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Chinese Food Flooded Our Taste Buds in 2014

A look at developments in the area's Chinese food scene in 2014, plus something to look forward to in 2015.
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Picture This: Ten from Seattle, Roux to Rain Shadow

From pizza to porchetta and fried gizzards to vegan sweets, here are 10 Seattle-area restaurants I've yet to discuss.
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For Eater: Where to Eat Chinese Food in Seattle

For Eater Seattle, here are my recommendations of great Vietnamese restaurants in the area.
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Dough Zone Delights with Noodles, Dumplings, Pancakes, Buns, and More in Bellevue

With the kitchen pumping out baskets of xiao long bao, there are inevitable comparisons to Din Tai Fung. So what’s the verdict on quality?
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QQ mini Hot Pot Is a Hot Spot for Noodles in a Grocery Store

QQ is another place for hot oil seared biang biang noodles. So...how do QQ's noodles compare to Biang's?
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Biang! Serves Little Bowls of Garlic and Big Bowls of Noodles

The owner confesses that she doesn't like noodles anymore, but her noodles are something special, whether oil-seared or layered until a big plate of chicken.
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The Heat (and Funk) Is on at Boiling Point, Seattle’s Hot Pot Mecca

The deep red hue of fiery broths and the pungent smell of stinky tofu make this hot pot chain a compelling place to eat. Here's a look at perhaps the two most popular of their ten available hot pots.
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Gung-Ho About Taiwanese Breakfast? Try Kung-Ho, Near Seattle

If you didn't know to ask, chances are you'd never see the breakfast menu at Kung-Ho in Bellevue. More intrepid diners can randomly select a number of items and have a good chance of enjoying most everything, but let me steer you to a few of my personal favorites.
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Have-It-Your-Way Hot Pots and More at Uway Malatang in Seattle

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.
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A Tale of Two Fried Rices in Seattle

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.
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