Chef Eduardo Vargas, owner of Azul in Shanghai, at work.

Challenges of running a Western fine-dining restaurant in China, where every second guest is a food blogger

Media exposure can be a blessing and a curse, as a Shanghai restaurant given a Michelin star found to its cost, and there are other hurdles: sourcing quality ingredients, fickle diners, labour shortages and costs

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Chef Eduardo Vargas, owner of Azul in Shanghai, at work.
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