The January 2019 issue of That's Beijing is out now – paper-and-ink form citywide, digital pdf form right here or in your browser here. Editor-in-Chief Valerie Osipov introduces the magazine:
2018 was a whirlwind of a year. I left my homestate of Pennsylvania (if you're not familiar, we've got Hershey's chocolate and bomb Philly cheesesteaks – oh, and Taylor Swift was born here) and came to China to start my new job. Moving from a small town to an enormous city like Beijing was really exciting, sure. But it was also kinda lonely at first. (I think I'm just laying out the intro for Journey's 'Don't Stop Believin' now...) Boy, did that change quickly.
Working at That's Beijing, I've gotten to know the friendly faces behind the city's superb food and drink scene. This job literally comes with a social life. (Thank God.) Which brings me to this month's cover story: a spotlight on the tastiest wining and dining spots that Beijing has to offer. Despite all the shakeups and closures (#trustissues, am I right?), friends and F&B professionals came together for our 2018 Food and Drink Awards to celebrate some of the capital's best restaurants. And let me tell you – our James Bond-themed bash at Blue Note was one hell of a party. See our full photo gallery of the night and a declassified guide of our (and your) favorite spots.
Elsewhere in the magazine:
I interview CHAI, the Japanese pop punk band redefining kawaii culture;
Sarah Forman dives into Shenzhen's thriving underground rave scene;
And Edoardo Donati Fogliazza puts Annie's new fine-dining concept to the ultimate taste test.
Until next month,
Valerie Osipov
Editor-in-Chief
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