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Chic sushi

2012-11-16 17:23:39

Pauline D. Loh joins HK's foodie crowd and explores a cuisine in which its most representative dishes have taken on a style best described as cosmopolitan.

Chocolate charms

2012-11-11 09:17:42

The winds are icy and winter has arrived with an early coat of snow, but there is a warm spot in the heart of Beijing fueled by a decadent temptation.

A winter feast at Madame Zhu's

2012-11-09 16:15:17

While it is always nice to dine at a restaurant that is beautifully decorated and comfortable, it is when the chefs put their hearts into the food that the dining experience stands out.

Temple of Italian cuisine

2012-11-09 16:14:54

Shanghai has many Italian restaurants, but few pay homage to the country's cuisine like Capo at Shanghai's Rockbund.

Special: Hairy Crabs

2012-11-05 15:50:37

In China, seasonal foods are big business, but none bigger than the current hairy crab season.

Nothing but the whole crab

2012-11-04 12:28:05

It's that season again, and for the uninitiated, having a meal out now can be quite a hairy adventure.

Tastefully Mediterranean

2012-10-28 16:23:25

Everyone has a favorite dining spot and it is usually a place where you can relax for a chat with friends or hold an important business meeting to close a deal.

Mario Batali's take on steak

2012-11-02 16:23:42

Award-winning steakhouse Carnevino has opened in Hong Kong in the heart of Central delivering its own dry-aged steaks in a warm ambience aided by marble, leather and wood.

Honestly good

2012-11-02 16:08:30

He is a CIA graduate, a Native American and the latest chef to blaze into town with some perfectly grilled entrees. He is Ryan Sablan Dadufalza.

Spanish maestro with stars on his mind

2012-10-28 16:26:17

He has cooked for movie stars. He has worked in a restaurant with three Michelin stars. And now, Chef Jordi Valles Claverol is in Beijing to make Chinese foodies starry-eyed with delight.

Iberian heights

2012-10-28 14:47:05

Revolving high above the city, View 62 is two-Michelin-starred Spanish chef Paco Roncero's first foray in China. Rebecca Lo fastens her seat belt and samples his unique brand of molecular gastronomy.

Varying degrees of heat

2012-10-22 14:33:25

If you are in Guizhou province and ordering food in a restaurant, beware. The degree of spiciness the locals are used to is in a very different sphere, and neophyte diners need to adjust their expectations.

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