EAT: New Smoothie Bowls at Tribe, Brunch at Migas Mercado, January Specials at Beyond Yakitori

For those doing their best to keep up healthy January resolutions (or simply treat their body a little bit better), Tribe has just released a series of three brand new smoothie bowls, perfect for breakfast or a sizeable snack. Choose from Green Galaxies, with kiwi, mint, and yogurt; Got Red On It, with red dragon fruit, banana, and yogurt; or Paradise Bowl, with mango, pineapple, and yogurt. Of course, it wouldn't be a smoothie bowl without an Instagram-worthy garnish of fruit, nuts, and seeds. The bowls are available at Tribe Solana and Tribe's new Wangfujing outlet, which as of writing is in soft opening in up-and-coming foodie destination WF Central.

We're still mourning the loss of Migas Sanlitun, mostly for the long and eventful evenings we had on their roof terrace but also for the tasty, affordable brunches that sometimes morphed into said evenings. But never fear, you can still get your Spanish-style brunch fix at Migas Mercado, where they offer an a la carte menu of brunch dishes every Saturday and Sunday from 11.30am-2.30pm. The brunch here is, as befits the restaurant's positioning, a little fancier than the all-you-can-eat style brunches at Migas Sanlitun, featuring brunch specials such as slow-cooked eggs with potato foam, grilled and raw asparagus, and foie gras. There are also mains to share between two to four people such as paella and fideua (a seafood dish similar to paella but made with noodles instead of rice), and a six-course brunch tasting menu priced at RMB 390 per person. 

Back in Sanlitun, following in the footsteps of the launch of their new menu, Beyond Yakitori have revamped their deals and specials with the cold weather in mind. Firstly, order any drink and you will get 20 percent off all yakitori, including the fancier beef and salmon skewers. Alternatively, order a whole bottle of any sake, shochu, wine or even whiskey and get 50 percent off all yakitori – you'll need it to soak up that booze. 

To top it off, Beyond Yakitori have a few seasonal specials that are just begging to be paired with a flask of hot sake, including charcoal-grilled salmon head (which is first cooked sous vide for three hours in soy, sake, and mirin to ensure maximum tenderness), shiso-wrapped chicken neck skewers with plum dressing, and Cantonese sausage and Welsh onion skewers. 

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Photos courtesy of Tribe, Migas, Beyond Yakitori