Dining Articles

3265 Articles found

[Eat It]: Guangxi Rice Noodles

From whole grains of rice to freshly steamed noodles, and in the middle of a notorious tourist...

Restaurant Review of the Week

This week in the world of user-generated content, some dude is recommending that you take your...

Free Eats And Drinks at Perry's and il Vino

Two new spots just opened on the north Xiangyang strip by Julu Lu at the corner by Room and...

First Bite: Miss Chuncheon, Homestyle Korean on Fumin

This small, five-table Korean restaurant Miss Chuncheon opened up shop at the corner of Fumin and...

Seas of Cheese: On Eating at That Fondue Place

Sailing the seas of cheese at "Swiss Cheese Fondue". This place serves pots of cheese! That you...

[Radar]: Husk

Inside the latest from Charles Cabell, a "Restaurant and Martini Kitchen" concept dealing in...

The Brunch List: November '14

November's brunch list is in. This month, we've got family-style gluttony, big British brekkies,...

Heads Up: Chi Fan for Charity is This Saturday

If you're someone who self-reflexively uses the word "foodie" and also likes to give money to...

Dispatch from Xindong Lu: Cows Creamery, XL

A photo-heavy tour of a couple of new ones now open on Xindong Lu: Canadian ice cream chain Cows...

Restaurant Review of the Week

Wow. Shit is just sliding downhill at Mr. Pancake House. Click here to read about yet another...

First Bite: Mangi

This Italian restaurant has been up and running for a little over a month now. I know. I'm in...

Upcoming Openings on Nanjing Lu: Contstellation 5, Kota's 2, Glo London 2, Lao Jishi

I've been hipped to quite a few "Coming Soon" signs for some popular venues around town....

[The Review]: Remedy 365

Alvin Leung of Michelin-starred Bo Innovation in HK has designed the menu for this casual eatery...

Nicholson's: New Butcher Shop on Wuyuan Lu

Unless you're buying pork spare ribs at your local wet market, butcher shops are something of a...

Eat This: The Cree-Osh

The Pudong Shangri-La has made a new contribution to the world of hybrid pastry research....

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