Feast Your Eyes: Newly Opened Haiku in Jinqiao, SH

Newly Opened Haiku in Jinqiao 金桥, Shanghai

Lucky Shanghai-ers, I rarely envy you but when I stepped in to the newly opened Haiku in Jinqiao 金桥, I was so green with envy I practically turned into the Hulk. 

Designed by Alan Wong, founder of the Hatsune Restaurant Group in Beijing, the space is stunning. It is unique in its own right, but with the high ceilings and perfect lighting illuminating a soft glow throughout the dining area, it bears the same trademark of Alan’s other restaurants, especially the Hatsune Sanlitun Branch which won “Best Decor” in this year’s Beijinger’s 2012 Reader’s Choice Awards.

Hatsune Sanlitun Branch: CFFC 2011

Contrasting Hatsune Sanlitun’s underwater, aquatic themes evident throughout the restaurant from the oceanic ground flooring and the stream of fish swimming across the restaurant into a spiraling mass in the center of restaurant’s high-ceilings, Haiku in Jinqiao features a theme of a rocky mountain face with tiered seating and bouldering tables and my favorite part is the bright sushi bar’s “firefly” lights that are only visible if you sit at the sushi bar. I should also mention that the sushi bar seats are quite possibly the most comfortable (and extravagantly expensive) chairs I have seen provided at any sushi bar.

Haiku’s Sushi Bar with Hidden “Firefly” Lights

Haiku’s doors are just now open to walk-in customers and the restaurant is already buzzing with happy sushi fanatics, but the project is not quite complete.  While the Haiku, California-style Japanese fusion side of the restaurant is complete, there is still the Kagen Teppanyaki side that is finishing up its final touches before it is fully operational.  This Haiku branch in Jinqiao is split into two concepts, the only restaurant that will combine both Haiku and Kagen Teppanyaki restaurant concepts into one.

Located just across the way from Green Sports & Leisure Center, there is no in-your-face, back-lit sign or entrance to the restaurant but just a very simple sign with Haiku’s restaurant label that you will miss unless you look for it. The unobtrusive exterior makes your first-impression that much more exaggerated once you step inside.

Stepping into Haiku, Front Door Reception Table

Everything is brand-spanking new, dressed in stylish furniture, new staff uniforms and a new menu design.  I love the size and quality of this menu, but was a bit gutted to see that my “LumDimSum” roll didn’t make the cut for this new Haiku in Shanghai.

So far so good, everything looks to be running smoothly thus far!

Stay tuned for more details regarding the other project – Pulau Ketam, a modern crab house opening in Xintiandi!

LumDimSum Snapshots of the NEW! Haiku in Jinqiao:

NEW! Haiku in Jinqiao Contact Details:

• Address: 601 Lantian Lu, near Yunshan Lu  蓝天路601号, 近云山路

• Tel: 3882 0611

Haiku Jinqiao’s Official Opening Party:

To inaugurate the new Jinqiao location, Haiku will be inviting all to attend their grand opening party on Friday, May 18th.

In appropriate Hatsune fashion, the night will be fueled by free flow sake, signature cocktails, and never-ending signature sushi rolls.  DJ Saul D from Beijing will be flying out to play alongside DJ MK. And don’t not forget the dangerous “Wasabi Challenge” and a sumo wrestling competition!

It wouldn’t be a real party without some serious sumo action.

• Tickets: RMB 100 Online Reservation or RMB 150 at the door

• Email:  info@haikushanghai.com

Eat Hatsune in 798: The New Time Zone 8 Sushi Bar

Anago Tempura with Salt n Peppa Dip

Have you heard the news?!?  The new Time Zone 8 Sushi Bar will be serving up Hatsune sushi in 798 Art District!

A collaboration between Hatsune Restaurant Group owner Alan Wong and Time Zone 8′s Robert Bernell, these guys are bringing the F&B scene in 798 to new heights.

I only recently met Robert at Alan’s Chefs Dinner at Hatsune Guanghua Lu branch a few weeks back and he is easily one of the most friendly, easy-going guys I’ve met in a long time. His story from Texas to China is fascinating, but a brief introduction goes something like this-

Originally from Texas, Robert has been in Beijing since 1995 and before that he spent 2 years in Nanjing and 3 years in Hong Kong. He originally opened the ever-popular Time Zone 8 in 798 Art District as a bookstore that happened to serve coffee (the trend back then linked coffee to bookstores), but people wanted food so the cafe quickly expanded into a full-blown Western restaurant. Last year, Time Zone 8 took it up another notch and evolved the space to also include a bar.

From this breakdown, it’s easy to see the reasoning behind Time Zone 8′s ever-evolving expansion, but to jump from a bookstore cafe to a Western restaurant and bar to serving Hatsune sushi is a big leap.

