March 15, 2024 | Vol. 53, Issue 5

The only bilingual Chinese-English Newspaper in New England

Features

Check Out CGK!

There are times in this life when your craving for a burger and fries goes beyond the usual fare; when raw, guttural primal instinct leads you to seek out food that is big, indulgent, and fun to an almost ostentatious degree. For those times, there is CGK (Crazy Good Kitchen). Boasting titanic-sized sandwiches that assertively and deliciously demand your attention, shakes, topping-heavy fries, and even acai bowls, CGK recently opened its second location on Newbury St., expanding from its original […]

Omicron Variant Updates

According to the CDC’s Omicron tracker, the variant has so far caused infections in 23 states, including Massachusetts. The quick emergence has health officials urging residents yet again to get fully vaccinated.

“Chosen Family” Speaks on Identity

“I really want this story to find anyone who’s never felt ‘enough’ of something,” said Pelletier, “or anyone who had a kind of weird time growing up, figuring out who they are in different contexts, and having to look for the context they feel the most comfortable in.”

Advertisement from Los Angeles Evening Citizen, December 10, 1949

The Origins of the Chinese Buffet

At least as early as 1837, you could find all-you-can-eat dinners, which were, initially, primarily for American cuisine. During the latter part of the 19th century, the “smörgåsbord” made its appearance.

Japanese food Futago

Japanese Favorites at Futago

I was happy to see Futago restaurant (Japanese for “twins”) still open during a recent lunch time visit. Its owners also run the izakaya and soba house, Sugidama. They have been dishing up solid udon dishes at Futago since opening almost three years ago. The open and minimally decorated dining space has two beautiful paintings featuring steaming udon bowls ready to be enjoyed by a hovering hand with chopsticks.  I started with a favorite, takoyaki, a dish of grilled octopus […]

PuPu Platter

The Origins of the PuPu Platter

In an advertisement in the Boston Globe, October 14, 1982, Bob Lee’s restaurant, Islander, posted the claim, “We invented The Pupu Platter.” Did they invent it? If not, what is the truth behind the origins of the Pu-Pu Platter? There is no question that the term “Pu-Pu” derives from the Hawaiian word, “pū-pū”, which refers to “appetizers.” Originally, pū-pū only referred to shellfish, but was eventually expanded to include a variety of other foods as well.  During the 1950s, a number of Hawaiian newspapers mentioned pu-pu. The Honolulu […]

Place of Assembly

Assembling Chinatown’s History

Place of Assembly is a public art installation by local architect Ang Li, located at 8-12 Hudson street, right in the heart of Chinatown. The interactive display features various stoop-like structures, open for visitors to hang out and sit on, all assembled with repurposed bricks from demolished row homes. Guests from all over Boston came to gather during its November 6th unveiling, hosted by the Asian Community Development Corporation. Li aspired to help preserve and share the neighborhood’s history with […]

Conch salad

Southern Vietnamese style at Ban Tôi

The Ban Tôi (Vietnamese for “my friend”) Restaurant entered the Savin Hill neighborhood in 2019, expanding the availability of Vietnamese food in the area. Opened by Chieu Nguyen, a former nail salon owner-turned-chef, his passion for food allowed him to bring a variety of comforting southern dishes to the scene, such as Vietnamese hot pot and various street foods. We spied the conch salad  (gỏi ốc giac) for $10.50 on the menu and immediately wanted to try it. A popular […]

Vermont Wagyu

Vermont Wagyu: Pure Breed, Pure Deliciousness

Many people in the U.S. primarily know of Wagyu beef as an expensive cut originating in Japan. They may also believe some of the myths about Wagyu, such as that the cows must be fed beer or sake, and get regular massages. Although that might happen in some isolated cases, there are actually no regulations that mandate such matters. The vast majority of Wagyu cows are simply specific breeds with unique fat networks that create the rich, smooth flavor we associate […]

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