Whisky bar's stovies will be the toast of Shanghai
Chinese chefs certainly know their way around a stir-fry and a bird's nest soup. But they just can't make stovies like your old Ma' did.
So when Edinburgh man Tam Lang opened the first Scots bar in Shanghai, there was only one way he could make his tartan cuisine authentic.
As the slow boat to China was out of the question, the 50-year-old flew his friend's mum half way round the world to make the first batch of the traditional fare as authentic as possible.