We can argue about which of China’s regional cuisines is the greatest, but there’s no doubt that the spicy but deeply nuanced food of Southwest China’s Sichuan province demands a prominent place in that conversation. When we want good Sichuan cuisine — and Chinese homestyle classics too — in St. Louis, we head for ChiliSpot. […]
Iain Shaw
Born and raised near Edinburgh, Scotland, Iain has been writing about food and drink, among other things, for over a decade. Before moving to St. Louis in 2018, he spent close to 15 years living in Beijing, China, where he was an editor on a number of city lifestyle magazines, also co-founding The Cleaver Quarterly, a magazine about Chinese food. He has also contributed to a number of St. Louis publications, as well as writing for Digiday, Vinepair, Today’s Hotelier and Roads & Kingdoms.
