Chinese Food: A Chef, A Scholar, Some Stories

Date TBA

One Michelin star, several restaurant awards, exciting consultancies and partnerships in two countries. Chef Andrew Wong’s working trip to China in 2010 yielded solid gold: winning menu ideas, recipes and techniques, and accolades for his newly inherited restaurant. But is it ever enough? What does a restless creative entrepreneur do when he realises going back to a past well won’t get him to the next level? Andrew turned to food academic, Dr Mukta Das.
Explore the painful and funny lessons of a chef and a scholar who spent 5 years digging into China’s food philosophies, culinary histories and cultures to make the kind of Chinese food people could think with and love eating. Be entertained and informed by our blind alleys, our costly mistakes and the stories behind some unusual dishes.

Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.

Mukta Das

SOAS Food Studies Centre

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