Last Orders: Christina Riglet, Former Group Marketing Manager, Mosto Restaurants

“Last Orders” is a regular magazine column in which we ask noteworthy Beijingers to imagine their final meal before leaving the city for good.

Christina Riglet has worked hard and played hard with the Mosto family for nearly three years in Beijing. She’s now off to a new exciting chapter in her original homes of Paris and London. She maintains that she is not leaving Beijing … only going back to Europe – rich from the extraordinary experience of working and living which she has shared with the Mosto family: Daniel Urdaneta and Eva and Alex Molina.

The venue
It would be beautiful to set up a long communal table in Susu to gather all my friends and the Mosto family. I have many great memories at Susu, including a friend’s wedding that took place there.

The starters
It’d be grand to start the night with a spread of tapas and starters by Chef Aitore and his Migas team. Please include the scampi tartar and the molecular olives with anchovies … they’re the bomb!

Main course
We’d share the enormous pork ribs plate from Karaiya Spice House. No matter what the situation or mood, this always tastes amazing and it’s a sure bet to convert visitors to Chinese food from day one.

Dessert
I think it would put a big smile on everybody’s face if we finished the meal with the limoncello souffle from Opera Bombana.

Dishes from your own venues?
We’d start with some terrines from Modo Urban Deli, then dig into the soothing wild mushroom noodle soup, coming soon to Moka Bros – it’s addictive! We’d follow with each person’s choice of dish from Mosto’s brand new winter menu. There are lots of new flavors and textures to discover.

The music
I’d definitely leave it to Migas’ Nacho Garrido and Jeff Hinson (Bite-size Buddha); it’s got to be fun and wild!

The entertainment
I see Temple Restaurant Beijing setting up a bar and shaking their cocktails throughout the night. I would love Coro Urdaneta, our restaurants’ architect and stylist, to set up the table and flowers. Then, of course, there would be free-flow champagne!

This article appeared in the November issue of the Beijinger, out on stands now and on issuu.com.

Photo by Sui