An exclusive preview curated by Fuchsia Dunlop recently took place at “Surfers”, setting the tone for a year that will culminate in her guest appearance this March and the restaurant’s 20th-anniversary celebrations.
When one of the world’s foremost authorities on Chinese cuisine sets the table, it becomes something far beyond an ordinary meal. That notion came vividly to life when Fuchsia Dunlop hosted an intimate lunch at Surfers in December. A menu of exquisite precision—paired with conversations as lively and layered as the flavors themselves—turned the gathering into one of the year’s culinary standouts. Highlights included classics such as husband and wife lungs, mapo tofu, steamed fish, and pig skin jelly, each executed with Dunlop’s characteristic finesse.
With a career dedicated to chronicling and interpreting China’s rich culinary heritage, Dunlop is particularly celebrated for her deep expertise in Sichuan cuisine. She has often described it as one of the world’s most complex and sophisticated food traditions—where heat is never solitary, but perfectly balanced by sweetness, acidity, saltiness, and that gently numbing spice of Sichuan pepper. Texture, too, plays a vital role: The interplay of soft, crisp, silky, and chewy elements creates a sense of rhythm and depth, with gelatinous components adding their own subtle dimension.
Her influential books—Sichuan Cookery, Land of Plenty, and The Food of Sichuan—have inspired generations of home cooks and shaped menus in restaurants across the globe.
Her guest appearance at Surfers will take place on March 22–23, marking the launch of the restaurant’s 20th-anniversary festivities. Founded in 2006, Surfers has become a cornerstone of Stockholm’s evolving Chinese dining scene.
Reservations open February 1, where pricing and seating details will be available.
