Don’t miss Dongbei sweet potato noodles, hot and fragrant deep-fried asparagus, Chongqing-style “chicken,” Xinjiang-style cumin “lamb,” classic mapo tofu, and salt-and-pepper king oyster mushroom.

Source: https://www.eater.com/maps/best-vegan-restaurants-london

She learned to cook Hawai‘i-style cuisine at Koko Head Café, her brunch spot in Honolulu’s Kaimukī, and perfected it at Papa‘aina, where she served breakfast ramen and mapo tofu loco mocos.

Source: https://www.eater.com/23870886/lahaina-maui-fire-restaurants-lost-closed