Highlights: American-Chinese Food, Dim Sum and LuckyRice

I’ve been busy. Here’s a round-up on some of my articles in the past couple of weeks:

For CNNGo, I wrote a piece on how American-Chinese food is still Chinese food. “There’s nothing inauthentic about American-Chinese dishes. The bulk of them were created by Chinese people for Chinese people. These Chinese people just happened to be living outside of the mother country. According to the “Oxford Encyclopedia of Food and Drink in America,” during the 1840s Gold Rush in California, early Chinese immigrants (most were railroad builders) had no or extremely limited access to traditional Chinese ingredients. So they used what they could find in their new homes to create then-contemporary Chinese dishes, such as the now much-derided chop suey (杂碎), one of the first Chinese dishes invented in the United States.”

Did a round-up of the 10 Best Dim Sum Restaurants in Los Angeles for LA Weekly. Pretty pleased with the response, even got the nod of approval from the guys over at Chowhound.

Highlight of the week had to be the LuckyRice Grand Feast on Friday. Decided to skip the generic post and do one completely on the food. After all, it’s always about the food. Favorite dish had to be the wasabi macarons. I’m a sucker for desserts.

Also had a great interview with the fastest bartender in the world. Interesting tidbit: he went into the industry initially to pick up girls and make a few extra bucks. Who would’ve thought?