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Cooking Musician Exploring the worlds of music and food, creating beautiful shared moments and connecting people across borders, cultures and languages.

Made it to TWC and the Jiamei Experimental School in Foshan, China!! For the first few days I’ll be working with these a...
27/10/2026

Made it to TWC and the Jiamei Experimental School in Foshan, China!!

For the first few days I’ll be working with these adorable kiddos who are part of the advanced brass class (Alpha, the cornet player, is already touring with Hong Kong Brass Band- great young player!).

Thursday my own chamber music students from École de musique will join us- very excited to have this experience together with them!
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And of course Ying Cai knows all the best places to get lunch 😉

Chaoshan style food, prawns with eggs and vegetables.
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And of course Ying Cai knows all the best places to get lunch 😉

Chaoshan style food; beef and water chestnuts inside tofu skin and deep fried with sweet dipping sauce.
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And of course Ying Cai knows all the best places to get lunch 😉

Chaoshan style food; the most delicious homemade rice noodles with different toppings and the most insanely delicious homemade salt fermented chili sauce!
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And of course Ying Cai knows all the best places to get lunch 😉

Chaoshan style food; deep fried super soft tofu with dipping sauce, sooooo good!
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24/10/2026

Just a little view of Taipei and Typhoon Champi! It’s calming down finally but it was pretty dramatic 😅 although it didn’t feel too dangerous… even the swaying building was okay- because the buildings are built to be flexible so they can survive earthquakes and typhoons… it means I didn’t do too much other than work and hang out with my father in law, but that is what I’m here for anyway!

23/10/2026

The Terracotta Warriors…

Seriously one of the most amazing places I’ve been to in my life 😲 the endless rows of statues, all life sized and still standing guard since the 2nd C BCE…. Just incredible!

One dream achieved! Where is your dream trip?

Thanks to for the great music from a concert this summer, you’re always amazing!

Happy travels, friends!
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’an

23/10/2026

We spent a morning at the Tang Dynasty Huaqing Palace, the home of Emporer Li Longji and his concubine, Yang Yuhuan.

This is also where Chiang Kai-shek of the Kuomingtang was arrested in 1936- extremely important moments in history but not within the Western curriculum!

After, we went to lunch at a place specialising in Qin Dynasty (221-206BC) era food… honestly, the food was okay, not amazing, but the welcome by this orator was so cool- what a voice!

Happy travels, friends!
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22/10/2026

I live streamed myself cooking some Miao style stirfried pork, home fermented chilies, ginger and cabbage the other day- then I made a quick edit so you can try the same!

Ingredients:
1kg or 2.2 lbs Pork (in the end I liked this very fatty piece of Iberico secreto but anything that isn’t too lean should work) thinly sliced
3 heaping tablespoons of fermented chilies or fresh chilies, minced
A similar amount of thinly shredded ginger
One head of napa/Chinese cabbage, shredded
Salt to taste

Stir fry the ginger and chilies over high heat, add the pork and cook until the outside is cooked then add the shredded cabbage. Stir fry until mixed and then cover to cook through. Serve over rice.

Based on Naomi Duguid’s recipe in Beyond the Great Wall (one of my favourite cookbooks!).
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22/10/2026

I live streamed myself cooking some Miao style stirfried pork, home fermented chilies, ginger and cabbage the other day- then I made a quick edit so you can try the same!

Ingredients:
1kg or 2.2 lbs Pork (in the end I liked this very fatty piece of Iberico secreto but anything that isn’t too lean should work) thinly sliced
3 heaping tablespoons of fermented chilies or fresh chilies, minced
A similar amount of thinly shredded ginger
One head of napa/Chinese cabbage, shredded
Salt to taste

Stir fry the ginger and chilies over high heat, add the pork and cook until the outside is cooked then add the shredded cabbage. Stir fry until mixed and then cover to cook through. Serve over rice.

Based on Naomi Duguid’s recipe in Beyond the Great Wall (one of my favourite cookbooks!).

20/10/2026

Xi’an… what an extraordinary city!

The atmosphere was amazing, the food was incredible, and it felt less overwhelming that Beijing and Shanghai so for most of us it was the favourite stop on our China tour!

Still dreaming of that lamb soup…

Happy travels, friends!
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16/10/2026

The dress up culture is everywhere in China and- honestly- we had no plan to participate… but the tour guides booked it for us as part of their plan so we went along with it!

As one of our group said, it’s something I’ll definitely never do in Europe so let’s go for it here.

What do you think? Would you try this?

Happy travels, friends!
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experience

11/10/2026

Summer lunch of tuna tataki and a somen noodle salad with samphire and edamame…

When I come across a piece of fish this beautiful, all my original cooking plans are out the window and I have to find something to make…

Plus I love samphire and it was also on sale! What would you make with these ingredients?

Happy cooking friends!
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10/10/2026

Some fire coming from Carlos Sarduy…!

Thank you for the amazing weekend!

Address

台北市士林區中山北路五段505巷42弄1號
Taipei
111

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