While former Danwei Canting chef Kyo Koo was growing up in Portland, his family would frequent the old school Chinese restaurants that once proliferated the area: Southwest Macadam’s Shanghai Noble House, as well as Lin’s China Jade and Chen’s Dynasty in Beaverton, all three now closed. Koo is Korean American, and he grew up eating Korean food more frequently at home. But when they went out to dinner, they went to Chinese, Japanese, and Vietnamese restaurants, seeking out dishes like potstickers, barbecue pork, and the almond chicken dish known as war su gai — what he calls “vintage Asian food.”
Almost three years after closing Danwei Canting, Koo
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