My last visit to Feng Wei Ju was definitely before COVID, so I am glad to make it back during one of my recent Macau trips in March. A quick...

"It's actually my birthday today..." Chef Andre shared with us this in a timid manner as he dropped by our table at the beginn...

We confirmed our booking at Sichuan Moon as soon as we knew Chef Andre would be in Macau at his restaurant on the same weekend we were in to...

Perhaps no non-Chinese has written more about Sichuan cuisine than Fuchsia Dunlop and when she's in town recently to introduce the new m...

I don’t really buy the PR rhetoric that the décor of Grand Majestic Sichuan took inspiration from an old “ritzy supper club” in the 60’s, bu...

Hong Kong people seem to have bottomless appetite for Sichuan food with more and more Sichuan restaurants popping up around town. Chuan was ...

Sichuan Lab might easily be overlooked by passers-by with its dark decor resembling more like a night club and the nondescript, unmarked ent...

As we were slowly going back to normal in terms of social activities, a few weeks ago a few friends and we got together for something hot an...

While I thought it’s strange to spend time at a hot spring resort in the middle of summer, I have no problem eating at a hotpot restaura...

Sichuan cuisine is perhaps one of the most well-known yet least understood style of cooking in our culture. As representative Sichuanese d...

Many of us were fans of Chef Kaitak Chan's innovative take on Sichuan dishes combining traditional and modern techniques, so with the ...

I began the "weekend of speakeasy" with a short hop to my friend Mina's kitchen studio in Chaiwan for a one-night only ...

We went for an early dinner in Macau before taking the evening ferry home to conclude our whirlwind weekend getaway. I have heard good wor...