The Sydney Food Festival
I’m finally back in London after a crazy month’s travelling: first to Sydney for its International Food Festival, then to Singapore for a food and wine…
Fusion food in Shoreditch
Non-Chinese cooks often consider Chinese food as a complete world apart from other styles of food, but I find that Chinese cold dishes mix well with…
The fabulous General Tso
I had some friends for dinner on Saturday and, for the first time in ages, cooked General Tso’s chicken. This, as some of you may know…
Suckling pigs
You can hear me on BBC Radio Four’s The Food Programme, talking about suckling pigs in Chinese culinary culture. Â The programme went out yesterday, and will…
Healthy Chinese eating
One of the things that always strikes me in China is how remarkably well so many people eat. It’s ironic that so many westerners think of…
More reviews of Ba Shan
A couple more reviews of Ba Shan, the new London restaurant in the Bar Shu Group for which I work as consultant. Giles Coren, writing in…
On not eating shark’s fin
European Union ministers are demanding urgent action to protect sharks in European waters, because a third of shark species are endangered because of chronic overfishing.  It’s…
Ingredients for Chinese cookery
I’ve received quite a few emails from visitors to this site telling me that in the later printings of Sichuan Cookery (published in the US as…
Those fishy flavours…
In October, I posted something on this blog about unsavoury flavours in Chinese cuisine (‘Stinky to sublime’, 17 October 2008). And last week a New York…
Michelin honours Chinese chef – Part II
I promised to write a little more on this story, and ended up doing a piece for the Financial Times, which you can read here. It…