Beijing Boyce

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!

One of my first regular haunts when I moved to Beijing was First Cafe, a cozy two-floor cocktail bar in a small building that once stood behind what is now Terra. Run by Keiko Shirata and Roger Houng, it employed two up-and-coming bartenders — Echo Sun and George Zhou — who were just getting into martinis. They would later leave to open Midnight next door and then the very successful Q Bar up the street before a split last year saw Zhou leave and open George’s at Workers Stadium. Now, five years after opening atop the Eastern Inn, and after many memorable nights, Q is marking its fifth anniversary. As they say, time flies when you’re having  rum.

The anniversary celebrations continue through June 5 and include:

- A free shot for everyone who goes to Q Bar

- The top selling cocktails from each year — Q Bar Summer Cocktail (2006), Classic Martini (2007), Mojito (2008), Passion Fruit Mojito (2009) and Mango Mash (2010) — at RMB35.

- And a nightly draw, with one person getting a free drink on every visit until the end of the year and four people each getting 25 drink vouchers.

I might have to drop by for an Alphonso Special…

The Q Blazer (photo: Q Bar)

-

Q Bar has long been among the city’s top cocktail spots and is finally joining the ranks of places that infuse their own spirits, a group includes everyone from high-end Maison Boulud to earthy Salud to artsy Mao Mao Chong to chill-out spot Twilight. There are more than dozen different infusions available at Q, including Bourbon with bacon and vodkas with chamomile, basil, orange, and other ingredients. The most intriguing is the vodka infused with garlic and Habanero peppers that head bartender Wendy Yang says works well in a Bloody Mary.

Q Bar has also introduced its version of Jerry “The Professor” Thomas’ classic nineteenth century cocktail The Blue Blazer. The cocktail is known as The Q Blazer (RMB55) and owner Echo Sun notes that the tweaks include using maple syrup instead of sugar, orange peel instead of lemon peel, and both rum and bacon-infused Bourbon. I’m not a fan of having fire around drinkers but this potent concoction goes far beyond the usual brainless flair bartending or Flaming B-52s and is worth a try.

By the way, Q Bar has a martini special every Wednesday, with a selection of drinks at RMB35 until 11 PM.

-

Hang out in the box. The rooftop at Q Bar ranks among the best in the city and this year, for the first time, it will be partly open during the winter as each of the six private rooms is being converted into a “Q Box“. That means heaters, speakers, an iPod port, and a system to buzz the staff when the need arises for yet another Alfonso Special. There will be a minimum charge of RMB200 per person and you will still have to bear the cold if you need to use the toilet. Now, if they would only enclose that bar at the back of the deck and convert it into a winter single malt haven.

(Follow me on Twitter at Beijing Boyce or on Facebook here.)

I received the following tidbit in an email from Q Bar a few days ago:

Martini Wednesdays @ Q Bar
The legendary Q Bar Martini selection, the biggest and best in Beijing, now has its own night. Whether you like a classic vodka Martini, a Dirty Gin Martini or something a little more exotic, you’ll find your perfect martini at Q Bar. We have picked a selection of your ten most favorite Martinis, get two for the price of one, all Wednesdays from 6 p.m. to 11 p.m.

I remember visiting Q Bar several times before it opened and seeing the place take shape; watching a crane haul trees and flowerbeds to the rooftop one day to decorate the deck; many nights, including several New Years’ Eves, when I met friends or took visitors to Beijing there; even when the place jacked up drink prices–and left them there–just before the Olympics. What I don’t remember Q Bar ever doing is slashing prices on its claim to fame — cocktails.

This is good news for consumers since, in my humble opinion, the martinis and margaritas are especially good at Q Bar. But it makes me wonder if the move signifies something more at what is arguably the city’s most successful bar of the past three years.

New bars in Sanlitun are exerting pressure since they arguably offer more in terms of creativity (Apothecary), design (D Lounge), and value (Fubar). Of course, Q Bar could take measures in response, such as jumping on the DIY trend train and making infused vodkas, bitters, et al; upgrading the design and layout inside, as was done with the deck last year;  and picking a few signature drinks, say the martinis, and pricing them at RMB50 instead of RMB60. But two-for-one martinis? Hey, I’ll gladly take them; I’m just saying it seems out of character.

I told you I could land this thing in Houhai (wired.com)

-

Kind of like scruffy Han Solo hooking up with blue-blooded Princess Leia, Xihai Lake’s Club Obiwan (map) is teaming with Q Bar (map) to add an element of sophistication to its three-floor establishment. Writes Pete Demola at weliveinbeijing.com:

Nearly three years [after opening], the Club Obiwan team will be now be joined by new partners Echo Sun and Ralph Ziegenhorn, two-thirds of the brains behind Q Bar, the Sanlitun South venue acclaimed for their innovative cocktails and über-cool ambiance.

