About me

Hi, I'm Carolyn Phillips, and welcome to my food blog. Here's a little bit about me:

I'm fluent in Chinese, having lived and worked in Taiwan for eight years. My timing couldn't have been better: 

The late Seventies and early Eighties in Taipei were the best possible times and place to learn about both the culture and cuisine of China, since the majority of China's greatest chefs had followed Chiang Kai-shek to Taiwan in 1949.

Now, I'm not taking any credit for this, but it wasn't until I arrived on the scene — which was when the
economy started to boom — that these chefs were finally opening up incredible restaurants featuring practically every region of this vast patchwork of
cuisines. Not only that, less monied cooks had smaller places of their own that offered authentic home-style dishes, and street hawkers filled in the gaps with cheap, good eats that fed my soul and tantalized my mouth. 

The last five years I was there, I worked as the chief editor and translator for both the
National Museum of History and the National Central Library, and the best part of those jobs was that I accompanied the directors and their staff many times a week on forays to Taiwan's dining palaces with foreign dignitaries and official guests, where I would interpret over dinner; since both directors were refined men with a deep appreciation for China's exquisite cuisines, I ate the best there was and came back for seconds. 

What this ended up doing was train my palate while it opened my mind up to flavors and foods I had not before considered possible. I dined on everything from Chinese haute cuisine to street snacks, and these provided me with rare entrée into local society.
Gourmands and scholars helped me understand the nuances of China’s varied
cuisines and ingredients and teas, and I was even able to discuss food with
famous epicures such as the renowned artist Chang Dai-chien. 

I soon learned to cook these dishes on my own, quickly amassing a library of Chinese cookbooks as I pestered proprietors of local restaurants and food stalls into handing over
their family recipes and secret techniques.

Following my return to the States in 1985, I became a professional Mandarin interpreter for the state and federal courts, working with attorneys on multimillion-dollar lawsuits and
major criminal cases.

During my off hours, though, I continued to ferret out traditional recipes and classic cooking
styles. I retired from the courts a while ago to devote myself fully to food writing.

The results can be found
in my upcoming illustrated book, ALL UNDER HEAVEN, about all the cuisines of China, which was published by McSweeney's and Ten Speed Press, as well as in THE DIM SUM FIELD GUIDE (Ten Speed), that was published on the same day. 

One of my stories was selected for THE BEST FOOD WRITING 2015, and my work can also be found in such well-known food writing venues as Lucky PeachGastronomica, AlimentumHuffington Post, and Pork Memoirs. In addition, my "Dim Sum Field Guide"
was reprinted in Buzzfeed and featured at the 2013 MAD Symposium in Copenhagen.

If you want to know more about me that seems proper or even possible, check out this interview with me on the wonderful Swallow Daily. You are welcome to follow me on my blog here, as well as on Twitter (@MadameHuang) and Instagram (@TheRealMadameHuang). 

In addition to writing, I'm also a professional artist with a junior black belt in kickboxing, an ersatz ordained minister (Universal Life Church Monastery), and I've killed a couple of rattlesnakes in my yard. 

I live in California with my husband of three decades, that cute guy on the right - the author J. H. Huang - and can be reached at MadameHuang[at]gmail[dot]com.



THE DIM SUM FIELD GUIDE. Ten Speed Press, 2016.


"Monkey Eve" included in Best Food Writing 2015, Holly Hughes, ed.

Finalist, 2012 IACP Legacy of Julia Child Award, for “Julia Child's
Spy Years: Of Opium, Sharks and an Undying Love for Chinese Food

101 Women Bloggers to Watch for 2011, WE Magazine for Women.

Popular reprints

“Dim Sum Field Guide,” Lucky Peach DIY booklet.

How to Make Perfect Moon Cakes for Chinese Mid-Autumn Festival,” Huffington Post: “The Blog,” Sept. 19, 2013s. Originally published as “Moon Cakes, Part 2: Made Flavorful And Fresh At Home,” Zester Daily, Sept. 26, 2012.

“A Beginner’s Field Guide to Dim Sum,” Lucky Peach, Issue 5: Chinatown, Fall 2012. Republished on Buzzfeed, Dec. 29, 2012, with close to 300K immediate hits. This was also featured at the 2013 MAD Symposium held in Copenhagen co-sponsored by Chef David Chang and Lucky Peach.

Knife Skills to Tantalize the Eye,” Zester Daily, July 3, 2012. Republished on the Culinary Institute of America’s “ProChef SmartBrief” website.

Selected articles

Monkey Eve,” Alimentum, July 2014.

The Kitchen God of Chinese Lore,” Gastronomica, Winter 2014.

