Chefs and other tastemakers are creating a new kind of Chinese-American cooking.

Cecilia Chang, the grande dame of Chinese cuisine in America, consulted on San Francisco’s newest food hall, due to open in early 2016. It will have a rare tea shop, a market selling fresh Chinese produce, a craft-cocktail bar inspired by 1920s Shanghai gangster hangouts and three dining spaces. Dishes like wok-seared cubed steak “mah-jongg” with shishito peppers will appear on the tasting menu at Eight Tables by George Chen, accessible via a semi-secret alleyway and freight elevator. Says Chen, “When people from China come here, they’ll say, ‘This is real Chinese food.’ ” – Food & Wine Magazine (December 2015)