November 8, 2024 | Vol. 53, Issue 21
Chinese Version 繁体 / 简体中文版 首頁

The only bilingual Chinese-English Newspaper in New England

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MIT ‘Bans’ Student Over Essay Author Charles Yu Talks About His Work on ‘Interior Chinatown,’ His Start as a Lawyer Muslim Teacher Doxed, Harassed Online ‘Amnesty’ Offered to State Tax Payers, but Some Say More Help Is Needed Volunteer Annie Lee Honored at ABCD Boston’s Heroes Gala

Food

Bubble Tea
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Bubbles: It’s America’s New Cup of Tea

by Moninisha Yadav

Asia has a long history of drinking tea. But one style of tea has long been bubbling above the other vareties — and taking the global market by storm. Originating in Taipei in the 1980s, bubble tea made its way to the United States in the 1990s. It became extremely popular within the Taiwanese American community on the West Coast. Shops began opening up all over California, becoming well known with the surrounding Asian American communities. But how did it […]

Food from Anatolia
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Anatolia Buffet and Kebab House

by Anna Ing

The Anatolia Buffet and Kebab House has been serving delicious Turkish food since 2004 in Brookline Village. The restaurant is named after Anatolia — or Asia Minor — which makes up most of modern day Turkey. We recently had lunch in the Anatolia Buffet’s simple, yet spacious dining room. We ordered the Lahmacun ($5.50), the Turkish version of a cheese-less pizza. Seasoned ground lamb and finely diced vegetables were topped over a crispy and very thin dough. Each bite was […]

Japanese food Futago
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Japanese Favorites at Futago

by Anna Ing

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
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The Origins of the PuPu Platter

by Richard Auffrey

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 […]

Massachusetts Asian Restaurant Association
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MARA Launch Sees Success

by Sampan Staff

“We’re excited to launch a partnership with [MARA] and [MRA] solely to help Chinese restaurants,” said MRA vice president Steve Clark.

Conch salad
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Southern Vietnamese style at Ban Tôi

by Anna Ing

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
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Vermont Wagyu: Pure Breed, Pure Deliciousness

by Richard Auffrey

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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