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[On the Radar]: Craig Willis is up to Something on Wukang Lu

A little something about Something, a something or other somewhere in the FFC.

We Waited Two Hours and Ate 7,000 Calories at the New Cheesecake Factory

Was it worth eating a day-and-a-half worth of food in one sitting?

[On the Radar]: Food Theory

Some of Shanghai's most legit Taiwan xiao chi is at... a cooking studio.

[First Sip]: Glory

Shanghai cocktail maestro Cross Yu’s new lounge bar and café.

Green Common is Delivering 10 Kuai Beyond Meat Burgers Until Friday

Snagging a meatless burger without having to break the bank.

[First Bite]: KLAY

Indian restaurant serving up pricy little bites of Indian-fusion; be mindful of the queue

[On the Radar]: Ottimo

Flexing for the gram with pasta in a pig’s bladder.

[On the Radar]: Sheng Yong Xing

A big-name roast duck restaurant from Beijing gets Bund-ified.

[On the Radar]: Green Common

The newest restaurant to test if plant-based meats can live up to expectations.

[On the Radar]: MAVIS966

A new bistro that has some room to grow.

[First Bite]: Atelier Izakaya

After-work drinking just got a whole lot yummier.

On The Radar: Blaz

A taste of the latest from the RAC team.

Failure, Debt and Million RMB Losses: Eduardo Vargas on Two Decades in F&B

Life lessons from 18 years of mistakes (and successes) in Shanghai.

The 10 Easy (Not Easy) Steps to Opening Your Own Restaurant in Shanghai

Well, it's about time someone had the idea. Here's how you, yes YOU, can open your very own bar...

Michelin Michelin Michelin? Michelin.

It's the Being John Michelin edition. Thankfully, there's a bunch of other stuff happening, so I...

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