Here, a roundup of things we ate and gossiped about this month – for journalism, for research, for you, readers.
It’s July, which basically just means it’s now acceptable to demand ice-cold water at every restaurant, hit up public pools with friends and never leave your house without a handheld fan if you know what’s good for you.
Wiping off the sweat from our foreheads on those hellish subway rides (unless you’re riding in the strong air-con cars that Line 6 just debuted), we can’t help but daydream of dipping out of boiling Beijing to lounge beachside somewhere far, far away. (Unless you’re already doing that. Curse you English teachers and your long summer vacations.) If you’re sticking around, fear not – there’s plenty to do (aka eat and drink) in the capital to keep cool.
Avocado Tree teamed up with Lingxia Gelato Lab to debut a new avocado gelato (say that five times fast) at their Parkview Green location. More sweet news: a pop-up by iconic milk candy brand White Rabbit set up shop inside Yokikano Tea in Sanlitun SOHO, serving candy-flavored milk tea (it’s fine) and ice cream (way better).
Image via Valerie Osipov/That's
New tropical-themed dishes are on offer at various TRIBE locations across the city, featuring a grilled nectarine salad, cauliflower-based Hawaiian pizza and coconut yogurt smoothie bowls, along with cool new summer drinks to sip on like A Gentle Buzz – coffee liqueur, oat milk, lychee vodka and coffee ice cubes.
Images via TRIBE
Over on Wudaoying, Pebbles is revamping their menu to make way for more authentic specials like cochinita pibil (braised pork, a Yucatan specialty) and woodfire-grilled yellow corvina, smothered in homemade glazes. Save room for the tres leches sponge cake, drenched in creamy goodness and topped with bits of Mexican chocolate.
Head over to Bistro 108 for an early evening session of cool cocktails and funky Thai snacks at new concept Bonus Track, a star-studded collaboration run by ex-jazz bar Good Bait. Don’t miss out on the special iced tea based with Thai tea-infused rum.
In Sanlitun, cocktail lounge 50/50 is keeping things fresh with new drinks like the rum-based Peach, Please! – enhanced with fresh peach, dry sherry, honey and Thai lime. The High Key Cucumber is a safe bet (a cool elixir whipped up with crème de cacao, fresh cucumber juice, mint and cucumber-infused gin), though if you’re feeling frisky, opt for the dangerously delicious Low Key variant – cucumber, Amaro, dry vermouth and rye whiskey.
Image via 50/50
End at El Barrio’s vibrant rooftop, which is pretty popping, like, most nights of the week. Also popping: bottles of free-flow prosecco on Thursdays (ladies only). It’s free – need we say more?
[Cover image via TRIBE]
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