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…
Long-life chopsticks?
According to this piece in the Los Angeles Times, Greenpeace China estimates that 100 acres of trees need to be felled every 24 hours to keep…
Observer accolade for my Sichuan book
My first book, Sichuan Cookery (published in the US as Land of Plenty), was chosen by the Observer Food Monthly as one of the ten best…
Of salt and sodium
A blog reader called Tom emailed me recently to say that he was enjoying cooking from my books, but: I am trying to figure out whether…
Chinese food slurred again
I’ve just written a guest post for the Guardian’s Word of Mouth blog, which you can read here.
Why not eat insects?
A fascinating piece in the Guardian today about an FAO policy paper on the eating of insects. Apparently, senior figures in the UN and elsewhere are…
Fire and heat
A blog reader called Graham wrote to me to ask advice about how to get a decent high-powered flame for cooking Chinese food in a UK…
Picnic food
What’s the appropriate food for a quick picnic in Holland Park before the opera? As I’d been experimenting all day in the kitchen, I took a…
Fabulous Fu
My review of possibly my favourite Shanghai restaurant, Fu 1088, appears in today’s Financial Times.