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A Tourist’s Take on the Singapore Vs. Malaysia Food Debate
Like apples and oranges, it’s hard to pit, say, Kuala Lumpur’s fragrant, flavorful beef rendang against translucent Singaporean bak kut teh broth.
by Bailey Hu, 19 November 2019
Veganism's Slow March to the Chinese Dinner Plate
Spreading veganism in the Middle Kingdom can be a slow journey, but grassroots advocacy groups across the country are working to change that.
by Dominic Ngai, 29 December 2017
Will Chinese-Made Craft Alcohol Ever Take Off?
Meet the makers trying to change the face of Chinese-made alcohol.
by Betty Richardson, 19 May 2018
We Tried Baijiu Flavored Pocky and it's Surprisingly Good
We tried the new baijiu-flavored Pocky sticks and they are totally not bad.
by Joshua Cawthorpe, 17 September 2020
Shanghai F&B Scene in 'Hibernation' Due to Coronavirus: Logan R. Brouse
Brouse shares his thoughts on the impact the novel coronavirus is having on the Shanghai F&B scene.
by Matthew Bossons, 08 February 2020
Meet the Man Who Cooked for Chairman Mao
The unique culinary history of chef Dong Linfa.
by That's Shanghai, 25 July 2019
Restaurants Were Packed Again Once SARS Was Over: Michelle Garnaut
Michelle Garnaut opened her first restaurant in China in 1989 with M at the Fringe in Hong Kong.
by Cristina Ng, 08 February 2020
Big Spending Followed SARS, Stay Optimistic: Guangzhou's Wayne Shen
If you live in Guangzhou and like beer, chances are you are familiar with Bravo Brewpub & Kitchen, which is headed by Wayne Shen.
by Matthew Bossons, 08 February 2020
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All the Bing: A Guide to China's Favorite...
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China Visa-Free Entry Countries – The Full...
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11 Amazing Trips to Take Around China This...
April 19, 2024
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Guangzhou & Shenzhen Metros to Connect in...
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Does New Research Point to COVID-19 Origin?...
July 29, 2022
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37 Greater China Restaurants Make Asia's 50...
March 29, 2022
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WeChat Pay Seems To Be Unfrozen (For Now)...
November 17, 2021
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The 6 Most Viral Memes in China in 2015
December 22, 2015
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