2013-10-28Two chefs from the Grand Hyatt Taipei are flying in to prepare over 50 authentic Taiwanese dishes at the Grand Cafe, the Grand Hyatt Beijing from Nov 4-15.
2013-10-25Enjoy a lavish dinner buffet with various selections to celebrate this special day at Aroma.
2013-10-20Beijing's only South African restaurant, a standout in Shunyi district for about six years, has opened a promising second outlet in the Sanlitun area.
2013-10-19Beijing is huge, and sometimes you can find delightful meals in the most unexpected places. Pauline D. Loh explores Haidian district and finds some choice southern offerings.
2013-10-13The arrival of fall's cool weather stimulates our palates in different ways.
2013-10-12Michelin Star chef Daniel Chambon compares the preparation of an ingredient to a woman putting on makeup.
2013-09-02Shichahai Bar Street, formed in 2004, is an elegant retreat from the day located in Beijing's Xicheng district.
2013-09-01Jiaozi restaurants are becoming more refined. That's the impression I get from a few recent visits to eateries that specialize in jiaozi, or boiled dumpling.
2013-08-25A cuisine style considered so important that locals created a museum for it has to be worth trying.
2013-08-11Most people would call afternoon tea an English tradition. But in the capital city of China, the home of tea, there are many lovely variations of this way of relaxation.
2013-07-28It's round and black and big as a bowling ball - at 620 grams it looms like the mother of all fungi.
2013-07-27We went to the Peruvian food tasting filled with great anticipation and expectation.
2013-07-22At the global-minded East 33 in Raffles Beijing, there is a new Italian summer breeze.
2013-07-20One man's food is another man's poison. Many people consider douzhi'er, fermented bean juice, as Beijing's most typical traditional drink. But consumers hold radically different opinions about it.
2013-06-23About 900 kilometers away from Xuyi, in Beijing, restaurant entrepreneur Hua Lei is preparing to hold a crayfish festival from June 21 to 23.
