Below 100 yuan per head
Master Curry
Tue, 07/08/2008 - 05:47 — editorLocation(s)
My first assignment for BFIC.com was at one of the new dining hotspots in Shanghai; The Master Curry at Zhong Shan Park’s Long Zhi Meng Shopping Centre, very conveniently situated near Zhong Shan Park’s metro and pearl line stations, on the 6th floor of the shopping centre.
Song Yue Lou
Sun, 04/27/2008 - 05:29 — editorLocation(s)
This 97 years old restaurant caters to a strictly vegetarian clientele, offering both vegan and lecto cuisine. In addition to ingredients traditionally associated with vegetarian cuisine, the chefs also use taro, soy fiber, sea weed and other new using ingredients acceptable to the non-carnivorous.
Legend
Sat, 04/26/2008 - 05:05 — editorLocation(s)
The cuisine is essentially Sichuan in tone. The chef has opted for classic, yet exquisite dishes, largely embracing the traditional but with a few forays into more novel gastronomic territory. The majority of the dishes though are redolent with authentic Sichuan flavor. The rabbit meat from old
Annie's Cafe
Thu, 03/20/2008 - 16:03 — editorLocation(s)
There are over 20 types of pizza of fered here, from onion and tuna. Hawaiian, and pepperoni to deluxe pizzas and many more. Their trademark "Annie's Pizza" is made from tomato sauce, mozzarella cheese, smoked meal, sausage, roast chicken and red peppers, and is cooked for seven to eight minutes in the oven.
Han Na Shan
Mon, 03/17/2008 - 10:41 — editorLocation(s)
“Han Na Shan” is a Korean barbecue restaurant in Beijing. The barbecue here is tender and delicious, and paired with traditional seasonings. The squid-topped rice and the cold noodles are especially appealing. The meat is so tasty that even if you are completely full, you are loath to leave anything uneaten.
