Welcome to XO Soused

Techniques from the professional Chinese kitchen, and their history and cultural setting

Jan 22, 2021

…by us, Chef Andrew Wong and Dr Mukta Das. Since lockdown we’ve changed up our usual weekly in-person kitchen-side chats and now talk online. These chats are the way we ask each other questions, and share a bit of research, experience, knowledge, about how professional Chinese techniques, ingredients and dishes may have evolved over time.

Chitchat with a whole lot of nerdy detail. Every other Tuesday. Sign up now so you don’t miss out.

In the meantime, tell your friends!