Chinese

The crisp Hokkien oyster pancake I grew up with, not the soft Taiwanese kind, and one of the hardest recipes to find written down.

A Chinoy comfort dish from my mother’s and grandmother’s kitchens: pork belly braised with Shaoxing wine, star anise, shiitake and eggs.

An afternoon at the 17th Chinese Restaurant Awards, from the reception to the podium, and why it was my last as a Taste Advisor.

For Hokkien families, Mid-Autumn isn’t only mooncakes and lanterns. It’s six dice, a porcelain bowl, and sixty-three prizes to play for.

In Hokkien families the noodle is the birthday cake. Everything else on the plate is negotiable — the noodle is the one thing nobody cuts.

Ninety-one years in, the Pacific Northwest's oldest Chinese restaurant still sets the table for diners who've never picked up chopsticks.

A dish-by-dish look at how 17th-century Fujianese cooking became Filipino cuisine — and why it may preserve that heritage better than China itself.

Nine courses at a counter wrapped around an open kitchen in Makati, where the fire is the thing you're meant to be watching.

A layover built on purpose — eighteen hours and forty minutes between Vancouver and Manila, most of it spent eating, walking, and standing in line.

A diner's field guide to China's eight great culinary traditions and the global diaspora cuisines they became, from Binondo to Lima.