A reunion dinner is held on New Year's Eve where members of the family, near and far away, get together for the celebration. The venue will usually be in or near the home of the most senior member of the family.
Maison Boulud once again proved why it is considered one of the best both in terms of quality and service, at a recent lunch for media, that saw owner Daniel Boulud come down to Beijing to organize this special event.
There will be many meals to prepare as family and friends gather during the Spring Festival break. Pauline D. Loh suggests some easy but impressive recipes to wow them all.
Chef Dong Zhenxiang continues to stride along confidently with his new takes on classic dishes. Ye Jun takes a first bite at the new menu.
Years ago when I first arrived in Hong Kong, I used to frequent a tea house in Wanchai called Double Happiness.
Greenhouse restaurant sits on a quiet street in Hongqiao, one of the busiest commercial districts in Shanghai where many expatriate businessmen gather. The owner of the restaurant himself is from Taiwan.
With a visit to Senses Restaurant at the Four Points Sheraton Hotel always promising an experience to remember, we were very glad to have the chance to see what the culinary master at this venue had in store for us on this visit.
With an entrance road briefly cordoned off for the President of Fiji, I could not think of a more fitting introduction to Shanghai's only luxury hotel located directly alongside the World Expo Site – InterContinental Shanghai Expo, a five-star hotel that has been regularly entertaining dignitaries along side its regularly customers around the world.
Elegant, understated class is how I would describe the décor and atmosphere of the Chinoise story.
At an authentic Sichuan restaurant you don't need to worry about feeling uncomfortable afterwards. I learned this lesson from eating at Taoranju, which terms its cuisine Chongqing, or Chuanyu style.
Domaine de l'Arlot in the village of Premeaux in Burgundy has been practicing biodynamic cultivation techniques since 2003, after experiments started in 2000.
If the new restaurant listings in expatriate magazines are anything to go by, these are the best of times for the foreign restaurant business in Beijing.