Obiwan partner Ed Schmidt approached fellow German Ziegenhorn for collaborative ideas, resulting in this unification of forces.

“Ralph and Echo will bring their knowledge of how to run a bar and how to offer great quality value to customers,” said David Mitchell, Club Obiwan’s Communications and Music Director, on the nature of their cooperation.

He labeled the partnership as a “convenient marriage of ideas,” while describing the new entity, which will now be known simply as Obiwan, as containing an injection of Q Bar while retaining the qualities that put Club Obiwan on the map.

He then pulled out a light saber and burned the image of a Jedi Master beside my tattoo of DH and the Hellcats.

The post reports on other planned changes to the food menu, the music slate (live bands are planned), and to the decor and layout: “Cosmetic renovations, including full scale refurbishment, will be an ongoing process. The new drink menu will be launched by late-January, while live music should take off sometime in February.” No info on whether or not the place will be charging Q Bar prices for the drinks. See the full post here.

After a hard week spent working on my computer screen tan, I met The Village Grouch for a drink last weekend and ended up on a bit of a pub crawl.

D Lounge (map): This spot is on the street linking Salsa Caribe and Tun. The gist of the conversation with a guy at the door at 9:30 PM:

Him: [Moving to block door] “Can I help you?”

Me: “Yeah, we’d like to get a drink.”

Him: “Are you on the guest list?”

Me: “Um, no. But I can understand why having one is important, you know, to keep out the riffraff. You wouldn’t want them to bother the… oh, wait, there isn’t anyone here on a Friday night.

I had the impression D Lounge is a private club, but it appears there was a special event on this night, so I will attempt a second visit. Interesting that a place going for the high-end enters off the migration route of drunk students, wasted expatriates, drug dealers, and grouchy bloggers, among others. Then again, maybe that is part of its appeal…

1949: The former bar 1/5 (map) will reopen as two separate venues, according to an assistant manager that gave us an impromptu tour. Downstairs will continue to be dominated by a long narrow bar, have an extensive Champagne list, and sport a much lighter décor – think whites, creams, and floral patterns. Upstairs will feature a private club – this time think whiskey and cigars – and a décor heavy on flat gray. (By the way, good turnouts at 1949′s Sugar Bar, Duck de Chine, and the outdoor bar that looks like a giant illuminated toilet puck. Even Taverna was almost half full.)

Still seeking our first drink, we walked to Q Bar (map), first passing Tun (map), which was gearing up for another packed ladies night. Success. The Village Grouch had a Gin Tonic and tried to figure out why it tasted so good compared to his homemade concoctions using the same gin and tonic water. (It’s the ice, baby.) I went for my old standby, the Alfonso Special, which offers good bang for the buck.

Next stop, The Saddle Cantina (map), where four-fifths of Black Cat Bone were enjoying drinks on the deck. I often wonder why the owners didn’t put sibling establishment Side Saddle downstairs, which is usually empty, instead of on Nali’s south side, and thus save on rent and staff expenses. More foot traffic and exposure, I guess, but at least in my case, I used to go to Saddle Cantina for food and drinks, but now almost always go to Side Saddle, grab a burrito, and skip the beverages. Anyway, the deck remains pleasant and provides a view of the courtyard, where the tables opposite Saddle, Let’s Burger, soon-to-open Let’s Seafood, and Ciro’s Pomodoro were once again pretty much full.

Salud (map): We met Mr. Hao and Ms. Hao here and dipped into the homemade rum. I had the “Salud special“, though given it has 11 spices, I am renaming it the KFC shooter. These are dangerous drinks, given how big they are and how fast they go down.

Fubar (map): Where else can I get a honey vodka and ginger ale for RMB20? While the decor feels unfinished and the light above the bar reminds me of a combination of giant tanning booth and taillight, it is hard to beat this place for value. (Note: Fubar will close from September 15 to October 2.)

Maggie’s (map): This tends to be a love-it-or-hate-it place, but if Beijing bars were judged on lighting, staff efficiency, general design,and clean toilets, it would rank among the top five in Beijing. For example, the focused lights on the shelves of bottles that run above the circumference of the bar, the softer lights that expose the ceiling beams painted with traditional Chinese scenes, and the sparing use of neon and motion lighting all combine to provide a soft texture. I’m curious as to who put this all together…

-

In the latest installment of the top five watering holes series, local know-it-all Charlie Flint of the Chinese version of How Stuff Works tells us where he grabs a drink after a long day of telling residents how to use an elevator (let the people inside get out first), how to refurbish a sidecar motorcycle so it looks wicked cool, and how to survive a baijiu dinner by surreptitiously slipping your shots into the soup. (Actually, I made those examples up. Just a few free ideas for How Stuff Works.)

