New York Daily News
The World is His Oyster Sauce BY REBECCA LOUIE In 1949, Wang Zhangshan fled the Communists on foot. Leaving his…
Cheuk Kwan (page 5)
Eye Weekly
Chinese Take-Away Cheuk Kwan’s eatery odyssey on menu at ReelWorld BY JASON ANDERSON A complimentary bowl of house soup arrives…
Vancouver Sun
Restaurants tell story of Chinese Diaspora BY KEVIN GRIFFIN Whenever Cheuk Kwan travels, food is never far from his mind.…
Georgia Straits
Movie Review: Chinese Restaurants BY MARK HARRIS In Vancouver, we’re used to getting the short end of the cultural stick…
SFist.com
Make Sure You Eat Beforehand Long-time SFist readers will remember that we were so inspired at last year’s SFIAAFF by…
Cineaste
Cineaste: DVD Review BY BRANDON WEE Imagine this scenario. In an impromptu gathering, a dozen ethnic Chinese living outside China…
La Presse
Restaurants Chinois: Chow mein et immigration PAR JEAN-CHRISTOPHE LAURENCE Le réalisateur torontois Cheuk Kwan a parcouru le vaste monde à…
Egg Rolls and Chicken Balls
BY JUNE CHUA I picked up a copy of Amy Tan’s The Hundred Secret Senses at a book exchange in…
From a Chinese Child of the Apartheid
BY CARL QUETON September 1992 I was about eleven years old. I had lived in South Africa my entire short…
Eat the World
From Madagascar to the Arctic Circle, globetrotting filmmaker Cheuk Kwan gets a mouth of Diaspora. BY KATHLEEN HALEY Hong Kong,…
The World According to Chinese Restaurants
BY CHI HUI YANG The family-run Chinese restaurant is a global icon of immigration, community and good (or bad) food.…
Chinese Restaurants
BY KEN HOM The simple title of this extraordinary documentary series is almost deceiving. It is not a cookery or…
Song of the Exile
BY JUNE CALLWOOD Chinese Restaurants is not a travelogue and is not a cooking show. It is an original, fascinating,…
Spicy Noodles
BY TONY CHAN Asian Canadian feminist writer Momoye Sugiman once used the phrase “Asianadian fever” to describe the cultural, social,…
In the News
“This is a documentary series that should and must be shown everywhere.” — Ken Hom, bestselling author of over 20 Chinese and…
4 Years, 13 Countries, 200,000 km, 15 Stories, 5 Films.
Director’s Statement FILMING CHINESE RESTAURANTS I have had this idea for twenty-five years – to make a film about the…