Theres is a ton of food content floating online dedicated to providing reviews on spots to hit up, including glimpses of the menu through photos. www.PhatSH.com is amongst the many sites, but the difference is the intel behind the site. Shes dedicated herself to increasing the publics awareness to the importance of quality and the benefits of visual appeal in China’s developing dinning scene. But other then that, if you die for soup filled dumplings, more commonly know as Xiao long bao she knows a thing or two about them. Canadian born chinese / Food & Fashion Loving designer : Sandy Ley.
What was life like before PhatSh?
Hi! My name is Sandy, I’m a graphic designer by day hailing from Canada, NYC and the Bay! I started PhatSH when I moved to Shanghai a year ago. Living in China can be tough when you don’t have the language skills – I’d always SEE delicious-looking food but didn’t know how to ask for it or where to get it. I started blogging to share my adventures with other lost laowai (expats) and keep addresses of great restaurants in a safe place for future eats.
Has there been any difficult situations that you remember facing while starting your online journal?
The most difficult part was going out, overcoming the language barriers, and immersing myself in the local culture. I’m a Canadian-born Chinese so I always felt a little embarassed that I didnt speak Chinese! Sure I can go to the local expat restaurants serving up burgers everyday, but the best part of being in China is experiencing all things Chinese. (Even if they can make you incredibly sick)
Whats a habit you can’t shake as a frequent foodie/writer/designer?
Good photography. I’ll admit I’ve posted a couple shitty camera-phone pictures, but I just can’t stand food blogs that have terrible photography. I’m all about great food porn!
How has operating PhatSh influenced your professional career?
I’ve always loved working with restaurants to develop identity and branding strategies. PhatSH has opened up doors for me in China – which is great because so many new restaurants are popping up in Shanghai everyday!
If you can introduce an universal message to increase the quality of info online what would it be?
I think when it comes to food blogging, having a point of view really matters, especially in China, where positive restaurant reviews and even sanitation ratings can be bought. I rely on expat forums and other local food bloggers to give me an honest, unadulterated opinion.
Could you tell us a gritty story that you’ve heard or experienced?
China is a really crazy place. (see: www.chinasmack.com)
Do you own a collection of anything, if so what is it of?
I’ve moved 5 times in the past 2 years. I don’t own much of anything anymore
Is there a dish that comes to mind this instant:
Xiao Long Bao! (Soup dumplings!)
Photos 1. Seared Foie w/roe Salmon flakes 2. Fresh Noodles / Shanghai 3. China’s farmer-inventors curated by Cai / Rockbound Art Museum 4.Botin – Madrid Spain 5. Kobe Beef 6. Sea Urchin 7. Cold Tofu / Scallions 8. SL Fave 9 & 10. SL designs