The Chinatown restaurant specializes in Chinese halal and Uyghur dishes, such as lamb kebabs and handmade noodles.
Momo Chang
Momo Chang is an award-winning freelance journalist, multimedia storyteller and digital expert based in Oakland, CA. She is a contributor to Nosh, has written for the San Francisco Chronicle, Shondaland, WIRED and PRI, and has produced radio and documentary work for public media. Momo lives in Oakland and enjoys noodles of all types.
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La Cocina’s cookbook highlights recipes and women chefs from around the world
‘We Are La Cocina’ features 40 chefs who’ve participated in the celebrated food incubator program and their recipes, including a Cambodian chicken salad from Nite Yun of Nyum Bai, shared here.
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Berkeley’s Afro-vegan cuisine you didn’t know you were missing
Every Tuesday afternoon, chef Kana Azhari serves up plant-based interpretations of African diaspora-inspired dishes at the South Berkeley Farmers Market.
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Mago on Piedmont Avenue strives to be a seasonal, accessible neighborhood restaurant
Best known for his fine-dining restaurant AQ in San Francisco, chef Mark Liberman wants to try something more approachable in Oakland.
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Xingones brings heartfelt Mexican fare and fried chicken to Oakland’s Fort Green sports bar
The specialties are a combination of Mexican street foods and dishes inspired by the chefs’ years working at Bay Area restaurants.
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The Berkeley Kitchens: An epicenter for some of the East Bay’s best food makers
Five years after opening, the commercial kitchen space hosts a variety of bakers, chefs, caterers and other artisanal makers you should know.
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Cam Anh rises from the former Cam Huong in Oakland Chinatown
East Bay businesswoman Anh Nguyen has re-opened the popular Chinatown take-out deli with a similar, but simplified menu of Vietnamese fare, including banh mi, vermicelli and rice plates, appetizers and snacks.
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East Bay chefs share Lunar New Year food traditions and recipes
Find out how chefs Tu David Phu, Tony Tung, Nora Haron, Wenter Sh, Kasem Saengsawang and Selina Lee ring in the new year with family and friends. Plus: Lunar New Year recipes!
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Bread lovers can’t get enough of Base Camp Bakery’s loaves
Chase Agee sells his organic, whole wheat sourdough breads at the Grand Lake farmers market in Oakland, with plans to build a ‘base camp’ for locals to eat and gather.
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Old Damascus Fare is a new family-run catering business from Oakland serving traditional Syrian food
The Syrian refugee family resettled in Oakland and started a new life through cooking.