Wang Bao He 王寶和 @ Shanghai

As they said in Shanghai, “內行人吃螃蟹,外行人看熱鬧”. Hairy crabs are an acquired taste. You work so hard at getting a little crab meat. But when at the rest season, the roe and eggs you get from these crab are out of this world.

Madam Goose @ Shanghai

This was one of the controversial Michelin 1* restaurant in Shanghai. Like Liao Fan Hong Kong Soya Sauce Chicken, Madam Goose offered very simple roast goose.

Takumi 炉匠炉端烧·酒 @ Shanghai

Robatayaki (炉端焼き, literally “fireside-cooking”) refers to a Japanese method of cooking similar to BBQ. Traditionally, different fresh seafood are grilled over a wide, flat open fireplace in the style of an irori, rather than a shichirin or other type of charcoal cooking implement using binchotan.

Estado Puro @ Xintiandi, Shanghai

I was craving for Spanish Tapas for Lunch – simple, easy, satisfying, single servings. Eat as much, or as little as your heart or your stomach desire. It’s difficult to find a good Tapas bar in China. Maybe contemporary tapas from Spanish celebrity chef and molecular gastronomy proselytizer Paco Roncero called Estado Puro may cut…

Morton’s @ Shanghai

With the largest expatriate community in China, Shanghai’s selection of places to enjoy a great steak is growing by the month. New restaurants are importing world-class beef cuts. Some of the best steaks you’ll find in Shanghai look and taste no different than one you’ll find in, say, Dallas, Texas. But the same piece of…

Terrior Parisien @ Shanghai

For Alléno, 2017 is a good year (and busy), possibly only second to 2007, when he’s awarded 3 star for the first time. Le 1947 became the only 3 star entry in France this year, and his 3 star Alléno Paris au Pavillon Ledoyen made into the World’s Best 50 List for the first time ever, ranked…

皖荟 @ Shanghai

China’s culinary scene is exciting. Just like its booming economy, new dining concepts that work on century old foundations spring up like mushrooms after a storm. Four months after my last visit to Shanghai, a new dining concept based on tofu started in the mall next door.

L’Atelier de Jöel Robuchon @ Bund 18

  This is not the first time in a Jöel Robuchon for me. I had dined at his L’Atelier in Taipei, Hong Kong, Singapore and his flagship Jöel Robuchon in Singapore and Paris. In all these places, the food can only be described with one adjective – decadent.

Michelin Shanghai 2017

The first ever Michelin guide for Shanghai was launched with 26 restaurants gaining stars in the first edition in mainland China. What’s with calling it 2017 edition? It’s another 4 months to Auld Lang Syne.

Nanxiang 南翔小笼包 @ Shanghai

I was out for my daily morning walk on a chilly Shanghai morning, I made a detour to Yuyuan from The Bund in search for a breakfast pitstop. 25min later, I came to an empty Yuyuan (7am in the morning) and enjoyed a little sight-seeing without the maddening Chinese crowd. Early bird gets the worm….

Hunan Cuisine 韶山沖 in Shanghai

Shaoshan 韶山, Hunan is famous for 2 things – Chairman Mao and spicy Hunan food. So when a restaurant is called ShaoShanChong 韶山衝, you can imagine the association with the region’s favourite son and the fiery cuisine it offers.

Xinjiang Cuisine in Shanghai

Near our office in Shanghai is a little shop that serve very good Xinjiang 新疆 cuisine. Xinjiang is an autonomous area in the North-western region of China that features green pastures, mountain air, honeydews and dates. Majority Muslims, their cuisine is heavily influenced by the Arabian in terms of the use of spices and Halal…