Beijing Boyce

The need for video replay: Exhibit A

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It’s Friday night, we are 20 minutes into a TV interview, our figurative legs giving out even as there is plenty of time left in the match. The topic is the World Cup – more accurately, the China angle – and we sit in front of Paddy O’Shea’s and talk about where to watch games in Beijing, good drink specials, twists such as the story of the North Korean team in South Africa hiring Chinese to pose as fans, and where certain nationals gather—well, the Danes were hanging at The Den (they called it the DenMark, ha ha), I hear the Dutch go to Blue Frog, and, um, even though Eudora Station doesn’t get much press, it is attracting loads of Chinese.

A few minutes later, we finish up. At least we thought we had finished up. It turns out we need to fill more time, even though we struggled to get as far as we did. I volunteer to talk a few minutes about South African wines available in Beijing. And we also decide on the dangerous topic of how to improve the World Cup. Dangerous because, as a North American, soccer / football is not my sport and most of my ideas for improving it are not serious. But faced with sitting quietly and uncomfortably or spouting off some nonsense, I naturally chose the latter. So, here are my three suggestions, plus an extra one. Two are serious, two are not. If you can’t tell which are which, you have probably taken a few too many cleats to the head.

• No over and back: Once a team moves the ball past center, it forfeits possession if takes the ball back across the line. This would speed up the game, lead to intense half-field defense, and reduce the number of groans as teams pass the ball most of the field back to the goalie.
• Add a danger zone: The penalty area should be converted from grass to gravel. And if that’s not dangerous enough, add some broken glass and rusty nails. This would make players unlikely to flop because, well, bare skin on gravel hurts. A lot.
• Use video replays: Gee whiz, we have to wait four years for another chance to win because of an incredibly brutal call by a referee. That’s not so good, is it? We have the technology to review key calls, why not use it? It could be limited to specific types of plays (say those involving penalty kicks, red cards, or goals) or a specific number of appeals (say two challenges per half).
• Create sticky situations: The ball should have Velcro patches; the players should have helmets topped with Velcro. Players would be allowed to “catch” the ball with their helmets and run a designated number of steps at which point they could pass it or lie down and have a teammate kick it off their heads, much as a golf ball is struck off a tee. This would require some kind of Velcro release mechanism and raise issues in terms of play near the net. Hmm, this one could require more thought.

Now, you will have to excuse me. I need to continue mourning the loss of Ghana…

Principals O'Loghlen and Gray celebrate with Champagne.

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Slated to open this Thursday in the China View complex, Gung Ho! Gourmet Pizza Factory held a pre-opening party last night at The Opposite House where attendees sampled pizzas and salads, witnessed the global launch of the company video (I won’t give away the ending, let’s just say I knew the mustache was fake), and guzzled gallons of Tsingtao beer, iF juice, and New Zealand wine. I tried a handful of different pies, topped with ingredients ranging from basil to baby squid, and, like those around me, had mixed reactions to the flavor combos. My favorite: the four-cheese pizza.

One thing I hoped to find, but didn’t, was pepperoni pizza. It’s not that I don’t want to try new things (though I am sick of seeing words like “artisan” and “hand-crafted” attached to them), but sometimes I want a classic.  My usual pizza delivery order is a large pepperoni from Buona, which brings them quick and tasty (they are as good reheated as they are fresh from the oven). I see that Gung Ho has pepperoni pizza on the menu, so I will put it to the Buona Test and report back.

Of note:

• Promotion: The deal is two-for-one pizzas until the end of July.
• Food: The price is right, with medium pies starting at RMB40 and large ones at RMB55, while salads and pastas start at RMB30 and RMB40.
• Drinks: Soda is RMB5, Corona is RMB15, iF Juice is RMB22, and Blue Star and Leffe Blonde beer is RMB25. A bottle of Grace Vineyard Chardonnay or Cabernet Sauvignon from China is RMB120, while New Zealand Merlot or Sauvignon Blanc is RMB150. A thought: If gourmet is the angle, why not offer more wine options or suggest pairings?
• Hours: The place will be open from 11 AM to 12 AM, which means those with the munchies after midnight will have to get their pizza fixes at The Den, The Tree, or elsewhere.