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.
For the first time, the Michelin Guide for Shanghai, Jiangsu, and Zhejiang has been released as a combined edition.
From Taitung on Taiwan’s rugged east coast overlooking the Pacific Ocean, to Yuguang Island in Tainan in southern Taiwan, Nick Yang (Yang Po-Wei)’s restaurant has always been a destination in itself.
After the closure of Sinasera 24 and before the opening of YuDao at the end of last year, he remained relatively low-profile for a period of time.
Shanghai’s fine dining scene is highly developed and exacting. But if you focus only on fine dining, you’ll miss another deeply charming layer of the city’s food culture: Chinese bistros. For many travelers from outside China, this side of Shanghai dining barely exists on the radar.
With the Northern Italy Winter Olympics countdown underway and Milan Women’s Fashion Week just around the corner, many are planning a trip to Milan—but wondering where to find authentic local food.
Over the past years, we explored Milan through visiting time-honored local spots, buzzy neighborhood favorites, and of course, the one gelato spot unanimously hailed by Milanese chefs as the best in the city.
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