manager
Michelle
通过中国顶级东西方学术展览, 包含视觉艺术与讲座等大型活动与精彩议题，为本地时艺界带来出众文化思潮。
manager
通过中国顶级东西方学术展览, 包含视觉艺术与讲座等大型活动与精彩议题，为本地时艺界带来出众文化思潮。
On the day I walked into Hangzhou Botanical Garden, the leaves at Taoyuan Ridge had already turned a lush, overwhelming green. The plum rains had not yet begun, and the summer heat had not fully set in. In Jiangnan, these are the most comfortable days of the year.
For a food lover, describing Asador Etxebarri is extraordinarily difficult.Over the years, I have dined at countless restaurants, but only a handful make me look forward to my next visit the moment I leave. Hidden away in the Atxondo Valley of Spain’s Basque Country, Asador Etxebarri has always been one of them.
這次受新濠天地邀請參加譽瓏軒與潮上潮的四手餐會，出門前想說先做點功課，上網搜尋發現，譽瓏軒在澳門餐飲圈已經是老 […]
I always prefer not to leave Taipei whenever possible, and my visits to Tainan can be counted on one hand. That said, food has always been the one thing that can pull me out of the city — and this time was no different. I took the high-speed rail down south for a 24-hour flash trip to Tainan, and for good reason: L'évo, the two-Michelin-starred French restaurant from Toyama, was making its first-ever Taiwan appearance with a four-hands dinner at Tainan's Yu-Dao (予島). Two restaurants I deeply love, joining forces — an opportunity too rare to pass up.
It had been over half a year since my last visit to Shanghai, and Rambu — Chef Jun's newly opened Southeast Asian restaurant — was one of the meals I'd been looking forward to most on this trip.
It was spring when I returned to Suzhou's the House of Xiding.I walked through that familiar wooden door, and once again came the greeting: “Welcome home.” Last time, I took it as nothing more than a heartfelt pleasantry. But hearing it now, I realized I trulyhadcome back.
The moment I hear we're going back to Oriental House, the anticipation begins, usually a full week in advance.
I grew up not far from where the Yangtze meets the sea. At home, we would steam a whole fish every few days. It is no exaggeration to say that everyone in my family has, at some point, ended up in hospital because of fish bones.
In a city like Tokyo, where there are always infinite restaurants to choose from, and given the limited number of meals during my stay, deciding what to eat each day is my foremost concern.
The moment I hear we're going back to Oriental House, the anticipation begins, usually a full week in advance.People like to call it a "dangerous" place. With that many dishes made to go with rice, one bowl is never enough. Surrendering to a pleasant carb-induced haze feels almost inevitable. Last year's off-menu still lingers vividly in memory. By the end, not a single grain of rice was left in the bowl, every last one slicked in sauce, yet I still couldn't bring myself to set down my chopsticks. I once posted a photo of their prawn-laced mapo tofu with steamed egg, and it sent friends into a frenzy, urging me to book again. Now there are hundreds of tables ahead in line. Even calling right at the start of the month barely guarantees a reservation.
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