Snacks and the City: The Latest Food & Drink News in Beijing

By Valerie Osipov, December 26, 2019

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Here, a roundup of things we ate and gossiped about this month – for journalism, for research, for you, readers.

After celebrating our favorite spots to grab a bite in the city, we’re back to keeping an eye out for new players, and there are a couple to look forward to. 

With a location in Shanghai already, California-based Stone Brewing announced that it will make its way to Beijing this year, so city dwellers of the north can expect to sample their bold craft brews in its sweet space inside Kerry Center soon. Stay tuned.

New venue Gui is taking ‘underground club’ to a whole new level and we mean that literally – it’s underground. Located directly beneath hip gallery M Woods inside the Longfusi compound, the club is still in soft-opening mode, with electronic acts booked every so often on the weekends for the time being. Lido has a brand-new alternative club too: Wigwam. Watch out for our full reviews.

But it’s not all coming up roses; it is the dead of winter, after all. Award-winning cocktail bar Janes + Hooch has called it quits after years of mixing up superior concoctions in the heart of Sanlitun.

Image via Beyond Yakitori

In our opinion, the best way to drown your sorrows is with food and booze, and there are plenty of exciting new options to keep you happy. Over in Topwin Center, trendy Japanese joint Beyond Yakitori has upgraded their menu to make way for winter specials like sweet shrimp sashimi with a yuzu citrus vinaigrette and miso grilled eggplant.

Image via Migas Mercado

And in the CBD, Migas Mercado is dishing out a new lunch set including one starter, one main and a snack, all for RMB118. Refuel with old favorites like codfish with a roasted pepper salad and new additions like spicy sausage served with fried potatoes. Don’t miss the revamped brunch menu on the weekend, featuring mains like smoked salmon on toast – topped with a slow-cooked egg, avocado and hollandaise – and a hearty pan of Spanish pork ribs in rice, mixed with mushrooms and green asparagus.

[Top image via Beyond Yakitori]

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