What makes an old-school Chinese restaurant? There has to be a well-loved, worn-in feeling in the air. Probably dunk tank-sized bowls of porridge, carpeted floors, and…

Amy Poon grew up in a Chinese culinary dynasty in London, the daughter of Bill Poon, a Hong Kong migrant who was the world’s first Chinese…

On page 35, there is a recipe for hung yuen guy ding – almond boneless chicken. But the dish bears little resemblance to the crispy battered…