In Search for China’s National Hot Dog Eating Champion

If Japan’s very own Takeru Kobayashi can munch down 65 hot dogs in 10 minutes and the world-record holding champion Joey Chestnut (USA) can devour 68 hot dogs in 10 minutes, I think everyone is dying to see how many hot dogs China’s national champion can throw back.

After the impressive scale of medals China achieved at Beijing’s 2008 Olympics, I have no doubt that it’s only a matter of time before China finds it’s “Yao Ming” of hot dog eating!

Aspiring competitive eaters have until end of May 2011 to submit their entries for The Official Nathan’s Famous Hot Dog Eating Competition in Beijing, CHINA on 18 June 2011 at Wanliu BHG Mall for their chance to win round-trip tickets and an expense-paid trip to New York to compete in the internationally broadcasted Nathan’s Famous Hot Dog Eating Competition in Coney Island, New York.

The competition is open to any aspiring competitive eaters who are Chinese national citizens over the age of 18 years old who have previously traveled internationally (ideally have traveled to the US) and who have a valid passport. Applicants will need to submit a basic application form to be eligible to compete (click here for details to register online).

The closing date for entries is 31 May 2011 so if you or anyone you know is looking for the opportunity of a lifetime to become a national hero of China, then please SPREAD THE WORD!!

Nathan’s Famous Hot Dog Eating Competition in China Highlights:

12 Finalists will be selected to compete for the title of China’s National Champion

Panel of judges will include world champion Joey Chestnut who will be flying out to Beijing for the first time!

Other celebrity judges include Alan Wong, restauranteur and owner of the Hatsune Restaurant Group and Brian McKenna of ROOMbeijing.

Top 2-3 winners will be invited for an expense-paid trip to Coney Island, NY for their chance to to win USD$10,000 in international competition in the Nathan’s Famous Hot Dog Eating Competition on 4 July 2011.

The event is broadcast around the globe, covered live by ESPN and hundreds of both local and international news networks and print media.

For live and up-to-the-date news, follow us on Weibo: http://weibo.com/nathansfamouschina

Event Details:

• Date: Saturday, June 18, 2011
• Time: 11AM-Noon
• Location: BHG WanLiu Mall
• FREE event
• Website: http://www.nathanschina.com.cn/en/component/content/story/35.html?ItemID=2

About Nathan’s Famous China

With a reputation built on quality for over 95 years, Nathan’s Famous started out as America’s very first restaurant chain and has grown from a single restaurant in Coney Island, Brooklyn in 1916 into an international corporation that has come to be recognized and trusted as having the tastiest, highest quality hot dogs in the world, making Nathan’s a delicious tradition and an icon of New York.

Spearheaded by Marcus Foods & Beverage Management (Beijing) Co., Ltd, a regional master franchisee of Nathan’s Famous brand in China, they have successfully opened the first Nathan’s Famous restaurant in Le Mall in Haidian District in August 2010 and in December 2010, Nathan’s Famous opened Beijing’s first permanent western quick service restaurant concession in MasterCard Center (formerly Wukesong Stadium). With new stores opening soon in Wanliu BHG Mall, Dongzhimen Raffles City, Nathan’s is prepared to follow through with over 80-100 Nathan’s Famous stores in China over the next 10 years.

For more information, visit www.nathanschina.com.cn

Flavors of Japan: A Birthday Menu by Brian McKenna

Alan Wong has said that the best meal of his life was a 15 course dinner + 20 course dessert menu by Brian McKenna.  After a very successful Hatsroomie & ROOMsune event back in January 2011, I began to realize the amazing talent and creativity that Mr. McKenna is widely known in the kitchen for.

So to celebrate Alan’s birthday last week, we managed to scheme and successfully throw him a surprise birthday dinner at ROOMbeijing where Brian McKenna specially created a “BMK Japanese inspired menu dedicated entirely to Alan Wong”.

“6AM I was doing sushi…I might even ask Alan for a job after this!”

- Brian McKenna (BMK) on prepping for Alan’s Birthday Dinner

In the end, we managed to surprise him with both the arrival of his friends with distraction schemes and BMK’s special birthday dinner was beyond outstanding.

