The first thing you notice walking up to a dai pai dong, one of Hong Kong’s signature open-air street food stalls, is the smoke. Aromatic plumes billow out from aluminum-covered vent hoods as chefs ...

Born in Guangzhou in southern China, Yan, 59, started his career in food as a 13-year-old apprentice at a Hong Kong restaurant. He studied at the Overseas Institute of Cookery in Hong Kong, then took ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. The first thing you notice walking up ...

Grist is a nonprofit, independent media organization dedicated to telling stories of climate solutions and a just future. "This story was originally published by Grist. Sign up for Grist's weekly ...