When I asked Robert about his choice to add sushi and how he linked up with Alan Wong of the Hatsune Restaurant Group, here’s his story in his own words -

RB: I’ve always been a fan of sushi, but when I discovered Hatsune, I discovered sushi rolls and what contemporary Japanese cuisine and sushi rolls was all about. My love affair with Japanese food really caught fire with Hatsune.

LDS: And how did you link up with Alan Wong?

RB: When we set up Time Zone 8′s bar and restaurant, I worked with Bill Gibb, previously the Executive Chef at Capital Club who was an outstanding chef and, in my opinion, one of the best in Beijing. Just from this experience, I knew that I needed to work with the best of the best so I tracked down Alan and kept after him until he eventually relented and agreed to work together with me to make this sushi bar.

LDS: Can you share your concept behind the new Time Zone 8 Sushi Bar?

RB: If you look at restaurant, it’s a reductive design of just brick and cement. I wanted to create a very simple, back-to-basics and unpretentious environment that can showcase and really give justice to Alan’s incredible food. I wanted the food to speak for itself and not create any noise that might distract from the food.

LDS: What are you most excited about this new expansion of Time Zone 8?

RB: The food that Alan has created is approaching art, if not art itself.

LDS: How do you think this restaurant will affect 798 Art District?

RB: It brings diversity to 798 for the first time. There must be 35 cafes that are all cookie-cutter copies of each other and a few less-than-stellar examples of Chinese food, but not much diversity when it comes to the art of food so I’m hoping this will lead to other varieties of food and something approaching the art of food in other parts of 798.

LDS: Still in soft opening period, are you already taking walk-in customers today? 

RB: Starting today (Monday, April 30), we’re going to step on balloons and light some incense. We still don’t have our printed menu, but people can come in and order from the basic menu. Our new sushi bar is in the back of Time Zone 8, in the same building around the west side, but it also has its own entrance.  

There you have it! Hatsune sushi has made its way to 798 thanks to Time Zone 8!

Stay tuned for a full LDS Review of Time Zone 8′s new Sushi Bar.

Time Zone 8 Restaurant Details:

• Address: 4 Jiuxianqiao Lu, 798 Art District, Chaoyang district 朝阳区酒仙桥路4号

• Tel: 5978 9917

• Website: http://www.timezone8.com/osc/

LumDimSummary: Hatsune Chef’s Dinner with Alan-san

Hatsune’s Chef Dinner spotlighted the man who started it all over 10 years ago, Alan Wong.  Upon my request, he put together a 10-Dish Dinner Feast featuring never-before-seen dishes from start to finish.

This was no easy task. It required soul-searching research with a mission to ignite culinary inspiration, hours spent in the kitchen taste-testing, training Hatsune’s head chefs and a whole lot of prep work/behind-the-scenes effort almost no guest will ever witness nor realize.  But with Alan-san’s relaxed attitude and hospitable personality, he pulls it off like it’s no sweat and really makes everything look so easy.

To give you a bit of background, Alan is the brains and heart behind the entire Hatsune restaurant concept and it’s award-winning menu with our legendary California-style sushi rolls. He also happens to be responsible for the design of Hatsune Sanlitun Village Branch (which most recently won Best Restaurant Decor in theBeijinger’s 2012 Reader Restaurant Awards).

In a nutshell, this guy is creative and when he is in the zone, he is unstoppable.  Never have I met someone so OCD and ADD at the same time. I swear that must be how he’s managed to keep churning out so many restaurants over the years and it’s got to play a major role in the success in his career as a restauranteur.

In any case, this Chef’s Dinner Event was a challenge that really put Alan to the test – to get his creative juices flowing, to get him engaged and inspired, to get him to roll up his sleeves, get out his slick set of super-sharp knives and get his cook-on with his top chefs for a spectacular meal designed to impress each and every foodie lucky enough to snag a seat.

Since this was his personal project, he only allowed me to seat 20 guests max to ensure the quality of service, timeliness of dishes and enough face-time both before and after the service of his 10-dish menu.

Now that you’ve all been properly de-briefed, I’ll let my photos do the rest of the talking for me.

Feast your eyes on the 10 brand-new menu created by Alan Wong for a one-off dinner party.

10-Dish Hatsune Chef’s Dinner Menu

1st Course: Truffle Salt Edamame

Behind-the-Scenes LDS Shots of Alan-san Prepping and Mixing Edamame & Truffle Salt

First Course: Truffle Salt Edamame served!

2nd Course: Organic Salad with Yuzu Vinaigrette

Behind-the-Scenes LDS Shots of Alan-san beautifying salad presentation

Second Course: Organic Salad with Yuzu Vinaigrette served!

