Here, a roundup of things we ate and gossiped about this month – for journalism, for research, for you, readers.
It is with great pleasure that we announce that Spring has sprung. In the restaurant world, this means one thing: new menus. OK, fine – restaurants are churning out new menus all the time. But when the days start getting longer, that’s when they really kick things into high gear.
Take TRIBE, for example. Beijing’s favorite organic restaurant has launched a new Spring menu. We love the Spring in My (Chicken) Step salad (pictured above) featuring juicy grilled chicken leg and crunchy, fiber-rich andographis (it’s a type of leaf). TRIBE Nutrition has also launched a new class in their Fit Life series – a boot camp using kettlebells led by ALFA Gym trainer Rachel Gray, plus a healthy meal plan. (Get #swol.)
For more wholesome options, Obentos has a new range of smoothie bowls, too. But for those feeling naughtier, Xian has launched one hell of an oyster bar. Pick from their range of oysters from the world over – or don’t, and get a set with all the varieties. The bar’s range of wines (and Champagnes!) to go with is equally as varied – but if you’re daring, we recommend you pair your oysters with a craft beer from Xian’s newly reopened Craft Container.
But it’s not all good news – Spring is also when the drills start bzzzz-ing again. Moka Bros Sanlitun is under the hammer at the moment, but not to worry: They'll be back open and serving poke bowls again by this Friday, April 6.
The
Georg, meanwhile, is not so lucky. The restaurant announced its sudden closure
last month, and we’re heartbroken.
The Georg was a veritable palace in
the hutongs, but more importantly, it
was one of the few places in Beijing
that offered genuinely world-class
Western fine dining. When it opened,
we were like: ‘Oh sh*t! Maybe Beijing
is becoming Shanghai now.’ But that’s
not true. It couldn’t be true. And so,
The Georg, we bid you adieu.
0 User Comments