Shanghai winters have a way of getting into your bones. The damp cold. The grey skies. The wind that cuts through even the thickest coat. On days like these, you don’t want a salad. You want something that warms you from the inside out. This is
Read MoreWhen you think of Turkish food, what comes to mind? For many, it’s the image of sizzling meat on a charcoal grill – smoky, tender, and impossibly flavorful. And for good reason. Lamb and beef are the soul of Turkish cuisine. Unlike many Western cuisines where pork
Read MoreWhat makes a great kebab? Ask ten people in Shanghai, and you might get ten different answers. Some swear by the smoky char of a lamb şiş. Others crave the spicy kick of Adana. A few just want a simple chicken kebab that’s juicy, not dry.
Read MoreAsk ten people in Turkey to name their favorite kebab, and at least five will say Adana. It’s spicy. It’s smoky. It’s hand-kneaded with care and grilled over charcoal on a flat metal skewer. And once you’ve had a proper Adana kebab, every other kebab seems… ordinary.
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