Swedish adventures
We pulled the crayfish apart, sucking the juices from their heads and chomping through the claws, devoured their sweet flesh, deeply infused with the flowery scent…
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…
The Long March of Chinese regional cooking in Britain
You can read my article on the new Chinese regional restaurants in the Guardian here. I thought I’d use my blog to offer a bit more…
Hutong at the Shard (or Chinese food at the top of the world)
Well, I was a total shard-sceptic, but now, having been inside the building for the first time, I have to admit I’ve been converted. A friend…
Dinner at the Clove Club
There is only the slightest, most tenuous little Chinese excuse for writing about my recent dinner at the Clove Club on this blog, but it was…
House of Ho
A few years ago, I happened to be in an episode of Bobby Chinn’s World Cafe Asia when he was filming in Chengdu: you can watch…
News, tapas-style
READING: I’ve been gripped by Anya von Bremzen’s memoir of eating in the USSR, ‘Mastering the Art of Soviet Cooking’. The story of three generations of…
El Bulli: Ferran Adria and the art of food
Last week I went to the opening of this new exhibition at Somerset House. It’s a peculiar idea, an exhibition about a restaurant without anything to…
Britannia holds her own in the kitchen – finally!
I made a point of trying to prepare my Chinese friends for our Sunday lunch at St John Bread and Wine. “It’s one of my favourite…
‘Dance’ by Matisse in Nanjing beans
A few pieces in the press over the Chinese New Year: Chopstick tourism – about regional government restaurants in Beijing. You can see on the right…