BMK’s Japanese Inspired Menu Dedicated to Alan Wong:

Appetizers: Chilled tomato tea in tubes, foie gras with carmelized rice, raw oyster with passionfruit foam and raw shrimp inside cooked shell

Tuna wrapped in avocado with wasabi ice cream & citrus dressing / Salmon sashimi with orange textures

Daikon Salad with Ginger Dressing / Foie gras with Avocado rice and sauce.

Searned tuna sushi / Bag Baked Cod fish with sake and shiitake mushrooms

Crispy Shrimp Wrapped in Basil / Grilled asparagus with wasabi hollandaise

Miso Marinated Beef with Sesame Green Beans

Grilled rib eye beef with sea urchin butter / Crispy bean curd with 8 mushrooms

Brian’s Signature “Breakfast” Dessert with Mango & Lemongrass Hard Boiled Eggs

Strawberry Shortcake with Balsamic Ice Cream (Mr. Wong’s Fav dessert with “BMK Twist”) / Black Forrest Cake 2011

ROOMbeijing’s Signature Fruit Tree with Dry Ice

Highlights of BMK’s Dinner were definitely the appetizers (raw shrimp in cooked shell was ridic), daikon salad with ginger dressing, foie gras with avocado rice and sauce and the miso marinated beef was to die for – among the most tender and juicy steaks I’ve had in awhile!

This dinner was truly a labor of love by BMK and with a table full of sushi fanatics, I have no doubt everyone was ecstatic as I with every dish of the dinner.

Sadler & Le Quai: Dining Without Frontiers

On Saturday, March 19, Kenny Fu from Le Quai and Riccardo La Perna from Sadler Ristorante teamed up to create an unforgettable 6-course Italian-Chinese Culinary Wine Dinner.

I was the first to walk in to this event and the set up was stunning – beautiful table settings with fresh flower centerpieces, bottles of wine laid out and the chefs taking a final break before the other guests start arriving.

Pre-Dinner Set Up in Sadler Ristorante:

Throughout the meal, the restaurant had a glowing ambiance that was both intimate and buzzing with excitement. Diners were “ooh”ing and “aah”ing the dishes as they came out of the kitchen, each prepared with meticulous perfection and thoughtful presentation…and tasted phenomenally.

Each course was prepared by one of the two chefs which were all exceptional dishes in their own right, but with such a contrast between Chinese and Italian cuisine, I found that the two dishes did not actually compliment the other as each Italian dish was matched with paired wines.  In any case, the dishes were not served together or meant to be eaten together, so it was easy to enjoy each one separately as it came out.

LumDimSum Snapshots of Sadler & Le Quai’s 6-course Dinner:

Kenny Fu’s Appetizer Selection:

Pan fried bean curs skin layers with black mushrooms

Shanghai smoked pomfret fish

Crispy spring rolls with cheese

Spring rolls stuffed with tuna tartare

Chilled Shanghai drunken chicken

Riccardo La Perna’s Appetizer Selection:

Cannelloni with shrimps and orange reduction

Cuttlefish gnocchi with mashed peas

Caprese Salad

Fried dumpling with pancetta

Parmesan cheese foam with saffron popped rice and dry Porcini mushrooms

*Paired with Montenisa Franciacorta Sparkling Wine Brut N.V. Lombardia, Italy

1st Course: Kenny Fu’s Double Chicken Soup

2nd Course: Riccardo La Perna’s Parmesan Cheese Risotto with Parma Ham Chips

*Paired with Tormaresca Chardonnay 2008, Puglia, Italy

3rd Course: Riccardo La Perna’s Baked Lobster with Sweet and Sour Vegetables

*Paired with Livio Felluga “Sharjs” Chardonnay 2007, Friuli, Italy

4th Course: Kenny Fu’s Roasted Australian Lamb, Turnip cake and Potato foam

*Paired with Marchese Antinori Chianti Classico Riserva 2005, Toscana, Italy

5th Course: Kenny Fu’s Assorted Desserts – homemade yoghurt, mango pudding and

6th Course: Riccardo La Perna’s Traditional Tiramisu

*Paired with Prunotto Moscato D’Asti 2009, Piemonte, Italy

Highlights of the meal were Riccardo La Perna’s Parmesan Cheese Risotto and Traditional Tiramisu (still wins as the best Tiramisu in Beijing), but Kenny Fu’s Roasted Australian Lamb was the winning dish of this exquisite meal.  The tenderness, soft texture and taste was beyond exceptional. It was so good, I had to pause everything I was thinking or saying so that I could properly savor each bite as it deserved to be appreciated.

