Yes, but I want a fapiao with my fries
A marathon session with our company’s annual report last week has the “YES, we’ve seen progress, BUT the following needs to happen” attitude oozing from my pores. In that vein,…
Monthly Archives: April 2007
Yes, sounds delicious, but I don’t feel like corn-fed songbirds today
A marathon session with our company’s annual report last week has the “YES, we’ve seen progress, BUT the following needs to happen” attitude oozing from my pores. In that vein,…
Yes, but what about Bosh?
A marathon session with our company’s annual report last week has the ”YES, we’ve seen progress, BUT the following needs to happen” attitude oozing from my pores. In that vein, here’s part…
Dragon Fruit, Rickshaws and Wine
The all-male crowd seems to have abandoned Q Bar as its Thursday night watering hole. The place was lightly populated tonight (last night), which meant peace and quiet as I…
Bummed Out Behind the Bar?
It sounds like a great job – hey, what’s not fun about making drinks and small talk – but bartenders find precious little satisfaction in their work, at least stateside,…
Rui Fu For Sale
I’d heard from several sources that Beijing bar legend Henry Li (Neo Lounge, Vogue, and Public Space) was looking to sell his latest spot, Rui Fu, and move on to…
Tim’s Times Two
Open less than six months, Tim’s Texas BBQ (formerly John Bull Pub) is already looking to rustle up more business. Another branch of the restaurant, which has a loyal following…
What wine goes with guacamole?
Fresh from her UFO, a female alien speaking fluent English, bearing the physique of a comely woman of our own species (with glowing green skin and cute antenae to boot), and holding two…
Ugh
I’m as overloaded as a Long Island Iced Tea with two extra shots of vodka, as a first-time drinker who has decided to run the menu at Shooters, as a…
The Pomegranate: Beer, Biltong and Bundles of Wood
I read in The Pomegranate‘s weekly e-newsletter that this Shunyi bar is opening a cellar under its side-room. Intrigued, I figured it might be the makings of a new wine…
Fine monkey wine
You can teach monkeys many things, but I doubt that making booze is among them. It’s something they need to discover on their own. (By the way, who wants to bet how long…
Cru for Blu: Wine feast to mark new eats joint
Shangri-La’s Blu Lobster will celebrate its opening by pairing Haut-Brion wine with a six-course dinner by the restaurant’s chef, Brian McKenna. Expect to leave heavier in the mid-section but lighter…
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