Why Does Chinese Cuisine Struggle to Earn Fine Dining Respect in America?
Chinese American chefs are breaking barriers with upscale restaurants, but persistent stereotypes still block Chinese cuisine from being fully embraced as fine dining in the U.S.—a cultural and economic injustice that America must confront.
In the heart of America’s historic Chinatowns, a culinary revolution is quietly underway. Veteran chef George Chen, among others, is challenging decades-old prejudices that confine Chinese cuisine to cheap takeout rather than the esteemed realm of fine dining. Chen’s restaurant China Live in San Francisco offers a rich tapestry of traditional techniques and flavors—braised pork buns, hand-pulled noodles, and stone-roasted Peking ducks—served with a finesse worthy of any high-end kitchen. Why Is Chinese Cuisine Still Not Treated Like French or Japanese Fine Dining? Despite their culinary mastery, these restaurateurs face an uphill battle convincing diners that paying $150 or more...
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