My brother is a part owner and head of a food magazine in China called New Western Cuisine. It is a monthly bilingual magazine (English and Chinese) that features various chefs and recipes from different parts of the world. The photos inside are just beautiful and makes you want to eat all of them! The Magazine is geared towards professional chefs and the catering / restaurant business.
My brother recently sent me a file of testimonials from various readers of their magazines and I would like the share them here. I'm proud of you bro! Keep up the good work and more power to you and your creative team.
“New Western Cuisine” magazine embodies the definition of “New” in concepts,
trends, techniques, and artistry. May the newness of the publication unfold and shine
on its readers. – 大董 Dadong
When I think of how the East and West demonstrate flavors profiling in forms of their
respective cuisines, my mind immediately turns to “New Western Cuisine” magazine.
No other publication provides such a broad understanding and appreciation of
diversified cuisines and cultures. It has been our privilege to host Richard Xu of “New
Western Cuisine” on our Hyde Park, N.Y. campus here at the Culinary Institute of
America where he delivered a lecture with a food journalism class. Our students and
faculty were extremely impressed with the quality and depth of the content of the
magazine celebrating gastronomy of the East and West. - James H. Heisey, Exec.
Director of Development, The Culinary Institute of America, New York
“New Western Cuisine” magazine is a masterpiece of culinary ingenuity! With
Interesting articles and beautiful photos, this publication stimulates the senses and
inspires global cuisine into every reader’s home. It is a joy to see the adaptability of
Canadian cuisine into the Asian market, and vise versa. The fusion of east and west
gets the imagination racing, and the taste buds salivating! - Adrienne Grosweiner,
Senior Market Development Advisor, Business Development, Agriculture,
Government of New Brunswick, Canada
I really enjoy reading “New Western Cuisine” magazine. To date it is the best
food and professional magazine available in Asia. – Jeffrey Powell, Restaurant
Consultant, Buzz Culinary Concepts, Beijing
“New Western Cuisine” magazine is “Like a breath of fresh air” each month as I
am yet once more impressed by the beauty and elegance of each cover photo. The
amazing collage of colors, tastes, textures, style, culinary excellence, travel, luxury
and a wide variety of articles that educate “from A to Z:. “New Western Cuisine”
magazine is my favorite magazine in the world. It helps me stay in touch with the
heart and soul of everything that is China – past, present and future. - Fred Tibbitts,
Jr., Chairman & CEO, Fred Tibbitts and Associates, New York/Bangkok
“New Western Cuisine” is one of the best cuisine magazines in China. It strives to
uphold excellence in food service and culinary creativity. As a loyal reader of “New
Western Cuisine”, I am deeply impressed by the professional and in-depth reports
on Chinese and Western style cuisine, food and wine recommendations, and the
promotion of global culinary trends, etc. I am sure that “New Western Cuisine” will
continue to introduce the latest culinary trends to the Chinese people. Our best wishes
to “New Western Cuisine” for a most successful year ahead. - Chua Kian Hwa，
General Manager of China，Singapore Airlines
The Philippine Embassy in Beijing is very pleased to be associated with “New
Western Cuisine” as one of its friends. We extend our best wishes to the very strong
team behind this prestigious bilingual publication, and we acknowledge their creative
drive to bring to gastronome and the inexperienced palate alike all that is fine in
haute cuisine and regional cooking. This elegant publication as a Philippine Invested
enterprise, is a source of pride for Filipinos, as it manifests the refine and creative
spirit of the Filipino entrepreneur. - Evangeline Ong, First Secretary & Consul,
Philippine Embassy, Beijing
“New Western Cuisine” is a very special and beautiful magazine nourishing
positively the world of gastronomy and sharing with sophisticated Chinese food
enthusiasts. As high quality premium mineral waters worldwide, S. Pellegrino and
Acqua Pana want to say thank you to Richard Xu for the beautiful and outstanding
work. Best of congratulations and great future. - Clement Vachon, International
Relations, Events & Communication Manager, Gruppo San Pellegrino, Milan,
Italy
“New Western Cuisine”, a friend of Spanish food and wine in China. Since the
beginning, the magazine has been delighting lovers of great cuisine and wine with
its stylish presentation and interesting contents. Keep up the good work. - Alberto
Alonzo Diaz, Commercial Counselor, Economic and Commercial office of Spain
in Beijing
As a gourmet food magazine, “New Western Cuisine” is always willing to offer more
choices and new ideas to us. They give us a real opportunity to make new contacts
in the food industry and enhance our import product range. - Javier Ignacio Soria-
