Mr Shanghai Zhu Jun Sets New Height with New Huaiyang Cuisine | TastyTrip
Nicknamed as “Mr Shanghai”, the handsome chef Zhu Jun started his own restaurant The Hut six years ago, which has now become a proven representative for new Huaiyang cuisine.
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Chinese Fine Dining Homogenisation: Does It Matter? | TastyTrip
The truth is, I do not want to see Chinese fine dining restaurants offer all-the-same mediocre dishes.
Forage for Nature Treasure in Yunnan | TastyTrip
This time visiting Yunnan has made me realise that it is a veritable world-class treasure box.
Dining Like a Song Aristocrat in Chengdu
Drawn to the aesthetics and innovative spirit of the Song Dynasty.
Exploring the Underrated Chinese Northeastern Flavor
Fengtian Restaurant is special. For Shenyang, it’s a beacon of spearheading the avant-garde for the city.
Ensue Shenzhen Narrates “Hippie” Soul of Chef Miles
Ensue pays respect to the local products but reveals openness and creativity thanks to the head chef Miles Pundsack-Poe.
Refer, a Breeze of Novelty to Beijing’s Culinary world
‘Borderless’ is a confusing expression in that it makes you wonder what the restaurant’s real strengths are.
Kenji Takeda – The Return of a Michelin-Starred Chef in an Exotic Land
Takeda's dishes convey a high level of complexity, yet each ingredient compliments each other, decking out a scrumptious array of flavours. Designed with a smooth consistency and creative twists, most dishes on the menu deserve all the WOWs and possibly more.
Why Not ? Chinese Upmarket ingredients in Western Cuisine
As these fine dining chefs are willing to challenge themselves against top-notch Chinese ingredients with their refined skills and talent, we might as well open our mind and show appreciation so that new looks of Western food can shine through in this foreign land.
Returnee Sommeliers Trigger the Boom of Chinese-style Bistros
The city of Shanghai has an early history of nurturing western-style bistros predominantly run by local foreigners. But recent years have seen them become a stage for young Chinese returnees, who have sniffed the huge potential of China’s food and beverage market.
