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How I Survived My One Night as a Prep Cook in Chef David Chang’s Momofuku Noodle Bar

How I Survived My One Night as a Prep Cook in Chef David Chang’s Momofuku Noodle Bar

| April 4, 2014 | 2 Comments

Sweat, stress and slow progress — those words basically sum up my sole stint as a prep cook at Momofuku Noodle Bar, the first establishment of Chef David Chang’s renowned restaurant group.

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5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont

5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont

| March 31, 2014 | 14 Comments

With a sizable Asian population according to the most recent census, Fremont’s thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you’ll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there’s a marvelous range of regional cuisines to sample.

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Guddu de Karahi: Solid and Occasionally Stellar Pakistani-Indian Food Marred by Unpredictable Service

Guddu de Karahi: Solid and Occasionally Stellar Pakistani-Indian Food Marred by Unpredictable Service

| March 25, 2014 | 0 Comments

Guddu de Karahi, the second Pakistani-Indian restaurant from local favorite Guddu Haider, opened to much fanfare last fall. Notorious for quirky and slow service, the restaurant draws acclaim for its tandoori fish. Is the long wait for dinner worth it? Kate Williams takes a look.

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CAAMFest Food Film Screenings: “East Side Sushi” and “Zone Pro Site: The Moveable Feast”

CAAMFest Food Film Screenings: “East Side Sushi” and “Zone Pro Site: The Moveable Feast”

| March 20, 2014 | 0 Comments

Check out the Food Film screenings presented at CAAMFest this week: “East Side Sushi” and “Zone Pro Site: The Moveable Feast.” Find out the story behind the making of the Green Diablo Roll.

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Why We Should Quit Tossing Fish Heads and Eat ‘Em Up Instead. Yum!

Why We Should Quit Tossing Fish Heads and Eat ‘Em Up Instead. Yum!

| March 8, 2014 | 0 Comments

If you really want to fight food waste, eat fish heads, the U.N. says. They’re nutritious and delicious, but most fish heads get thrown back in the sea as trash or turned into livestock feed.

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DIY Kimchi: Easy to Make It Your Own

DIY Kimchi: Easy to Make It Your Own

| February 19, 2014 | 1 Comment

DIY Korean kimchi pickles may sound intimidating, but the process is far simpler than it appears. Plus, kimchi is endlessly variable, and a perfect use for winter produce. Kate Williams will show you how easy it is to bring these spicy, tangy pickles into your home kitchen

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Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style

Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style

| February 13, 2014 | 0 Comments

Chinese immigrants adapted their cuisine over time to appeal to American palates. So Americans looking for familiar dishes in China won’t find many. But a new restaurant in Shanghai hopes to change that — offering expats a taste of home and introducing locals to foreign treats like fortune cookies.

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Socola Chocolatier Dreams Big with Brick and Mortar Shop

Socola Chocolatier Dreams Big with Brick and Mortar Shop

| February 6, 2014 | 0 Comments

As a teenager, Wendy Lieu just wanted to learn how to make chocolates. This month, Lieu opens up her own shop and cafe in San Francisco, featuring truffles with flavors like sriracha, guava and PB&J. Wendy shares her story about being a woman chocolatier and her family’s role in creating Socola Chocolatier.

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DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again

DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again

| February 5, 2014 | 2 Comments

The Sriracha shortage may be over, but there’s no reason to rely on the factory-made sauce when it can be fermented and bottled at home. Even better—DIY Sriracha is easily adaptable to suit varied tastes in heat, sweetness, and potency. Kate Williams runs through the steps.

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This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết

This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết

| January 30, 2014 | 1 Comment

Tet, the Vietnamese celebration of Lunar New Year, encompasses a range of traditional foods: from thick wedges of sticky rice filled with peppery pork to candied kumquats and nutty cookies. For the Year of the Horse, Son Tran, owner of Oakland’s aptly named Le Cheval Vietnamese restaurant, shares details of these essential holiday dishes and other cultural traditions.

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5 Bites: Delightful Bay Area Dim Sum

5 Bites: Delightful Bay Area Dim Sum

| January 27, 2014 | 7 Comments

Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.

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Soba: More Than Just Noodles, It’s A Cultural Heritage … And Art Form

Soba: More Than Just Noodles, It’s A Cultural Heritage … And Art Form

| January 21, 2014 | 0 Comments

The United Nations has named traditional Japanese cuisine — known as Washoku — an intangible cultural heritage. One of the oldest foods of Washoku is the soba noodle. But what most Americans call soba is a pale comparison to the actual cuisine. One woman in Southern California is trying to keep the true traditional noodle alive in America.

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Don’t Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities

Don’t Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities

| December 26, 2013 | 0 Comments

Wheat, nuts, fish, dairy–seems like everyone is allergic to something these days. What’s a host to do? An illustrated guide to the difference between intolerance and allergy. And tips for cooking for those with these conditions (and having them leave sated –and alive.)

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Liberian and Burmese Refugees Celebrate Christmas in Oakland

Liberian and Burmese Refugees Celebrate Christmas in Oakland

| December 24, 2013 | 1 Comment

Some refugees celebrated Christmas before coming to the U.S, others didn’t. But once they’re here, Christmas often becomes a time for family to come together. Here are two stories about how refugees in Oakland celebrate the holidays with their own traditions, and their own cultural foods.

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