Category Archives: What’s New

“The Wisdom of the Chinese Kitchen” Video

It’s hard to believe it’s been eight years since my father passed away. Without Baba, I would not have written “The Wisdom of the Chinese Kitchen.” Of all my books it is the one dearest to me. When I was a child my parents didn’t think it was important to teach me how to cook. Juggling the demands of a full-time job, by the time my mother came home and started cooking the evening meal, it was with brusque efficiency. The tone of the kitchen was not a relaxed atmosphere that encouraged my participating. Nor would my parents have allowed me Read More …

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Ramps

Every year, as the first hints of spring begin to appear, I start looking for ramps at the local farmer’s market. Here in the East, they’re the definitive sign that winter is truly behind us. In New York City, ramps are expensive, sold in tiny, precious bundles for about $20/pound. A scarce commodity, they’re pricey because they’re foraged (not grown in farm fields or gardens) and their season is super-short. Ramps (Allium trioccum) are also called wild leeks, but that doesn’t do them justice. My friend Kathy Gunst, in her wonderful cookbook Notes from a Maine Kitchen, describes the way Read More …

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Tim Ho Wan

Ever since the Hong Kong-based dim sum restaurant Tim Ho Wan opened in New York, customers have been waiting 2 to 3 hours to get in. It’s claim to fame is it’s known as the world’s cheapest Michelin-starred restaurant. I wasn’t about to wait 2 hours but to my shock I slipped in last week and scored a table–the equivalent of Hamilton tickets in the dim sum universe. The quality of the ingredients is excellent, but with a 2 star-rating I was expecting something over the top. Here are two of their specialties: steamed shrimp and chive dumplings and deep Read More …

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Chinese Trinidadian Chicken with Mango Chutney Wins IACP Award

  I’m remiss in sharing some good news. On February 7th, my video Chinese Trinidadian Chicken with Mango Chutney was nominated for an IACP (International Association of Culinary Professionals) Digital Media Award in the category of Single Food-Focused Video. I received the news on my birthday and couldn’t have asked for a nicer present. Just being nominated was a win. It’s deeply humbling to be nominated with The Mind of a Chef “Taste Memories: Ivan Orkin / Shio Ramen” and Roads and Kingdoms “One Night in Osaka.” To put things into perspective, our video at last count had about 850 views. Our Read More …

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Cecilia Chiang

Last week when I arrived in San Francisco for the lunar new year celebration, it didn’t surprise me to see Cecilia Chiang prominently featured in the San Francisco Chronicle. At the age of 97 Cecilia has launched a new mini-series with KQED, “Kitchen Wisdom of Cecilia Chiang.” I felt an urgency to see Cecilia before Saturday, New Year’s day, as I had a special gift for her. My father taught me that giving a book at the start of the year is bad luck. The word for book in Chinese is a homonym for losing. In other words, to give a book as Read More …

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