the Beijinger

Who doesn’t like a deal? The popular US website Groupon is all over the news recently over Google's proposal to buy it for USD 6 billion. This group buying website has become tremendously popular by creating a win-win situation – sellers offer large discounts in bulk to a group of buyers, and the discounts only take place if enough buyers opt-in. Buyers win since they can get ridiculous discounts on anything from dinners in restaurants to lawnmowers, and sellers can attract a large group of buyers at one a time.

Kro’s Nest, a Beijing dining institution since 2006 and winner of The Beijinger’s 7th Annual Reader Restaurant Award for “Outstanding Pizza,” has been news since this spring over the legal battle between partner’s Olaf Kristoffer – “Kro” – and Yuan Jie. Kro was ousted from the Kro’s Nest restaurants he helped found, and there were even reports of an assault on Kro, not to mention police involvement and other drama.

We all enjoy having dinner with old friends and look forward to making new ones. It’s even more enjoyable when that dinner is delicious, and there are a few glasses of wine involved.  The best however, is when you can do all this AND help out worthwhile causes in the meantime.

The Second Annual Chi Fan for Charity event will be held November 6. The format is simple – diners can buy a seat for a dinner at a well-known Beijing restaurant, and the table will be hosted by a Beijing personality. As the tables are donated by participating restaurants, all proceeds from this event are going to charity. Last year, this event raised RMB 100,000 for The Dandelion School.

The huge stainless-steel open kitchen calls to mind an American diner, but the slick furnishings take away that illusion. The menu, however, does reflect classic comfort food: mac and cheese croquettes (RMB 35) and donut holes (RMB 35). Helmed by successful caterers Culinary Capers, Switch! serves simple and upbeat Western fare.

Former Chief of Staff to the United States Ambassador to China, Michael D. Crain launched Chi Fan for Charity in 2009. The event raised RMB 100,000 for a local charity. This year his idea continues to grow (see related post) With the committed involvement from more than two dozen of Beijing’s most highly-regarded restaurants, Chi Fan for Charity offers Beijingers a rare chance to make a difference simply by having a good time with old and new friends. (Register for the November 6 event at chifanforcharity.org) Mr. Crain chats about the event and some of his Beijing experiences.

Living out under the Great Wall for the last four years, Randhir Singh may be one of the luckiest chefs in Beijing. Surrounded by the mountains and villages of Mutianyu, he has ready access to orchards and local produce. He’s inspired by local ingredients, and more importantly, is an inspiration for those interested in the slow food movement. Randhir has taken out some time to chat about slow food, and the Slow Food Saturday event taking place on September 4. (For more information, also see previous post)

Upon first arriving in Beijing, we are warned not to drink from the tap. And so we commit to bottled water – and get lulled into thinking that we’re safe. But are we?

What are the traditional xiaochi (“small eats” or snacks) that Beijingers have been enjoying since an emperor was ensconced in the Forbidden City? There are three types of traditional snacks – imperial, Han, and Hui. Aiwowo, an imperial candy, is a sugar-filled ball of glutinous rice and a favorite of the Empress Cixi, while tangshaobing (brown-sugar biscuits) was the granola bar for Hui Muslims on the road. From Han kitchens, luzhu huoshao is the cheap folk version of slow-braised pork belly. These snacks have been around for at least one to two hundred years; at one point there were over 300 varieties to tempt city folk. The number has dwindled drastically, and waning popularity has meant fewer and fewer shops sell authentic Beijing-style xiaochi.

There is no shortage of charming courtyard restaurants in Beijing, but few are as cozy as Little Yunnan. The tiny but functioning wood stove in the center of the room keeps the space toasty and the tea kettle bubbling. Two lofts lined with couches serve as small private dining rooms, and the smattering of plants along the windowsill and books along the shelves help make this restaurant a tiny den of warmth.