Once, at a classmate's get-together, a male school friend asked me and another girl to go to a new mall nearby with him to fetch some clothes. We shook our heads almost at the same time - sorry, brother.
The first time it happened, an elderly Beijinger gently but firmly pressed his hand across my chest and pushed me back to safety. (Thank you, kind stranger.) Later, I did the same thing when an obvious newcomer stepped from the curb to cross the street when the light turned green.
It might be from the same people as Mosto, but new Sanlitun restaurant Modo is an entirely different beast. Alexandra Leyton Espinoza discovers the massive appeal of customer choice.
A total of 330 people, 46 hosts and 32 restaurants are joining forces to raise cash for three Beijing-based charities and that's just for starters, Todd Balazovic discovers.
My brother David sings his praises, and boasts of beef broth recipes he had secretly learnt from Toyo-san. That alone piqued my interest. David is, to say the least, a galloping gourmet who has eaten around the world, and if he is impressed, there must be a certain something there.
Why do wine-makers blend wines? Perhaps it is to get that magic potion that will appeal to all. The French vintners have done it for centuries, creating regional blends such as a Bordeaux or a Burgundy that we recognize from our infant days as wine-drinkers.
The Michelin Guide has not rated Beijing restaurants as yet, but there is no lack of fine dining prepared by the Guide's top chefs. A series of culinary festivities will be on this winter, some featuring masters who have already won their stars.
These are the city's municipal services buildings, government administration centers that normally house the area's wet markets as well. One level above the ground-floor markets are the cooked food centers, where you can find surprisingly varied and delicious dining options.
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Raymond Zhou
Op Rana
Berlin Fang
Zhu Yuan
Huang Xiangyang
Chen Weihua
