Beijing Boyce

Welcome to part thirty-six of the Must Tries Series, which asks people working in the Beijing bar and restaurant scene for the top picks from their menus. Up this time, Paul Rochon of Le Petit Gourmand, who came on board late last year at this Tongli Studio establishment. LPG now does a RMB98 weekend brunch and hosts monthly wine tastings, live music events and special dinners.

~

What is the ‘must try’ dish at Le Petit Gourmand?

For the ‘must try’ dish, I think I’ll pick the ratatouille (rmb46). This is a vegetable stew famous from the south of France. When I first asked our chef to prepare it, he really surprised me with the quality and we put it directly on the “a la carte” menu.

What is the ‘must try’ cocktail at the bar?

I’ll pick the Zinc Special (rmb50). It includes vodka, Grand Marnier, strawberries, muddled spices and cranberry juice.

And the ‘must try’ wine?

That would be our wine of the month (rmb55). We are working hard to find new wines and have a monthly “Art of Wine” tasting hosted by specialists. Last month, we had Cotes du Rhone, this month we have South Africa and next month we will have Italian wine.

What are some must tries for you at other places?

I never miss my weekly meal of Yunnan noodles (rmb28) at the little Yunnan restaurant at the crossing of Dongzhimen Nei and Dongzhimen Bei. I also like the Wednesday quiz night at Paddy O’Shea’s — with a pint of Guinness (rmb55) and a pizza (rmb55).

Welcome to part thirty-five of the Must Tries Series, which asks people working in the Beijing bar and restaurant scene for the top picks from their menus. In this edition, Cao Jian of The Tree, a favorite stop for many in search of pizza, Belgian beer or late-night drinks.

~

~

What is the ‘must try’ beer at The Tree?

Karmeliet, a Belgian beer. It is strong, in terms of alcohol, but light in taste and just a touch sweet. We have it by the bottle.

What is the ‘must try’ pizza?

All of the pizzas are good. If I had to pick one, I would say pepperoni. Almost everyone likes that one.

And the ‘must try’ cocktail?

The Long Island. It’s very popular. Lots of people come to The Tree just to order it.

What are some ‘must try’ items at other places?

I like the atmosphere and the drinks at Mesh in The Opposite House.

San Yang Chai, behind Vics at Workers Stadium North. It has good Sichuan food.

Haidilao: This place has good hotpot and I like to go there with my girlfriend or with friends.

Welcome to part thirty-four of the Must Tries Series, which asks people working in the Beijing bar and restaurant scene for the top picks from their menus. Up this time: Ah Jian of cocktail bar 2F, also known to some from his time at The Tree.  See his picks below as well as these links for info about his Zombie and his erguotou-based cocktail.

~

~

What is the ‘must try’ cocktail at 2F?

Some people like the Lemon Drop. It includes fresh lemon juice, vodka and a bit of sugar. The trick is to make it smooth and balanced. To make it very “Oh, yeah”. It’s difficult to find that balance.

What is the ‘must try’ whiskey?

Balvenie 15 Year. It’s not too smoky, not too light, and appeals to many people. I like it very much. If someone asks what is good, I recommend the Balvenie first. Then, I can see if the person prefers something smokier or lighter, and make more recommendations.

And beer?

Stella. In a bottle. No reason.

What are some ‘must tries’ at other places?

I like Glen. The cocktails, the whiskey — the bartender is very good. Twilight, Apothecary, Mao Mao Chong – I like them all for cocktails. And for beer, I like The Tree – it also has good bartenders and pizza!

Welcome to part thirty-three of the Must Tries Series, which asks people working in the Beijing bar and restaurant business for the top picks from their menus. This time I went to Saveurs de Coree in Ju’er Hutong and talked to King-tai Chow. I don’t have a photo of Chow so the one below of the restaurant’s bibimbap will have to do. For more on the food, also see Taste test: The new Saveurs de Coree in Nanluoguxiang.

~

~

What is the must try starter at Saveurs de Coree?

Our sauteed tofu. It’s crispy on the outside and soft on the inside, with our special onion sauce. It’s extremely simple and takes five minutes to prepare. It’s tasty and full of protein and vinegar, which are good for the body. The onion sauce is very yummy. I like the combination of crispiness and the sour bite.

What is the must try main?

