When you walk into this little eatery, you'll see large, cloudy bowls in front of every diner. Everyone's here for the highly ...

Inside the new Magic Noodle in Lee’s Summit, employees pull dough into long sections, then merge the edges into a wobbly ring. They repeat the cycle — stretch and fold, stretch and fold — until the ...

If you told New Zealand-born chef Eliot Thomas two years ago that he would be running his own restaurant in Singapore, he ...

In a review of the Queens restaurant, the New York Times noted that Uncle Zhou’s dining room emphasized “function over frills ...