The Honest Drink 173. Jason Oakley: The Bite
May 27, 2025
Jason Oakley, a renowned chef with a rich background in Michelin-star restaurants, now champions sandwich-making at Sub Standard in Shanghai. He shares fascinating insights on why Shanghai lacks a strong sandwich culture and critiques the integrity of Michelin ratings. Alongside hilarious anecdotes about quirky food orders and delivery challenges, Jason discusses the balance between high-end expectations and comforting, traditional meals. He also reflects on his journey in the culinary world, revealing the genuine connections food fosters.
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The Volcano Temper in Kitchen
- Jason Oakley was nicknamed the Volcano for frequently losing his temper at simple mistakes in the kitchen.
- He exploded but then moved on quickly, not holding grudges against his staff.
Shanghai's Untapped Sandwich Scene
- Sandwich culture was untapped in Shanghai and lacked quality with old bread and basic ingredients.
- Sub Standard aims to make sandwiches people won't or can't make at home, focusing on freshness and quality.
Bread Undervalued in Sandwiches
- The bread is the most undervalued component in sandwich making in Shanghai.
- Freshly baked bread throughout the day ensures better texture and quality in sandwiches.