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Hotel listings

[2011-01-17 13:46]

Legendale Hotel Beijing has prepared two kinds of delicious Chinese New Year sticky cake gift boxes with two flavors - caramel and turnip. Niangao, or sticky cake, is a traditional Chinese New Year dessert and requires at least seven hours of steaming.

Many factors take bite out of foreign eateries

[2011-01-17 13:46]

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.

Biodynamic cultivation yields rich pickings

[2011-01-17 13:47]

Domaine de l'Arlot in the village of Premeaux in Burgundy has been practicing biodynamic cultivation techniques since 2003, after experiments started in 2000.

Secret of really hot food good chili

[2011-01-17 13:40]

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.

Marry Asian food with respectful wines, expert says

[2009-11-10 16:38]

If you've ever puzzled over the perfect wine for Thai tom yum soup or south Indian fish curry, a book by Asia's only master of wine takes the guess-work out of pairing an essentially Western drink with Oriental food.

Chinoise Story Spring Festvie Specialty Dishes

[2011-01-19 14:33]

Elegant, understated class is how I would describe the décor and atmosphere of the Chinoise story.

"Cake Boss" and family bake up elaborate creations

[2009-11-12 10:31]

With his New Jersey accent, strong devotion to an often bickering family and a bakery steps from the Hudson River waterfront, Buddy Valastro could be aptly cast as the personal baker to "The Sopranos."

An Indian winter warmer

[2009-11-13 10:18]

Here are some of my favorite soups that can be had with steaming hot white rice or Indian breads, for that perfect snow day meal.

Teppanyaki with an eye on health

[2011-01-24 09:27]

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.

Old-style teahouses hong kong

[2011-01-24 09:28]

Years ago when I first arrived in Hong Kong, I used to frequent a tea house in Wanchai called Double Happiness.

New beginnings at Da Dong

[2011-01-24 09:31]

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.

Still among the best

[2011-01-24 09:36]

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.

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