Hats off to two incredibly talented chefs and to Sadler’s GM Gian Luca Fusetto for organizing an unforgettable dining experience!

Riccardo La Perna / Gian Luca Fusetto / Kenny Fu

Another event displaying culinary teamwork was Hatsroomie & ROOMsune – a culinary collaboration between Alan Wong of the Hatsune Restaurant Group and Brian McKenna from ROOMbeijing.  See full article here.

Sadler Ristorante’s News & Upcoming Events:

Starting today (March 31), Sadler is launching a new Spring Menu featuring classic favorites.  Guests can order a la carte or enjoy the full set menu at RMB 688.

On Saturday, April 2nd, Sadler will also be hosting an Australian Sicilian Wine Dinner together with Firriato Winery and of course Sicilian native Executive Chef Riccardo La Perna.  RMB 618 per person + 15% service charge.

For reservations, call 6559 1399 or email gianluca.fusetto@chienmen23.com

Ristorante Sadler: Located within Ch’ien Men 23, neighboring Maison Boulud, Ch’ienmen 23, 23 Qianmen Dong Da Jie,前门东大街23 Tel: 6559-1399

LumDimSummary: Hatsroomie & ROOMsune

Hats off to both Alan Wong of the Hatsune Restaurant Group and Brian McKenna of ROOMbeijing for pulling off two exceptional dinners: Hatsroomie & ROOMsune.

A powerful collaboration between two of Beijing’s most popular culinary personalities, diners were treated to a one-of-a-kind 10-course menu created specially for this event.

Event Breakdown:

• 2 chefs / 2 restaurants / 2 nights / 1 menu
• 1 night in Hatsune/ 1 night in ROOMbeijing
• Special 10-course dinner menu with all completely original, never seen-before creations
• A Behind-the-Scenes video featuring both chefs in the kitchen setting up everything from the prep work to the final presentation touches and playful sabotage and commentary throughout. (see below)

The Result: Two sold-out events with a wait-list of over 100+ people.

For the 100+ who couldn’t make it, here’s what you missed:

Hatsroomie & Roomsune Behind-the-Scenes Video (on youtube)

**Note: video can only be viewed with VPN. youku video coming soon

A Taste of Hatsroomie & ROOMsune’s 10-course Dinner:

Alan’s 1st course –  the apps:

• torched unagi and foie gras sushi ball
• dashi poached spinach roll with shiitake mushroom and flying fish roe
• miso marinated black cod in a lettuce wrap with shredded daikon and gobo root

Brian’s 1st course – Appetizers: Shellfish 1-2-3

• Mini lobster burger
• Fresh cracked oyster with lime and anise star flavored crushed ice
• Lightly curried sweet potato soup, coconut foam, marinated shrimp

Alan’s 2nd Course – the onsen (spring bath):

Brian’s 2nd course – 1st course: Crab and avocado

• Hand picked crab meat / crushed avocado / sweetcorn sorbet / basil oil

Alan’s 3rd Course: Secret Sushi roll

Brian’s 3rd Course – Salmon and foie gras

• Slow cooked Norwegian salmon / spiced lentils / sauteed foie gras / herb creme fraiche

Alan’s Main Course – the sukiyaki:

Brian’s Main Course – Beef and Bone:

Alan’s Dessert – the sweets:

Brian’s Dessert: 1-2-3 Breakfast

While this event was all in the name of joining forces and proving that two uniquely different styles of cuisine can compliment one another, it’s also impossible not to compare the dishes from each chef and vote for favorites.

Overall, the general consensus was that Brian’s 3-piece appetizer and 3-piece dessert won hands down but Alan’s signature sushi roll and onsen beat out Brian’s crab and avo and salmon and foie gras dishes.  The tie-breaker comes down to either the sukiyaki or the beef and bone. While the beef and bone with mash melted in your mouth, the sukiyaki was both interactive between the chefs and all the guests and the marbled wagyu beef was so good, we ate it raw.

In any case, Brian’s lemongrass and mango panna cotta (served in the shell of an egg) was a big hit and Alan’s onsen dish is by far one of the best dishes I have ever had in my entire life.  Not exaggerating.

