Silky Pork Dumplings, Good Luck Soup, and a Big Bowl of Kimchi

“I always look forward to Lunar New Year, but New Year’s Eve seems to just creep up on you, especially when you have restaurants,” says Sohui Kim, chef and co-owner of Insa (as well as The Good Fork, which closed in 2020, and Gage & Tollner, which is due to open in 2021). “It’s a big deal at the restaurant, and I’m usually at work—so I never get my act together to celebrate it properly.”

Still, she always finds a way to make the holiday special, usually by cooking a meal for extended family at her home in Brooklyn. This year, Kim says the celebration will require some improvising—and some Zoom time. “The shadow of the coronavirus is pretty dark—so we have to be strategic in how we do it,” she notes. Having video guests may make this Lunar New Year feel a bit different than those in the

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Pork belly buns and Asian street food take over Uptown Dallas bar


Uptown Dallas will soon get a new Asian restaurant that vows to take us on a one-of-a-kind culinary and mixology journey across Asia. Called Anju, it’s an elevated Asian street food concept that will open at 2901 Thomas Ave., in the space most recently occupied by City Council Bar.


The space is currently undergoing a renovation with an official opening penciled in for March. In the interim, they’re doing a transitional preview of the menu to share and refine their best dishes.


Anju is the brainchild of Michael Kim, owner of hospitality company One Esca; and chef Don Flores, most previously at CBD Provisions and Americana at the Joule Dallas hotel.


Kim purchased City Council Bar in December 2019, and says they always nurtured the idea that they might do an Asian concept there.


Their vision is one of unique and affordable Asian food,

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A Rare Menu That Tells the Truth: The Pork? Greasy. The Beef? Meh.

MONTREAL — Feigang Fei doesn’t like to boast about the orange beef at his restaurant in downtown Montreal. As a matter of fact, he doesn’t much like it.

“Comparing to our General Tao Chicken, this one is not THAT good,” reads the description on the online menu of his restaurant, Cuisine AuntDai, under a glossy photo of the deep-fried beef. “Anyway, I am not big fan of North American Chinese food and it’s your call.”

He’s no more enthused about the braised pork belly. “This is a very popular dish among the customers who don’t care its greasiness,” the menu says.

And Mr. Fei warns against ordering a cold dish called Mouth-watering chicken, made with diced chicken cubes, vinegar and Sichuan peppercorn sauce. “We are not 100% satisfied with the flavor now and it will get better really soon,” the menu advises, before quickly adding: “PS: I am surprised

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