asian food


V.20 No.33 | 8/18/2011
Mina Yamashita

Mina's Dish

Chow Dynasty

Stalwart Asian bistro is reborn in Nob Hill

Fan Tang

Chow’s Chinese Bistro opened in Santa Fe in 1993. I remember a friend telling me about a great new Chinese place I should try, and I did. The food was a step up from ordinary—fresh, bright flavors, and ingredients beyond mix-and-match vegetables. In 1999, the first Albuquerque Chow’s opened on Juan Tabo, followed by another at Cottonwood mall in 2005. Proprietors Richard and Lucy Zeng and their son Jason opened Fan Tang two weeks ago in Nob Hill.

[ more >> ] [ permalink ]

V.20 No.30 | 7/28/2011
A gift set with chopstick rests, plus small dishes for soy and wasabi to accompany sushi
Mina Yamashita

Mina's Dish

Pick-Up Sticks

Getting a handle on chopsticks

While billions of Asians use chopsticks every day of their lives, here in the West, we encounter them most often in restaurants. I learned to eat with chopsticks before I was 5. My mom took two pairs of adult-sized chopsticks and whittled them down to kid-size. She painted one set blue for my younger brother, and one set pink for me. These were special and much better balanced for our small hands.
V.20 No.7 | 2/17/2011
Sautéed scallops and shrimp on a bed of hot wakame tea salad, topped with crispy fried shallots
Mina Yamashita

Mina's Dish

Cooking With Tea

Brew a world of flavor from this versatile plant

Tea has had multiple applications for centuries—but only recently by Westerners—as an exciting component in Asian cooking: to infuse flavors into meats, jazz up marinades and sauces, and to create broths and garnishes. Here, food writer Mina Yamashita shares one of her favorite recipes.
V.19 No.48 | 12/2/2010
Server Phu presents an artful plate.
Sergio Salvador salvadorphoto.com

Restaurant Review

Asian Grill

An international flavor trip

As a cook-turned-sailor stopping at ports of call throughout Asia, Nang Thai was on the lookout for details that defined the cuisines he encountered. And now, as the owner of Asian Grill on Gibson, he’s more than happy to stand by your table and tell you about his various epiphanies. Like that time in Chiang Mai, Thailand, when he first ate beef cooked with pineapple: The way the fruity sweetness interacted with the slices of beef made an impression on him. That’s why it’s on his menu, which is a selection of some of his favorite dishes from the Eastern Hemisphere.

[ more >> ] [ permalink ]