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Food
A Late-Night Yakitori Sure Bet: Sake Ichi on Shanghai's Dagu Road Stays Open Till 1AM
Opened in 2019, Sake Ichi was the first F&B venture from the Sake-X Group, specializing in Akikawa chicken yakitori grilled over binchotan charcoal. The mentaiko series and wagyu confit scallion skewers are standouts, and you can still order right up until 1AM.
Shanghai Portman Ritz-Carlton's Terrace 8 Returns with Open-Air Rooftop, Adds Mini Golf
Terrace 8, the rooftop restaurant at the Portman Ritz-Carlton, Shanghai in Jing'an, is back this season with a new mini golf course on the lawn, plus barbecue, Mediterranean-style snacks, and two-hour free-flow drinks starting from ¥129.
Sourdough Brunch at Shanghai's Fuxing Park: A French-Japanese Mashup of Foie Gras Toast and Fried Monkfish Buns
Fuxing Project, tucked inside Fuxing Park, has rolled out a new sourdough brunch menu built on house-made sourdough bread, featuring French-Japanese fusion dishes like foie gras truffle toast and fried monkfish buns. Available daily from 11am to 4pm.
Shanghai Burger Month Turns 5: 15 Restaurants Serve Up Peanut Butter Bacon Burgers and Squid Ink Soft-Shell Crab Burgers
The 5th Shanghai Burger Month runs May 1 to 31, with 15 restaurants each rolling out a limited-edition burger. Collect six passport stamps for a shot at over RMB 20,000 in dining vouchers, with Cheese From The USA and Vedett White joining in as sponsors.
In a Xuhui Alleyway, Shanghai, Oyster Omelet Gets Deconstructed with Western Technique
Tucked away in an alley on Wuxing Road in Shanghai's Xuhui district, Verdant is a brunch café by day and a Taiwanese fusion bistro by night. Chef Dante reworks oyster omelets and thousand-year egg tofu using molecular gastronomy techniques—though not every dish lands.
Tokyo's Hamburg Steak Rice Chain Hikiniku To Come Lands in Shanghai—After the Lines Died Down, I'm Still Voting for the Local Rival
Tokyo-born Hikiniku To Come opened in Shanghai's FUFU mall on Donghu Road this January, grilling Australian Wagyu shoulder to order and drawing opening-day queues. Now that the hype has cooled, a real test suggests rival Roumi Dami might be the better line to join.
BBQ Joint Opens Grab-and-Go Spinoff, Smokin' Bowl Packs the Craft Into a Torta
Smokin' Hog has opened Smokin' Bowl, a fast-casual spinoff, next to its Wuding Road flagship in Jing'an. Ditching brisket and ribs for bowls, tortas and tacos, chef Nacho's two torta options are where the real ambition lies.
Late-Night Oden on Shaanxi Road South: Sake Ichi Oden Recreates Tokyo Alley Vibes with $30 Highballs
Sake Ichi Oden, located on Shanghai's Shaanxi Road South, specializes in chicken broth oden, ramen and tsukemen, with highballs starting at 30 RMB. Open until the early hours, it sits right next to the Jinxian Road bar strip.
Western-Trained Chef Ling Pivots to Chinese Cuisine: Pepper Tree Reassembles Chinese Flavors Through a Western Lens
Shanghai's new-Chinese restaurant Pepper Tree comes from chef Ling, who previously ran steakhouse StoneSal and private dining concept HIK9. This time, he's channeling over a decade of Western culinary training into Chinese spices and cured meats.
Oyama Takeo Closed Shop Years Ago—His Disciples Now Run Half of Shanghai's Omakase Scene
Starting from Sushi Oyama, which opened in 2010 and closed in 2018, chefs at several of Shanghai's most popular omakase spots all trace back to the same lineage. Here's a rundown of eight go-to restaurants, their chefs' backgrounds, signature dishes, and price points.
McDonald's Korea Refreshes Happy Snack Lineup: Bulgogi Burger Joins for the First Time, Cold Brew Coffee Drops to 1,000 Won
Starting the 20th, McDonald's Korea has updated its popular value-menu platform Happy Snack, with both sizes of cold brew coffee getting price cuts and the regularly full-priced signature item Bulgogi Burger being added to the discount lineup for the first time.
Ask for Alonzo Rolls Out Sicily-Only Menu, Spotlight on Rigatoni alla Norma
Hong Kong Italian restaurant Ask for Alonzo has launched a limited three-course Taste of Sicily menu, available now through November 15 at HK$358 per person, spanning everything from yellowtail crudo to eggplant tomato pasta, channeling flavors from Sicily's eastern coast.
