Chef Hung Opens in Irvine

You can make yufka and markouk with the same dough but with different shaping techniques. Markouk is thinner and flattened by passing the disk of dough from one hand to the other until the round of dough is paper-thin and almost as wide as your...

Hello, xiao long bao. Photo by Edwin Goei If you’ve never been to China or aren’t familiar with the more esoteric offerings in LA’s San Gabriel Valley, you’ve probably never heard of jianbing, let alone eaten one. I tasted my first jianbing only a...

This list is not for the Disney tourist who's content to secure a seat at Bubba Gump's or Joe's Crab Shack. This list is for travelers (and us locals) who want to explore Anaheim beyond the resort green zone–a.k.a. the real Anaheim. Yes, thrown in...

The last time I ate the woefully underappreciated sausage called boerewors, it was at a now-shuttered South African bar in Long Beach. It’s as basic a tube steak as you can imagine: mildly spiced ground beef stuffed into casing with bits of fat,...

Octopus' Garden Not olive garden, at Michael's on Naples If there's any proof that we've come a long way from Chef Boyardee, it's the squid-ink ravioli at Michael's on Naples in Long Beach. One of the restaurant's most popular entrées, these...