Hike and Explore Beijing’s Fragrant Hills in Peace

Beijing’s Fragrant Hills 香山 are a popular escape from the hustle and bustle of the city, particularly when the seasons are changing – when cherry blossoms are in full bloom or the leaves are changing colors.

It’s pretty much the dead of winter at this time of year, but I also think this is one of the best times of year to hike up Beijing’s Fragrant Hills. I like to savor the few moments where I can feel like I get to enjoy a place all to myself. No more crowds, making way for big groups of people crawling up or coming down, people playing techno music out of their hiking backpacks. And best of all – no more booming fireworks blasting into my ear drums at all hours of the day (and night).

I much prefer a hike that’s spacious, quiet and peaceful and when the air is brisk and fresh to keep you cool as you hike up an endless mountain of stone stairs.

Sounds a bit daunting, but once you reach the top, you are rewarded with an amazing view of the entire Beijing city on one side and rolling mountains on the other. You may already be breathless from the steep hike up, but that does not mean the view is any less breathtaking in itself.

LumDimSum Snapshots of Beijing’s Fragrant Hills 香山:

Directions to Fragrant Hills Park 香山公园: 

• Taxi: You can go directly to Fragrant Hills 香山公园
• Subway: Take Subway Line 4 to Beigongmen Station and get off from Exit A. Then transfer to bus 331 or 696 to Xiangshan Station. 
• Take bus 318, 331, 360, 714, 696, 698 and get off at Xiang Shan Station.
   Beijing Bus / Subway Search
• Tickets: RMB 5 (Nov. 15-Mar. 31) or RMB 10 (Apr. 1-Nov. 15)

Beijing Art: At the Stroke of Midnight, CNY 2012

Beijing at the Stroke of Midnight: Chinese New Year 2012 by Tom Pattinson

For the past six years, I have been in Beijing during the Chinese New Year holiday and although I’m kicking myself each year for not pre-booking a tropical getaway to some sunny beach far away from this city turned ghost-town where the majority of the population evacuates, streets are empty, everything closes down, taxis are impossible to comeby and temperatures drop to -17 degrees Celsius.

In spite of these downsides of Beijing at this time of year, I also love being in this city at one specific moment – when the skies light up with firecrackers.  I’m not talking about the loud firecrackers that start at the crack of dawn or the ones that are just plain loud and cease to stop even days after new years day, but the hour where all the best firecrackers are simultaneously fired into the sky at one go.

Every year, and without fail, at the stroke of midnight on Chinese New Year’s Eve, the dark skies of Beijing are illuminated at every angle with the most brilliant, vibrant firecrackers. It truly is a magnificent sight.

And although there are plenty of awesome parties happening all across town (in the restaurant, bars and clubs who chose to remain open), who wants to be indoors or in a dark basement and miss this special moment? For me, that would defeat the whole point of ringing in the Chinese New Year in Beijing. This glorious hour of fireworks should be the main event of the week-long holiday. Whether you’re firing them off yourself or just happy to watch, it’s a sight no one should miss if they are among the few stragglers who chose to stay in Beijing this desolate time of year.

There are many excellent vantage points to view this extraordinary display of extravagant fireworks, and one of my personal favorite places is on the rooftop of a tall building in the Gulou area. Normally the square between the Drum and Bell Towers is a choice pick for a great view, but fireworks have been forbidden here the past few years. Fair enough, as fireworks are often a terrible accident just waiting to happen and probably best to steer clear of any cultural and historical relics.

So with that option ruled out, we did the next best thing: bundle up and head up to the rooftop balcony of their apartment off Nanluoguxiang and watch the fireworks display until we couldn’t feel our fingers (it was a cold night) and honestly, after an hour of listening to fireworks booming into my ears, I feared the possibility of also going deaf if I didn’t head back indoors.

Spending the new year with close friends, this Chinese New Year was one of the best I’ve had and I’d like to thank Tom Pattinson for capturing the moment with his perfect picture.

Wishing you all a healthy, happy and prosperous Year of the Dragon!

Have a Happy Lóng Chinese New Year 2012!

Like me, I’m sure many of your email boxes have been filling up the past week with Chinese New Year E-cards and thoughtful holiday messages. While I’ve received  lot of cool designs featuring dragons, the color red, symbols of good luck and fortune for the upcoming year of the dragon, I’ve got to say the most creative design for a CNY card would be by Nathan’s Famous.

This card creatively emphasizes its brand identity while simultaneously wishing Chinese New Year holiday wishes for all with a dragon head sketched out of our famous hot dogs, burgers and chicken tenders! A brand synonymous with the world’s best hot dogs, 100% beef burgers, unique golden crinkle-cut French fries, Arthur’s Treachers quality seafood products and Chicken Classics, they have branches all over the world and currently have three locations in Beijing.

Some additional good news from Nathan’s is that they have just launched a partnership with Beijing’s best delivery service – Jinshisong.com. Open throughout the Chinese New Year holiday week, you can get Nathan’s delivered straight to your door!

Wishing you and your loved ones a Lóng and Happy Chinese New Year!

* Lóng (龙) is Chinese for Dragon.

A New Revolution: A Hidden Gem of a Bar by Yashow

Revolution in words: The cover of Revolution Bar’s Drink List

The Revolution I speak of is not an act of change in power, but rather a hidden little gem of a bar in the alleyway just west of Yashow Market that is covered head to toe in a red hue and communist decor and a drink menu full of cocktails with personalized, quirky names.

LumDimSum Snapshots of Revolution Bar:

The owner and main bartender Xiao Ming used to work at Fubar and I believe this bar is also affiliated with Chad Lager (owner of Fubar). This being said, the drinks are all legit. Like Fubar, they also offer Hendrick’s Gin (hooray!), Captain Morgan’s Private Stock and a bunch of other quality whiskeys in stock.

Although I was tempted to order a Hendrick’s Gin and Tonic, but I was curious to try one of their more creative concoctions and considering I was freezing this evening, I ordered one of the special hot drinks: a Hot Apple Toddy (RMB 50).  The drink tasted a bit more of lemon than it did apple, but it definitely hit the spot and made me feel all warm and toasty in minutes.

