The Beijinger Blog - Restaurants

Capital Bites: Valentine's, Veal, Pasta and Pingtan

thebeijinger — Thu, 09 Feb 2012 12:00:00 +0800

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!

The Big V: 2012 Valentine's Day Dining Part 2

thebeijinger — Wed, 08 Feb 2012 18:00:00 +0800

Here we are with the second of our two-part Valentine's Day dining guide. After yesterday's roundup of everything that isn't a buffet, today we present our list of all your options if you want an international feast of self-served, all-you-can-eat cuisine. One or two even have free-flow alcohol thrown in to help move your evening along ...

The Big V: 2012 Valentine's Day Dining Part 1

thebeijinger — Tue, 07 Feb 2012 18:00:00 +0800

Like it or not (let's face it, you don't have much choice), the Valentine's Day pressure is on, and it's increasing by the hour. And you've got no plans yet. Ah yes, that's what the Beijinger is here for. To help you get your Valentine's act together, we've compiled this first of two lists rounding up what restaurants are doing for Valentine's Day, how much you'll pay and how to get in touch to make your reservation.

Turning the Corner: Jun Trinh Presents 4corners

thebeijinger — Mon, 06 Feb 2012 14:00:00 +0800

With his new restaurant 4corners opening in the former Orange Tree space near Houhai, we asked Canadian chef Jun Trinh what’s cooking.

Bar of the Month: Union

thebeijinger — Sat, 04 Feb 2012 18:00:00 +0800

Although we’re big fans of the “and Grille” part of Union Bar and Grille, there’s nothing we like more than a seat at the bar, a happy hour pint and a handful of their complimentary salty chips. Led by the ever-affable Andy Bright, Union’s staff is also top-notch.

Upper Crust: Promising Pizza At Da Giuseppe

thebeijinger — Sat, 04 Feb 2012 10:00:00 +0800

This new pizza restaurant takes over from twice-unsuccessful Hungarian restaurant Budapest (and Norwegian flop 66 North before that) on the second floor of China View at Gongti Donglu. Go there at the first opportunity you get.

A Taste of Home: South Korea

thebeijinger — Thu, 02 Feb 2012 10:00:00 +0800

When I contacted Lee Chang-Ju of the Korean Cultural Center, the cultural wing of the South Korean Embassy, I anticipated a trip to Wangjing. Or at least Wudaokou. Instead, he took me to Gaon, located just across the road from Phoenix City. That was one preconception destroyed – apparently, there is good Korean food inside the Fourth Ring Road.

Out Now - the Beijinger - February 2012: We Heart Beijing

thebeijinger — Wed, 01 Feb 2012 18:00:00 +0800

Love is … in the air, although you might not be able to see it among the particulate matter.

Who do we want to be our Valentine? Take a guess.

We Heart Beijing. How do we love thee? In our Cover Feature we count the ways.

Web Two-Point-Ho: Gung Ho! Online Ordering Launches Today

thebeijinger — Wed, 01 Feb 2012 16:00:00 +0800

Gung Ho! Pizza launched their online ordering service this morning (January 31). You'll still be able to call up to place your order, but the online site looks like it will be a massive innovation once the inevitable early-days teething issues are straightened out.

Last Orders: Will Yorke, Owner, Vineyard Cafe and The Vineleaf

thebeijinger — Mon, 30 Jan 2012 12:00:00 +0800

“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: Will Yorke, Owner, Vineyard Cafe and The Vineleaf

The venue
A mianbao taxi from 1997. The driver is happy and there would be a hole in the floor and the rear might open up and lose diners at any moment.

The starters
Meat-filled pancakes (roubing 肉饼) from Ping’an Roubing Dian on Ping’an Dajie, just west of Dongsishitiao. These would be served with ma doufu (麻豆腐) and guanchang (灌肠) (potato starch sliced, fried and served with a bowl of smashed garlic in water). Not because I really like guanchang, but just because the characters for the dish are the same as “enema.” Some restaurants translate it into English as “fried enema,” which is surely a unique dish.