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After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010.
The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai.
This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites.
He needs no introduction to the true Shanghai foodie who is most likely already a fan.
There’s a new charmer at Calypso at the Jing’an Shangri-La, and he believes in serving up sweets to the sweet.
Experiencing local cuisine is one way to know a strange place better, and nowhere else is it more true than in Singapore. Pauline D. Loh takes us on a street food tour of her beloved city.
The Lion City is well known for being a gourmet paradise that marries different ethnic influences into a delicious diet of dishes.
The competitive Yunnan cuisine market has a new player, Yun & Lanna, a restaurant that is blending the best of the region with a taste of Thailand.
Some Italians are bringing the country's‘Campari lifestyle’ to Shanghai while also building a growing brand.
Having dinner at Black Ginger is like an adventure – one surprise follows another. The whole experience from the entrance to the fine-dining restaurant until the end of the meal tantalizes all our five senses.
On the 53rd floor of the The Ritz-Carlton Shanghai, Pudong, diners at Jin Xuan enjoy some of the best views of the Hangpu River and China's most vibrant urban landscape.
They don’t accept bookings, and so half an hour before opening time, the pavement outside the restaurant is cluttered with eager diners, Pauline D. Loh recently joined the queue.
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