Crunch crunch
Thanks to Lambda Li for sending me this video of a suckling pig being sliced at the Kimberley Hotel in Hong Kong! The whole point of…
Shark’s fin encore!
You can hear me talking about eating shark’s fin (or not) on the BBC today (or read the piece here). While I was writing it, I…
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,…
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…
Michelin honours Chinese chef
For the first time, Michelin has awarded its maximum honour, three stars, to a Chinese chef – Chan Yan Tak of the Lung King Heen restaurant…