Hunter Lu
Contributor
Author/Co-Author of 224 articles
Hunter Lu is a New York-based food and features writer, editor, and NYU graduate. His fiction has appeared in The Line Literary Review and The Bangalore Review, and his nonfiction has appeared in Foreign Policy Magazine, Atlas Obscura, Greatist, Edible Queens, The Cleaver Quarterly, and The War Horse.
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.
Smoky and savory: How to make Thanksgiving side dishes stand out
For a fun twist on Thanksgiving side dishes, break out the barbecue.
How to make Southern giblet gravy
Southern giblet gravy is a delicious addition to any Thanksgiving feast. Here's how to make it before the big day arrives.
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.
Meet the Michelin-starred chef showcasing Sichuan-style cocktails
Wonderland, a Sichuan gastrobar in New York City is creating modern Sichuan cocktails with Chinese culture at the forefront.
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.
Bacon and oysters? The Hangtown Fry is a classic from the California Gold Rush
Learn all about the Hangtown Fry, a California breakfast classic of bacon, eggs, and oysters.
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 best grass-fed burger tips for a great summer cookout, according to an expert
For the best summer burgers, try these grass-fed burger cooking tips from the experts at Verde Farms.
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.
The top Asian-inspired wood-fire cooking tips from a chef
Learn how to combine wood-fire cooking techniques with Asian ingredients from KYU, a restaurant that specializes in wood-fire cooking.
Burgers and Champagne? A chef explains why this unusual pairing really works
Burgers and champagne might be the perfect pairing. Chef Sebastien Chaoui of The Chester teaches The Manual all about why the flavor combination works.
What to know about Brazilian BBQ, a delicious meat marathon
From succulent picanha to fatty pork, Brazilian BBQ restaurants are a meat marathon and guaranteed to scratch the itch of any carnivore.
How to Make Barbecued Cornell Chicken, an Ivy League Delicacy
Cornell chicken, a savory grilled poultry with a delicious tang, is the answer to your barbecue dreams. Here's how to make this Ivy League delicacy.
How To Grill Southeast Asian Satay, Meat Skewers Packed With Flavor
Small, smoky sticks of flame-licked meat, there's perhaps no grilled item more beloved throughout Southeast Asia than satay.
How To Make Japanese Barbecue (Yakiniku) at Home: Everything You Need To Know
Bite-sized pieces of meat grilled table-side and consumed with plenty of rice and icy alcoholic beverages, yakiniku is a meat feast of flavors and textures.
Two Awesome Ways To Grill Fruit for Dessert
Cooking on a grill is for more than just savory items — fruit is a fantastic and underrated grilling ingredient.
How To Make the LA Danger Dog, a Mexican Style Hot Dog, for Your Next Cookout
Wrapped in bacon and topped with sautéed onions, jalapeños, and an array of sauces, Mexican style hot dogs are a ubiquitous part of California street food.
Upgrade your next barbecue with elk, the healthy red meat you should be eating
If you're looking for a healthy beef replacement, look no further than elk. We interview First Light Farms to learn all about this healthy red meat.
Purple or green? Meet the mixologist crafting color-themed cocktails
Creating cocktails based on color is a must-try. To learn how, we interviewed Charlotte Voisey, an award-winning mixologist at the cocktail bar two fifteen.
What is Chinese barbecue? An essential guide
Char siu is Chinese barbecue pork, and it's a delicacy that's beloved throughout the Chinese community.
How to make a crowd-pleasing shrimp scampi
Garlicky and buttery, shrimp scampi is equally delicious by itself or with pasta.
Experience Japan in New York: Inside The Prince Kitano Hotel
Looking to experience Japan in New York City? The Prince Kitano Hotel offers everything from authentic kaiseki cuisine to tatami mats.
6 classic Italian pasta recipes to make in your own kitchen
For a delicious and ambitious Italian feast, indulge yourself with these classic Italian pasta recipes, a must-cook for any pasta lover.
How to grill spicy Turkish Adana kebabs (and more tips)
One of the most famous kabob styles is the Adana kebab, a spicy Turkish lamb mince fragrant with chili peppers.
What to know about Hanwoo, the Wagyu beef of Korea
Its flavor can best be described as a combination of Wagyu and American Angus. For many beef lovers, Hanwoo is the best of both worlds.
Beyond the espresso martini: A speakeasy mixologist teaches us all about coffee cocktails
From how to pair coffee with your cocktail ingredients to how to make a Black Manhattan, this is your expert guide to coffee cocktails.
The iconic Benjamin Steakhouse shares its best meat cooking tips
Interested in learning steak cooking tips from a top steakhouse? Benjamin Steakhouse of New York is here to share its best industry tips.
The 7 best anime to stream on Amazon right now
Amazon Prime is home to many anime, from classics to exclusive titles and new ones. So, start your binge sessions right with the best anime on Amazon Prime.
How to make a soft, chewy Neapolitan-style pizza like a pro
Pizza stems from one style — Neapolitan pizza. Despite the countless variations of pizza throughout the world, Neapolitan pizza has stood the test of time.
NYC restaurant Mala Hot Pot teaches us about modern Chinese hot pot
Chinese hot pot comes in many forms. We interviewed Mala Hot Pot to learn the details, from optimum cooking times to their specialty — the Nine-Grid Blind Box.