Here are his picks…

-

Fubar (map): Currently my default watering-hole, Fubar is an excellent combination of quality, value, service, and vibe. There aren’t many places in this town where you can score mixed drinks made with top-shelf liquor for 30 kuai. Add in a great atmosphere – this place feels like home with its gregarious management and staff and a crew of steady regulars – and you have the perfect place to unwind after a long day of work.

Chocolate (map): The most ridiculously sublime bar I’ve been to in ages. From the pole-dancers to the 300-pound burlesque queens to the uber-cheesy band playing eighties-era Russian dance music, it has to be seen to be believed. Sure, its a LAN knockoff, but LAN (mistakenly) takes itself seriously, whereas Chocolate feels like it is in on the joke. I mean, come on – gold-plated urinals. Anyhow, I may have a soft spot for the place because of a wild night there that saw a certain Beijing bar-scene blogger drinking from ladies’ shoes and starting fights with Russian mob-types (and saw me waking up on my bathroom floor the next day), but it is one of Beijing’s must-visit bars.

Q Bar (map): I’ll have to agree with the others who’ve pegged this as a Top 5′er. Q Bar’s bartenders know how to mix a solid cocktail, and the rooftop deck is a fantastic place to hang out with friends, business associates, or out-of-town guests. And I love to take first-timers through the decidedly bland Chinese hotel below it. There’s such a weird transition that takes place en route to t he terrace as you pass the pensioners from Wuhan on holiday .

G-Zou (map): Discretely tucked away on the bottom floor of one of the towers of Sunshine 100, this Japanese shoju bar has an impressive selection of this distinctive (and amazingly diverse) drink. With a clientele that’s 95 percent Japanese and staff that only speak Japanese and some broken Chinese, it can be a little difficult to communicate… but that becomes part of the fun. The bartenders are great sports, know their spirits, and seem all too happy to drink along with you. Added bonus: It’s directly across the street from Oriental Taipan, making for the perfect 1-2 punch when combining a shoju bender and a foot massage.

Scarlett (map): I’m cheating a little bit here, as I’ve admittedly never gone drinking at Scarlett without eating, but I can safely state I’ve never eaten there without drinking, too. A great place to start the night with a bottle of wine and some charcuterie, Scarlett’s got a relaxed feel that keeps me coming back. Plus it sports one of Beijing’s better pool tables (where I usually get hustled by French pool sharks), and a Long Island Iced Tea that leaves me seeing spots.

Maison Boulud: Drink or meal?

-

I stopped by Legation Quarter (map), now known as Chi’enmen 23, for a few cocktails on my way to Sanlitun last night. At Maison Boulud, I skipped my usual spicy Project 23 and refreshing Bourbon Iced Tea – the latter is not listed on the menu, which I find odd given this is a perfect summer drink – and tried a cocktail that includes “five spices“. I found it too heavy and the flavors too muddied, though the humid weather might have been a factor. After I noted this to the affable guy behind the bar – Jackie – he made me a Frescoe Martini. Kumquat-infused rum with lime, litchi, and strawberry – this was refreshment.

These cocktails are not cheap. The two I tried are listed at RMB72, though they come to RMB75.6 after the annoying 5 percent service charge (seriously, just make it RMB75 or RMB76, give the staff its cut, and save us all the hassle). But they are good value, given the surroundings and that the drink came with a bowl of cashews and some other snacks.

I then went to Agua, via Hex – I still think this place looks like a cross between a futuristic beehive and a high-end hostess bar – where I parked myself at the bar. I tried the Purple Love – muddled red grapes with gin, lemon juice, and lemon peel. I found it well-blended and smooth, in contrast to the cloying descriptions of the drinks on the menu.

I prefer the glassware here to Maison Boulod, where it is elegant but lacks proper weight. As for vibe, while Maison Boulud is staid – think of a private club where Mr. Burns of The Simpsons might feel comfy – Agua has the rattle and hum of the kitchen and crowd to provide background noise. Which one is best? It depends on your mood.

