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Commis is a Michelin Guide-starred restaurant in Oakland, in the U.S. state of California. [1] [2] [3] [4]Head chef and owner is James Syhabout. [5] The dishes served reflect the background of head chef Syhabout, who has a Thai mother and Chinese father who introduced him to both styles of cooking.
Chinese opera was one of the first traditional Chinese art forms in Oakland. In 1907, a Chinese Theater at 9th and Franklin streets opened which could seat 500 people and had a company of 30 full-time actors from China. Today, three styles of Chinese opera clubs are active in Oakland: Cantonese opera, Beijing opera, and Kunqu.
Some have distinctive styles, as with American Chinese cuisine and Canadian Chinese cuisine. Most of them are in the Cantonese restaurant style. Chinese takeouts (United States and Canada) or Chinese takeaways (United Kingdom and Commonwealth) are also found either as components of eat-in establishments or as separate establishments, and serve ...
Mama Chow's ranked number six in Yelp's list of the top 100 Chinese restaurants in the United States in 2024. [ 21 ] [ 22 ] Covering the list, Food & Wine said, "The secret to Mama Chow's success is, in some ways, its simplicity; dishes with only a few ingredients are elevated by an attention to detail rather than an excess of culinary flourishes."
Paul and Nancy Fong prepare meals for the lunch rush at the Chicago Cafe in Woodland. The family diner, established in 1903, was recently recognized as California's oldest Chinese restaurant.
Traditionally centered in San Francisco and Chinatown Oakland, the suburbanization of the Bay Area's Chinese-American population has resulted in significant concentrations in the southwestern East Bay, eastern Peninsula, and northern Santa Clara County. Chinese enclaves have also formed in many of these cities, in a similar manner to that of ...
In an 1885 expulsion, the city of Eureka, Calif., put its Chinese residents on two ships and kept them out for seven decades. Now, the Eureka Chinatown Project tells the story.
Johnny Kan (1906–1972) was a Chinese American restaurateur in Chinatown, San Francisco, ca 1950–1970.He was the owner of Johnny Kan's restaurant, which opened in 1953, and published a book on Cantonese cuisine, Eight Immortal Flavors, which was praised by Craig Claiborne and James Beard. [1]