This is the tenth anniversary of Champagne Krug's single ingredient program, and as Olivier Krug likes to recount, it all started in Hong Kong with chefs like Uwe Opocensky at the Krug Room. I knew ...
The Compatriot is in town on a short stopover and had time for one dinner. I rattled off the names of a few restaurants but the one that seem to have caught his attention was Mián (紅棉), as it's more ...