Hunter Lu
Contributor
Author/Co-Author of 250 articles
Hunter Lu is a New York-based NYU graduate with a Master's degree in food studies. As a features editor for both The Tasting Table and Chowhound, he explores the city for the best of the best in the restaurant world. His journalism has appeared in Foreign Policy Magazine with On the Front Lines of the China-Taiwan Food Fight, and and The War Horse An Army Interrogator, His Grandfather, and a Bond Across Two Wars. In 2022, Hunter was awarded the The 11th Hour Food, Farming and Environmental Journalism Fellowship from the UC Berkeley School of Journalism.
As a published fiction writer, his stories has appeared in The Line Literary Review with Chicken Parm, The Bangalore Review with Hiring a Hitman in Chinese, and The Horror Tree with Seeing Hands. He is currently working on a novel.
We explore a speakeasy cocktail bar inspired by Indian cuisine
From the New York Times 100 Best Restaurants to fine-dining imports from London like the Ambassadors Clubhouse, Indian restaurants in New York City are some of the most dynamic in the city. I visited Saaqi, a speakeasy cocktail bar located beneath Musaafer NYC, an Indian fine-dining import from Houston, Texas, to experience Indian-influenced cocktails.
A mixologist teaches us all about gin cocktails and how to pair them
These are the best cocktails to entertain with using gin
A burger and a martini? We examine why some chefs love this pairing
Try this Mad Men era classic pairing for yourself
We explore how Japan is bringing its take on pizzas and burgers to America
How the far east is coming to the US to reimagine our staples
We investigate the Las Vegas and New York Steakhouse Migration
Explore the unique migration of steakhouses between these two iconic cities.
The art of Japanese tuna cutting and knives from a master sushi chef
Picture Japanese sushi, and the first fish that comes to mind is likely tuna. This isn't filleting — to butcher such a large fish requires technique and the right tools. To learn more, we reached out to Las Vegas sushi chef Winston Matsuuchi of Omakase Kyara Sake Bar. Matsuuchi is known in Las Vegas for his tuna cutting ceremony, where he breaks down a whole bluefin tuna with traditional Japanese knives.
A Michelin-starred restaurant in a subway station? We examine their new menu with Chef Aaron Chang
Located behind an unassuming door in a New York subway station, Nōksu, a one-Michelin-starred restaurant, is reinventing itself. A new chef is now helming the fine-dining establishment, Chef Aaron Chang, combining his Korean heritage with New Nordic techniques.
Aged venison? Maui Nui, a Hawaiian-based venison producer, explains all
Steakhouses are famous for their dry-aged beef, giving the steak that nutty, blue cheese funk. Generally, beef is associated with aging, but all meat can benefit from aging. Venison is a great example. "Aging refines the flavor," explains Jake Muise, Founder & CEO of Maui Nui.
An inside look at a steakhouse located in the iconic Grand Central Terminal
New York City is filled with iconic steakhouses. Peter Luger, Delmonico's, Keens, these culinary institutions are timeless and a must-try for diners serious about beef. New York is also famous for its landmark architecture. Grand Central Terminal, with its grand, soaring main concourse, is one landmark that's now also home to a steakhouse.
Why some restaurants are giving the steakhouse treatment to fish
The classic American steak is well-loved by meat lovers. However, an increasing trend for some restaurants is treating fish like steak. To learn more, we interviewed Chef Alex Stupak at The Otter, a seafood restaurant in Soho, Manhattan
A deep dive into Sri Lankan cuisine from a Michelin-recommended chef
In the last decade, Indian chefs have helmed some of the most innovative restaurants in America that go far beyond the familiar classics of butter chicken or garlic naan. But South Asian cuisine is incredibly diverse. One of the lesser discussed cuisines in this space is Sri Lanka. An island nation with a diverse history, […]
Our experience at Muku, the fastest New York restaurant to achieve a Michelin Star
Muku, recently opened in Fall 2025, has the distinction of being the fastest restaurant in New York City to achieve a Michelin Star (barely two months). A restaurant centered on a kaiseki-inspired menu, we interviewed Muku's Executive Chef, Manabu Asanuma, and experienced the restaurant firsthand to learn all the details.
