Christmas with Chinese characteristics
The Financial Times this weekend has published one of my articles, about how most of my Christmas recipes have been infiltrated by Chinese ingredients and cooking…
New Yorker article!
My piece about a restaurant in Hangzhou appears in this weeks New Yorker Food Issue. It’s the first time I’ve written for the magazine. Below are…
Stinky to sublime
Ask any Chinese chef in England what they think of British pork, and they will almost invariably reply that it has a xing wei (è…¥ 味…