Revolving high above the city, View 62 is two-Michelin-starred Spanish chef Paco Roncero's first foray in China. Rebecca Lo fastens her seat belt and samples his unique brand of molecular gastronomy.
What is the secret to an absolutely fabulous dish? Set aside the intangibles like passion or dreams, and you have only one answer - money. To create a top-class dish, you definitely need top-notch ingredients, and these never come cheap.
If you are in Guizhou province and ordering food in a restaurant, beware. The degree of spiciness the locals are used to is in a very different sphere, and neophyte diners need to adjust their expectations.
Aubergines marinated in the stock of 10 chickens. Jujubes and yams pureed, sieved and baked into a tiny cake. These culinary scenes from the literary classic A Dream of Red Mansions are about to come to life.
Flaky and crispy on the outside, soft and tender on the inside, a good croissant is all these and more at Le Salon et Croissanterie at Hysan Place in Causeway Bay.
Ultraviolet is a multi-sensory experience where you are surrounded with projections and soundtracks that correspond with each of the plates that arrive at your table.
MODO, situated in the heart of Beijing’s Sanlitun South Village, is one of a good choices for dinning and entertainment.
A chef with three Michelin stars like Yannick Alleno will go to almost any length to gain even a small improvement in a recipe.
Yannick Alleno is back in Beijing with an autumn menu that is simple, yet decadent.
Macanese staples and international fare in a garden setting has made Cafe Panorama a favorite with locals for the past generation.
Stylish Japanese sushi houses have always been a favorite of the young white-collar urbanites.
It is a bold chef who dares to add unfamiliar ingredients to a whole season's menu, but the experiment seems to have brought the dining experience up a notch.
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