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 - BeginningsListen now (41 min) | As we come to the end of the first season of XO Soused, we share a rough cut of a recording by Andrew and Mukta as they look back…
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XO Soused - Beggar's ChickenListen now (34 min) | What is Beggar’s Chicken? What are the myths that surround it and why are they important? How has Andrew attempted to bring Begga…
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XO Soused - Family food v restaurant foodListen now (44 min) | What are the differences between family cooking and restaurant cooking? How has lockdown and chef-prepared cook-at-home meal kits…
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XO Soused - Notes and queries on drying and rehydrating in Chinese cookingListen now (41 min) | Why are there so many ingredients in Chinese cuisine that are dried? What is the cultural and culinary importance of these foods?…
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XO Soused - Raw foods in Chinese cuisineListen now (44 min) | Raw fish and vegetables appear in some regional cuisines in China, with a variety of dipping sauces. Were the Chinese the first t…
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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


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