Any guest invited to dine with me is in for a treat. Maybe I’ll serve perfect xiao long bao (soup dumplings) as delicate and succulent as you can get in Shanghai. Perhaps a perfect pizza with a crust doughy enough to make a Neapolitan weep. Or maybe a perfect dal with a side of naan that’s still warm from the oven?
There’s only one catch. When you inevitably pass your compliments to the chef, I’ll have to add my own. Because if I’m responsible for the catering, anyone dining chez moi is likely to be eating takeaway.
Only the very best takeaway, mind you. Gourmet food cooked by recognised experts in a range of world cuisines. But certainly stuff I haven’t cooked myself. Continue Reading →