3rd Course: Akami & Shiro Maguro Tartare

topped with green onions and quail egg

Behind-the-Scenes LDS Shots of Alan-san prepping tartare & pouring sauce

4th Course: Cod-fish Saikyo-yaki Butter Lettuce Wrap

with Deep-fried Gobo Root

Behind-the-Scenes LDS Shots of Alan-san & his team wrapping cod-fish in lettuce wrap

Served! Cod-fish Saikyo-yaki butter Lettuce Wrap with Deep-fried Gobo Root

5th Course: Oden Soup with BeefballSkewer

Behind-the-Scenes LDS Shots of Alan-san & his team pouring oden & setting up skewers

Alan-san in the Kitchen: Oden Soup with Beefball Skewer

6th Course: Wintermelon Nimono w/ Pumpkin & Citrus Essence 

Behind-the-Scenes LDS Shots of Alan-san setting up Nimono and Torching Citrus

Served! Wintermelon Nimono with Pumpkin and Citrus Essence

7th Course: Melt-in-Your-Mouth Kobe Beef Lightly Salted

Behind-the-Scenes LDS Shots of Alan-san & Kitchen Team displaying & torching Kobe Beef

Melt-in-Your-Mouth Kobe Beef Lightly Salted Torched Tableside by Chef Alan-san

8th Course: Unagi & Negihama Tableside Hand Rolls

Behind-the-Scenes LDS Shots of Alan-san Wrapping & Torching Hand Rolls Tableside

Torched Unagi & Negihama Hand Roll by Chef Alan-san

Unagi & Negihama Tableside Hand Rolls

9th Course: Soft Shell Crab/Snapper/Shiso Inside Out Roll

Behind-the-Scenes LDS Shots of Alan-san Behind Sushi Bar

Served! Soft Shell Crab/Snapper/Shiso Inside Out Roll

10th Course: Dessert One Two Punch

Strawberries with Condensed Milk, Green Tea Mini Mochi in a Cookie Spoon

Behind-the-Scenes LDS Shots of Alan-san prepping strawberries and dessert display

Served! Dessert One Two Punch – Strawberries with Condensed Milk, Green Tea Mini Mochi in a Cookie Spoon

Thank a Bow, Chef Alan-san! You’ve earned it!

A fellow foodie friend recently started a blog called A to the Z (Annette_K_Z) and she re-caps her dining experience as one of the few lucky guests who got to sit in on Chef Alan’s Chefs Dinner at Hatsune here.

*To get in tune with latest news on upcoming events and promos for the Hatsune Restaurant Group, please contact me directly at kristen@lumdimsum.com and I will add your email to our ridiculously awesome mailing list.

Hatsune Restaurant Details:

The Original Hatsune (Guanghua Lu Branch):

• 2/F, Heqiao Bldg C, 8A Guanghua Lu, Chaoyang District
• 朝阳区光华路甲8号和乔大厦C座2层
• Tel: 6581-3939

Hatsune Sanlitun Village Branch:

• 3rd Floor of Sanlitun Village (next to Element Fresh & across from Karaiya Spice House) Sanlitun Village South, 19 Sanlitun Lu, Chaoyang District
• 朝阳区三里屯路19号三里屯Village南区8号楼S8-30
• Tel: 6415-3939

Hatsune Chef’s Dinner with Culinary Master Alan-san

Chef Alan-san fully focused in his kitchen

The man behind Hatsune’s legendary sushi rolls and really the entire menu of fresh salads, sashimi, seafood dishes, teppanyaki and California-style Japanese fare, Alan Wong, is getting out his slick set of super-sharp knives, rolling his sleeves up and getting his cook-on in the original kitchen where all the magic first took place – the Original Hatsune branch on Guanghua Lu.

This is an event that has been in the works for months and we are finally ready to announce this exciting upcoming dinner. Alan is opening this dinner up to the first 20 people who are quick enough to sign up for his very own Chef’s dinner on Wednesday, April 4.

Created from scratch and new inspirations, this dinner will feature 10 never-before-seen dishes from start to finish. Be among the very first to sample these new creations that could very well end up on the Hatsune menu. The menu is design to impress, with each dish unique to anything already on the Hatsune menu.

Pretty-ing up his famous California-style Japanese sushi rolls

This is a must-attend dinner for all Hatsune fanatics who have tried every roll on the menu twice and are aching for something new. The set dinner is RMB 380 per person and like I said earlier – we’re only giving out 20 seats MAX so hurry and book your seat! Reservations are essential so get on it..!

Event Details:

• Date: Wednesday, April 4, 2012

• Time: 7:30PM-9:30PM

• Location: The Original Hatsune (Guanghua Lu Branch)

• Address: 2\F, Heqiao Building, Bldg C, A8 Guanghua Donglu, CBD/Guomao    

                       光华东路甲8号和乔大厦C座2层

• RSVP Required: Limited to 20 seats only. 

  Contact: kristen@lumdimsum.com or call 18610046093

I should note that Alan Wong just won the Outstanding award for theBeijinger’s Best Personality Award in this year’s 2012 Reader Restaurant Awards, so you’re guaranteed to have a blast at his very own Chef’s Dinner!

