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Thursday, January 20, 2022

Chinese food and drink

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Easy wins: ‘Tastes great on almost any savoury dish’

I grew up in a household eating copious amounts of chilli at every mealtime: heapings of chopped bird’s eye on eggs, extremely liberal lashings...

A hearty start to the year: Yotam Ottolenghi’s recipes for brothy winter soups

There are not many certainties in life, but one thing I do know is that any recipe column published on 1 January is going...

The hardest working man in Chinatown: the retired chef who became the beating heart of his community

A man like Yuk Luzn Man simply does not retire. From the age of 14, Man always worked. In his twenties he moved to...

Spice up your life: Thomasina Miers’ recipes for chilli jar gifts | The new flexitarian

Christmas shopping has snuck up on us once again. After years of panicking about what to give various relations, heroic teachers and lovely workmates...

Flash in the pan: Adam Liaw’s 20-minute wok dishes

Used correctly, a wok can be the saviour of weeknight dinners. I need to emphasise used correctly here, because the way so many of...

Meera Sodha’s vegan recipe for celeriac, leek and miso dumplings | The new vegan

It’s my belief that everyone loves dumplings. How and what shape those dumplings might take varies from crisp-bottomed gyoza to pillows of ravioli or...

Tofu Vegan, London: ‘Bring on the big hitters’ – restaurant review

Tofu Vegan, 105 Upper Street, London N1 1QN (020 7916 3304). Starters and dim sum £5.50-£8.50, large plates £7.90-£14.80, desserts £4.80, wines from £18.50A...

Chicken, tofu and noodles: Chi San’s Chinese-Vietnamese salads

Bang bang chicken saladPrep 10 minCook 35 minServes 2For the dressing20ml dark soy sauce – we use Lee Kum Kee Double Deluxe40ml sesame oil40g...

Mooncake season: variations on the traditional autumn treat for the Australian spring

It’s mooncake season. You can tell by the mountains of aluminium tins stacked on top of each other in elaborate packaging, boasting anything from...
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