When some people go to a restaurant, they like to order the most complicated-sounding dish on the menu. They see it as a test of the chef’s skill. But I think the ability to master a classic dish is even more telling. When Nobu Matsuhisa makes a chicken teriyaki that outdoes every other teriyaki I’ve ever had, I’m amazed. To me, a great chef can elevate the world’s most familiar dishes. At Pizzeria Bianco in Phoenix, Chris Bianco was among the first chefs in the US to make pizza an art form, using stellar ingredients and a wood-burning oven. TV chef and dim sum guru Martin Yan, who just opened the restaurant M.Y. China in San Francisco, prepares unbelievably good xiao jiao (shrimp dumplings). Read on for simplified versions of these recipes, plus an iconic burger.
Martin Yan Says
“The best part of my job is when a stranger comes up to me and tells me I inspired him.”
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Chef Way Chef Martin Yan makes his delicate dumpling wrappers with cornstarch, wheat starch, water and shortening.