Beijing & Shanghai's Best Restaurants - - 最佳餐厅 - Kurt Sheng

The Best Restaurants issue this year has come to our readers again. Thanks to our editors of Shangliu TATLER, we have been keeping our passion and keenness in exploring the huge map of cuisine in China. A spirit of precision, an impulse of romance, courage of creativity and a respect to tradition! Again, 2015 will be the year that brings you best of the best, as we have always promised since our first version in 2005.

We appreciate the consistent support from our judges who are conscientious in giving us guidelines and knowledge and make a powerful advisory group for TATLER. With their faith and emotion, we are able to reap the joys in growing together for the past ten years.

Best Restaurants 2015 is different from the other seven Asian versions being issued at the same time. From TATLER’s each editorial team in these areas, all versions present sharp observation in light of trend, diversity, quality and health.

For better guide to our readers, the 2015 version is getting more concise. The main content consists of “Why Go” and “TATLER Tips” in introducing environments, signature dishes, tastes, ingredients and some other tips, so it will be much easier for you to start. We have also added “The Awards” column that picks out the best 10 from 100 restaurants. These restaurants are champions in each single aspect that ranges from wine menu to desserts, from decoration to landscape and delivers to readers as more value as possible. Features include “Tips of Food Ordering”, “Sashimi Guide” and “Wine Guide“.

Finally, there is a long way for us. We expect there might be a memorable recall of food and delight for another decade.

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