Guests can take advantage of sitting on the terrace that overlooks Chang'an Avenue.
It is rare for Beijing restaurants to offer swellfish because of its poisonous nature.
Morel's takes the plunge with a signature Swiss dish that rivals hotpot as a fun and communal way to spend an evening.
One of Shanghai's top Italian restaurants has managed to fuse food and art into one unforgettable dining experience, Shi Yingying reports.
Tradition has been on the menu at Red Capital Club since 1999. This month, the old gem gets a revamp as chef Yang Li adds five dishes to a menu already replete with gastronomic favorites of top leaders (Mao Zedong, Deng Xiaoping, and Zhu Rongji) and classics from the imperial kitchens.
METRO reporter Lian Mo talks to a top cook on how to make the city's trademark cuisine.
One of the best received dishes was pan-fried scallop with ginger, served on a sauce of mashed ginger with spring onion. The scallops were both fresh and flavorful.
Visitors to the Expo should head to Jade Garden, the city's No 1 Shanghainese restaurant, which has set up two outlets in the Expo Garden, Lu Hong says.
Beijing restaurant owners should look for opportunities to sell their cuisine to other parts of China and abroad instead of just thinking their food was superior.
According to executive chef Chen Junfeng, the menu is constantly updated, so customers feel they have a lot to choose from.
Purple Bodhi Restaurant's Yansha branch was a pleasant surprise: The food quality is excellent, and presentation is creative.
First a warning: this is not a place for the fainthearted.
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