electronic Gourmet Guide

Chinese New Year
with Susanna Foo

by Kate Heyhoe


In honor of Chinese New Year, the Year of the Ox, we present an Interview with Susanna Foo.


Photo: (l-r) Jacques Pepin, Susanna Foo, Anne Willan and Graham Kerr celebrate with Julia Child (seated) during the IACP conference, at Susanna Foo's Philadelphia restaurant.

Susanna is the only person I have ever met who really did come from Inner Mongolia. Her restaurant, Susanna Foo in Philadelphia, is outstanding, attracting chefs from all over the world to sample her personal style of Chinese cuisine. In fact, at the 1996 conference of the International Association of Culinary Professionals, I was fortunate to dine at Susanna Foo's in what became a huge impromptu party of some of this nation's most prominent chefs: Julia Child, Jacques Pepin, Graham Kerr, Anne Willan, Bruce Aidells, and dozens more. These culinary cognoscenti literally took over the place and it was a meal not to be forgotten.

Besides running the restaurant, she spent three years writing Susanna Foo Chinese Cuisine—The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook. Here, she tells us about her background and invites you to sample the dishes that have made her famous. Susanna's specialties will spoil you from ever eating American Chinese food again. Creating such unique delicacies like Eight-Treasure Duck, Orange Beef and Pears with Ginger—well, it's not a bad way to start off the New Year at all. By the way, the Year of the Ox, 4695, officially begins on February 7, but festivities take place throughout the month, giving you plenty of time to explore the spectacular cuisine of Susanna Foo with friends and family. Gung Hay Fat Choy!


Susanna Foo Chinese Cuisine
The Fabulous Flavors and Innovative Recipes of
North America's Finest Chinese Cook

by Susanna Foo
Photography by Louis B. Wallach
Chapters Publishing
October 15, 1995
30 full-color photographs throughout
ISBN: 1-881527-94-8


Susanna Foo Recipes

Chinese and Lunar New Year Handbook

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

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This page modified February 2007