Revolutionary Chinese Cooking
I’ll be giving a lecture over a dinner inspired by my books at the Sainsbury Centre for Visual Arts in Norwich, on Wednesday 25th March. It’s…
Book tour in China – March 2009
I’ll be speaking at various events in China next month as part of the Bookworm Literary Festival. One of the highlights will be a lunch at…
Smack my cucumber bitch up
Who would have guessed that a perfectly innocent Chinese recipe could spark off a whole host of semi-pornographic reveries?!
Braving the shark
A journalist friend of mine passed through London last week on his way back from Iceland, with all kinds of goodies, including a sheep’s head, horse…
Goji berries, a.k.a. gouqizi or Chinese wolfberries
I’m quoted in Wednesday’s Boston Globe, on the culinary uses of trendy ‘superfood’ goji berries, otherwise known as 枸 æžÂ å  , gouqizi, or Chinese wolfberries. The…
Cosmetic surgery
Last night I cooked a 60th birthday party dinner for my uncle and his family. As you might guess, it was mainly Sichuanese, although I did…
Ingredients for Chinese cookery
I’ve received quite a few emails from visitors to this site telling me that in the later printings of Sichuan Cookery (published in the US as…
Bar Shu temporary closure
The New Year has seen an unhappy accident at Bar Shu, the Sichuanese restaurant in London for which I act as consultant. On Saturday 3rd January,…
Those fishy flavours…
In October, I posted something on this blog about unsavoury flavours in Chinese cuisine (‘Stinky to sublime’, 17 October 2008). And last week a New York…
Michelin honours Chinese chef – Part II
I promised to write a little more on this story, and ended up doing a piece for the Financial Times, which you can read here. It…