Maovember 20132-001

Maovember 2013: The photos, the financials, the final report

These are just some of the people who supported Maovember.

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Our month of Maovember began with a whim and less than a kuai but ended up with a team effort and enough money to furnish a school library. Due to a mix of charity events, cash donations and pin, food, beverage and shirt sales, we passed the rmb21,900 needed to help — via The Library Project — the Zhen Hua Migrant School in Changping in north Beijing. For those into the financial details, get them here. (I organized the money into lump sums based on three key events: the Charity Corn Toss Tournament at Irish Volunteer / Hockey Bar, the Mustache Bash at The Brick, and the Modown at Yashow with Two Guys and a Pie, Vedett and Cheers Wine.)

Big props to the Maovember kickoff team of Tavalin Bagels, Duvel Moortgat, Two Guys and a Pie and Andy’s Craft Sausages and to those who shared the spirit and joined in, including Irish Volunteer, The Brick, Paddy O’Shea’s, DazeHockey Bar, Cuju, Flamme and Cheers Wine.

Finally, thank you to everyone who bought a Maovember pin, a shirt, a bagel, sausage, pie, beer or raffle ticket, or who gave time and money for this project. That includes The Beijing Beatles, who played what must have been their coldest and smallest gig ever at Two Guys that final night.

I’ll post photos of the furnished library when I get them. For now, a few photos of the month of Maovember…

charity corn toss tournament at irish volunteer
Hockey Bar and Irish Volunteer hosted the city’s first charity corn toss tournament — with 16 teams — in support of Maovember.
donation at irish volunteer and hockey bar
The first donation to The Library Project (TPL) included money raised during the corn toss tournament and Maovember pin sales at Two Guys and a Pie.
donation at two guys
The Mustache Bash at The Brick included a raffle for 30-plus prizes, with all ticket sales and a cash donation from the bar going to TPL.
maovember for the beijinger (29)
The team at The Brick with their stash of cash for Maovember.
maovember for the beijinger (28)
The MoDown at Yashow included mulled wine from Cheers, with all proceeds, and a cash donation, to TPL.
schwank and papa
The MoDown also included eight cases of Vedett beer with Maovember labels, with all money raised going to TPL.
The Beijing Beatles rock Two Guys and a Pie as part of the MoDown.
The Beijing Beatles rock Two Guys and a Pie as part of the MoDown.
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Christine Wang of The Library Project accepts the donation on a chilly night.
maovember adam goodman
This donation from Adam Goodman, who matched the one-mao-per-bagel sales of Tavalin, put us over the top.
The Maovember money will help this school in north Beijing.

Touch Bar: Martinis, Negronis and more at rmb50…

My all-time favorite Beijing bar was First Cafe, where George Zhou and Echo Sun first learned to make drinks before going on to partner at Midnight Cafe and Q Bar, then splitting, with Sun expanding the Q franchise to include Q Mex and Zhou going on to George’s and, most recently, Touch Bar. Back then, a martini was rmb50, pretty much hotel prices at the time, though that has long been surpassed by some of the city’s better — and not so better — venues.

Anyway, the point is I went to Touch on Monday night and a martini was… rmb50. Not only that, but they were being made by ex-Q bartender Judy and were delicious. Although I find the place a bit gaudy, the seating is comfortable and we enjoyed chilling with a few cocktails. I also saw numerous other drinks on the menu for rmb50 or rmb55, including Negronis, so a few visits are in order to check them out.

Touch Bar is in Sanlitun South, across from Nanjie, just down from Salsa Caribe and close to venues like Q Mex, Kro’s Nest, Janes and Hooch, Brussels, Home Plate Bar-B-Q, D Lounge, Ink, Okra, Q’er, The Rug… well, let’s just say that part of town is getting pretty interesting.

gin and vodka martinis at touch bar sanlitun beijng china
My gin martini, at left…
cachaca dragonfruit shots at touch bar sanlitun beijng china
Cacacha infused with dragon fruit…

Beijing Links: Is 2014 The Year of the Sausage?

Last week, I went to the new Home Plate BBQ with a friend for a venue check, and found chef Dustin working on an experiment gone right — smoked pork and herb sausages. Moist, flavorful, delicious.

We went back a few nights later and this time he had a batch of smoked maple syrup and chipotle smoked sausages. Same reaction.

