Where to Get Tacos, Craft Beer and Bahn Mi at Beijing Design Week 2013

Beijing Design Week 2013 has an overwhelming amount of events and exhibitions, a small portion of which address the topic of food. Here's what's happening in Dashilar.

MEATING AMY (The Factory of BJDW)

"Meating Amy" is a project conceived by Spoonful of Sugar and Jellymon, in collaboration with Maison Boulud and The Museum of Natural History Beijing. The ultimate idea? To "generate an emotional response to overconsumption in modern China and reconnect people, in a meaningful way, with the animals they consume." The gritty process? Find an "Amy" on a farm outside of Beijing, bring her into the city and into the kitchen of Chef Brian Reimer. Then use what remains to make food cart.

Reimer has prepared all the edible bits of Amy into five different items which will be served at "Meating Amy" this Saturday – bahn mi (Vietnamese sandwiches), a lardo and a pate de campagne, jambon blanc cuite a l'os (baked ham), and porchetta. But it doesn't stop there. What couldn't be eaten of Amy was taken over to the fine folks at The Museum of Natural History. There, the master taxidermist cleaned the bones and made the skin into leather, which were then incorporated into a food cart designed by Jellymon.

The food cart and Maison Boulud pork dishes will debute at 4pm, Saturday September 28 at The Factory of Beijing Design Week on Dawailangying Hutong (大外廊营胡同) in Dashilar.

 

"A COURTYARD IN TRANSITION" (The Taco Bar and The Orchid)

The Orchid hotel has teamed up with Remix Studio to present "a courtyard in transition." What does this mean, you may rightfully ask? Essentially, it means you'll be chilling at a construction site. Glamourous, no? The site at 38 Paizi Hutong is the location of The Orchid's soon-to-be second location (expect summer 2014 or later). But for now, they've cleared the whole thing out, dropped in a full kitchen and thrown down some tables for the festivities they will be hosting during BJDW.

For grub and drink, The Orchid has partnered with The Taco Bar – which has been in hibernation for the part few months – and Great Leap Brewery. There will, of course, be tacos. But expect only the most popular variety of carnitas (barbequed pork) as Kin Hong will be debuting a new set of menu items. Hong has another Taco Bar in the works (this time more above ground) and will be using this collaboration as a test kitchen. Guacamole and chips from the old Taco Bar menu will be available, but also look for gorditas, sopaipillas, homemade popsicles, and pig ear fries with a spicy garlic aioli.

Great Leap brews will be there – and so will the Sichuan chili peanuts – in the form of the cinnamon rock ale and The Orchid ale (a roasted oolong tea beer). The Orchid will be serving their full bar plus a special selection of wines.

They will be running through October 4 (at least) with hours from noon-6pm. Evening dining is possible, but must be reserved in advanced by calling 187 0114 8949. Find them at 38 Paizi Hutong (排字胡同38号) in Dashilar.

Photos: Jellymon, The Orchid

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