CHINA HOUSE MENUS.
The House Of Lies is a new book from The New Yorker, the magazine that has been the go-to for American writers for decades.
And it’s the perfect place to start.
China House is a restaurant that has grown from the ashes of a local eatery that closed in 2010.
Chinatown is a hub for Chinese restaurants in New York City and Los Angeles, and it was there that chef-owner Tom Kha was inspired to start his dream restaurant in the U.S.
In 2011, the Chinese restaurant he’d founded had no kitchen and no cash registers.
So he decided to open his own in a basement apartment, where he opened the first Chinese restaurant in New England in 2003.
But the next year, his Chinese customers began demanding more than the traditional Chinese fare that he’d served in Chinatown.
They wanted chicken, pork, lamb, and seafood.
The dishes were not only the freshest, but they were also often served with a thick, sweet sauce, often sweetened with a combination of honey, rice wine, and citrus peel.
The restaurant was one of the first in New Haven to offer a wine list, and Kha is now the sole owner.
When I met with him for dinner last fall, he was eager to share his vision for a modern, Chinese-American restaurant.
He showed me photos of the kitchen, and told me that he wanted to take a cue from his hometown, the tiny town of Chinamos, New Mexico, where a small Chinese restaurant was founded in 1893.
In its small, modest building, the restaurant would have a bar with a wide range of Chinese food, and the food would be made by hand.
And Kha would make the menu in-house.
He told me, “We’re not going to have a restaurant chain.
We’re going to open a restaurant with no cash register.
And then we’ll be open all the time.””
It’s like the Chinatown of New Haven,” he said.
Kha’s Chinese restaurant is one of a handful of restaurants that have taken a leap into modernity.
But the idea of an open kitchen is not new.
In his book, the New Yorker’s Nicholas Kristof described the opening of a Chinese restaurant called the “house of lies,” where he discovered “a menu that looked like a novel by a Chinese writer, a dish that looked almost like a movie, and a dish called the dish that’s the center of the story.”
The chef-ownership of this new restaurant, in fact, is the product of a collaboration between the writer, his partner, and Kristof’s editor, which is why Kristof said it was so important to share the menu.
This new restaurant is open 24 hours a day.
It opens with a special menu that has everything from Chinese-style noodles and shrimp to beef brisket and pork ribs, with special sauces.
It’s like a modern Chinese restaurant, but with modern ingredients.
Khan, the former owner, told me he had a dream when he started the restaurant.
“I was thinking, ‘What if I could bring my family over to the United States to be Chinese?’,” he recalled.
He wanted to build a restaurant where his family could eat with his Chinese wife, who was born in the United Kingdom, and his American children, who were both born here.
The idea for the restaurant was born, and he went to work on it.
After more than two years of planning and building, and several months of fundraising, he and his wife, Li, opened the restaurant in May 2016.
It opened with a menu of more than 120 dishes.
The menu is a mix of local and imported Chinese foods, with a variety of dishes, including the traditional fish soup.
The chef is a native Chinese- American, and there are plenty of dishes with names from China.
Khao told me the restaurant serves Chinese food with “a lot of American ingredients.”
“We have dishes that are more traditional,” he explained.
For example, the rice wine sauce is made with soy sauce, and many dishes include Chinese rice wine.
It is a rich, flavorful sauce that can be served with grilled fish or fried shrimp.
And the food is often served fresh, with minimal cooking, with no added salt or spices.
It may be the most unusual of Chinese dishes.
Khang, the chef, explained to me that the ingredients have always been Chinese.
“We always have a lot of ingredients from China,” he told me.
“There’s no different Chinese food than there is American food.”
Khao has been working with his wife and two children since the restaurant opened.
The youngest son is five, and is learning to cook in-home.
He has been using his family’s kitchen equipment and knowledge of traditional Chinese cooking to create dishes that he believes will please his family.
He hopes to open more restaurants in the future. And while