Kathy Chin Leong

Mar 5, 2025 | westernartandarchitecture.com | Kathy Chin Leong |Wend Agency |in April

WESTERN LANDMARK: A UNIQUE DESIGN TRIBUTESan Francisco artist Ruth Asawa [1926–2013] was one of approximately 120,000 Japanese Americans held in relocation camps during World War II. Initially detained at the Santa Anita racetrack in Southern California, she passed the time by learning how to draw from Walt Disney animators and fellow detainees. As these early mentors encouraged her artistic expression, Asawa forged ahead, experimenting with various media and found objects.

Feb 17, 2025 | champagneliving.net | Kathy Chin Leong

Crack. Suck. Eat. Repeat. Sounds like the opening of a vampire or zombie movie, does it not? Well, sorry to disappoint, but my husband Frank is cracking, sucking, and deliriously savoring a roasted garlic crab in its entirety at the Fog Harbor Fish House. This seafood institution on Pier 39 in San Francisco features a separate crab menu, and that’s perfect, for crab season has officially kicked off and will last until the end of July.

Aug 23, 2024 | msn.com | Kathy Chin Leong

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Jun 26, 2024 | new.bayareafamilytravel.com | Kathy Chin Leong

Us folks in the South Bay don’t get much in terms of atmosphere as in the likes of a San Francisco comedy club. You know, those gritty halls or upstairs abandoned wrecks where you would swear that a murder happened recently. I recently discovered a clubby haunt on the bright and cheery Stanford University campus in Palo Alto. It is the Bing Concert Hall, opened in 2013, that brings the world’s top jazz and classical elite and emerging artists to the stage.

Jun 26, 2024 | new.bayareafamilytravel.com | Kathy Chin Leong

Over fifty-two thousand. That is how many culinary explorers have embarked upon the ramen-making journey at The Story of Ramen, a half-day cooking workshop offered in San Francisco in the Mission District. Opened for business in 2016, this enterprise is the brainchild of two partners, Manville Chan and Jeff Parsons. Both left high-tech careers to pursue the low-tech world of noodles, toppings, and broth. As the story goes, years ago Manville, the founder, taught himself how to make ramen.