A savory ride to China's southwest

2013-05-19 07:34:57

A heap of succulent pork ribs smothered in a mixture of red and green fresh chilies, peanuts, and fermented bean sprouts and black beans. The whole party descends upon the dish, chopsticks swooping in on the mouth-watering meat that falls from the bone and elicits smiles of contentment as it is gobbled up.

Small menu, major Italian flavors

2013-05-20 10:15:56

The man behind the Piccolo Pizzeria and Bar restaurant chain in Hong Kong, they are staying true to their name with a "small menu and venues that are cozy and intimate".

Fresh from the sea

2013-05-13 15:51:13

'Tis the best time to savor the freshest seafood, with a few high-end restaurants in Beijing offering irresistible deals. Ye Jun gives the rundown.

Paris dreaming in downtown Hong Kong

2013-05-13 15:46:23

One of my favorite Parisian memories is lounging at an al fresco cafe enjoying an ice cream after spending the morning checking out the Pompidou's latest exhibitions.

Brunch is a cut above the rest

2013-05-13 10:03:48

Since May 7, dedicated brunch enthusiasts can now dine on the 5,000-yuan-per-head ($810) Ultimate Sunday Brunch, almost 10 times the cost of the original "best brunch".

Small Town restaurant delights the palate

2013-05-13 09:55:23

It is no surprise that a chef in his mid-20s will start his career in the heart of Beijing's most happening area.

Imperial treasures lure natives of Shanghai back to the Bund

2013-05-07 13:38:59

Iconic Shanghai landmark The Bund is often avoided by the city's locals looking to dine.

Saying mango in Russian

2013-05-04 07:57:52

It's not the first word you think of when Russian food is being discussed. A mango in Russia?

Celebrate Cantonese

2013-05-05 07:38:02

Tim's Kitchen has a huge following in Hong Kong. Its stellar reputation in such a fickle foodie city spoke volumes long before Michelin doled out its first star. Incidentally, the restaurant first won one in 2009 and continues to maintain it, dropping back down this year after hovering at two stars for a few years in between.

Lamb stands the test of time

2013-05-01 15:39:51

With public health scares hitting sales of pork and poultry, diners are developing a renewed enthusiasm for lamb, which has a long and rich history in Chinese cuisine.

Celebrating the season

2013-04-28 14:47:18

The "ode to spring" tasting at Da Dong Peking Roast Duck Restaurant is always something this food reviewer looks forward to.

Time for truffles

2013-04-28 14:36:24

Chinese truffles are not heavily scented and most Chinese diners prefer their truffles cooked or slightly blanched.

A new mountain treasure

2013-04-28 11:44:37

Chinese chefs have been experimenting with new ingredients for thousands of years, but sometimes they rediscover something old, like truffles, Pauline D. Loh and Guo Anfei find.

Beijing soup spot lives up to its name

2013-04-23 08:48:53

A bowl of golden noodles swimming in a steaming hot, fragrant pork broth, topped with pork, bamboo shoots, spinach, seaweed and the twin eyes of a halved soft-boiled egg.

Rice sets elegant tone for Japanese meal

2013-04-23 08:43:35

The Japanese restaurant named after the flavored rice has a lot to crow about: It is situated in an elegant century-old garden house, and it has a Japanese chef who has been apprenticed to a galaxy of kitchen superstars.

Exotic Nepal is as close as your plate

2013-04-22 10:06:55

The only "momo" I had heard of before entering this Nepalese restaurant were the famous white peaches with the same name from Okayama prefecture, Japan.

Taste of Tianjin

2013-04-22 10:01:05

If your craving for fancy desserts is fading after too many pretty Western pastries, try revitalizing your taste buds with the Tianjin Hui ethnic specialty branded under the name Guishunzhai.

A county of chefs

2013-04-22 09:37:33

Cantonese cuisine is known all over the world as representative of Chinese food.

Authentic Mexican hits the mark

2013-04-15 10:10:32

Authentic Mexican food in Beijing - is it possible? Cantina Agave thinks it is, and has sated the cravings of many by opening a branch of the restaurant in Beijing.

Zheng's world on a Beijing plate

2013-04-10 08:02:05

Wang Qilai has been going to the same restaurant for 25 years and he has never been disappointed.

|<< Previous Page 11 12 13 14 15 16 17 Next Page