When the Michelin starred chef Andrew Wong was on a working tour of China, it ignited a burning curiosity in not just exploring the vast cultural and regional differences that have come to define the gastronomic identity of China, but also opened his eyes to the beauty of China’s 3000-year history first-hand. It inspired newfound respect for the local and ceremonial aspects of Chinese culinary heritage and began the formation of ideas for his own approach to cooking.
Haseena Banu, following several sessions of psychiatric treatment and counselling, recently managed to recall her home location and family details in Bangladesh
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Threatened by the pandemic, Britain’s Chinatowns have a rich, but often forgotten, history May 5, 2021
On a crisp morning in February, I headed to London’s Chinatown. It was the first day of Chinese New Year, and festive lanterns had been strung up to mark the occasion. Beneath the red and green arched gate at the entrance on Gerrard Street, a red banner announced
Kung Hei Fat Choy (a New Year greeting) in golden lettering. I remembered walking here with my mother a few years earlier. The streets were bursting with people and chatter. We went into one heaving restaurant after another looking for a table, before resorting to an upmarket option we thought we’d ruled out. But this morning few pedestrians lined the streets and the odd open restaurants were only selling takeaway. One sign of life was a bakery emitting warm smells of bread and char siu barbecue. “It’s been like this for a long time,” the woman behind the till told me…