Cooking is hard and distinctly unglamorous work
Red oil – hongyou 红油 – is the heart of Sichuan cuisine
Every day, I leave class smelling like fish guts and chili oil. It’s heaven.
Quick action pays a dividend of institutions and esteem
There was no contingency plan. There should always be a contingency plan…
In 2003, I had just started working at the National University of Singapore, and not long after that, something else came to Singapore–SARS.
This soup was some of the best I have ever had. The bones gave it an incredible richness and a milky white color