Beijing Boyce

This is part seventeen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. We head to the suburbs this week with Pat Walsh of The Green Cap Bar in Shunyi.

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What is the “must try” drink at Green Cap?

It has to be our ever popular pint of Guinness. Fresh as can be from St. James’s Gate in Dublin. I can safely say it is one of the best in Beijing!

What is the “must try” food at Green Cap?

We have our new chef Bill Marrett cooking up a storm. Quality pub grub. The consensus is our spicy wings/chili. The locals like it hot round here!

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

I love lunch at The Orchard. Their bread is the best I’ve ever had and the setting is just perfect.

A pint in Paddy’s with Karl Long. We go way way back so its always good to catch up over a pint or two or three or….

I like the pizza in The Irish Volunteer. A great tasty bite for your dollar in a good non-pretentious setting.

This is part sixteen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. We follow up on the last post about Village Cafe and stay in the Opposite House to get the picks of Louis Wu from Punk.

Louis Wu (photo: Opposite House)

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What is the “must try” cocktail at Punk?

Watermelon and Chili Martini (RMB70): It’s a perfect drink for ladies and gentlemen with its combination of refreshing watermelon and spiciness. It has a long aftertaste…

What is the “must try” wine at Punk?

Punk’s new red wine by the glass: Antinori Santa Cristina IGT from Tuscany in Italy (RMB65). It’s a perfect choice for its reasonable price. The 2008 is an excellent vintage and this wine is easy to drink and has perfect balance.

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

The Fresh Mango Martini at Ichikura, the Perfect Manhattan at Glen, and the Passion Fruit and Lychee Martini at Mesh in The Opposite House.

Watermelon and chili martini (photo: Opposite House)

This is part fifteen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: Leo Liu of Village Cafe in the Opposite House Hotel (see also this interview I did with Liu last night on sibling blog Grape Wall of China).

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What is the “must try” food at Village Café?

Teriyaki salmon with steamed Asian greens and jasmine rice (RNB88). This classic Japanese dish is a popular one. Chef Gan infuses his fish stock with a light soy sauce to give this dish a lingering taste. It compliments the richness of the salmon. Of course guests should also try our new set dinner: RMB128 for three courses plus a glass of wine or beer. We change the menu every other week.

What is the “must try” drink at Village Cafe?

The Village Café spicy Bloody Mary (RMB60). A classic cocktail, The Bloody Mary is a perfect starter drink for weekend brunch. Ours is spicy with balanced acidity and a slight saltiness to give you all the kick you need to start your day.

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

The noodles with beef tripe at The Noodle Bar [in 1949: The Hidden City].

Stonefish [板岩烤鱼] at Middle 8th [Yunnan restaurant].

Dim sum at Din Tai Fung.

This is part fourteen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: Jade Gray of Gung Ho! Gourmet Pizza Factory.

Jady Gray (right) and partner John O'Loghlen

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What is the “must try” pizza at Gung Ho?

To me the pizza that best represents what Gung Ho Pizza is all about would be the Chicken/Camembert on Whole Wheat crust. Premium ingredients, innovative toppings, stellar taste. The kicker to this killer combination is the macerated black currents that we throw on top, giving it a savory/sour punch that totally works. Most people read it on the menu and are a little skeptical, but once I twist their arm to try it, they are sold for good and don’t want to try anything but. Definitely works best on the whole wheat crust, as do most of our flavors. We use an organic wholewheat flour sourced from Heilongjiang that brings something special to the palate. It’s no wonder our wholewheat outsells our white crust. (RMB65 for medium, RMB95 for large)

What is the “most try” non-pizza item at Gung Ho?

Difficult to say as we have a new menu coming out after Chinese New Year with a heap of fresh goodness. On the current menu I would have to say our Greek Salad. Obviously it’s a staple on any menu, but ask anyone who has tried it and they’ll swear it’s one of the best in Beijing. We don’t cut corners on any of our salad ingredients as illustrated by the liberal servings of imported kalamata olives and feta cheese that we source from Greece. The flat parsley that we use adds a whole new angle to this Mediterranean classic, and even though we are known for our gourmet pizza it’s the noise that we are making with our salads that has taken us by surprise. (RMB30 medium, RMB50 large)

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

1. Switch! (798) Sichaun Cosmo… just be sure to ask the bartender to keep the spice down!

2. Any entrée at Sureno.

3. Lush’s Deluxe Burger: Totally hits the spot after a night on the town… but I guess owning the place makes me a little bias!

