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!

LumDimSummary: Call her DJ Little Boots

Little Boots DJ Shake Tour at Beijing’s Yugongyishan

I rarely leave the comfort of my home on Sundays.  Even more rarely do I miss a chance to join in a BJ FOoDiEs dinner like the one they just hosted at Starfish Wine & Seafood Bar (where they raised RMB 3,028 for Little Flower Project).

But I am a big fan of UK electro-pop star Little Boots as you can see from my pre-event post here.  Her tracks are catchy and from the first time I heard her perform at Beijing’s China Music Valley (CMV) Festival aka Pingu Music Festival, I couldn’t stop listening to Meddle, Stuck on Repeat and Remedy.  

And maybe I’m just an idiot, but I did not realize that her worldwide “Shake DJ Tour” covering Paris, Berlin, New York, SF, LA, Beijing, Tokyo and London would not actually be Little Boots herself performing, but rather her standing behind the decks as a DJ. She opened with a J.Lo remix and at one point, she played some of her music, but it was just not what I expected.  

This is more along the lines of what I was hoping to witness:

This video is proof of just how talented she is. She’s got all her gadgets, she’s clapping, playing the piano and singing all at the same time, it’s incredible!  To see her go from a performance like this to just standing behind DJ decks seems like such a downgrade. I‘d love to hear other people’s opinions from either her fans or others who came out to Yugongyishanon Sunday night to see Little Boots on stage.  Like I said, maybe it was just me not getting my facts straight, but I was seriously disappointed!!

At least I got to see a rare DJ performance by one of my all-time favorite Beijing DJ’s - Bobby Dropper.  That’s all I’m saying (if only I got a photo of him too!). 

Luckily, I got some cool LDS Snapshots of Little Boots’ DJ Set at Yugongyishan:

GungHo! 2.0 Launches New Lido Branch TODAY

Last night, I was invited to a sneak peek of the NEW! GungHo! 2.0 branch in Lido and I before I knew it, 3 hours had gone by!  With a combination of media and business associates, all had come to see the new GungHo! Headquarters!

Located in the space of the old Pete’s Tex Mex, just west of Jenny Lou’s, GungHo! occupies a freakin’ monstrous space. They have taken over all four floors (basement for their Central Kitchen, 1st floor store, 2nd floor office space and 3rd floor GungHo! Culture Training Center), it’s a huge leap from their original mini-pizza joint in Gongti.

In their new space, everything is brand-spanking new.  The Central Kitchen space will soon be in full operation, able to accommodate up to 8 GungHo! restaurants (yes, they plan to expand ALL over Beijing).  They have tons of storage space, a designated hygiene area (we were all given hair caps to wear before we could step inside) and massive cooking area.  The 1st floor (for customers) is spacious, they also have giant kitchen, a long menu board and plenty of seating with tall benches and comfy stools. But my favorite bit has to be their top floor where GungHo!’s brilliant company culture is groomed and improved every day.

Click this article here for a taste of GungHo’s company culture training video.

LDS Tour of the New GungHo! 2.0 Lido Store:

B1 Central Kitchen & Storage

Designated Hygiene Area / 2nd Floor Office Space

1st Floor Kitchen and Customer Seating

3rd Floor GungHo! Company Culture Training Center

The GungHo! Dream Team

Back on the 1st floor, the menu remains the same (although there was recently a hike-up in GungHo!’s prices – click here for article), prices are still great value and their salads and pizzas have maintained their consistent taste of goodness.  Their salads are massive, I love their whole wheat crust pizzas and best of all, I love all the GungHo! smiling faces.

LumDimSum Snapshots of GungHo!’s Menu Items:

Best part of the evening was when Marketing Ninja, Rich Akers invited me inside for a try making my very own pizza creation!  I got to choose from all of their ingredients (from Black ham to Camembert cheese and Sweet Potato chunks) and their chefs gave me moral support every step of the way (I admit I can be quite indecisive when I’m overwhelmed for choice).

D-I-Y GungHo! Pizza ie, The Creation of the LumDimSum GungHo! Pizza:

In the end, I went for the following ingredients: Black Ham, Camembert Cheese (I just had to), mushrooms, sliced tomatoes, grilled chicken, sweet potato chunks.

