CHINATOWNS
emerged as symbolic cultural enclaves; a way to retain identity in a hostile world. But as Chinese communities gradually assimilated, their need to seek out a cultural one-stop shop lessened. No longer a refuge from persecution, nor the seedy underbelly of society, Chinatowns settled with a somewhat unfair reputation as tired
and tacky; somewhere to find cheap Chinese food
or kitsch souvenirs. Floating in an identity limbo, Chinatowns have been caught between two cultures.
But more recently, Chinatowns across the world have
found themselves in a simmering hotpot of change.
The transformation is most evident in an explosion
of flavour. Traditional family-run restaurants, started by first waves of mainly Cantonese immigrants, jostle against new upstarts that reflect the diversification of the Chinese diaspora. The changing flavour of
Chinatown has also been impacted by numerous Mainland Chinese students and business travellers, as well as a widening appreciation for authentic,
regional food. Now, foodies flock to restaurants
specialising in provincial cuisines like Sichuan, Shaanxi or Hunan, as well as the food of Singapore
and Malaysia, while the unstoppable influence
of Korean culture has launched a thousand fried chicken shops.
In San Francisco, George Chen opened upmarket food hall China Live in 2017. ‘It’s time to get out of this “hole in the wall” syndrome that Chinese food is only good in dirty, cheap places,’ he says. His dining-retail hybrid serves nearly 1,000 guests per day – from passers-by grabbing fresh Shanghainese
shengjianbao to high-end customers booking the exclusive Eight Tables private dining experience. ‘Asians are always curious about ethnic success in America. And the wealthy traveller always thinks Chinese food in America stinks – we are changing that perception,’ he says.
It’s not just new competition that challenges the
old-guard restaurants. Tougher immigration policies complicate hiring skilled Cantonese chefs from Asia. Survival requires adaptation: simpler menus like
hotpot, buffet or street food concepts return higher
margins; restaurant investors prefer to back youth trends such as baos and bubble teas.
Then there are the forces of gentrification. As
these once-seedy, undesirable areas undergo rapid redevelopment, private developers are swooping on prime real estate, edging out old residents. Witness the luxury condo developments in Vancouver, or art galleries leaving Chelsea for Manhattan’s Chinatown. Few of these newcomers are connected to the community, and that can exacerbate racial and social
tensions. It’s a tricky dichotomy. Gentrification
is a doubled-edged sword that provides welcome
diversification for Chinatowns all around the
world – but with it comes a global homogenisation
that eradicates intangible heritage. In the fight for