He told us that not only were the sausages on the menu at rmb30, including bun, but also people were buying batches to take home. I take it as proof Santa exists given all I wanted for Christmas was a single spot in Beijing that offered both a quality pulled pork sandwich and a maple-chipotle sausage.

Add to that a visit last week to The Rug, just around the corner, where the owners say they also have awesome links, and that nearby Andy’s Craft Sausages has been getting plenty of airplay over the past six months, and I feel confident — using the New York Times minimal research method as my standard for declaring trends (see here and here) — in saying sausages will be synonymous with Beijing in 2014.

It will also be the Year of the Horse, so expect someone to come out with a donkey sausage

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Dustin cranking out the sausage...
Dustin cranking out pork sausage. If you think it looks kind of nasty, you’re right.
dustin making sausages at home plate bar-b-q sanlitun beijing china
The sausages are smoked for three hours or three days or three years. I really can’t remember what he said. All that matters is they are smoked just long enough to make them delicious.
dustin making sausages at home plate bar-b-q sanlitun beijing china (2)
The finished product, made to look eighty percent less tasty than it really is, due to my crappy cell phone camera.

http://www.slate.com/articles/news_and_politics/press_box/2010/07/the_new_york_timesbogus_trend_factory.html

steven schwankert dead to me post

The ‘Dead to Me’ Amnesty: Steven Schwankert, holiday cheer and Beijing bars

Free Guinness to celebrate the Dead to Me amnesty era.
That smile says, “You’re no longer dead to me”.

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If you know Steven Schwankert — scuba diving instructor, journalist, metal fan — you most likely have heard him utter the words “dead to me” at one time or another. It might have been directed at an international figure who just admitted guilt for crimes against humanity or a restaurant that has shark’s fin soup on the menu or simply someone who praised a song, made a typo or wore a sweater that particularly annoyed him.

But death is not a permanent state in The Universe Schwankert — as evidence, see my very own “dead to me” chart at the bottom of this page. In the spirit of Christmas, he recently declared a “Dead to Me” Amnesty, including on numerous Beijing bars and restaurants that were on his naughty list (in this case, naughty means dead, making his list a little less Santa Claus and a little more Grim Reaper). I asked him to list a few of those venues. Here they are…

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The 2013 Dead to Me Amnesty by Steven Schwankert…

“Any number of venues have been dead to me for a variety of reasons. However, in the spirit of Christmas and the promise that the upcoming new year offers, I thought I’d give a bunch of places a new lease on life — if they’ll have me, that is.

“Very simply, there are a lot of bars and restaurants in this city, and as a consumer, I don’t have to accept much nonsense. A below-average experience is one thing; a bad experience is frankly unforgivable. That’s how a place dies to me in the first place.

“Case in point: Greyhound Cafe, back there in the dead corner of Taikoo Li Sanlitun South, which has claimed the lives of Stumble Inn and that place that was in there before Stumble. None of the Thai food in Beijing is particularly good. I mean, there’s a Thai restaurant in town called Lime that serves all their dishes with lemon. My first and only visit to Greyhound set a companion and me back over rmb300 — with no booze. Um, it’s Thai food, did they just price it in Thai baht, then change the currency symbol to rmb? Give me a break.

“A place that died to me without ever trying it is Janes and Hooch. Long story short, a few weeks after the place opened, I went there with a couple of friends. There was a private party going on until 9 p.m. It was 8:46. While I didn’t want to crash the party, I thought perhaps we could sit on the unoccupied second floor until 9. No, please come back in 14 minutes. Hmm, 14 minutes, shall I play tiddlywinks on the sidewalk? So I’ve never been inside since. It’s too bad, I’ve heard nothing but great things otherwise, and I’m a big fan of Leon Lee‘s handiwork.

“It’s never been dead to me, but I have actively avoided The Bookworm for a number of years. I feel bad — first Alex [Pearson] and now [new owner] Peter [Goff] are friends, I love their events, it’s a great space, and now it’s an institution. I like their croque monsieur too. But the crowd just rubs me the wrong way. Look, I published a book earlier this year and I’m working on another, but I don’t think of myself as a writer. But the Hutong Hemingways that populate it, I mean they should hand out berets the way places that serve tequila give away sombreros. But in 2014 I need to show my support more. They’ve been really good to me, and because I remember Beijing when there was no Bookworm, I want to make sure that it’s always around.