This is part thirteen in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: Kro’s Nest owner Olav Kristoffer Bauer a.k.a. “Kro” and the F&B team Zach Lewison and Marty Handley.

Zach Lewison, Olaf Kristoffer Bauer, Marty Handley

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What is the “must try” food at Kro’s Nest?

Handley: Pardon the Pesto pizza (medium RMB120, large RMB155).  Pesto sauce, smoked duck, mushrooms, and spinach. Great way to have duck on a pizza without making it. Has a Beijing focus like everyone else is doing these days.

Bauer: Rocky Road Rice Krispy Pie (RMB45). Desserts are a new thing for us and this one is awesome. Sometimes one or two go missing. Trust me, I know where they went.

Lewison: Fried artichokes (RMB38). There is something about fried food that is salty, sour, and crispy. Best app we have.

What is the “must try” drink at Kro’s Nest?

Handley: Beach Baby Bushwhacker (RMB50).  Rum, Kahlua, and chocolate sauce. Since Zach and I are both from coastal cities in Florida, this is a homage to our state.

Bauer: The Flaming Kro (RMB50).  Beer, Amaretto, and 151 rum. This is our house drink. It’s a spin off of The Flaming Moe from The Simpsons, except ours is better and won’t burn our bar down… I hope.

Lewison: Root beer float (RMB25). A&W root beer with ice cream: takes me back to when I was little Zach, spending summers playing baseball and not having to worry about running kitchens in Beijing.

What are your “must try” foods and drinks at other venues?

Drinks…

Handley: Big bottles of Yanjing! Nothing connects you better to Beijing than drinking these on the busy streets and watching the city pass you by.

Bauer: Tap water, my house.  I work every day all day, so having a glass of water at my house is always going to be my go to drink.

Lewison: Gin and tonic at Fubar. I use to hate gin and tonic, Chad [Lager] changed me on this. I will never drink one outside of Fubar unless Chad is there by chance and makes it. That’s how devoted I am to it.

Foods…

Handley: New York strip with mushroom sauce at Chef Too. Billy [Bolton] knows his steak, and this is a simple dish made perfect. Can’t beat it.

Bauer: The falafel from Dareen coffee.  Karim [Aljaddi] has the best in town: he sells me coffee, so with every order I try to work in a falafel.

Lewison: Hot dog at No More Bunz. I moved from Dongzhimen to Lido last year and the only thing I regret is not being able to walk to work and stop by for the American hot dog.

This is part twelve in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: Tobias “Tobi” Demker, owner of Purple Haze and Purple Haze Bistro, and bassist for local acts Bad Mamasan and Black Cat Bone.

A little bit curry, a little bit rock and roll.

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What is the “must try” food at Purple Haze?

The pan-fried crab cakes with mango salsa. It’s only served at Purple Haze Courtyard, but it’s a really good appetizer.

What is the “must try” drink at Purple Haze?

Vanilla Summer, a simple drink using vanilla vodka, apple juice and ginger Ale. Simple but good.

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

For Chinese food, 小炒牛肉 (quickly fried beef) at 相西土菜 (called Hot & Spicy Bar in English). This is a Hunan restaurant in the compound where I live. It serves this really spicy beef dish. In fact, it’s so spicy I can’t have it too often.

For Western food: I don’t know if they serve it at their new location but the suckling pig with cumin cream foam at Agua was to die for. Really tender with amazing flavors.

For drinks, I usually have wine or beer, but I had a really good martini at one of the Japanese joints. Might have been Ichikura. A martini mixed with pepper vodka, Tabasco and olives. Really good with some extra olives on the side. Obviously a lot of spice to this drink, so you might not want to have too many on one night.

This is part eleven in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: Stephen Rocard and Stephanie Zhou of Mao Mao Chong, which is known for its creative cocktails, pizzas, and arty interior.

Who are those masked bar owners?

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What is the “must try” drink at Mao Mao Chong?

