The 5 best things our food writers ate in the Twin Cities area this week

Dim Sum at Yangtze

Dim sum is the kind of “brunch” that has always remained antithetical to “wellness-driven” brunches, even if you choose to believe that açai bowls and smoothies are not more sugar-laden than the Froot Loops cereal I enjoyed as a child.

Yes, dim sum is mostly refined carbs. But dim sum never pretended to be anything else than a comforting Sunday lunch that induces a hangover that will persist until evening. It’s glorious.

Yangtze, the St. Louis Park institution, will sate your dim sum need with nearly anything on the menu. The smallish space can get crowded

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15 Movies About Food Every Foodie Will Love

Writer Joanne Harris said her 1999 novel “Chocolat” was born “between the beautiful chocolate shops of western France and the close little Yorkshire community that shaped so much of my childhood: a story, not just of chocolate, but of people living together in a place formed by traditions; of insiders and outsiders; of folklore and religion; tolerance and cruelty; feasting, fasting, and family.” When whipping up her heroine chocolatière Vianne Rocher, she actually had Juliette Binoche’s face in mind, and when it was turned into a Lasse Hallström film only a year later, Binoche brought much sweetness to the role

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13 Fun Food Events Around DC This Weekend

It’s mimosa time. Photograph via iStock.

A Taste of Iceland, a celebration of Icelandic food and culture, runs Thursday, March 17 through Sunday, March 20. Downtown DC’s Equinox restaurant (818 Connecticut Ave., NW) is hosting Icelandic-themed dinners ($75 per person) each night, and on Friday, March 18 there’s a cocktail class with Icelandic spirits at the Betsy (514 Eighth St., SE).

Thursday, March 17 is the last night of dumpling week at fast-casual Korean/Chinese spots Chiko (locations in Capitol Hill, Dupont Circle, Bethesda, and Arlington). The final event is a dumpling happy hour.

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Peranakan food: Everything to know about this Southeast Asian cuisine

(CNN) — One of Southeast Asia’s most interesting cuisines, Peranakan food is primarily found in Singapore, Malaysia and Indonesia.

Bursting with flavors and colors, it’s distinct for its mix of Chinese, Malay, Indian and Eurasian ingredients and cooking methods.

Main dishes are usually rich in gravy, and full of herbs and spices (the Malay influence), but often use pork and fermented soy bean paste (the Chinese influence).

Food was often served at room temperature, because they ate with their hands, a Malay practice.

The roots of a culture and a menu

Peranakan culture was birthed in the 15th century when

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