Beijing Boyce

The Ritz-Carlton on Financial Street held its “culinary coin” festival Saturday. I was lucky enough to have a media pass, which got me a big yellow badge, which meant I had the option to feel slightly important while appearing extremely dorky. Woo hoo!

While the pre-event promo materials used wording such as ‘rich violin harmonics‘ and suggested there’d be intimate gastronomic experiences with a sommelier, a pastry chef, and so on, the reality is that this - like most such shows - is mainly about serving the masses. Luckily, the crowd was of a moderate size, as lineups were already lengthy enough at some food stands.

By the way, before I discuss wine, let me note that the cab I took with Funky Walker and Doctor E had an overly ripe aroma, with hints of garlic and bum sweat-infused plastic seating. The driver himself was a bit musty, and if he ages as slowly as he drives - his car apparently tops out at 25 kilometers per hour - then a fine vintage he shall be.

Anyway, waiting at the entrance was a glass of Berlucchi sparkling wine. Fantastic stuff, and I wished I kept better notes. Anyway, this one stole the show IMHO, and will be available in Beijing, at about 400 kuai per bottle, from Italian Wine & Food, slated to open this October.

The Nipozanno Chianti Reserve 2003 (Jebsen) was among the better wines, while the Signos Chardonnay / Chenin Blanc (Torres) was okay value at 58 kuai per bottle.

The second floor featured mostly food and a few beverage stops. I skipped the throw-everything-in-at-once lychee martinis, but tried the unfiltered Sake, which was pleasant. Food ranged from ice cream to nachos, though the highlight was the Italian meats and cheeses sliced and cut on the spot on the first floor.

Overall, Culinary Coin was good value at 100 kuai and, given it was the first of its kind at this Ritz, went off well. I especially liked that the organizers bypassed a string quartet or the like and instead played tolerantly loud dance music. With many guests dressed up as though ready for a night on the town, it was a good primer for further Saturday night fun…

The Rickshaw has become wildy popular since opening about two months ago.

I’ve already posted this interview with co-owner Kris Ryan and these 12 thoughts on the place. Almost everyone I’ve taken there, from my mom and sister to friends visiting on their honeymoon to co-workers and buddies, has liked it. And it’s a nominee in a half-dozen categories in this year’s that’s Beijing bar and club awards.

A visit to The Rickshaw on Saturday night with Funky Walker, Doctor E and Eddie O further further proved this place is doing things right:

1. The wings are fantastic. We wolfed down 40 of them, as well as a beef quesadilla and some spinach dip, and that was AFTER spending most of the afternoon gorging at the Ritz-Carlton’s culinary festival (see post later tonight). This isn’t the first time we’ve craved Rickshaw’s wings in such circumstances. They ‘re so addictive they remind me of the scene in So I Married an Axe Murderer when Charlie MacKenzie is talking to his dad, who’s convinced Colonel Sanders and the Kentucky Fried Chicken empire are evil:

Charlie Mackenzie: Dad, how can you hate “The Colonel”?

Stuart Mackenzie: Because he puts an addictive chemical in his chicken that makes ya crave it fortnightly, smartass!

(See the 2:20 mark of this clip from the movie.)

2. Just before the happy hour finished at 8 PM, Chad went through the bar ringing two bells on a pair of bicycle handlebars. No one can say they weren’t warned! 

3.  Kris was in eighties flashback mode - I think it was the first time in Beijing I’ve heard Kim Wilde’s Kids in America. Add in Duran Duran, Queen, Dexy’s Midnight Runners and more, and I felt like getting out the stone-washed jeans…

4. The staff, from Luge to Chad to the waiters and waitresses and bar help, are friendly.

5. There were people of all ages and nationalities in the place. This, to me, is a sign that the bar has something universally attractive (see The Wings, above).

6. The management is responsive. Recently, a safety strip was put on the step near the stairs. I hear wet naps are being considered for the wing eaters. Apparently, the place took A-Rob’s suggestion to start beer pong (note: A-Rob is not to be confused with A-Rod.)

Plus, on Saturday night, when Eddie O thought the Wild Turkey might be off (to be honest, it did lack the burn I associate with that tipple), Kris cracked open another bottle for comparative purposes. This Friday, Eddie O will bring a bottle of Wild Turkey he hand-carried to China, to check further into this  situation - all in the name of research, of course. (Note: Kris uses a company to help ferret out fake booze, which is a major plus in this town, given some of the dodgy bottles in use.)

7. The improvements continue - the most recent is the deck added out back, which means even more space for chilling out (and playing beer pong, for the sporting types). 

Good times!