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14326 Articles found

[My Weekender] with Jeff Young

Jeff is the founder and boss of I Love Shanghai Lounge, F&B consultant, entrepreneur, nightlife...

Interview: Ques Da Illlord

Charles Munka aka Ques is a Hong Kong-based French artist. He's been making a name for himself...

[AskMats]: Unwanted Advances

Hi, Last week my GF and I were having a coffee on Wujiang road. A girl (an ABC) sat next to...

ShContemporary Picture Gallery

As you while away the days until the ShContemporary become open to the lowly public, here's a...

Mural Turns Six, Remains Good Place to Get Wasted

Beloved basement bar Mural is turning six years old this Saturday. Here's whats going on for...

Still Too Many Chefs

The guys up at Factory are doing another Too Many Chefs on Tuesday, one of those dinners where...

Interview: Cojie from Mighty Crown

The first name in Reggae soundsystems worldwide is Japanese crew Mighty Crown. After forming...

Better City, Better Life: Family Li Takes One For The Team

Family Li Imperial Restaurant closed last month. It was a victim of the Bund reconstruction....

Eduardo Vargas is Ambitious: Part Four, Balthazar

Eduardo Vargas is going to Taikang Lu. His fourth new restaurant is called Balthazar, and it's...

Closed: Syzygy

Frank Steffen's casual, spacy restaurant out in Zhangjiang Hi-Tech park, Syzygy has closed. We...

Arts Roundup

As always, much hoopla surrounds ShContemporary, now in its third year at the Shanghai Exhibition...

S.T.D. Cooks with Gas

Local promoting junta S.T.D. has some cool shit going on in the next month or so that you should...

The Top Five: Oyama's Favorites

Takeo Oyama is the namesake chef of pocket-sized, upscale Japanese restaurant Sushi Oyama. 1....

Eduardo Vargas is Ambitious: Part Three, The New Azul

Azul had a makeover last month, on its way to becoming the new Azul, a modern Peruvian...

Eduardo Vargas is Ambitious: Part Two, Chicken

The second in Eduardo Vargas's new World Domination *by Vargas plan: La Brasa Chicken. It's a...

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