“Some call him the [Anthony] Bourdain of China,” food writer Michael Maclaren once said of Christopher St. Cavish. Asked at the time how he felt about the comparison by Maclaren, a contributor to Time Out Shanghai magazine, St. Cavish laughed and said, self-effacingly, “Maybe one day I’ll get there! But [Bourdain] was way more talented … Read more
Across Manhattan, in New York, diners are picking up their soup spoons and chopsticks and biting (ever so carefully) into the city’s hottest order. Xiaolongbao, aka soup dumplings, are a dim sum classic, traditionally made with ground pork and/or crab – or, increasingly, unconventional ingredients such as matzo balls – in a pool of molten … Read more
Several speciality brands have popped up recently. These three, based in the UK capital London, Vancouver in Canada, and Seattle in the United States, are making dumplings more accessible. Love Sum Dumplings, London Love Sum Dumpling’s multicultural product range, from Nepalese momos to Chinese shrimp dumplings. Photo: Love Sum Dumplings After she was named runner-up … Read more