And what is the price of Purple Love? RMB82 – RMB16 discount + 10% service charge = RMB73. Well, at least they round things off to the nearest kuai. I didn’t make it to Fez, upstairs from Agua, this time around, but will soon…

Two other places I have grabbed drinks lately:

Q Bar (map): The new deck, despite being bigger, is much more intimate and the soundproofing means it is open later. There is also a bar outside as well as a kiosk where the staff can punch in drink orders and thus allow the bartenders inside to get a head start. A strong point of Q Bar is consistency, no easy feat, though at RMB60 per martini the prices approach that of The Legation Quarter.

Fubar (map): For mixed drinks, this place is hard to beat. A 50 ml pour of 42 Below vodka (five flavours available), Bombay Sapphire gin, or Havana 3 is RMB30 with mixer. The cocktails are decent, which is a pleasant surprise given how long the place has been open, and tend to be RMB50. The vibe? With Fubar only open 10 days, that is still to be determined. On my visits, I have found a diverse crowd of three dozen men and women, a handful of guys giving public descriptions of the adventures of their privates, and a soccer-fan heavy crowd. Still, for those seeking solid mixed drinks at low prices, this is a place to be.

A pair of incidents this past week made me think again about value-for-money drinks in Beijing…

One: A visit to The Beach (map) at Block 8 where a bottle of  mass-market Champagne and six tins of local beer cost ~RMB1000. Two: A visit to Fubar (map) where a gin tonic made with Bombay Sapphire cost RMB30.

Different people value different things when it comes to a night out. I don’t put much value in “see and be seen” spots, thus spending a grand to drink a bottle of bubbly served in scratched and scuffed plastic glasses and beer in plastic tumblers on this rooftop is not my thing. (By the way, the average squat-on-a-stool, three-kuai-per-big-bottle-of-Yanjing drink-in-the-street joint in Beijing has better glasses. Maybe The Beach is worried about getting broken glass in the sand, but surely there is an alternative to plastic glasses that look like they went through ten years of use at a summer cottage.)

Anyway, I value things such as an earthy atmosphere, a diverse clientele, and – because I lack unlimited money and a massive expense account – decent drinks at decent prices.

This brings me to the bubbly. Contrary to the pop of its cork, Champagne – as opposed to sparkling wine – generally offers the the smallest bang for the buck of any alcoholic beverage in town. If you are of my mindset, and find it ridiculous to spend ~RMB700 — a typical price at a bar or club — for a bottle of exceedingly average Champagne, here are other ways to spend that cash (I will use some of my favorite spots as examples):

• ~12-15 quality cocktails at Q Bar (map), either while sitting at the long bar or on the sofas inside, or on the new deck outside, which despite its size offers intimacy and no minimum table charge.
• ~10 cocktails at Maison Boulud (map), which makes some of the more interesting drinks in town, including what is among my friends the love-it-or-hate-it Project 23.
• ~20 beers such as James Boag’s or VB either inside or on the deck at Danger Doyle’s (map), at The Den (map), at The Stumble Inn (map), or elsewhere.
• ~3-4 bottles of quality wine from more than a half-dozen countries at the hutong-style Palette Vino (map) in Dongsishitiao.
• 2 bottles of Russian Standard vodka, with mixers, at Chocolate (map).
• 35 shots of homemade rum at Salud (map) in Nanluoguxiang. (Note: the second branch of Salud is slated to open in Sanlitun North, opposite Tongli Studio, later this week.)
  
• 23 gin tonics, made – as noted above – with Bombay Sapphire gin, at the new Fubar (map). Or ~13 Hendrick’s gin tonics for those who want to go upscale.
• ~235 big bottles of Yanjing, in a glass or from the bottle rather than from a scuffed plastic glass, at many of the squat-on-a-stool-outside joints in the city.

You could also go for cocktails at Ruby Khi, downstairs from The Beach. And in defense of The Beach, the place is simply passing on the outrageous price of even the low-end Champagne available in Beijing. If you like bubbles, and care about how much you spend, you are better off finding a sparkling wine you like from Italy, Spain, Australia, or any other number of places.

Or doing your Champagne drinking at Sunday brunches, such as The Westin on Financial Street, when you can stuff your face with food and booze for about half the price of a bottle of Mumm’s or Moet-Chandon at the average club or bar in this city…

Sanlitun South cocktail joint Q Bar will open its much larger rooftop deck tomorrow night. The deck has about tripled in size and seats some two hundred people, with standing room for a few hundred more. It includes semi-private spaces, a bar at the back, and three-meter-high glass walls aimed at providing enough soundproofing to keep the neighbors happy.

Q Bar’s George Zhou and Echo Sun say the general rule is “first come, first served” and there is no minimum charge for tables. Hear, hear! I’m looking forward to my first Alfonso Special there…

Union Bar & Grille (map) will soon expand its menu to include, among other items, chicken tenders, three kinds of sliders and – the clincher for me – all-day breakfast. As mentioned before, Union is my “go to” spot for eggs benedict, omelets, and the like. Not to mention bottomless coffee for RMB20. I just wish the efficiency of the wait staff were matched by its friendliness.