LDS Shanghai Spot: Franck’s Phenomenal Bistrot

A little gift from Franck, a CD of music on International Women’s Day

Just when I thought nothing could top our dinner at Kappo Yu Japanese Restaurant by owner Takeo Oyama, Alan Wong introduces me to Franck the very next day, a French “bistrot” - meaning “a small cafe, like-minded and unpretentious family-run restaurant.”

While this is a lovely thought, I consider Franck to be nothing casual. Nothing this perfect, this detailed, should be considered casual. But then again, as an American, I guess “casual” might be relative.  In any case, I came prepared to expect the best. Alan hadn’t stop raving about how amazing this restaurant was, so I came in with high hopes and it still managed to exceed my expectations.

I’ve read some reviews online of people complaining about Franck’s service, saying it’s arrogant, but I thought quite the opposite. Franck was there to greet us and pick out a wine for our table after giving us a tour of his spectacular wine cellar – and what a work of art it is! You step inside and you are consumed by the smell, the hundreds of bottles of French wines that surround you (they only serve French wines) and you find yourself in another world – what I like to imagine to be part of Franck’s world.

Of course Franck restaurant bears no resemblance to Kappo Yu in any way except that is, again, a foodie’s paradise. I suppose it also resembles Kappo Yu in its meticulous attention to detail. Everything from their “La Cave” Wine Cellarto the framed photos along the restaurant walls, the soft candlelit ambiance, and their daily changing menu is designed to make you feel as if you were dining in France.  That’s how it made me feel anyway.  It’s the same way Kappo Yu brought me back to the unforgettable meals I enjoyed in Tokyo last year.

Step inside Franck, a cozy, bustling bistrot, nestled in the charming courtyard on Ferguson Lane and experience the world of Franck, a world where you are welcomed warmly and treated to a very spectacular, very memorable dining experience.

LumDimSum Snapshots of Franck French Bistrot:

Franck’s “La Cave” Wine Cellar

Loving Franck’s Daily Changing Menu Boards

We wanted to order everything.  We could only make out about 70% of the all-French menu and we still wanted it all. But since that would be absurd, we managed to fit in as much as we could. Some things we couldn’t do without:Franck’s foie gras confit, cured meat platter, steak tartare and Roasted Chicken.  The rest of the dishes we ordered was just an added indulgence.

Franck’s Le Foie Gras goes down in my book as the best I’ve ever had. It was creamy, rich and just perfect. I really can’t remember ever having better and I am happy to register Franck’s foie gras as the very best of my foodie history.

The “La Côte de Boeuf”, imported Australian steak, was exceptional and big enough for three of us to share (since we got 5 appetizers to share between four of us). I loved the homemade Béarnaise sauce, perfectly compliments the steak.

LumDimSum Snapshots of Franck’s French Cuisine:

Starters: Olives & Bread / Assortment of Cured Meats

Octopus Starter / Foie Gras Confit

Organic Salad / Steak Tartare

Imported Australian Steak with Homemade Bearnaise Sauce / Free Range Roast Chicken

Rum Cake with Pineapple / Chocolate Fondant

Franck’s Seasonal Fruit Sorbets and Nutella Ice Cream / Cheese Selection

Review of Franck: Near Hunan Lu, Ferguson Lane, 376 Wukang Lu,
武康路376号, Tel: 158-2167-6767

Best Part:

• Their chef in the kitchen is Japanese!  The only thing better than a French chef making French cuisine is a Japanese chef. This is what I’ve learned from my previous trip to Tokyo and Franck restaurant only proves this point further. 
• The foie gras and steak tartare are must-order dishes on their menu.  If it doesn’t appear on their daily menu, put in a special request for it! 
• Franck’s “La Cave” Wine Cellar is a remarkable creation and something really special. Be sure to request to go in and maybe even enjoy a tasting of select French wines.  
• Be sure to save room for dessert! I also wanted to order everything on their dessert menu. 
• Franck himself was a perfect host – friendly, welcoming and professional.  He has a reputation to be one of the hardest working men in the restaurant industry and I agree entirely. Even close to midnight, he was by the bar, drying wine glasses and chatting with customers. A part of what makes him such a respectable restauranteur in this cut-throat industry. 

Comments:

• I love everything about the design of Franck. The paintings on the walls, the handwritten menu boards, the way the venue is set up. It’s really well-put together and the soft, candlelit ambiance was lovely, but it was a bit dark for my taste. 
• While Franck puts itself out there as a casual French bistrot – like an easy-going family-run restaurant, it really felt like an entirely different restaurant when I dined there. All the other diners in the restaurant looked flashy and it was definitely a fashionable, upscale establishment serving premium French food.  Not your regular Mom and Pop shop.  Not even close.  
• Reservations are highly recommended.  When we tried to book in a table, they said they wouldn’t have any seating before 9:30PM.  We showed up at 8:30PM to have a drink at the bar thinking they might be able to seat us earlier, but as they had promised, nothing was available until 9:30PM on the dot. 
• Not open on Mondays, check their opening times and book before you think you can waltz in without a reservation.

