about
What is Sugared & Spiced?
A food + travel blog based in Shanghai.
Update: As of September 2012, Sugared & Spiced has moved to Paris to learn the art of French pastry. Details here.
When and why did it get started?
August 2010. For the love of eating, photographing, and sharing.
What camera do you use?
Ricoh GRD4.
What’s your favorite restaurant in Shanghai?
Hard to say, but you can check my list of “favorites” to get some ideas.
You eat so much…are you fat?
Plump like a watermelon.
Do you get paid to eat?
No, but I do accept tasting invitations from time to time, and in those cases I always put a note upfront in red for your information.
How should I navigate this blog?
For restaurants in Shanghai, use archives by cuisine, by time of day, by location, and by price.
For restaurants in Paris, click here.
For entries on my pastry studies at Ferrandi, click here.
For restaurants and travel entries outside of Shanghai and Paris, click on city names listed under “travels” on the righthand column.
Can I use your content on my own website?
Yes, but please link back to me as the original source, thank you very much.
How can I contact you?
Leave a comment or email me via [sugarednspiced@gmail.com] – would love to hear from you!
Like my FACEBOOK PAGE or follow me on TWITTER / 微博!
Ohhh, You honestly kill me! Jeeez.. Stumbled on your web-site by luck and….! Looks great. Really good work, I love food, and I need to try some of these places. Have been to a lot of them, but still a lot to explore. Just wanted to say good work, and hope to see some more reviews soon.
Best,
Jacob.
Jacob
17 Jul 12 at 2:18 PM
Hi Jacob, thanks so much for your kind words. More reviews coming soon! Please stay tuned :)
sugarednspiced
20 Jul 12 at 8:38 PM
We’re huge fans of our site over here at The Tandoor! We’d love to invite you down sometime to try our food out (hopefully you’ll like us and feature us!) Come by any time!
Tandoor
14 Aug 12 at 2:11 PM
Thank you for your message. I’ve recently moved to Paris and will stay here for a year, so I won’t be able to come by Tandoor until much later. Best of luck with the restaurant in the mean time :)
sugarednspiced
8 Sep 12 at 7:16 PM
Oh how I wish I had found out your blog much earlier!!! Reading your food reviews will become my daily routine from now on :-)
Keep your good work and spread the love of food everywhere in the world!!
nic
20 Sep 12 at 2:09 PM
Thanks so much for the note! Glad to hear that Sugared & Spiced is a fun read for you :) will keep up the blogging for sure.
sugarednspiced
21 Sep 12 at 12:27 AM
Who are you, what is your story?
Richard
3 Oct 12 at 9:28 PM
Yes, would love to know who is the cool person behind all this beautiful things in your website. Do share, would you? :) real name and a picture will be awesome.
Su Yin
13 Oct 12 at 3:09 PM
Thanks for your interest :) For now, Sugared & Spiced will remain an anonymous blog, but perhaps in the future there will opportunities for me to share more of my personal details.
sugarednspiced
18 Nov 12 at 12:10 AM
I came across your blog randomly when I was living in Shanghai and now I come across it randomly while living in Paris. I feel like it’s such a small world. Big fan of your blog and thanks for writing such in-depth reviews. Congrats on your pursuing your pastry dreams!
RBJello
2 Dec 12 at 5:58 PM
hi RBJello, it is a very small world indeed, and thank you for following sugared & spiced :) hope you are enjoying paris as well. happy eating!
sugarednspiced
3 Dec 12 at 4:12 AM
Hello, I love the concept of your blog and best of luck in Paris! I am writing on behalf of a newly launched Bordeaux AOC wine brand, may I ask if I can send you a sample for tasting and perhaps you can do a post about it? Please let me know, thanks very much.
Cheryl
4 Mar 13 at 7:32 PM
Came across your blog through a link from Paris In Four Months. Nice! Plan to follow. Thank you.
Andy
12 Mar 13 at 9:05 AM
Hi SnS,
Thank you for your time and efforts on Ferrandi FAQs. They are very detailed and answer most of your questions. I am from India and did want to know more if its ok. How far are you into your course?
Good luck!!
Thanks
Amit
Amit
9 Apr 13 at 2:09 AM