Egg fried rice is one of my all time favourite late night dishes. There is a particular teeny tiny, super busy spot in Soho that makes the best one I’ve had so far- I usually find it by smell, as every time I’ve been there I was either too tired or have had too good a time to remember its name or exact location. [READ MORE]
I think it all started with Sichuan peppercorns- once they were on my radar, I just couldn’t stop adding them to almost every meal I’d make. Although, wait; no, it started way before that, with the realisation that, even though Chinese food is so often my go-to choice when dining out, I really struggle when attempting to make it at home. So, equally frustrated by this and overwhelmed by that newfound love for the lovely, fragrant Sichuan peppercorns, I reached out to the experts: namely, to my good friend Adrienne Katz Kennedy, PR & Special Events Manager at the School of Wok. She didn’t only fuel my enthusiasm for this amazing cuisine, but also gave some very useful tips on how to easily master it at home. [READ MORE]