100 Top Chinese Restaurants Of The World 2020

100 Top Chinese Restaurants of the World 2020 is into its second edition. I hope readers agree with the majority of my choices. As a Singaporean of Chinese descent, I proudly admit that the annual guide is a labour of love – and greed – for the great cuisines of China. My two favourite are Yue (my maternal family comes from Shunde) and Huaiyang (particularly the delicate cold dishes). My father came to Singapore as a child from Huai’an, Quanzhou, so I also love Min cuisine. And Lu, Chuan, Chaozhou, Kejia and many other branches of Chinese cuisine. I write about cuisine from a cultural, historical point of view. So, 100 does not contain recipes. But, you will discover that xiao long bao does not come from Shanghai but were already very popular in Kaifeng during the Northern Song Dynasty (960 – 1127). Or that Cantonese food should properly be called Yue cuisine which has its origins from the Kingdom of Nanyue (204 BC – 111 BC). 100 has Chinese restaurants from New York, London, Paris, Mumbai, Bangkok, Ipoh, Kuala Lumpur, Singapore, Foshan, Guangzhou, Quanzhou, Hangzhou, Yangzhou, Suzhou, Shanghai, Yokohama, and lots more. The restaurants are not rated from 1 to 100 but there is a Restaurant of the Year, 10 Top 10, 10 Top 20, 10 Top 30, and 69 other restaurants to make a total of 100. You may be surprised to learn that the best char siew may actually be from Malaysia. Or that there is a tea house in Yangzhou that makes up to 50,000 baos a day! And that the Restaurant of the Year 2020 was started by a woman. CH’NG Poh Tiong Publisher/Author of 100 Top Chinese Restaurants of the World

In 2016, Globe and Mail reporter Ann Hui drove across Canada, from Victoria to Fogo Island, to write about small-town Chinese restaurants and the families who run them. It was only after the story was published that she discovered her own family could have been included—her parents had run their own Chinese restaurant, The Legion Cafe, before she was born. This discovery, and the realization that there was so much of her own history she didn’t yet know, set her on a time-sensitive mission: to understand how, after generations living in a poverty-stricken area of Guangdong, China, her family had somehow wound up in Canada. Chop Suey Nation: The Legion Cafe and Other Stories from Canada’s Chinese Restaurantsweaves together Hui’s own family history—from her grandfather’s decision to leave behind a wife and newborn son for a new life, to her father’s path from cooking in rural China to running some of the largest “Western” kitchens in Vancouver, to the unravelling of a closely guarded family secret—with the stories of dozens of Chinese restaurant owners from coast to coast. Along her trip, she meets a Chinese-restaurant owner/small-town mayor, the owner of a Chinese restaurant in a Thunder Bay curling rink, and the woman who runs a restaurant alone, 365 days a year, on the very remote Fogo Island. Hui also explores the fascinating history behind “chop suey” cuisine, detailing the invention of classics like “ginger beef” and “Newfoundland chow mein,” and other uniquely Canadian fare like the “Chinese pierogies” of Alberta. Hui, who grew up in authenticity-obsessed Vancouver, begins her journey with a somewhat disparaging view of small-town “fake Chinese” food. But by the end, she comes to appreciate the essentially Chinese values that drive these restaurants—perseverance, entrepreneurialism and deep love for family. Using her own family’s story as a touchstone, she explores the importance of these restaurants in the country’s history and makes the case for why chop suey cuisine should be recognized as quintessentially Canadian.

"From Haifa, Israel, to Cape Town, South Africa, Chinese entrepreneurs and restaurateurs have brought delicious Chinese food across the globe. Unravelling a complex history of cultural migration and world politics, Cheuk Kwan narrates a fascinating story of culture and place, ultimately revealing how an excellent meal always tells an even better story. Dotting even the most remote landscapes, family-run Chinese restaurants are global icons of immigration, community and delicious food. The cultural outposts of far-flung settlers, bringers of dim sum, Peking duck and creative culinary hybrids like the Madagascar classic soupe chinoise, Chinese restaurants are a microcosm of greater social forces--an insight into time, history and place. From Africa to South America, the Jade Gardens and Golden Dragons reveal an intricate tangle of social schisms and political movements, offering insight into global changes and diasporic histories, as the world has moved into the 21st century. Author and documentarian Cheuk Kwan, a self-described "card-carrying member of the Chinese diaspora," weaves a global narrative by linking the myriad personal stories of chefs, entrepreneurs, labourers and dreamers who populate Chinese kitchens worldwide. Behind these kitchen doors lies an intriguing paradox which characterizes many of these communities: how Chinese immigrants have resisted--or often been prevented from--complete assimilation into the social fabric of their new homes, maintaining strong senses of cultural identity, while the engine of their economic survival--the Chinese restaurant and its food--has become seamlessly woven into cities all around the world. An intrepid travelogue of grand vistas, adventure and serendipity, Have You Eaten Yet? charts a living atlas of the global Chinese migration, revealing the synergies of politics, culture and family."--