Le Cafe Igosso, a good spot for everything from a first date to trying single malts with friends, is biting the dust. I suppose fans can migrate to the new branch (map) at Workers Stadium East, near A Hotel, though it lacks the earthiness of the original.

Q Bar (map) is putting the finishing touches on its new and bigger deck – about triple in size by the looks of it. The simple layout of long tables and benches on the sides with smaller tables and chairs in the middle is giving way to a maze-like design surrounded by two-meter-high glass walls consisting of panels that appear to be mostly opaque red. My initial reaction was “hmmm” but, to be fair, I was downing Alphonso Specials at the time and they tend to warp one’s perceptions.

A press release sent on behalf of Karaiya Spice House (map) announces that this most recent project from Alan Wong of Hatsune fame is open in Sanlitun Village. The two-story venue focuses on Hunan food.

The Rickshaw (map) reports that its kitchen will close from 2 AM to 8 AM because the place will “change almost all of [its] kitchen staff… more than 10 chefs” in an effort to improve the food. I hope the place also improves its service.

But putting that aside, my initial reaction to the announcement: The Rickshaw has more than *ten* chefs!? What have they been doing? This was followed by “Were they fired or did they quit?” and “Who hired them in the first place?” Sometimes it is best to avoid provoking speculation and to simply issue an “Our kitchen will close as part of an upgrade” statement.bAnyway, I hope the place gets back on track as I used to visit quite often in the afternoon to have lunch, watch the NBA Channel, and chat with the regulars.

By the way, The Rickshaw has bingo tonight from 5 PM to 10 PM, with draft beer at RMB5. And sibling joint The Saddle Cantina has dropped its prices up to RMB10 on drinks.

Wielding an arsenal of spray cans, paint tubes, and brushes, a crack group of graffiti artists invaded Sanlitun Village on Saturday afternoon and unleashed an explosion of color. Here are photos I took of a mural of a dozen records (given the subject, I’ll dedicate this post to vinyl lover DJ Chunky). I took the photos  around 6 PM, but when I went back after midnight, this and another three murals had been dismantled. Maybe management didn’t want people putting graffiti all over them…

Note: Here are nine photos of the other murals.

Who knows what bowing could lead to?

-

7-ELEVEN ranks among my favorite franchises because it is clean and well-lit, is open 24 hours a day, and offers a good selection of foods, beverages, publications, and daily necessities. But I don’t like this recent practice of employees bowing to customers. Beijing ren bowing? Are you kidding? What’s next? Kowtowing?

A recent visit to my neighborhood 7-ELEVEN showed how misplaced is this behavior. I saw a group of trainees practicing some bowing and then shouting things such as “welcome!”, “come again!”, and “sorry, we once again have no copies of China Daily!”, all while blocking the beverage and food coolers. I uttered “excuse me” several times, and eventually pushed past the trainees, so that I could, you know, buy stuff and put money into the company that will provide them paychecks.

7-ELEVEN, here is my advice for improving customer service:

1. Stop the bowing: it makes me feel uncomfortable and does nothing to make my experience at your store better.

2. Train employees how to properly pack my purchases in that two-mao bag. (Hint: The sandwiches should not be placed under the large bottle of water.)

3. Follow your fellow franchies in other countries and get some Slurpee machines.

While Q Bar (map) is known for its cocktails, especially martinis and margaritas, the place stocks more than three dozen whiskeys, including a decent selection of 12-year-old to 18-year-old single malts. Thus, if you have a group split between cocktail and whiskey lovers, this place offers a compromise. For people who like both, the bartenders make a decent Manhattan and Horse Neck. A shot of 18-year-old Talisker will set you back RMB130, while entry-level whiskeys and whiskey-based cocktails start at RMB40.

In terms of ambience, the airy and unpretentious Q Bar offers lounge areas, an excelllent deck, and one of the longest bars in town. Those seeking a quiet place to drink best go earlier in the evening, as the music tends to get increasingly louder during the night.

After a prolonged absence, the wine events list is back, and just in time for some nice tastings: a blind one of Sauvignon Blanc that includes a vote at the end, a lineup of six German wines from three producers,  and the upcoming (and free) opening of the Carrefour spring wine fair.

A new feature: Click “map” beside the venue name to get a pop-up map of its location or to send the address for free – in English or Chinese – to your phone. Also, I will keep an updated list of wine events on this page. Finally, it is always best to confirm details of a tasting ahead of time – if there is one constant in Beijing, it is change.