It’d be boring to say bibimbap but it’s good because we use fantastic local organic rice, from Heilongjnang, and fresh veggies with our homemade sauce. We have three sauces–a mild sauce, which is principally fermented bean paste (doenjang), a mildly spicy sauce with red pepper paste (kochujang), and then the hardcore spicy one.

What is the must try drink?

Our house-infused pomegranate soju. It’s got this sour edge and it’s purely Korean. The whole concept is from Korea, it’s popular there. Our customers like it.

What are a few must tries at other places?

Mao Mao Chong: I like the cheese pizza, it’s lovely. Simple but extremely tasty. Some of the best pizza I have ever had,  really.

The Box: I lived in Montreal before and being able to have poutine a few minutes away from the door is good.

Note: If the above dishes sound good, try the weekday set lunch at Saveurs de Coree, as it includes both the bibimbap and sauteed tofu, as well as some side dishes and tea, for rmb59.

Welcome to part thirty-two of the Must Tries Series, which asks people working in the Beijing bar and restaurant business for the top picks from their menus. This time I talked to Geraldo Thomazini of longstanding restaurant Alameda.

~

~

What is the “must try” dish at Alemada?

On Saturdays, we do a traditional Brazilian dish called feijoada. Basically, there is a bowl of beans with sausage, beef and pork stuffed inside. On the side, we have white rice, cassova flour, and collard greens sauteed with garlic. If you go to Brazil, this is what you usually eat on Saturday, and BBQ on Sunday. Sparkling wine goes very well with feijoada.

How about a “must try” appetizer?

Normally, if you go to a hotel for feijoada, you have also a buffet with crispy pork belly, a deep fried dumpling kind of like tortellini, and other foods. Our appetizer is bean soup in a small bowl, one cheese stuffed dumpling, and cachaca foam in a shot glass — it is like a miniature Brazilian buffet.

What is the “must try” drink at Alameda?

Caipirinha. We sell a lot of passionfruit caipirinhas but I like the traditional lime one best. In Brazil, we usually use cheaper cachaca to make this drink — in terms of price it is close to baijiu. At Alameda, we use Chapeu de Palha, which means straw hat, and Velho Barreiro. We also have others like Ypioca Gold, which is aged in old wine barrels for six months, and Moleca.

I like the Finca Perdrid Malbec 2007. For me, the Malbec grape is perfect: not too strong, not too complex, and can be paired with lamb, beef and harder cheeses like Provolone. We sell it for rmb366 per bottle.

What are three “must try” items at other places in Beijing?

Middle 8th: The deep-fried prawns with Yunnan cheese are wonderful. I also like the water infused with orange and herbs.

Mosto: The lamb and the truffle risootto are very nice. My girlfriend loves the chocolate cake.

Pho Pho (on Gulou East). I like the chicken curry and papaya salad.

Welcome to part thirty-two of the Must Tries Series, where I ask people working in the Beijing bar and restaurant business for the top picks from their menus. This time around we have Will Yorke from The Vineyard Cafe. Yorke is working on another yet-to-be-named establishment nearby, one that will focus primarily on English comfort food and beer, and hopes to have it open this weekend. For now, here are his picks.

~

~

What is the “must try” food at The Vineyard Cafe?

Mediterranean Pizza: Pretty conservative name but about eight years ago I put roasted aubergine and courgette slices, feta, basil pesto, mozzarella and salami (pepperoni) on a thin crust pizza base with tomato sauce and I still love it, especially with Tabasco sauce.

What is the “must try” drink at The Vineyard Cafe?

We have been doing cocktail training at the Vineyard Café for the last few Mondays and someone asked about a kamikaze shot. We made one to see what is was about and discovered it was better as a cocktail in a martini glass, and there is a nice lime presence with the vodka, fresh lime juice, Cointreau, and preserved lime juice mixed on ice. I think it is perfect to prevent scurvy. So much so that considering we thought the name kamikaze was really a crap name for a drink, and considering my training session on the treatment of scurvy in British naval recruits in 18th century Britain, which the staff attended with rapture, we decided to rechristen the drink “Limey Lady”.

What is the “must try” wine at The Vineyard Cafe?

Got in a nice new Albarino – very fresh. It’s like sticking your tongue in the Atlantic while facing a north-westerly breeze.

What are three “must try” items at other venues in Beijing?

