JINGTHEORY Guide to Shanghai JINGTHEORY Guide to Shanghai

JINGTHEORY Guide to Shanghai

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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.

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 |
Mercato Interior Mercato's giant pizza oven was custom made in Italy Mercato Interior Mercato Dining Table Mercato Interior Mercato Warm Seafood Salad King fish carpacchio

Mercato and Shanghai’s Farm-to-Table Movement

In just two short years since opening, Mercato is already an institution on the Bund and a fixture of Shanghai’s dynamic restaurant scene.  Jean-George’s first foray into coastal Italian cuisine and third venture in Shanghai is his most casual but perhaps most successful mainland China venture to date. 

Designed by Shanghai-based Neri&Hu, internationally renowned for their interior work at The Waterhouse, Mercado presents an upscale  atmosphere that is at once old-world–rustic and port-city-industrial. Stripping down a century of renovations to the building’s bare structural elements, Neri&Hu reveal the Three on the Bund’s original steel columns and complement them with reclaimed wood, sensuous leather and intimate lighting. The resulting atmosphere feels edgy and modern, unfinished yet organic, an industrial chic that is completely unique on the glamour strip of the Bund. 

Helming …


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