-

Thursday, April 2, 7-9 PM, Super Ganbei, RMB100, (map)
“Let’s wine”, with three Chilean and Italian wines from East Meets West; includes canapes; RSVP with Selina at selina@emw-wines.com or Super Ganbei at 5128-5488.

-

Friday, April 3, 6:30PM, Sequoia Café (Guanghua Road), RMB120 (map)
New Zealand Sauvignon Blanc blind tasting, with five wines from four suppliers; a vote on the wines will be taken; includes snacks; RSVP with Frank Siegel on Facebook or at 13701-178-073.

-

Friday, April 3, 6:30-8:30 PM, Café Europa, RMB150 (map)
“Demystifying German Wines”, with six wines from three makers, and two winery owners in attendance; includes canapés; RSVP with Joseph Kiang at 8695-663 or 13910-097-621.

-

Monday, April 6, 7 PM, Pinot (JW Marriott Hotel), RMB788 (map)
Chablis and Champagne dinner, with The Wine Republic and Bixente Alaman of Jean-Marc Brocard; four wines paired with seafood; RSVP with Chris Wang at chris.wang@marriotthotels.com or Campbell Thompson at events@thewinerepublic.com or 5869-7050.

-

Thursday, April 16, Blu Lobster (Shangri-La Hotel), RMB988 + 15% (map)
Robert Weil wine dinner, with Wilhelm Weil, great-grandson of the estate founder; five wines with five courses; call  6841-2211, x6727 to RSVP.

-

Friday, April 17, 6-8 PM, Shuangjing Carrefour, free (map)
Spring wine fair opening night, with a 20-percent discount on wines; call 5190-9589 for more info.

-

Tuesday, April 21, 7-9 PM, Aria (China World Hotel), RMB150 (map)
Lafite “mega tasting“, with export manager Michel Negrier and DBR Lafite wines provided by Summergate; RSVP with Jenny Fennerty at 6562-5800 or jenny.fennerty@summergate.com.

-

Wednesday, April 22, 7:30 PM, Meat & Wine Co. (Legation), RMB560 (map)
Jeremy Oliver book tour wine dinner; includes five ASC wines ranked 96 points or more by Oliver and a copy of his new book; RSVP with  Helen Lu at eventsbj@asc-wines.com  or 6587-3803.

When The Rickshaw picked up a handful of prizes at the then-that’s Beijing (now The Beijinger) bar and clubs awards in 2007, I suggested that a reality TV would be perfect to capture the antics of the three main personalities at the place: (from left to right) Chad lager, Kris Ryan, and Luga. To quote that post:

The Rickshaw’s Chad, Kris and Luge [Luga] need their own reality show. It’d be hard to find three guys who have a better time but differ more in personality and looks. An American, an Aussie and a Chinese – they could be packaged as a young Harry Morgan [later changed to Bruce Willis], the Crocodile Dundee of Beijing and China’s Fonz (heyyy!), teaming up to run a bar with all the craziness that comes from happy hours, drunk patrons and cultural misunderstandings among a diverse clientele. Just stick a few cameras on the first floor, second fl0or and deck, and one in that public bathroom around the side (none in the kitchen - the wings recipe needs protection). Seriously, three fun characters in a funky spot called The Rickshaw in a city with global attention in the run-up to the Olympics – you wouldn’t watch this?

Too bad it didn’t happen. At that time, the empire consisted of The Rickshaw and The Saddle. Since then?

The Rickshaw guys went on to open The Saddle Cantina, then DIY burrito joint Side Saddle, and now a cafe in the Volkswagen building on Sanlitun North.

Luga grabbed hold of The Saddle and turned it into Luga’s, then opened Luga’s Villa, with a bar downstairs and a restaurant upstairs, and will soon expand Lug’as by taking over the apartment above (complete with a balcony).

And Lager left and then managed TUN, which has exploded in popularity due to its Friday ladies night and Tuesday open mic night, among other things, and plans to soon open a new place.

These guys have collectively had a major impact on the Sanlitun bar scene over the past few years and now – or, rather, will soon – account for 7.5 places (I’m giving .5 for Luga’s expansion). About the only Beijing equivalent that comes to mind is how Alameda eventually spun off SALT and Mosto, all good places in their own rights.

By the way, look for The Saddle Cantina to officially open its deck this Thursday with half-price Margaritas and five-kuai beers.

Jet lag meant I tumbled out of bed at 9:30 PM on New Year’s Eve and got a late start on the festivities. But better late than never, as they say, and it turned out to be a most excellent night that involved my favorite new bar, my all-time favorite bar, and some of my favorite people.

