LumDimSum | Filed under: Foodies & Dining Scene | Tags: Alameda, Bottega, Daniele Salvo, Fratelli Salvo, Lorenzo, Montanara, Naples, Neapolitan pizza, olive oil, Paulo Salvo, pizza, Romana Pizza, salads, Salvo Family, Sanlitun, tomato conserva, wood-fired oven | No Comments »
LumDimSum | Filed under: Foodies & Dining Scene | Tags: Happi Sake, Japanese, sake, Sake Manzo, Taka Yamamoto, Yakitori | No Comments »
Head to Happi Sake for Yummy Yakitori + Premium Sake
Happi Sake is second restaurant venture after the slightly larger original Sake Manzo. Created by sake master Taka Yamamoto, he is the man who is responsible for the majority of sake imports into China with the biggest stock of premium sake bottles available in the city.
While Sake Manzo emphasizes food quality and their promise to follow the Slow Food movement by supporting local farmers in serving food that is seasonal, local, fresh and wholesome, Happi Sake is Yamamoto’s way to introduce sake culture to Beijing’s F&B scene. Replicating the many casual, hidden sake bars popular in Japan for post-work drinks and small bites, Happi Sake is a small and cozy space that transports you from a city where everything is too flashy and clumsy to a culture where efficiency is key and everything was decided after a meticulous thought-process.
Where Sake Manzo is a little more hidden somewhere between the third ring road’s Tuanjiehu subway station and the south side of Chaoyang Park West Gate, Happi Sake is a lesser effort to find as it’s on the east side of the third ring road, just south of the southeast corner of Tuanjiehu subway. Without any large or flashing signage, you’ll still have to keep an eye out for it as the entrance is discreet and the entire space is relatively small in comparison to all the towering buildings that surround it.
LumDimSum | Filed under: Foodies & Dining Scene | Tags: Asadores, blood sausage, brisket beef slow cooked, Cheesecake, Chef Fernando Martínez Tabernero, Cinnamon Torrijas, crispy pork belly, dessert, dry aged Black Angus 'picaña' (d-rump), El Asador, Executive Chef Aitor Olabegoya, Migas, Peppers “Escalivada”, Pol Anter, pork 'al pastor', rice pudding, roasted lamb, Rodicios, Saturday Brunch, Spanish, stuffed duck, traditional Spanish omelet | 1 Comment »
Migas’ Saturday Brunch Gives Diners Spain’s traditional “Asador” Steak House
Always innovating and upping their game, Migas has done it again with their “Asador” Saturday brunch. The only Spanish restaurant in Beijing to have a proper charcoal barbecue oven, they are showcasing this special feature by displaying beautiful cuts of various roasted meat for all!
“Every week, on Saturdays, we will offer you the experience of a traditional ‘Asador’ in Spain, the Spanish Steak House. Our Executive Chef Aitor Olabegoya and head Chef Fernando Martínez Tabernero have created this new brunch concept focusing around the only real charcoal barbeque oven in town! ‘Asadores’ in Spain, and same ‘Rodicios’ in Brazil, are famous for the big roasted meat pieces and dried aged beef cuts - try for example pork ‘al pastor’, marinated chicken and brisket beef slow cooked, or stuffed duck, crispy pork belly and roasted lamb, and the Migas’ signature dish uniquely dry aged Black Angus ‘picaña’ (d-rump).” - The Migas Team
LumDimSum | Filed under: Foodies & Dining Scene | Tags: Dashilar, Hunan cuisine, The Southern Fish, 渔芙南 | No Comments »
Authentic Homestyle Hunan Dishes in Dashilar
A gem of a find in the hutongs of Dashilar, this was a discovery made by some friends from Hunan who heard about this restaurant thanks to the quick sharing of Wechat blog links (click here for the one that caught our eye). Keen to rally up enough foodies to justify ordering the majority of the menu, we came with an army of 12, ready to throw down and chow down.
A little bit tricky to find especially in the dark, but definitely doable considering all 12 of us made it there without getting too lost, just make sure that you follow the map listed here on Dianping. Stepping into the restaurant, it’s incredible to see such a stylish space fully packed and not a table to spare. The fragrant smells of steaming hot, colorful dishes are intoxicating and you find yourself inhaling deep just to try to make out tastes through smell alone.
