Editor's Note

Well, the Christmas rush is over and now’s the time to relax and enjoy the rest of the summer. We love long lunches, easy dinners and meals that keep us cool on hot days. When it’s hot, kitchen time is best kept to a minimum and we’ve come up with some delicious ways to do just that with incredible cold noodle dishes from Taiwan, China, Vietnam and more. Check out our new Fast Feast story, which includes five dishes that come together in less than 30 minutes – perfect for weeknight meals.

Big news at this time of year is Lunar New Year – a festival that’s celebrated all over the world. We figured that made it the perfect time to highlight some of the incredible Chinatown communities that have proliferated around the globe. We’ve visited the more well-known places – like San Francisco and New York, but did you know Mumbai has its own ‘Chindian’ cuisine, or that there’s a bustling Koreatown in Los Angeles that spawned the culinary talents of Roy Choi and probably our current craze for Korean fried chicken?

Happy New Year and Kung Hei Fat Choi!

Alix Davis


Feast Magazine
Appearing widely in our research for this dish, the following rhyme is a neat summary of Burmese cookery: ‘Of all the fruit, the mango is best; of all the meat,...
Feast Magazine
This deceptively modest dish derives its sweet yet tart flavour from cooking green mangoes until just tender in a typical Sri Lankan vegetable curry base of...
Feast Magazine
Noodles are a quintessential ingredient in Japanese cuisine and during the country’s hot and humid summers, steaming bowls of noodles are swapped for cold noodle...
Feast Magazine
A favourite street food in Taiwan, these cold sesame noodles are similar to versions of the Sichuan noodle dish, dan dan mian. The Taiwanese interpretation uses...
Feast Magazine
This porridge-like dish of rice is popular in many Asian countries for breakfast and for dinner. Congee can be served plain as a side dish, or, as we’ve done here...
Feast Magazine
The West African republic of Guinea’s food culture has been heavily influenced by its colonial past, and this dark, caramelised fruit tart – flavoured with rum...
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