Combining black ham with Camembert cheese and sweet potato chunks was a gamble, but the end-product was remarkable (Rich and Jade can testify, my pizza was DA BOMB) and I very well plan to submit my LumDimSum GungHo! Pizza Creation to the GungHo! Headquarters for menu approval ASAP!  :)

Me & My “LumDimSum GungHo! Pizza” Baby

LumDimSum Snapshots of the NEW! GungHo! Headquarters:

Congratulations to John, Jade & Rich on the New GungHo! 2.0!

Shook!: Chi Fan For Charity Expands to Shanghai

A dining event that’s won Culinary Event of the Year in Beijing in 2010, Chi Fan for Charity has expanded to Shanghai this year with the help of organizing sponsor Austen Morris and I was not going to miss out on a such a great excuse to make a weekend getaway to Shanghai!

Already sponsoring 4 tables of 10 at Hatsune, Kagen, Kagen Teppanyaki and Karaiya Spice House, Alan Wong is also the official sponsor of Chi Fan for Charity’s After-Party (at Hatsune Sanlitun for the 2nd year in a row).  As a big fan and supporter of Chi Fan for Charity, we wanted to show Shanghai some love too!

While Beijing’s beneficiaries this year include Bethel Foundation and New Hope Foundation, Shanghai’s beneficiaries this year include Heart to Heart, Compassion for Migrant Children and Chi Heng Foundation.  (See here for list of charities and all the wonderful work they do.)

With 26 glorious restaurants to choose from, we decided to host a table of 10 at Shook! Restaurant.  Chef Kevin Cape and GM Julien Laracine were both exceptional hosts to our private 5-course dinner at their prized chef’s table just in front of Shook’s beautiful open kitchen.

“An open-kitchen conveys the feel of ‘dining without borders’ – intimate, nothing hidden, open to all – a concept which transcends the menu. With whispers of Chinese, Japanese, South-East Asian and modern Western, yet flexible enough to transport you anywhere your heart and palate desire.”

See here LDS Snapshots of Shook’s Hallway of Wine and Open Kitchen:

After a few glasses of champagne at the bar, we sat down at Shook!’s private chef’s table where we were treated to a beautiful 5-course meal, a fusion of Chinese, South-east Asian and Western cuisine.  The venue is absolutely stunning and the service was exceptional. The food?  See for yourself all the goodies we were treated to…

LumDimSum Snapshots of Shook’s Dishes:

Amuse Bouche (Chinese-style soup) / Prawn Appetizers with walnuts (Chinese style)

Shared Appetizers: Perfectly Roasted Chicken Satay with Peanut Sauce

1st Course: Confit of Salmon/ Refreshing Orange Sorbet with Mango Ravioli

Main Course: Slow-Cooked Grain Fed Beef / Macaroon Dessert

Shook!’s Tiramisu and Creme Brulee

GM Julien then let us make our own crepes table-side!  Chef Anna took over and the result was delightful…

 Shook! Crepes:  BEFORE & AFTER

Thank you to the team at Shook! for a wonderful dining experience and big thanks to Kelly Olver and Katie Littlefield (Austen Morris) for arranging such a successful first Chi Fan for Charity Event in Shanghai!

It’s not too late for you to be a part of the Chi Fan for Charity event in Beijing, TONIGHT: Saturday, November 5! See details here.

Check for last remaining seats at CFFC Sponsoring Restaurants here.

In case you can’t make it to dinner and you still don’t want to miss out on this great event, there are still a few tickets left for the Chi Fan for Charity After-Party at Hatsune Sanlitun Village.  Click here to buy your ticket!

With 400-500 people dining at Beijing’s best establishments, everyone will come together for a brilliant celebration at Hatsune.

The Chi Fan for Charity After Party at Hatsune Sanlitun Village will be featuring free flow drinks by our generous sponsors (Wine Republic, Tiger Beer, El Charro Tequila and Hatsune’s signature cocktails), DJ Patrick Yu spinning tunes, and awesome silent auction and raffle prizes. 

For those who don’t have the time or the budget to commit to dinner, the after party is a great way to come out to contribute to two very worthwhile causes and show your support.  This year’s beneficiaries include Bethel Foundation and New Hope Foundation.