1. On my way home there is a Beijing Lu Zhu 卤煮 place which also does good La Mian 拉面 and 刀削面 Dao Xiao Mian (the knife cut noodles.) I am a big fan of Dao Xiao Mian. The vibe is interesting as it is a wide mix of mainly Beijing residents ranging from couples coming in to get to know each other over a bowl of soy sauce stewed inner bits and blue uniformed taxi drivers with the name of their company stitched on the chest thinning their blood with the unpeeled garlic bulbs on the table amongst the metal pot of chilly and jug of vinegar. 141 Bei Si Da Jie.

2. I really don’t get out much, but for a “Sichuan cuisine a’ la Beijing” option the No. 1 Wang Jing courtyard is always interesting. The 水煮鱼 fish in oil must have better options in the city, but in the warm period it is a place which is interesting because it is a slice of China embedded by a slip road on the east 5th ring road.

3. Many Monday evenings we are at our friend Toshi’s place “Suzumei”. I never used to eat raw fish before here, but I was enlightened here and their sashimi can be very satisfying for an essential oils fix.

Welcome to part thirty-one of the Must Tries Series, where I ask people working in the Beijing bar and restaurant business for the top picks from their menus. This time up: Seth “Machine” Grossman of restaurant Home Plate BBQ — home of arguably the city’s most dangerous smoker — where we stood up for a chat last night. (Unfortunately, partner Adam Murray left earlier for his pilates class or something.)

~

Seth 'Okra Hands' Grossman

~

What is the “must try” food at Home Plate BBQ?

The pulled pork sandwiches (rmb35). That’s our signature dish, and that’s what everyone gets, but when someone wants to try something else I recommend the fried okra (rmb25). No one else has it, it’s a real Southern dish, and we make ours from fresh okra.

What is the “must try” drink at Home Plate BBQ?

We have an extensive Bourbon collection, from Buffalo Trace to Noah’s Mill, but if I had to pick one whiskey I would go with High West Silver (rmb65). It’s a unaged clear whiskey and smells like vanilla.

What are three “must try” items at other bars and restaurants in Beijing?

The chicken Alfredo pizza roll at Kro’s Nest. Chock full of garlic. I love it.

The brunch at NOLA, for some great grits and biscuits. The thing I love is the big windows. My first time at NOLA was in the middle of a blizzard and I sat there at those windows.

The rmb10 taco deal at The Saddle Cantina.

Welcome to part thirty of the Must Tries Series, where I ask people working in the Beijing bar and restaurant business for the top picks from their menus. This time up is gregarious Aleksandar “Sasha” Unkovic of Workers Stadium area restaurant Kiosk — home of The Big Bite Burger. (Note: Kiosk is closed on Mondays.)

~

~

What is the “must try” food at Kiosk?

The grilled chicken sandwich (rmb31). It includes fresh, not frozen, chicken breast, original Hormel bacon, onions, cheese and homemade marinated peppers — spicy or non-spicy– in a grilled baguette.

What is the “must try” drink at Kiosk?

The gin tonic (rmb35). I don’t skimp on the gin and I add a lot of lime.

What are three “must try” items at other bars and restaurants in Beijing?

The Long Island Iced Tea at Jazz-Ya. For me, this is the only real Long Island Iced Tea in Beijing because they make in a proper traditional way and haven’t changed it for 15 years. We should respect that.

The sirloin steak — the “Eve cut” — at Morel’s across from Workers Stadium. I think this is the best, and best-value, steak in Beijing. It is the right size — not too big and not too small — and there is a wide range of sauces, including the best Bearnaise sauce. You can choose from mashed potatoes, baked potatoes or fries.

Finally, he is not a drink or food, but I also want to mention Andy Bright of Union Bar & Grille as a third good thing about the bar and restaurant business in Beijing. He really knows how to run the business but he’s still “real”. There are many professional managers in Beijing who would score a “ten” but they don’t provide a personal connection like Andy.

Welcome to part twenty-nine of the Must Tries Series, where I ask people working in the Beijing bar and restaurant business for the top picks from their menus. This time up: Xiao Shuai of Andingmen bar El Nido — known for its beer, absinthe and infused spirits.

-

-

What is the “must try” beer at El Nido?

BrewDog, with its unmistakeable “we don’t care if you drink this beer, we’re still fucking niubi” attitude. It’s a very interesting beer with an in-your-face attitude that will suit any old punk. Also, it tastes damn good. Price: rmb45 to rmb55.

