A hair's breadth from utopia
2013-11-10 08:00:25
I was still trying to resolve my feelings about the three hairy crabs I'd eaten for lunch - ridiculously rich and sumptuous, yes, but a questionable return on investment given all the cracking and digging involved - when we arrived at the Slender West Lake.
Pigeon, langoustine and cheeks
2013-11-09 08:06:20
Pigeon is delicate, and it takes a good chef to cook it well, especially since it can be easily overdone or undercooked.
A gathering of gourmets
2013-11-09 08:06:20
When one is invited to dine in Beijing with members of the Chaine des Rotisseurs, the oldest international gastronomic society, it's hard not to lick one's lips in anticipation.
Yunnan twist at top Beijing restaurant
2013-11-03 08:15:25
Made in China, one of Beijing's most popular Chinese restaurants, is using the start of the chilly winter as a chance to offer something different from its regular repertoire of Yunnan cuisine.
Making the case for a plate of Spain
2013-11-02 07:22:07
For one reason or another, Spanish cuisine, arguably the world's hottest thing on the dining table nowadays, finds little place in China's food metropolis, Shanghai.
Back to straits' times
2013-11-02 07:22:07
I have to admit: I get very confused when people talk about Malaysian food. That is because the cuisine is dramatically different in every Malaysian town.
Where the Reuben reigns
2013-10-27 07:36:02
I love Reubens. The spicy, savory sandwich haunts my dreams and not more than a few months go by before I am on the prowl for beef and sauerkraut. Sadly, Hong Kong is not exactly Manhattan's Upper West Side or Toronto's College Street. To satisfy my salted beef brisket cravings, I usually have to settle for overpriced deli sandwiches or boring processed corned beef.
Not such a simple house
2013-10-27 07:36:02
Come eat with us at Simple House, the invitation said, but as soon as I stepped into the restaurant, I knew it was not going to be so simple. This is one of many dining outlets at the Kunlun Hotel, arguably China's best State-owned hotel.
Small bites
2013-10-26 08:04:39
Restaurant reviews and promotions in Beijing and Shanghai are listed.
Right as Rhine
2013-10-26 08:04:39
I have to admit: Aside from riesling, which is one of my favorite varietals to drink, I think of beer when I want to enjoy a beverage from Germany. My prejudice is not uncommon. Patrick Festl, business development manager for Schmidt Vinothek, believes that it was the influx of cheap wines such as Black Tower that gave German vintages a bad name in the 1970s and '80s.
The Stage: Breakfast of champions
2013-10-22 14:48:03
Shanghai isn't the kind of place you can just laze around. This bustling metropolis is a hive of activity - and whether you're there for business or pleasure, you'll need vast reserves of energy and enthusiasm to do the city justice.