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Chinese Food and Cooking

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Review: Wu's

When I heard that Wu’s was the favorite restaurant of a vegetarian acquaintance, I thought we might give it a try.
Turning up the heat in Westerly
By JOHNETTE RODRIGUEZ  |  June 11, 2010
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Buddachen

The Web site says “modern Asian bistro” and the other description they’ve put out is “ultra trendy modern Asian cuisine.”
Jae’s grill is reborn with pan-Asian zen
By ROBERT NADEAU  |  May 07, 2010
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Dosa Factory

I tend to be skeptical of retail/restaurant combinations. IKEA serves frankfurters and Swedish meatballs, but you'd hardly drive there just to dine.
Indian street-food snacks and more, tucked in the back of a grocery store
By MC SLIM JB  |  March 05, 2010
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Indian Dhaba

The phrase “fusion cuisine” inspires dread in me — I’ve been served too many misconceived culinary mash-ups over the years, usually European sauces awkwardly force-fit onto Asian foundations, or vice-versa.
Mumbai street-food novelties and worthy fusion cuisine
By MC SLIM JB  |  December 11, 2009
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Vinh Sun BBQ and Restaurant

Constrained by a small word count, I often choose restaurants with relatively short menus. I correctly took Vinh-Sun to be a Cantonese "BBQ" specialist, a retailer of roast pork, whole suckling pigs, ducks, and chickens. But it's also a spanking-clean Ch
Cantonese roast meats and much more
By MC SLIM JB  |  November 27, 2009
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Great Taste Bakery and Restaurant

After a series of unimpressive Chinese restaurants (and one Korean place) had vacated the premises, this odd double-storefront reopened with a silly name — and actually delivers on it. All the food we had did taste great!
A Chinatown eatery that lives up to its name
By ROBERT NADEAU  |  April 17, 2009


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Review: Taam China Glatt Kosher Chinese Cuisine

Theoretically, there could be terrific kosher Chinese restaurants.
The best of its very rare kind
By ROBERT NADEAU  |  December 10, 2008
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Winsor Dim Sum Café

At most of Boston’s dim-sum palaces, my strategy has always been to sit near the kitchen door, to get the little plates off the cart when they’re hottest.
Dim sum all day and night
By ROBERT NADEAU  |  November 05, 2008
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Pumpkin primer

For budget-conscious shoppers, the arrival of pumpkin season is a boon.  
Turn the fall harvest into a feast
By TODD RICHARD  |  October 16, 2008
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Casual party

It is woman-owned and gay-friendly in a low-key way.
Low-key enjoyment at Flask
By BRIAN DUFF  |  September 03, 2008
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Tashi Delek

The total Tashi Delek experience is larger than the food or the room, or even the caring service from the lone mid-week waitress.
Fine Tibetan cuisine — freed from Chinese influences
By ROBERT NADEAU  |  July 09, 2008


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Wisteria House

As one of Boston’s first Taiwan-style restaurants, Wisteria House had a 10-year run on Newbury Street. It has now moved its operations to Cambridge.
Newbury Street’s loss is Cambridge’s gain
By ROBERT NADEAU  |  June 25, 2008
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Pho Republique

Retro done right sits well with me, and the refined fusion dishes here can be remarkable.
Refined fusion done right
By ROBERT NADEAU  |  June 04, 2008
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Minsok Restaurant

On two more visits, it became clear that Minsok is mainly a very serious Korean restaurant, rather than a Japanese sushi place.
Skip the sushi, stay for the serious Korean dishes
By ROBERT NADEAU  |  May 14, 2008
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Punjab Palace

Had I known that Punjab Palace was related to India Quality, my favorite old-school Indian restaurant, I’d have visited sooner.
A chip off the ol’ baingan bhartha
By MC SLIM JB  |  May 07, 2008

Ding Ho home

Opening a comedy club in a Cambridge Chinese restaurant was a laughable idea unto itself.
Comedy benefit adds second show
By CLIF GARBODEN  |  April 30, 2008


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Zoe’s Gourmet Chinese’s braised-beef filets and vegetables with hot chili

It’s hard to imagine that there’s any decent food — much less decent regional Chinese food — to be found on the barren stretch between Inman and Porter squares.

Pleasure to burn


By KENJI ALT  |  April 16, 2008
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General Tso’s way

Behind every dish lies a story, and behind a cuisine, well, there may be a book.
The path of a Chinese foodie
By CLEA SIMON  |  March 12, 2008
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Senses and sensibility

February is the month of love, and the shortest month on the calendar.
Twenty$pot celebrates Valentine's Day
By TODD RICHARD  |  February 06, 2008
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Myers+Chang

Chinese restaurants have given us so much flavor and value that it seems almost rude to point out that Boston hasn’t had a lot of luck with making them upscale.
Upscale Asian food done right
By ROBERT NADEAU  |  January 30, 2008
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Rice Valley

Rice Valley is shiny and large.
Old school meets new — with mixed results
By ROBERT NADEAU  |  January 09, 2008


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Curing boredom

If you asked me the secret to Chinese food a couple weeks ago, I might have guessed: MSG?
Leave it to the Chinese to solve the riddle
By LINDSAY STERLING  |  December 12, 2007
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Kingston Station

In many ways, Kingston Station is an inferior version of Gaslight, which I reviewed in this space this past week.
On board, but not yet there
By ROBERT NADEAU  |  November 28, 2007
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Greased lightning

Oil has been discovered in a Brighton backyard.
Powering the anti – fossil fuel revolution, one fried catfish at a time
By MIKE MILIARD  |  November 07, 2007
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Grain and Salt

There are three holy grails we seek on the restaurant-review beat.
From the earth, with love
By ROBERT NADEAU  |  June 06, 2007
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King Fung Garden II

It was with considerable interest that I noticed a new King Fung Garden had opened in Brookline.
Are you ready to join the cult?
By ROBERT NADEAU  |  May 09, 2007


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Visions of isolation

In Edward Hopper’s world, everyone is lost in an unending rut of office overtime, rattling El trains, cheap fluorescent diners, and bad dates.
Edward Hopper's master works at the MFA
By GREG COOK  |  May 02, 2007
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Editors' picks: Food

Spark, Bliss, Pam's Pizza, Duffy's and more. 
Best eats in Quahog County, best Thursday night two-fer, best destination dinner, and more
By PROVIDENCE PHOENIX STAFF  |  April 17, 2007
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Lucky House Seafood

For 150 years, Chinese restaurants in America have had different menus, and often different names, in English and Chinese.
Off-the-menu delicacies well worth the hunt
By ROBERT NADEAU  |  March 14, 2007

HON

What chicken soup is to the Jewish culture, pho is to the Vietnamese.
Dazzling Southeast Asian variety
By JOHNETTE RODRIGUEZ  |  February 28, 2007