Saying Goodbye to The Kitchen God

The day after Trump’s inauguration, I was in Tokyo doing some food ‘research’ on route back from my pop up dinner in Niseko. An American friend of mine Elizabeth, who had moved there a couple years back, invited me to join her and some others on a march at Hibiya Park, one of the 676 sister marches planned around the globe in alliance with the Women’s March on Washington. About 650 of us, mostly expats, traversed the city in a respectful, quiet and distinctly Japanese fashion, in a neat double file to the side of traffic on the road.  Later that night, I returned to my Airbnb in Shibuya and watched as Gloria Steinem declared that “God may…

Noma Interior Paris Sushi printanier ail frais- sushi rice draped with a thin slice of red beetroot, with garlic oil and shredded horseradish Passard's famous millefeuille with flavour du jour- a light combo of pear and mint hiding between the exceptionally fine layers of pastry. Drizzled with caramel and a dust of powdered sugar, this came as close to heaven as I could imagine. Streets of Copenhagen at night A dish of perfectly done Norwegian scallops came served on a 'rockbed' of chamomile flower buds with little mounds of lemon puree and a sprig of thyme. The dish evoked images of the sea, and our instruction to eat it with our hands was a nice play on foraging our own fresh catch. Bisque of Chamomile Flower. A hollowed-out bowl arrived emitting a cloud of liquid nitrogen smoke.
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Eurobinge ’11: Paris & Copenhagen

This, along with many other posts, are dearly overdue. Since around October last year, my life has been a nonstop roller coaster ride of passport stamps, time zones and calories. Excuses aside, here’s what I’ve been up to.

In October I made a pilgrimage to Zhenjiang with my mother to trace half my roots in the pastoral countryside bordering the Jiangsu capital. I met family I never knew I had, tasted true farm to table cooking, the fruits of their labour.

Soon after I flew to Paris and was enchanted by the city’s joie de vivre all over again, was tempted, very tempted to drop everything and enroll in the Ecole Ritz Escoffier.

The real excuse for the Eurotrip was a lunch date with fellow foodies at resto-mecca Noma in Copenhagen, where I discovered I dislike Scandinavian winters but very much like Nordic food- especially what they’re serving at Herman.

I then stopped by Milan to visit my parents and we took a memorable drive to nearby…

Chengdu Snack App - Jing Theory
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The Chengdu Street Snack App

I’ve been working with app company Rama Tours to produce my own iPhone app with recommendations for the best street snack spots in my hometown Chengdu. I’m excited to tell you that it will be launched soon in the App Store!

Here’s an excerpt from the introduction.

Known as the land of plenty, Sichuans food history can be traced back thousands of years. Its capital, Chengdu, was a key trade outpost along the Southern Silk Road, and as exotic spices and ingredients were brought in from all over the world, the citys food culture became second to none.

To this day, Chengdu is a food-crazed city. Locals love to eat, and while theres constant innovation in food, traditional dishes and flavours have stood the test of time. Chengdu has also made a mark on the world culinary stage, being named a Unesco City of Gastronomy in 2010.

There are literally thousands of mouthwatering dishes in Sichuan cuisine, but some of the simplest ones, which trace their beginnings…

Jing | 11.12.11 at 06:08 PM |
Courtyard Cooking in Beijiing Courtyard Cooking in Beijiing Courtyard Cooking in Beijing Courtyard Cooking in Beijing Courtyard Cooking in Beijing Courtyard Cooking in Beijing Courtyard Cooking in Beijing
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Courtyard Cooking in Beijing • Hias Gourmet

My friend has opened up a private dining venue and small cooking school in the heart of Beijing’s hutongs. The small courtyard has just been outfitted with a slick Siemens kitchen and is now ready for private events and classes. I dropped by the other day for a tour and here are some photos. So cute! Its located just around the corner from my old courtyard apartment at Dongsishitiao, makes me miss living in Beijing…

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Courtyard Cooking in Beijing • Hias Gourmet
For venue bookings and cooking class inquiries, email info@hiasgourmet.com

Jing | 20.10.11 at 08:00 AM |

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