A guide to Michelin-starred Japanese tempura from a master chef
Tempura is one of the most popular dishes in Japanese cuisine. There is, however, another culinary level to be reached. At Tempura Matsui, the only Michelin-starred tempura restaurant in America (One Star), Executive Chef Koichi Endo is perfecting the art of Japanese tempura.
A Michelin-recommended culinary tour of North Carolina
The Michelin Guide is often considered the most prestigious restaurant award in the world. In 2025, the Michelin Guide entered the American South. To sample these restaurants firsthand, I was taken on a guided culinary tour courtesy of Visit North Carolina. Here are the interesting restaurants that impressed me.
We experience a Sicilian take on the Christmas Feast of Seven Fishes
Chef Philip Guardione is bringing his Sicilian take on this Christmas tradition
I tried a high-end teppanyaki grill—here’s what I learned
Japanese teppanyaki, made famous in America through Benihana, is versatile and delicious. We decided to speak with BALMUDA, a Tokyo-based company making high-quality products such as teppanyaki grills to learn more.
Chubby Cattle’s wagyu wonderland: A guide to mastering the all-you-can-eat experience
Wagyu and all-you-can eat? That statement is a dream for any carnivore. To enjoy such a feast, it's best to plan accordingly. We visited Chubby Cattle in New York to examine this wagyu feast firsthand. "At Chubby Cattle, we're not just serving wagyu, we're reshaping how it reaches the table," says David Zhao, Co-founder of Chubby Group.
The puff pastry burger: Chef Jean-Georges redefines the classic with a buttery twist
Explore the unique puff pastry burger at T. Brasserie, created by Chef Jean-Georges. Discover how the delicate pastry elevates flavor and texture in this gourmet burger experience.
Why every meat lover needs to try an authentic Argentinian parrillada
As a meat lover, consider the Argentinian parrillada. A parrillada is Spanish for barbecue, but in Argentina, it can also mean a mixed grill platter. We spoke with Chef Carlos Barroz of Palermo Argentinian Bistro Gramercy in New York to learn more.
Master butcher Pat LaFrieda teaches us the secrets of ribeye steaks
Ribeye steak is one of the most popular beef cuts. Enter Pat LaFrieda, the master butcher behind some of New York's most famous restaurants and steakhouses. We interviewed the master butcher to learn all about ribeye steak.
Grilling this summer? Try the rich flavor of New Zealand grass-fed Wagyu
If you're looking to grill outdoors, grass-fed Wagyu steaks should be on your shopping list. We interviewed co-founder and CEO Jason Ross of First Lights Farms, a New Zealand-based Wagyu brand, to learn more.
Clear cocktails, bold flavors — this NYC cocktail bar is anything but basic
For many mixologists, the clarified cocktail is an elegant beverage for experimentation. One place that's putting clarified cocktails on the forefront is Musaek, a seafood-forward cocktail bar in New York City. We experienced the beverage program firsthand and spoke with John Roel Carpo, General Manager at Musaek to learn more.
Secrets of Mediterranean grilling from a top NYC chef
The Mediterranean region has some of the best cuisines in the world. We interviewed Chef Alex Tubero of OPTO, a Mediterranean restaurant in New York City, to learn more.
The Baby Negroni is a fun-sized take on Italy’s most iconic cocktail
Sweet yet bitter and complex, sipping a Negroni is the start or finish to many a great Italian meal. Joseph Isola, the food and beverage manager at Ace Hotel, home to Lele's Roman restaurant, shares insight about tiny Negroni cocktails.
A Michelin-starred chef guides us on pairing wine and pasta
While steak and wine are often touted as the perfect pairing, pasta is also a complex pairing for wine. We tried the new pasta-tasting menu at Massara, helmed by Michelin-starred Chef Stefano Secchi.
Dried banana beer? The rise of Thai craft beer in America
While beer lovers and Thai cuisine connoisseurs are familiar with Singha and Chang beer, the Thai craft beer movement is growing. Intrigued? We spoke with Bamee Prapavee Hematat, CEO of Group B USA, a Thai beer company that produces Thai-style craft beer in America.