Happy Halloween!

For someone who’s petrified of anything half-scary (I couldn’t sleep after seeing one episode of The Might Boosh last week), this little picture of Snoopy is about as scary as I can muster.

Happy Halloween to my dear LumDimSum Readers!  

I hope your day is full of treats (and not tricks).

x LDS

LumDimSummary: BJ FOoDiES Take Over Spice Factory

Last Sunday, BJ FOoDiEs took over Spice Factory, Beijing’s newest up-and-coming Thai restaurant opened by Warren Pang and the same team behind d.lounge (click here for previous review of Spice Factory) to support A Bridge for Children (ABC) charity organization.

Still in soft-opening, Spice Factory managed to served up a 10-dish feast for BJ FOoDiEs to sample many dishes off their menu-in-progress.  Since my last dining experience at Spice Factory, the dishes have improved ten-fold and the service was much better as well. I can only say that I wished the portions were bigger!

This month’s BJ FOoDIES had a great turn-out of over 80+ foodies who collectively raised a total of ￥4,006 RMB directly donated to A Bridge for Children (ABC).  See below for charity details.

LumDimSum Snapshots of Spice Factory’s Menu:

Sonin Law Eggs with Tamarind Sauce / Crispy Wontons

Chicken Peanut Curry / Green Papaya Salad with Rice Balls

Marinated Eggplant / Red Duck Curry

Spice Factory Pad Thai / Morning Glory

LumDimSum Snapshots of Spice Factory:

Spice Factory Thai Restaurant Details:

• Address: Directly to the left of d.lounge (walk up stairs to second floor) Gongti Bei Lu,  工体北路, Dlounge的旁边
• Tel: 6500-7939

About A Bridge for Children ‘ABC’

The charity to receive this months proceeds will go to A BRIDGE FOR CHILDREN – The charity is an NGO dedicated to serving underprivileged children by placing them into families & providing them with educational opportunities. Since its inception in 2007, ABC has successfully built a Domestic Adoption Program & recently launched an Education program in China. The goal is to build sustainable, replicable programs which the NGO will use to expand into other countries to address the issues present

For more information: http://abridgeforchildren.org 

**To Join the BJ FOoDIES Mailing List, email bjfoodies@gmail.com

**BJ FOoDiES will be hosting a table for Chi Fan for Charity at Karaiya Spice House on Saturday, November 5.  To Join the BJ FOoDiEs Table to support a great cause, see here for more details.

Chi Fan for Charity Website: www.chifanforcharity.org.

Catch the Changing Colors of Autumn

Only lasting a few weeks each year, catching the changing of colors in the mountains just outside of Beijing is something worth the hour+ long trip out of the city.

A shame it only lasts such a short period of time, but it’s absolutely breath-takingly beautiful and if you can possibly find a day or two to escape Beijing (as it will only last at most another week), then GO-GO-GO! As the skies are still blue and there’s a slight breeze for comfort, you must rush to go before the wind blows away all the colorful leaves!

You can thank me after.

LumDimSum Snapshots of the Mountains Erupting in Vibrant Colors:

Happy Campers: 3 Days of Hiking, Climbing and Camping

With no plans to leave Beijing this October holiday, I was thrilled to be tagging along with new friends on a 3-day camping trip to Yun Meng Shan 云蒙山, TianXian Waterfall 天仙瀑 and then rock climbing in Baihe.

When I first signed myself up for this trip, I wasn’t sure what to expect. I was worried about being able to keep up with the gang, I was worried I didn’t pack enough food, I was worried if we’d all get along.  In the end, this trip exceeded my expectations entirely.  It was perfect.

We were engulfed in beautiful landscape, we were blessed with sunshine and clear blue skies, we were spoiled for choice for food with amazing meals and I am stoked to come home with 4 awesome new friends.

In summary: Across the three days, we hiked 27+ kilometers carrying 50 lb packs and we sang the entire way. 

LumDimSum Snapshots of Yun Meng Shan 云蒙山 Hike:

Our Spooky Campsite:

Hike to Tian Xian Waterfall 天仙瀑:

Tian Xian Waterfall天仙瀑:

Rock Climbing in Baihe:

LumDimSummary: Powwow & Mashup’s 爱北京, I Race!

