Lifestyle
Life / Food Reviews

Star chef, grill give Betty new oomph

[2013-04-08 09:34]

The location and decor hasn't really changed, what was once Betty's Kitschen is now called St Betty.

Legacy of the salt merchants

[2013-04-07 13:16]

Our trip to Yangzhou was to come to a finale with a dinner at the century-old former residence of one of the richest salt merchants in the Qing Dynasty.

Shanghai butterfly

[2013-04-02 09:22]

Go where the locals go and you cannot go wrong. Pauline D. Loh gets invited for a true taste of Shanghai.

Food that dances on the tongue

[2013-04-01 11:05]

It would be easy to dismiss Greyhound Cafe as amusing but mildly pretentious, a place where beautiful people come to nibble at dishes that are just as glamorous.

Hengshan hideaway

[2013-04-01 09:00]

Deep in the old French Concession, a thoroughly modern facade looks onto a street full of Rodeo Drive type boutiques.

Nobu’s passion and pride

[2013-03-29 10:42]

He's one of the richest chefs in the world, with 26 restaurants to his name, but success came only after he had faced flames and failure.

Nobu's Bento Box

[2013-03-29 10:42]

One of the best-known signatures of Nobu Matsuhisa is the lunchtime bento box that is served in every one of his restaurants.

Oysters make spring sing for diners

[2013-03-26 09:22]

It 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.

Chic & easy

[2013-03-25 09:39]

Papi dishes up authentic Italian fare in a smart and casual environment perfect for date night or family dinners. Starbucks upbeat about China

Stop when you're hungry

[2013-03-19 09:52]

Parkview Green offers some tasty stops when you are tired from shopping, Ye Jun reports.

Simply the best Chinese food in India

[2013-03-19 09:52]

A restaurant in Chandigarh started in the 1970s by a Chinese tourist is still pulling in the crowds. Manpreet Singh finds out why.

Sinfully delicious, delightfully decadent at Temple

[2013-03-19 09:44]

Imagine 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.

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