Revolution Bar’s Hot Apple Toddy (RMB 50)

After a few drinks, it’s natural to start craving junk food right? We asked Xiao Ming what food they offered and although they only serve French Fries, they were absolutely delicious (even a food as basic as French fries can be delicious, right?!) and an extra bonus is that they encourage hungry drinkers to feel free and order in GungHo! Pizza delivery!  A pepperoni pizza and an order of French fries was exactly what we needed and a great compliment to the drinks we were chugging down at Revolution Bar.

GungHo! Pepperoni Pizza Delivered Straight to Revolution Bar

With such a big inventory of good bottles and even Tiger Beer on tap, it’s no wonder Revolution Bar was full of happy drinkers Friday night and so busy, there was hardly room to make your way around. If you haven’t done so already, I highly recommend Revolution Bar for early night drinks to kick off the night or a chill place to hang out all night with friends.

Review of Revolution Bar: West side of Yashow, Gongti North Road,
工体北路雅秀市场西侧; Tel: 6415-8776

Best Part:

• The drinks are legit – not only is the alcohol definitely real, the drinks are as delicious as they are unique and well-made. 
• The bartenders are both friendly and very professional. Clearly trained well with a background at Fubar, these guys are personable and really make an effort to know their customers and accommodate their needs.
• They have drink specials and seasonal drinks (I recommend to try their hot drinks during the cold winter months!)
• They are open 12PM-late (get your drink on early!)
• They let their hungry customers order in GungHo! Pizza Delivery! (they also serve some pretty awesome fries) 

Comments:

• It won’t be hidden for long, but this is a great little gem in the Sanlitun area that is a much better option than any bar on Tongli Studio (gross). 
• It’s nothing fancy and certainly not swanky. Quite the opposite actually. It’s down-to-earth and really low key. A good place for a few drinks with friends or a chilled out night in the Sanlitun area. I like the low-key vibe even when it’s packed out. 
• Drinks aren’t cheap, but they are worth their price – ranging from about RMB 40-50 per drink. 
• It’s not hard to find – just go down the alley on the west side of Yashow, just north of Nearby the Tree.  

Rating: (on a scale of 1 to 10 with 10 being best)

• Drinks: 9
• Atmosphere: 8
• Service: 9
• Overall Experience: 8

LumDimSummary: The 10th Red Bull Nanshan Open

L-to-R: 2nd place Sam Hulbert (USA), 1st place Juuso Laivisto (FIN), 3rd place Roope Tonteri (FIN)

For the second time at the TTR 5Star 10th Red Bull Nanshan Open, Juuso Laivisto (FIN) reclaims his throne (he won first place in 2010) winning first place in this year’s 10th Annual Red Bull Nanshan Open.

Although US rider Sam Hulbert was ranked first going into the Super Finals, Juuso stole the show hitting a “back-to-back bs900 mutes, followed by a 50-50 to method on the polejam, bs lipslide on the downrail finishing off in style with a tweaked out fs360 nosebonk on the Red Bull cube.”  If you don’t speak “snowboarding”, then just imagine a lot of super fast spinning flying off massive kickers.

“It’s been awesome to see how the event has grown the last few years, and to see such legends in the judging booth made it extra special to win here today!”   - Juuso Laivisto, Winner of Red Bull Nanshan Open 2012

Juuso Laivisto flying off the big kicker. Photo courtesy of PM:Studio

Head judges Iztok Sumatic (SLO) and Ishi (JPN) alongside snowboarding legends Ingemar Backman (SWE), Michi Albin (SWI), Scotty Wittlake (USA), and Alan Wong (PRC/USA) made all the difference in the riders’ performances.

After seeing Roope Tonteri (FIN) rip every run and ranking first after blowing everyone away in the qualifying runs on Saturday, many expected him to come out first in the finals. But I gotta say, I was still rooting for Juuso all along! My favorite rider and good friend from his first trip to Beijing two years back when he won first place in the 8th Red Bull Nanshan Open, I was stoked to see my favorite rider come out first once again!  Super happy to see such a talented rider and happy person do so well and shine so bright in China!

10th Red Bull Nanshan Open Rider Rankings:

The only rider to hit the jib section’s oversized-pipe with a 50-50 to bs360 out after a bs720 to fs1080 on the kicker, Sam Hulbert (USA) took second place in this year’s Nanshan Open. Not too shabby as this was his very first time riding in the Red Bull Nanshan Open!

2nd Place – US Rider Sam Hulbert; photo courtesy of PM:Studio

Like I said earlier, Roope was the anticipated superstar for this year’s Nanshan Open and he definitely blew everyone away in the qualifying rounds. He had the biggest runs and probably would have taken 1st place if he was able to land his attempt at a cab900 indy.

“Roope Tonteri (FIN) unfortunately was unable to stomp what could have been a first place run, landing a cab900 indy but reverting out on his impressive bs1260 mute attempt – still finishing his run off in style with a switch boardslide 270out on the polejam and a lipslide 270out on the downrail, enough for third place.” – Olli Fenwick-Ross, organizer of the Red Bull Nanshan Open and member of the mellowparks.cn team

3rd place – Rider Roope Tonteri (FIN): photo courtesy of PM:Studio

LumDimSum Snapshots of the 10th Annual Red Bull Nanshan Open:

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Napa in a Nutshell: Wine & Dine Napa in Just 24 Hours

The Napa Valley/Sonoma County area is just one of those magical places everyone ought to visit at least once in their lifetime. This photo was taken just after sunrise on a hot air balloon ride over all of Napa Valley just when the world is beginning to wake up. (I highly recommend for everyone to do this hot air balloon ride during their visit to Napa).  As you can see, even in January, the middle of winter, Napa is covered in green with acres of vineyards and surrounded by grassy mountains covered in trees.

Renowned for their exceptional wineries and acres and acres of vineyards, this is so much more than just a place to visit to get trashed off wine tastings, but it’s a lovely place to drive through and even just to explore by foot.

This was, by far, one of my favorite stops along our trip around California. Napa Valley is a place you can enjoy at any time of year and for any length of time you may have to spare. We only spent one night in Napa (stayed less than 24 hours) and still managed to visit over 6 different wineries, eat at some really top notch dining establishments, take a hot air balloon ride and even lounge around poolside for some extra sunshine.

