Sunday, January 08, 2006

Culinary Crime in London

There's an interesting rantlet in the op-ed section of the London Telegraph today by David Tang (of Shanghai Tang). Unfortunately, it deals more with form than with subtance, and leaves a lot unsaid about the quality and composition of the food itself.

"Spare ribs, egg foo-yung, chop-suey and plenty of fried rice: how to murder a Chinese "

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