Food Reviews:Innovative way to dine and take in the view
[2010-05-28 09:17]Guests can take advantage of sitting on the terrace that overlooks Chang'an Avenue.
Food reviews: A swell-tasting meal
[2010-05-22 10:10]It is rare for Beijing restaurants to offer swellfish because of its poisonous nature.
Swirling with fondue
[2010-05-21 09:34]Morel's takes the plunge with a signature Swiss dish that rivals hotpot as a fun and communal way to spend an evening.
When food and art combine
[2010-05-14 11:02]One of Shanghai's top Italian restaurants has managed to fuse food and art into one unforgettable dining experience, Shi Yingying reports.
Old gem gets revamped dreams
[2010-05-14 10:57]Tradition has been on the menu at Red Capital Club since 1999. This month, the old gem gets a revamp as chef Yang Li adds five dishes to a menu already replete with gastronomic favorites of top leaders (Mao Zedong, Deng Xiaoping, and Zhu Rongji) and classics from the imperial kitchens.
Looking to improve after 1m roast ducks
[2010-05-12 09:53]METRO reporter Lian Mo talks to a top cook on how to make the city's trademark cuisine.
The best of a Michelin Star chef
[2010-05-08 09:27]One of the best received dishes was pan-fried scallop with ginger, served on a sauce of mashed ginger with spring onion. The scallops were both fresh and flavorful.
A taste of authentic Shanghai
[2010-05-07 11:17]Visitors to the Expo should head to Jade Garden, the city's No 1 Shanghainese restaurant, which has set up two outlets in the Expo Garden, Lu Hong says.
Promote Beijing food to China and world, local restaurant owners told
[2010-04-19 10:46]Beijing restaurant owners should look for opportunities to sell their cuisine to other parts of China and abroad instead of just thinking their food was superior.
Tuck into regional eats
[2010-04-17 09:14]According to executive chef Chen Junfeng, the menu is constantly updated, so customers feel they have a lot to choose from.
The color purple truly tasteful
[2010-04-12 10:06]Purple Bodhi Restaurant's Yansha branch was a pleasant surprise: The food quality is excellent, and presentation is creative.
Insides take pride of place on the local fried liver menu
[2010-04-09 09:43]First a warning: this is not a place for the fainthearted.
