A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting <br/><br/><a href="https://andrewwongandmuktadas.substack.com?utm_medium=podcast">andrewwongandmuktadas.substack.com</a>
XO Soused
Claim This Podcastby Andrew Wong and Mukta Das
44 episodes
Updated Daily
Accepts GuestsHas SponsorsLocation 🇬🇧
Podcast Overview
A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting <br/><br/><a href="https://andrewwongandmuktadas.substack.com?utm_medium=podcast">andrewwongandmuktadas.substack.com</a>
Language
🇺🇲
Publishing Since
1/22/2021
1 verified contact email on file for XO Soused
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Recent Episodes
July 9, 2023
XO Soused x Albert Adrià
<p>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 about pastry. </p><p>Finally on Friday 7th July 2023 - after months of emails and calls - Albert arrived with his team and boxes of specialist ingredients to prep for a special weekend menu that is an industry first and marks an exciting new evolution in creativity for both chefs. On the eve of these dinners, Mukta recorded a live Q&A with Andrew and Albert to explore the collaboration from an XO Soused POV!</p><p>Intro and outro music: 遊子 [wanderer] by mafmadmaf.com</p><p>XO Soused aims to be a <strong>fortnightly </strong>audio newsletter. We’d be grateful if you can share XO Soused with your friends!</p> <br/><br/>This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://andrewwongandmuktadas.substack.com?utm_medium=podcast&utm_campaign=CTA_1">andrewwongandmuktadas.substack.com</a>
May 19, 2023
XO Soused x Susan Jung
<p>In a new format for XO Soused, we welcome a guest!</p><p>Susan Jung - arguably the most powerful voice in East and South East Asian food and cookery - sits with Andrew and Mukta to explore; </p><p>* why apprenticeships are sometimes better than formal culinary education</p><p>* how a well-timed lunch can help launch a food writing career</p><p>* what makes Susan angry as a restaurant reviewer</p><p>* Susan’s favourite meal</p><p>* What fried chicken reveals about East and South East Asia </p><p>* the special artisanal ingredients that elevate East and South East Asian cookery</p><p>Susan’s book, Kung Pao and Beyond, Fried Chicken Recipes from East and Southeast Asia is available from bookshops and online at <a target="_blank" href="https://www.hive.co.uk/Search/Keyword?keyword=Kung%20Pao%20and%20Beyond&productType=0">Hive</a>. </p><p><strong>Apéritif</strong>: Susan, Mukta and Andrew talk a little more about chicken</p><p>Intro and outro music: 遊子 [wanderer] by mafmadmaf.com</p><p>XO Soused is a <strong>fortnightly </strong>audio newsletter. We’d be grateful if you can share XO Soused with your friends!</p> <br/><br/>This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://andrewwongandmuktadas.substack.com?utm_medium=podcast&utm_campaign=CTA_1">andrewwongandmuktadas.substack.com</a>
May 2, 2023
Macanese gastronomy - how to 'fuse' a cuisine
<p>Macanese gastronomy is reputedly the oldest fusion cuisine in the world and has been recognised by UNESCO as an intangible cultural heritage. </p><p>This tiny territory - smaller than Hong Kong, which it neighbours - also has one of the most dynamic economies in the world where some of the best chefs using the finest ingredients cook for the very rich. How does Macanese food cut through this noise?</p><p>But how does a chef like Andrew - operating within a system of distinct yet connected regional Chinese cuisines - understand, embody, codify and cook a corpus that borrows so heavily from Portuguese colonial tastes and textures? And is fusion a problematic term or simply an imprecise word to describe complex alchemies involved in cooking food that lands well in a given context? </p><p></p><p><strong>References</strong></p><p>Boileau, Janet Patricia. "<a target="_blank" href="https://digital.library.adelaide.edu.au/dspace/bitstream/2440/77948/8/02whole.pdf">A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries</a>." PhD diss., 2010.</p><p>Das, Mukta. “<a target="_blank" href="https://recipes.hypotheses.org/18007">One of Many Ways For Macanese Aluar</a>” The Recipes Project, 2021</p><p>Jackson, Annabel. The Making of Macau’s Fusion Cuisine: From Family Table to World Stage. Hong Kong University Press, 2020.</p><p>Intro and outro music: 遊子 [wanderer] by mafmadmaf.com</p><p>XO Soused is a <strong>fortnightly </strong>audio newsletter. We’d be grateful if you can share XO Soused with your friends!</p><p></p><p></p><p></p> <br/><br/>This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://andrewwongandmuktadas.substack.com?utm_medium=podcast&utm_campaign=CTA_1">andrewwongandmuktadas.substack.com</a>
44 total episodes available
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Frequently asked questions
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- What is XO Soused?
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This podcast updates daily.
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This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
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Yes, this podcast regularly features guests.
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