Fuchsia Dunlop: evaluation

Transcript context

…I lower that number. [laughs] Fuchsia, maybe you could just introduce how you think about Chinese food and going out to a restaurant with a group of nine people, as we have here. How do you approach that? With great appetite. I think one of the things about Chinese food is, because often you eat family-style, so with a big group, it enables you to taste a good variety of dishes. That’s one of the reasons, actually, that I think Chinese food is very poorly represented by the international arbiters of taste, for example, the Michelin Guide. Their system is based on one inspector going out on their own and sampling what a restaurant has to offer. For most Chinese restaurants, that’s very, very difficult because the way you should eat is with a group and having a good variety of dishes. So Lydia and I have been discussing the menu. We were trying to have a selection of different flavors, different ingredients, some lighter dishes to balance the strongly flavored ones, which is something I always look for in ordering a Chinese meal. Mmm. First dish has arrived. Our cauliflower is here. Lydia and Fuchsia, if you could speak to it, and also pass it around, and we can all start eating.…

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