No cuisine is a monolith, and that seems especially true in the case of Cantonese cooking across Los Angeles right now. As some of its expressions disappear, others unfurl. In late November, a new ...

Last May my colleague Lucas Kwan Peterson wrote a column about a string of 1980s-era Cantonese restaurants that had recently closed in the San Gabriel Valley. The closures included three Monterey Park ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. But now Cantonese food has come roaring back. It is appearing in a newer ...

“I went to culinary school and worked at places, but everything I know about Chinese food is through my mom,” says Calvin Eng, a Bay Ridge native whose grandparents came from Taishan, a city in the ...

AMBIENCE: The capacious bar and dining room are utterly occidental and tend toward clamorous. ESSENTIALS: Open for dinner every day but Tuesday, for lunch and dinner on Saturday and Sunday. Takeout ...

What makes a perfect plate of Cantonese stir-fried beef and rice noodles? The secret is the oil. Like any stir fry, the dish requires a lot of fat, but the mark of a good chef is that none of that oil ...

You’ve heard of the McDonald's Filet-O-Fish, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Calvin Eng, owner ...

Michelle Tam has a little secret. She’s not necessarily writing her cookbooks and blog just for paleo-conscious home cooks. “The design for all of our cookbooks is to secretly appeal to kids,” said ...

I’ve never been much of a cook. My go-to meal is spaghetti out of a box smothered in jarred pasta sauce. Add some frozen meatballs and bake-at-home garlic bread to really make it special. This ...

For generations, local diners expected Cantonese chefs to play supporting roles to a Japanese head chef – but now that is ...