South Korean BBQ Chain Hanam Dwaejijip Sets Up Shop in Vientiane, Laos, Opening Its 25th Overseas Location
South Korean barbecue chain Hanam Dwaejijip has opened its 25th overseas branch at Kok Kok Mega Mall in Vientiane, Laos, entering the Laotian, Cambodian, and Myanmar markets through a master franchise agreement signed with the Kolao Group.
Causeway Bay Food Map: From Basement Bikes to Michelin Stars, 19 Restaurants Hidden at the End of Staircases
From ninth-floor office-tower teppanyaki to basement Indonesian fare, Causeway Bay's best eats are rarely found at street level. This list rounds up 19 restaurants tucked into alleyways and vertical building spaces, spanning Michelin one-star establishments, old-school soy-sauce Western cuisine, and international flavors.
Joeman's Middle-of-the-Night Beef Noodle Craving Sparks Nationwide Buzz! 7 Must-Try Beef Noodle Soup Spots in Taiwan, From Michelin-Recommended to 4AM Late-Night Eats
Lately, the most talked-about food in Taiwan might not be some newly opened restaurant or trendy dessert everyone's lining up for — it's a bowl of "beef noodle soup you suddenly crave at 4AM."
Hu Jen Tang Marks 10th Anniversary with Revived 'Hu Wan Gift Box' — Three Sweet Potato Mooncake Sets Now Available for Pre-order
Yunlin-based sweet potato pastry brand Hu Jen Tang celebrates its 10th anniversary by reviving its early salted egg yolk pastry as the "Hu Wan Classic Revival Gift Box," launching alongside two newly designed sets, "Hu Ying Yue" and "Hu Ming Yue," all now open for pre-order on the official website starting at NT$638.
From OMA's Golden Pavilion to a Moroccan Palace: Foodie Picks Hong Kong's 12 Most Instagrammable Cafés
From Tsim Sha Tsui to Mui Wo, 12 Hong Kong cafés let spatial design steal the spotlight from latte art, spanning an OMA-designed cube pavilion and a flagship inspired by a Moroccan palace.
Hong Kong's 10 Best Tong Sui Shops: Where Old-School Loyalty Meets the New Fruit-Forward Wave
From the nightly queues outside C Dessert in Wan Chai to the almond tea at Green Wood Dessert in Sham Shui Po, this list rounds up ten Hong Kong tong sui shops, tracing what old-school signatures and modern fruit desserts each hold onto.
Time to Change the Frying Oil: Dune Brothers' All-American Twist on Fish and Chips, Using Beef Tallow to Fry Underutilized Fish
Dune Brothers in Providence, Rhode Island fries underutilized species like shark and skate in 100% refined beef tallow, adding crushed potato chips for extra crunch—putting three distinct twists on the classic fish and chips.
French Madeleine Specialist MADÉ Opens in Central, Localizes with Egg Tart and Black Sesame Flavors
French madeleine specialist MADÉ has opened on Lyndhurst Terrace in Central, making small batches with French butter and flour. Six flavors are available, including egg tart and black sesame, with a "buy more, get more" soft opening promotion.
Same Bottle of Greek Mastiha Spirit, Testing Room Builds a Fragrance, The Public House Steeps Pouchong Tea
Skinos, the mastiha spirit from Greece's Chios Island, makes its Taiwan debut with a limited collaboration. Testing Room breaks down the perfume logic with top, heart, and base notes, while The Public House folds red oolong, watermelon, and Kyoho grapes into the glass. Limited run through end of August.
No Gimmicks, Ten Years Strong: How Sakal Phoeung Turned Le Corto's Kitchen Into Saigon's Chef Nursery
From Sofitel to striking out on his own, chef Sakal Phoeung has spent a decade proving that a restaurant's longevity isn't built on reinventing concepts, but on discipline and cultivating people.
A Saint-Honoré Made with Jin Xuan Tea: Ladurée's Taiwan Chef Wins Global Title, Landing at Paris Flagship This September
At Ladurée's 6th Global Pastry Chef Convention, Taiwanese pastry chef Ann Li took the top prize with a Saint-Honoré reimagined using Jin Xuan oolong. The winning creation will launch as a limited release in both Paris's Champs-Élysées and Taiwan stores this September.
After a Stomachache, Tomoko Nagao Went Searching for Summer's "Mild-Tasting Drinks"
In the seventh installment of "Today's Kitchen Too," food writer Tomoko Nagao talks about how a bout of stomach trouble from an icy plum-shiso drink pushed her toward room-temperature, lightly flavored summer beverages—plus a kitchen habit of turning disposable chopsticks into stirring sticks.