#asian-cuisine

#asian-cuisine

Skip to main content Photograph by Elliott Jerome Brown Jr., Food Styling by Michelle Gatton, and Prop Styling by Christina Allen Fermented black soybeans are a staple ingredient in Chinese and other Asian cuisines, and they have phenomenal depth of flavor and umami. While you can purchase loose fermented and salted beans, they are most convenient when purchased in sauce form, having been combined with other ingredients like soy sauce, sugar, and vinegar.

I spent the first half of 2025 in Paris, and while I loved living in a walkable city overflowing with art and culture, I often found myself craving a taste of home. Fortunately, Paris has not one but two Chinatowns: Belleville and the 13th arrondissement. Belleville is an artsy, historically progressive neighborhood shaped by centuries of immigration from Europe, Africa, and Asia. At its center is Parc de Belleville, known for its rotating street art and sweeping sunset views of the Eiffel Tower.

Many of our breakfasts are cold, few of them contain vegetables, and they're often geared more toward convenience, intended to provide a quick energy boost while we're rushing out the door. Something that rarely makes it onto an American breakfast table, though, is soup. A huge favorite for lunches and dinners, especially during the colder parts of the year, soup is largely overlooked in the mornings.

Sesame oil comes in two varieties: regular and toasted sesame oil. Regular sesame oil will provide a mild nuttiness, but the fuller flavor is found in the toasted oil. You may have been advised not to fry with this oil due to its low smoke point, but the medium heat required for the perfect fried egg won't be enough to burn it.

Most aspiring chefs break into the biz washing dishes in bustling restaurant kitchens, but for Vinh Nguyen, that education began at home. "My family and I made friends with everybody, mostly because of my mom's cooking," Vinh said during a recent phone interview. "My mom would make food and bring it over unabashedly to neighbors' houses, so being the youngest one, I always followed her in the kitchen like I was her baby sous chef."

These Asian-spiced meatballs combine ground turkey, ginger, cilantro, and garlic, creating a spicy-sweet blend that pairs perfectly with a sweet-and-sour chili sauce.

The Asian Tahini Dressing is tangy, savory, and just the right amount of nutty, providing a deep umami kick that complements the flavors of the salad.

"My first Lychee Martini was at BondST, of course! In the Lychee Martini's earlier heyday, most could be found at Asian restaurants, whether they had developed cocktail programs like BondST or simply wanted to offer a few crowd-pleasing drinks alongside more traditional beverages."

The Best Asian and Oriental Chef Award will be determined through a live cook-off, with finalists judged on originality, creativity, and technical skill.

As malls struggle with traditional retail, Serramonte has embraced a vibrant Asian food scene, transforming itself into a culinary destination with new eateries.

This series is about honoring the city that shaped us—and sharing the table with chefs we admire, whose food has inspired us over the years, said Grinker.

We look forward to welcoming T Market to our already dynamic lineup and immersive experiences," Jennifer Kearney said, highlighting the distinctive retail concept and fresh experiences T Market will bring.

"From the rise in regional noodle dishes, like biangbiang and Chongqing xiaomian, to the increase of Asian supermarkets in the capital, it's clear that London's appetite for Asian food is only getting bigger."

Salt-cured eggs are experiencing a surge in popularity in the U.S., influenced by social media trends and celebrity endorsements, despite their long-standing history in Asian cuisine.

Ansel is crafting a unique menu for Papa d'Amour that blends Asian and French culinary traditions, deeply inspired by family and personal memories.

The Cream Cheese Rangoon at Panda Express may appear appealing, but they disappoint with their one-dimensional flavor, lacking the traditional crab meat, leaving customers unfulfilled.

Like the side dishes at Thanksgiving dinner, sometimes it's the supporting characters that make something great. Breadbelly’s kaya toast is a must-try, but everything shines.