Much has been written about Covid-19 victims, how scientists raced to understand and treat the disease, and how governments did (or did not) protect their citizens. Less has been written about the pandemic’s impact on the global economy and how companies coped as the competitive environment was upended. In his new book, "The New (Ab)Normal", MIT Professor Yossi Sheffi maps how the Covid-19 pandemic impacted business, supply chains, and society. He exposes the critical role supply chains play in helping people, governments, and companies to manage the crisis. The book draws on executive interviews, pandemic media coverage, and historical analyses. Sheffi also builds on themes from his books "The Resilient Enterprise" (2005) and "The Power of Resilience" (2015) to enrich the narrative. The author paints a compelling picture of how the Covid-19 virus is changing many facets of human life and what our post-pandemic world might look like. This must-read book helps companies to redefine their business models and adjust to a fast-evolving economic landscape. The stage is set In Part 1 of the book, “What Happened,” the author looks at how companies fought to mend the global economic fabric even as the virus ripped more holes in it. Part 2, “Living with Uncertainty,” views the crisis through a supply chain risk management lens derived from Yossi Sheffi’s previous books. This perspective shows how companies create corporate immune systems to quickly recognize and manage large-scale disruptions. The ongoing pandemic is creating a new normal in life, work, and education—covered in Part 3, “Adjustment Required.” Consumer fears about the contagion as well as government mandates require businesses in industries such as retail, hospitality, entertainment, sports, and education to create “safe zones” for workers and customers. Many elements of the book – especially in Part 4, “Supply Chains for the Future” – show how the virus accelerated preexisting trends in technology adoption. China was the epicenter of the pandemic; it also was the first nation to be disrupted and recover. Part 5 of the book, “Of Politics and Pandemics,” explains why reports that companies are abandoning China in favor of other offshore manufacturing centers do not reflect reality. Fundamentally, The New (Ab)Normal is about businesses trying to create a better future in a time of extreme uncertainty – a point emphasized in Part 6, “The Next Opportunities.” The outlook is not necessarily gloomy. The advance of technology is accelerating, a trend that can level the playing field between small and large companies. Nimble small businesses are using a growing array of off-the-shelf cloud computing and mobile apps to deploy sophisticated technologies in their supply chains and customer interfaces. The New (Ab)Normal Another new normal is working from home. Remote working enables individuals to live anywhere and companies to recruit talent from anywhere. Education, especially higher education, faces a major disruption (and major opportunity) that is likely to shake the high-cost model of in-person education in favor of online or hybrid education. Regrettably, the book recognizes one trend accentuated by Covid-19--the growing inequality, and anticipates that the new normal will be more stratified.

Since 1984, the FAO GLOBEFISH project (through a project unit established within the Fishery and Aquaculture Department of FAO www.fao.org/in-action/globefish) has been providing Governments, national and international stakeholders with relevant data, information and knowledge on fish trade in order to assist them in designing and implementing efficient and inclusive market and trade strategies. These strategies contribute to the sustainable development of the fish trade sector (including the economic, social and environmental aspects) and, at the same time, contribute to improving food and nutrition security and strengthening livelihood opportunities and are directly linked to SO4. The publication contains a detailed quarterly update on market trends for a variety of major commodities. Combining the price information collected for the European Price Report with other market survey data collected by FAO GLOBEFISH, the report provides a detailed update on market trends for a variety of major commodities. Key market data is presented in a time series tabular or graphical form with a written analysis of trends and key events and news affecting commodities such as tuna, groundfish, small pelagics, shrimp, salmon, fishmeal and fish oil, cephalopods, bivalves and crustacea.

Since 1984, the FAO GLOBEFISH project (through a project unit established within the Fishery and Aquaculture Department of FAO www.fao.org/in-action/globefish) has been providing Governments, national and international stakeholders with relevant data, information and knowledge on fish trade in order to assist them in designing and implementing efficient and inclusive market and trade strategies. These strategies contribute to the sustainable development of the fish trade sector (including the economic, social and environmental aspects) and, at the same time, contribute to improving food and nutrition security and strengthening livelihood opportunities and are directly linked to SO4. The publication contains a detailed quarterly update on market trends for a variety of major commodities. Combining the price information collected for the European Price Report with other market survey data collected by FAO GLOBEFISH, the report provides a detailed update on market trends for a variety of major commodities. Key market data is presented in a time series tabular or graphical form with a written analysis of trends and key events and news affecting commodities such as tuna, groundfish, small pelagics, shrimp, salmon, fishmeal and fish oil, cephalopods, bivalves and crustacea.

"50 recipes inspired by life in Chinatown."--Cover.

The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. "These are stories about culture," writes J. Kenji López-Alt in his introduction. "About how food shapes people, neighborhoods, and history." This year's Best American Food Writing captures the food industry at a critical moment in history -- from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York's premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live. THE BEST AMERICAN FOOD WRITING 2020 INCLUDES BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others