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Some books tell you what sort of food you should eat, based on your blood type. I once found out I am supposed to be vegetarian, a fact I found difficult to swallow, especially after I tasted my first bowl of beef brisket in clear broth at Kau Kee on Gough Street. I remember thinking: "This is one of those things I would find very hard to give up."

It's not the usual hot-and- sour with lots of fish and spices. Ye Jun gets pleasantly surprised.

A little Nepali restaurant attracts a mixed crowd of young, hip locals and expatriates with its eclectic culinary mix. Li Xinzhu tastes the exotic.

The food is hearty like the chef, and this is where Shanghai goes to savor the best of home-style Italian cooking. Shi Yingying browses the menu.

Six Michelin chefs are gathering for the ultimate cook-off. Ye Jun reports.

In winter, there is nothing like a bowl of snake soup to warm up the body. Donna Mah explains why this unusual delicacy is good for you.

Catch the last of the hairy crabs as autumn eases into winter. Donna Mah shares the feast.

Chicago steakhouse Morton's has opened its largest outlet at the International Financial Center, and Shi Yingying gets a first bite.

Degustation: a culinary term meaning "a careful, appreciative tasting of various foods" and focusing on the gustatory system, the senses, high culinary art and good company.