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 | Founded | 5 years ago | Last Issue | 3 years ago |
| Active | |||||
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andrewwongandmuktadas.substack.comLatest Issues
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!
Susan Jung - arguably the most powerful voice in East and South East Asian food and cookery - sits with Andrew and Mukta to explore;
- why apprenticeships are sometimes better than for...
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.
This tiny territory - smaller than Hong Kong, which it neighbours - also has one of the most dyn...
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...
XO Soused Special - British Chinese cuisine - Wong family dynamics in the 1990s-2000s
Episode 2 goes inside Andrew’s family as they battle to carve a space in London’s hospitality sector .
As Britain’s Asian restaurant sector transformed in the lead up to the new millennium, so too did the ambitions of many a restaurateur...
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Authors
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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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