Posted in China, Chinese, Hunan, Sichuan, cookery, cookery books, cooking, food, food & travel, recipe, traveleating on Aug 14th, 2009
My first encounter with food writer Fuchsia Dunlop was at a British Museum talk on Chinese food last year. I didn’t stay behind to chat with her, but was impressed with her opinions on the importance of food in Chinese culture. We were briefly introduced at a Ferran Adrià talk last November, and more recently [...]
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Bar Shu is one of several Sichuan restaurants in London, alongside Angeles, Sichuan (both pre-Bar Shu), Snazz Sichuan and Red ‘N’ Hot (both post-Bar Shu). It opened in 2006 to rave reviews, with British food writer Fuchsia Dunlop as consultant. Although it’s located just minutes from my office in Soho, I’ve resisted going there until [...]
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Last Thursday at the British Museum in London, Evening Standard food critic Fay Maschler hosted a lively discussion about Chinese food with guests Alan Yau, Sir David Tang and Fuchsia Dunlop. I felt a little sceptical about the event, but nevertheless paid my £5 to find out what they had to say.
Alan Yau is British [...]
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