For nearly two decades, Hong Kong Food Street fired up its woks so chefs could cook dishes like lobster tossed with ginger and scallions. Whole chickens simmered away in barrel-sized pots to make ...

Mo Mi Mei means … absolutely nothing in Chinese. It’s a term of endearment that Sumter Pendergrast’s father-in-law uses with his wife, Chi-Lin. When Pendergrast was looking to help open a new Chinese ...

A wave of new restaurants are challenging diners to go beyond sesame chicken and crab Rangoon. In Manhattan, the restaurant Cha Cha Tang serves French toast with violet ube cream alongside classic ...

After years of inactivity, beloved Cantonese barbecue purveyor Hong Kong Food Street teased its comeback on social media. Thursday night, restaurant representatives quietly announced plans for a ...

“It was black bean sauce with bitter melon and beef,” said Jo Situ Allen, chef and co-founder of Mo Mi Mei, Costa Mesa’s new Cantonese street food spot, who cooked her first dish at only 8 years of ...

Every bite of Guangzhou street food is a study in balance—salt, sweet, sour, and umami colliding with precision. Scientists have long studied the delicate cooking methods perfected here, from steaming ...