James T. Areddy of the Wall Street Journal paid a visit to some of Shanghai's most popular North Korean restaurants following news of the demise of the "Dear Leader" Kim Jong Il. Here's what he found more ›

India Real Time reviews 5 restaurants where you can do just that, but you'll have to fly your way to New Delhi to sample the new hybrid cuisine. Classic hallmarks of "Chindian", writes Margherita Stancati, are the use of paneer (a type of cottage cheese used as a meat subsitute in India), "Manchurian", a generic gravy that can accompany "anything", as well as cauliflower, coriander and cumin. Mmmmm.... more ›

The WSJ's Alan Paul attempts to learn the art of making jiaozi from his ayi before leaving China.
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On Sunday, we enjoyed our first hairy crab of the season for the ridiculously eye-popping price of RMB15 at the Lisboa Yum Yum Pot Restaurant at Infiniti Plaza (138 Huaihai Zhong Lu), and it tasted not too bad. Under the terms of the promotion (see picture on the right), each diner is limited to one crab to be consumed at the restaurant (ie., you can't get it at that price as a takeaway), and if you want more, you'll have to pay more at RMB28 which is still a very good price. At first we wondered how the hell the restaurant could make a profit at that kind of price but all questions disappeared by the time we left the restaurant, stomachs content. If this was a marketing gimmick, it worked on us alright. more ›

Let the “Good Times” roll! Yes, Shanghai *finally has dosa (at least 10 types) and idli served with coconut and tomato chutney. With Vedas, Bukhara, Indian Kitchen, Masala Art and other Indian establishments here for years, you would expect these South Indian delights to have landed in Shanghai long ago, but to our knowledge this is a first. more ›

Once in a while, we feel trapped in a sea of ordinary looking restaurants lodged in the bowels of malls. Nizang promised nothing of that. The restaurant is located in the back of a housing estate along Dongchang Lu in Lujiazui. A short stroll past apartments and small shops will land you in front of Nizang’s blazing neon signboard. more ›

We read a fair amount of China-related news, and it's hard not to get a bit apathetic about it all, since so much of it seems to revolve around the same few topics. Slate's article, however, touches on something we don't normally hear about: China's tomato products industry.:China, it turns out, now grows more tomatoes for processing—the kind that get turned into ketchup, pasta sauce, salsa—than any place in the world besides California, and maybe... more ›

Someone told us recently that there was a new Mexican burrito place called Cal Kitchen that opened up not that long ago on Dagu Lu, and being long-time residents of California, we decided to see if it lived up to its billing as place for authentic Californian/Mexican food. Long story short, it doesn't. We ordered a big chicken burrito that in better days, might have been a contender—but as it was, it was a soggy... more ›