Aside from the hot air balloon ride, I’d like to introduce to you some other great recommendations off-the-beaten-track of a few restaurants and vineyards you may not discover without word-of-mouth. First, there’s Mustard’s Grill which is right off of Highway 29 North (easy access if you are coming from San Fran).

This is a lovely restaurant that’s been around for 28 years (their slogan is “Sorry…everything has been delicious since 1983″) named after the wild mustard flowers that bloom in the vineyards every Spring and they even grow most of their produce in their own backyard gardens! Everything served is fresh and hearty…just see for yourself!

LumDimSum Snapshots of Mustard’s Cuisine:

Crispy Calamari with curried slaw and fresno chilies (USD$12.25) / Thai Chicken, garden greens, creamy peanut dressing, bean thread noodles (USD$14.95)

Special Salad of the Day: Beet Salad with Warm Goat Cheese / Slow Smoked BBQ Pork Sandwich (USD$13.25)

Mushroom and Spinach “Burger,” feta cheese, green papaya salad, mango vinaigrette (USD$12) / Famous Mongolian Pork Chop, sweet & sour red cabbage, housemade mustard (USD$26.50)

Fresh Fish of the Day with a Mountain of Wild Mushrooms / Seafood Pasta of the Day

Grilled Sweet Potatoes, avocado-tomatillo salsa, creme fraiche (USD$4.50)

Mustards Grill Restaurant Details:

• Address: 7399 St. Helena Highway, Napa, CA 94558
• Tel: 707.944.2424
• Email: info@mustardsgrill.com
• Website: Click here.

Next Napa Introduction:

Swanson Vineyards is one of the best wineries I have visited in Napa.

But this is not just any place you can stroll on into. They are available only by appointment, but they welcome all pre-appointed guests for wine tastings in their compounds.

We walked into a very rustic, homely environment with a fireplace, paintings all along the walls and a big, round table for guests to sit down and indulge in a beautiful 6-course wine tasting paired with various exotic cheeses, caviar and chocolate!

Famous for their Merlot wines, I actually fell in love with their whites – their 2010 Viognier in particular. But I gotta say, their 2008 Merlot and 2007 Alexis Cabernet were exceptionally beautiful wines as well.

“We take our wines very seriously, but passionately believe in glorifying the mundane, every way we can.” - Alexis Swanson Traina, Creative Director of Swanson Vineyards

Next Napa Point of Destination:

French Laundry was our first choice for dinner in Napa, but to get a seat in this extremely exclusive restaurant, you must book months in advance. Even though I was prepared to book our table last fall, the restaurant is not actually open until mid-January so unfortunately, I will have to wait until my next trip to try this legendary Napa restaurant.

French Laundry aside, we actually had a few other restaurant choices in mind to try (Napa is full of great restaurant choices), but my good friend Paul Maksy recommended a fabulous French country restaurant none of us had heard of before - Angèle Restaurant.

I’m not sure how such an impressive, high-rated and raved about restaurant could be so unknown.  We managed to make our way through about six different wineries and none of the sommeliers had been to Angèle before.  I guess that just goes to show how spoiled for choice Napa residents are when it comes to fine dining in their neck of the woods!  In any case, this restaurant is simply stunning. It’s rustic, it’s simple, elegant and refined – all the qualities you desire in a fine French country restaurant.

Angèle’s menu variety was diverse, portions were generous and we couldn’t have been happier dining here. They have a great champagne and wine list, the oysters were fantastic and stand out dishes included: Foie Gras and Fruits de Mer appetizers, Braised Pork Cheeks and Quail for main.  

An entire spread of Fresh Oysters literally devoured within minutes

Foie Gras au “Torchon (USD $18) / Petit Salé – Crispy Skin Suckling Pig (USD $16)

French Onion Soup (USD $9) / Fruits de Mer – Head-on Gulf Prawns, Savory Clam “Chowder”, Lardons, Yukon Gold Potatoes, Parmesan Broth (USD $16)

Main Courses:

Caille Rôti – Wolfe Ranch Quail Basted in Brown Butter, Herbs, Duck Confit Stuffing, Farro Verde, Crispy Pancetta (USD $26) / Jou de Pork – Braised Pork Cheeks, Butternut Squash Barley “Risotto”, Roasted Salsify, Brussels Sprouts (USD $26)

Esturgeon – Black Trumpet Crusted Sturgeon, Parsley Root, Quinoa and Wild Mushroom Ragoût, Oxtail (USD $24) / Faux Filet – Prime New York Steak, Bone Marrow Crusted Shortrib, Celery Root , Pommes Boulangére, Horseradish Bordelaise (USD $32)

While both appetizers and mains were a hit, what none of us expected to find: the best French Fries in the world. All of us concurrently agreed, never had we tried better french fries in our lives. Maybe they don’t look as impressive as they tasted, but they were out-of-this-world.

Dessert wasn’t bad either!

Pot de Crème – Valrhona Chocolate,  Butterscotch Candy (USD $8)

Angèle Restaurant Contact Details: 

• Address: 540 Main Street Napa, CA 94559

• Tel:  707.252.811

• Website: Click here.

Best of SF: Ozumo Contemporary Japanese Cuisine

After knowing and loving the Hatsune Restaurant Group for 5+ years, I’ve officially become a sushi snob.  Not any California roll will do any longer, I have a more sensitive palette to fresh sashimi, and I’ve developed an attraction to more exotic seafood tastes. From authentic Japanese to contemporary Japanese fusion, the entire spectrum of Japanese cuisine remains at the top of my list for favorite cuisines. And traveling together with a passionate Japanese restaurant entrepreneur, we were on the hunt for the best Japanese restaurants in California.

During the few days we were in San Francisco, Ozumo Contemporary Japanese Restaurant was a restaurant we booked well in advance knowing how packed they get.  One of the most expensive sushi restaurants in downtown SF, Ozumo is located just near Pier 14 with beautiful views overlooking the Bay Bridge. The design is sleek and sophisticated with a 30-person sushi bar, a traditional robata grill and a sake lounge surrounded by walls of tall sake bottles.

