Bri-nese dishes for the Year of the Pig with Lee Kum Kee
East meets West as Ken Hom & Gizzi Erskine create Bri-nese dishes for the Year of the Pig The Year of the Pig begins on...
China: A History
China: A History is an excellent and authoritative tome by an author who brings this enigmatic land to rich and colourful life. John Keay illustrates...
Lee Kum Kee and Smokin’ Lotus Noodles and Pork
Lee Kum Kee is collaborating with Rosie Chik of Smokin’ Lotus, a street food company, that has a regular slot at Kerb in London (King’s...
Lee Kum Kee and Smokin’ Lotus Lamb and Salmon
Lee Kum Kee is collaborating with Rosie Chik of Smokin’ Lotus, a street food company, that has a regular slot at Kerb in London (King’s...
Lee Kum Kee and Smokin Lotus Rib and Tofu
Lee Kum Kee is collaborating with Rosie Chik of Smokin’ Lotus, a street food company, that has a regular slot at Kerb in London (King’s...
Steamed Cantonese-style Fish
From BBC Food This delicious recipe is healthy and low fat without compromising on flavour. Ingredients 450g/1lb firm white fish fillets, such as...
Bó Drake, Greek Street – restaurant review
It’s a part of Soho that has been the haunt of those seeking dubious nocturnal delights down the centuries, but also those associated with the...
Cod in Black Bean Sauce
by Chrissie Walker This recipe suggests using cod but almost any white fish will do. It’s a simple preparation which can be tweaked to...
Donald Russell Spiced Lamb Burgers with Chinese Steamed Buns
by Chrissie Walker At last the summer is here. We don’t have guaranteed good weather in the UK so when we have warm days...
Crispy Duck with Apricot and Plum Sauce
From BBC Food For a delicious way to cook duck, try this recipe for crispy-skinned breast with a homemade plum sauce. Ingredients For...
Grand Imperial London for dinner – restaurant review
This recently-opened Chinese restaurant, Grand Imperial, occupies part of a striking building and has undergone a £2m refurbishment. It’s part of the Grosvenor Hotel right next...
Chicken and Vegetable Spring Rolls
From BBC Food Who doesn’t love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of...
Szechwan Stir-Fry Beef
From Stop and Shop Ingredients 1 pound boneless top sirloin steak, trimmed of fat 1/4 cup light soy sauce 1/4 cup dry sherry 2...
Chinese Cricket Club, Blackfriars – restaurant review
Located on the corner of New Bridge Street in Blackfriars, Chinese Cricket Club couldn’t be more convenient for those using the newly refurbished Underground station...
The Noodle House, Soho – restaurant review
This might be a new name in London but, in fact, The Noodle House is the premier restaurant brand of Jumeirah Restaurants LLC, which was...
It’s ‘Dim Sum’ but more – by Janice Wong – review
Janice Wong has the accolade of Asia’s no.1 Pastry Chef. Well, we all know what famous chefs are like. Ego-driven, imposing hulks with loud voices,...
Beef with ginger and pineapple by Ken Hom
A delicious recipe from Ken Hom Ingredients 450 g lean beef steaks 225 g fresh pineapples 2 red peppers 2 spring onions 1 tbsp...
Alvin Leung – Bo Innovation Hong Kong, and Bo London – interview
Bo London will be the next venture headed by “demon chef” Alvin Leung. He could just as easily be described as “the Man in Black”...
Majestic Restaurant Singapore – review
[This venue is now closed] There is good food to be had all over Singapore. It’s famed for it. One can sit with the locals...
Dumplings Legend, Chinatown – restaurant review
This restaurant has been open a couple of years and is a sophisticated spot for smart-casual dining; but one starts the culinary adventure before one...