Angela Hui

London

Writer at Freelance

writer @ everywhere and author of TAKEAWAY out now: https://t.co/crKSuZ6g96 💌: [email protected] / rep: @nikicchang

Articles

Andrea Long Chu on the Art of Loving and Hating Books

1 week ago | electricliterature.com | Angela Hui

In her new essay collection, Authority, Andrea Long Chu calls one writer a “sundowning reactionary,” accuses another of having “an unstoppable, pathological urge to tell on themself,” and asserts that a certain novelist “is one of those writers who think they have discovered, always freshly and for the first time, that women are people.”Chu, who won the Pulitzer Prize for Criticism in 2023, acknowledges that she’s been “vicious” to the subjects of her critique.
Finally, a Novel That Understands the Raw Sex Appeal of Airplanes

2 weeks ago | electricliterature.com | Angela Hui

It wouldn’t be wrong to call Kate Folk’s debut novel Sky Daddy a marriage plot. The protagonist, Linda, has had numerous lovers, but she wants to settle down. She’s looking for a “fine gentleman” who’s sleek, strong, and ready to commit, and she already has her dream wedding planned: hurtling to her death in the “aluminum embrace” of her beloved. Linda is sexually attracted exclusively to aircraft.
The ancient Chinese didn’t just invent gunpowder — they created the picnic

1 month ago | ft.com | Angela Hui

The phrase “moveable feast” often brings to mind the title of Ernest Hemingway’s memoir about his time in Paris in the 1920s, a nostalgic...
Farewell chow mein, we're in a new golden age of Chinese food

1 month ago | thetimes.com | Angela Hui
East Meets West: How British Chefs Are Amping up Flavour with Asian Staples

2 months ago | greatbritishchefs.com | Angela Hui

From soy and oyster sauces to chilli sauces and oils, modern British chefs are combining traditional Asian ingredients with current techniques and seasonal produce to create a new, exciting cuisine. We explore how East and Southeast Asian products have ignited a love affair in the West. From soy and oyster sauces to chilli sauces and oils, modern British chefs are combining traditional Asian ingredients with current techniques and seasonal produce to create a new, exciting cuisine.
Why, for British-Chinese author exploring Chinese food and identity, community is No 1

Jan 22, 2025 | scmp.com | Angela Hui

For Jenny Lau, a London-based musician, writer and creator of Celestial Peach – a platform dedicated to stories about Chinese identity, food and culture – community is the driving force behind her literary debut. “I’ve never subscribed to a very traditional lifestyle and that’s when I realised how much community has fallen by the wayside in modern society,” she says. “We have our friends, partners, family and colleagues, but true community is rare.
Love Chinese food? Read this book

Jan 10, 2025 | inews.co.uk | Angela Hui

Even in its title alone, An A-Z of Chinese Food (Recipes Not Included) subverts expectations. Part food memoir, part deep-dive into the culture and history of a cuisine that people love to think they know, this “anti-glossary” from the writer and food activist Jenny Lau challenges misguided assumptions about Chinese food – of which there are many.
From records to ribs, Hong Kong migrant on starting his London-based barbecue business

Nov 19, 2024 | scmp.com | Angela Hui

Luk Man Hon is a man who wears many hats. The Hong Kong-born 42-year-old defines himself as a vinyl dealer, DJ, photographer and poker player. But he is also an entrepreneur, as the pitmaster and owner of Uncle Hon’s BBQ, an Asian-style barbecue at the canalside cocktail bar All My Friends in Hackney Wick, East London. There, he serves his take on Southern barbecue with a subtle Chinese twist.
Bo zai fan with lap cheong and lap yuk (claypot rice with sausage and bacon)

Nov 14, 2024 | olivemagazine.com | Angela Hui

Make Angela Hui's bo zai fan with lap cheong and lap yuk, then try Chinese drunken chicken, Chinese steamed fish, or Chinese pan-fried soup dumpling bao. If you want the classic crispy, crunchy rice base, then I’d recommend cooking in a clay pot directly on the hob or an open flame for the best results. If you’re short on time, like my mother was on most days, then let a rice cooker do all the work for you, as it’s an ideal ‘leave-and-forget-about-it’ dish.
Steamed sea bass with ginger and spring onion

Nov 14, 2024 | olivemagazine.com | Angela Hui

Make Angela Hui's steamed sea bass with ginger and spring onion, then try soy steamed sea bream with ginger and spring onions, sea bass with fermented chilli or sea bass with noodle salad. Tell someone how much you love them by steaming a whole fish. You can steam almost any firm-fleshed fish such as cod, sea bream, trout, grouper or salmon, but sea bass is one of the most common fish used for steaming in Chinese cooking.