinato...
Rui Heng Braised Duck at 703 Hougang Ave 2 is a well-reviewed stall known for its duck rice sets from S$5, often drawing long lunch queues and closing two Thursdays monthly. The re...
Navy Yard just got a hip new option that feels like a festive, locally grown addition to the neighborhood. Canton Disco, the brainchild of nearby Side Door Pizza co-founder Brian S...
Chinatown Complex houses 2 closely located duck rice stalls, Run Ji Cooked Food and Jin Ji Teochew Braised Duck & Kway Chap, compared for differences in flavour, portion and pr...
A masterclass in smoking duck breasts the Sichuan way, but with used teabagsWhen I worked at River Cottage HQ, we used to smoke duck, rabbit and fish in a smoker made out of an old...
Spring in DC means the city’s best tables get even better. Duck Duck Chef: Eric Adjepong Takes the Jurgielewicz Duck to Ghana CUT by Wolfgang Puck at Rosewood Washington DC launche...
This Chinese chain does dumplings with glossy wrappers and some interesting fillings like pork, shrimp and fish roe.
The Place Tucked along Outram Road, Long Ji Zi Char is one of those classic neighbourhood zi char spots in Singapore which has been on my to go list for the longest time. The resta...
Imagine a wrapper so thin it’s almost translucent, yet strong and chewy enough to cradle a mountain of savory filling — that’s the magic of fresh moo shu pancakes, or chūnbǐng (春...
One of Southeast Asia's most iconic dishes is getting a starring role Two Roosters founders Terence and Julien (who were both born in the year of the rooster, hence the name), have...
Crispy Fried Chicken Wonton is part of both the bar or “rum shop” scene as well as an appetizer at many Chinese restaurants in Trinidad and Tobago. This fried chicken wonton recipe...
The new Chinese opening where dim sum steals the show Banquet 88 is a new Cantonese restaurant from the guys behind Good Fortune Club (in Wimbledon and Ealing) and Tao Tao Ju (in C...
Real talk: most takeout Orange Chicken is sugar, food dye, and regret. This version uses actual oranges, and the difference is embarrassingly obvious. Thick, glossy sauce, genuinel...
Bak chor mee, paofan, haw flake flavours, freshly reimagined at JIE: Chefs Lee Kook Siong and Ooi Poh Kuan infuse inventiveness in JIE's new seasonal menu, bringing boldness to Buk...
Moo shu pork is an iconic Chinese restaurant dish of stir-fried pork, cabbage, carrots, and mushrooms, served on paper-thin, chewy pancakes with a sweet hoisin-based sauce. It is a...
Ditch the fiddly pleating for this clever pan-flip wonder. A punchy pork filling meets a lacey golden base – did someone say “weeknight showstopper”?
Natsumi Saeki was 7 years old when her parents, Midori and Shojiro, took over an Indian restaurant called Silver Spoons and opened Japanese American Ducks in 1995. The restaurant b...
Plus a mushroom dumpling, a localized Mojito, and dressed-up shrimp and rice
A mixture of Chinese and international dishes were on the menu as Beijing’s chefs sought to appeal to President Trump’s tastes.
Plus a cocktail inspired by The Devil Wears Prada 2, lobster ravioli with candied tomatoes, and the latest from Jonathon Sawyer
This tiny new bistro from husband-and-wife team Mehmet Sukutli and Matli Chaudhari puts an American spin on the Mediterranean food that Sukulti grew up with in his family’s Istanbu...
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