Could it be that I hang with a rather unromantic crowd? Or perhaps, it has more to do with the fact that most of us are still recuperating from the Lunar New Year festivities.
On a chilly Friday evening in Mong Kok, the spacious open dining room of Ming Court in the Langham Place Hotel is buzzing.
Kleine Zalze wines from South Africa have won 30 gold medals and five trophies in the past two years.
Are you suffering from a surfeit of the good stuff from all that holiday bingeing? Pauline D. Loh says it's time to eat vegetarian for a change.
There's always room for a good curry on the menu, and at home it can be done quite easily.
There's only one dessert that truly deserves pride of place on the Shanghainese family's Chinese New Year Eve reunion dinner.
In Beijing, it is customary to eat spring rolls at the Beginning of Spring or li chun, the first in a series of 24 solar terms on the Chinese almanac.
Straits Chinese cooks were the firstfusion chefs. Pauline D Loh recalls childhood treats of home.
Here are a few wines you can enjoy with family and friends, both at the table or in the lounge. They'll also look very good in a hamper or gift basket.
Wine distributors are stocking up in China, and the new season for good cheer is the Spring Festival. Pauline D Loh tracks the well-lubricated changes in China's drinking traditions.
Bobo are wheat buns that are about four times larger than the normal staple, the mantao, and the bobo with jujubes that Zhang just described is a traditional food in Shandong for the Spring Festival, especially in the eastern part of the province.
Luobo (radish) gao (cake) is homophonic to gaosheng as in bubu gaosheng or "every step brings a promotion".