Source: Fortune
Summary
Chinese American restaurants are elevating their cuisine to fine dining status, with upscale establishments in San Francisco and New York City offering refined tasting menus that go beyond traditional Chinese takeout. Chefs and restaurateurs are working to break down biases and showcase the worthiness of Chinese food as fine dining, despite resistance from customers who are used to paying lower prices for Chinese cuisine. The rise of these restaurants is also tied to the growing economic power of China and the desire to showcase Chinese culture and techniques.
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George Chen’s China Live in San Francisco’s Chinatown is a prime example of this trend, with its braised pork and Chinese sauerkraut dish now in high demand. The restaurant’s emphasis on traditional Chinese cooking techniques and ingredients is part of its appeal. Meanwhile, Yingtao in New York City’s Hell’s Kitchen is offering a $150 chef’s tasting menu and has earned a Michelin star. The restaurant’s executive chef, Emily Yuen, is eager to explore her Chinese heritage through her cooking. The rise of these restaurants is not just about the food, but also about representation and cultural exchange.
It’s not just about serving Chinese food, it’s about serving Chinese culture.
Author: Evan Null