We have a few must tries at Mao Mao Chong but since it’s winter and bloody cold out we’ll suggest our Adult Chai (RMB40). Homemade chai spiced up with a naughty shot of Mao Mao Chong cinnamon infused vodka. You have to try it, it’s delicious. We infuse the vodka and make the chai blend ourselves. We don’t use packet chai or chai powder which is what makes it special.

What is the “must try” food at Mao Mao Chong?

Well, we only serve pizza and peanuts at Mao Mao Chong so let’s say pizza. Our favorite is the The Peasant Pizza (RMB60): tomato, mozzarella, roasted eggplant, pesto, and parmigiano. We keep it simple, use fresh ingredients, and put our heart and soul into all our pizzas.

What are three “must try” foods and drinks at other Beijing venues?

Xian Lao Man (Andingmennei Dajie) is where we always take our visitors for dumplings. The “fullest” and some of the best jiaozi in the Jing.

Capital M (Qianmen): Their pavlova is to die for. An iconic Australian dessert done to perfection.

Esquires Coffee (CityMall, Liangmaqiao): New Zealand coffee chain putting Starbucks to shame, though that’s not difficult. Great coffee and their hot white chocolate is worth a try. It’s become a regular stop for us on our way to Sanyuanli market.

This is part ten in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their recommendations. This time up: Steven Zonneveld of Nanluoguxiang pub Ned’s, which packs a lot of punch for its size. (Check these drink specials at Ned’s during Australia Day on Wednesday. And go here to enter my Aussie slang contest.)

Steven Zonneveld: The man behind Ned's

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What is the “must try” beer at Ned’s?

All of our beers are from Australia at Ned’s, so I’d suggest trying Australia’s favorite full strength beer. VB! I’m also from Melbourne and have grown up drinking it my whole life so I might be a little bias. It’s also cheaper to buy a VB at Ned’s than just about anywhere in Australia (RMB25 per bottle; RMB20 during happy hour).

What is the “must try” cocktail/mixed drink at Ned’s?

The Melbourne and the Beijing iced teas (RMB35) seem to be quite popular with the females while the trusty Ned’s Special (RMB50) seems to be a hit with the local blokes. The Ned’s Special was traditionally a huge strong glass of JD but has recently become a giant glass of whatever you like! Good for priming up for a big night!

What are three “must try” foods and drinks at other Beijing venues?

If you’re in serious need of a decent and affordable steak try Traktir Pushkin’s steak wrapped in bacon with mashed potatoes. A steal for 40 RMB! I’m also a big fan of the vegetable spring rolls and noodles at the Vietnamese restaurant call Pho on Guluo Dong Dajie. And for those willing to travel, check out the Muslim restaurant in BLCU. The lamb, neng, and onion are to die for!

For drinks, I would suggest picking up a 15 RMB street Mojito while you cruise down Nanluoguxiang, a tasty Moscow Mule from First Floor, or wiping yourself out with an Armageddon from Chocolate.

This is part nine in the Must Tries Series that asks people in the Beijing bar, restaurant and wine business to give us their recommendations. This time up: Chef Jordi Valles of Spanish restaurant Agua in Sanlitun’s Nali Patio.

Get veal, people! (photo: Agua)

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What is the ‘must try’ food at Agua?

The “must eat” food is our “slow cooked Wagyu veal cheek with marinated plums in red wine and lightly pickled beetroot”.

What is the ‘must try’ drink at Agua?

Bodegas Maurodos “Prima”, a typical wine from the Toro region in Spain. This wine is full bodied with great depth and concentration, and received 91 points from Wine Advocate. It is 95 percent Tempranillo and 5 percent Grenache, and is produced by the most recognized winery in this region: Bodegas y Vinedos Maurodos. It is only available at Agua in Beijing (RMB65 glass / RMB410 bottle).

What three ‘must try’ items at other venues in Beijing?

The Wagyu short ribs at Jaan at the Raffles Beijing.

The vegetarian “hippie” sandwich at Element Fresh.

This is part eight in the Must Tries Series that asks people in the Beijing bar, restaurant and wine business to give us their recommendations. This time up: GM and co-owner Eduardo Gutierrez and PR manager Mai Quant from Migas in Nali Patio.

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What is the “must try” food at Migas?