The menu is extensive and broken down into several sections – favorites, soups, salads, sushi/sashimi, robata, tempura and a Chef’s Osusume Course (USD$125 per person) for those who are not sure what to order and would prefer to sit back and enjoy a personalized coursed meal prepared by Ozumo’s Executive Chef.

I would recommend the Osusume course if you come alone or in a party smaller than 3, but with a group of 6 and an expert orderer of Japanese cuisine (Hatsune owner Alan Wong), I also got to sit back and enjoy as the dishes kept coming out. Normally I like to list off the meal’s highlights, but every dish that was served from something as simple as their seaweed salad platter was original in both preparation and presentation and really stood out as being exceptional.

I’ve never had a seaweed salad served in this way – with three types of Hokkaido fresh seaweed in a pile of veggies and dressing. The sashimi and sushi were all super fresh and melted in our mouth – especially the o-toro tuna sashimi. And the broth of their specialty Shabu-Shabu (hot pot) was so rich with flavor that we ended up soaking all our rice in the broth just to drink up more of that good flavor.  It was ridiculously good.

And if I had to pick a favorite dish of our meal, I would pick the Yamabuki dish – fresh uni and mushrooms in a brown rice risotto. Phenomenal.

LumDimSum Snapshots of Ozumo’s Cuisine:

Kaiso Seaweed Salad (USD$12): Three varieties of Hokkaido seaweed tossed in a sanbai-su vinaigrette and umi-shiso  dressing

O-toro Tuna and Hotate Scallop Sashimi Platter

Yamabuki (USD$12):Fresh uni, shimeji and shiitake mushrooms in a healthy Genmai brown rice risotto

Sekiwake Roll (USD$14):Spicy Tuna Roll with tobiko, tempura flakes, salmon, hamachi and peanut sauce

Bucho Roll (USD$15): Tempura Shrimp Roll with crabmeat, avocado, tobiko
and yuzu aioli

Ozumo Roll (USD$17): Grilled unagi and cucumber topped with snow crab, 
tuna, avocado and spicy sauce

Burikama (USD $23): Roasted yellowtail collar with a sunomono salad and daikon-ponzu dipping sauce

Assorted Nigiri Platter: Uni (Sea Urchin), Hamachi (Yellowtail), Foie Gras

Shacho’s Shabu-Shabu (USD$43): Washu rib-eye with a daikon radish ponzu dipping sauce, swished through a simmering  pot of aka miso dashi broth

Ozumo Contemporary Japanese Cuisine Contact Details:

• Address: 161 Steuart Street San Francisco, CA 94105 (but they have 3 restaurant locations in total – SF, Oakland and Santa Monica)

• Tel: (415) 882.1333 

• Website: Click here.

LumDimSummary: Chi Fan for Charity 2011

 First I was waiting on all the beautiful pictures and before I knew it, work started piling on and somehow one of the most important events of 2011 has slipped under the radar for a complete LumDimSum re-cap (or as I like to call it – LumDimSummary), but I refuse to let this one go.  Better late than never right?  I swore I’d complete this post before the end of 2011, so I figure it would be an appropriate time to finish off 2011 with a post dedicated to one of the most inspiring and exciting events of this year – Chi Fan for Charity (CFFC)!

Originally founded by Michael Crain, Chi Fan for Charity quickly made a name for itself as one of Beijing’s most highly-anticipated culinary and charity events of the year. Already in its third year, CFFC 2011 was beyond magnificent and I beam with pride every time I think about the dedicated team of volunteers and all the people who donated so much of their time, energy and resources to make this event such a success.

Rallying together over 500+ Beijingers to dine in Beijing’s top dining establishments with all proceeds going to support local Chinese charity organizations in need, they exceeded their goal of raising over RMB 300,000 in just one night.  Involving 39 generous and charitable restaurants in Beijing, we were able to raise a substantial amount to be donated to two very worthwhile charities – Bethel Foundation and New Hope Foundation.

 Not only was CFFC able to make a difference in Beijing, but the event was also expanded to Shanghai for the first time this year thanks to the help of organizing sponsor Austen Morris. Check out my recap of my weekend in Shanghai just to reserve my seat at Shook! together with my table host Alan Wong here.

“What started in Beijing by Michael Crain three years ago as an idea to raise a bit of money for worthy causes has mushroomed into a two city effort which this year engaged 26 of Shanghai’s best restaurants, many of the city’s most influential movers and shakers and over 200 fine-diners and late night revelers. 

Chi Fan for Charity Shanghai was able to raise over 200,000RMB with all profits going directly to Heart to Heart Shanghai, Chi Heng Foundation and Compassion for Migrant Children.  With these funds, Chi Fan for Charity has already been able to:

• Donate three life saving heart surgeries to Heart to Heart Shanghai for Chen Wenyu, Wang Zhi Yuan and Jiang Yu Han at Yodak hospital earlier this month.

• Help operate Compassion for Migrant Children’s Shanghai’s Xinan Community Center and enable:

Migrant babies and pregnant mothers to participate in CMC’s Early Childhood Development program which is designed to help migrant parents provide the best possible start for their children and covers health education, literacy, socialization and learning through play activities. 

Migrant children aged 5-13 to receive academic assistance and an opportunity to participate in creative activities (such as music, arts & crafts, dance, sports, field trips) which are aimed at helping them develop healthy social and character skills) 

We are also proud to announce that the combined efforts of Chi Fan for Charity Beijing and Shanghai raised over 500,000RMB for charity.”  - Kelly Olver, Katie Littlefield and the CFFC Team 

With all that said, here’s a recap of Beijing’s third annual Chi Fan for Charity Event.Check out photos from many of the dinners that took place throughout the city and of course my favorite part, the Official After Party at Hatsune Sanlitun with DJ Patrick Yu.

Chi Fan for Charity 2011 Dinners:

(listed in alphabetical order)

Agua:

Barolo:

Chef Too:

Cru Steakhouse:

Carmen:

Grange:

Hercules:

Kagen:

Kagen Teppanyaki:

Karaiya Spice House:

Modo:

Mosto:

Nobu:

Punjabi:

ROOMbeijing:

Sureno:

Transit:

CFFC After Party at Hatsune  Sanlitun:

Photos courtesy of the very talented Helen Couchman & Lakshitha Tharindu

A Very Merry LumDimSum Christmas

California is about 16 hours behind Beijing, so please forgive the belated post, but after a peek into my very merry Christmas, I hope that perhaps you’ll understand why I’ve been distracted.

