The fellas over at FirstWeFeast brought a valid point to our attention in a recent article; when was it that chefs first starting getting interested in ‘fashion’, and at what cost to their food? It’s a trend that has been rolling along for the past few years and one which is not too hard to…

Back in my London days, I would organize a gang of 6 or 9 for dim sum on Sundays, it has to be 6, 9 or 12 due to the dim sum portions, but that will be another chapter another day. A regular stroll to the Chinese supermarket was important to complete the Sunday, and…