If I had a glass of Champagne Jacquesson for every time someone asked me for a great wine bar to venture to in Shanghai, I would be very happy, and very drunk. Many expats new to this town, who’ve experienced classic European and even new world wine bars, have ... Read more »

Schizophrenically eccentric, thin-skinned, an iron fist in a velvet glove and just outright broodingly complex–these are descriptions that befit the world of Pinot Noir, and I am describing those who drink it as well as the wine. Mercuris Fine Wine Merchants in Shanghai hosted two exceptional Burgundy tastings, providing ... Read more »

Here's Pie in Your EyeIs there a niche market for pies in Shanghai? People here sure seem to like our pies a lot, but who doesn't like a tasty filling and great pastry? Loads of cultures have their version of pie, they just call them things like ... Read more »

Can someone please enlighten me as to the state of wine lists in this town? Greedy operators preying on confused customers continue to have ridiculous mark-ups, margins, gross profits and percentage of cost calculations that see generic wines valued at 100 kuai in the hypermarkets go for 500 on lists ... Read more »

The barbecue season is winding down. Has it been a grueling few months? A bit. The Shanghai summer is a little more hot and humid than I had expected and standing behind a barbecue does not offer much relief. Why do you think barbecues are so popular? It's just ... Read more »

Wine, like any other industry, has its players. At the big end of town, ASC rules the roost, influencing the market while dressed in the familiar "big business" attire, the dark pin-striped suit (how about some Miami Vice ivory linen, boys?). At the other end of the spittoon, the minors ... Read more »

The Last Month

If all goes well, when can we expect Stiller's to open? We're aiming to be in soft opening by the middle or end of August with the grand opening in September. So you're pretty busy. Yes, the construction is about 80 percent done but ... Read more »

The Queen of Thai

What first compelled you to start thaifoodstation? My mother, my auntie and Shanghai. Explain. My mother and my aunt owned a little Thai restaurant in Bangkok over 10 years ago. They thought I should start something here. The market for Thai restaurants at the time was ... Read more »

Burying a cow's horn full of manure at the autumn equinox and digging it up in the spring is but one of the many esoteric practices of Biodynamic viticulture. Yes, even in wine, "bio" is the new buzz word, and Michel Chapoutier from the Rhone Valley in France is ... Read more »

I travelled through the picturesque U.S. state of Oregon many moons ago. Just out of university and on my way to the bays of Seattle, stopping off in a forest of "Big Reds" to de-clothe and run naked among the bark seemed more than appropriate. The unconventional surrounds us ... Read more »

A Parisian PresenceWhat is the difference between a bistro and a restaurant? A bistro, in Paris, is not a place just to eat or drink, it's like entering somebody's place, and your attitude should be similar to a house guest. Meaning? You have some rights but also ... Read more »

I could be forgiven for feeling a tad nervous when heading to a recent Sicilian wine dinner at Casanova. I worried that disliking the Reserva would land me some broken knuckles or a pair of concrete boots at the bottom of the Huangpu. Nevertheless, my curiosity got the best of ... Read more »

Bringing the SwissnessWhat exactly does your title mean? Long hours, headaches, pain. [Laughs]. Basically it means that I head up the F&B department in the hotel, on both sides--I do the kitchen and the service as well. That's a lot of work. It's a very, very ... Read more »

While spread out on a chaise lounge at Lounge 18 on Wednesday, sipping what seemed to be a magic, bottomless glass of free-flow Mumm Champagne for ￥150, it occurred to me: Who actually buys Champagne here? I was once told that there are Champagne drinkers and there are Champagne buyers ... Read more »

Zagat Debuts in Shanghai

Right now the Shanghai Zagat Guide only reports on restaurants and hotels, do you plan to expand your coverage? Tim: We'd like to do more in Shanghai and make it more comprehensive, like the Beijing guide. There was a three year gap between the last ... Read more »