How to Love Soy Sauce, A Staple of Chinese Cuisine

Article The reputation of Chinese cuisine has...

Pop-Up Restaurants: The Global Trend that's Hitting Shanghai

Article If you love to browse the food sectio...

Going Solo: Erasing the Stigma of Eating Out Alone

Article It may sound trite, but I think one o...

The Pure Pleasure of a Perfect Pecan

Article Admidst the sensory barrage that come...

Resto-nomics: All the Other Costs of Running a Restaurant

Article Last issue we covered [food cost](htt...

The Price of Food: How Much Does Your Meal Really Cost?

Article Today I’m addressing a much maligned ...

China Steps Up To the Plate at the Bocuse d’Or Culinary Competition

Article One of my best friends during my year...

How to Get Great Customer Service in Shanghai Restaurants

Article Contrary to the general consensus, I ...

Staying Sharp: What Chefs Do When They’re Unemployed

Article While there are certainly exceptions ...

The Double Dish: Chef Austin Hu's 2012 F&B Predictions

Article **Last week we served up the [first h...

The Double Dish: Chef Brad Turley's 2012 F&B Predictions

Article **For this edition of [The Dish](http...

What to Eat to Beat the Most Killer Hangover

Article We’ve all been there before. You wake...

Zai Jian Old Friend: Saying Goodbye to a Favorite Restaurant

Article By the time you read this, [Fulton Pl...

Take a Byte Out of This: How Technology and Restaurants Work Hand in Hand

Article To be honest, I used to think that te...

Cook for a Cause: Where Are Shanghai's Charity Dining Events?

Article

The One Thing Shanghai's Dining Scene Is Missing

Article Recently I have found myself craving ...

Shanghai's Best Late Night Bar Eats

Article **I think the mark of a true gourmand...

How to Beat Shanghai’s All-You-Can-Eat Deals

Article We do many things to excess in the Pa...

Shanghai Chefs Go Solo

Article I gotta tell you, there really aren’t...

DIY Grill: A Guide to Throwing the Perfect Barbecue

Article **The end of summer is approaching fa...