The last few editions of this seem to have been slipping somewhat from interesting / entertaining pieces on food into somewhat self-indulgent homages to the celebrity chef culture. Less on the personalities and more on the food would be welcome in issue 6. Unlike the previous editions, I didn't feel particularly inspired to try to make anything in here.
This edition includes mouthwatering recipes for Chinese dishes as well as a beautifully illustrated guide to dim sum. Also included is an interesting article by Fuschia Dunlop and Howard McGee on their experiences in China and what they took inspiration from.