Barshu reopening
We seem to have an actual date for the reopening of Barshu, the London Sichuanese restaurant for whom I act as consultant: the evening of 30th…
A pearl in my tooth
On the Scottish island, a friend and I picked our way across slippery seaweed-strewn beaches, through bogs and heather bushes, and finally down a rocky cliff,…
Deep-fried jellyfish, anyone?
A bizarre story in the Guardian this week: apparently Chinese immigrants are surprising the people of Tuscany by gathering and eating jellyfish. Actually I always recommend…
US paperback out!
The official publication date of the US paperback version of ‘Shark’s Fin and Sichuan Pepper’ is 25th August, but it’s already available on Amazon.com…
Lady Mackerelbeth
The island holiday in Scotland turned into a wonderful adventure, and I caught my first mackerel! Two of them, in fact. (I was pretty impressed until I…
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…