Luke Tsai
Luke Tsai is the Express' food editor. His obsessions include board games, stinky tofu, and the novels of Haruki Murakami. Luke's work has also appeared in publications such as Real Eats, Hyphen Magazine, and The China Post. When he isn't writing and editing, you'll find him eating most everything he can get his hands on.
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Not Your Typical Curry House
Berkeley's Ajanta has earned its loyal following with a creative, ever-changing menu of regional Indian specialties.
by Luke Tsai | May 30, 2012
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Hayward's Just Potato Salad and the Ministry of Meat 1
A barbecue restaurant where an often-overlooked side dish occupies the place of honor.
by Luke Tsai | Dec 13, 2016
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The Veg Hub in Oakland Cooks Fake Meat for the People 11
The Dimond District McDonald’s has been replaced by vegan fast food that even your average Big Mac eater can love.
by Luke Tsai | Mar 7, 2017
Recent Articles
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Eating Chinatown: A Walkable Guide to Oakland's Most Delicious Neighborhood 4
Twelve pro tips.
by Luke Tsai | Mar 30, 2017
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Eating the Muslim Ban in the East Bay (and Beyond)
Three spots to support.
by Emma Courtright | Mar 29, 2017
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The East Bay’s Lao Restaurant Community Embraces Its ‘Lao-ness’ 1
After two decades under the radar, Lao eateries are coming into their own — and celebrating their fish-sauce funk.
by Luke Tsai | Mar 28, 2017
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Don’t Call It a Goodbye 14
After five years reviewing restaurants for the Express, I’m hanging up my critic’s hat — at least for now.
by Luke Tsai | Mar 28, 2017
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Interactive Olive Oil Tasting & Workshop at Port Kitchens
by Luke Tsai | Mar 28, 2017
