TONY TAN

Our resident expert on Asian cuisines is a respected food historian and teacher. In between consulting for a new Melbourne restaurant with the Windsor Hotel Group and completing his magnum opus on the food of Hong Kong, Tan has found time to give us a masterclass (page 44) on the fittingly spicy Chongqing noodle soup, a dish that’s taking over the nation’s Chinatowns. “No wonder the Chinese say China is the place for food but Sichuan is the province for flavour,” Tan says.