Modern chic Chinese resto-bar Red Lotus by Modern Shang blooms at BGC
The Bistro Group’s first modern chic Chinese resto-bar just bloomed on April 1 at One Bonifacio High Street. Touted as the younger sister to Modern Shang, it has been called
The Bistro Group’s first modern chic Chinese resto-bar just bloomed on April 1 at One Bonifacio High Street. Touted as the younger sister to Modern Shang, it has been called
Popular Chinese restaurant Ling Nam is launching its brand-new Signature Fried Chicken on March 23, 2023, making this well-loved meal by Filipinos available anytime they crave it. “Fried chicken is
When the Chinese restaurant at Seda Vertis North opens by November, fans of Cantonese cuisine might see a familiar face in the kitchen. Executive Chinese chef Hann Furn
Paradise Dynasty, one of the 11 culinary concepts under the critically acclaimed and highly successful Paradise Group Holdings, opened its first restaurant on September 15, 2010. For six years now,
While some restaurants may have wine sommeliers, the Shang Palace in Kowloon Shangri-La Hotel Hong Kong has, in addition, a tea sommelier.
Ambassador Francisco Benedicto hosted a dinner at the Tsai Cheng Chinese restaurant in honor of a delegation of prominent businessmen from Sri Lanka.
The stretch of Chino Roces Avenue (Pasong Tamo), along Don Bosco Makati, has become an unlikely hotspot for restaurants.
Welcomed by a steady string of beelines and a headstrong horde of loyal followers, the world’s most affordable Michelin-star restaurant takes the country by storm, as Tim Ho Wan, Hong Kong’s legendary hole-in-the-wall eatery opens up a dim sum phenomenon that ultimately changes the way Filipinos enjoy their hearty pocket specialties.
There was a time, believe it or not, when the xiao long bao was fairly unknown outside China, and the few who tried to replicate it ended up with a forlorn, limp sac of dough bunched up around a meatball. The difference between that and this Shanghainese delicacy in all its glory is the subtle, cunning art of enclosing a mouthful of stock along with the minced pork in a wrapper that is thin yet elastic, so that it all bursts when bitten in a glorious draught of molten flavor.
Whenever there’s a new Chinese restaurant in town, there are words I long to hear associated with it: Hong Kong chef!
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