Yuxin 渝信川菜(长安店) @ Beijing

Remembering the last time I was in Chongqing, I went to their main store. Since then, I have not tried any of their branches in Beijing and Shanghai. Until now.

Salted and Hung @ Bugis

Salted & Hung is a Contemporary Australian restaurant with a menu that has a strong focus on in-house curing and grilling. Elements of smoking, curing and pickling are reflected through the menu using classic curing techniques with the aid of modern instruments to maintain the integrity of flavours.

South Gate Hotpot 南门涮肉 @ Beijing

No trip to Beijing cannot go without a meal of traditional old Beijing Hotpot 涮羊肉. I have been to all the old classics, found a local favourite (Old Door Post), and this time I tried the Internet favourite, most Instagrammable hotpot.

Meat & Wine Co @ Circular Quay

The Meat & Wine Co is intimate and sophisticated inside the heritage-listed hotel, where contemporary interior design paired with subtle African influences make the restaurant enticingly unique. Rustic wooden walls, luxurious leather seating, and stone features make this the ideal setting for business meetings and romantic dinners alike.

Mikuni @ City Hall

With new Executive Chef Keisuke Uno who has held various stints in Tokyo and other cities, the menu at Fairmont Singapore’s Mikuni has been revamped across its three distinct concepts –Sushi, Teppanyaki, and Robatayaki.

Victory Once Again

This place has become our canteen in Shenzhen. Very good food at a reasonable price.