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

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

We love Franck! Thank you for your impeccable hospitality!

LDS Shanghai Spot: Kappo Yu Japanese Restaurant

Last week, I ventured down to Shanghai for two days to check out a couple of Alan Wong’s newest projects with the Hatsune Restaurant Group (more on this soon!) and as with all trips with Alan, there were plenty of seriously good eats! Probably one of the biggest foodies I know, Alan is always on the hunt to find the best of the best and this time around, he introduced me to one of the best Japanese meals of my life.  Just as good as the Michelin-star restaurants he treated me to in Tokyo, Kappo Yu Japanese Restaurant is a masterpiece.

Food this good shouldn’t even be considered “food” any more. It becomes so much more and as you make your way through each of the 10+ courses, you are being taken along for an unforgettable experience. Each dish a work of art, delicately and thoughtfully pieced together. A fusion of flavors that become better together than they were separated. This is premium Japanese cuisine at its best and it was truly an honor just to be their guest for one dinner.

For my Beijing readers who are Japanese foodies, Kappo Yu is a must-add to your restaurant list during your next visit.

LumDimSum Snapshots of the Kappo Yu Experience:  

While Kappo Yu reminds me so much of the mind-blowing meals I had in Tokyo, it isn’t entirely traditional.  There are contemporary touches seen in atmosphere, drink list and menu, which you can even see traces of molecular gastronomy with seasonal Japanese ingredients. The best way to experience Kappo Yu is sitting around their curved, scarlet red sushi counter in front of Sushi Oyama’s owner Takeo Oyama.

The menu is my favorite part about Kappo Yu because it’s Kaiseki-style (not up to you at all) featuring 10 stand-out dishes that changes daily and with the seasons.  The Kaiseki set is RMB 690 per person. Menus come in Japanese, Chinese and English and I was entirely impressed to find that the waitresses are converse in all three languages. Wow.

Kappo Yu’s Daily Winter Menu:

Now that you’ve read the menu, here’s what the words translate into.  Like I said, each dish was a thing of beauty, a special experience, a real work of art.

Each dish was first class, but highlights of the meal were the Beetroot Mousse with Sea Urchin, the Red Tuna Nigiri Sushi, and the Hokkaido King Crab Shabu Shabu Main Course.

LumDimSum Snapshots of Kappo Yu’s 10-Course Dinner:

Steamed Chawanmushi with Spring Cabbage and Scallop / Grilled Red Grouper with Bamboo Shoots

Seasonal Assortment of Sashimi and Nigiri sushi

Grilled Eel served as substitution for raw fish (for our pregnant foodie) / Beetroot Mousse with Sea Urchin

Seasonal Assorted Tempura – Crab Claw & Greens

Tomato Compote with Cherry Blossom / Stewed Abalone with Winter Melon and Wakame

2 Mains: Kagoshima Beef Shabu Shabu & Hokkaido King Crab Shabu Shabu

Shabu Shabu Set / 3rd Main: Teppanyaki Prawn

Choice of 2 out of 3 Temaki Sushi (Hand Rolls): Salmon & Mentaiko

Homemade Desserts: Trio of Desserts (Pomelo Ice Cream, Strawberry Mousse and Pungent Green Tea) & Red Bean Cup

Beautiful, hand-crafted ceramic dishware

A very happy Yohei Terada

Review of Kappo Yu: Near Huaihai Zhonglu, 33 Wuxing Lu , 吴兴路33号, 6466-7855

Best Part:

• The food!  Normally you need the take into account the service and atmosphere of a restaurant to factor in the entire dining experience at a venue, but the 10-course kaiseki seasonal menu is an experience in and of itself. 
• What makes Kappo Yu exceptional is all in the details. Everything is thought through with such precision and this level of perfection is exactly what brings Kappo Yu up to the superior standards of fine dining establishments in Japan.   
• Each of the 10 dishes was truly first class, highlights included the Beetroot Mousse with Sea Urchin, fresh seafood and especially the Hokkaido King Crab Shabu Shabu.   
• I love that their seasonal menu even changes daily. (I know this because Alan dined at Kappo Yu twice in one week.) 
• Waitstaff was trilingual in Japanese, Chinese and English. So impressive. Menus also come in each of these languages.

Comments:

• With this level of fine-dining, it doesn’t come cheap, but RMB 690 per 10-course Kaiseki set for such an experience is entirely worth it in my opinion. 
• Pace yourself – you gotta get through all 10 courses so don’t rush through it and take the time to savor each course 
• Reservations are only taken from 3-6PM and they are only open for dinner from 6PM-10:30PM with a very limited bar seating (max about 10-11 seats). They are not open on Sundays. 

