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Rob Greig

At Bake in London’s Chinatown, chefs make Japanese taiyaki — cakes shaped like tai (red seabream). Fillings include read bean paste (made from sweetened adzuki beans), custard, chocolate, cheese and sweet potato. Our photo story for Issue 8 (spring 2020) celebrated the history and dishes on offer in this area. Thanks to immigration from Hong Kong and nearby regions, the food here was once largely Cantonese, but in recent years it’s diversified, and today there are outlets specialising in everything from Taiwanese fried chicken to Malaysian roti. Read the article.


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