“Sour, Sweet, Bitter, Spicy” at Museum of Chinese in America

Storytelling by way of cooking Chinese food

The Museum of Chinese in America’s latest food-centric exhibition isn’t as Instagrammable as, say, the rainbow sprinkle pool at the Museum of Ice Cream’s NYC pop-up. Instead, it asks visitors to sit, stick around, and converse—just like one would do around the table, at a family meal. Located just north of the hustle and bustle of Canal St, MOCA hosts “Sour, Sweet, Bitter, Spicy,” a …

The Cleaver Quarterly

A new print magazine showcases real Chinese food in an entirely new (and global) light

If your Chinese food vocabulary consists of “General Tso’s” and “orange chicken,” then it’s time to open your eyes to see what the world’s most populous country really has to offer. Lilly Chow, Jonathan White and Iain Shaw—three friends who met six years ago in Beijing while working on a city magazine—decided to create a new print publication, The Cleaver Quarterly, to showcase “Chinese food …