LumDimSum Snapshots of My Christmas Day:

My LumDimSum Family

Christmas Gifts All Around – candy&caviar for Everyone!

LDS Christmas Feast:

I hope all of you had a memorable day surrounded by people you love, good food and if you were nice this year, I hope Santa brought you what you wished for!

Merry Christmas!

LumDimSum Christmas Cheer 2011

Merry Christmas!!!

Allow me to share a corny Christmas joke I just love:

What do you get if you cross a snowman with a vampire?

(scroll down for answer)

.

.

.

Answer:

Frostbite! 

No matter how much older I get each year, the traditions surrounding Christmas season never seem to get old.

From decorating our tall Christmas tree to baking cookies for Santa, listening to Christmas carols, visiting neighborhoods famous for their insane amount of Christmas lights and decorations, last-minute Christmas shopping and spending the day with family, this is a holiday that rightfully encourages childhood innocence, playful fun, generous giving, a renewed sense of hope and a charitable spirit.

If any of you have some fun or silly Christmas jokes, please feel free to share by posting a comment to this article (click here and scroll down to comments).

I wish you all a very merry Christmas wherever you are in the world!

Snapshots of My Very Merry LumDimSum Christmas:

NEW! Wellness Spa by Hummingbird in Central Park

Wellness Spa’s VIP Room

It’s bigger. It’s better. It’s Hummingbird’s newest branch in Central Park – the NEW! Wellness Spa by Hummingbird.

The original Hummingbird Therapeutic Spa Retreat is keeping it’s original space on the Northeast end of Central Park, but their new Wellness Spa (just east of Lime Cafe in a more centralized location of Central Park) will help them accommodate the high demands of their growing customer base and dedicated Hummingbird fans.

More than twice the size of the original Hummingbird branch, this new space features a lounge space waiting area, an open room dedicated to mani/pedis, a spacious VIP Room, closed off foot massage rooms for up to 4 people, and Veda room dedicated to Indian style Hot Oil Massage.

Currently in it’s soft opening stages, I was invited to a Sneak Preview Party this past Sunday to see the new space and enjoy some celebratory champagne and catering by Hatsune!

Owner May Cheng gave me a personal tour of each of her new rooms.  The spa rooms wrap around in a U-shape to maintain the same sense of privacy as the original Hummingbird Spa. It’s got dedicated facial rooms and even some new speciality rooms – I’m most excited to try their new Indian-style Ayurvedic Oil-Dripping Treatment, where warm oil is dripped onto one’s forehead and applied to body in flowing and meditative movements.

LumDimSum Snapshots of the NEW! Wellness Spa:

After seeing their new VIP room, I couldn’t wait to try it out and since I was due for another facial, I booked a reservation that very Sunday night!  May has recently introduced a new line of facial skin care by Thalgo.  Highly recommended to moisturize, I can say that I left with my face feeling baby soft.

New Facial Skin Care by Thalgo

Customers can start booking appointments in the new Wellness Spa by Hummingbird, but they are in soft-opening stages so it is not 100% complete yet. May explained that construction work was finished at the last possible moment, so they are still finishing up final touches and are still filling some of their white walls with more decor.

In any case, it’s a great space and if you find yourself in the Central Park area sometime soon, I recommend popping in and checking it out!

LumDimSum Snapshots of Hummingbird’s Spa Opening Party:

NEW! Wellness Spa by Hummingbird:

• Address:  No. 6 Chaowai Da Jie, Central Park Tower 26, Unit 103, Chaoyang District 100020, Beijing  一休保健会所  北京市朝阳区朝外大街6号, 新城国际 3号楼103, 邮编 100020

• Tel: 6597 9119

  Map of both Hummingbird Branches in Central Park

  Click here for LumDimSum’s Review of the Original Hummingbird Therapeutic Spa Retreat:  Hummingbird Retreat: Leaving You Humming Blissfully

Two Thumbs Up: Temple Restaurant Beijing (TRB)

Temple Restaurant Beijing has been all the rave since it finally opened it’s doors to public a few weeks back.

With an ancient history of 600 years, this venue has served many purposes from an ancient hall of worship to a factory space with slogans still left over from the Cultural Revolution. With much of the original structure still in tact, the wear and tear of this venue is real and raw.

“Zhizhusi is the centerpiece of The Temple Hotel. Today, it is part of a spacious cultural venue covering almost 3,500 square meters. Careful restoration of the Temple uncovered a treasure trove of woodwork and ceiling frescos, all hidden under decades of dust. Some of the original Sanskrit paintings on the wooden panels survived. Unfortunately, only 30% out of a total 180 panels could be restored.” 

In the couple times I’ve visited and dined at TRB, I was fortunate enough to have Ignace Lecleir, the man behind this project himself lead an introductory tour of the beautiful parts within this compound.  One of my favorite parts of this venue is the decaying rooftop of one of the private dining spaces (photo below).

More than just a restaurant, lounge and private event space, soon TRB will also have hotel rooms available in early 2012.

LumDimSum Snapshots Exploring Temple Restaurant Beijing (TRB):

Temple Restaurant Beijing may be housed in a venue deep rooted in China’s history and culture, but it serves contemporary European cuisine and the design of the main dining hall is designed by Australian architectural and design firm Hassell.

The modern, contemporary design of the space is definitely a strong contrast to its exterior, but it’s a beautiful space and I have no doubt, TRB will quickly become one of Beijing’s top picks to both impress visitors and book out for special occasions.

LumDimSum Snapshots of TRB’s Indoor Dining Space:

Long Bar Stocked Heavily with Whiskey Bottles

Waiting Lounge with Floor to Ceiling Windows to Highlight the Strong Contrast of Contemporary Design within a Traditional Setting

It would be a shame for such a special dining establishment to serve anything but first rate food with five star service. Lucky for TRB, they’ve nailed both.

With Ignace behind this project, I wouldn’t expect anything less considering he really is the most poised and professional figure in F&B I have ever come across.  The perfect host, Ignace ensures flawless service from start to finish.