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

• Food: 10
• Atmosphere: 8
• Service: 9
• Overall Experience: 9

LumDimSummary: Hatsune Sushi Samurai Graduates

One of our favorite and most popular events, Hatsune hosted back-to-back sushi making classes last week. With one class filled up within one day of sending the word out, we knew we had to host a second one to accommodate the high demand!  And we’re so happy we did because now 60+ Hatsune friends can now say they have officially joined the growing class of Hatsune sushi samurai graduates!

In similar form to previous sushi samurai classes, Hatsune Restaurant Group owner Alan Wong teaches the class himself, introducing the importance of hygiene, and then going straight into our top-secret recipes for cooking sushi rice, Hatsune’s spicy tuna mix and how to master three sushi making techniques: the hand roll, maki roll and inside-out roll.

A fun and interactive event, big thanks to everyone who came out to join in the sushi making fun!

LumDimSummary: Hatsune Sushi Class Breakdown:

First Step: Intro to Sushi Samurai Lesson & Prep

Lesson #1: How to Master Hand Rolls

Lesson #2: How to Master Maki Rolls

Lesson #3: How to Master Inside-Out Sushi Rolls

The Result: 60 New Sushi Samurais

Not exactly Hatsune’s standards, but impressive for first-timers! Natural Sushi Samurais:

Til March 13: Dish Out Votes On Restaurant Favorites

theBeijinger.com has just launched their 9th Reader Restaurant Awards and you can cast your vote now until March 13, 2012, so get it all out on the table and start giving props to all the restaurants in Beijing you love and frequent most. 

There’s over 250 worthy Beijing restaurants nominated in 50 categories on this year’s ballot, so let the voting begin!

theBeijinger’s Reader Restaurant Categories include:

• Best Burger

• Best Indian/Pakistani

• Best Mexican/Tex Mex

• Best Italian (Affordable & High-End)

• Best Russian

• Best American

• Best Spanish

• Best Thai

• Best Japanese

• Best Vietnamese

• Best Korean

• Best Dumplings

• Best Yunnan

• Best Xinjiang

• Best Provincial Government Restaurant

• Best Beijing Duck

• Best Dim Sum

• Restaurant Personality of the Year

• Best Decor (Chinese & Non-Chinese)

• Best Pizza

• Best Sandwiches

• Best Steak (Hotel & Standalone)

• Best for Impressing Visitors (Non-Chinese & Chinese)

• Best Place for a Celebration

• Best Late Night Dining

• Best Business Lunch

• Best Hotel Brunch

• Best Brunch (standalone)

• Best Family Friendly Restaurant

• Best Value for Money

• Best Cafe

• Best Bread

• Best Salads

• Best Vegetarian

• Best Wine List

• Best French

• Best Middle Eastern

• Best Dinner Entertainment

• Best for a Romantic Meal

• Best Outdoor Dining

• Best Service (Non-Chinese and Chinese)

• Best New Restaurant (Chinese and Non-Chinese)

• Restaurant of the Year (Chinese and Non-Chinese)

I was quite surprised to see the wide range of list of “Best New Non-Chinese Restaurants” (list of 12 restaurants!).  From a cute, delivery Japanese restaurant like Obentos to specialized restaurants like Home Plate Bar-b-que and The Vine Leaf, all the way to high-end hotel restaurants like S.TA.Y or Temple Restaurant Beijing, doesn’t really seem fair to put these restaurants together in one category.

List of ‘Best New Non-Chinese Restaurants’ to Choose From:

*Hatsune Restaurant Group was Nominated for:

• Restaurant Personality of the Year (Alan Wong of the Hatsune Restaurant Group)

• Best Decor (Hatsune Sanlitun)

• Best for Impressing Visitors (Kagen) 

• Best Japanese (Hatsune)

• Best Business Lunch (Hatsune) 

• Best Non-Chinese Restaurant of the Year (Hatsune) 

Click here to vote!

It’s SUSHI Time: Learn to Make & Eat Your Own Sushi

It’s about that time of year again….it’s SUSHI Time!!

Many of you are probably sushi addicts like me and for us, it’s always sushi time, BUT it’s not every day that you can 1. make your OWN sushi and 2. learn how to make sushi from Alan Wong, the sushi samurai master of the Hatsune Restaurant Group.

Here’s your chance to learn the secrets behind the legendary Hatsune sushi rolls, eat your own creations and you even get to take home essential equipment to start making your own sushi at home!

Hatsune’s next sushi making class will be taking place on Wednesday, February 22nd at the Original Hatsune restaurant in Guanghua Lu.

More About the Event:

Hosted by Alan Wong, the master Sushi Samurai himself, Hatsune presents to you a Sushi Making Dinner Party. This course examines the fundamentals of sushi making and discover some of Hatsune’s secret recipes and get tips on how to make sushi at home. You’ll learn all about the different types of sushi, fish, rice and vegetable ingredients, and then it’s your turn to try it for yourself, preparing THREE different types of sushi rolls, with the expert advice and help from master Sushi Samurai Alan-san. Join us as we show you the path to become a Sushi Samurai.