The Entire Team Behind 爱北京, I Race! 

With a total of 8 teams and 12 destinations, 爱北京, I Race! had Beijingers running around the town in its own version of “Amazing Race”.  Hosted by Let’s Powwow and Mashup sport & social, this was a full-on day of activities and games.

As much as I would have liked to signed up my own team of winners (I am confident my dream team totally would have killed this race), I was happy to instead host two of the challenges at two different destinations.  I spent the day hosting challenges at both Hatsune Sanlitun Village Branch and Kagen Japanese Hot Pot & BBQ on Guanghua Lu (which was a bit of a challenge in itself to race back and forth between the two venues).

At Hatsune branch, challengers were quickly instructed to make and eat basic hand rolls, which was both a fun experience and a treat (most challengers came hungry)!

Hatsune’s 爱北京, I Race! Challenge:

At Kagen Japanese Hot Pot & BBQ, we set up a blind taste test for teams to face the ultimate challenge for their taste buds.  With a range of different ingredients from garlic chips to gingko nuts and calamari, challengers had to guess 3 out of 10 correctly to pass this challenge and move on to their next destination.  Fortunately every team passed and if any team finished early, they were able to take off their blindfolds and devour the remaining ingredients!

Kagen Japanese Hot Pot & BBQ’s 爱北京, I Race! Challenge:

Although I wasn’t present at the other challenges, there were 10 other destinations from Sanlitun to Nanluoguxiang and Shuangjing areas. I heard Green Dumplings had teams make dumplings, Jungbo Juice had challengers guess ingredients of a smoothie, Terra had challengers guess and find the correct ingredients to make a caipirinha and Grinders Bar & Restaurant in Shuangjing had challengers execute correctly the 20 steps to pour a proper Stella beer.

Powwow Team Challenge at Terra Restaurant

Challengers learned how to Pour a Proper Stella Beer (20 Steps)

爱北京, I Race! Teams:

1st Place Winners: Team Capital Punishment took home RMB 4,000!

2nd Place Runner Up: Team 真的

3rd Place: Team Lost in Beijing

Other 爱北京, I Race! Teams:

Team Three and a Half Asians

Team Yoyao is Gay (with Yoyao on the left)

Modo’s One Year Anniversary Small Plate Feast

“The miracle is this: The more we share the more we have Leonard Nimoy!” – MODO

Last Thursday, September 29, Modo celebrated their one year anniversary with a “Small Plate Feast” featuring Chef Daniel Urdaneta’s signature dishes and a few menu additions (Japanese Mackerel, Seared Prawns and the Slow Braised Oxtail)!

With 12 different small plate main dishes and 4 desserts, our group of eight foodies managed to power through their entire menu in one go!  But with such delicious dishes, I don’t know how anyone could resist the temptation to taste everything they possibly could!

Modo One Year Anniversary Menu

While we were impressed with their new dishes (especially their oxtail and Japanese mackerel), the winner of the night definitely went to the Dill-crusted Codfish with Wild Rice, Mushroom Pilaf, Confit Fennel & Lemongrass Veloute. The codfish was incredibly tender and the mushroom pilaf was a brilliant number to pair with the codfish. We also were excited about their Goats Cheese & Feta Tortelli and their Wagyu Beef Meatball is always a crowd favorite.  The only dishes that weren’t devoured instantaneously were probably the two Smorrebrod dishes and their Goat Cheese Panna Cotta (which was barely touched).  As a chocolate lover, I couldn’t stop eating the Chocolate & Dulce de Leche Profiteroles, but their White Chocolate Mousse with Sorbet was the overall dessert favorite.

