As I remarked in a piece focused on the U District, a very similar change is happening in the University District. Trends seen through the city and region like Boba proliferation and upscaled and modern Asian restaurants have also made their way into the CID. Congee and youtiao from Mike’s Noodle House (Photo by Author) The lunch special from KauKau (Photo by author) The displace case at Cake House (Photo by author) This has shaken up both the race and class composition of the neighborhood. In the past decade, new cuisines and treats that also fall under the broad brush of Asian have entered the CID. They make up the rest of the CID with their respective businesses and cuisines, though there’s plenty of intermixing of shops and residents. Walking north and east, you’ll find yourself in Japantown and Little Saigon, respectively. You’ll hear their regional dialects as you wander the streets and enter older shops. Their cuisines form the backbone of our Chinatown’s old commercial core with dim sum, congee, wonton noodles, Chinese barbeque, and egg tarts. This shift is interesting to observe in such a long established Asian American community, signaling a demographic shift in the community at large.Ĭhinatowns like Seattle’s have historically been home to peoples originating from Southeast China, as they were the first major Asian population to migrate the continental US. This change has been either a replacement in kind like with lailai, or an intra-Asian shift like with China Gate’s dim sum to Bambu’s Vietnamese desserts. This trend is not isolated to those two restaurants since the Chinatown-International District (CID) has seen a fair amount of flux in its business composition. The old China Gate (Dragon gate) restaurant in 2008 below and Bamboo and Golden Hong Market that opened in 2016 above.
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