Heng’s Kitchen

Almost every mall food court is guaranteed to have one stall serving Chinese food (or an Americanized approximation of it). Often, it’s an outpost of the big chain that is threatening to sue a local enterprise over its name. Sometimes, it’s an independent operation that is locally owned but still adheres to a menu of American Chinese crowd pleasers like General Tso’s chicken and sweet-and-sour pork, all served from steam trays. When a mall specifically caters to a clientele of east Asian ancestry, though, chances are the food court experience will differ. Continue reading “Heng’s Kitchen”

Hue Gourmet

There’s one sure way to tell when any nation’s cuisine has become mainstream in the United States: It occurs the moment the cognoscenti start differentiating between the cuisines of the country’s various regions. With Italian food, those distinctions have existed for decades. Popular “red sauce” Italian has its roots in immigrant traditions from Sicily and southern Italy, while northern Italian fans might celebrate risotto and osso bucco. The same has happened more recently with Chinese restaurants branching out beyond familiar Cantonese classics. Continue reading “Hue Gourmet”

Wholly Grill

Ask most people in the United States what constitutes Asian food, and they’ll likely begin with the cuisines of China and Japan. More recently, diners have been eager to embrace Thai, Vietnamese, and Korean food, but the cooking of the nearby Philippines has yet to gain much traction beyond those who grew up with it. Maybe it’s the prevalence of tart flavors or the generous use of vinegar in many dishes, but Filipino food remains under-appreciated in much of the United States, despite the half century the Philippines was under American rule. Continue reading “Wholly Grill”

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