LumDimSum | Filed under: Foodies & Dining Scene | Tags: all day breakfast, Brandon Trowbridge, Grain Bowls, organic, salads, T-BAO, Tribe Organic, Winter Menu | No Comments »
LumDimSum | Filed under: Foodies & Dining Scene | Tags: advanced booking, farm-to-table cuisine, grower's select, Hani GeJiu 哈尼个旧, local sources, organic, organic farm, Private Kitchen, seasonal harvest, set menu, Stone's Kitchen, Sue Zhou, SueZhouDoesFood, Wang Jing, 石头私厨 | No Comments »
Book Your Private Organic Dinner at Stone’s Kitchen in Wang Jing
Introduced to me by my multi-talented and well-connected foodie friend Sue Zhou, a skilled and dedicated chef, co-restaurant owner of Hani Gejiu Yunnan restaurant and founder of creative catering and culinary consulting service suezhoudoesfood, I first dined at Stone’s Kitchen with a group of 11 fellow foodies organized by the one and only Sue Zhou.
Even with the location a bit more out of reach in Wang Jing, all 11 of us had our faith and loyalty in Sue’s high-standards for food quality and discerning palate and knew it would be worth the effort of getting out there. And we were right.
LumDimSum | Filed under: A Day In My Life, Foodies & Dining Scene | Tags: Alan Wong, Chef Bruce Yan, Hatsune, sushi making class, sushi making kit, Sushi Samurai | No Comments »
Hatsune’s Sushi Making Class: From Hand Rolls to Dream Rolls
One of their most in-demand events, Hatsune hosted two back-to-back sushi making classes last week. With one class taught in English by Hatsune master samurai Alan Wong and the second taught in Chinese by their head sushi chef Bruce Yan, they took on a group of fun-loving sushi fanatics to learn the skills and secrets behind Hatsune’s legendary California-style sushi rolls.
Equipping each participant with their very own take-home sushi kits inclusive of all the necessary ingredients, instructions in how to re-create Hatsune’s prized sushi rice and spicy tuna recipes and tools like their sushi rolling mats and seran wrap for sushi making at home.
After learning how to wear their sushi headscarves, each participant followed Hatsune’s steps for standard hygiene with a 6-step hand-washing technique, and only then were all students put to the test in learning three sushi roll techniques – hand rolls, maki rolls and inside-out rolls. With these three sushi techniques, the Hatsune team empowered every participant to use their own creative imagination to invent their own dream sushi rolls!
LumDimSum | Filed under: Foodies & Dining Scene, Upcoming Events | Tags: Achar, Air Mata Kuching, Asam Pedas Ikan, Bubur Cha Cha, Chai Seek Khuan, Curry Debal Chicken, Dinner Buffet, Ipoh Chicken Rice, Itek Siow, Kerabu Ayam, Kerry Hotel Beijing, Kerry's Kitchen (Kerry Hotel Beijing), Ketam Masak Lemak Chili Padi, Laksa, Lok Bak, Lunch Buffet, Malaysia External Trade Development Corporation (MATRADE), Malaysian cuisine, Otak-Otak, Pengat Labu, Peranakan cuisine, Rojak, Sago Gula Melaka, Saw Wei Wei, Stephen Teo, Sunday Brunch Buffet, Sunny De Costa, Taste of Malaysia, Udang Chili Garam, Yap Chee Khee | No Comments »
Taste of Malaysia Week at Kerry’s Kitchen (Kerry Hotel Beijing)
From now until this Thursday, December 18th, Kerry Hotel Beijing has teamed up with Malaysia External Trade Development Corporation (MATRADE) to invite three Malaysian guest chefs: Sunny De Costa, Yap Chee Khee and Chai Seek Khuan, to present a beautiful buffet spread of authentic Malaysian dishes called “Taste of Malaysia”.
Pulling Out the Red Carpet Entrance for this Food Affair
LumDimSum | Filed under: Foodies & Dining Scene | Tags: Anna de Codorniu, Cocas, Codorniu, Codorniu Mediterranea Cava, dessert, food stations, Grilled Delights, Hot Spoon Station, Migas, Nali Patio, Paella, Sanlitun, Spanish cuisine, Spanish Restaurant, Sunday Brunch | No Comments »
Migas’ Sunday Brunch
This winter, Migas Spanish restaurant has launched a sparkling Spanish brunch available every Sunday from 12PM-3PM with six different food stations and the extra option of adding on free-flow Codorniu Mediterranea Cava!
Better than your typical buffet set-up, Migas has thoughtfully put together 6 different food stations spread throughout the restaurant space for guests to help themselves to as many helpings as they please while keeping the stations quickly rotating through fresh replacements.
LumDimSum | Filed under: Charity, Foodies & Dining Scene, Hot Tips, Upcoming Events | Tags: Amy Li, BJ Foodies, Charity, Charity Dinner, coconut, crafty cocktails, Dana-Farber Cancer Institute, Jonathan Ansfield, Pak Pak, Pak Pak Thai Kitchen, Thai Curry, Thai food, Yoopay | 1 Comment »
By the same culinary geniuses behind Susu Vietnamese restaurant (which just so happens to be one of my all-time favorite restaurant destinations in Beijing), Pak Pak’s owners Amy Li and Jonathan Ansfield have thankfully decided to open up a second branch of Pak Pak Thai Kitchen in the CBD’s Guanghua International Building just across the street from the east entrance of The Place Shopping Mall, just south of Central Park.
With the original branch in Wangjing, I admit I only made it out to that location once in spite of how wonderful I thought it was. From the restaurant’s authentic Thai dishes to its elegant wood-paneled venue design, it was all fine and dandy…but it was in Wangjing, a place that I realize isn’t as far as some like to think, but still not nearly as convenient for those of us living close to Sanlitun.
Aside from both restaurants named with 2 syllable repeat words that are fun to say, Pak Pak is fundamentally very different from Susu. Dedicated to an entirely different Southeast Asian cuisine (Thai vs. Vietnamese) and located in completely different parts of Beijing (Susu’s tiny tucked away hutong spot vs. Pak Pak’s big branches in Wangjing and now CBD), they still share one essential thing in common – owner Amy Li and Jonathan Ansfield are behind both establishments which means that authenticity, quality and presentation will be top-notch and worthy of many return visits.
LumDimSum | Filed under: Foodies & Dining Scene | Tags: Alan Wong, Become a Sushi Samurai, Hatsune, Hatsune Kerry, Hatsune sushi rolls, Kerry Hotel Beijing, LumDimSum Roll, sushi making class, sushi making kit, Sushi Samurai, Sushi Secrets | No Comments »
You Can Be a Sushi Samurai Too!
The original California-style sushi creators in China, Hatsune is known for their unique and playful signature sushi rolls. And with over half of the sushi rolls listed on Hatsune’s menu already named after and created by their die-hard, loyal customers over the years, they know that you sushi lovers are as crafty as you are insatiable.
Though we all undoubtedly have our favorite Hatsune sushi rolls, I’m guessing that at some point (most likely while munching your way through a table full of sushi bites), you’ve either wished you could tweak an already existing roll or dreamed of creating your own masterpiece sushi roll.
LumDimSum | Filed under: Foodies & Dining Scene, Hot Tips | Tags: Crepanini, Dutch pancakes, I Crêpes you NOT, Marte van Os, Pancakes, Pernille Son Paulsen, Richard Ammerman, 煎饼 | No Comments »