What is the “must try” absinthe?

King of Spirits Absinthe — at 70 percent alcohol it is powerful. Not only is it a very rare absinthe in China but it is also rumored to be the absinthe with the highest ear-cutting potential. We like it. Price: rmb120 per glass.

What are three “must tries” at other places in Beijing?

I consider myself a quite simple man who likes simple things done well. Great Leap Brewery ales are a must try for anyone who fancies an authentic pint of ale. Afterwards I like to go for a late-night hamburger at diner The Box. If I am tired of the hustle and bustle of weekend life in Beijing, I like to go for a well-made cup of Lavazza at Waiting for Godot.

Welcome to part twenty-eight of the Must Tries Series, where I ask people working in the Beijing bar and restaurant business for the top picks from their menus. This time up: Echo Sun of Sanlitun South watering hole Q Bar.

-

Cueing Echo Sun...

-

What is the “must try” cocktail at Q Bar?

Our “Espresso Martini” (rmb50). We combine chilled espresso vodka, Kahlua coffee liqueur and vermouth in a shaker, shake well, pour into the chilled martini glass, and garnish with coffee beans. The most important thing about this cocktail is the espresso vodka. You have to mix the espresso beans and vodka together and leave at room temperature for three or four days. This cocktail is great for coffee lovers. It gives you the bitterness of espresso while the Kahlua coffee liqueur gives the right amount of sweetness, and the cocktail is smooth and balanced overall.

What is the “must try” spirit at Q Bar?

Absinthe processed using our absinthe fountain (rmb60): We are serving absinthe using the traditional “French method“. We drip cold water over a sugar cube so the water is evenly distributed in the absinthe. The fountain allows multiple drinkers to simultaneously “louche” their absinthe, which sees the color change to a milky green. Join us at Q Bar and experience the “green fairy” firsthand.

What are some “must tries” at other bars and restaurants in Beijing?

I really like the piaoxiang paigu (飘香排骨) / ribs at Xiao Wang Fu. I know most people probably end up recommending unique dishes from fancy five-star restaurants or hard-to-find places but I just can’t get enough of the ribs at Xiao Wang Fu. I have them at least once or twice a week and love dipping them in the pepper and salt mix. Most of the time I don’t get enough because my friends eat too many! I also love the water — and lots of it — they serve at Mala Youhuo right after a round of their boiling spicy hot fish!

-

What is the “must try” beer at 12SQM?

Our must try beer is Coopers. A family owned brewery from South Australia producing an excellent quality product and definitely my favourite beer. The pale ale is the biggest seller but I prefer the sparkling ale. It is higher in alcohol and more like a meal with a heavy amount of sediment that we mix back in to the beer. It’s 30rmb for pale ale, sparkling ale or stout.

What is the “must try” drink at 12SQM?

The must try drink is the Long Island Iced Tea. We use five different liquors and the result is always consistent as we use measured shots. I’ve never understood free pouring, because the chances of the bartender producing a consistent amount every time is minimal. It may look flashy, but that’s all it is. We prefer consistency.

Welcome to part twenty-six of the Must Tries Series, where I ask the people in the food and beverage business for their top recommendations. This time around: Nick Papa of beer importer and distributor Duvel Moortgat. Here are his top picks from the portfolio and for places to try about town.

-

What is the “must try” bottled beer from Duvel Moortgat?

La Chouffe. This stuff is completely new to Beijing. An 8% Blond Belgian ale from the Duvel Moortgat family of beers that basically makes you look super good and hot when you drink it. It also tastes of magic and is rumored to make grown men cry.

Besides the aesthetic boost one gets upon imbibing this bottled ambrosia, I’m impressed with this stuff because it comes from a tiny family brewery in Achouffe, Belgium, operated by two brothers-in-law. This beer perfectly underscores the quiet evolution of Beijing’s beer culture — I mean, Beijingers are now able to drink exceptionally well-crafted beer made in a brewery no larger than the back room of Kro’s Nest.

We at D[uvel Moortgat recently began contract negotiations with a legion of winged unicorns who we hope will help us in our La Chouffe deliveries to El Nido and Beer Mania, thus increasing speed of delivery and cutting down on urban congestion. [This has yet to be confirmed - Ed.]

