Ciao, the brainchild of Mandarin Oriental Bangkok's highly decorated culinary director Norbert Kostner, was relaunched in March as a fine dining establishment.
On the train T28 bound for Beijing from Lhasa, a Tibetan named Loden from Shigatse prefecture made his own breakfast with Tsampa, roasted highland barley flour.
The reporters of China Tibet Online came to a village in the Nyingchi prefecture, where there is a famous Tibetan cuisine, Lunang Stone Pot Chicken cooked in a special stone pot.
Chicken lovers are clucking with a collective sigh of relief these days, after Shanghai formally ended its two-month ban on live poultry sales in dozens of wet markets.
Well known for people's health and cultural connotation, Tibetan tea, when mentioned, would remind most people of southwest China's Sichuan and Yunnan province.
It has an Australian director, was filmed in France and China, launched in Berlin and is Robert De Niro's pick of the Tribeca Film Festival in New York.
For Beijingers, the aromas of these dishes being prepared recently at the Westin Chaoyang hotel brought sighs of contentment even before the first forkful was consumed.