Gutierrez: Our selection of homemade sausages–black, butifarra, and chorizo (RMB68). These are “must try” because we make them from scratch in the Migas kitchen. You can try the true flavor of Spanish sausages, made in China and finished in our Josper charcoal oven.

What is the “must try” drink at Migas?

Quant: Cucumber Goes to Moscow (RMB70). This cocktail is a fresh and unique mix of ginger and cucumber with premium vodka.

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

Both: Tendon noodles at Noodle Bar (面吧) in 1949.

Spicy fried crab with peanuts (xian la xie) at the fish market we visit on East Fourth Ring Road. You buy fresh crab at the market and then go upstairs where they cook it for you.

Falafel at Jerusalem on Sanlitun North.

This is part seven in the Must Tries Series that asks people in the Beijing bar, restaurant, and wine business to give us their picks. This time up: Philip Osenton, sales manager for North China for importer and distributor Wine Culture. Osenton, who includes a stint as sommelier at The Ritz London on his CV, gives us his picks from the company’s portfolio.

Philip Osenton (at right)

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What is the “must try” red from Wine Culture?

A highly acclaimed wine from Mclaren Vale in South Australia called Joseph Moda, produced by Joe Grilli at Primo Estate. The wine is a blend of Cabernet Sauvignon and Merlot from the 2006 vintage and what makes this wine stand out is that it’s made in the “Passito style” favoured in northern Italy in the production of Amarone. The grapes are air dried before pressing and this produces a wonderful rich and seductive wine with a big sweet toasty nose, lots of dark fruits, soft tannins and a long smooth finish. I love this wine with rack of lamb (Australian or New Zealand if you can find it). A bottle is RMB706.

What is the “must try” white from Wine Culture?

This would have to be the Sigalas Asyrthiko/Athiri 2007 from Santorini in Greece. With so many amazing wines from around the world it’s such a shame to stick with certain varieties from certain countries and this wine proves this point. A blend of two white grapes, 75% Asyrthiko and 25% Athiri, this wine is perfect after three years (says the winemaker), and medium to light bodied with green apple and citrus flavours and a crisp lemony finish. This wine works well as an aperitif or with seafood, particularly Aegean Kakavia (fish stew). A bottle is RMB211.

Finally, what is the “must try” value wine?

Would have to be the Casa Gulada Singular 2008 at RMB102. This wine is from La Mancha in the center of Spain and is a blend of Tempranillo, Bobal and Syrah. A modern winery that is producing some excellent and good value wines from a relatively new area for quality wines. Medium bodied with red cherry and raspberry fruits and a warm smooth ending. Very flexible with food, I like to serve mine with my Chorizo and tomato pasta dishes.

This is part five in the “must tries” series that asks people in the Beijing bar and restaurant business to give us their top food and beverage picks. This time up: Jack Zhou of Sanlitun bar 1F, who some people will also know from his time at The Tree.

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What is the “must try” drink at 1F?

The “must try drink” at 1F is the Lychee Lemon Martini. It has been the most popular cocktail since we opened. It is well balanced, with the sour matching the sweet.  It’s magic! At RMB40, it’s a good deal as well.

What is the “must try” food at 1F?

The “must try food” at 1F is the burger [RMB55]! It’s fresh! It’s juicy! You will get be happy after you try it.

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

One is definitely the pizza from The Tree. It is very crispy. It has been voted as the best pizza in town by the Beijinger magazine every year since 2005.

The ham and cheese sandwich from Nearby the Tree is good with Belgian beer.

The frozen margarita from Saddle. It’s a popular drink in this Mexican restaurant.

This is part four in the “must tries” series that asks people in the bar and restaurant business to give us their top food and beverage picks. This time up: Karl Long of Paddy O’Shea’s, the current holder of the “best bartender” title in Beijing.

What is the ‘must try’ food at Paddy O’Shea’s?

We have the privilege of having the choice of standard pub food as well as Indian food from the restaurant upstairs. Our new chef has improved our pub food significantly and I would recommend the beef patty served with chips and gravy. For a semi-Indian option, the curry chips are very popular and are great beer food.

What is the ‘must try’ drink at Paddy’s?

