Chinese American Restaurants Question Why Chinese Cuisine Can’t Get the Chef’s Table Treatment

Chinese American restaurants question why Chinese cuisine can’t get the chef’s table treatment

By TERRY TANG SAN FRANCISCO (AP) — Taiwan-born chef George Chen, whose family immigrated to Los Angeles in 1967, remembers vividly how his school lunch of braised pork and Chinese sauerkraut between two pieces of bread was looked at by his classmates. Related Articles New farm-to-table restaurant opens in Sausalito Renowned beer event coming to Marin Burger chain opens new Marin location …

Chinese American restaurants question why Chinese cuisine can't get the chef's table treatment

Upscale Chinese American restaurants, from San Francisco to New York City, have sprung up in recent years, garnering buzz with their refined tasting menus that soar far beyond Chinese takeout-food staples.

Why Chinese Cuisine Still Awaits Its 'Chef's Table' Moment In The US

Upscale Chinese American restaurants are redefining perceptions of Chinese cuisine, offering high-end tasting menus while honoring traditional techniques and flavors, challenging the long-held belief that Chinese food should be cheap.