April 25, 2025 | Vol. 54, Issue 8
Chinese Version 繁体 / 简体中文版 首頁

The only bilingual Chinese-English Newspaper in New England

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Featured
Eddie Ahn Draws From His Life as an ‘Advocate’: Artist Chats About Creating Graphic Novel Vietnamese Americans Tell Story of Diaspora in Own Words at 50-Year Anniversary Event Chinatown Eatery Owner Speaks Out Editorial: These Two Judgments Are Worth Reading ‘No One Can Walk It For You’ – Iranian-American Haleh Liza Gafori to Appear in Hub to talk about Her Translation Life

food

Richard Chen executive chef Red 8
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‘East meets West’: Red 8 executive chef Richard Chen’s vision and pride

by Carey Lin

“They think Chinese restaurants are supposed to be cheap,” said chef Richard Chen. “[It can be] even cheaper than McDonalds. And you get a nutritious meal that takes a lot of time and effort to prepare, and you get a whole entree coming out. I mean, I’d rather eat that everyday than McDonalds. But the point is, they think the price should be very cheap and low.” This is the impression Americans have about “Chinese food.” Alum of the Culinary […]

Jacqueline Church is the owner of Boston Chinatown Tours and a freelance writer
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“Lucky at Home”: Lunar New Year 2021

by Jacqueline Church

Lunar New Year is typically a time for huge family banquets. Restaurants would see multi-generational tables, lai see or hong bao passed to children, auspicious foods ordered, and lots of laughter. Lots of food.  Like so many other aspects of life during this pandemic, we’re planning more isolated, home-based events. Here are 8 great ideas for making your Lunar New Year as festive and delicious as possible, while staying safe at home. Order takeaway from your favorite spots. All or […]

Chinese duck sauce
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A Boston origin of… duck sauce?

by Richard Auffrey

If you dine at local Chinese restaurants, you’ve probably been served a container of duck sauce, a versatile sweet and sour sauce that is commonly used for dipping fried foods, from eggrolls to chicken fingers, fried wontons to crab rangoons. It has become such a familiar sauce that you can find it at non-Chinese restaurants too, especially with an order of chicken fingers.  What is the origin of this curious sauce? Theories abound about its origin, most believing it acquired its name […]

crab fried rice
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Food for Thought: Mahaniyom (Thai Tapas Bar)

by Anna Ing

Mahaniyom, which in Thai stands for “beloved” or “very popular,” is a Thai Tapas Bar that opened up this past winter in Brookline Village, in the old El Centro space. Long time Shojo alum Chompon (Boong) Boonnak and Smuch (Top) Saikamthorn, along with Chef Suparerk (Pao) Thampitak and their team, wanted to bring a “taste of home.” They have introduced delicious and homey Thai foods, served along with creative, handcrafted cocktails. This team brings many years of restaurant experience from […]

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Peking Duck delights & some history

by Richard Auffrey

That crispy skin! Who can resist its taste and texture? It might be the most popular element of Peking Duck, a Chinese dish of roasted duck. It can be found in a number of restaurants in Chinatown. The version at China King might be one of the most popular. During the 19th century, nearly all U.S. newspaper references to Peking Duck referred to the breed and not the dish. This breed was introduced into the U.S. during the 1870s and quickly became […]

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Food for Thought: Delightful seafood at a Winthrop gem – Belle Isle Seafood restaurant

by Anna Ing

One restaurant on my local must try bucket list is Winthrop’s gem Belle Isle Seafood restaurant. Current owner Jim Costin moved the business from their original East Boston 883 square feet space that served seafood for many years to their current 5,000 square feet industrial digs just over the Winthrop border in 2012. This spot is ideal to get unparalleled views of the Boston skyline, Logan Airport, Zakim Bridge and the Bunker Hill Monument. People travel all over to try […]

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