For the past decade, French chefs within a thousand kilometers of Macao jockeyed for the position of being second-best.
The sap is running and the shoots are sprouting. Spring is definitely in the air, and in the kitchens. Ye Jun in Beijing gives us a preview of the new season's menus.
"I think it is safe to say 1949 Jinbao Jie serves one of Beijing's best roast duck," says Ye Jun.
Spring is a time for new beginnings, and plenty of restaurants have introduced new menus full of fresh ingredients just in season.
Eating Cantonese is an indulgence for any well-traveled gourmet, but when it comes to eating Cantonese at Man Ho, it becomes sheer decadence.
Suzhou cuisine has thrived on legends, history and natural flavors. Ye Jun finds out why it's still so popular today.
Peking roast duck may be the country's most famous duck dish, but people from Yunnan province always say the best ducks come from Yiliang county in the province.
Newly opened Indian restaurant Khajuraho at Sanlitun SOHO does a good job of adapting to Chinese tastes.
Tino Giuseppe's new menu at Favola is his latest brush with food as art, Mike Peters reviews his works.
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