It's a common scene at Huijia Creative Kitchen Bar in Taiyuan, in North China's Shanxi province. You might think they're the kitchen staff, but you would be wrong: they're the customers.

Mr. Pavanello, an Italian-born chef who has been in kitchens for 28 years, introduces how he makes suckling pig.

Wu Li Xiang restaurant’s Chinese Executive Chef Kam Siew Ton from Malaysia is providing a brand new menu full of his legendary Cantonese dishes.

How do you judge a Hong Kong-style restaurant? First you should ask for a cup of milk tea, as it is the most traditional beverage from Hong Kong.

Pauline D. Loh relives the chili crab memories of her island home at Jumbo Seafood Restaurant in Singapore.

Australian restaurateur gains fame on the mainland doing things by the book, but can't reopen her original restaurant in Hong Kong.

Nuage located in Beijing’s historic Shichahai area north of the Forbidden City, which features a well established Vietnamese restaurant.

Kan Pu Restaurant earns its reputation by its torch shrimp, pineapple rice and savory beef.
Open: 11:00 a.m.—24：00 p.m.
Price: 104 yuan/person, credit card accepted.      
Address: Floor 6, No.8 Workers’ Stadium West Road, Chaoyang District.
Tel: 010-65524945

An introduction to Repulse Bay in Beijing.