Chow mein is a Chinese dish made from stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of chǎomiàn were developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used. It was introduced in other countries by Chinese immigrants. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US.
Puerto Rican cuisine has its roots in the cooking traditions and practices of native Taínos, Spaniard and African ancestors.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté and duxelles, wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe or dry-cured ham to retain the moisture and prevent it from making the pastry soggy.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago and adapted using indigenous ingredients to meet local preferences.
Sisig is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon.
Sundubu-jjigae is a jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood, optional meat, and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan.
Philippine adobo is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines.
Kogi Korean BBQ is a fleet of five fusion food trucks in Los Angeles famous both for their combination of Korean with Mexican food and also for their reliance on Internet technology, especially Twitter and YouTube, to spread information about their offerings and locations. Highlights of typical fare include Spicy Pork Tacos, Kimchi Quesadillas and Short Rib Sliders. Its owner/founder, Mark Manguera, a Filipino-American, married into a Korean family and was inspired to combine Mexican and Korean food as a result. The food truck has won much recognition, including a Bon Appétit Award in 2009 and "Best New Chef" for Roy Choi by Food & Wine in 2010, the first for a food truck.
Ludovic Lefebvre is a Michelin-star French chef, restaurateur, author, and television personality. He trained in France for 12 years before moving to Los Angeles. He was awarded the prestigious Forbes Travel Guide Five Star Award at two different restaurants, L'Orangerie in 1999 and 2000 and Bastide in 2006.
A pig's trotter, also known as a pettitoe, or sometimes known as a pig's foot, is the culinary term for the foot of a pig. The cuts are used in various dishes around the world, and experienced a resurgence in the late 2000s.
Korean tacos are a Korean-Mexican fusion dish popular in a number of urban areas in the United States and Canada. Korean tacos originated in Los Angeles, often as street food, consisting of Korean-style fillings, such as bulgogi and kimchi, placed on top of small traditional Mexican corn tortillas. Korean burritos are a similarly themed dish, using larger flour tortillas as a wrap.
A gua bao, also known as a pork belly bun, ambiguously as a bao, or erroneously as a bao bun, is a type of lotus leaf bun originating from Fujian cuisine. It is also a popular snack in Taiwan, Singapore, Malaysia, Philippines, and Nagasaki Chinatown in Japan.
Tsukemen is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States.
Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún, in the Tang Dynasty. The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.
Little Pine was a fine-dining vegan bistro located in the Silver Lake neighborhood of Los Angeles, California. It was founded by electronic musician and animal rights activist Moby. In July 2020, local plant-based investors took over operations of the restaurant. The restaurant served organic, vegan, Mediterranean-inspired dishes and has a retail section with art and books, curated by Moby himself. Moby's vision was to create a space that includes various aspects of society that he cares about. The restaurant closed down in December 2022.
Mama Lu's Dumpling House are two independently-operated Chinese restaurants in the Monterey Park, California known for their xiaolongbao, dumplings, and rice cakes. As of 2018, it is very popular and so has become known for its long lines. Thus, food critics from publications like the San Gabriel Valley Tribune praised its food for being worth the wait.
Mei Lin is a Chinese-born American chef and television personality, best known as the winner of the twelfth season of the Bravo television network's reality television series, Top Chef. After winning Top Chef in 2014, Lin worked as a personal chef for Oprah Winfrey before going on to open her first restaurant, Nightshade in Los Angeles in 2019. She became engaged to her fiancé Andrew Skala on January 14, 2023. On April 9, 2023, Lin won the fourth season of Food Network's Tournament of Champions.
Double Dragon is a restaurant and bar in Portland, Oregon, United States. Chef and owner Rob Walls opened the bánh mì sandwich shop in 2011, which was later expanded to include more food and drink options.
Shandong is a Chinese restaurant in Portland, Oregon.