What is the “must try” draft?

Vedett Extra White from the Duvel Moortgat brewery. Extra White — a traditional Belgian white which is likened to a Carmen Miranda hat of orange peel, cilantro, and lemon in your mouth — is a perfect tonic to the dog days of a Beijing summer, and is also rumored to grant eternal life to those who drink it. Think Hoegaarden, but with a surf board, 1970s sky-blue Fender Strat, and maybe an outstanding warrant or two. Like all Duvel Moortgat beers, we brew it on the moon. Available at locations like Alba, Kro’s Nest, and IKI BBQ.

What are three “must try” foods or drinks in Beijing?

IKI BBQ’s bibimbap with cheese. You’ve got to time it just right so that the cheese mixes with the rice and burns to a crunchy delight around the edges of the bowl. I eat about 18 of these a week.

The new Saveurs de Coree in Xiang’er Hutong has a phenomenal array of fresh, organic, and highly delicious Korean BBQ dishes. They just opened about a month ago, with a second location across from their old joint on Nanluo to open soon. If I could have their cold buckwheat noodles airlifted to me for lunch, I probably would.

Veggie Table in Wudaoying Hutong has the best hummus I have ever had in my life.

Welcome to part twenty-five of the Must Tries Series, where I ask the people who own or work in restaurants and bars what they like best. Up this time: Frank Siegel of Sequoia Cafe, in the Kerry Centre and the Jianguomenwai Diplomatic, and also known for starting Frank’s Place some two decades ago, as well as the former John Bull Pub, and as a wine, beer and spirits enthusiast.

-

What is the “must try” food at Sequoia?

Turkeyberry Sandwich: most sandwiches are savory but this is more on the sweet side with cream cheese and cranberry sauce. If sweetness isn’t your thing, go for the Turkey Bacon Sandwich.

What is the “must try” drink at Sequoia?

I would say any of our espresso drinks as we use beans from Fonte Coffe, a micro roaster based in Seattle. They cater to five-star hotels in the U.S. and we are the only outlet in China using their coffee.

What is a “must try” item at another venue in Beijing?

Xibei Youmian Cun (西贝莜面村) out by the Summer Palace. During the summer, they do a huge house salad with wild greens and other unusual ingredients. In winter, I usually order the handmade oatmeal noodles that come steamed. You can order from a variety of broths to soak the noodles in; I usually go for the mushroom broth. Very filling.

Welcome to part twenty-four of the Must Tries Series, where I ask the people who own or work in restaurants and bars what they like best. Up this time: Robin Howlett and Steve Williamson of Bang! Bang! Pizza and Bar. I don’t have a photo of the pair so I picked something from the web (it narrowly beat out this option).

-

What is the ‘must try’ pizza at Bang! Bang!?

The Breakfast Pizza: Mozzarella, ham, sausage, bacon, mushroom and a cracked egg on our homemade pizza base with special Bang! Bang! sauce.

Tastes great any time of the day.

What is the ‘must try’ non-pizza item?

Lasagna: Very cheesy, very meaty. Comes with garlic bread. What’s not to like!?

How about the ‘must try’ drink?

Bang! Bang does a great line in martinis. Our Lychee Martini and our Chocolate Martini are particularly popular but the Pomegranate Martini is Steve’s personal favourite. And at RMB35 great value. However, if you want your day to start with a Bang! or end it explosively then a must try is the Bang! Bang! Zombie — dark and light rums, cherry brandy and triple sec, lime and pineapple shaken to distraction.. not for the faint hearted… at RMB60 a banging bargain.

What are ‘must try’ items from other places?

Iki Korean BBQ has opened next door and is our new favourite restaurant in Beijing. The LA style ribs are particularly good and if you are a kimchi fan it is definitely to die for. Very tasty and very kind on the wallet.

After a short break, the Must Tries Series is back, and who better to restart it with than the always affable lovable incorrigible [insert word here]ble Lee Mitchell of The Brick. Here is part twenty-three in the series…

Likeness of Lee Mitchell, if you believe you are what you eat (subwaycarwash.com)

What is the “must try” drink at The Brick?

That would be The Terminator, a double Long Island topped with cider and beer, served by the pint, and priced at RMB88 (RMB60 during happy hour). Why? It’s four drinks in one but it tastes like fruit juice and is very well balanced and effective!

