Tatler chats to Betty Richardson to find out how she got into the food game, where her love for Chinese food comes from, and the best way to deal with internet trolls
It’s not often you meet expats who have as deep an affinity for Chinese food as Betty Richardson. After she lived in Shanghai for seven years and learnt Mandarin fluently while there, her Instagram account @BettyShanghai has amassed a following of more than 15,000 food lovers, each eager to see where and what she’ll eat next. Richardson’s food photography is on point and her reviews are honest, thanks to her previous role as a food critic. This month, she will move back to her native UK to spend time with her family—but not before Tatler caught up with the mother-of-one to chat about all things food.
Let’s start with the basics: where were you born and raised?
I’m a born and raised Londoner, but I spent my teens in Brighton in the UK.
Where did you study and what was your first job?
I studied at the School of Oriental and African Studies (now Soas) at University of London. My first proper job was working for an art foundation in Shanghai.
Why did you originally move from the UK to Asia?
Technically to learn Mandarin at Shanghai International Studies University, but truthfully because I knew China was emerging as one of the world’s fastest growing economies and I wanted to be part of it.
Why have you decided to leave Hong Kong?
I’ve got to spend time with my family—they haven’t seen our baby boy Caden since he was three months old due to the pandemic. I’m not done with Hong Kong yet, though. I’ll be back before long.
How did you make your start in the food world?
I’ve always loved writing and food. When a chef friend of mine told me about a food editor job opening at a magazine in Shanghai, I jumped at the chance. Editorial work felt so natural to me; I loved it.
Where did your love for Chinese cuisine come from?
This is going to sound really soppy, but it came from my husband Jason. He’s a Hongkonger and loves food. He eats literally everything.