Forget luminous sweet-and-sour chicken and bland chow mein, Phung Kay Vegan is revolutionising British Chinese food.
I've always loved nian gao—the steamed rice cake traditionally eaten at Chinese New Year—but have never attempted to make it. With some help from chef Ping Coombes (and my mum), I decided to give it a go.
"If you’re talking about Chinese food, it’s more than likely that someone will say, 'That’s not really Chinese food,' that they know a place that’s more ‘real.’"
Only a handful of chefs in China have truly mastered the technique of this culinary rarity.
In Hong Kong, Alvin Leung is known as much for his eccentricity as he is for being the man who’s constantly pushing culinary boundaries.
Mister Jiu's is more than just an homage to chef Brandon Jew's Chinese heritage; it's a statement on the changing face of San Francisco's Chinatown.
Joe “Daddy Bao” Yeung moved to the UK from Hong Kong and ran a Chinese restaurant for 31 years. Now retired, he advises his son Frank, who owns a London eatery that specialises in the steamed buns.
Today on Daily VICE, our editor-in-chief Helen Hollyman discusses a story about Mexicali, a Mexican border town that has more than 300 Chinese restaurants and a unique style of cuisine combining traditional south-of-the-border fare with Cantonese...