2013-06-25The restaurant serves typical American food, including giant big burgers, salads, and chicken wings in big plates.
2013-06-22While many other global celebrity chefs flocked to Hong Kong and Shanghai, Yannick Alleno chose to start his first restaurant in Asia in the capital of the Middle Kingdom. 
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2013-06-08China is the biggest producer of white asparagus in the world, though it is rarely seen in local restaurants.
2013-05-18Rainbow, a fine-dining restaurant at the Crown Plaza Sun Palace Beijing, offers a new menu with a range of seasonal flowers and vegetables from Yunnan province that will be available until the end of June.
2013-05-11It is no surprise that a chef in his mid-20s will start his career in the heart of Beijing's most happening area.
2013-05-01Located along Shichahai Lake, Kaorouji is a restaurant where one can experience how Beijingers grilled lamb in the 19th century.
2013-04-28It has been a cool spring but that has not deterred Beijing restaurants from celebrating the season with new menus.
2013-04-21The special roasted pork fillet soy soup is the king here: A bowl of golden noodles swimming in a steaming hot, fragrant pork broth, topped with pork, bamboo shoots, spinach, seaweed and the twin eyes of a halved soft-boiled egg. This is why you go to Invincible Ramen: for a ramen that can't be beat.
2013-04-07Eatalia in Di'anmen is a fine place for intimate celebrations. From the time you enter, you feel welcome and relaxed, despite the fine-dining setting that includes mood lighting and crisp white tablecloths. A large bar at the front of the restaurant is a fine place to wait for the rest of your party to arrive whilst enjoying a glass wine.
2013-03-31One of the best-known signatures of Nobu Matsuhisa is the lunchtime bento box that is served in every one of his restaurants.
2013-03-24It 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.
2013-03-17Imagine being presented a plate with a long, rectangular brick of fudge topped with paper-thin slices of sugar-glazed apple. But as you lift a first fork to your face, your nose tells you that it's not fudge at all. It's richer. Thicker. Earthier. More cloying. More inspiring.
2013-03-02Many Chinese know Kobe for its great beef. It is said that Kobe cows are raised in luxury: listening to music, drinking beer and enjoying massages, which results in the beef's marbled patterns, great taste and texture.
2013-02-17The restaurant is spacious without seeming cavernous, and has tables to suit dining parties large and small. The decor is modern-chic, with careful lighting and dark wooden tables.
2013-02-02China is huge enough that regions in the north and south seem like two different worlds.
