The other side of the world
There’s an article about me today in the Sydney Morning Herald in Australia! (I’ll be talking at the Sydney Food Festival in October.)
The fabulous General Tso
I had some friends for dinner on Saturday and, for the first time in ages, cooked General Tso’s chicken. This, as some of you may know…
Suckling pigs
You can hear me on BBC Radio Four’s The Food Programme, talking about suckling pigs in Chinese culinary culture. Â The programme went out yesterday, and will…
Official gluttony
According to an academic quoted in the official Chinese English-language newspaper, The China Daily, Chinese officials spend an annual average of about five hundred BILLION yuan…
Manchester Festival Feast
I’m in Manchester for the weekend for the end of the International Festival, and in particular for Sunday’s Festival Feast. I was invited to contribute a…
Forthcoming events
Quite a few people have been emailing me to ask if I do any cooking classes, so I wanted to let any readers of this website…
Another prize for ‘Shark’s Fin’!
A belated post to say that Sharks’ Fin and Sichuan Pepper won the Kate Whiteman Award for Work on Food and Travel at the Guild of…
Fine dining in a recession
A piece of mine in the Financial Times this weekend…
Hairy crabs in London!
Imagine my surprise to find that hairy crabs, that legendary Chinese delicacy of the autumn, eulogised by the seventeenth century Chinese playwright (and erotic novelist) Li…
More bad news about sharks
A new report says that many shark species are facing extinction, mainly because of overfishing. It’s not just the Chinese love of shark’s fin soup that…