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By: Christopher Pitts -

Commentary on the aftermath of the Farine scandal. Should Franck Pecol step up?
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By: Christopher Pitts -

An industry expert's insight on the dining scene in Shanghai: Should we be introducing new trends or following the lead?
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By: Christopher Pitts -

Can someone please explain to me what a “soft opening” is, and why I should care? One month, three months, six months. Where is the limit?...
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By: Christopher Pitts -

Guests often create relationships with chefs, managers and staff, especially when frequenting restaurants as a regular, and building those...
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By: Christopher Pitts -

As we wind down the unfortunate year that is 2016, its time to look ahead into the yonder of 2017 and be on the lookout for the next latest and...
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By: Christopher Pitts -

This year has been a swift and tumultuous journey, and as many in the industry would agree, it has been the best and worst year ever for Shanghai...
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By: Christopher Pitts -

The Dish columnist Christopher Pitts on food festivals in Shanghai—it's a lot of work, but chefs still love it. 
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By: Christopher Pitts -

Food delivery in Shanghai is one of the best and worst things about this city.   Each one of us has been saved by a late night booty call to Ms....
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By: Christopher Pitts -

Things that can ruin a good meal: finding a fly in your soup, over-salted anything and “Jingle Bells” playing in the middle of June. While we may...
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