A Michelin-starred guide to ‘freshly squeezed’ Shiboritate sakes
A Michelin-starred beverage director teaches The Manual about Shiboritate sake.
The complete guide to pork steaks: Where to buy, how to cook, and more
Pork steaks are a filling and mouthwatering alternative to beef that's just as great for grilling or searing.
Hamburger expert George Motz walks us through how to cook the perfect hamburger
According to George Motz, the secret to a great burger is to keep it simple. We break it all down from the meat to the bun. This is how to make the perfect burger.
How to cook ribs in the oven: A step-by-step guide
Can you cook ribs in the oven? Yes, you can. But wait, do ribs taste good when cooked in the oven? They sure do. Learn how with this guide.
Step back in time at The Gold Room: NYC’s gilded cocktail lounge
If you're a cocktail fan, The Gold Room is a must. With spectacular design reminiscent of Roman cathedrals, The Gold Room is a time portal.
The best lobster experience at home: Fresh lobster delivered to your door
We reviewed the lobster roll kits from Get Maine Lobster to see how it stacks up.
We tried Yobo Soju Spirit House: Premium Korean soju from California
Yobo Soju Spirit is changing soju with innovative flavors and techniques. We sampled their spirits and interviewed the founder, Carolyn Kim.
Serve up a healthier Super Bowl with these grass-fed beef recipes
Make grass-fed taco cups and steak bites from Verde Farms for the perfect Super Bowl party.
Exploring the art of Georgian cocktails: Bold flavors and heritage spirits
Georgian restaurant Chama Mama is showcasing a unique blend of tradition and modern techniques in their innovative cocktails.
This bar crafts custom cocktails tailored to your favorite spices
Kancil, a Malaysian restaurant in New York City, is crafting a custom cocktail experience with its Cocktail Spice Box.
An inside look at a premium wagyu butcher shop in NYC
To learn more about wagyu and butchery, we spoke to the wagyu experts at THE HYUN Premium Butcher Shop in New York City.
The art of pairing sushi hand rolls and martinis, according to an expert
Martini cocktails and hand rolls are an excellent pairing. We interviewed a brewmaster and mixologist to learn all the techniques and tips.
Soju goes beyond shots: How New York’s Round K by Sol is reinventing soju cocktails
Soju, the most popular spirit in Korea, is also great for cocktails. The co-owner of Round K by Sol's, a Korean restaurant in New York City, shared some ideas
A comprehensive guide to Japanese whisky cocktails
If you haven't had Japanese whisky yet, these recipes will make you want more and more.
How to make Cuban coffee for a rich cup of joe
Cuban coffee, also known as Café Cubano or Cuban espresso, is a way of life for Cubans. Learn how to make Cuban coffee like a pro.
Pumpkin Patch Cocktail? Meet the mixologist crafting fall-themed cocktails
For the best seasonal fall cocktails, we interviewed master bartender Max Green of The Bronze Owl to learn more.
A mixologist guide on pairing drinks with sushi omakase
For the best sushi omakase experience, an excellent beverage pairing is a must. We interview three mixologist to learn more.
Expert pitmasters reveal their top tips to make smoked brisket
If you've ever wanted to barbecue a brisket in your own backyard, these six experts tip from professional pitmasters will guide you through the process.
This NYC restaurant is upgrading burgers with a new type of American cheese
"New School'' American Cheese is an upgrade to American cheese and excellent for the perfect cheeseburger. Here's what we learned about it.
A Top Chef winner showcases modern, Sicilian-style aged fish at new restaurant
Chef Dieterle, a Top Chef Winner and restauranteur, is back with a new restaurant, Il Totano, that specializes in dry-aged fish and Sicilian seafood.
The amazing Japanese dishes you need to try at least once
Japanese cuisine is filled with great dishes. From ramen to hot pot, we list out our selection of dishes you need to try.
The ultimate guide to Thai food, one of the world’s most dynamic cuisines
The richness of Thai food goes far beyond standard takeout orders of Pad Thai and chicken satay.