Torres, Chief Representative, IVEX, Trade Development & Promotions Agency
for the Region of Valencia, Spain
To the best F&B magazine in China, all the greetings to you from a gastronomic
loko!! Thanks for your support Richard!! Marco Sacco, Two-Star Michelin Chef
“New Western Cuisine” has been a bridge between the international culinary stage
and China for years. It has carved a niche for itself and is the only magazine of this
caliber in china, promoting international cuisine, presenting delicious and special
products, introducing people working in the culinary and hospitality arenas and
featuring the latest trends from all over the world. I salute Richard and his team for
their professionalism and dedication. On behalf of the Slovak Tourist Board, I wish
them every success in the years ahead. - Maria Boyd, China Consultant, Slovakia
Tourism Board
Fresh reporting and exquisite photography are just some of the ingredients that
make “New Western Cuisine” one of the best in their field! - Martina Groenegres,
General Manager, Lufthansa German Airlines, Beijing
“New Western Cuisine” magazine had brought wine scene to the next level. -
Rahman Lal, International Wine Sommelier; Director of Food & Beverage,
Sheraton Shanghai, Hongqiao
Dear “New Western Cuisine” and “NWC” friends: Best wishes for a sparkling Year
of the Rabbit and congratulations for the enthusiasm in discovering Italian food and
wine with us! - Alessandro Gerbino, Deputy Trade Commissioner, Italian Trade
Commission
I am offered an eye-opening escape every time I open an issue of “New Western
Cuisine” magazine. The magazine never fails to deliver. Each glossy, vibrant page
is filled with breathtaking photography and up-to-the-minute information, evoking
an intimate feeling that transports my imagination and leaves me in anticipation of
what the next page will have in store. By celebrating the best in lifestyle and cultural
affluence, “New Western Cuisine” magazine is what I look forward to throughout the
year. - Suzanne Strassburger, President, Strassburger Meats, USA
I look forward to getting every issue even when I’m not in it! Cheers! - William
Bolton, American Chef Entrepreneur
In year 2011, we look forward to more exciting contents from “New Western
Cuisine”. - Catherine Etchart, Managing Director, Sopexa Beijing
“New Western Cuisine” is more than a magazine. It is a celebration of tasteful
culinary. - Richard Lim, Marketing Manager, Philippine Airlines (Beijing)
I believe those who love the theaters will also love “New Western Cuisine” magazine.
Just as the culinary creations of chefs and my stage production both provide
pleasure to the senses, “New Western Cuisine” has delivered the fusion of art and
gastronomy in a sophisticated and wonderful way. When my appetite is low, all I
need is to go over the magazine and my senses are nourished. As “New Western
Cuisine” magazine prospers, may it serve as a unifying stage for both culinary and
the performing arts. - 关皓月、戏笑堂堂主 Guan Haoyue,Theater Director,
Xixiaotang Theater
With its sophistication, gastronomy becomes a blessing to humanity. In its artistry, the
world finds harmony. - 徐龙 Xu Long, Executive Chef, Great Hall of the People,
PRC
The “New Western Cuisine” is one of a kind publication for China food connoisseurs
and a fantastic source of new ideas and information for its readers. I am personally
very impressed by the level of professionalism and commitment to delivering the best
results that the “New Western Cuisine” team has demonstrated month after month,
article by article. Each month it is a pleasure to receive the magazine and learn more
about what is going on in the Chinese culinary scene! - Sara Vettori, Business
Development Manager for International Brands - Nestle Waters China
Congratulations on the wonderful work you and your team are doing in the magazine
– introducing innovative western cuisine and fusing it with contemporary Chinese
cuisine! Great stuff! - Vlad Reyes, GM, DoubleTree by Hilton Beijing; Bailli,
Bailliage de Pekin/Bailli Delegue, Bailliage National de Chine - Chaine des
Rotisseurs
“New Western Cuisine” is not just a magazine; its great pictures, well written
articles clear described recipes and huge variety, it is becoming a collector item. The
magazine inspires professionals, publish new ideas and combinations how to use fine
food, or turn simple items in to an excellent dish. I feel the magazine achieved to
build the bridge between Chefs, Masters and commis. It builds bridges between the
Western, Middle-east and Asian cuisines. I do recommend “New western Cuisine”
to all professionals and those who want to become one. This high-class magazine
captured the attention of the masters of Connoisseurs. Congratulation to the great
and creative work put together in each one issue of “New Western Cuisine” - Beat
Müller, Conseiller Gastronomique , Vice Conseiller Culinaire Du Bailliage
National de Chine; creator of Swiss-Bread (Beijing)
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