Even in China, it's a little surprising to hear so much fuss about a restaurant's rice dish. But ask anyone who's been to Astana, which lays claim to being Beijing's first Kazak restaurant, and you'll almost certainly get a misty-eyed rave about the pilaf.
Eatalia in Di'anmen is a fine place for intimate celebrations. From the time you enter, you feel welcome and relaxed, despite the fine-dining setting that includes mood lighting and crisp white tablecloths.
The location and decor hasn't really changed, what was once Betty's Kitschen is now called St Betty. However, what has changed is that a two-Michelin-star Australian chef, Shane Osborn, now oversees the kitchen at the Hong Kong establishment of Alan Yau, best-known for UK's Wagamama food chain. Chef Osborn has introduced a menu that illustrates his global culinary knowledge and an interest in using Asian ingredients.
Nobu knew what he wanted to be after visiting his first sushi restaurant as a child. By the time he was 24 and managing his first restaurant, he realized it would be a lifelong vocation. That is why at 64, he is still constantly on the road visiting every one of his 26 restaurants by turn, traveling the United States from coast to coast, to Greece, the United Kingdom, Singapore, Australia, Italy, Russia, Africa and lately, to China - where he has Nobu Hong Kong and Nobu Beijing.
One of the best-known signatures of Nobu Matsuhisa is the lunchtime bento box that is served in every one of his restaurants. In Beijing, it is the restaurant's best sellers. It is also Nobu's cooking style neatly encapsulated in five lacquer-box compartments.
Spanish chef Rodrigo de la Calle says when people pass a florist's shop, they would be thinking of a bouquet for their beloved, but for him, he would be pondering how many of the flowers and leaves in there he could include in a dish.