I was most impressed when each course was served simultaneously (we were a table of 8 pax) and to see personalized menus printed for each seat at our table.

LumDimSum Snapshots of My Private Lunch at TRB:

Amuse Bouche x2:

TRB’s Warm and Lavish Bread Basket:

Cauliflower Soup & Service:

Foie Gras with Sea Lettuce and Lobster:

Olive Oil Poached Black Cod with Spinach Veloute, Ham Saffron and Broad Beans:

Mid-Meal Refreshment with Iced Sorbet:

Carmelized Apple Tarte Tatin with Vanilla Ice Cream:

Chocolates and Madeleines:

Mini Macaroons:

Each course seemed better than the last and the dessert spread was ridiculous. Not only were we each served a mouth-watering apple tarte tatin, we were also given plates of chocolates, marvelous madeleines, and mini macaroons. It was impossible to decline such delicate desserts even after we were entirely stuffed to the brim.

If I was forced to pick a favorite part of our 4-course lunch meal, I would have to say that the highlight of our meal was the 2nd course- the foie gras with lobster. The combination of these flavors and texture was crazy good.

And going back over the photos, I’ve got to even give a shout out to their bread basket which was a combination of freshly baked breads that were savory and a nice complement to each course.  I found myself dipping bread into the cauliflower soup, pairing with the foie gras and even soaking up the sauce of my black codfish. Since each course’s portions were rather small, it was probably a good thing that the bread basket continued to make its way around the table throughout the meal.

If you are interested in seeing their full spread of dishes, you can check out their complete menu here. Still in their soft opening period, TRB is only open for dinner Monday through Saturday from 6PM – 10PM and bookings for private events.

Something to look forward to if you plan to stay in Beijing over the holidays – TRB has just announced today their “10 Days of Christmas Menu” featuring 12 dishes to choose from, available December 16-25.  Reservations can be made by emailing meet@temple-restaurant.com

Review of Temple Restaurant Beijing (TRB): #23, Shatan Beijie, off WuSi DaJie, Dongcheng District. Beijing. 100009 東城區五四大街以北，沙滩北街23号; Tel: 8400 2232

Best Part:

• It’s hard to pick out the best part about a venue that just seems so entirely perfect.  The venue itself is remarkable and something out of a movie. It’s old, rustic and raw with a dining space that’s contemporary in both design and furniture. Very cool contrast. 
• The service was among the best I’ve experienced in Beijing.  It was so impressive to see each course served simultaneously with our party of 8. I would even dare say the service is better than Maison Boulud.  But I wouldn’t expect anything less from Ignace Lecleire as he is the man when it comes to flawless service and professional hospitality. It’s refreshing to be served like royalty as I’ve become so jaded to horrendous service experiences living in Beijing.
• The food was perfectly prepared and the presentation was first class. 
• I highly recommend the foie gras with lobster. 
• A top pick for private events and dinners with special guests. It’s sure to impress all who enter through their gate. 

Comments:

• With this level of fine-dining, you can expect high prices.  But TRB is not unreasonable and it’s very much worth every pretty penny. For example, their most expensive main course is Pot-Roasted Lobster with Smoked Aubergine Caviar, Artichoke Barigoule, and Sauce Vièrge for RMB 290. How good does that sound?!
• I think some of the portions could be a little bigger, but maybe that’s just because I’m American and used to bigger portions.  I guess contemporary Euro cuisine is meant to be bite-sized. Granted, this is bigger than a bite or two, but pretty much just a hand-full of bites.
• I can imagine the private space in the temple would not have sufficient heating in the winters and I wonder if heavy rain would come through the roof there? There are always pros and cons to being housed in such an ancient cultural relic. Repairs must be a pain in the neck.
• It’s hard to find, so make sure you take note of the map below before blindly trying to make it to this venue on your own.  

Rating: (on a scale of 1 to 10 with 10 being best)

• Food: 9
• Atmosphere: 10
• Service: 10
• Overall Experience: 9

LDS Discovery: GungHo!’s Turkey Hot Pot Tradition

Annual Turkey Hot Pot Tradition

It really should be no surprise that GungHo! Legends John and Jade are the masterminds behind my newest LumDimSum Discovery: Turkey Hot Pot.

LDS Discoveries are normally reserved for finds I uncover in various dining establishments around Beijing (click here for previous posts), but I couldn’t pass up writing about this discovery because this could easily be imitated and replicated in the comfort of anyone’s home! Yes, you can try this at home too!

Always scheming up new adventures, new recipes and new concoctions to share, this happens to be a relatively new tradition (second year running) and John & Jade were kind enough to introduce me to their world of turkey hot pot.

Turkey Chainsaw Massacre

Taking a giant, frozen turkey and slicing the meat into thin slivers and prepping a ton of veggies – pumpkin, sweet potato, brussel sprouts, baby carrots, potato slices and asparagus, we shared three massive pots of boiling turkey broth between 16 of us.  If you can close your eyes and just imagine, the turkey meat is even more juicy and moist in hot pot broth than out of the over! And the boiled vegetables were super healthy and carefully selected to follow in their theme of a classic turkey dinner’s veggie sides, but in Chinese hot-pot dinner style.

And not only did each person get their own sesame dipping sauce, we had cranberry sauce as well -an unexpectedly delish compliment to the savory turkey meat!

Pure Genius: Turkey Hot Pot

Flying Chopsticks Fighting For More Turkey Hot Pot!

As this weekend was Beijing’s first snowfall of the year, a hike on the Great Wall was in order. Needless to say, it was cold, but the sky was bright blue and winds were mild. So in spite of the lack of snow on the wall, it was an invigorating hike with gorgeous views of the mountain side and valleys all around.

LumDimSum Snapshots of Hiking on the Great Wall at the First Sign of Snow:

Open Your Pie Hole: Introducing Two Guys and a Pie

Meet Andrew Papas & Matt Wong.

These guys are no ordinary guys.  If you haven’t heard of them already, you will be hearing plenty of them both soon.

Andrew & Matt are the founding partners of the new venture: Two Guys and a Pie. They have taken on a daring challenge that no one else has yet to do: a business that successfully satisfies the demand for meat pies in Beijing.