Both chefs have gone above and beyond in terms of creativity, effort and generosity and it truly showed in both events.  More than just exceptional cuisine, they gave guests an extraordinary experience.

On a scale of 1-10, both chefs rightfully deserve 11 stars.

LumDimSum Snapshots of Hatsroomie:

LumDimSum Snapshots of ROOMsune:

…and to sum up how we all felt at the end of both nights?

FOOD COMA.

Hatsroomie & ROOMsune: A Culinary Collaboration

Two of Beijing’s most talented restaurateurs: Alan Wong of the Hatsune Group and Brian McKenna of ROOMbeijing will be showing off their culinary skills, each creating their own specialties and joining forces to bring Beijing a masterpiece 8-dish dinner menu featuring completely original, never seen-before recipes guaranteed to impress.

The first night will be hosted at Hatsune Sanlitun branch on Tuesday, January 25 and the night after, Wednesday, January 26, will be hosted at ROOMbeijing.

For both nights, both Alan and Brian will be personally cooking 4-courses in the kitchen (for a total of 8 dishes) and everything from the prep work, final presentation touches and playful sabotage throughout, will all be caught on film with a video for all guests to enjoy.

• 2 chefs / 2 restaurants / 2 nights / 1 menu
• 1 night in Hatsune/ 1 night in ROOMbeijing
• Special 8-dish dinner menu with all original creations

With these two in the kitchen, expect the unexpected.  Expect nothing less of epic.

Event Details:

• Dates:
  • ‘Hatsroomie’ Dinner: Tuesday, January 25 @ Hatsune Sanlitun Village
  • ‘ROOMsune’ Dinner: Wednesday, January 26 @ ROOMbeijing
• Time: 7:00-10:00PM
• Addresses:
  • Hatsune: Sanlitun Village South, 3/F, S8-30, 19 Sanlitun Road 三里屯19号院, 南区三层S8-30
  • ROOMbeijing: 301-302, 3/F, PARK LIFE, Beijing Yintai Center, 2 Jianguomenwai Street,
    建国门外大街2号, 银泰中心3
• Cost: RMB 488 for dinner only or RMB 588 for dinner + free flow beverages (red & white wine, sake, beer)
• RSVP Required:
  • Bookings for “Hatsroomie” event: contact me directly: e-mail: Kristen@lumdimsum.com
  • Bookings for “ROOMsune” event: call Lisa Zhao 8517 2033 or e-mail: lisa@room-beijing.com

Savor 2010′s Final Moments

Before we say goodbye to 2010, let’s live it up, count our blessings and soak up every last minute before it flies by because before we know it, it’s going to be the start of yet another year!

Ring in 2011 in style and feast to your heart’s content!

New Year Eve’s Dinner Break Down: (in alphabetical order)

1. All-Star’s NYE Buffet Dinner -

Ring in 2011 with Hawaiian-style BBQ Ribs, Orange Roasted Whole Turkey, Seared Sea Bass & BBQ Pork Ribs. Only RMB 188 per person (Kids under 12 years old are half price).

RSVP: 5905-6999

2. Blue Frog -

A 3-course set NYE dinner menu with a special midnight toast.  RMB 268 per person.

Available Friday, December 31

RSVP: 6417 4030

3. Enoterra -

A 12-piece oyster platter +2 bottles of Champagne Gosset Brut for only RMB 998. Each bottle of Champagne Gosset Brut is RMB 498 each.

Available New Years Eve (Dec. 31).

RSVP: 5208-6076; For More Info: www.enoteca.com.cn

4. Migas -

Migas will be ringing in 2011 with Mumm Champagne on their rooftop terrace.  Expect lots of bubbly and funky disco soul beats by DJ Suiki.  Party starts 10pm.

Free for ladies, RMB 120 entrance fee for men, but free entry for pre-reserved RMB 500 bottles of Mumm champagne.

Reservations, contact: 5208 6061

5. ROOMbeijing

Join Brian McKenna with a night beginning with passed hors d’oeuvres and 6 hours of premium open bar followed by a 15 dish gourmet sharing dinner and live music by singer RAYE and a live New Year’s countdown.  RMB 688 per person for set dinner menu and open bar from 8PM-2AM or just RMB 488 for open bar and lounge seating from 9PM-2AM.

