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XO Soused

Andrew Wong and Mukta Das

A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting

andrewwongandmuktadas.substack.com

44 - XO Soused x Albert Adrià

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44 - XO Soused x Albert Adrià
Sun, 09 Jul 2023
43 - XO Soused x Susan Jung
Fri, 19 May 2023
42 - Macanese gastronomy - how to 'fuse' a cuisine
Tue, 02 May 2023
41 - XO Soused Special - British Chinese cuisine - Wong family dynamics from 2008-present
Wed, 26 Apr 2023
40 - XO Soused Special - British Chinese cuisine - Wong family dynamics in the 1990s-2000s
Tue, 25 Apr 2023
39 - XO Soused Special - British Chinese cuisine - Wong family dynamics in the 1970s-80s
Mon, 24 Apr 2023
38 - XO Soused S2 E4 - Song Dynasty recipes
Tue, 14 Jun 2022
37 - XO Soused S2 E3 - Eating bitterness
Tue, 31 May 2022
36 - XO Soused S2 E2 - bear paws and other exotic banquet dishes
Tue, 17 May 2022
35 - XO Soused S2 E1 - The banquet experience...from the other side of the pass
Tue, 22 Feb 2022
34 - XO Soused Festive Special - Awesome Chinese banquets
Thu, 23 Dec 2021
33 - XO Soused - Beginnings
Tue, 19 Oct 2021
32 - XO Soused - Beggar's Chicken
Tue, 05 Oct 2021
31 - XO Soused - Family food v restaurant food
Tue, 21 Sep 2021
30 - XO Soused - Notes and queries on drying and rehydrating in Chinese cooking
Tue, 24 Aug 2021
29 - XO Soused - Raw foods in Chinese cuisine
Tue, 10 Aug 2021
28 - XO Soused - The (r)evolution in Chinese desserts
Tue, 27 Jul 2021
27 - XO Soused - female chefs in the professional Chinese kitchen
Tue, 13 Jul 2021
26 - XO Soused - Creativity in the Chinese professional kitchen
Tue, 29 Jun 2021
25 - XO Soused - constructing a menu for a Chinese restaurant
Tue, 15 Jun 2021
24 - XO Soused - How crucial is lard in Chinese cooking?
Tue, 01 Jun 2021
23 - XO Soused - tofu and few notes on non-meat eating identities
Tue, 25 May 2021
22 - XO Soused - XO Sauce and some thoughts on Hong Kong culinary identity
Tue, 11 May 2021
21 - XO Soused - taming the chilli pepper in Chinese cuisine
Tue, 04 May 2021
20 - XO Soused - spices that flavour Chinese chicken stocks, soups and meat pastes
Tue, 27 Apr 2021
19 - XO Soused - using cheese in Chinese gastronomy
Tue, 20 Apr 2021
18 - XO Soused - whole fish and fish heads
Tue, 13 Apr 2021
17 - XO Soused - techniques for the cooking and eating of chicken feet
Tue, 06 Apr 2021
16 - XO Soused - Cantonese crispy pork belly
Tue, 30 Mar 2021
15 - XO Soused - Chinese food..globalised, a view from New Delhi
Tue, 23 Mar 2021
14 - XO Soused - succulent healthful Soy Chicken
Tue, 16 Mar 2021
13 - XO Soused - some notes on rice flour
Tue, 09 Mar 2021
12 - XO Soused Sunday special - how to spark a culinary revolution
Sun, 07 Mar 2021
11 - XO Sauce - meaty cooking sauces and condiments
Tue, 02 Mar 2021
10 - XO Soused - getting noodle dough right
Tue, 23 Feb 2021
9 - XO Soused - "Beijing" roast duck
Tue, 16 Feb 2021
8 - XO Soused Special - Chinese New Year
Fri, 12 Feb 2021
7 - XO Soused - cheese, ice cream and condensed milk
Tue, 09 Feb 2021
6 - XO Soused - laminated pastry for dimsum puffs and tarts
Tue, 02 Feb 2021
5 - XO Soused Special - 2 Michelin stars and chef identity
Thu, 28 Jan 2021
4 - XO Soused - har gau dumpling
Tue, 26 Jan 2021
3 - XO Soused - Char Siu bun
Fri, 22 Jan 2021
2 - XO Soused - Steaming
Fri, 22 Jan 2021
1 - XO Soused - Introductions
Fri, 22 Jan 2021

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XO Soused

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