Beijing Boyce

A Somewhat Young China Hand on the Local Drinking Scene
Archive for March 18th, 2011

Ssam: Refined kimchi power in Sanlitun SOHO

March 18th, 2011 | Category: Uncategorized

Second course of the four-course business lunch.

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Even though newcomer Sanlitun Soho is close to my apartment, I have spent very little time there and instead have been hanging out a lot in Sanlitun North, Shuangjing, and Gulou / Nanluoguxiang these past few months. I am now working on being a better neighbor and will soon have write-ups about Cafe Sydney and Tonton & Tata Alsace French Restaurant and Bar. But first, a short post about Ssam (map), a most excellent Korean restaurant in the complex.

I stopped at Ssam after lunch on Wednesday, and after checking the food and drink lists (the latter includes baekseju, makkoli, and soju, as well as a “kimchi martini” — will give that one a try tonight), looking around the nicely designed venue, and talking to affable chef Andrew Ahn, I had a feeling I was going to like this place. I stopped in yesterday for the four-course business lunch (RMB78) and left happy. I especially liked the second course, the six-item “jeon” set pictured above, and that Ssam was able to include pungent and spicy Korean flavors in a way that did not overpower the subtle ones of the meats, noodles, and vegetables . (By the way, those with a sweet tooth will like the tiramisu with Korean liqueur.) I’ll have more when I go back and try the other lunch options but for now here are two worthy events being held at Ssam this weekend:

  1. Tonight: Makkoli is a milky slightly sweet Korean alcoholic beverage. Ssam will have free-flow Makkoli plus Korean side dishes tonight for RMB100 per person, starting at 7:30 PM.
  2. Sunday: This month’s Beijing Foodies is at Ssam; the charity is Children of Madaifu. How these these dinners work: everyone pays a set amount of money for the meal and afterward envelopes are passed around and people can donate whatever amount they want. This month’s meal is RMB120 and will be worth it: the dishes include beef carpaccio with truffles, pear, quail egg, and soy sauce as well as skewers, (jeon), Korean pancakes, seared mackerel, and more, plus one drink. To reserve a spot, email bjfoodies (at) gmail.com.

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Sips & Bites: Zhuang, The Loop, Bar Blu, and Sim Sim Club

March 18th, 2011 | Category: Uncategorized

That Shuangjing strip that includes Lily’s American Diner, The Brick, and Grinders is about to get a little more crowded as a new bar called Zhuang is slated to open by the end of the month, says co-owner Annie Ma. Ma, who worked briefly at Grinders, says the concept behind the place  is “we are family”. Several readers who use the always reliable “I looked through the window” technique report that the design has some similar elements as both The Brick and Grinders, and this is causing some consternation at those two places.

Also in Shuangjing, expect a better dining experience next time you visit The Loop. When it comes to design, this is among my favorite additions to the scene in the past year, but the eats have left something to be desired. Weiley Lu, known best from his time at Lugar / e.a.t. is now on board, along with a former chef from W Dine and Wine, and says he is starting with a small but good menu that will grow over time. One reader told me today that he ate there a few days ago and found the food good.

Look for Bar Blu to open its renovated deck as well as also deck above its terrace bar, says manager Tait Dalrymple. The new food menu should also be out soon, if it is not already, and will include starters like onion rings and cheese sticks at RMB20, burgers, pizzas, and sandwiches from RMB50, and chicken wings in four flavors, including Buffalo, at RMB40 for 10. Bar Blu has live music on Sundays from 9 PM. With its design, this new menu, and the pool table, the second floor has captured a bit of that early Rickshaw spirit.

Two-floor Russian club Sim Sim opened atop Elephant restaurant near the north gate of Ritan Park on Friday night. As expected, there was plenty of vodka. And pounding music, And six foot-plus Russian models. And dancers wearing suits of lights. OK, maybe that last one was not expected. Anyway, this place will face stiff competition from nearby Chocolate and Las Vegas.

First there was Lily’s American Diner, then The Brick, and then Grinders. And now that strip in Shuangjing is slated to get another spot, Zhuang, by the end of the month, says co-owner Annie Ma. Ma, who is opening the place with two partners and says the concept behind the name is “we are family”, had a short stint at Grinders and observers say the design thus far has hints of that place and The Brick thus causing some consternation with the owners of those two venues. I’ll have more on this spot soon.

Look for Bar Blu to open not only its renovated deck in a week’s time but also a second one above its terrace bar, says manager Tait Dalrymple. He adds that a new food menu will be launched at the same time. A quick look through the menu found starters like onion rings and cheese sticks at RMB20, burgers, pizzas, and sandwiches from RMB50, and chicken wings in four flavors, including Buffalo, at RMB40 for 10. Bar Blu also has live music on Sundays from 9 PM.

Two-floor Russian club Sim Sim opened atop Elephant restaurant near the north gate of Ritan Park on Friday night. As expected, there was plenty of vodka to go along with the pounding music, six foot-plus models / food servers, and dancers wearing suits of lights. This place faces stiff competition from nearby venues such as Chocolate and Las Vegas.