RMB 300 per person includes the sushi making class, ingredients, dinner and the essential equipment to start making sushi at home!

Limited Seating, RSVP Required: Contact Kristen Lum by Monday, February 20th, e-mail: kristen@lumdimsum.com

Check out More Pics from Previous Hatsune Sushi Making Classes:

• LumDimSummary: Hatsune Sushi School with Alan Wong
• Sushi Samurai Class with Alan Wong

Event Details:

• Date: Wednesday, February 22, 2012
• Time: 7-10PM
• Price: RMB 300 per person includes class, materials and dinner
• Location: The Original Hatsune (Guanghua Lu Branch)
• Address: 2\F, Heqiao Building, Bldg C, A8 Guanghua Donglu, CBD/Guomao    光华东路甲8号和乔大厦C座2层
• RSVP: Contact Kristen Lum by Monday, February 20th e-mail: kristen@lumdimsum.com

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:

To follow me on Instagram, you can add me: @LumDimSum

Mellowparks: The 10th Annual Red Bull Nanshan Open

This weekend is 10 years in the making for the men and women of mellowparks.cn, and a momentous moment for Steve Zdarsky, the Godfather of Snowboarding in China.

The 10th Red Bull Nanshan Open is taking place this Saturday & Sunday, January 14-15 with some of the top riders of the world flying into Beijing for their chance to win prize money totaling USD$50,000!

Attracting widespread international media attention and national TV coverage, mellowparks is making a huge impact on China’s snowboard scene and bringing it to international fame as Asia’s largest slopestyle event of the year with 5Star TTR status.

With event host Eric Zhu introducing riders and explaining each run’s tricks and falls, the event is sure to be pure, non-stop entertainment.  This year also welcomes back head judges Iztok Sumatic (SLO) and Ishi (JPN) along with a team of experienced judges: Ingemar Backman (SWE), Michi Albin (SWI), Scotty Wittlake (USA), and Alan Wong (PRC/USA).

With live TV coverage, the event rundown goes like this:

 Live TV coverage schedule of the 10th Red Bull Nanshan Open:

Saturday, January 14th, 2012

11:00-12:00 CST (1st run of Qualifier)

13:30-15:30 CST (2nd and 3rd runs of Qualifier)

Sunday, January 15th, 2012 

11:00-12:30 CST (Finals)

13:30-14:30 CST (SuperFinals)

Event Details:

• Date: Saturday & Sunday, January 14-15
• Time: Sign Up starts at 9AM, qualifier competition from 1PM-3PM
• Location: NanShan Park (click here for directions and park details)
• More Info: www.mellowparks.cn

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

LDS Discovery: Karaiya’s Hunan Spicy Broiled Fish

Karaiya’s Hunan style Spicy Broiled Fish  飘香鱼

On average, I eat at Karaiya Spice House once a week.  It’s a choice pick for my Beijing crew’s “family dinners” and most definitely a top destination for anyone who is coming or leaving Beijing and needs a “Karaiya fix”. I say “fix” as if Karaiya was an addiction and for our group of friends, it really is because as much as we all enjoy hole-in-the-wall, super local, cheap Chinese food once in awhile, it’s really not something I like to do regularly knowing how horrendous the hygiene is and the obscene amount of oil they drench their dishes with really does take a toll. On the other hand, knowing that Karaiya is a part of the Hatsune Restaurant Group, it is guaranteed to use only quality ingredients and high hygiene standards.

Considering I’m such a regular, for me to know the restaurant menu inside-out is expected.  And I thought I was pretty much a savvy Karaiya expert until I recently discovered Karaiya’s Hunan style Spicy Broiled Fish  飘香鱼 (RMB 108).

At first, I thought it was an “off-the-menu” dish since I had never even noticed it on the menu before!  They need to seriously reconsider the real estate this dish occupies on the menu because it’s definitely worth it!

Unfortunately for this fish dish, Karaiya’s Signature Fish Dish (RMB 158 for Perch Fish or RMB 258 for Mandarin Fish) is undoubtedly one of the most popular dishes on the menu and for good reason – it’s amazing!  With yellow Hunan peppers on one side and red on the other, this steamed fish is both spicy and the sauce is super addictive.  I like to dip scoop out spoonfuls of this sauce and pour it over rice and everything else for that matter.

“Traditionally in Hunan this dish is served using a steamed fish headcovered in spicy peppers and simmering in special Camellia oil collected from trees.We prepare this Hunan specialty using the whole fish, and our tree oil is shipped weekly from rural villages in Hunan.”  - Alan Wong, owner of Karaiya Spice House and the Hatsune Restaurant Group

Karaiya’s Signature Mandarin Fish with Two Types of Hunan Peppers

But the downside of this Signature fish’s popularity is that all other fish dishes are then overshadowed and very often entirely overlooked.  That is the case with Karaiya’s Hunan style Spicy Broiled Fish  飘香鱼.