LumDimSum Snapshots of Modo’s Anniversary Menu (from start to finish!):

Summer Peach Salad with Smoked Bacon, Watercress and Mint / Foie Gras Terrine with Plum Chutney, Toasted Brioche & Rhubarb Compote

Smorrebrod: Smoked Salmon, Shaved Mushrooms, Caper Tartar, Fish Roe / Seared Prawns with Avocado, Red Pepper Coulis, Sweet Potato Chips, Citrus Caviar

Herbs Herring Smorrebrod with Creme Cheese Truffles & Radish on Rye Toast / Waguy Beef Meatball with Heirloom Tomato Sauce

Goats Cheese & Feta Tortelli, Sun-dried Tomatoes, Organic Butternut Squash Foam & Thyme oil / Spinach & Ricotta Malfati with Roasted Pears, Mushrooms & Shaved Pecorcino Cheese

Japanese Mackerel, Warm Potato, Confit Tomato and Lemon Air / Slow Braised Oxtail with Truffles Potatoes, Green Peas & Carrots

Dill-crusted Codfish with Truffles potatoes, Green Peas and Carrots / Beef Tenderloin Touredos, Roasted Pumpkin, Roquefort Butter & Wine Reduction

Surprise Gift of our favorite Cold Cuts!

Nutella Creme Brulee with Roasted Hazelnuts & Green Cardamom Cream / White Chocolate Mousse with Black Currant Sorbet & Tuile

Profiteroles Filled with Chocolate, Dulce de Leche & Candied Peanuts / Goats Cheese Panna Cotta with Pear Confit & Basil Foam

 Congratulations to Alex, Daniel, Christina and the entire Modo team on a beautiful birthday celebration feast and party! 

After such an incredible first year, Modo is well on its way to Beijing dining stardom!  By continuously maintaining a high standard of quality cuisine, service, wine and great value, it’s easy to see how Modo is winning the hearts of all Beijinger foodies alike. 

LDS Links to Previous Articles on MODO:

*Modo Monsters Devour New Menu

*LumDimSummary: Modo’s Charity Dinner for Japan

*More Reasons to Love Modo (Modo’s crazy cool wine dispensers have got wine geeks hooked)

*Do It the “Modo Way”

Modo’s Contact Details:

• Located between Karaiya Spice House and Tony Studio on 3rd Floor of Sanlitun Village: S10-31, 3/F, Bldg 8, Sanlitun Village South, 19 Sanlitun Rd
• 三里屯路19号三里屯Village南区8号楼S10-31
• Tel: 6415-7207

BJ Design Week: Do the ‘Design Hop’ on Dashilar Alley

An incredibly interesting and historic street lined with various shops, restaurants and cafes, Dashilar Alley is currently featuring 20 different exhibitions and events from around the world.

“This is all a part of an effort to bring a renewed public awareness to Dashilar that, it is hoped, will help transform the area in a more sensitive, organic way. The aim is to attract Beijing’s creative community to the neighborhood while respecting, and engaging with, the local community population, historic urban fabric and rich layering of existing buildings.”

Many of these exhibitions have taken over vacant storefronts and other spaces are taken over by temporary artist installations and cafes, alongside pop-up shops from leading brands and independent boutiques.

Two of my favorite spaces in Dashilar Alley include: Wuhao Curated Design and Fashion Shop’s temporary take-over of an old brothel turned teahouse (located on Zhujia Hutong Alley) and also the former electrical relay factory showcasing various young talents from China and abroad (FEI Space with exclusive pop-up collaboration of Topshop and Topman collections, AnyShopStyle.com launching with London-based Chinese designer Yang Du and designers Ran and Manchit Au), with live music and entertainment throughout.

FEI Space: Featuring Topshop & Topman

AnyShopStyle.com Launch with Designer Yang Du

candy&caviar on AnyShopStyle.com

Tonight (Saturday, Oct. 1) is Time Out’s Readers’ Party featuring live hip-hop, pop-up photography, art and video installations and 5RMB beers courtesy of Rickshaw Roasters Cafe.

Take a LumDimSum Tour of Dashitar Alley’s Design Hop:

Dashilar Alley Lined with Exhibitions and Events

Introducing Nicholas Hanna’s Water Calligraphy Device:

Inspired by the Chinese custom of writing calligraphy in public spaces, this flat-bead tricycle is a ubiquitous form of transportation in Beijing that releases droplets of water, deposited in patterns to form Chinese characters. INCREDIBLE.

Chinese actress Zhou Xun created this exhibition with Design Week’s curator Aric Chen.  One of my favorite bits of The Factory, it’s a wonderful snapshot of life in Dashilan over the last century, explained through every day objects (colorful art sponsored by Diesel).

