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You can eat like a king in China without paying much for the privilege, especially if you're man enough to sample the more exotic options from the menu—swallow's nest soup, anyone? If you don't have time to take a culinary tour of the country, you can sample most regional dishes in Beijing, from spicy Sichuan cuisine to every kind of noodle imaginable. But don't forget to try the city's best-known dish, Peking duck. Shanghai has a more international range of restaurants, from French to Thai. Again, it would be a shame to be completely seduced by the glamour of these places—easily done—and not taste the local cuisine. Be sure to sample the seafood (hairy crab is a must from October to November) as well as the xiaolongbao and shengjianbao dumplings.
Having wowed diners with his "New Shanghainese" cuisine at Three on the Bund, chef Jereme Leung has expanded his Chinese fine-dining concept to the capital. The...more
see the Beijing guideThis venerable restaurant in the heart of the city near People's Square has been open since 1744 and is renowned for its hairy crabs, a regional delicacy...more
see the Shanghai guideRestaurateur Howard Ing has brought together a three-Michelin-star chef and a sushi master to create the ultimate Osaka-style restaurant in Shanghai's new Sinan...more
see the Shanghai guideFeaturing a grand Beaux Arts exterior and postmodern interior, this seven-floor structure—built in 1916—rejuvenated the historic Bund with its 2004...more
see the Shanghai guideThe best Indian food in town, bar none, is served up at this restaurant, where there's a real clay tandoor oven in the kitchen. Among the succulent dishes...more
see the Hong Kong guideT8 is nestled in a 19th-century Shikumen home, gated by stone arcs and adorned with Asian antiques, but despite the old-school touches, this restaurant and...more
see the Shanghai guideOwned by Buddhists, this brightly lit, sparklingly clean restaurant serves flavorful dishes, all made without meat, onions, garlic, or leeks (the last three are...more
see the Beijing guidePacked with red-faced patrons eating lip-tingling fare, this restaurant—which is indeed operated by the Sichuan provincial government and staffed solely...more
see the Beijing guideGarrulous Irishman Brian McKenna cut his culinary teeth with Gordon Ramsay and is now cooking up his own brand of contemporary cuisine. After a...more
see the Beijing guideEntering Pure Lotus is like stumbling into a pleasantly surreal dream world. The nondescript parking lot entrance is disconcerting until smiling robed guides...more
see the Beijing guide
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