With Valentine's Day approaching, new pasta deals at Flamme and much more to report, here we are with this week's roundup of the latest news, gossip and scandal from Beijing's restaurant scene. Let's go!

It's just about time for lunch now, isn't it? If you're close to Dawanglu today, consider a visit to CRU Steakhouse. Their new business lunch is three courses for RMB 168+15%, admittedly on the higher end of things. If you're the kind of person willing to splash out a little bit on lunch, I recommend it unreservedly. Business lunches are kind of the Enomatic machine of the spendy restaurant world: low risk, comparatively low prices. There are some establishments at which I would have never dined, had I not lunched there first. If you're not the type to pay that much, I have another lunchtime recommendation for you. Keep reading for that, and other dining news.

I've been reading a lot about noodles this week. Mostly due to an initial bout of Googling the question "Who made noodles first", which I've discovered via the Beebs that yes, they're from China. Wonderful! My Italian friend now owes me a fiver. Not that noodles really have much to do with today's post, unless you're liking the look of the above – as tasty as it was pretty. Read on to find out where it's from, and other less noodly dining news.

First broken resolution of 2012: "get up earlier". First food regret of 2012: overcooked beef tenderloin. First nutty food discovery of 2012: BEIJING DUCK FLAVORED PRETZ. I found these in a jumbo pack at Qingdao duty-free, of all places, for RMB 200-ish. Other interesting "Chinese" flavors include Shanghai Hairy Crab, Guangdong Shark Fin Soup, Sichuan Mala, Oolong Tea, Lychee and Chestnut. Please, please, please keep an eye out at your convenience store, your supermarket, your xiaomaibu - and let me know if you find these little gems. Or if you happen to pass through Qingdao Duty-Free and have a spare RMB 200. There is a reward: I will buy you a sandwich.*

Now, onto eating news of a bit more import. 

As the year draws to a close, we took a moment to reflect on what's made the news in Beijing's dining scene this year. As with any other year in Beijing, 2011 was a year of openings, closings, award-giving ... with a healthy dose of scandal thrown in. Here are just a few of the stories that made the headlines in Beijing dining in 2011.

Growing up without an extended family around, Christmas was always a perfunctory affair with just a couple of gifts and maybe a short holiday. Why break with tradition this year? I will be fleeing for slightly warmer shores shortly. However, if you, dear Reader, are staying in Beijing, we've got some glorious eating options for you, and also a chance to win a New Years' dinner for two (including free-flow alcohol) at Kerry's Kitchen in the newly-renovated Kerry Hotel. Trust me, it's pretty swish.

It was a good week in food. Yes, the weather is terrible. Yes, nobody else can breathe either. Yes, all of it yes, yes, yes. But you gotta focus on the positives of being in the Beej. Maybe you've got an ayi who'll wash your window frames for you. Maybe you have the luxury of supporting yourself easily (*cough*English teachers*cough*) while figuring out what you want to do in life. Maybe you're in a city where world-class cuisine is comparatively cheap. So, y'know, go out and get some this weekend.

(Oh, and in case you forgot, we ran this little pizza competition a while back. Now we're throwing it a party. Keep reading for details and more food news.)

Across dinner the other night, myself and some fellow scribblers and editors discussed the Bacon-Cake dichotomy. The premise is mighty simple on the face of it: BACON or CAKE? For the rest of your life. No cheating with pancetta, pork belly or any manner of brownie. Which one would triumph?

Most people want both. Personally, I'm still waiting for someone here to pick up on bacon-crumble cake doughnuts, bacon-peanut-butter cupcakes, and, ah, massive cakes of bacon. If you're on the fence, maybe the above will sway you: Capital M's roast suckling pig, from their holiday celebration menu. The skin's even crispier in real life! The set holiday menu is RMB 488+10% per person, twelve-person minimum. Book for twenty and get their sumptuous private room; call Jay on 6702 2727 if you're interested.

I think we should all run away to Hong Kong this weekend. Just to equip ourselves with enough sunshine and dim sum to last us through the dreary months ahead. If you can Canton on a whim, consider flying with Dragon Air. Chef Laia Pons of Jaan in Raffles Beijing Hotel has created a 21-dish "Fine Dining In The Air" menu for First and Business class Dragon Air passengers, including her signature dishes from Jaan. This promotion is only available on Beijing to Hong Kong flights. Pictured is the braised wagyu short rib, with pumpkin and cardamom puree - perfect winter warm-up food.

Not everyone can take off whenever they fancy. For you guys, we've got oodles of dining news ahead.

Penguins are really super-awesome creatures. Not only are they ready for a black tie event 24/7, they also have a kick-ass layer of protective fat underneath their skin. Humans are less naturally sartorially-blessed, but we have some subcutaneous insulation (albeit less effective) too! This week in Beijing, temperatures dipped below zero: ouch. If you need help building that fat layer back up after a summer of drinking, dancing and Diet Cokes, we can help. Keep reading for that weekly dose of eating news!