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In the Beginning, There Were … Dumplings?

In the Beginning, There Were … Dumplings?

| August 26, 2013 | 0 Comments

From Warsaw to Wuhan, people around the world love dumplings. They’re tasty little packages that can be made of any grain and stuffed with whatever the locals crave. But where did they come from? Some think prehistoric people may have been cooking them up.

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Ramen to the Rescue: How Instant Noodles Fight Global Hunger

Ramen to the Rescue: How Instant Noodles Fight Global Hunger

| August 20, 2013 | 2 Comments

The super cheap, super palatable noodles help low-wage workers around the world get by, anthropologists argue in a new book. And rather than lament the ascendance of this highly processed food, they argue we should try to make it more nutritious.

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Old Weang Ping Village: Not a Business, a Sanctuary.

Old Weang Ping Village: Not a Business, a Sanctuary.

| August 2, 2013 | 2 Comments

After 30 years of running the Thai restaurant Old Weang Ping, a locals’ favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not.

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5 Bites: Un-pho-gettable Vietnamese Food in Oakland

5 Bites: Un-pho-gettable Vietnamese Food in Oakland

| July 30, 2013 | 2 Comments

Craving tasty Southeast Asian fare? Check out these five Vietnamese restaurants in Oakland.

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On Hot Summer Days, Cook Your Fish Without Fire

On Hot Summer Days, Cook Your Fish Without Fire

| July 24, 2013 | 0 Comments

As much as a river-cold slice of watermelon is refreshing in the summer, there are sweltering days when you need a cold meal with a little more heft, a little more protein. On those days, there’s raw fish.

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From Ramen To Rotini: Following The Noodles Of The Silk Road

From Ramen To Rotini: Following The Noodles Of The Silk Road

| July 20, 2013 | 0 Comments

Is it possible that pasta originated in China and traveled west to Italy? Author Jen Lin-Liu travels the historic Silk Road from Beijing to Rome, tracing the evolution of pasta and sampling the offerings along the way.

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5 Bites: Chow Down in Oakland’s Chinatown

5 Bites: Chow Down in Oakland’s Chinatown

| July 18, 2013 | 7 Comments

Overwhelmed by the offerings in Oakland’s Chinatown? Check out these five local favorites.

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Scape Velocity: Green Garlic Takes Flight

Scape Velocity: Green Garlic Takes Flight

| July 17, 2013 | 0 Comments

Scapes are the gardener’s dividend. The taste of that green garlic is haunting — biting, fresh, vegetal and verdant. It is to mature garlic what a string quartet is to an orchestra; what a sonnet is to a novel.

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Local Sake: America’s Craft Brewers Look East For Inspiration

Local Sake: America’s Craft Brewers Look East For Inspiration

| July 16, 2013 | 0 Comments

Many Americans have encountered sake as that hot, cloudy beverage served in sushi bars. But now, the good stuff is coming. High-end imports from Japan are up, and many bars now focus on sake. Best of all, perhaps, are the microbreweries popping up across the country.

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Chef Alex Ong Leaves Betelnut after Twelve Years

Chef Alex Ong Leaves Betelnut after Twelve Years

| July 12, 2013 | 0 Comments

Chef Alex Ong is leaving Betelnut Restaurant (also briefly known as Hutong) after twelve years of cooking there. The East Bay resident may not be cooking the famed Betelnut shredded chicken lettuce cup dish during his time off (just yet), but says he looks forward to being a dad and relaxing with his family. And yes, pizza is on his mind.

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Smithfield Says Pork Won’t Change, But Some Aren’t Buying It

Smithfield Says Pork Won’t Change, But Some Aren’t Buying It

| July 10, 2013 | 0 Comments

Worried about the impact on U.S. consumers, farmers and even taxpayers, some senators expressed qualms about the intentions of Shuanghui International Holdings, a Chinese firm that is buying Smithfield Foods.

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Taking High-Heat Tandoor Techniques To The Backyard Grill

Taking High-Heat Tandoor Techniques To The Backyard Grill

| July 2, 2013 | 0 Comments

It’s not easy to set up a tandoor oven in the backyard. But chef and writer Madhur Jaffrey says cooking at high heat does something magical to meat, which makes it worthwhile to adapt her tandoor recipes for gas or charcoal grills.

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Why Slave Labor Still Plagues The Global Food System

Why Slave Labor Still Plagues The Global Food System

| June 20, 2013 | 0 Comments

As consumers, we are at one end of a food supply chain that sometimes leads back to slavery. A State Department report on human trafficking shows that many farm and food workers around the world are still victims of trafficking and forced labor.

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Watch Master Fruit & Vegetable Carver Jimmy Zhang Make Melons Bloom and Carrots Fly

Watch Master Fruit & Vegetable Carver Jimmy Zhang Make Melons Bloom and Carrots Fly

| June 18, 2013 | 1 Comment

Want to carve a rearing horse out of taro, tropical fish from carrots or a roaring dragon out of giant radishes? Watch Chef Jimmy Zhang, Master of the Chinese Art of Fruit and Vegetable carving in this video as he fashions an exquisite watermelon rose and shares the secrets of this ancient craft.

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