Not only had I never ordered it before, I didn’t even notice it on the menu!  How that happened is beyond me, but I blame the Signature Fish Dish for being so ridiculously good, we never had the desire to try anything else.  But now that I have recently been introduced to their Spicy Broiled Fish, and I may have discovered a new favorite! It’s a giant bowl filled with tender fish pieces drenched in spicy yumminess.

If you are a general fan of 水煮鱼, then you will get hooked on Karaiya’s take on this popular Sichuan dish, but obviously it’s Hunan style.

Karaiya Spice House won Time Out’s 2011 Award for Best Regional Chinese.

Click here for LDS article.

Karaiya Spice House Details:

• Address: 3F, Building 8, The Village at Sanlitun, No. 19 Sanlitun Road, Sanlitun

  (3rd floor of the Nike Building across from Hatsune) 朝阳区三里屯路19号The Village南区8号楼

• Tel: 6415 3535

• Website: www.hatsunesushi.com (Karaiya Spice House is part of the Hatsune Restaurant Empire)

*LumDimSum Discovery Explanation: Whenever I try a dish worth sharing, I will post this find as a LumDimSum Discovery.  Just search tagged “LumDimSum Discovery” articles for more recommendations.

A Very Merry Kagen Christmas Charity Party for BICCO

Charity Christmas Dinner at Kagen (photography courtesy of Nora Tejada)

On Saturday, December 10, Kagen Japanese Restaurant hosted a Christmas Charity Dinner to benefit the Disabled Chinese Orphans of BICCO (Beijing International Committee of Chinese Orphans) and with about 130 generous patrons in attendance, we somehow managed to reach our goal of raising over RMB 200,000!  That is an insanely high number because that means each person donated on average RMB 1,500!

Originally, the deal was set that for each ticket sold, RMB 500 would be donated directly to BICCO (which was already really generous of Kagen Restaurant), but in the end, owner Alan Wong generously donated ALL ticket sales to BICCO, meaning that the entire ticket sales (RMB 600 each) went to the children of BICCO.

In addition to ticket sales, we also managed to sell a butt-load of raffle tickets (raising RMB 9,400) and many silent auction prizes went for higher than it’s actual value (raising RMB 31,757).

Combining ticket prices, raffle tickets and silent auction prizes together with many personal donations to our cause, we were able to exceed our goal of more than RMB 200,000 and now Amy Zima and her team of dedicated volunteers are looking to expand their rehabilitation program to at least two other orphanages in China!

A BIG thank you to all our generous sponsors:

• The Wine Republic (who helped supply the 100+wines to bring out the Christmas spirit of giving)

• Heineken Beer for sponsoring 200 bottles of Sol Beer (also helped bring out spirit of giving)

• Ryan Cardwell & Ivy Academy for their Generous sponsorship and partnership in hosting this event

• Acoustic musician David Mitchell for donating both his talent and time to our event

• Photographer Nora Tejada for helping us to capture this unforgettable event

• Beijing Kids for their Media Sponsorship

• Event Volunteers: Ingrid Van Nijverseel, Stephanie Giambruno, Katja Schick, Stephanie Butler, Dannan Hodge, Luce, Christina Lieffring, Romulo Martinez, Kelly Charles, Oumou Barry

• Alan Wong and his Kagen Restaurant (for donating the entire restaurant space and sponsoring the 10-dish meal for everyone that night!)

• Silent Auction Sponsors: 

• A Food Affaire
• Alona Pilates
• Antonia Sampson
• April’s Adornments
• Bodhi Spa
• Chef Too
• Counting Sheep
• Elisabeth Koch Millinery
• Frontiers Chinese School
• GungHo! Pizza
• Hummingbird Therapeutic Spa Retreat
• The Hutong
• Ivy Academy
• Le Spa
• Little Gold Book
• LMC Boutique Clothing
• Oumou Jewelry
• Papabubble Candy
• Punjabi Indian Restaurant
• Ritz Carlton
• Scarlett (Hotel G)
• SinoScuba
• Starfish Wine & Seafood Restaurant
• Two Guys and a Pie
• Wondermilk
• Yoga Yard

Snapshots of the BICCO Charity Dinner Silent Auction Tables:

(Photos courtesy of Nora Tejada)

Snapshots of Christmas Charity Fun at Kagen:

(Photos courtesy of Nora Tejada)

Thank you to everyone who generously donated and contributed to our Christmas Charity Event for BICCO. We are in awe of everyone’s generosity and effort towards such a wonderful and dedicated organization!  Excited for some big improvements in 2012!

Kagen Restaurant Details:

• Located below the Original Hatsune on Guanghua Lu
• B1/F, Bldg C, Heqiao Dasha, 8 Guanghua Donglu, Chaoyang District
• 朝阳区光华东路8号和乔大厦C座地下1层
• Tel: 6583-6830