"The immigrant kid who felt like he had to hide his food has built a reputation for serving Chinese fine dining in the Bay Area. At China Live, Chen is like a circus ringmaster overseeing a dumpling-making station, a stone oven roasting Peking ducks, a noodle station and a dessert station churning sesame soft serve. With all this, he hopes to one day revive his upstairs restaurant, Eight Tables, where course-by-course dinners ranged from $88-$188."
"Upscale Chinese American restaurants, from San Francisco to New York City, have sprung up in recent years, garnering buzz with their refined tasting menus that soar far beyond Chinese takeout-food staples. Many will put special spins on traditional Lunar New Year dishes for the Year of the Fire Horse, which started Tuesday. Doing creative deconstructions of Chinese foods is part of their culinary hallmark, as many chefs are hungry to showcase their own culture."
George Chen, born in Taiwan and raised in Los Angeles after his family immigrated in 1967, built China Live on the edge of San Francisco's Chinatown to present elevated Chinese dining. China Live features multiple live stations including dumplings, a stone oven for Peking ducks, noodles, and sesame soft-serve, while Chen plans to revive his upstairs Eight Tables tasting-menu concept and open Asia Live in Santa Clara. A wave of upscale Chinese American restaurants across major cities is producing refined tasting menus, reworking traditional Lunar New Year dishes, and using creative deconstruction to showcase culture, though restaurateurs still face resistance getting customers to accept fine-dining prices.
Read at Boston Herald
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