New Beijing Cuisine

Singaporean Chef Leung has run high-end restaurants throughout Asia. After moving to Beijing he found that dishes from Mongolia to Xinjiang could be enjoyed there, and set about researching the recipes for this book. “I’ve tried to capture the essence of Beijing cuisine … with a nod to tradition and subtle updates in style,” he writes. Detailed headnotes provide context for the recipes, from subtle dim sum to a sophisticated take on Mongolian hotpot.