Comfort Food #14: Ash Lee – Fighting the crisis with comfort food

„I like to keep things simple. Just focus on one thing and do it with better quality.“

Ash Lee – Chungking Noodles, 30.04.20 

If you’ve ever eaten the ultra-hot Chongqing noodles from Chungking Noodles, you probably remember them – whether it was at the newly opened restaurant in Berlin Kreuzberg, or at one of the many pop-ups which used to cause a sensation every single time. Ash Lee, owner of Chungking Noodles was be our guest in episode 14 of our insta-live conversation series #comfortfoodtalk in cooperation with B-EAT Magazin. Since the Corona shutdown, Ash has been switching her restaurant specialized in homemade Chinese noodles to take-away service.

We talked to Ash Lee about Mapo Tofu, Sichuan pepper and Chinese #comfortfood – and also, communication. “Finally I have some time to meet my people, and spend 1 or 2 minutes to really talk to them”: Ash is using this new situation to share more background information about the products she uses, the concept and the craft behind the dishes.
We also learned from Ash how her experience with pop-ups and simple, flexible gastronomic concepts has helped her react to the crisis

The conversation was moderated by our director Friederike Gaedke.  

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