Number 8 School Hotpot (八号学苑)

2012-03-01 09:31:33

The story Valid IDs (or passports for non-Chinese residents) are mandatory for entry into this hutong resto.

Domestic coffee plan is brewing

2012-02-29 11:08:46

Officials from Fushan say they will set up representative agencies in major Chinese cities to promote local coffee throughout the country and the world.

Spotlight shines on rare diseases

2012-02-29 10:33:00

Chen Lizhang stands behind a desk, looking at the crowds bargaining, in the early spring coldness of Beijing's Huilongguan Sports Park.

Are you what you eat?

2012-02-28 10:12:50

"Billionaire", "poison", "cat stew". If the first two words promise a front-page story in the local edition, the last two guarantee it gets worldwide attention.

InterContinental Beijing Beichen culinary gold winner

2012-02-27 18:40:18

InterContinental Beijing Beichen’s western kitchen team was awarded with the gold medal and overall winner in the prestigious MLA Black Box Culinary Challenge 2012.

Chef as artist

2012-02-27 17:07:24

Tino Giuseppe's new menu at Favola is his latest brush with food as art, Mike Peters reviews his works.

Memories are made of these

2012-02-27 15:07:02

There is food you eat and forget. And there is food you eat and remember, like the meal I had at Rua Do Cunha Macao Hot Pot Restaurant. The well-marbled beef and the beef tendons we ate were full of flavor, and drew us back like epicurean magnets.

Tasting the Waldorf Astoria

2012-02-27 15:02:02

Overwhelmed by too many choices? A little bored with the usual starters, mains and desserts? Break the mold and order differently.

Guardian of kitchen arts

2012-02-27 13:07:59

He is old school, a chef who started from the bottom rung as the lowliest kitchen apprentice. But look at him now.

Chef as artist

2012-02-27 13:01:48

Tino Giuseppe's new menu at Favola is his latest brush with food as art, Mike Peters reviews his works.

Tradition with fashion

2012-02-27 12:54:49

Kenny Fu started his culinary training as a Western chef, and then got exposed to classical Chinese elements in a fusion restaurant. He has now gone full circle.

In defense of tradition

2012-02-27 09:41:16

He oversees one of the most respected kitchens of China, where the imperial cuisines from the Qing Dynasty courts are still replicated every day.