From what I gather, this restaurant was opened by a Hunan-ese who came to Beijing 7 years ago as an interior designer and had dreams to open a cafe but in the end, he decided to do what he knows and loves best- home-style cooking from his hometown in Hunan. Finding a very narrow space, he took inspiration from Japan’s efficient use of space to make the most out of his two-story restaurant venue.
LumDimSum | Filed under: Foodies & Dining Scene, Hot Tips | Tags: Dare to be Different, egg tarts, gourmet pizza, Gung Ho! Pizza, Jade Gray, John O'Loghlen, Lunch Buffet, pizza, salad buffet | No Comments »
Gung Ho!’s Got a New…
Every Day from 11:30AM-2:00PM!
GO! GO! GO! to Gung Ho! Pizza for Lunch!
LumDimSum | Filed under: A Day In My Life, Charity, Foodies & Dining Scene | Tags: Badr Benjelloun, Brazilian Embassy, Cajun, Caravan, CBD, Chicken Tagine, creative art space, Cuju, Duck Étouffée, Live Music, Moroccan, New Orleans, Philanthropy in Motion (PIM), soul food, wine | No Comments »
Moroccans won’t let you walk out hungry
After a quiet Chinese New Year’s break, the BJ FOoDiEs team have woken up from winter hibernation and jump started 2015 with a packed-out dinner party at Beijing’s newest up-and-coming Moroccan/Cajun restaurant called Caravan. Opened just a few months ago by Badr Benjelloun, this is another multi-purpose venue combining the concepts of a soul-food restaurant, wine bar, live music + creative art space hotspot into one. Seems like a lot, but actually it makes perfect sense once you know this is by the same brains and talents behind Cuju Moroccan Bistrot, Rummery + Sports Bar (click here for LDS review).
Still in soft-opening, Caravan actually opened their restaurant specifically for the BJ FOoDiEs crew this past Sunday, March 14 (they normally are closed Sunday evenings). On top of that, they managed to serve up a fully packed house of 50+ foodies to sample their signature dishes representative of both Badr’s Moroccan and Cajun roots. Similar to the lively, rambunctious nights I’ve enjoyed at Cuju, Caravan was so much fun with drink specials all night (house wine that’s friggin’ fantastic), food made with so much heart (the chicken tagine was slow cooked for over 12 hours!) and Badr’s sincere hospitality where he proudly claims – “if us Moroccans can do something right, it’s to never let people walk out hungry!”
LumDimSum | Filed under: Foodies & Dining Scene, Hot Tips | Tags: Amy Li, Chả Cá Lã Vọng, clay pots, dessert, hutong gem, Jonathan Ansfield, La Vong Fish, pho, salads, seasonal, Spring Menu, spring rolls, SuSu, Vietnamese cuisine | 1 Comment »
Spring has Sprung at Susu with Gorgeous Menu Specials
One of my all-time favorite go-to spots to impress out-of-town guests is the stunning hutong gem Susu.
I normally make a big effort to take out-of-towners to various provincial Chinese restaurants (in addition to duck of course) but Susu is the exception for several reasons – 1. it’s still tucked away within a renovated old courtyard home which makes this hideaway gem that much more special, 2. most people who have been eating Chinese food for 3-4 days straight are grateful to have something different and Vietnamese food is still Asian (so a step above eating staple Western food) and it’s refreshing flavors and ingredients make this meal that much more appreciated.
Already opened for about 4 years, Susu (name from a Squash) has continued to be praised and beloved by all for their down-to-earth vibe, superb Vietnamese cuisine and surprisingly fantastic cocktails made with homemade bitters and syrups. Owners Jonathan and Amy have been blessed with talented young Vietnamese chefs who are both inventive and masters of mixing rustic and modern for zesty spring rolls and salads, comforting clay pots, simmering pho, and tasty seasonal creations like their new Spring menu I just can’t stop raving about.
LumDimSum | Filed under: Foodies & Dining Scene, Hot Tips | 3 Comments »