Foodists is a collective of like-minded food worshippers. We breathe and sleep in order to eat and drink. Have something to share with us? We'd love to hear from you. If it's something to eat or drink, even better.
I finally got around to making renditions of some favorite dishes of mine from the Yunnan and Hunan cuisine, as well as a Hakka dish that I learned from my father. I had invited a few friends who share my love for spicy…
Posted by: Kaishin Chu on Thursday, July 11th, 2013
Categories: Meditations | Tags: chinese, cooking, dashoffood, dishes, home cooking, kaishin, kaishinchu, onelushlife, regional | No Comments »
Hitting my local newsstand, it’s not hard to find the usual suspects vying for your attention, featuring the sexiest food photography to make you forget you just had lunch. Saveur, Everyday Food, Bon Appetit,…
Posted by: Nancy Wu on Tuesday, August 23rd, 2011
Categories: Meditations | Tags: Anthony-Bourdain, app, chinese, cookbooks, David Chang, Fire & Knives, food magazine, Foodists, iPad, Japan, Lucky Peach, McSweeney's, Momofuku, Momofuku Milk Bar, ramen, Tampopo, Tokyo | 5 Comments »
The last of our unique Chinese New Year recipes created by Vancouver’s Chinese food guru Nathan Fong is a dessert of Asian winter pear poached in lychee ginger white tea and served with a delicious chocolate spice…
Posted by: Mark Busse on Thursday, February 3rd, 2011
Categories: Guidance | Tags: chinese, dessert, Nathan Fong, new year, Pear, recipe, tea | No Comments »
Today’s Chinese New Year recipe by local Chinese food guru Nathan Fong is green tea spice rubbed salmon. Barbecue rubs have always been popular in the South. Here, I’ve used aromatic green tea, high in…
Posted by: Mark Busse on Wednesday, February 2nd, 2011
Categories: Guidance | Tags: chinese, Nathan Fong, new year, recipe, salmon, spice, tea | No Comments »
Our latest guest contributor is local Chinese food guru Nathan Fong, who kicks off Chinese New Year by offering us three unique recipes for the season; an salad appetizer featuring lime ginger mint herbal tea poached…
Posted by: Mark Busse on Tuesday, February 1st, 2011
Categories: Guidance | Tags: chicken, chinese, Nathan Fong, new year, recipe, Salad, tea | No Comments »
Chinese (or Lunar) New Year is the most important festival in China and it is also celebrated throughout many Asian countries. It’s a time for family reunion, which also means indulging in a lot of scrumptious food.…
Posted by: Melody Fury on Monday, January 31st, 2011
Categories: Guidance | Tags: chinese, Chinese New Year | 2 Comments »
Guest writer: Joseph Wu (origami expert, noodle nut, and husband to regular Foodist contributor, Nancy Wu) When Nancy was invited to participate in Tourism Richmond’s Noodle-Mania event, she immediately asked if I…
Posted by: Nancy Wu on Wednesday, January 12th, 2011
Categories: Worship | Tags: asian, BBQ pork, cha siu, chicken, chinese, chow mein, fish, Japan, MSG, noodle, prawns, ramen, rice, rice noodle, Richmond, Shanghai, soba, soup, spicy, tofu, tom yum, vancouver | 2 Comments »
What’s your favourite Chinese restaurant? Care to share? How about casting a vote in the HSBC Chinese Restaurant Awards Diners’ Choice Awards? Voting runs from October 6 until November 12 and results will be…
Posted by: Eagranie Yuh on Friday, October 8th, 2010
Categories: Worship | Tags: chinese, chinese restaurant awards, vancouver | No Comments »
Chinese people take their food very seriously. My mom makes a weekly trek to a place in Richmond (sssh, it’s a secret) to buy roast duck and pork with skin so crispy that it shatters when you look at it. When I was…
Posted by: Eagranie Yuh on Sunday, April 18th, 2010
Categories: Worship | Tags: awards, chinese, vancouver | 3 Comments »
Amidst all of the Winter Olympic frenzy, another piece of culinary artistry has risen in Vancouver—specifically at the Fairmont Pacific Rim. The vibrant Oru Restaurant is described as “pan-Asian” cuisine but is…
Posted by: Nancy Wu on Friday, February 26th, 2010
Categories: Worship | Tags: Chef's Table, chinese, David Wong, Fairmont Pacific Rim, indian, Japanese, Joseph Wu, Korean, ocean wise, organic, origami, Oru, pan-Asian, vancouver, Vietnamese | 2 Comments »
Chinatown got a little bit cooler last night. With the exception of the Alibi Room on one end and Campagnolo on the other, the dining and drinking establishments are not exactly what you’d call sexy. But former…
Posted by: Degan Walters on Saturday, January 16th, 2010
Categories: Worship | Tags: brasserie, chinatown, chinese, cocktails | 5 Comments »
Last weekend, I went to a Chinese wedding banquet. If you’ve never been, you should try to wrangle yourself an invitation to eat the twelve-course meal. You read right, it’s a twelve-course meal. We had:…
Posted by: Eagranie Yuh on Monday, January 12th, 2009
Categories: Meditations | Tags: chicken, chinese, cookies, fish, lobster, wedding | 2 Comments »
Happy Robbie Burns Day! Yes, I was reminded of this on my drive into work this morning while listening to a radio interview with an expert on scotch (incidentally, did you know the proper way to taste scotch is with a 50…
Posted by: Ben Garfinkel on Thursday, January 25th, 2007
Categories: Meditations | Tags: chinese, event, fusion, Robbie Burns Day, scottish, suggestions | No Comments »
I love food. There is no doubt about that! I also love teaching. So, when I found out that there were UBC students studying local restaurants for a 4th year History course, it caught my attention!
Posted by: Andrea Busse on Monday, October 16th, 2006
Categories: Meditations | Tags: chinese, Green Lettuce Project, indian, project, UBC, vancouver | 2 Comments »
The other day, Mark and I were watching Kylie Kwong on TV, and saw her preparing Chinese-Style Poached Chicken. We’ve seen it in restaurants before, but never could figure out how to make it. How can something so…
Posted by: Andrea Busse on Friday, September 1st, 2006
Categories: Meditations | Tags: Asian Kylie Kwong, chicken, chinese, poach, recipe | 3 Comments »