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WUHAO @ The Teahouse:

Wuhao and Tranquil Tuesdays’ pop up teahouse is housed in a derelict brothel on Zhujia Hutong (off Dashilar Xijie), that hasn’t been used  for 100 years. An amazing space and a great place to sip tea while browsing through beautiful clothing, accessories and furniture designs.

For all you foodies who might be wondering where to eat, I hear the homemade tacos are a must-try at the Kupa Studio’s pop-up cafe/bar. The same designers of Susu, Apothecary, etc. are sure to impress with both drinks and snacks!  Unfortunately, I missed out on these tacos as we arrived a bit late and ended up eating at another popular restaurant called Wonderwater Cafe, a conceptual takeover of a local restaurant encouraging diners to consider their “water footprint” when ordering food.  We tried to follow their advice and order more veggies and less “water-consuming” dishes, but the restaurant was entirely sold out of all greens!  I guess diners really were considering their water footprint at this cafe!

LDS Links:

Check out more information on Dashilar Alley’s Design Hop by clicking here - 

• Time Out Beijing’s Fashion Pop-Up
• WUHAO @ The Teahouse
• Dashilar Alley on Weibo
• AnyShopStyle.com
• Beijing Design Week Website
• Kupa Studio’s Pop-Up Cafe/Bar

Happy Hopping at Dashilar Alley!

Cupcake Champions: Colibri’s 1 Year Anniversary Party

Colibri Cafe just turned 1 last Thursday, September 22 and when I heard about their cupcake eating competition, I immediately signed myself up!  Free cupcakes for 1 year?!?!  GAME ON!!  

Featuring some of their new flavors like Black Sesame, Jasmine, Lotus Root, and Red Bean, their cupcake competition served 8 different flavors of cupcakes.  With 12 people signed up, we were split up in two teams of six and had only 90 seconds to see how many cupcakes we could gorge.

LumDimSum Snapshots of Colibri’s Cupcake Eating Contest:

Confidently assuming I could consume at least 4-5 cupcakes within 90 seconds, I am embarrassed to admit I only ate 1.5 cupcakes.  BUT, the average person ate between 1-2 cupcakes, so I wasn’t TERRIBLE.

Lucky for Colibri, they had one champion who pulled through with a total of SIX cupcakes, which was out-of-this-world impressive.  Mad respect to the lone victor, Roy Hua, who is seriously my new hero and yes, I have already recruited him to compete in Nathan’s Famous China Hot Dog Eating Competition next year for a chance to win an expense-paid trip to New York City! (Click here for article)

Meet ROY HUA:  Colibri’s Cupcake Eating Champion

LumDimSum Snapshots of Colibri’s 1 Year Anniversary:

Colibri’s 1 Year Anniversary Cake

Colibri’s Contact Details: 

• Address: Opposite Armani Building in Sanlitun North Village, Level LG 51, No. 11 Sanlitun Road, 三里屯路11号三里屯Village北区地下层51.

• Tel:  6417-0808

Ermenegildo Zegna Celebrates 20 Years in China

Cupcake Eating Competition: Colibri’s 1 Year Party

6 Different Flavors of Colibri’s Cupcakes!

To celebrate its 1 Year Anniversary, Colibri Cafe is hosting a cupcake eating competition TONIGHT!

Each competitor will have 12 cupcakes (2 of 6 flavors) and a total of 2 minutes to devour as many cupcakes as they possibly can.

The winner of the eating contest will get free cupcakes every time they come to Colibri for one year.

To sign up, turn up to their party at 7:30PM and sign-ups will be first-come-first-serve!

Celebration festivities begin at 7:30PM with canapés, drinks, and entertainment. Cupcake competition aims to begin shortly after 8PM.

Event Details:

• Date: Thursday, September 22
• Time: 7:30PM
• Location: Colibri
• Address: Opposite Armani Building in Sanlitun North Village, Level LG 51, No. 11 Sanlitun Road, 三里屯路11号三里屯Village北区地下层51.
• Tel:  6417-0808

See review of Colibri’s Opening Party last year:

LumDimSummary: Colibri’s Opening Party