2009 Apr 30 Dining Roundup: May 2009
Spring may be fleeting in Beijing, but signs of the season are everywhere. In markets and on menus are fresh asparagus, cherries, mangoes, mushrooms, peas and pineapples, as well as local vegetables like jicai (aka “shepherd’s purse”), which is often served stir-fried with rice cakes.
Now is prime time for outdoor dining, before the oppressive temperatures chase diners into air-conditioned interiors. Joining the ranks of readers’ favorite alfresco spots – among them Dali Courtyard, Element Fresh, Hazara and Lan Na Thai at Face, Saddle Cantina, Schoolhouse Canteen and Pavillion – are some newer open-air eateries, including the patio at Maison Boulud, terrace at Domus and Sunken Garden at The Opposite House, which will offer Sureño’s new Spring and Summer menu.
Spring is a time for rebirth and new growth, manifestations of which are abundant this year. 25 Degrees at Hotel G has emerged from its chrysalis as Scarlett, a wine bar and contemporary restaurant. The Legation Quarter has been reborn as Ch’ien Men 23. Souk has a new chef named Austin Powers (really). There’s a bounty of new restaurants too, with old favorites like Hatsune, Ganges and Mirch Masala inaugurating new outlets. Hatsune is further branching out with Karaiya Spice House, slated to open in mid-May, which, says owner Alan Wong, will feature Hunan-style dishes tailored to foreign palates, soigné presentation, and an English picture menu in a cozy, two-story space. While highlighting the new, let’s not forget the venerable: a toast, then, to Metro Café, which just celebrated its 14th anniversary – quite an achievement in our turbulent restaurant scene.
Another vernal marker is the appearance of zongzi, glutinous rice pyramids stuffed with sweet or savory fillings and wrapped in bamboo leaves. Available from hotel restaurants including Shang Palace, Summer Palace and Wu Li Xiang, and from supermarkets (fresh and frozen), zongzi are eaten in the lead-up to the Dragon Boat Festival (May 28, this year), which commemorates the drowning suicide of Qu Yuan, a Warring States-era patriot. Oarsmen raced to save him – hence the dragon boat races – while bystanders threw rice into the water to feed fish that would otherwise nibble on his body – hence the zongzi. Purists wrap and steam them at home, though this requires skill and patience, and argue about fillings: Shanghai-style (i.e. fatty pork) versus Taiwan-style (e.g. shrimp, mung bean, and duck egg yolk).
May also marks Mother’s Day, celebrated in Beijing on the 10th, with lavish restaurant buffets. But mothers deserve more than a single day of celebration, and fortunately, in May, they get proper recognition. Around the world, Mother’s Day is feted on May 3 (Spain, Hungary), May 8 (South Korea), May 10 (US, Japan), May 15 (Paraguay), May 26 (Poland), May 27 (Bolivia) May 30 (Nicaragua) and May 31 (Algeria). That’s eight opportunities to show your filial spirit.
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Dianping Dining Deals: Hatsune, Blue Frog, Flamme and more
Here's a list of Dianping.com's active coupon discounts for some of the most-popular restaurants in Beijing with savings from Hatsune, Blue Frog, Flamme and more.
Sneak Peek: Lost Heaven at Ch'ien Men 23
Lost Heaven's high-end Yunnanese folk cuisine has been attracting crowds down in Shanghai for a few years now, so it's about time that we got one up here in the north. We've been giddily waiting for Beijing's first Lost Heaven to open at Ch'ien Men 23 in June. Read on for our sneak peek.
By bringing together multiple minority group cuisines, traditional Yunnan flavors, and Burmese and Thai influences, the Lost Heaven Group has created a unique menu out of familiar flavors. What's more, the group works to craft a unified unique restaurant-going experience with its custom-designed decor.
We dropped by Lost Heaven, which is currently in private soft open mode, to see how things are running so far. In a word? Prettyfreakingawesome.Back For More: Yi House Restaurant
Yi House (formerly known as Fennel) offers a hotel brunch like few others. It’s a more thoughtful, intimate model based on a limited a la carte selection – similar to that of Maison Boulud. The menu is divided into four sections (starters, mains, Asian and desserts) from which diners can order any four dishes. With a larger group you can sample everything, but as long as you’re not dining alone you’re in for a diverse experience.
Last Orders: Billy Kawaja of Switch Grill and Culinary Capers
“Last Orders” is a regular magazine column in which we ask noteworthy Beijingers to imagine their final meal before leaving the city for good. This month’s host is Billy Kawaja, the owner and executive chef of Switch Grill and Culinary Capers.
The venue
I fell in love with my wife at Hooters over a bottle of Dom Pérignon and chicken wings, so we’d have to start the night there with a toast to our friends.Mall Walking: Food Court Discoveries
Keeping up with dining developments in Beijing's many shopping malls is almost a Sisyphean task, but we remain committed to it. Here are a handful of food court finds we're excited about.
