Reader Table
Recipe of the Week
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10 min prep · 10 min cook
Timely East Asian food stories: awards, shortages, openings, and the week’s shifts.
The Culinary Class Wars chef’s Korean-Chinese brand 甜蜜蜜 is aiming for an August open in Zhongshan District, with handmade dim sum and a Taiwan-Korea kitchen transfer already underway.
The Mashiko and Sozai chef’s 14-seat, reservation-only room serves a nine-course omakase with Oregon seafood and cooked kitchen plates, not a nigiri parade.
The Bedford Drive landmark returns August 5 for a farewell season of garlic noodles and roasted Dungeness crab after the building sale left the lease unrenewed.
The Demon Chef’s first chophouse, The Leo, brings Canadian Prime, Australian Wagyu, and East and Southeast Asian seafood flavors to Enterprise Boulevard, with aKin kitchen and bar talent on the team.
Fly By Jing’s Original Sichuan Chili Crisp is in Costco warehouses across Los Angeles, Orange County, and Hawaii, with Chili Crisp Noodles arriving August 3. The founder who helped make the jar famous is meeting shoppers in the warehouse aisle.
The Flushing-born noodle chain’s cumin lamb hand-ripped noodles get a 66-seat Clarendon room on August 7, after a year of DMV ghost kitchens.
The Osaka yakitori chain’s Grand Plaza room arrives August 4 with tablet ordering, midnight hours, and the same HK$19.90 / $29.90 menu that filled Tuen Mun queues.
The 10th-edition Bib Gourmand picks high-quality food at good value, not stars. Ten newcomers joined on July 28; the full guide lands August 4.
The first overseas branch of the manga-themed ramen shop will finish its one-year Langham Place run. Reservations still matter if you want a bowl before then.
Urban Hawker’s Midtown run ended with a building sale for redevelopment. K.F. Seetoh says Singapore makan in New York is not finished.
Louisa Lim spent seven years finishing tasting menus at a three-star kitchen. At Loulouca on Ann Siang Hill, cake, ice cream, and plated sweets are the whole visit.
Candice Cao’s charcoal skewers and Guizhou plates arrive at Mitsuya Marketplace, with the family recipes, and Grandma herself, coaching the first American kitchen.
Thitid “Ton” Tassanakajohn partners with two Bay Area Thai chefs for a casual SoMa room built on scratch curries, seafood, and a menu hammered out partly by text from Bangkok.
Alain Ducasse’s casual plant-forward room opens under Wooyoungmi’s flagship, cooking mostly Korean produce at neighborhood prices.
Central Union’s soy oil carried too much benzo[a]pyrene. The lasting story is how long it took anyone in power to hear about it.
Cafe drinks made Japanese shade-grown powder everyday. Now the leaf behind the latte is running short.
Tainan and Hsinchu County finally have stars. The real story is a dining map that no longer ends in Taipei.
Gebang Sikdang, a Michelin Bib Gourmand gejang room from Gangnam, lands at Katsuya on Gerrard Street East after a North York pop-up, its first Canadian address.
