Why I write
New listing on the That’s Shanghai website, as part of a series of Q&As with China-focused writers.
Chopsticks!
I was in Singapore, for the first time, in October, as a panellist at the International Congress of Chinese Cuisine and Wine (ICCCW). I’ll be writing…
Feeding the Buddha
My old friend Volker, who readers of ‘Shark’s Fin and Sichuan Pepper’ may remember as my original partner-in-crime at the Sichuan cooking school, came to stay…
A pheasant for the pot
On Saturday, to my amazement, I actually shot my first pheasant. A friend had invited me to go on a shoot in the Essex countryside, something…
Living in a police state
This is not about food, but it’s such a striking story that I had to post it… I was chatting to a friend who works in…
Who’s calling who greasy?
An illuminating little story from Sichuan, told to me by my friend Dai Shuang, the wife and business partner of the Sichuanese chef Yu Bo (who…
Are we all mad?
My friend Andrea, cooking supper for a group of us at his home, mentioned that a mutual friend hadn’t been able to join us because he…
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,…
The Sydney Food Festival
I’m finally back in London after a crazy month’s travelling: first to Sydney for its International Food Festival, then to Singapore for a food and wine…
A world first?
While I was in Turkey, my friend Aylin took me to a marvellous sweet shop in Kadıköy – Sekerci Cafer Erol, an old family business specialising in…