A Chinese view of Italian food
You can read my piece about eating my way around Piedmont with Chinese restaurateur A Dai on the From Our Own Correspondent pages of the BBC’s…
Bashan launches new Hunan menu!
Bashan, the sister restaurant of Barshu, for whom I also work as consultant, has launched a very delicious new menu of Hunan dishes, a few of…
The culinary delights of Suzhou
You can read my article about Suzhou cuisine in today’s Financial Times Weekend. Here are a few photographs from my various trips there: one of my…
Revolutionary dinner parties
I’ve been going through some old notebooks, and found an account of a supper I had in 2005 at a crazy Chengdu restaurant called ‘The mess…
Chinese food in Sydney
There’s a piece by me in the Financial Times today, about the way Chinese and Asian food has been localised in Sydney…
El Bulli
The legendary Catalan chef Ferran Adria announced last night that he would be closing his restaurant, El Bulli, after the next two seasons. As I think…
General Tso’s chicken (again)
Francis Lam has written an interesting piece on the history of General Tso’s chicken for Salon.com. And I think it may clear up one of the…
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,…
Fine dining in a recession
A piece of mine in the Financial Times this weekend…
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,…