#ChineseFoodiesofIG: Emily, Rangoon Sisters

@rangoonsisters

This is part of an ongoing series of interviews I’m doing with my favourite Chinese foodies that I follow on Instagram. Come and follow the #ChineseFoodiesofIG hashtag on Instagram and leave a comment showing your support for these talented folk!

Where are you from? (Where are you really from?)

I'm a BBC mix, born and bred in South London. Mum is Anglo-Burmese. Dad was Hong Kong Chinese.

How did you learn to cook?

From my parents and in more recent years — lots of experimentation! Mum taught us Burmese recipes, which is what we make for our supperclub. Dad taught us his Chinese recipes, which we keep just for us. So many memories growing up of learning to make his stir fries, soy sauce chicken, fried rice, congee.

Rice or noodles?

Ooh tough one. Probably rice, but I would really miss all the noodle dishes, especially ones of my Burmese heritage. (Both rice and noodles are in htamin le thoke, a Burmese mish mash of ALL THE CARBS — egg noodles, vermicelli, chilli oiled rice AND potatoes).

What does home taste like?

Warmth and comfort — "hug in a bowl" — that feeling.

Favourite Chinese vegetable?

Gai lan (芥兰). 

What’s in your fridge at home?

Chicken thighs. Leftover rice (always).  Stray spring onions (always). Cheese.

I have a drawer dedicated to preserved delicacies: dried shrimp and Chinese sausages.

Know any good Chinese restaurants?

Now I have kids, dim sum is perfect finger food. We go to Royal China in Canary Wharf. Panda in Leytonstone is also good. For fancy, Hakkasan.

We also love My Old Place for Szechuan. Hmm this is very East London-centric isn't it? I also have a special place in my heart for my parents' local takeaway, Chopstick House, for their sweet and sour pork HK style and crispy chilli beef — judge me!

What does Chinese food mean to you?

Utterly delicious. Eating with enthusiasm and noise. And, it will always make me think of Dad.

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