Steam cuisine
2011-07-31 08:30:40
Biao Li Ru Yi Chinese restaurant steams most of its dishes, and that was what attracted me to it in the first place.
To curb invasives, eat them
2011-07-31 08:28:59
With its dark red and black stripes, spotted fins and long venomous black spikes, the lionfish seems better suited for horror films than consumption.
Affordable Cantonese
2011-07-24 06:23:12
Food from the southern province of Guangzhou is among the best-known among Chinese cuisines.
ABC of good eats, from suckling pig to desserts
2011-07-24 06:23:12
The roast suckling pig is the most popular dish on the menu at A Better Cooking (ABC) Kitchen in Hong Kong.
Take a taste of Taiwan
2011-07-24 06:23:12
The true gourmet will not have to go far to sample delights from Taiwan.
My bike wasn't stolen, instead I blew it up
2011-07-19 07:55:19
I think a good story should start with a bang. This one does.
New Chinese fast food
2011-07-17 08:43:20
How do you capture the palate of a nation of 1.3 billion, especially if you're something of an outsider?
Happily going the whole hog
2011-07-17 08:43:20
Liberty Exchange is at Two Exchange Square, a place I associate more as a great place to have drinks, but not as somewhere to have dinner.
Egging the issue
2011-07-10 07:48:23
Mike Peters says "What's the fuss?" about the century egg, while Liu Yujie unmasks the myths behind this much-maligned Chinese delicacy.
Accidental discovery now national favorite
2011-07-10 07:48:23
Zhao Yuyi, a 42-year-old worker who has been making century eggs for more than a decade, explains the process that turns normal eggs into the deep, dark delicacy.
Shaoxing wine and fennel beans
2011-07-10 07:48:23
Pauline D Loh visits a restaurant named after a character from revolutionary writer Lu Xun's novels.
