How to Support the Asian American Community Right Now | FN Dish – Behind-the-Scenes, Food Trends, and Best Recipes : Food Network

Edited by Margaret Wong & T.K. Brady

In February 2020, before the COVID-19 pandemic officially locked down the U.S., UB Preserv’s chef de cuisine Nick Wong of Houston, Texas received an odd reservation cancellation.

“We got a call on Valentine’s Day about somebody wanting to cancel Easter brunch with us, citing coronavirus. The reason was a shock to me, because none of the other major restaurants in the area fielded any calls about reservations being cancelled due to coronavirus. And me, being a Chinese-American head chef of this restaurant with a somewhat Asian menu — it was just terrible.”

And just days before national shelter-in-place laws went into effect, Asian Pacific Policy and Planning Council executive director Manjusha Kulkarni found herself at a salon seated next to two women loudly discussing the “kind of food” Asians eat, and making false claims that Asian Americans brought COVID-19 to the

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Lido Chinese Restaurant to close after 30 years in OKC Asian District

The rumors are true: Lido Chinese Restaurant, 2518 Military Dr., will close next week when March ends. 

Much to the chagrin of my esteemed colleague Steve Lackmeyer, the 30-year-old restaurant that helped build the Asian District as we know it today is packing up its wonton soup, it’s claypots and vermicelli bowls and calling it a career.

Since December, rumors have swirled around social media about the future of the restaurant. Owner Eric Ly spoke with me briefly last week and confirmed he planned to close at month’s end.

“It’s time,” he said. “Thirty years is a long time.”

More coverageHow an OKC Mediterranean restaurant survived despite COVID-19: Limited hours ‘helped us’

Affects of COVID

A yearlong pandemic certainly took a toll, and frozen underground pipes earlier this year that disrupted service did not help. 

I’d hoped to sit down with Eric for a longer interview, but his

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Vegan Chinese, Both Innovative and Traditional

The other day, while placing an online order for Fat Choy, a new restaurant on the Lower East Side, I must have been trigger-happy: without meaning to, I ordered several items twice. It was a fortuitous accident; each dish on the tiny menu—which has been tightly edited to be as pandemic-proof as possible—is worth revisiting.

I was particularly glad for the chance to closely examine the sticky-rice dumplings, the first container of which didn’t last long. The stretchy golden rectangles are nearly as flat as postage stamps, yet they bear an incredible amount of flavor, especially impressive considering that their scant filling is composed of kitchen scraps—cauliflower cores, collard stems, shiitakes and kombu strained out of stock—that assert themselves even beneath a generous blanket of chili crisp and snipped cilantro.

At left: Fat Choy’s smashed cucumbers, tossed in a tahini-based dressing plus “leopard sauce,” a broken vinaigrette made from chili
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