2010 Jan 11 Sneak Peek 2010, Part I
Harsher visa regulations. Eleventh-hour cancellations. Road closures. Not being able to look out the window. That’s what Shanghai can look forward to this year, as the world’s attention focuses on the 2010 Expo.
Meanwhile, up here in Beijing, we’re continuing to do what we do best: skipping out on the bill at the Xinjiang restaurant, smoking in swimming pools, falling asleep on the sofas at Ikea and complaining about everybody else.
Luckily, some are more ambitious. Here’s the word on what’s coming this year.
CBD EXPANDS
There won’t be much to see in 2010, but plans are underway for a major expansion of the CBD. The area will eventually be expanded east and north to the edge of the East Fourth Ring Road and Chaoyang Beilu respectively. Architects Skidmore, Owings and Merrill say their plans will save energy and water, cut landfill waste, and make CBD travel more palatable with a tram system and express rail links to the airport and Beijing South Railway Station. Ten thousand homes will be demolished.
BIG PRINTS
Celebrity snapper David LaChappelle brings his surreal and extraordinary portraits to the Today Art Museum in June. Since starting his career at Andy Warhol’s Interview magazine, LaChappelle has caught stars at the height of their fame for the likes of Vanity Fair and GQ.
SLOW FASHION
Currie Lee, accessory designer and owner of D-SATA, says:
“From Beijing to Tianjin, China will soon be the Great Green Giant of Asia!
“Not only are Beijing’s fashionistas becoming eco-savvy, but many are also looking for labels with a unique, yet sustainable, design to match their strong sense of identity.
“Whether these Beijing fashionistas have green hearts or just fabulous taste for vintage bygones, they seem to be on the fast track towards the ‘Slow Fashion’ movement.
“Slow Fashion is sustainable fashion – durable, made from recycled or organic materials, and made by someone who was paid a living wage. It’s the opposite of churning out large quantities of clothing under intense time pressure and new fashion lines every two months produced by underpaid overseas laborers.
“This concept of more dash than cash (also made popular by Vogue during this recession) started with the Slow Food movement in Italy.”
BIG EATS: THE GRILL
This California fine dining restaurant, in planning for ten years, opens this spring. The Grill’s culinary philosophy is “know or grow” or “seed to table” – an emphasis on quality natural ingredients, such as heirloom vegetables and microgreens. Chef William Bolton hopes The Grill will encourage a focus on quality raw ingredients sourcing and the growth of a homegrown organic industry.
Chef Billy, restaurateur, says:
“We will be the best restaurant in Beijing. It’s a no-brainer.
“I’ve already got 30 different kinds of sea salt sitting in my warehouse – that’s how serious I am.”
THE RUMOR MILL ... BANDS TIPPED TO TURN UP
The Secret Machines • Hot Hot Heat • Coco Rosie • The Bird and the Bee • Lady Gaga • Rihanna • Red Hot Chili Peppers • Exile Parade • Kasabian
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Death of a Building: The Knock-On Effects of Knocking Down Buildings
Three years ago, I taught at a building on the southeast corner of Guanghua Bridge. It was an ugly thing, with peeling maroon paint and dark, musty hallways. There was no air conditioning and in the summer it got so unbearable that sometimes we had to relocate to a nearby coffee shop.
I worked on the eighth floor. Between classes I’d look out the window by the water cooler and watch the construction of the new CCTV headquarters. People called it the Big Shorts but back then it looked more like a pair of assless chaps.
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.
Three-Year Trip: Acid Jazz Pioneers Talk Flashbacks
This month, Acid Live celebrates three years as Beijng’s pioneering acid jazz outfit. In those three years they’ve made an indelible imprint on the music scene in Beijing with their live shows becoming famed across the land. As they come of age (in dog years) and get ready for their big birthday bash, they reveal just how acerbic they’ve become down the years.
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.Off the Wall: It's Time To Play Squash
Squash is best known as something business types do in their lunch hour. That’s not entirely inaccurate, but it doesn’t do justice to a sport whose speed provides such a fantastic workout for both brain and brawn. When we asked the Beijing Expat Squash League a few questions, the answers came back rapid-fire from all directions …
bobby_liu
Re: Sneak Peek 2010, Part I
shizo
Re: Sneak Peek 2010, Part I
I want to make bobby_liu smart, but mei ban fa
It's better to be nice, kind, generous, friendly, helpful, sexy and rich than to be obnoxious, scary, stinky, stingy, lonely and poor.
atacoguy
Re: Sneak Peek 2010, Part I
When's CocoRosie supposed to swing through town?
danedwards
Re: Sneak Peek 2010, Part I
Unfortunately no dates for Coco Rosie have been set yet.
Register and post your own events on the beijinger website.
atacoguy
Re: Sneak Peek 2010, Part I
No rumored dates, even?
danedwards
Re: Sneak Peek 2010, Part I
Not yet - promoter has just said some time this year.
Register and post your own events on the beijinger website.