Welcome to Shanghai
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Crystyl has been covering Shanghai's food scene for international and domestic publications and TV programs for almost a decade. She has contributed to several magazines, including Condé Nast Traveler, Food & Wine, Travel+Leisure, Departures, and AFAR, among others. She was the food editor of Time Out Shanghai for five years, covering the city's culinary scene from street food to Michelin-star restaurants. Crystyl also lectures at various universities and consults for multinational companies on China's food scene, and she is a restaurant critic on International Channel Shanghai's "Fine Dining" TV program. Originally from Boston, she moved to China seventeen years ago as a student and has previously worked as a correspondent for Time Warner's Asiaweek magazine.
Graham Earnshaw is a publisher and writer with several decades of experience in the China world. He is Publisher of Earnshaw Books and China Economic Review, and CEO of SinoMedia Ltd, which handles media business including book imports, publication design and printing. He has written a number of books himself, including On Your Own in China (1984), Tales of Old Shanghai (2008) and an account of his continuing walk across China, The Great Walk of China (2010). His translation of the Louis Cha kungfu novel The Book & the Sword was published by Oxford University Press. He studied law at the University of Sydney and has lived in the China world almost continuously since the mid-1970s and is a regular speaker at universities, schools, and to business groups. He speaks Mandarin and Cantonese fluently, and his English is said to be acceptable.
Growing up in a traditional family in Shanghai, Terry brings a wide range of deep insight in Shanghai's local culture, especially in art and history. With his passion for contemporary art, Terry has been managing various galleries M50 which helped him build exceptional expertise in the area's historical backgrounds. Besides art, Terry enjoys traveling around the world and discovering different types of art in multi-cultural environments as well as exploring world-wide cuisine.
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