It's time to think outside the pork bun and way beyond kimchi. We're in the middle of an Asian-food renaissance that's being led on two fronts—by devoted students of Eastern techniques and culinary traditions, and by barnstorming young chefs who are reinventing the genre, from Oakland to Atlanta, Minneapolis to Manhattan. The result is a heady hi-lo fusion that combines the thrill of street vendors, noodle shops, and pho bars with the refinement of the continent's greatest gourmet cuisines. Here are the chefs, restaurants, and delicacies that are bringing this brave new world—the wild, wild East—to America.

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