People generally come to Paddy’s with one thing on their minds: beer and women (well, maybe just beer). Although we do have a full cocktail menu, I would definitely recommend a good old pint of Guinness. The happy hour price is RMB39, from 3 PM to 8 PM, and nothing is better during the winter months. (The only thing better than a pint of Guinness… is eight pints of Guinness.)

What are three ‘must try’ items at other places in Beijing?

White Nights do some great deals on bottles of vodka, none of the names of which I can pronounce, but it is always a great night there and I love their red caviar.

I’m a big fan of spicy food, so I tried Spice Spirit in the Village and enjoyed it, and the Sichuan restaurant at the end of Nanluguoxiang is always good for a bit of head sweating.

Finally, if I want to get out of town but not too far I like going to the Green Cap Bar where they also do an excellent pint of Guinness. Pat the bar man is a funny man.

This is part three in the “must tries” series that asks people in the bar, restaurant, and wine business to give us their top picks. This time we turn to wine and ask Gregory Bielot of distributor East Meet West for his recommendations from the company’s portfolio.

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Greg Bielot of East Meets West

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What is the ‘must try’ red wine from East Meets West?

Gerard Bertrand Chateau Hospitalet La Clape AOC (retail: RMB350). A beautiful blend of Syrah, Grenache, and Mouverde from the south of France. This is a very elegant wine with blackberry aromas and a beautiful finish.

What is the ‘must try’ white wine from East Meets West?

A new arrival in my portfolio: Domaine Gobelsburg Gruner Vetliner 2009, from Kamptal, Austria (retail: RMB210). Very fresh and delicate with a hint of gooseberry. It offers incredible value and has the characteristics of a typical Gruner Veltliner

What is the ‘must try’ value wine from East Meets West?

The best value for money in the EMW portfolio is Pikes “The Red Mullet” from Clare Valley, Australia (retail: RMB140). It is a ripe smooth red. It is good for friends who are catching up or as an everyday drinking wine, and is an absolute bargain at this price.

Our new sparkling, Cuvee Jean Babou Brut Blanquette de Limoux AOC, from Limoux in the south of France is also very good value. It is made with the champenoise method and retails for only RMB140. It offers the taste of Champagne for a very reasonable price

That pork doesn't deliver itself.

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This is the second entry in the Must Tries Series, where I ask the people who run our fair city’s bars and restaurants about what’s best on their menus. Up this time: Grinders co-owner Trevor Metz. (You might know him as the voice of China Southern’s “fasten your seat belt” announcement, the TV commercial for Port Dandong, and (formerly) the China Drive show on China Radio International.)

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What is the “must try” food at Grinders?

The barbecue roast pork sandwich, because we roast our own pork and do our own spicing. I start marinating it in the morning. We buy our meat fresh every day and make our own BBQ sauce.  It’s like a circus in your mouth.

How about the “must try” drink?

Our sangria with ginger vodka. All of the flavors seem to marry.

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

Sasha’s Big Bite burger at Kiosk. It has pork, beef, and Serbian spices.

The dry hot pot at Chuan Cheng Yuan in Shaungjing.

The Champagne brunch at Westin Financial Street. I get thoroughly toasted and happy at that.

Oh, baby! (Photo: Union)

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This is the first post in a series called “must tries“. The idea: ask managers, chefs, and bartenders at Beijing restaurants and pubs what they consider  the “must try” item on their menu. I’m starting with Andy Bright of Union Bar & Grille because he suggested this idea a few months ago!

What is the ‘must try’ food at Union?

Barbecued baby back ribs. They’re from a time-tested recipe and consistently good. [Pause] Juicy…

What is the ‘must try’ drink at Union?

From the the first of December to the thirty-first of December, one cocktail sold more than double any other: our Mojito. It’s damn good.

What are three ‘must try’ items at other places in Beijing?

The roast leg of mutton at the “roast leg of mutton restaurant“. The hot coals go in the middle of the table and the whole leg goes on a skewer and is ready to eat. You carve it as you go. Take some mint sauce with you.

The seafood at Mosto, especially the fish. It’s some of the best in Beijing

The bucket of fried rice at the Drum and Gong in Nanluoguxiang. It is literally a bucket of rice for a couple of kuai!

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Check out the Union Bar & Grille menu. You can get to Union with this map. And for what it’s worth, I love the Buffalo wings at this place.