Dinner for lovers who love dinners and each other
[2012-02-12 11:01]Lovers who love food should consider enjoying the candlelit Valentine's Day dinner for two offered by Traders Hotel's T-Bazaar for 858 yuan net ($136).
Snakes in a bowl
[2012-02-06 16:29]There are enough exotic foods in China to please the most bizarre-loving gourmets, but often, it is not the love of the unusual that drives the epicurean quest.
Captivating cuisines
[2012-01-26 09:29]Memorable meals from the past year suggest a dining extravaganza for the Year of the Dragon.
Indoor fair of gustatory delights
[2012-01-21 10:54]Among the most festive events in Beijing for Spring Festival are its temple fairs, of which are the biggest held at Ditan Park, Longtan Park, Chaoyang Park and Qianmen Pedestrian Street.
New year brings new menus
[2012-01-21 10:49]Many Chinese restaurants are ringing in the Chinese New Year with new menus and promotions.
What goes in must come out
[2012-01-19 11:08]It is New Year's Eve and a buffet restaurant in Beijing's China World Hotel is bustling.
Thai style is capital
[2012-01-16 10:19]Although Face Bar has been popular among expats in Beijing for some time, it was only recently that I tried its restaurant, Lan Na Thai.
Food fest
[2012-01-16 10:19]Eating is a big part of the Spring Festival, along with plenty of rest and wishes for a prosperous year ahead.
Oodles of noodles that show why rice is nice
[2012-01-12 14:36]Sitting down to a hotpot dinner at Xing'an is to eat like an ethnic Yao, which is nothing like what you'll experience in a big-city restaurant.
Phantom fish hotpot
[2011-12-12 14:54]To eat hotpot in winter is nothing new to write about, but when the hotpot features kue fish, then it's a rare and luxurious indulgence.
Steak out at the village
[2011-12-12 14:41]It was close to a decade ago that I first dined at Lardos Steak House. Lardos opened in 2000 and I had no idea where my friends were taking me at the time.
Marinated meats worth flying for
[2011-12-12 14:40]Classic braised meats that are cooked long and slow and with a secret blend of spices can result in a magical alchemy of good taste.
