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• Elegant dining<\/b><\/a><\/font>
Sunday, November 01, 2009 <\/i><\/font>
Story and Photos by Diane Duyen Cu<\/i><\/font>
Phans55 combines a luxurious setting and local ingredients for diners’ pleasures. <\/font>
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• Sit back and take a sip<\/b><\/a><\/font>
Thursday, October 15, 2009 <\/i><\/font>
Story and Photos by Todd Porter<\/i><\/font>
Who needs to run to the local coffee joint when you can make delicious Vietnamese-style coffee at home? <\/font>
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• 7 Seas Fish House<\/b><\/a><\/font>
Friday, August 21, 2009 <\/i><\/font>
The ocean’s bounty has washed ashore in Garden Grove, with dishes all prepared exquisitely at 7 Seas Fish House, a new restaurant along Old Town Main Street.
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• Tale of the red lantern<\/b><\/a><\/font>
Friday, July 24, 2009 <\/i><\/font>
By Diane Duyen Cu<\/i><\/font>
Often, being a busy mother of two is a full-time job that requires patience, love, kindness and amazing time-management skills. But what if you’re also a chef and award-winning restaurant owner and cookbook author? <\/font>
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• Big city fare<\/b><\/a><\/font>
Thursday, May 07, 2009 <\/i><\/font>
By Nguyen Khoa Thai Anh<\/i><\/font>
Chez Saigon is an upscale treat in tucked-away Belmont, Calif. <\/font>
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• Sushi defined<\/b><\/a><\/font>
Friday, February 27, 2009 <\/i><\/font>
Story and Photos by Todd Porter<\/i><\/font>
Japanese staple is finding its way into cultural enclaves like Little Saigon, even if the terminology is new to us. <\/font>
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• Lemongrass love<\/b><\/a><\/font>
Thursday, December 18, 2008 <\/i><\/font>
By Diane Duyen Cu<\/i><\/font>
The herb gives meals a marvelous and aromatic twist. <\/font>
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• Mixing sustainability and sustenance<\/b><\/a><\/font>
Friday, November 21, 2008 <\/i><\/font>
By Lisa Huynh<\/i><\/font>
At the California Academy of Sciences, famed chefs cook up authentic food, aiming to sustain cultures. <\/font>
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• Young chef, big prize<\/b><\/a><\/font>
Thursday, November 13, 2008 <\/i><\/font>
By Cathy Thomas; Photos By Cindy Tanaka<\/i><\/font>
Just two months into his culinary training, a cooking student dishes up a $5,000 prize. <\/font>
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• The green of green mangoes<\/b><\/a><\/font>
Friday, November 07, 2008 <\/i><\/font>
By Diane Duyen Cu<\/i><\/font>
In my kitchen, there are three ways to eat a mango. The first is waiting for its flesh to become slippery soft, sweet and ripe. The second is it eating it while it’s still a little green, raw, firm and sweet\/tart like. Then there’s the third way (that makes me salivate crazily), which is really, really, raw. I mean raw to ...<\/font>
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