Ash Lee spent years turning Berlin on to the food she grew up with. Born in Shanghai, she fell in love with Chongqing — the fiery, numbingly spicy street food of southwestern China that most of Europe had never tasted. She started with supperclubs and pop-ups, built a cult following, and eventually opened Chungking Noodles in Kreuzberg, one of the most talked-about restaurants in the city.

She closed it this spring. Now she's on the road.

At Freddy: Chong Qing Xiao Mian — wheat noodles, homemade chili oil, Sichuan pepper, pork, beef, tofu. The real thing, ten days only.

Patrick Nguyễn wanted to be a perfumer. He studied chemistry and biology before deciding that flavour was better expressed on a plate than in a bottle. He trained in Lyon, cooked at Fulgurances l'Entrepôt in Paris, did residencies from Brussels to Sète — and built a reputation as one of the most inventive nomadic chefs working in Europe today.

His cooking is hard to categorise. Vietnamese roots, French technique, references that span Beirut, Tokyo, Mexico City, and everywhere in between. A bánh mì with falafel and boudin noir. A phô paying homage to Bocuse. Lamb curry served with tacos. It shouldn't work. It always does.