The Beijinger Blog - agenda

Comfort Food: Yinxiang Xiaoguan at the Bell Tower

thebeijinger — Tue, 09 Mar 2010 16:30:00 +0800

The decor of this soulful little restaurant a block north of the Bell Tower is equal parts rustic teahouse and friend’s living room. The old-style wooden menu (in Chinese only) offers a hodgepodge of regional comfort foods. Try the whole braised fish (RMB 39), the potato vermicelli with homemade sauerkraut, beef and chilli (RMB 26), and the divine lao Beijing-style frozen hawthorn jellies.

It’s All in the Mix: Cocktails & Jazz with Apothecary’s Leon Lee

thebeijinger — Sat, 27 Feb 2010 10:00:00 +0800

Multicursal mastermind Leon Lee, previously of jazz-spot OT Lounge, has opened a new bar, Apothecary, in Sanlitun’s Nali Patio. His partners in the venture comprise a dedicated team of fellow Beijing food and drink impresarios (Max E. Levy – Chef du cuisine at The Opposite House’s Bei, and the duo behind Er whiskey bar: Motonari Uchiyama and Daisuke Onishi). Together, this brain trust has created a contemporary cocktail bar infused with the buzz and vigor of a vintage New Orleans joint, boasting a vast selection of fine beers, liquor and Creole food. Agenda sat down with Leon to discuss cocktail crafting, the inspiration behind Apothecary and jazz in Beijing.

Forbidden Requiem: Music Master Shane O’Shea Brings Mozart to Beijing

thebeijinger — Tue, 23 Feb 2010 10:00:00 +0800

Shane O'Shea, Head of Music at Dulwich College Beijing, has been madly busy organizing the International Schools Choral Music Society's performance of Mozart’s Requiem in the Forbidden City Concert Hall on February 26th. The event will involve 250 singers from 20 International Schools from ten countries, a 90-piece orchestra, and four of Chinas top vocal soloists. Mr. O’Shea explains what we can expect of this truly unique collaboration.

Sweet Tidings: Kempinski’s Executive Pastry Chef Jean-Luc Vasseur

thebeijinger — Mon, 22 Feb 2010 16:00:00 +0800

Frenchman Jean-Luc Vasseur has nearly two decades of professional culinary experience under his belt, with the bulk of that time devoted to the pastry field. He has picked up his fair share of awards along the way, and even instructed modern pastry at the Ecole Lenotre Paris. These days, aside from concocting desserts at the Kempinski Hotel, he runs a pastry cooking class in Beijing - contact the Kempinski's F&B information desk for details on 6465 3388 ext. 4200.

Blame it on the Boogie: Beijing’s Hottest Clubs

thebeijinger — Sat, 20 Feb 2010 10:00:00 +0800

Beijing dance clubs are packed seven days a week – the following is a list of the most popular places in town to shake your thang.

Feel the Burn: Buff Up with Chuck Zhang of Elite Nutrition Center

thebeijinger — Fri, 19 Feb 2010 12:30:00 +0800

Beijing native Chuck Zhang first developed an interest in health and fitness in the United States, where he attended high school and university. He has since brought his passion back with him to China, becoming one of the first people to import sport supplements to this country. After treating us to some strawberry-flavored protein powder, he divulged on what motivates him to stay fit and how readers can get results from working out.

Shape Shifters: Fitness Centers for Fighting Winter Fat

thebeijinger — Fri, 19 Feb 2010 10:00:00 +0800

Spring is coming, and with it lighter clothing. Time to live up to those New Year’s resolutions – get in shape and shake off that winter flab at the following gyms and fitness clubs.

Vintage Gentleman: Sommelier Peter Teng of Beijing Hilton Wangfujing

thebeijinger — Thu, 18 Feb 2010 12:30:00 +0800

Originally from Malaysia, where he was trained under the tutelage of Master of Wines, Dr. Ron Georgiou (one of only 262 Masters of Wine in the world), Peter Teng has recently come on board as the new wine sommelier at Hilton Beijing Wangfujing. He tells Agenda about his passion for wine, service, and oenophilic exploration.

Beijing Bling: Stay Iced Out Year-round

thebeijinger — Thu, 18 Feb 2010 10:00:00 +0800

Beijing’s jewelers have much to offer – pearls, jade, gold and silver, and precious gems including crystal, emerald, coral and diamonds. Prices range from a couple of kuai to the tens of thousands, so be ready to bargain hard for that special something for that special someone.

A Dream Come True: Tranquility at Graceland Yard Hotel

thebeijinger — Wed, 17 Feb 2010 12:30:00 +0800

Looking for somewhere a bit different to accommodate overseas visitors this year? Jenny Ou, general manager of Graceland Yard Hotel, explains how they have converted an ancient temple into an oasis of comfort.