The magnolias are magnificent. In the bright sunshine of the Shanghai spring, the soft pink and white blooms dazzled the eyes as they commanded pride of place within the central atrium garden of the new Twelve at Hengshan hotel.
One of the best-known signatures of Nobu Matsuhisa is the lunchtime bento box that is served in every one of his restaurants. In Beijing, it is the restaurant's best sellers. It is also Nobu's cooking style neatly encapsulated in five lacquer-box compartments.
Spanish chef Rodrigo de la Calle says when people pass a florist's shop, they would be thinking of a bouquet for their beloved, but for him, he would be pondering how many of the flowers and leaves in there he could include in a dish.
It is spring, and time to give yourself a boost of energy. That's why Grange Grill at The Westin Beijing Chaoyang offers a special oyster menu for the months of March and April, according to executive chef Liu Wei.
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