I made it to TUN just after 11 PM. This is my favorite new bar because it has value-for-money drinks, friendly management, a relatively efficient bar staff, a large space that somehow manages to offer a degree of coziness, and a diverse and unpretentious crowd. Plus, it is within walking distance of my apartment.

Wednesday night found it crowded, but not uncomfortably so, and within minutes I ran into a fellow blogger, a former intern, a handful of regulars, and numerous bar and restaurant acquaintances, including former Pavillion / Browns / Frank’s Place / Paddy O’Shea’s manager Glenn Phelan, who provided the musical touch for the night. Good times! A countdown clock took us into 2009 accompanied by a blast of confetti and – true to the spirit of this bar – cans of sparkling wine (I tried the rose and Chardonnay, and recommend neither).

I then hustled down the street to Q Bar. I have known bartenders / owners George Zhou and Echo Sun since when they worked at First Café, which ranks as my all-time favorite Beijing bar (see video below). A solid crowd here, too, though one that allowed enough space to squeeze in at the bar and order drinks, including a New Year’s Eve tradition – The Alfonso Special. I ran into fellow First Cafe drinking buddies Agent Red Wolf and O-Zone, regular blog contributor p3wong, and numerous other acquaintances. Good times, again!

I next hustled back to TUN, passing Glen and Beer Mania, in front of which was parked the longest limousine I have seen in Beijing (New Year’s resolution number one: buy one of these to save on taxi fares). The crowd at TUN remained undiminished and the party continued until near sunrise, with the owners and employees of other bars and restaurants showing up during the wee hours of the morning. I spent a chunk of my time pleading with blues outfit Black Cat Bone to do a show at this place. Yep, more good times.

And with the breakfast hour nearing, I joined a flow of TUN attendees who headed to The Den for food. This place serves my favorite late night / early morning pub grub, whether it is bangers and mash, four-cheese pizzas, or deep-fried combos. Those seeking a final fill-up before starting a New Year’s diet would have done well here. All in all, a good end to what has been a tumultuous year for Beijing and its bar scene.

-

Unexpected hygiene-related event of the night: When the spouse of a certain bar manager parked outside the men’s room at TUN for 30 minutes or so and suggested that those exiting without washing their hands go back and become acquainted with soap and water, thus suggesting a possible New Year’s resolution for said offenders. As noted before, my general observation is that about half of male patrons do not wash their hands after using the toilet, which means you want to be careful with whom you share those complimentary peanuts.

-

A “video” I made a few years ago about First Cafe…

Phoebe Wong, former manager of Red Capital Residence and RBL, is founder of Sense Beijing, a travel and event consultancy. These are her top five watering holes:

-

To be honest, it was difficult to come up with a top five, just because it’s difficult to find consistency with respect to the quality of drinks and service. My picks tend to be about atmosphere and vibe, and in Beijing, that tends to change pretty quickly. But of recent days, here are my top watering holes, which I would introduce to any visitor or newcomer to Beijing.

-

Song
I’ve always had a great time going to Song, and this would have been my top pick last winter. This is where I was introduced to Manuka Honey 42 Below Vodka, which is great on its own with lime juice and soda water, or in a few of the Song cocktails. I typically like the music here and the nostalgic Canto movies they show on the wall, but the best part of this place is running into half the town on a Friday night.

-

Q Bar
Just the experience of going up to Q-bar is so much fun. I always get a kick out of going in the elevator all decked up with my girlfriends and having a Chinese guy from Inner Mongolia coming in with his paper hotel slippers and pajamas. Peach Party is my favourite drink here, and they usually make them strong. Another bar where everybody knows your name, as this is a regular place for many of my friends. But at the same time, it’s also easy to be inconspicuous, as it’s so dark. I can easily hide off in the far corner, or in the summer on the patio.

-

Mesh
Walking into the Opposite House reminds me of walking into the W Hotel in Sydney or somewhere I’d been in San Francisco, and I really like that vibe. This lobby bar resonates that international feel. I’ve had a great Mojito here, and they have a few other interesting (mostly girly) cocktails, so for happy hour on Thursday, this is my choice.

-

1949: The Hidden City
This complex is a great hangout, ironically one of my favourites BEFORE their actual bar 1/5 Lounge opened. I like Sugar Bar in the day, and 1/5 Taverna has always served up good food and drinks, although Duck de Chine apparently has a more extensive wine list. I only discovered 1/5 Lounge last month, but I liked the outside patio, and on Thursday nights, they were playing 80s music!

