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Travel

Affordable Cantonese

[2011-07-24 06:23]

I have been to Heng Shan Hui Cantonese Cuisine several times, and my impression is that it is a nice and comfortable place. But I had no idea how much it would cost, since all my previous visits were treats by friends.

ABC of good eats, from suckling pig to desserts

[2011-07-24 06:23]

I had a chance to eat at A Better Cooking (ABC) Kitchen in the Queen Street Cooked Food Market a couple of months ago, and shared a couple of their dishes with friends. It was an unplanned visit. We had been to a restaurant opening earlier and though we did sample a few dishes, we were still hungry and decided we wanted to have the roast suckling pig at ABC.

Take a taste of Taiwan

[2011-07-24 06:23]

The true gourmet will not have to go far to sample delights from Taiwan. Caf Dongxi, the restaurant at Les Suites Orient Bund Shanghai, is offering the signature dishes of Taiwan. It is housed in a boutique hotel managed by a Taiwanese group, so it has inherited the essence of the island.

New Chinese fast food

[2011-07-17 08:43]

How do you capture the palate of a nation of 1.3 billion, especially if you're something of an outsider? Tiffany Tan finds out how Yonghe King has risen to the challenge.

Happily going the whole hog

[2011-07-17 08:43]

Liberty Exchange is at Two Exchange Square, a place that I associate more as a great place to have drinks, but not as somewhere to have dinner. However, recently I had the opportunity to dine at this contemporary American bistro, and I have decided the food makes it worth a visit.

Food as medicine

[2011-07-17 08:43]

Beijing

Egging the issue

[2011-07-10 07:48]

It wasn't quite the assassination of the Archduke Ferdinand - the bang that started World War I - but a CNN web writer's potshot at century eggs last week had foodies firing back from every corner of the Chinese cultural world.

Accidental discovery now national favorite

[2011-07-10 07:48]

Zhao Yuyi, a 42-year-old worker who has been making century eggs for more than a decade, explains the process that turns normal eggs into the deep, dark delicacy.

Shaoxing wine and fennel beans

[2011-07-10 07:48]

It is a lifestyle long past, when diners in long robes lingered over tea and nuts and exchanged convoluted discourses on current affairs and the latest winning essays by the top scholars of imperial examinations.

Milk, milk ... more milk

[2011-07-03 08:28]

In China, many of the best chefs come from Guangzhou, and in Guangzhou, many of the best chefs come from Shunde, especially from the district of Daliang. Apart from its famous sons of the kitchen, Daliang is also known for its unique use of milk in its cuisine. Some, like the signature Daliang fried milk with crab meat and pine nuts, is savory, but there are lots of sweet options from other parts of the region.