The threatened pangolin
The pangolin, or scaly ant-eater (chuan shan jia 穿山甲), is an extraordinary creature. Plated in armour-like scales, it looks like a pine cone (or a stylised…
Les Chefs des Chefs… in London
A rather incredible evening on Monday… At short notice, I was invited to a dinner at Mosimann’s for a gathering of the Club des Chefs des…
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 gastronomic adventures of Michelle Obama in China
While I was in Chengdu in March, I found myself staying in the same hotel as Michelle Obama for a couple of nights. Despite our proximity,…
James Beard awards update
Still can’t quite believe that on Friday night I won two more James Beard Awards – Every Grain of Rice: Simple Chinese Home Cooking took the…
The real spring roll…
…or at least the most ancient kind. You can read my piece about fresh, unfried spring rolls in today’s Financial Times Weekend magazine – it includes…
‘Extravant eating and drinking has never been part of Chinese culture’ (!)
Over the last year, high-end restaurants in China have been struck as if by lightning by President Xi Jinping’s ‘anti-corruption campaign’ and ban on dining out…
James Beard Awards 2014
I’m thrilled and amazed to be nominated in two categories this year! Every Grain of Rice: Simple Chinese Home Cooking is on the shortlist for international…
Happy Chinese New Year! æ–°å¹´å¿«ä¹ï¼é©¬å¹´å‰ç¥¥ï¼
With all good wishes for the Year of the Horse, here’s a picture of New Year’s Day feasting in rural Hunan, 2004. A table of plenty,…
The world’s most amazing food museum?
You can read my piece about the incredible Hangzhou Cuisine Museum (ä¸å›½æ帮èœåšç‰©é¦†) on the BBC website here, or listen to me talking about it on From…