Chefs Are Taking Asian Cuisines to the Next Level in Los Angeles

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As regional Asian cuisines achieve more mainstream popularity in the US, many restaurant owners are still faced with outdated attitudes, including the unfair assumption that certain kinds of food should have a low price point. More recently, anti-Asian sentiment intensified in the wake of COVID-19 and subjected Asian-owned restaurants to further stigmatization. However, here in LA, as the city continues to dip its toe into more tasting menu-type dining experiences, a new wave of talented Asian-American chefs are challenging racial biases and dated assumptions about their ancestral cuisines.

Unlike their immigrant parents, many of whom entered the restaurant business simply to make a living, this generation of chefs is following their passions and utilizing the resources their families didn’t have to create more ambitious concepts.

“I’d imagine most parents didn’t want the harsh restaurant life for their children and that’s why they pushed us to other professional fields,” says Andy

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New Asian American bakeries find bicultural sweet spot



Pastry chef Elaine Lau holds a Dim Sum Cookie at the Sunday Bakeshop in Oakland, Calif., Thursday, Aug. 19, 2021. From ube cakes to mochi muffins, bakeries that sweetly encapsulate what it is to grow up Asian and American have been popping up more in recent years. Their confections are a delectable vehicle for young and intrepid Asian Americans to celebrate their dual identity. (AP Photo/Eric Risberg)


© Provided by Associated Press
Pastry chef Elaine Lau holds a Dim Sum Cookie at the Sunday Bakeshop in Oakland, Calif., Thursday, Aug. 19, 2021. From ube cakes to mochi muffins, bakeries that sweetly encapsulate what it is to grow up Asian and American have been popping up more in recent years. Their confections are a delectable vehicle for young and intrepid Asian Americans to celebrate their dual identity. (AP Photo/Eric Risberg)

OAKLAND, Calif. (AP) — For some Asian Americans, the dim sum cookie at Sunday Bakeshop here will taste like childhood.

It looks like a typical sugar cookie except with sesame seeds on top. But bite into the creamy, red bean center and it’s reminiscent of the fried, filled sesame balls served at a Chinese dim sum restaurant.

The concoction is pastry chef Elaine Lau’s nod to her grandmother, who would often make them. The baked goods that Lau’s

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America’s Largest Asian Chain Is Selling Out of This New Chicken Dish

A beloved Chinese food chain recently took a risk when they introduced a progressive protein dish to their menu. It turns out, that move was a success—so much that they’re looking to take this item wider.

Last month, in collaboration with Beyond Meat, Panda Express introduced a vegan version of their bestselling Orange Chicken dish, calling the plant-based remix “Beyond the Original Orange Chicken.”

RELATED: 7 New Fast-Food Chicken Sandwiches Everyone’s Talking About

Their aim, as they confirmed with Eat This, Not That! last month, was to test the plant-based item only in 10 Southern California and New York locations to help determine whether it could resonate across more markets. Based on the response, that seems likely.

This week, Insider reported that Panda Express sold through 1,300 pounds of the product on the launch’s first day. Meanwhile, the California locations that served the new dish sold out entirely “in

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NJ’s Kam Man helped pioneer Asian supermarket wave

EAST HANOVER —The smell of barbecue and pan-fried buns radiates throughout the food court at Kam Man Food Market.   

It’s Saturday morning at the Chinese supermarket in Morris County. Chef Tony Huang and his staff are busily serving up roast pork buns, ducks, congee and other delicacies. A multiracial line of customers waits for the fresh, hot treats coming out of the kitchen.    

“It’s first-come, first-serve,” said Kam Man President Bill Woo. Delicious baked goods like egg tarts and pineapple buns are usually sold out by late afternoon, Woo said. If there are any leftovers, they’re given to the staff at day’s end – never resold the following day.

“In business, your reputation is most important and that reputation is accumulated through years and years of positive interactions with your customers,” said Woo, the trim, second-generation owner who’s also a councilman in Englewood Cliffs. 

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