Overwhelmed by too many choices? A little bored with the usual starters, mains and desserts? Break the mold and order differently.
He is old school, a chef who started from the bottom rung as the lowliest kitchen apprentice. But look at him now.
Tino Giuseppe's new menu at Favola is his latest brush with food as art, Mike Peters reviews his works.
Kenny Fu started culinary training as a Western chef, then got exposed to classical Chinese elements in a fusion restaurant. He has now gone full circle.
He oversees one of the most respected kitchens of China, where the imperial cuisines from the Qing Dynasty courts are still replicated every day.
They created one of the greatest epicurean culture in the world, but China's guardians of cuisine are having to move with the times to catch up with the rest of world at warp speed.
Spring brings a bounty of sensational seafood from the Yangtze River to Beijing's dining scene. Ye Jun reports.
Qingyunlou is known as Beijing's guardian of Shandong cuisine, but few people realize that it also has a Vietnamese restaurant.
Ma Cuisine is a jewel in the Chai Wan industrial district on Hong Kong island, although this newly opened French private kitchen is a little hard to find.
Bubba Gump's delivers seafood fit for a film crew, served up with a grand view of the island's Victoria Harbor. Mike Peters goes shrimping.
Fine dining and fine wines often come at a premium, especially in Beijing. However, all of that is about to change, at least for a week, with the launch of Beijing Restaurant Week.
It's a trend, especially in Shanghai, for men to take over the kitchen.
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