The demand for meat pies may come strongest from Aussies, Kiwis, and Brits in Beijing, but I have no doubt that Americans and the local Chinese will be hopping on the meat pie wagon too!  A testament to the demand for meat pies, as soon as theBeijinger team heard about these guys, they ordered 11 pies in one go!  See their impressions and spin on Two Guys and a Pie in their blog post here.

I always brag to my friends and family back at home about the inspirational entrepreneurs I meet and befriend in Beijing and these two are another perfect example of this.  Here are two Aussie guys who were desperately craving authentic Aussie meat pies and have taken it upon themselves to do something about it.  And BOOM! – just a year in the making, they are launching their own business and are up to their neck in orders!

Don’t be fooled by the photos they post of themselves wearing bath robes and baking meat pies in their apartment kitchen.  Yes, it is true that is actually where their meat pies are currently being produced, but these guys are not only making seriously good meat pies from their kitchen, their business plan is quickly expanding and they are in for the long haul and very much dedicated to supplying the high demand for meat pies in Beijing!

Snapshots Behind-the-Scenes of Two Guys Making Some Pies:

Neither Andrew or Matt come from culinary or F&B backgrounds, but from the taste of these pies, it’s a shame they didn’t start earlier.

I was fortunate enough to get a private tasting of their creations, trying a variety of both their classic tried-and-true pies along with a couple new recipes they are experimenting with.

As they are just starting out, they currently are only offering a limited selection of pies, which they plan to quickly expand upon.  For now, they have two available options on their menu: their “Slow Loving Aussie” Pie made from 100% pure beef brisket, fried onions in a slow simmered, homemade beef reduction and their “Chunky Pom” Pie. Both pies selling at only RMB 20 each.

I skipped their classic beef pie and went straight for the “Chunky Pom” Pie featuring chunks of chicken curry and vegetables.  Perfect for Brits who are craving a curry fix.  *Notice the little bird detail at the top of the pie crust is their symbol for chicken (a cute touch and an easy way to keep track of your pies!)

“Chunky Pom” Pie (RMB 20)

 Tender chunks of chicken, fresh cut vegetables in our special madras style curry sauce. Like all Brit’s, everyone loves a bit of curry in their daily routine. 

From their new additions, I got to try a few of their “fancy pants” pies.  The first one I’ll introduce is the “Shepherd’s Wife”. 

“Who needs snuggle buddies in the winter when you have one of these babies to keep you warm?” – Matt Wong

The Shepherd’s Wife (RMB 25)

Their classic beef filling topped with a buttery mash potato mountain.

 A few other recipes they are experimenting with include their Moroccan Lamb and Texas Chili Pie. While the Moroccan Lamb was good (and I love the little lamb detail on the pie crust), I was a very big fan of their Texas Chili Pie.  They seemed to expect that conclusion given that I’m American, but I attribute my choice more to my preference for spice, flavor and MORE meat!  It’s loaded with chunks of steak and the spicy kick is just right.  There’s talk of offering it with a side of guacamole and that is probably the one thing that would make it even better!  I’m already drooling just writing about it again!

Inside shot of Moroccan Lamb Pie

Texas Chili Pie

Chunky steak with homemade Chili Paste

These two guys may be new on this unpredictable and rather fickle Beijing market, but they’ve got a great thing going and are fast on their toes to accommodate all the orders that are coming in!

Here’s a closer look into their business and operations as Andrew & Matt give LumDimSum the inside scoop behind Two Guys and a Pie, their inspiration behind their creations, and their ideal Pie scenario.

The Two Guys Behind the Pie: Andrew & Matt

Full Names:  Andrew Papas / Matthew Wong

Age: 36 / 29

Nationality:  Aussie

Occupation: Stock King / Dough Boy

Company Name: Two Guys and a Pie

Years in Beijing: 4 years / 4 years

LumDimSum Goes 1-on-2 with Andrew Papas and Matthew Wong

LDS:  Tell me the story behind Two Guys and a Pie.  Needless to say, you are the “Two Guys” but how/when did you two decide to have a pie?

AP:  We are two Australian’s living and working in Beijing who met, realised a mutual affection for pies and decided to try to introduce them into Beijing 

MW: The first time I went back to Australia for a visit, the item that was top of my list to bring back to Beijing was meat pies. So I sneaked a few packs onto my carryon baggage and my alibi if I got caught was that I was planning to ask the air steward to heat up the 12 pies for me to eat onboard…. Thankfully I didn’t get caught but I don’t think I would want to risk doing it again. I thought there’s gotta be an easier way to get my fix of pies and that’s when I spoke to Andrew and we decided to do something about it.

LDS: It’s a great name, I bet you both had fun with that one. What were some other good contenders and how this this one beat out the rest?

AP: Last year, when we first started thinking about making pies, we had started with BJ Bingz, even had a friend in Australia draw up a logo for us, there was also Peking Pies.  Although we are based in Beijing, we decided to go for a name that does not stick us in one city.  The name TWO GUYS  and a PIE was as simple as we could make it and Matt is a big fan of the tv show, “Two guys, a girl and a pizza place” so we’re paying homage to that.

MW: It’s got a good ring to it and we are literally 2 guys at the moment making pies. And yeah bring back the tv show!

LDS: For anyone who has never had a meat pie, how would you best sell one of your pies to a pie-virgin?

AP: To a Chinese person, I would describe it as a baked baozi, but better. To a foreigner; It is the perfect meal. delicious, hand rolled shortcrust pastry on the bottom, with flaky puff pastry enclosing a stew of slow simmered meat (or vegetables), sitting in a homemade gravy. Heaven in a pastry.

 MW: It has all the components you could ever want. It’s got meat (for vegetarians we will have a vegetarian one in future but I’m a meat guy), a sauciness which goes with the pastry and it’s got a nice flaky crust. You can have it as a snack or turn it into a full meal by having 2 pies or getting some chips/mash on the side.

LDS: What is so special about your pies? 

MW: Everything bar the puff is homemade. Our puff is currently imported puff although we hope to make everything in-house if things go well. Stock for the fillings are all made in house and the pies are handmade. No msg is used in our cooking.

LDS: Describe the perfect setting for eating a meat pie – where, when, how, drink, who, etc.

AP: For most people the pie is ubiquitous with footy and a beer.  Personally, I think there is a pie for all occasions.

