While Seattle food lovers flock to Richmond, BC, Bellevue is steadily becoming home to some of the Pacific Northwest’s most diverse and authentic Chinese food. The dishes you’ll find there tell the story of a community cooking for itself, not just the tourists. From braised goose to smoked tea duck, Tan highlights the regional specialties worth crossing the 520 bridge for.
Read more of Tan’s reporting on the Bellevue food scene here: How Bellevue became an international hub for Chinese food | The Seattle Times
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- Food and Drink Writer, Seattle Times
- Tan Vin is the food and drink writer for The Seattle Times. Tan has won numerous regional and national awards for restaurant criticism and most recently took first place for excellence in food writing from the Society for Features Journalism.
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- Senior Producer
- Brandi Fullwood is a senior producer for KUOW’s midday show Soundside. She…