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…

Crudo Platter- raw fish, shellfish and crustaceans Slow cooked French-cut whole Australian Lamb Rack with roasted garlic and tomatoes on the side Slow cooked French-cut whole Australian Lamb Rack with roasted garlic and tomatoes on the side Freshly baked bread
Orata- Whole jet imported Dalian Sea Bream cooked in Sicilian sea salt crust Orata- Whole jet imported Dalian Sea Bream cooked in Sicilian sea salt crust Tortelli - home hand-crafted organic egg tortelli , Italian fennel pork sausage, ricotta and scamorza with fresh Italian “pacchetelle di pomodoro”, stracciatella and basil
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Capo on the Rockbund

A close contender  with Mercato for my favourite Italian restaurant in the city, Capo is the luxe-rustic shrine to Neapolitan cuisine by Yenn Wong (of JIA Hotels and a HK restaurant empire) and longtime collaborator, Chef Enzo Carbone (of Issimo, 208 Duecento Otto and Matto) Everything here just works, from the location in the cavernous attic of a historic redevelopment on the Rockbund  to its ‘cook house’ concept emphasizing premium ingredients and ‘back to the roots’ methods.

Designed by Neri & Hu and conceived by Carbone, the space is striking, imaginative; one of only a few destination restaurants on the Bund with no Bund view, and the place does not suffer from it. Low ceilings, dark corners and winding corridors evoke a sense of mystique, while hand-blown light fixtures and repurposed wood fill the space with a warm aura. Indeed, the  entire experience seems almost religious. Enzo tells me his…

Jing | 22.02.14 at 11:40 PM |
JINGTHEORY Guide to Shanghai JINGTHEORY Guide to Shanghai
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JINGTHEORY Guide to Shanghai

Download link: Jing Theory Guide to Shanghai (Under “Share”, click ‘Download’.  Issuu will prompt you to log in, and once you do so the download starts automatically)

Map: Companion Google Map for Jing Theory Guide to Shanghai (You can turn on or off layers for different categories like Eat, Drink, Sleep, etc.)

 

Travel has always been the one constant in my life. Before I was old enough to grasp the changes, I was moving regularly with my parents to far flung places.  I’ve lived in big cities, countrysides and gridded suburbs. I was thrown into complex cultural and social structures that I couldn’t fully grasp at my young age but embodied viscerally. This routine came not without its own challenges and exasperations, but back then I really thought my experiences were normal.

Since then, I’ve come to rediscover travel on my own.  Perhaps an act of rebellion towards being repeatedly…

Jing | 14.12.13 at 01:02 PM |
Chengdu Instead of Beijing: NYMag's winter travel feature Salt and Sichuan peppercorn cookies that literally melt in your mouth, the perfect balance of sweet, savoury, and numbing. perfect noodles slathered in an elixir of vinegar, soy sauce, sugar, and plenty of chilli. Mala pig brain 'mapo' tofu: spicy, tingling, wonderous silky textures.
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Jingtheory on New York Magazine: Chengdu Travel

The question I get asked most frequently is, “What do I eat when I go to Chengdu?” For a food-crazed city like Chengdu, the answer to that question is boundless. A place where ancient food culture meets the dizzying pace of new dining trends, and where the term ‘foodie’ makes no distinction at all because everyone is a certified 吃货, its no wonder that Chengdu’s food scene is constantly evolving. New fly restaurants and snack vendors set up shop every day, but few have the staying power of some of Chengdu’s long-standing 老字号 time-honoured establishments.

I was recently interviewed by New York Magazine (!!!) on three of my favourite spicy dishes in Chengdu. Here’s the excerpt

Thanks to its famous, fiery cuisine, Chengdu was named a UNESCO City of Gastronomy in 2010. Local food blogger Jenny Gao ranks her top dishes from kinda to insanely spicy.

Mildly spicy:
Salt and Sichuan peppercorn…

Jing | 07.11.13 at 02:11 AM |

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