At Michelin-starred Cantonese restaurant Spring Moon, an institution since 1986 housed within The Peninsula Hong Kong, one of the elegant dishes during a tour de force lunch may be a pan-fried cod ...

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To the Chinese, “dim sum” is more than a steamed dumpling. Cantonese for heart’s delight, it’s a style of serving up an array of appetizers – perfect for a party! Many Chinese food fans will tell you ...

"Good food speaks for itself." That's more than just a motto at a new Jacksonville restaurant. The philosophy is the foundation of a first-of-its-kind Chinese restaurant specializing in handcrafted ...

Bent over a low bench in his cluttered Hong Kong workshop, dark-framed glasses perched on his nose, Lui Ming deftly assembles a bamboo steamer, a utensil essential to Cantonese cooking. It’s a craft ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater Southern California/Southwest. He has covered dining, restaurants, food culture, and nightlife in Los Angeles ...