A bunch of Beijing restaurants with Canadian owners, managers or chefs will participate in Grade-Eh Week from June 25 to July 1 by featuring foods with a Canuck theme on their menus (more details here). One of these is No More Bunz, where Simon Gauthier says he will go big, instead of going home — sorry, I had to use a euchre reference at some point. Also, if you’re wondering, “Didn’t you already interview him?” The answer is yes, but that was for an entirely different place called A Food Affaire.
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BB: What item will you add at No More Bunz for Canada Grade-E Week?
Gauthier: The Great Canadian Sausage, a 48 centimetre-long BBQ’d dog with Canadian cheddar and bacon. Get just the dog for rmb60 or the dog with two Moosehead beers for rmb100. Other toppings available include sauerkraut, olives, tomatoes, pickles, jalapenos and loads of sauces
What is the one food / restaurant you miss most from back home?
POUTINE. I can’t wait to get it at 4corners next week
What is the one Chinese food / restaurant you like most in Beijing?
Hot and numbing spicy beef like they have at Yu Xin Chuan Cai.
If you could bring any Canadian food or beverage franchise to China, what would it be?
This is the mother of all questions, there are so many that have not yet made the great leap. Tim Hortons, though I think that is already in the works. Cultures would be my next bet, then perhaps a St. Hubert for their roast chickens.
Have you had any famous Canadians drop by due to your location near the embassy?
Sure, I have heard that Da Shan passes by regularly, though i have never seen him (ha).
Note: In addition to the Xindong Road branch, there is a No More Bunz near the south gate of Beijing Institute of Clothing Technology.
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