A Taste For… Tofu | Warm Tofu with Spicy Soy, Spring Onion & Garlic Sauce

You probably think you know tofu, don’t you? A wobbly block of bland, white protein much-loved as a meat substitute by vegans and health nuts. But as a card-carrying carnivore, I’m telling you that tofu is a delicious, versatile and nutritious ingredient that should be in everyone’s fridge or store cupboard. Certainly, the flavour is ... Read more »

MiMi Aye’s Spicy Sichuan Noodles

Published in 2014, MiMi Aye’s Noodle! was a huge success, and introduced many cooks to the delights of South East Asian noodle recipes. Read my review here and then head out to buy the ingredients for this delicious recipe. MiMi Aye’s Spicy Sichuan Noodles (Dan Dan Mian) Published with permissionAlso known as ‘dandan noodles’ abroad, ... Read more »

Noodle! by MiMi Aye

‘Burma has some glorious noodle dishes’, says MiMi Aye, explaining her enduring obsession with this ubiquitous but underappreciated ingredient. As a child, MiMi learned to cook Shan and Burmese food from her mother who she describes as ‘a brilliant cook’, and enjoyed many holidays spent visiting family in Burma (also known as Myanmar), learning even ... Read more »

Pan Asian at Chi Kitchen Oxford Street

Yes, this is the second Pan Asian restaurant in less than a month, following my visit to Too Too Moo Whetstone at the beginning of the year. Chi Kitchen is located inside Debenhams’ flagship Oxford Street store, though it does have its own external entrance on the corner of Henrietta Place and Marylebone Lane. If ... Read more »

Year of the Rooster | Perfectly Poached Chicken Cantonese-Style + Spring Onion & Ginger Dip

Wishing all who celebrate the Chinese New Year a healthy, happy and prosperous one. ‘Kung hei fat choy’ (Cantonese) or ‘gong xi fa cai’ (Mandarin) to you! To celebrate the new year of the rooster, we have another wonderful guest post by my friend Diana Chan. The Chinese lunar new year has just begun. Each ... Read more »

Pan Asian at TooTooMoo Whetstone | Neighbourhood Dining

I’m not always complimentary about restaurants that offer more than one cuisine, most typically an array of Pan Asian dishes covering countries across East Asia. Too many of them do none of the dishes justice and the result is disappointment all round. But when a North London restaurant chain invited me to visit the newly ... Read more »

School of Wok’s Stir Fried Sichuan Chicken Recipe

I’ve attended many, many, many cookery classes over the years. I’ve enjoyed nearly all of them but a few have definitely stood out from the crowd, and those include every class I’ve ever taken at School of Wok. There is a great balance between fun and learning, with class sizes of 8-16 ensuring that everyone ... Read more »