Hutongs. I don’t do hutongs anymore. They’re not dead to me, but I’m just no longer interested. I arrived in Beijing in 1996, which made me already late to the expat party, and the hutongs were okay then. Now, they’re so 2007. Thanks, but I’ve had enough of rats, the stench of urine and the most xenophobic residents of Beijing. That’s without mentioning that they’re inconvenient, you can’t park there, and you know what? I can get anything in the hutongs ANYWHERE ELSE IN THE FUCKING CITY. I’m a huge fan of Cu Ju and Great Leap, but both have opened venues on the east side now, so Jesus will have to be fronting Metallica at the Leap’s Doujiao Hutong location before I feel the need to go there again.

“Last for me is cheap places. I didn’t drink 10 kuai Tsingtao in the 90s, I don’t want to now either. People in places like this lack either money or taste or both, which means I’ve got nothing to say to them. It’s like having a mobile number that begins with 15. Either you’re not from here or you just arrived — so I’m not sure we’ve got a lot to talk about.

“People misunderstand the whole “dead to me” thing. It’s about having standards. I’ve been here a long time. I’m not 26 anymore. I don’t need to put up with bad service, bad drinks, crappy atmosphere, and inconvenience. It’s like the old Yugong Yishan: people talked about it like it was Carnegie Hall. It was a fucking trailer with crap sound where the bartenders didn’t understand the concept of mixing gin with tonic water.

“This city hosted an Olympics five years ago, although you can’t really tell. But that means that things have changed and people’s expectations should also rise. This isn’t a time anymore when every place is cheap and the service sucks. Beijing is lagging as an international destination, and that’s true in part because expectations don’t rise even though prices do. For example, taxi prices were low for a long time, the drivers were crap. So the city raised taxi prices, the drivers were nicer for about three weeks, now they’ve returned to being dicks and not showering. Beijing taxi drivers will always be zombies: people who roam the earth, not realizing they’re dead to me.

“Bars and restaurants have to do the same. Deliver on the promises of food and drink and people will pay for it. Look at Blue Frog: that place was the first non-hotel venue to break the rmb100 barrier for a burger and a drink. It’s still way overpriced, but you still can’t get a seat, and they have how many sites in Beijing now. People will pay for food and service, but if you can’t offer both, well, then just die. Merry Christmas and Happy New Year!”

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steven schwankert dead to me post

Chill out: Frost reopens with bigger digs, more beer and–soon–pizza

frost renovation jeff powell gongti beijing china pics by frost (2)

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Frost gained fame as a place where one could enjoy a martini while getting a manicure, order a burger after getting a back waxing. It was modestly sized — and often immodestly loud — and hit above its weight.

Now, after a few weeks of renovations, Frost has reopened with some major changes. For one thing, it is much bigger, with seating for over 60 people, a semi-private room, a more substantial bar and, once better weather returns, the option of parking in a tiny courtyard out back.

For another, the beauty care part of the business is much reduced, relegated to a one room at the back. And there will be no more waxing. Frankly, I think that’s a good move. The last thing I want is to be enjoying an ice-cold beer when some guy who dragged himself to the waxing room like he carried the weight of the world on his shoulder returns with a light-as-a-feather hop in his step because he just had four kilos of back hair removed. Not a visual I enjoy.

All that said, what is most intriguing is the pair of pizza ovens in the kitchen. Given the previous consulting gigs by owner Jeff Powell at pizza joints Kro’s Nest and Gung Ho, it will be interesting to see what style he goes for here. Frost already has one of the city’s five best burgers. If the place can offer an equally tasty pizza, people are going to be like backyard squirrels darting between two delicious acorns, unable to decide which one to pick because both are so good, and eventually dying of exhaustion or experiencing some tragedy such as accidentally running straight into a lawn mover. So, let’s hope those pizzas are good but not so good we die beneath the blades of a Husqvarna 7021p.

Also of note, this place will have eight beers on draft, including — if memory serves — Vedett White, La Chouffe, Tiger and either Guinness or Murphy’s.

frost renovation jeff powell gongti beijing china pics by frost (3) frost renovation jeff powell gongti beijing china pics by frost (1)frost renovation jeff powell gongti beijing china pics by frost (4)