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 ...

SOMETIMES A MEAL isn’t as simple as it seems. So it was last month at Hakkasan, a Cantonese restaurant in Manhattan, where a progression of elemental, refined dishes was set before me. There were ...

Monica Burton is the former deputy editor of Eater.com where she covered restaurants and food culture from 2017 to 2025. Today, Michelin announced the launch of its first guide to “fine Cantonese food ...

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 ...

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 ...

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 ...

I finally got to try Cantonese cuisine during a food adventure in Bangkok. From comforting congee and crispy pork to ...

From the stainless steel plates of traditional Cantonese eateries to custom-made tableware for fine dining tasting menus, Kenny Leung sees his restaurant as a balance between tradition and innovation, ...

At Oriental Wok, a Cantonese take on linguine and clam sauce was a lovely surprise menu item.