Crystyl Mo (United States) Home town: Cambridge, MA Job: professional foodie
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Crystyl is an American writer and editor who has been based in China for 13 years. She studied Mandarin at Nanjing University and Qinghua University before becoming China Correspondent for Time Warner's Asiaweek magazine in Hong Kong. In 2002 she settled in her mother's hometown of Shanghai where she now writes travel, dining and cultural stories for publications in the US, Europe and China. Check out her tasty blog The Dish where you'll find her latest foodie revelations.
Joined the site 16 Jan 2007
crystyl's stuff
(20 most recent posts)2010: The Future of Shanghai Dining
Article As we look forward to the new year, t...
It’s official: Wujiang Lu’s street food vendors shut down
Article Local news reports say all vendors wi...
To Your Door: Tasty Delivery Meals for Dinner on the Couch
Article It’s officially freezing outside, so ...
Get in Line! These Fantastic Foods Are Worth Waiting For
Article Four Shanghai specialties people are ...
They’re Heeeere! Krispy Kreme Kraziness Can Now Officially Begin
Article Sooooo, KK lovers, KK fanatics, those...
Teahouses that Charm the Cold Away
Article Shanghai's teahouse gems and what to ...
The Cuisine Festival in Shanghai
Article The best eating and drinking in Shang...
Feast on Shanghai's Freshest Seafood at the Massive Tongchuan Lu Fish Market
Article #**Tongchuan Lu Savvy**# In 2008, ...
Shanghai Carnivores: Your Time Has Come
Article Henrik Hubschmann is a man with a vis...
The Quest for Good Muffins in Shanghai Complete
Article I go on food quests. Sometimes they l...
Café du Metro As Delicious As Ever, Now with Sunshine
Article This charming café’s second branch is...
Tansy Leaf, Durian, Lychee: Unique Frozen Treats In Shanghai
Article #Cold Comfort# **Shanghai makes room...
Learn How to Satisfy Your Chocolate Cravings
Article Chocolate and Baking Schools in Shanghai
Where to Buy Camellia Oil in Shanghai
Article Many readers wrote me asking where th...
COMMENTS
Teahouses that Charm the Cold Away Links to addresses are in the article! And both of these ...
They’re Heeeere! Krispy Kreme Kraziness Can Now Officially Begin If you haven't spotted it yet, KK is a 2-story space at 1...
Shanghai Carnivores: Your Time Has Come Hi all you carnivores. If you're interested in checking o...
We've Searched Far and Wide for Beijing's Best Bagels Mrs. Shanen’s I beg of you: open a branch in Shanghai. We...
The Quest for Good Muffins in Shanghai Complete Wow, suze, you set the bar pretty high! I've yet to eat a...
Shanghai's Greatest Noodle Dives Update on noodle hours: Chun He noodles seems to be open ...
THE DISH: How to Make Homemade Yogurt potatohead, glad you are interested in trying this out! h...
Homemade Lemon Cheese with House of Flour I would love to hear how your cheesecake experiment goes!...
Top Chefs Leave Jean-Georges, Head to HK Regarding Union J's launch: just got an email from Eric J...
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Hi Crystyl! Any chance on writing about how to eat well on a budget these days?
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Hi Crystal!
I'm from san francisco. just came out to shanghai about 3 months ago to open a restaurant! we just opened and you are welcome to come try out our food!
you post some very interesting stuff :) since you claim to be a professional foodie! i really would like you to come try out our food and get some opinions. drop me a line if you're interested and we can arrange to meet at the restaurant!
here's the restaurant info: Guilty Pleasure No. 66 ShanXiBei Road (near Wei Hai Road)
i just listed it on city so you can go check out some photos :)
hope to see you here!