2013-06-25The restaurant serves typical American food, including giant big burgers, salads, and chicken wings in big plates.
2013-06-22While many other global celebrity chefs flocked to Hong Kong and Shanghai, Yannick Alleno chose to start his first restaurant in Asia in the capital of the Middle Kingdom. Video
2013-06-08China is the biggest producer of white asparagus in the world, though it is rarely seen in local restaurants.
2013-05-18Rainbow, a fine-dining restaurant at the Crown Plaza Sun Palace Beijing, offers a new menu with a range of seasonal flowers and vegetables from Yunnan province that will be available until the end of June.
2013-05-11It is no surprise that a chef in his mid-20s will start his career in the heart of Beijing's most happening area.
2013-05-01Located along Shichahai Lake, Kaorouji is a restaurant where one can experience how Beijingers grilled lamb in the 19th century.
2013-04-28It has been a cool spring but that has not deterred Beijing restaurants from celebrating the season with new menus.
2013-04-21The special roasted pork fillet soy soup is the king here: A bowl of golden noodles swimming in a steaming hot, fragrant pork broth, topped with pork, bamboo shoots, spinach, seaweed and the twin eyes of a halved soft-boiled egg. This is why you go to Invincible Ramen: for a ramen that can't be beat.
2013-04-07Eatalia 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. A large bar at the front of the restaurant is a fine place to wait for the rest of your party to arrive whilst enjoying a glass wine.
2013-03-31One of the best-known signatures of Nobu Matsuhisa is the lunchtime bento box that is served in every one of his restaurants.
2013-03-24It is spring, and time to give yourself a boost of energy. That's why Grange Grill at The Westin Beijing Chaoyang offers a special oyster menu for the months of March and April, according to executive chef Liu Wei.
2013-03-17Imagine being presented a plate with a long, rectangular brick of fudge topped with paper-thin slices of sugar-glazed apple. But as you lift a first fork to your face, your nose tells you that it's not fudge at all. It's richer. Thicker. Earthier. More cloying. More inspiring.
2013-03-02Many Chinese know Kobe for its great beef. It is said that Kobe cows are raised in luxury: listening to music, drinking beer and enjoying massages, which results in the beef's marbled patterns, great taste and texture.
2013-02-17The restaurant is spacious without seeming cavernous, and has tables to suit dining parties large and small. The decor is modern-chic, with careful lighting and dark wooden tables.
2013-02-02China is huge enough that regions in the north and south seem like two different worlds.