“Asian stoner food” were the words the ingenious chef Mickey Neely used to describe the food of SuperHai. That would be the mild-mannered couple who disguise their secret identities as, respectively: graphic designer/bartender Jane Shang, and knife sharpener/restorer Jordan Ross. “I’m the Asian, he’s the stoner,” cracks Shang. But on Wednesday nights they pop up […]
The fourth Kultura Festival filled Logan Square Emporium with the food, art, and people of the Philippines.
A recipe from Korean BBQ: Master Your Grill in Seven Sauces, by chef Bill Kim of Randolph Row’s BellyQ, shows that his notion of barbecue stretches far beyond the borders of Korea.
U of I sophomore Shayne Chammavanijakul has launched a gorgeous publication that looks beyond ginger and lemongrass.
Chef-driven, moderately priced Asian food is quickly becoming our next hot thing.