We sat down with CaliBurger girl Candice Nunes ahead of CaliBurger's official grand opening on Jan. 26 to get all the deets on Cali's meats.
Tell us about CaliBurger. CaliBurger is an exciting new hamburger restaurant that features fresh, made-to-order, California-style burgers! What this really means is a ... Read More
In honor of the restaurant's tenth birthday, we sat down with T8's head chef, Adam Liston, to find out how he's keeping things fresh.
How have you been pushing things forward at T8?
Well, the philosophy has always been that it’s a group effort. It’s ... Read More
We sat down with Jeremy Harris, Executive Chef at the Renaissance Zhongshan Park Hotel's Azur restaurant to get the scoop on his updated lunch menu.
We hear you have a new menu.
It’s not so much a new menu as it is a re-launch of our lunch option ... Read More
Just because it's summer, it doesn't mean that we have to miss out on our favorite soup. We caught up with Urban Soup Kitchen’s Rick Teh to find out more about soup in Shanghai.
What’s Urban Soup Kitchen about?
We’re about bringing affordable, healthy comfort ... Read More
Flying Chef is a Shanghai-based service where you can book an experienced Chinese chef to cook in your home for private dinners and events. We caught up with Li Maosheng, the head chef, to find out about the benefits of ordering a Flying Chef.
What’s Flying Chef?
We’re ... Read More
Grant Brunsden, head chef at M1NT Restaurant and Grill, has some new steaks on the menu. We caught up with him while he was behind the grill, to find out more.
Tell us about the new cuts on the menu.
With what’s been going on with the Australian dollar ... Read More
What happens when you cross foodies with Facebook? Answer: Mamazuofan. Julien Chiavassa has just launched the new social networking platform for amateur chefs and food lovers in Shanghai. We caught up with the culinary king to find out more.
How does Mamazuofan work?
There are two types of people on ... Read More
Pizza is universally loved around the wold and Davide Dulcetta proves this. He has made pizzas in Sicily, Madrid, Australia and now China. We caught up with chef from Pizzeria Alla Torre to find out a bit more about his new gig in Shanghai.
How did you end up in ... Read More
We caught up with Pinnacle Peak owner Steven Smith to talk about a life in the F&B industry
How'd you end up in Shanghai?
I started out in San Francisco in the early '60s, then went to Europe where I ran a club in Ibiza from the '70s ... Read More
Our sweet tooth was aching so we headed to the luxury cake boutique Revital's Studio and caught up with head pastry chef and owner, Revital Melech. She told us all about how cakes and creativity come together.
Tell us a little about your background.
I have five years experience ... Read More
The Boxing Cat has a new brewmaster in town working behind the scenes. Meet Michael Jordan (yes.. Michael Jordan), the Boxing Cat Brewery’s latest team member creating those perfect pints you love to drink. We caught up Michael over a few beers to find out how things are going ... Read More
From a distance, Wan Li Xuan seems like a serious Chinese restaurant. We headed over to the dining spot to chat to head chef Owen Wang and found out that things aren't so serious behind the scenes. It seems like the team mantra here is that work is all ... Read More
Chef Paul Pairet is on the cutting edge of the Shanghai dining scene and this February, he is going to challenge the act of dining itself. Ultraviolet is his new experimental restaurant which will create a unique dining "experience" unlike any other in the world. Intrigued? We were. We caught ... Read More
Sitting atop the Pullman Shanghai Skyway Hotel lies the elegant French restaurant Le Ciel. We caught up with the restaurant's head chef, Alain Denis, to talk about his turbot-charged lifestyle and find out a bit more about the sky skimming dining spot.
How long have you been working in ... Read More
We stopped by the Amici kitchen to chat to head chef Kocsisek Horst. While the busy chef seared, sauteed and sauced up dishes he told us all about his European influences and what he thought of cooking in China.
You're now cooking at Amici at The Longement. Who got ... Read More
We chat to Tomaz Hladnik, the founder of wine spot Enoteca. He tells us all about the new Lujiazui location, Enoterra, and his expansion plans for the wine emporium.
How did Enoteca come about?
The idea that started it all was to have a wine shop where you can buy ... Read More
We cornered Feng Jianwen to ask him some questions about his newly opened Southern Barbarian in Lujiazui. The Yunnanese restaurant is the second for Feng Jianwen (the first can be found on Jinxian Lu) and opened recently alongside the new hoF.
How did you end up in Lujiazui?
I wanted ... Read More
We chat to JC Mandarin’s Manfred Wimmer about his one of his greatest loves; the Shanghai dining scene.
What do you like most about cooking?
The chance to make people happy. You see people coming back happy and this is the greatest satisfaction.
And how long have you been ... Read More
The Wonderkid
Why open a Mexican restaurant in Shanghai?
I wanted to be somewhere with a lot of excitement and movement, and Shanghai is the economic engine behind China's growth. Before I came to Shanghai, I was working for JP Morgan in Delaware, but the office setting wasn't ... Read More
When did you start making chocolate? It began in 1986, when I was at The Portman Ritz-Carlton, Shanghai as a pastry chef, doing chocolate on the side. I got into it in 1998 though, because of a good opportunity. The Ritz had brought in Eric Perez and we got along ... Read More
Wine Master
Do you go by the "golden laws" in wine and food pairing? There's no "golden law" when it comes to food and wine pairing, in my humble view. If you want a white wine with your steak, well, so be it. It's a matter of taste ... Read More
Creative Tapas King
El Willy means “The Willy,” right? Yes. Why are you “The” Willy? Don’t be modest! It actually all started as a joke because it sounded similar to the famous Spanish restaurant El Bulli (The Bulldog). As Willy is my nickname, it was funny, also when translated ... Read More