Dining Articles

3261 Articles found

[Radar]: The Boulevard

The Boulevard has opened softly on Baoqing Lu. Prohibition-era drinks, classic supper club grub...

Ippoh is Closing, Heading to HK

Unfortunate news comes to us from Ippoh. Come month's end, the tempura specialist is shutting...

[Radar]: The Oyster House

Anyone notice that loud shucking sound out in Western Jing'an lately? Oyster maven David Brode's...

Restaurant Review of the Week

This week, MirrorMirror reflects on all the "Filipino's [sic] with their natural charm and skills...

[Industry Nights]: Corwin Leong

The grillmaster in chief at Morton's exposes his ravenous appetite for offal, street barbecue,...

New Meat: O'Steak

New French steakhouse O'Steak slings the meat on Xingfucun. Here's a tour around the menu and...

Nanbantei Has Closed

[UPDATE]: We now have confirmation on what will replace Nanbantei. It will be a Domino's Pizza....

[Radar]: Ochobo

The folks behind Sushi Oyama and Kappo Yu have quietly opened a brand new kaiseki restaurant. 25...

The Brunch List: August '13

Here's the monthly random round-up of brunches out there in Beijing. New brunch menu at SALT, a...

Has the Cronut Craze Already Hit Shanghai?

...Eh, not really. But there's nothing like a hyperbolic and somewhat misleading headline to draw...

Reasons Not to Eat Stinky Tofu: #729

I heard this truly repulsive story over the weekend. A friend and his girlfriend were in a fairly...

Restaurant Review of the Week

This week, RyBorg deems Hayas a restaurant worthy of Gordon Ramsay's Kitchen Nightmares....

Big News from Franck Bistrot: Renovations, New Resto and More

Lots of big news comes to us today from Franck Pecol and his mini restaurant empire in Ferguson...

Sunday: Farewell Pop-Up Party For Vinh Nguyen of The Grumpy Pig

Chef Vinh Nguyen of The Grumpy Pig is outta here. He's leaving Shanghai for greener pastures. So...

New NY-Style Pizzeria Open on Xiangyang Lu, Get a Slice for 5rmb

[UPDATE]: The 5rmb per slice deal is off. Guess they didn't really think that idea through....

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