The restaurateur was fed up with how Taiwanese gua bao was being referred to as "New American" cuisine.
But Angela Hui's pan of the celebrity chef’s latest London restaurant, Lucky Cat, got a lot of social media support.
It’s another reminder that traditional Asian foods are viewed as a source of shame that immigrants must hide or adapt to be accepted.
The clip leaves a bad taste in the mouths of many foodies.
As with any other cuisine, appearance, aroma and taste are extremely important in enjoying Chinese food. Beyond these basic
Stinky tofu, kimchi, steamed fish — it was all fair game today.
Favorite flavor? Purple.
In an effort to make up for some small fraction of recent diet of eating like a recently released convict, I decided to make one of my favorite Korean dishes, but without any guilt. Jjajangmyeon is a black bean sauce noodle that is salty and savory. It's usually made with pork belly and hand-pulled, hand-cut noodles. Sure, if you can afford the calories, go get the real thing.
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A friend first told me about this salad. She had it at a local-ish restaurant. She showed me iPhone photos and a list of ingredients. You have to try it, she said. Then we went to the actual restaurant to taste the salad. And, yes, it was every bit as good as she said.
After chewing paan, the eater's mouth is typically left with stained red lips and teeth, and causes profuse red coloured salivation. Looking startlingly similar to blood, saliva is usually spat out -- which yields a viscous crimson stain upon whatever surface is spat on.