Arthur Hagopian, known in the Gulou area for running bar The Box with partner Paca Lee, says a new project in which he is involved, Windy City, is in soft opening mode on North Fifth Ring Road. He describes the design as art deco, says the 6000 square meter site includes 1000 square meters of patio as well as three private rooms focused on the themes of jazz, cinema, and travel, and says the place already has held several corporate events.

The recently renovated Red Capital Club is holding cigar and cognac nights every Wednesday. Fresh off its pancake race last week, Zeta Bar is planning for its third annual pole dancing in cooperation with Love Show Studio on March 26. The RMB99 entry fee gets you one free drink and perhaps a few pulled muscles just from watching the action. Salt restaurant in Lido got into the spring spirit early last weekend by opening its deck. Beijing Foodies will hold its next event on March 20 at Korean restaurant Ssam in Sanlitun Soho. The entry fee is RMB120 and this month’s charity is Children of Madaifu. Speaking of Ssam, the place is slated to have a Makkoli party this Friday from 7 PM to 11 PM, with a free flow of this rice-based beverage as well as side dishes. R Lounge in the Shuangjing Renaissance held a re-launch party last Friday and Saturday night with three hours of free drinks each night. Formerly known as D Bar, R Lounge also saw the final performances of Bertie Higgins, with the Jackson Twinz taking over on the music front for now.

Finally, there will be plenty of parties on St. Patrick’s Day on March 17. Look for Paddy O’Shea’s to have its usual bash on the day of as well as Irish band Ruffus, in town for the Irish ball, on Friday, the Ireland-England Six Nations rugby game on Saturday, and more. Check in with this and other Irish themed bars such as The Green Cap, Molly Malone’s, and Durty Nellie’s for their respective events. Also on St. Patrick’s Day, local Irish music band Blackwater will play at Salud in Nanluoguxiang and Great Leap Brewery will have three Irish stouts — Fundamental Stout, Hophead Stout, and Liu the Brave Spiced Stout.

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The Beijinger Restaurant Awards: Reveal the Cheaters!

March 18th, 2011 | Category: Uncategorized

(photo: cheezburger.com)

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About 3000 votes of the nearly 7000 votes cast for The Beijinger Restaurant Awards this year have been disqualified. So says Mike Wester, the magazine’s co-owner, who I talked to earlier this week. Actually, I have this conversation with Wester every year: I call to ask how things are going, he tells me he has spent countless hours checking votes, and we both wonder about the kind of people who connive to fix the results to the detriment of both consumers and those in the business who do a good job and play fair.

Anyway, I have been hounding him to list who, where, and what received the most bogus votes. I realize some might be advertisers and that this is an industry where relations are so intertwined that today’s cheater might be tomorrow’s business partner, but it would be nice to see who is trying to give themselves a booster chair of votes at the table as well as to see who isn’t. Again, it stinks for the honest people in the business that there is the potential of being defeated by someone not on quality of service and product but on the ability to crank out votes, so kudos to Wester for making the effort.

The restaurant awards winners will be announced on Monday.

http://images.cheezburger.com/completestore/2010/11/5/c6b9a154-6730-44f8-ae5f-d34cc30ef07c.jpghttp://images.cheezburger.com/completestore/2010/11/5/c6b9a154-6730-44f8-ae5f-d34cc30ef07c.jpgAbout 3000 of the nearly 7000 ballots cast for The Beijinger restaurant awards this year have been disqualified. So says Mike Wester, the magazine’s co-owner, who I talked to earlier this week. Actually, I have this conversation with Wester every year: I call to ask how the voting is going, he tells me he has spent countless hours checking the ballots, and we both wonder about the kind of people who connive to fix the results to the detriment of both consumers and those establishments that do a good job and play fair.

 

Anyway, I have been hounding him to list who, where, and what received the most bogus votes. I realize some might be advertisers and that this is an industry where relations are so intertwined that today’s cheater might be tomorrow’s business partner, but it would be nice to see who is getting that booster chair of “extra” votes as well as to see who isn’t. Again, it must suck for the honest people in the business to know there is always the potential of being defeated by someone not on quality of service and product but on the ability to crank out votes.

About 3000 of the nearly 7000 ballots cast for The Beijinger restaurant awards this year have been disqualified. So says Mike Wester, the magazine’s co-owner, who I talked to earlier this week. Actually, I have this conversation with Wester every year: I call to ask how the voting is going, he tells me he has spent countless hours checking the ballots, and we both wonder about the kind of people who connive to fix the results to the detriment of both consumers and those establishments that do a good job and play fair.

 

Anyway, I have been hounding him to list who, where, and what received the most bogus votes. I realize some might be advertisers and that this is an industry where relations are so intertwined that today’s cheater might be tomorrow’s business partner, but it would be nice to see who is getting that booster chair of “extra” votes as well as to see who isn’t. Again, it must suck for the honest people in the business to know there is always the potential of being defeated by someone not on quality of service and product but on the ability to crank out votes.

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