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The Shanghai Binge: Howard’s Kitchen, Goga, The cook

I squeezed in a Shanghai weekend on my most recent trip to Beijing, and lived out the 36 Hour Food Marathon that I preached in an earlier post. Joining me in the shenanigans was my friend Tracey, who was happy to oblige when I asked her to come along for FREE. You see, I entered a contest a while back on CNNGo, asking readers to submit an overlooked restaurant in their Best Eats rankings in different cities. My entry for Gogawon for Shanghai, and the prize was a two night stay at the HoJo Plaza by the nice folks over at CNNGo. Of course, the stay wouldn’t have been complete without another visit to Goga to celebrate, so that’s what we planned. A weekend of leisure and repose, mixed in with some good food and wine.

What ended up transpiring was something I couldn’t have imagined in my wildest, most excessive dreams.

We did it big. Everything was over the top. Largess was the word, and we stopped short of nothing. There was free flow champagne and cigarettes. …

Jing | 30.03.11 at 11:00 AM |
Mapo Tofu - The Recipe • Jing Theory The grocery list, more or less The condiments at a glance Carefully cut the tofu into small cubes Plump and meaty king mushrooms, packed with umami Use the tips of fresh scallions An extremely hot wok is essential for this dish

Mapo Tofu – Recipe

Recipe for Mapo Tofu (vegetarian edition)

A few weeks ago, I had the pleasure of collaborating with recipe developer and fellow food blogger Yasmin at to develop our own spin on mapo tofu. Yasmin being a vegetarian, we got creative finding an alternate to the minced pork/beef commonly found in the dish. Mushrooms, king or shiitake, are the perfect replacement. Minced finely and deep fried in a soy sauce, vinegar and salt marinade, the pieces turn out beautifully crisp and with all the umami to pack as good a punch as any pork.

Here is the recipe.

150 g king or shiitake mushrooms
1/2 tsp kosher salt
1 tbs soy sauce
1 tsp Chinese red vinegar
1/4 c peanut, vegetable or canola oil, plus 1/4 c
1.5 lb (700 g) regular tofu, drained and cut into 3/4″ cubes (Small cubes are optimal for sauce coverage)
3 tbs chili paste
1 tbs soy bean paste
5 dried red chilies
1 tablespoon fermented black beans
2 tsp peeled and minced garlic
2 tsp peeled and minced ginger
1 cup…

Jing | 13.03.11 at 01:15 AM |


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