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(1) Guest chef Xu Jingye.

(2) Seafood with Chinese Ham in Superior Stock Jelly.

3) Bird's Nest in Lotus Leaf. 4) Crab Roe with Greens.

4) Crab Roe with Greens.

Discovering Chinese roots

Food from Foshan takes the stage at the final edition of Jumping Table
Aug 26, 2017 5:50 AM

It's not every day that Chinese chefs get to be under the spotlight, which is exactly the reason behind Jumping Table - a series of ad-hoc private dinners organised by chef and food writer David Yip.

"Chinese chefs are very neglected, but after going to China so many times I realise there

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