XO Soused
XO Soused Special - 2 Michelin stars and chef identityListen now (28 min) | The recent media interest in Andrew - following the award of 2 Michelin stars to his restaurant A. Wong this week - has caused him to reflect on his identity and position as a British chef of Chinese heritage. In this special episode of XO Soused, Andrew an…
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XO Soused - The (r)evolution in Chinese dessertsListen now (44 min) | Why should dessert go at the end? Why have western and westernised restaurants embraced this structure of cooking and eating, whi…
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XO Soused - female chefs in the professional Chinese kitchenListen now (44 min) | Who are the iconic female chefs in Chinese food history? What influence did they have on Chinese cuisine? And why are they not mo…
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XO Soused - Creativity in the Chinese professional kitchenListen now (41 min) | How does creativity work for a professional chef cooking Chinese food? What was creative culinary life like in the palace kitchen…
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XO Soused - constructing a menu for a Chinese restaurant Listen now (44 min) | Chinese restaurants in the UK (and in other places) often offer a hundred or more dishes on their menu. What is the reason for th…
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XO Soused - How crucial is lard in Chinese cooking?Listen now (26 min) | With so many oil and fat substitutes available to the modern chef, what role does lard still play in professional Chinese kitchen…
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XO Soused - tofu and few notes on non-meat eating identitiesListen now (34 min) | What is tofu? What reputation does tofu have among western diners and chefs? What varieties of tofu can you find in supermarkets …
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XO Soused - XO Sauce and some thoughts on Hong Kong culinary identityListen now (29 min) | XO Sauce - a combination of dried seafood, ham, chillies and other seasonings in a stock - has grown to be a Hong Kong condiment …
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XO Soused


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