Through Chinese eyes
A Chinese woman I met the other day has fallen in love with London. Why? Because ‘it’s so crappy and dirty, the streets are narrow and…
Hungry women
A while ago a friend of mine took me to an evening of American cabaret at a tiny theatre in central London. One song in particular…
Christmas with Chinese characteristics
The Financial Times this weekend has published one of my articles, about how most of my Christmas recipes have been infiltrated by Chinese ingredients and cooking…
Michelin honours Chinese chef
For the first time, Michelin has awarded its maximum honour, three stars, to a Chinese chef – Chan Yan Tak of the Lung King Heen restaurant…
The pleasures of tea (and Chinese breakfast)
Last week I dropped in on Postcard Teas, the amazing little teashop in London run by Tim D’Offay. At the moment he has an exhibition of…
Christmas book round-ups
Shark’s Fin and Sichuan Pepper was mentioned by Bee Wilson in her round-up of the year’s best food books in the Sunday Times this weekend. And…
New Yorker article!
My piece about a restaurant in Hangzhou appears in this weeks New Yorker Food Issue. It’s the first time I’ve written for the magazine. Below are…
A weekend of cooking
I went to my parents’ place in Oxford for the weekend, and as usual spent most of the time in the kitchen. I love cooking there,…
Dining alone
A piece I wrote after my last visit to New York appeared in the Financial Times this weekend. Here’s a brief excerpt: Something as pure and…
Chairman Mao’s red-braised pork
The Independent newspaper in Britain used this recipe from my Revolutionary Chinese Cookbook to accompany an article about… chillies. This is Georgia Glynn-Smith’s beautiful photograph of…