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The restaurant was founded in 1971, [1] and does a thriving business to good reviews. [2] Similar to other Greek restaurants in Chicago, it serves saganaki, but has above-average seafood. [3] In January 2008 it was featured on the Food Network's The Hungry Detective. [4] There is a second location in Lombard, Illinois.
In 2021, Lombard approved the construction of an Olive Garden on the south side of the center. The construction was completed and the restaurant opened in 2023. [10] In 2022, D.R. Horton sought to acquire a portion of the vacant strip mall (Shops of Yorktown) on the north side of the center for additional multi-family housing. The Village ...
In 1951, a Korean collection was added. In 1965, the Chinese-Japanese Library of the Harvard-Yenching Institute was renamed the Harvard-Yenching Library to reflect the expanded nature of the library's collections. The Library eventually added Tibetan, Mongolian and Manchu publications, and Western language monographs and journals.
The Harvard–Yenching Institute (HYI) was founded in 1928 by Yenching University President John Leighton Stuart with funding provided solely from the estate of Charles Martin Hall, the inventor of a process for refining aluminum and the founder of the Aluminum Company of America (ALCOA).
Yen Ching-hwang (Chinese: 顏清湟) (born 1937) is a historian of China who has spent most of his life in Australia and is an Emeritus Professor at the University of Adelaide. Born in Yongchun, he emigrated with his family in 1947 to Pahang. In 1951, he went to Confucian Secondary School in Kuala Lumpur.
Cha chaan teng (Chinese: 茶餐廳; Cantonese Yale: chàhchāantēng; lit. 'tea restaurant'), often called a Hong Kong-style cafe or diner in English, is a type of restaurant that originated in Hong Kong. [1] [2] [3] Cha chaan tengs are commonly found in Hong Kong, Macau, and parts of Guangdong.
Johnny Kan (1906–1972) was a Chinese American restaurateur in Chinatown, San Francisco, ca 1950–1970.He was the owner of Johnny Kan's restaurant, which opened in 1953, and published a book on Cantonese cuisine, Eight Immortal Flavors, which was praised by Craig Claiborne and James Beard. [1]
Ching bo leung (Chinese: 清補涼; also spelt ching po leung or qing bu liang; lit. ' refreshing, nourishing, cool ') is a sweet, cold dessert soup of Chinese origin and commonly served in Cantonese cuisine, Hainanese cuisine and Guangxi cuisine. It is a popular dessert in Malaysia and Singapore. It is a type of tong sui. [1]