Shanghai, being a city which owns the first-ever mainland Chinese edition of the famed Michelin Guide, hosts numerous upscale restaurants. With an increasing number of famous chefs worldwide being attracted to open up their own restaurants in Shanghai in recent years...
Modern Chinese is the theme at the latest season of supper club concept “Table for Eight,” which was created by Ms. Wenye Li in 2014...
NAPA’s restaurant on the Bund 22 has been refurbished,so the overall space is very open,When you enjoy the great food and wine.You can overlook the Huangpu River and the Oriental Pearl Tower.
The MICHELIN Guide Guangzhou 2019 is launched today, the first two star restaurant makes an appearance, along with three new one star establishments...
Alchemist is opening its massive bronze doors to the public on July 4th. Art, drama, gastronomy and spectacular visuals blend into one all-encompassing multisensory experience at the latest addition to Copenhagen’s culinary scene...
“2019 TastyTrip Gastronomic Forum” is held on 29th, October by TastyTrip. The forum invites many famous chefs in Aisa, gourmets and restaurant operators to inspire and share their experiences, discussing how to “Think Globally, Eat Locally”.
Wynn Palace Cotai is pleased to announce the arrival of Sichuan Moon – a stunning restaurant with internationally acclaimed Chef André Chiang, at the helm.
The 2019 TastyTrip Gastronomic Forum will be held on October 29th (Tuesday) in Shanghai, with more new speakers debut.This year’s theme revolves around “Think Globally, Eat Locally” and will see the creation of many stunning new gastronomic thinking.
“2020 TastyTrip Gastronomic Forum” is held on 26th, October by TastyTrip. The forum invites many famous chefs in Aisa, gourmets and restaurant operators to inspire and share their experiences, discussing how to “Think Globally, Eat Locally”.
“2019 TastyTrip Gastronomic Forum” is held on 29th, October by TastyTrip. The forum invites many famous chefs in Aisa, gourmets and restaurant operators to inspire and share their experiences, discussing how to “Think Globally, Eat Locally”.
