Relative values
A quote from a Chinese-American friend in Hong Kong: ‘It infuriates me that people always think that Chinese food should be cheap – it’s racist, it’s…
The mystery of the mango pancake
I was intrigued while in Sydney to find ‘mango pancakes’ an apparent staple of Chinese restaurants there. I’ve never come across this speciality anywhere in China,…
Dining in Hangzhou
There’s a piece of mine in the Financial Times Weekend today, about the wonderful restaurants of Hangzhou. And a mention of the paperback of ‘Shark’s Fin’…
More thoughts on Michelin in China
Some time ago I wrote a piece for the Financial Times about the Michelin Guide’s awarding of its maximum accolade, three stars, to a Chinese restaurant,…
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…
World’s 50 best restaurants?
On Monday night I went to the awards ceremony for Restaurant magazine’s annual survey of the ‘World’s Fifty Best Restaurants’. Predictably, and I think deservedly, El…
More talk of Ba Shan…
Time Out published a glowing review of Ba Shan, the latest restaurant in the Bar Shu Group, last week – five out of six stars! And…
Ba Shan – the new restaurant opens!
The latest restaurant in the Bar Shu family, Ba Shan, has just opened – with me as consultant, once again. I’ve been involved in drawing up…
Bar Shu temporary closure
The New Year has seen an unhappy accident at Bar Shu, the Sichuanese restaurant in London for which I act as consultant. On Saturday 3rd January,…
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…