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From Travel + Leisure, Feb 2006

“With views of the Bund to inspire him, chef Paul Pairet offers up a wink-wink approach to his cooking: a giant french fry is paired with a ketchup sorbet; foie gras comes wrapped like a lollipop in tamarind accompanied by shots of hot green tea and cold champagne foam....” MORE>>

–Rob McKeown, “T+L Reports: Beyond General Tso's Chicken”

Last updated February 2006 lastArticle = 2/2006 and lastAward =