Vote for Asia’s Best Restaurants for the 2011/2012 Miele Guide

Never before have gourmand demands in China’s major cities been so spoilt for choices. The diversity of Chinese cruisine has multiplied and fortified throughout the years and Shanghai has ushered an unprecedented boom in the city’s restaurant scene. Young protégés of celebrity chefs and kitchens are immigrating to China from New York and London to open new ventures. It certainly has no lack of gastronomes – it is a nation that is always eager to discover the next hidden gem in the local culinary landscape and certainly one that possesses an abundance of eateries across all tastes, and yet manages to remain unique and invariably exciting.

Celebrating Asia’s best chefs and restaurants, The Miele Guide is an authoritative and independent annual publication which evaluates and ranks restaurants across the regions, which is determined by the votes of an invited jury, professional restaurant critics, a jury of respected foodies and the public. Through a thorough jury and voting system, The Miele Guide gives much-deserved recognition to the establishments that showcase Asia’s culinary landscape.

The Miele Guide is a great resource for discovering world class food across Asia. Take part in recognizing Shanghai’s best restaurants by casting your vote.

PhatSH on WNYC

This is a bit late, but still a good read (if i do say so myself, *cough*) I contributed a little piece and a recipe for zongzi for WNYC’s Chinese New Year article, take a look! Even though Zongzi are traditionally eaten during Duanwu, in my family we always made them for Chinese New Year. I’m honored to be featured alongside NYTime’s Ava Chin and Fuschia Dunlop. Coincidentally I picked up Ms. Dunlop’s book, Shark’s Fin and Sichuan Pepper, just last week!

Enjoy the article!