A wave of new restaurants are challenging diners to go beyond sesame chicken and crab Rangoon. In Manhattan, the restaurant Cha Cha Tang serves French toast with violet ube cream alongside classic ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. In the kitchen of The Chairman in Hong Kong, a chef is preparing one of the restaurant’s signature dishes: ...

Monica Burton is the former deputy editor of Eater.com where she covered restaurants and food culture from 2017 to 2025. Today, Michelin announced the launch of its first guide to “fine Cantonese food ...

Young and hungry chefs are digging into Cantonese nostalgia. Something exciting has been simmering with Cantonese food in the past few years. Four Kings was the hottest opening in San Francisco this ...

On a quiet street in Williamsburg, Brooklyn, Bonnie’s is a one-of-a-kind Cantonese American restaurant with boisterous dinner-party energy.

Madame Fan unveils a refreshed menu that reinterprets Cantonese classics with modern finesse, guided by executive chef Pak ...

Head chef Ken Chong showcases his mastery of Cantonese haute dining by celebrating simple flavours while pushing the ...