With a self-service cooler area where you can design your own hot pot and a window showcasing the chef’s noodle-making skills, Uway Malatang is a desirable destination in a largely abandoned mini-mall.
Sometimes all I want is simple fried rice. Cold, (preferably) day-old rice hitting a hot wok results in grains that are soft and fluffy, not to mention a great vehicle for other flavors. Fortunately for me, Seattle’s International District has a host of Chinese restaurants that fire up fried rice. Two of the most-touted are virtually back-to-back, so I decided to visit both to compare their offerings.
“Biang” is the sound produced when a chef pulls dough and thwacks it against a table to make fresh noodles, making the hand-ripped Biang Biang noodles a star at Biang! restaurant (exclamation point theirs) just north of Seattle.
Taiwanese export Din Tai Fung, famed for its xiao long bao and long wait times, just opened their second location in the Seattle area. I stopped by for an early visit to see how the dumplings (plus a whole bunch of other dishes) stack up.
From Southern-style gizzards to crackly Japanese karaage, Seattle is a fried chicken lover’s paradise. Here are seven of my favorite spots to satisfy your craving.
They’re calling it the “Magic Season,” a time of wintry fun during which you can strap on some ice skates and sing along to holiday songs while snowflakes fall. Here’s a look at what’s happening in Bellevue during the holiday season.
Let’s talk turkey. If you don’t care about the bird, or don’t want the bother, do as I do each year: celebrate Thanksgiving at a Chinese restaurant. Here are a few recommendations in or close to Seattle’s International District.
As a non-Asian who’s slowly come to appreciate many, but not yet all, Asian sweets, I’ve often wondered what makes them less appealing to Westerners. What better way to figure it out than to sample a good swath of sweets from Seattle’s International District?
In my restaurant research for a recent trip to Richmond, British Columbia, I stumbled upon one of those menu items that shows the challenge in translating from Chinese to English: Diversity of Flavor Tastes.
I won’t hammer you, yet, with accolades about the amazing dim…
TanakaSan. The name pays tribute to owner Tom Douglas’ faithful sidekick through innumerable restaurant openings and culinary projects: executive chef Eric Tanaka. The menu pays tribute to Tanaka’s background as a Japanese-American who grew up in Los Angeles eating a diversity of food. Tanaka says…