2009 May 12 A Fiery Exit: Alan Wong set to unveil his latest and last restaurant in Beijing
Local dining bigwig Alan Wong (Hatsune, Kagen, Block 8) is poised to open his newest, and allegedly final, restaurant. Karaiya Spice House, his first-ever endeavor into Chinese food, should be fully operational by month’s end and will serve fiery Hunan fare (inspired by Wong’s Hunanese fiancée) prepared by a team of authentic Hunan chefs in a characteristically slick two-story space in The Village at Sanlitun.
We got a sneak preview yesterday at a tasting where the culinary couple unveiled some of Karaiya’s signature dishes, including a decorative bridge of hot and sour pork ribs (suan xian da pai) and a twisted take on yunyang yutou, mandarin fish with red and yellow chilies. In contrast to Hatsune across the concourse, the décor at Karaiya tones things down a notch with a cozy, welcoming ambience. The drinks list, yet to be unveiled, promises custom cocktails designed to cut through the spicy Hunan fare.
With their wedding (set to take place in the Legation Quarter) barely a month away, the pair are in a mad rush to get Karaiya open on time so they can concentrate on the more important task of getting hitched and giving birth to their baby boy in August, followed by a trip back to the States.
Does this spell the end of Alan Wong’s fling with Beijing? “Well, I’ve got nine restaurants now, and if I was to open another – which is very, very unlikely – it would be a simple, 20-seat place back home [in California],” Wong wistfully told us at yesterday’s tasting. “ I’d make the sushi rolls, and my wife would run it."
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