Chinese food

Monday

Clarissa Sebag-Montefiore

Veteran journalist Edward Wong on his memoir of food and feud

From 2008 to 2016, Edward Wong reported on China for the New York Times, heading up its Beijing bureau. Last year, the veteran journalist, now the Times’s diplomatic correspondent, published his first book: a blend of family memoir, narrative history, political observation and personal reckoning. At the Edge of Empire tracks Wong’s father, Yook Kearn Wong, as he moves from fervent support of the Chinese Communist Party and its ideological goals to disillusionment and disappointment. It is also a book about what makes an empire. Born in Hong Kong before moving to Guangdong Province as a child, after joining the military as a young man Yook Kearn was posted to remote Xinjiang province, in China’s northwest corner.

Wong

Monday

Clarissa Sebag-Montefiore

Dining with the Chinese food pioneers of New York

For first-time restaurateur Bolun Yao, New York is a city to experiment in: “I feel like New York is the city that is always exploring new things. If you have a new idea, you put it here.” The Chinese-born entrepreneur — who has also spent significant time in New Zealand — came to NYU to complete a master’s degree in food studies. He quickly fell in love with the fine-dining Korean scene, including the two-Michelin-starred Atomix and COTE, America’s only Michelin-starred Korean steakhouse. Both merge contemporary and traditional techniques and ingredients. “Wow, that’s really, really smart and really creative,” the twenty-eight-year-old recalls thinking. “Why is there not a Chinese restaurant that does the same thing?

Chinese

Tuesday

Hannah Moore

Ringing in the Chinese New Year with homemade dim sum

My husband and I live in a rural village about an hour from London. The nearest grocery store is a twenty-minute drive. I haven’t ordered takeout in six years. I spent a good few years craving Thai and Chinese food, and then we stumbled across a recipe in the Daily Telegraph for homemade dim sum. “But we don’t have a bamboo steamer,” I said. This seemed an insurmountable hurdle. “We can just get one on Amazon,” said my husband. And so we did. Making dim sum at home has been a pleasure beyond my expectations. They are surprisingly simple to make, and once you get the hang of it, not too laborious. The recipe we use is a classic combination of pork and steamed cabbage.

dim sum