I made a whole-roasted ayam percik for a two-week collab with rotisserie Dodu. Chicken, marinated in curry spices, coconut cream, and fresh lemongrass.
Easter Sunday is on April 4! Celebrate it with a bountiful brunch buffet and free-flow bubbly at The Portman Ritz-Carlton for ¥568.
In March 2021, Shanghai’s Pie Society brings back a week dedicated to all things British wrapped in fluffy, pastry dough. What does pie worship look like?
Hurry Into Heritage is BACK! Four weeks of 50% off drinks, 14 guest bartenders and 3 guest chefs at Heritage by Madison from February 16 to March 16.
Nomfluence is bringing back Malaysian Food…Between Buns! Stacking Malaysian food in sandwiches at Perch on Friday, February 5.
Chef Carlos Sotomayor is back in Shanghai for spell, and is cooking Peruvian food with a series of pop-ups all over town. This one at Mikkeller Shanghai.
Book your year-end company functions, Christmas and New Year’s Eve at Colca and Azul. Details on food and drink packages, catering and event spaces here.
The last pop-up of 2020. I’m doing Malaysian food again, this time at Liquid Laundry on November 11. Pork belly pizza, beef rendang, Nasi Lemak and more.
I’m back with another pop-up, this time at Mikkeller Tasting Room. Malaysian dishes fired on the barbecue—smoked rendang brisket, ayam percik and more.
Learn creative recipes made with JUST Egg from Shanghai chefs at this month-long event. Sign up for a free cooking workshop at Future Food Studio.
