These are a few of my favourites among the articles I’ve written:

Garden of Contentment

In a toxic era, a Hangzhou restaurant pursues purity. (New Yorker, November 2008)

Kicking up a stink

A stinky cheese tasting in Shaoxing, the Chinese HQ of stinky fermented foods. (FT Weekend, 2011)

“On the first day they gave me a chef’s hat and my own cleaver”
Fuchsia’s initiation into the arts of Sichuanese cuisine (Observer Food Monthly, June 2001)