The Hummingbird's Kitchen
Share
Learn to make fresh, authentic Chinese dishes with Chef Linda Huang,check the class details at www.t
Summer is here, and our July dinners are planned!
We’re excited to share another month of regional Chinese food, stories, and community around the table.
Booking opens tonight, check your email for all the details. See you in July!
🎥: Ann CR
A simple Monday night stir-fry.
One of the joys of cooking with a wok is the constant movement, the quick toss that lifts the ingredients through the heat, cooking them evenly while keeping their texture and freshness.
Good protein, and good fibers! Sometimes the simplest dinners are the most satisfying.
After eating my way through Shanghai and enjoying so many delicious meals, I came home craving something simple.
Fish congee was exactly what I wanted, light, comforting, and nourishing.
In Traditional Chinese Medicine, congee is often considered one of the gentlest foods for the body. It’s easy to digest, helps support the stomach and spleen, and gives the digestive system a chance to rest and recover. After days of rich food, travel, and a busy schedule, a warm bowl of congee feels like a reset.
Sometimes healing doesn’t come from adding more, it comes from returning to the basics. ❤️
🎥:
05/24/2026
Please bear with me on this long post 🥰
I’m incredibly honored to be part of the 2026 James Beard Awards weekend in Chicago. I’ll be cooking at the post-reception of the award ceremony alongside chefs from across the country for more than 1,800 guests from the food world.
13 years ago, when I started my little studio kitchen inside the Emerson Center, there wasn’t even a sign outside. No visible way to find me. Back then, I had never even heard of the James Beard Awards, or really any prestigious institutions in the culinary world. I never imagined any of it would have anything to do with me.
I didn’t start with a big dream. I simply started with love for the Chinese food and culture I grew up with, the flavors that are in my blood, and the belief that they were beautiful and worth sharing. I wanted my children to feel proud of the Chinese half of who they are.
When I came to Montana, I knew almost nothing. I had to learn how to fully understand English, learn how to navigate a business, understand different rules, and communicate in a completely different culture. Looking back now, I realize how much courage that younger version of me had.
But this journey has never been mine alone.
Today, I have an incredible team beside me, and we are all going to Chicago together to celebrate this milestone. I’ve also been surrounded by a deeply welcoming community here in Bozeman. My journey was not only filled with challenges, it was filled with kindness, support, and love. And I truly believe love heals everything.
I’m proud to be a tiny restaurant that only opens four nights a month, invited by cook for one of the biggest food events in the country.
And I’m very proud to say:
I am from Bozeman, Montana. ❤️
Join us in Chicago from June 13–15, and follow along with the weekend on
I’ve always loved working with my hands.
Ever since I was little, making things with my hands made me feel peaceful… grounded somehow. Folding dumplings, kneading dough, shaping buns, the feeling never changed.
There’s something deeply satisfying about turning flour, water, and filling into food that can comfort people.
In a world where everything moves so fast now, making food from scratch still feels slow in the most beautiful way.
Maybe that’s why I still love it after all these years ❤️
📸:
Braised lamb with homemade chili sauce.
Tender, savory, a little spicy, and full of fresh herbs. 🌱
BozemanEats
📸:
05/04/2026
Our delicious mango rice ice cream 🍦
📸:
Millet, red dates, and rock sugar,
congee can be sweet 💕
🎥:
Click here to claim your Sponsored Listing.
Contact the restaurant
Telephone
Address
Bozeman, MT