-

Face Bar
I really like that old China feel, but in a non-tacky and non-grungy way. Probably the classiest place one could find a pool table. As I recall, they have many house cocktails, and a pretty extensive wine list.

-

Honourable mentions:

• Blue Frog: I love their do-it-yourself Bloody Mary kit
• Aria: For consistently made drinks, happy hour, and a comfortable, well-lit place to chat.
• Yin Bar: For the view from the deck on a clear summer day at dusk!
• 2nd Floor: For reasonably priced drinks. I’ve had a couple of great girls’ nights out here, hanging out with Jian, the owner/bartender. They also serve samosa!

Last Friday ranks among those days that start with a wine tasting at 11 AM, when our taste buds are supposedly at their best, and end the next morning at 3 AM, when my wallet is definitely at its worst. Thank Buddha the list of such days is short. The itinerary, for no particular reason, in reverse order…

-

Q Bar I met my buddy O-Zone four years ago in First Cafe, where two of Q Bar’s three owners – George and Echo – then worked. Thus, it is often the finishing point for our nights out. This time around it meant my first drink there since the price increases just before the Olympics: RMB60 for a martini straddles, if not crosses, the value line. O-Zone ordered a Gin Tonic, I has a Planter’s Punch, and the third co-owner, Ralph, gave us a try of his new dish – sausages and fries. Nice for Oktoberfest… -

Ichikura With the bar about half full – that would be six of the dozen or so seats – we got comfortably numb. I asked the bartender for an Alfonso Special. Never heard of it. I wrote down the recipe. He scrutinized it, then headed to the far end of the bar and alternated between scratching his head in thought and mixing the drink. The result: pretty tasty. As usual, he turned on the “beam to heaven” – the coaster-size light that shines up from beneath the bar’s transparent top and on which he places the cocktail glass for the pour. -

Aperitivo We snagged the last table on the deck and watched the crowd pass – pedestrian traffic continues to be heavy at night since the police started to bar vehicles from this street. By the way, while Aperitivo is known for wine, my buddy The Fish swears by the Margarita. -

Tun O-Zone and I decided to meet here. Free drinks for ladies from 9 PM to midnight – I wonder how other bars feel about that deal!? – brings in a good crowd though the music seemed a bit heavy for this sort of event. Anyway, I’m sticking with Tun as my “sleeper” pick. -

Sequoia Café The return of these Friday night wine tastings drew many regulars and quite a few newcomers. The theme: the Margaret River area in southwestern Australia. I wasn’t too keen on any of the five selections, but perhaps my taste buds were exhausted by two earlier tastings. In any case, it is good to have Fridays with Frank back, since I know of no other wine events that create this sense of community. -

Frantoi Celliti Drei Kronen 1308 I met fellow beverage researchers AU and GA to drink wine at 1949: The Hidden City and we decided to chase it down with food. We walked to Frantoi Celliti, the massive new and sparsely patronized Italian joint near Tun, and found it darkened at 5:15. Someone spotted our faces pressed against the glass, popped the door, and said 5:30 is the official opening, with 6:30 or 7 PM better for dinner. Hmmm…

We decided to eat at Drei Kronen 1308 instead. The deal: AU and GA would go first and I would catch up after heading home to drop off my laptop and pick up three “free beer” coupons I received at a Klubb Rouge event (same owner). Everything went to plan: I arrived, they already had mugs of beer and plates of sausages, and I gave the coupons to the waitress.

The bill seemed a bit heavy when it arrived. We soon discovered why: it was carrying the weight of those three beers. The explanation: we did not present the coupons upon arrival.

Did anyone mention that when I handed over the coupons? No. Does any such rule appear on the coupons? No. Does it make sense to create coupons to encourage people to come and then create a bad impression by not honoring them? No. After our firm suggestion that they reconsider the policy, a scrum of wait staff and management ensued and we found our bill reduced.

-

1/5 Taverna About 70 wineries from the Golden State were on hand as the California Wine Institute organized a mid-afternoon tasting at 1949: The Hidden City. This one saw a mixed crowd of distributors, journalists, restaurateurs, and consumers spend two hours trying to visit all of those tables. Talk about California dreaming (the details).

-

Green T. House I headed to this arty and austere downtown restaurant around 10 AM for a Wine Australia event. Before we sampled 13 wines from Down Under, including top-end selections from Penfolds and Henschke, we had a lesson about… tea. The reason? To link China and Australia by arguing the much-loved beverages of the two nations share everything from physical properties to traditions for enjoyment. In terms of marketing, call it sophistication meets warmth and fuzziness, and deserving of its own post. Coming Monday…