What is the “must try” food at The Brick?

We can’t do food for another week or so due to refitting the kitchen, so I would say the best food now is cold tomato soup with double vodka, steak sauce, tabasco, olives, and pickles. You’ll find it on the menu under Bloody Mary (RMB60; RMB45 during happy hour). The Brick is a bar, not a restaurant, so when I do get food back on it will be burritos and fries all the way! [What, no more donkey pizza? - Ed.] However, the chuanr (BBQ) we get in from across the street is first rate –  check out the wings and the scallops, both are awesome!

What are three “must try” items at other venues in Beijing, not including ones you are involved with?

The beef carpaccio at Saffron is one of the best I’ve ever had. I’m a chef by trade and I have worked and eaten in some of the best restaurants and hotels across Europe and beyond. Saffron is great because it is so rustic and natural. It reminds me of the small bars we used to go to in Spain, Portugal and the south of France. Very small simple places with great food.

Hatsune — everything. But if i had to choose one item, then probably the “motorolla” roll. Great sauce, soft then crunchy texture, good value.

Finally, the Italian BMT on parmesan oregano bread with southwest sauce from Subway. I work anywhere from 12 to 16 hours a day and I rarely get a chance to stop to eat so grabbing a foot long from Subway and eating on the run is a regular occurrence for me. I eat there three days a week, same thing every time. Love it. (It beats the shit out of McDonald’s and KFC any day.)

I didn’t recommend any drinks as I rarely drink these days but the one drink I would recommend this summer, not including the places I am involved with, is the Hendricks & Tonic at Fubar. Refreshing, strong, gets the job done!

This is part twenty-two in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. Last week, manager Alex Molina and chef Daniel Urdaneta talked about Modo and this time they talk about their first place — Mosto.

Urdaneta and Molina

-

What is the “must try” appetizer and main at Mosto?

Urdaneta: Our starter Blue Crab & Avocado Causa (rmb95) brings your palette right into the heart of traditional Peruvian cuisine: it’s definitely a must try! As for the mains, a must order dish for our regulars is the Argentinean Matambre (rmb185).

What is the “must try” drink at Mosto?

Molina: The Mojito Martini (rmb60) that I created as a classy and feminine alternative to the original one… and it will not leave you with mint leaves between your teeth!

What are three “must try” items at other venues in Beijing?

Urdaneta: Jordi’s Bogavante Rice is irresistable at Agua! I also love the Terrines of Maison Boulud. And for my sweet teeth, Capital M’s Pavlova is the best.

This is part twenty-one in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time, we head to Gulou with Henrik Mic, the manager of Cafe Alba.

Henrik Mic of Alba Cafe

-

What is the ‘must try’ dish at Alba Cafe?

It would be the “Autumn Pasta“. Capellini [pasta] mixed with fried vegetables, homemade fresh pesto, and bacon bits,  and topped with Parmesan cheese (rmb38).

What is the ‘must try’ cocktail?

It has to be the Beijing Mule. This is a spicy cocktail made from our own chili-infused vodka, crushed fresh ginger, mint, and lime, and topped with a splash of ginger ale (rmb40).

You also have a lot of whiskeys. Which one is ‘must try’?

That is difficult because we have more than 100 different whiskeys. Twelve year old Chivas? Just kidding. It would probably be the Bruichladdich. A smooth, not too smoky, 16-year-old Islay single malt (rmb60 for 1.5 ounces). What makes it stand out from among other fine whiskeys is that it has a red wine cask finish  — not just any red wine cask, but a cask from Chateau Lafite Rothschild. This is gives it a nice reddish color and an aromatic aftertaste.

What are three “must tries” at other Beijing venues?

The Old Fashioned cocktail at Apothecary.

The bibimbap (a Korean rice dish in a stone pot) at Saveurs de Coree in Nanluoguxiang.

The California roll at Ichigo Ichie in Heizhima Hutong off Nanluoguxiang (this kind of maki can be bought at any sushi joint but is usually done pretty bad).

This is part twenty in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: Simon Amos, food and beverage manager at Hilton Beijing, on One East restaurant. (Heads up: The hotel will hold its annual pancake race next Tuesday, March 8.)

Sunday roast at the Hilton

-

What is the “must try” food at One East?