A Beginner’s Field Guide to Dim Sum,” Lucky Peach, Issue 5: Chinatown, Fall 2012. Republished on Buzzfeed, Dec. 29, 2012, with a shoutout by LAWeekly Food on Jan. 4, 2013. This was also featured at the 2013 MAD Symposium held in Copenhagen co-sponsored by Chef David Chang and Lucky Peach.

Fish heads, Kill Bill, and random thoughts,” Swallow Daily magazine, Nov. 12, 2012.

How to Commit Poetic Justice on a Slab of Pig,” Pork Memoirs, entry 49, Nov. 2011. 


The next best
thing in books, aka getting tagged in a nice way
,” Madame
Huang's Kitchen, Mar. 11, 2013. 

Conversation with McSweeney’s Newest Cookbook Author
,” Swallow
Daily, Dec. 4, 2012, and also on the Swallow Daily site here

Selected writings on Zester Daily

How The
Chinese Bring Out The Best In Custard
,” Zester Daily, Sept. 4,

Simple: Hakka Salt-Baked Chicken
,” Zester Daily, Aug. 2,

Potstickers Like You’ve Never Known Them
,” Zester Daily, June
3, 2013. 

A Chinese New
Year Treat Wrapped in Mystery
,” Zester Daily, Feb. 5,

Spirits: U.S. Soul Food and Chaozhou Cuisine
,” Zester Daily,
Dec. 12, 2012. 

For Double
Ninth Festival, a Cake of Nine Layers
,” Zester Daily, Oct. 19,

Moon Cakes,
Part 2: Made Flavorful and Fresh at Home
,” Zester Daily, Sept.
26, 2012. 

Moon Cakes,
Part 1: Savor Chinese Autumn Festival
," Zester Daily,
Sept. 25, 2012. 

Julia Child’s
First Culinary Love: Chinese Food
,” Zester Daily, August 14,

The Decrepit Pork Palace,” Pork
Memoirs, entry 76, May 2012. 

Crispy Tofu
,” Zester Daily, Mar. 29, 2012. 

Wine and
Chinese Palates
,” Zester Daily, Jan. 25, 2012. 

Pinots and
,” Zester Daily, Jan. 24, 2012.

Black Sesame
Rice Cakes
,” Zester Daily, Jan. 19, 2012. 

Radish Cakes
,” Zester Daily, Jan. 18, 2012. 

The Un-Brady
,” Zester Daily, Dec. 21, 2011.

The Un-Brady
,” Zester Daily, Dec. 20, 2011.

A Very
Un-Brady Christmas
,” Zester Daily, Dec. 16, 2011.

A Farm Full
of Beans
,” Zester Daily, Nov. 30, 2011.

Shark Fins
and Mercury
,” Zester Daily, Oct. 14, 2o11.

The Shark Fin
,” Zester Daily, Sept. 15, 2011.

Mock Shark
Fin Soup
,” Zester Daily, Aug. 17, 2011.

Sichuan Cuisine
,” Zester Daily, July 26, 2011.

Videos (some with articles)

Knife Skills
to Tantalize the Eye
,” Zester Daily, July 3,
2012. Republished on the Culinary Institute of America’s “ProChef

Chinese Rice
Tamales for Dragon Boat Festival
,” Zester Daily, June 21,

Dumpling Party
,” Zester Daily, Jan. 17, 2012.

,” blog entry, Dec. 29, 2011.

Whisker Candy
,” Zester Daily and blog entry, Nov.

The World’s
Most Insanely Beautiful Noodles
” Zester Daily and blog
entry, Oct. 3, 2010.

Book reviews

"'In the
Kitchen with 'Asian Grandmothers,'
" Zester Daily, Apr. 24,

"'Burma' at a
Culinary Crossroads
," Zester Daily, Dec. 28, 2012. 

Cookbook'  Details China’s Soul Food
,” Zester Daily, Oct.
18, 2012. 

Tofu at Its
,” Zester Daily, June 7, 2012. 

An Ode to
,” Zester Daily, Dec. 7, 2011.

Meatless Cookbook
,” Zester Daily, Nov. 29, 2011. 

Staff Meals
at ElBulli
,” Zester Daily, Nov. 15, 2011. 

Anita Lo’s
,” Zester Daily, Nov. 1, 2011. 


No Sharks Were Harmed in the Making of This Shark Fin Soup,” The
New Yorker, Dec. 28, 2011. First line linked to one of my articles
in Zester Daily.

Photo credits:

Top: Carolyn Phillips, (c) 2015, by Jennifer Graham
Bottom: J H Huang, (c) 2015, by Carolyn Phillips