最新文章
A Talk with Chef Paul Pairet: UVD and more… | TastyTrip
We do the menu D for the 10-year anniversary of UV. I have always wanted to do this over the last four years but every time I was interrupted.
【10.18】 2021 TastyTrip Gastronomic Forum: Featuring Michelin chef of Huadong Deng, Yong Ding and Jingye Xu
Cooking is entrenched in culture, accentuated by technique, and inherently, a study of science. Traditional dishes are the summation of the experience of previous generations,
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.
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.
【10.18】 2021 TastyTrip Gastronomic Forum :Featuring Gary Yin, Three-Starred Chef as the Keynote Speaker
This year, TastyTrip Gastronomic Forum will be presenting three major sessions, including “Chinese Cuisine: Innovation and Inheritance”, “Food as Language: Restaurant Industry East MeetsWest”, and “Humanity and Sustainability in the Restaurant Industry”.
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.
