XO Soused
Andrew Wong and Mukta DasA fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting. Sent out every other Tuesday.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 46 | Subscribers | Read | andrewwongandmuktadas.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
XO Soused x Albert Adrià
For years now , and since Andrew’s visit to the brilliant Albert Adrià in Barcelona in 2017, Andrew and Albert have been talking about collaborating on a menu that meshes the world of dim sum and tapas and upends European industry norms abo...
XO Soused x Susan Jung
In a new format for XO Soused, we welcome a guest!
Macanese gastronomy - how to 'fuse' a cuisine
Macanese gastronomy is reputedly the oldest fusion cuisine in the world and has been recognised by UNESCO as an intangible cultural heritage.
XO Soused Special - British Chinese cuisine - Wong family dynamics from 2008-present
From being the little princeling in the kitchen during his culinary training to asserting his creative and commercial voice - Andrew’s authority has not always been clearly exercised, reflecting the complexities with succession in family bu...
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Authors
The writers behind this newsletter.
A Chef-anthropologist, Andrew Wong and food scholar, Mukta Das chat about the history and culture of Chinese cooking techniques and dishes.
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