Pam Shookman

Pam Shookman has spent many years living in Asia spread across Malaysia, Indonesia, Vietnam and China. She has worked as the Time Out Beijing Food Editor as well as writing for Slow Food and The Insider’s Guide to Beijing. She also runs a popular programme of cooking classes, leads market tours and lectures on Chinese produce. Pam has watched and chronicled Beijing’s food scene transform from a few restaurants serving the same monotonous cuisine into a highly competitive market where China’s numerous and varied regional cuisines are the latest trend. Pam attended cooking school in London where she worked in various restaurants and ran the test kitchen at the well-known Books for Cooks in Notting Hill.