Available New Year’s Eve, December 31.

Reservations: Contact Lisa by lisa@room-beijing.com , 010-85172033

*Brian is also hosting a New Years Day Brunch with 15 dish sharing lunch and 4 hours of champagne open bar from 12PM-4PM for RMB 348 per person or RMB 248 for all food and no alcohol.

6.  SALT –

A 5-course set NYE menu and choice of free flow bubbly, selected red and white wines and beer.  RMB 498 per person for food only or RMB 698 with free flow drinks.

RSVP: 6437 8457; Contact: info@saltrestaurantbeijing.com

LumDimSum Discovery: ROOM’s Magical Fruit Tree

ROOM Signature Fruit Tree with Seasonal Fruits/sugars and sauces (RMB 200)

Known for his innovative food creations and playful dishes, Brian McKenna of ROOMbeijing is all about quality ingredients, beautiful presentation and this fruit platter is a perfect example of Brian’s magic touch – taking something simple and making it magnificent, original, something unforgettable.

After seeing this brilliant fruit tree creation at ROOM, never will I look at a standard fruit plate the same.

ROOMbeijing

Address:

301-302, 3/F, PARK LIFE, Beijing Yintai Center, 2 Jianguomenwai Street,
建国门外大街2号, 银泰中心3

Tel: 8517-2033

LumDimSummary: Indulged for a Cause @ ROOM

Beijing Foodies 2 Year Birthday Bash was my very first time dining at ROOMbeijing and needless to say, I was absolutely blown away!

When I signed up for this event, I was stoked to see such a good valued meal – a 3-course menu + 2 glasses of wine for only RMB 150 per person. With 3 dishes listed under starters, mains and 2 desserts, I was expecting everyone to pick and choose their selections out of the set menu but then every single item on the menu came out family-style so we got to try everything!

For starters, we were served a 42-ingredient salad, tuna tartar with avocado and Italian ham with arugula salad.  While I was most intrigued to try the 42-ingredient salad, the tuna tartar won me over with the giant chunks of avocado and marinade for the tuna.

For mains, the rack of lamb and BBQ pork noodles were both tasty, but the star dish of the night was by far the Whole Roasted Baby Chicken.  Slow-cooked and soaked in whiskey for 24 hours, the chicken was incredibly tender and juicy and I was also a big fan of the sticky rice.

Ending on a sweet note, the ti-ROOM-isu was a giant block of goodness and the Milk Chocolate Mousse Bars were attached to a pile of POP Rocks!  Been ages since I’ve had pop rocks crackling in my mouth; it was such an unexpected treat!

LumDimSum Snapshots of the 8-dish Meal by ROOM:

OVERALL:

Serving 8 amazing dishes all family style, I applaud ROOM for offering this incredibly generous menu selection, for their very professional and efficient service for a packed house of 152 hungry diners, and hats off to owner Brian McKenna for doubling the total funds raised (RMB 12,759.70 + $50CND) with proceeds all donated to the featured charity group of this event: Compassion for Migrant Children (CMC).

This dinner was such a treat, I’d like to give a shout out and say thank you to Xixi Cheng & the BJ Foodies Group for organizing such a spectacular dinner event!

Review of ROOMbeijing: 301-302, 3/F, PARK LIFE, Beijing Yintai Center, 2 Jianguomenwai Street, 建国门外大街2号, 银泰中心3层 , Tel: 8517-2033

Best Part:

• Chef Brian McKenna’s innovative food creations and playful dishes. This is definitely a place for major foodies who appreciate creativity.
• You can count on quality ingredients and beautiful presentation.
• Very professional waitstaff and service was surprisingly efficient for a relatively new restaurant.
• Table set-up is as innovative as their cuisine – they have submerged lazy susan’s!  Each setting also has a unique utensil holder that fits everything from your chopsticks, fork, knife and spoon to your dessert utensils when you flip it over!  Love little details like that.  Very creative.
• The bathrooms are AWESOME.  My favorite part was the illusion mirrors ie. the “skinny” lengthening mirror.