Every Sunday we hold “An Authentic American Sunday Roast @ One East” (rmb198 plus 15% surcharge for three courses; rmb98 more for unlimited wine buffet). We offer something different to the normal mass market buffets in Beijing with our very relaxing “grown ups” Sunday lunch. The silver carving trolley is laden with an eight-kilo Australian prime rib of beef from which guests are carved unlimited servings accompanied by traditional Sunday roast trimmings. I even managed to get the chef to add traditional English Yorkshire pudding and crisp roast potatoes. Even though it’s an American restaurant, for me, Sunday roast is simply not the same without! The signatures for the Sunday lunch are dishes prepared and served table side, another of which is the Banana Fosters Flambe, a great American tradition and flamed with rum in the restaurant… it always draws a “wow!” from guests.

What is the “must try” drink at One East?

On top of the fantastic wine list and cocktails, every Thursday our resident sommelier, Julia Zhu, hosts our One East Wine Club (rmb150 plus 15 percent surcharge). Kicking off from 6:30 PM, Julia and the team take guests through a journey of some of the finest wine regions in the world with a relaxed interactive atmosphere and a sampling of five different wines accompanied by matching canapes. (Tip: Reserve a space at the bar in advance.)

What are three “must try” items at other venues in Beijing?

Every weekend I go with the family and try something new. Beijing is a great city for that, if you manage to get to the restaurant before it has closed!

1. Top of my list has to be the entire menu at the wonderful River Club… simply outstanding service and cooking.

2. Dumplings at Din Tai Fung… consistently excellent and attentive service.

3. A regular haunt for me and one of the few places we return time and time again… Bellagio for the fantastic crispy chicken!

My choices are places that have really connected with me in terms of experience, environment and consistency in the quality of food and service. There are also many more I could list. Can you change the question to “What are 10 ‘must try’ items at other venues in Beijing?”?

This is part nineteen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: manager Alex Molina and chef Daniel Urdaneta of Modo (and also of Mosto).

-

Daniel Urdaneta and Alex Molina of Modo

-

What is the “must try” food at Modo?

Urdaneta: From our evening menu of small plates to share, the Wagyu Beef Meatball with Heirloom Tomato Sauce (rmb80), because it is one of the most popular. Same goes with the Spinach & Ricotta Malfatti with Roasted Pears, Mushrooms and Shaved Pecorino Cheese (rmb75). It melts in the mouth and is such a pleasure to serve as this dish is rarely seen on pasta menus.

What is the “must try” drink?

Molina: To accompany the five or six different plates people typically order to share, I recommend trying some of the different wines from our Enomatic wine dispenser. [The machine includes 16 wines and allows small pours of 25ml up to full pours of 150 ml. See here.]

What are three “must try” items at other venues in Beijing?

Molina: I love Sureno’s pizzas! I would also recomend the afternoon tea at Capital M. Last but not least… Nobu, as soon as it opens.

This is part eighteen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time: Reto Kistler of restaurant Sureno in the Opposite House. (This is the third post from the Opposite House: see these ones with Leo Liu of Village Cafe and Louis Wu of Punk.)

Reto Kistler

-

What is the “must try” food at Sureno?

The handcrafted ravioli (RMB118) with buffalo mozzarella, fresh basil, wood-fired smoked ricotta, fresh tomatoes and Spanish extra virgin olive oil. An amazing pasta dish: simple but beautiful. I have to mention our Sunday brunch (RMB298), with free-flow Champagne and great choices from our set menus instead of the typical buffet stations with food heated under lamps.

What is the “must try” drink at Sureno?

Watermelon Negroni (RMB70): a great aperitif. The watermelon makes it more accessible and the citrus foam on top offers a nice tangy kick. For wine, hearty Chianti is always a great companion for Mediterranean food. The Frescobaldi Nipozzano Riserva Chianti Rufina is an example. It has berry and floral notes with delicate spices, and a refreshing crispness for which the Sangiovese grape is renown.

What are three “must try” items at other venues in Beijing?

For Beijing kaoya, The Fat Duck at the Renaissance offers an absolutely delicious one.

The River Club has some amazing tortello–stuffed with cheese and mortadella and a cream sauce.

There are times when a juicy burger is just what the doctor ordered. My dear colleagues at the Village Cafe do an amazing job. Top quality beef and lots of toppings. Finger-licking good and messy. The way it has to be.