by Sachin Ghare
Several years ago we invited a friend of craveDFW who lives in India to share some thoughts on Indian food culture. Recently Sachin Ghare shared the fact that he spends time working in China and we asked him to give us insight on dining in China. Sachin explains in general terms his thoughts on the over all dining scene in China. He is currently preparing another version that details some of his favorites restaurants and dishes.
I’m a regular visitor of China and Hong Kong. I have composed the following guide for Chinese dining based upon my personal experiences. As a tourist in China, you will find a diverse selection of foods that vary greatly from region to region. Chinese cuisine needs no introduction, having been successfully exported to every country in the western world and maintaining a reputation as one of the favorite foods to enjoy either while dining out or as a take-away.
Beijing is typical of capital cities in that it is home to a vast selection of eateries offering some of the finest food in the country. Whereas Shenzhen, Shanghai, Chengdu and other western culture following cities have a bit of a different story. Continue reading
by Steven Doyle
Circulating steaming carts bearing light treasures all steamed, sautéed, fried and baked. Tiny packages of light bites meant to share and enjoy with friends and family, dim sum is the whimsical power brunch that will at once satisfy your curiosities and hunger.
What started out as a Cantonese supplement to tea service, much like tapas is to beer and wine, dim sum was brought to the west during the mid-19th century Chinese migration to the United States. Since then the tradition of dim sum for many has inspired what we know as brunch in modern times; a mid-morning meal fortified with friends and conversation. Continue reading
by Steven Doyle
We drove through Chinatown in Richardson this week in search of something particular, but the restaurant we were looking for was a mob scene. So we carefully summoned past memories of all the many choices of restaurants in the plaza and decided on Caravelle which has a focus on Vietnamese and Chinese dishes.
You can certainly find a worthy bowl of pho on the menu, but was looking for something a bit different. For a soup we ordered a combination hot pot which would encompass many of the seafood items they offer, but we were being waited on by the most entertaining Mary, who is also a manager at the restaurant, and she directed us to the catfish hot pot. She said it was much more authentic, and we are a sucker for that phrase. Continue reading
by Steven Doyle
What might possibly be the Chinese version of tapas, dim sum is more than just a meal. It is a gathering and a ritual. Dim sum is as casual as it is formal.
For the uninitiated, dim sum is an assortment of steamed vegetables and dumplings, roasted meats, soups, noodle rolls, baked goods and tarts. Actually so much more hopefully. All the food items are presented in groups of threes in tiny steamer baskets made of bamboo or steel and hand selected based on the groups desires and shared communally with plenty of hot tea and lively conversation. Continue reading
by Steven Doyle
The team behind the two restaurants called Bombay Chopsticks in the Dallas area, including one off MacArthur Blvd and the other on Coit Road, will be running his new food truck very soon. The cuisine, as the name suggests, is an Indian/ Chinese fusion.
“We are Indian Chinese Cuisine and we bring a different cuisine to the Food Truck concept here in Dallas. Our goal it to bring Bombay to the streets of Dallas.” Continue reading
By Judy Chamberlain
In what will be the largest leveraged buyout of a restaurant chain since the 2010 transaction that brought a $4.2 billion price tag to Burger King holdings, P .F. Chang’s China Bistro is scheduled to be taken private in mid-June when private equity firm Centerbridge Partners pays P. F. Chang’s shareholders $51.50 a share in a $1.1 billion deal.
The chain, founded by Paul Fleming chef Philip Chiang, first opened in Scottsdale, Arizona, in 1993, offering Western-influenced Asian food at reasonable prices. It owns numerous company stores in the United States and sells licensing agreements in international markets. Fast-casual Pei Wei’s Asian Diner, which originated in Dallas, is part of the mix. Continue reading
By Steven Doyle photos by Joy Jangles
Last week we had the good fortune to meet up with chef Wolfgang Puck who locally owns Five Sixty, and the legendary Beverly Hills restaurant Spago. In all he is responsible for over 100 restaurants across the country and opening more very soon.
We chatted up chef Puck about the Academy Awards, new restaurant trends, eating local, The James Beard Lifetime Achievement Award and we got the skinny on In-N-Out Burger in this fun question and answer session. Continue reading