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New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

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“Things have changed, mate.”

These were the first words uttered to me by Jereme Leung, when we sat down together to write this cookbook. And they explain much of what drives the talented chef and restaurateur. Leung has gently pushed the creative processes of Chinese food forward, matching the demands of a marketplace no longer constrained by orthodoxy.

In the past several decades, the global restaurant business has witnessed unprecedented change. From the proliferation of fast food restaurants to the advent of the slow food movement; from the precipitous fall of fusion to the surge of molecular gastronomy, our global foodscape has been irrevocably altered.