Comments:

• This BJ Foodies 2 Year Birthday Bash was my first dining experience at ROOM, so my impressions of the food, decor and service may be unique to the average dining experience.  And while the 8 dish set menu + 2 glasses of wine was a steal at RMB 150, I have no idea what that price would have been normally.  But overall, in terms of food, ROOM delivered beyond expectations, the staff was very professional and everyone seemed to have a great night!
• While I liked the sofas and was a BIG fan of the table set-up (lazy susan & utensil holder), I was not a fan of the colorful chairs, the colorful walls and the giant, vibrant posters that look like movie advertisements.  I felt like I was sitting in a kindergarten classroom.

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

• Food: 9
• Atmosphere: 6
• Service: 9
• Overall Experience: 8

LumDimSum Snapshots of this BJ Foodies event:

Indulge for a Cause: BJ Foodies 2 Year Bash @ ROOM

Calling all Foodies -

Celebrate with BJ FOODIES Group as they celebrate their 2 year birthday bash@ ROOMbeijing.

What can you expect?

“Award winning recipes by Michelin star Chef Brian McKenna & a stunning menu of molecular creations & playful dishes.”

Cost: 150rmb + potential 1 hour of open bar drinks

MENU

STARTERS:

1. 42 Ingredient Salad – Slowly Cooked Egg
2. Tuna Tartar – Marinated avocado / Crisp potatoes
3. Salad of Italian Ham – Arugula / asparagus / vanilla dressing

MAIN COURSE:

1. Whole Roasted Baby Chicken – Glazed whisky & indo spices
2. Backed Rack of Australian Lamb – Coated in Dukkah & saffron
3. Chilli Bean Noodles – BBQ Pork & Apple salad

HAPPY ENDINGS:

1. Ti-ROOM-isu
2. Milk Chocolate POP tart – Flavors of raspberry & herbs

+ 2 glasses of grape juice (wine)

“Indulge for a Cause”

Event Details:

• Date: Sunday, August 22, 2010
• Time: 7:30-10:30
• Location: ROOMbeijing
• Address:

中国北京市朝阳区建国门外大街2号

北京银泰中心三层301-302 邮编: 100022

301-302, 3/F, PARK LIFE Shopping Centre, Beijing Yintai Centre

No. 2 Jianguomenwai Avenue, Chaoyang District, Beijing, China

• Cost: RMB 150 includes 3 course menu & drinks
• RSVP: On BJ Foodies Facebook Group Page, click here.

About BJ Foodies Group:

Organizing monthly group meals at about RMB 100/head with food/drinks included, this group of dedicated foodies is all about “satiating their inner-foodie appetites for good quality food, conversation & fine wining/sake-ing/cocktailing/beering while indulging for a cause.”

BJ FOODIES PURPOSE:
1. Just to eat a nice meal & catch up with real people & friends outside the clubbing-disease we all suffer from called Vics/Mix.
2. Opportunity to contribute our little bits to society while doing something we love – EATING. The Charity aspect is a supplementary & added bonus BUT NOT the main purpose of the group

ROOMbeijing Opens with Bob Sinclair

Brian McKenna’s new restaurant, bar and lounge, ROOMbeijing officially opens its doors tonight!

Special guest performance by Bob Sinclair ~

(previous soft opening details here)

Check Out Time Out’s Interview with Legendary French DJ, Bob Sinclair himself.

• Location: Above Giorgio Armani, Level 3, PARK LIFE, Beijing Yintai Centre, 2 Jianguomenwai Avenue 银泰中心
• Reservations: (+86 10) 8517 2033

Make Room for ROOMbeijing

Brian McKenna‘s new restaurant, bar and lounge, ROOMbeijing opens its doors with a soft opening starting at 11AM on Monday, April 26.

With Brian McKenna‘s name attached, I figured it would be safe to assume high-profile, international cuisine complemented by glitzy drinks, house music, and contemporary art.

But instead they are marketing themselves as:

“The place to go if you want a casual snack and a drink, a private dinner with colleagues or the family, a relaxed first date – it’s whatever you want it to be. There are no dress codes and no assumptions of how you should dine. Just expect great value for money, flexible service and a place to be yourself.  Average spend per person: RMB 100-150 (lunch); RMB 200-300 (dinner).” – ROOMbeijing

Expect the unexpected.

• Location: Above Giorgio Armani, Level 3, PARK LIFE, Beijing Yintai Centre, 2 Jianguomenwai Avenue 银泰中心
• Reservations: (+86 10) 8517 2033 (Open Reservation Dates Starting Monday, May 10)