MW: The meat pie is a very humble food. It’s not a fancy meal but something you can have on the run, at the pub or whilst watching the football etc. Best of all a pie fits perfectly in your hands! Everything tastes better when you use your hands….to eat.

LDS: Are you a “one pie kind of guy” or do you like to switch your pies up regularly?

AP: Generally I stick with the mince/chunky beef, but if I am having more than one a day, which is not uncommon, I will definitely try different varieties.

MW: I like to mix up my pies just as I do with my eating habits. I like Thai, Chinese, Japanese, Italian, Indian food etc and so I switch things up regularly. As we add more varieties I’ll be able to do that with pies too!

LDS: Which pie on your menu is your personal favorite?

AP: I am pretty happy with our Texas Chilli Beef that we are about done with. Big chunks of steak mixed with our hand made chili paste, it knocks you back for a moment, before mellowing into chilli bliss.

MW: My current fave is the Shepherd’s pie which has beef brisket cooked in our home made stock (the same in our original beef pie) and is topped with a creamy mashed potato. Its origins come from frugal housewives who thought of creative ways to use their leftover meat! Don’t worry the meat we use isn’t from last night’s dinner! Technically a shepherd’s pie uses lamb or mutton, but in Australia it’s quite common to use beef and we think it’s more suitable for a hearty meal during the Beijing winter.

LDS: Other than meat pies, what are your second choice kind of pie?

AP: Our soon to come Tandoori Vegetable Pie will definitely be my 2nd choice.  On the sweet side, I do not mind a slice or two of Banana Caramel Pie. 

MW: In America you called pizza a pie, so to cover all bases my favourite pizza “pie” is a thin crust pie with parma ham. In terms of sweet pies I’d have to go with an apple pie with a big helping of vanilla ice cream.

LDS: As I am someone with a serious sweet tooth, any chance you’ll start making some sweet pies soon?

AP: Apple Pies are definitely in our sights.

MW: We are looking into making apple or pumpkin pies especially given how many Americans are here!

LDS: Favorite pie quote?

AP: ‘Open your pie hole’  - David Chan 

MW: My favourite pie quote comes from notorious pie eater and Australian cricket legend, Shane Warne who has given up the pies to get into shape for his lover, the beautiful Liz Hurley.

“Feel like a hot pie with copious amounts of sauce with crinkle cut chips!!” he tweeted, before recovering his poise.

“NO Shane!! 78kg is target currently 82.5. Settle on a protein shake with an apple and banana – sob.”

His loss we say……..

LDS: Sky’s the limit for these two guys and their pies, where do you see yourselves and your pies in 5 years?

AP: We would love to be flying the pie flag all over China.

MW: We’d like both Chinese and foreigners to be able to get their fix of pies whether it be at the pub or a nearby shop. There’s good potential for pies to do well in our opinion as you can put any kind of cuisine into them to satisfy all kinds of tastes! If we can grab a share of the pie so to speak, we’ll be well pleased.

LDS: Now the million dollar question.  How does one get their hands on your pies? 

AP & MW: Beijingers can call: 13439908419 and pay cash upon delivery or they can also order from our website: twoguysandapie.com and pay via Paypal.   

Minimum order is 6 pies (pies range from RMB 20-25 each) and orders need to be placed 24 hours in advance. Presently delivery is free to Shuangjing, Guomao, Jinsong and CBD areas. Delivery outside these areas will attract a delivery charge. We are hoping to work with some delivery companies soon. If people have any enquiries they can email info@twoguysandapie.com

Also, for every 6 pies that are sold, 2 RMB will go towards a local orphanage in Beijing.

*Note: Readers should note that these pies are delivered frozen.  So unless you are among the lucky few in Beijing who have an oven in your kitchen (toaster ovens also work), you’ll be left with no choice but to nuke these pies in your microwave.

But MAYBE if you ask nice enough and if you give ample notice, there’s a slim chance Andrew/Matt will be willing to deliver some hot, fresh-out-the-oven pies to your door!  But don’t quote me on that and once again, I emphasize that it’s a slim chance.

Better to just invest in a small toaster oven and heat them up yourself!

Get in Line for Meat Pies

Lane Change: Take the ‘Winter B-Icicle Challenge’

I am a true Beijing biker and damn proud of it.  Some call me crazy, some call me a nutter, some call me a biking Mary Poppins (when it’s raining I often bike while holding an umbrella in one hand), you call me whatever you want, I won’t have it any other way.  I am that stubborn, but for good reason!

Rain or shine, I am biking every day – to work, to meetings and even out to bars/clubs on the weekends.  Fashion doesn’t even hold me back – I bike in miniskirts, in high heels, I’ve done it all.

Bicycling in Beijing really is the only trusted mode of transportation in this manic, traffic-ridden city and it is by far the most efficient way to get around.  You can never hail down a taxi when you’re most in a hurry and of course the same goes for the levels of traffic leaving you in a habit of road rage when you’re not even behind the wheels!

But more important than being punctual, biking is just one more way I can be more green. With both the traffic and pollution become more and more unbearable, I wish more people went back to riding bikes in Beijing…which leads me to Lane Change’s Winter B-Icicle Challenge!

Starting December 1, Lane Change is starting an initiative to encourage everyone in the Northern hemisphere to keep peddling through the winter months

“It’s not difficult to wax lyrical about the joy of cycling. It’s fun, good for your health, better than being stuck in traffic, and gives you an entirely new relationship to a city. And on a larger scale, it’s a much more environmentally friendly option than gas guzzling cars. Something to think about with climate change breathing down our necks.”

Take The Winter B-icicle Challenge!

Why are we doing it?

• To see if we can put our money where our mouth is in regards to living a greener life, and not just when weather permits

• A good time to reflect about those people without homes during winter

• We love riding our bikes and don’t want to go three months without it

• We hate Beijing traffic jams!

Rules. We will ride to work or school everyday unless:

• The road is so icy we’ll most probably break our necks 

• We have a meeting or activity that is more than an hour bike ride away

• We’re so sick with the flu we can’t even be bothered to watch The Wire

To join this global bike gang, sign up here.

Wishing All a Winter of Safe & Happy Biking in Beijing!