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…

Ceramic ware made by Yu Zhi Lan in Jingdezhen 'Golden thread noodles' - hand cut noodles made with duck egg yolk, with highly prized Tibetan caterpillar fungus Yu Zhi Lan's handmade custom pottery from Jingdezhen 8 appetizers Five colour noodles with strange-flavoured sauce, and lamb stomach mushroom Corn fritter Deep sea cucumber in hot and sour broth
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Chengdu – Yu Zhi Lan

 

Fuchsia Dunlop deserves a lot of credit for being the only serious writer in the West who has consistently championed Chinese chefs over the years, and with beautifully evocative prose. Her coverage of Yubo and Dai Jianjun among others have ostensibly been responsible for launching these chef’s into the global limelight, and helped spawn a new wave of interest in China’s rich culinary heritage. Her latest story in FT about rising Chengdu chef Lan Guijun is no exception. I’m consistently impressed by her pulse on the Chengdu scene and intimacy with its key players despite being based in London.  Lan Guijun is a chef who has long been well-known amongst culinary aficionados in Chengdu, but only in the last few years morphed into his current incarnation; ambassador of refined Chinese gastronomy.  After disappearing off the scene in a long sabbatical during which time he studied traditional cuisine and the…

Jing | 28.09.14 at 06:33 PM |

Artisanal Food Producers in China: Wuyuan’s Song Feng Tsui

One of the most fun and interesting parts of the prep work for opening Baoism is discovering and talking to artisanal food producers.  We’ve been meeting with some established and small-scale organic food producers around Shanghai and are constantly discovering more.

There are many challenges facing small natural food producers in China including capital, logistics, distribution and supply constraints. Often consumers have never heard of them, don’t know that the option for artisanal food exists, and wouldn’t know where to buy it even if they did. These rural operations find their outlet through local markets, and small scale or high end distributors. Most of the perishable stuff never make it to the big cities.

For us, it is of utmost importance to find these artisans, whether oil producers, soy sauce or tofu makers, and promote and protect their craft, while educating China’s new generation on the art and heritage…

Jing | 21.05.14 at 04:26 PM
Jing Theory feature on CBNweekly Jing Theory feature on CBNweekly
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Journey of a Restaurateur in China

Apologies for the long hiatus on the blog. Like most people, my life seems to be a perpetual cycle of calendar alerts and deadlines these days, but I thought it was a good time for an update.

Last July, just before I turned 26, I quit my day job at one of the world’s most innovative design firms to focus on figuring out what I really wanted to do with my time. I have been lucky in my career; I’ve traveled the world and worked with amazing people on interesting and impactful projects, but I couldn’t escape the creeping sense of urgency to  slow down and face the ambiguity this question brought up in my mind.  I realized that I couldn’t wait for the answer to just come to me; there’s no moment of enlightenment when one just figures out what to do with their lives.  I knew I owed myself the same dedication and time as I had given to my jobs in the past, but that the reward in this case would be infinitely greater.  I can’t believe…

Jing | 07.04.14 at 01:39 PM |

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