XO Soused x Albert Adrià
A special live recorded Q&A between Mukta, Andrew and Albert on the eve of Andrew and Albert's collaborative weekend dinners in July 2023 in London.
XO Soused
A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting. Sent out every other Tuesday.
Subscribe:.rss.atom.json.md.m3u.pls
Dormant Last read · last published · next check
Read 2 days ago and current, but nothing has been published for 3 years.
Latest episodes
Saves to your Listen queue, to pick up on another day or another device.
XO Soused x Susan Jung
In this episode, influential food and drinks editor and writer Susan Jung joins us to talk about her move to professional food writing and the artisan food producers who are rocking her world.
Macanese gastronomy - how to 'fuse' a cuisine
Is Macanese cuisine the oldest fusion cuisine in the world? How does fusion work in the kitchen and outside?
XO Soused Special - British Chinese cuisine - Wong family dynamics from 2008-present
In the final episode of this three part miniseries, Andrew breaks from family traditions to relaunch a new kind of restaurant, but one that stands apart from London's transformed Asian dining scene.
XO Soused Special - British Chinese cuisine - Wong family dynamics in the 1990s-2000s
In episode two of this three part miniseries, Andrew's parents take the family hospitality businesses in new directions until a death in the family, emotional, financial and vocational upheaval
XO Soused Special - British Chinese cuisine - Wong family dynamics in the 1970s-80s
Some food histories can only be told by looking out at the world from the family hearth. Here is episode one of a three-generation saga told in three episodes.
XO Soused S3 E1 - How do you define Hong Kong cuisine?
What's the connection between Hong Kong as a place and its cuisine? In this fortnight's episode of 'XO Soused', Mukta and Andrew sketch out a culinary map
XO Soused S2 E4 - Song Dynasty recipes
Listen or watch now | How do contemporary cooks interpret historically researched cookbooks? How relatable to contemporary dining are Song era historical recipes, and how far do recipe writers, cooks and chefs have to do this translation work? Andrew talks through a present day book of Song era recipes that he has been reviewing and researching as both he and Mukta explore how these recipes…
XO Soused S2 E3 - Eating bitterness
Listen or watch now | How does a chef cooking Chinese cuisine incorporate bitterness into their dishes? Is bitterness truly necessary as sweetness, sourness, pungency and saltiness in Chinese gastronomy? Or is it trapped in a traditional medicine cul-de-sac? What did key Chinese gastronomic thinkers and writers think about bitter tastes and how did this thinking shift in recent centuries? What…
XO Soused S2 E2 - bear paws and other exotic banquet dishes
What are braised bear paws doing on a (likely) imperial banqueting menu from the 1700s?
XO Soused S2 E1 - The banquet experience...from the other side of the pass
We kick off season 2 of XO Soused with an update from Andrew about the swap he has made to his evening menu - from à la carte dining to a fixed banquet menu - at his restaurant A.
XO Soused Festive Special - Awesome Chinese banquets
Andrew is taking his restaurant in a new direction in 2022. Gone is his à la carte menu and in its place will be a a dining experience akin to some of the historical Chinese banquets written into court records and novels, and painted on to silk.
XO Soused - Beginnings
As we come to the end of the first season of XO Soused, we share a rough cut of a recording by Andrew and Mukta as they look back on almost 8 years of working together —from the very first research Mukta did for Andrew for the launch of his basement bar the
XO Soused - Beggar's Chicken
What is Beggar’s Chicken?
XO Soused - Family food v restaurant food
What are the differences between family cooking and restaurant cooking?
XO Soused - Notes and queries on drying and rehydrating in Chinese cooking
Why are there so many ingredients in Chinese cuisine that are dried?
XO Soused - Raw foods in Chinese cuisine
Raw fish and vegetables appear in some regional cuisines in China, with a variety of dipping sauces.
XO Soused - The (r)evolution in Chinese desserts
Why should dessert go at the end?
XO Soused - female chefs in the professional Chinese kitchen
Who are the iconic female chefs in Chinese food history? What influence did they have on Chinese cuisine?
XO Soused - Creativity in the Chinese professional kitchen
How does creativity work for a professional chef cooking Chinese food?