CW 2011 Awards: Hatsune Wins Pretty New Plaques

At Cityweekend’s 2011 Restaurant & Bar Awards, I got up on stage twice to accept awards on behalf of Hatsune for “Best Japanese Restaurant” and Honorable Mention for “Restaurant of the Year”!!

I was shining with pride as people congratulated me left and right, but I’ve got to admit…as much as I would really love to accept these flattering compliments and praise, I really can’t take credit!!

About to celebrate our 10 Year Anniversary this August (stay tuned for details!), Hatsune has been around long before my time and has made a lasting reputation as Beijing’s top California-style Japanese restaurant because of one person only – my homie and brother from another mother and father- Alan Wong.

So why wasn’t he there to accept the awards himself last night?  Because he was doing exactly what he loves most – He was in the Hatsune Sanlitun branch running around taking orders, making recommendations, serving his customers and giving them the “Hatsune experience” we all keep coming back for!

So here’s to Alan Wong and to all of his staff who work their bums off every day to stay on top of their game!!  They are the ones who really deserve all the recognition and glory for winning these amazing awards!!

Congratulations to Hatsune!!

…And a side note:

CONGRATS to DJ Saul who won CityWeekend’s 2011 Editor’s Pick for “Beijing-Based DJ of the Year”!

Monkey faces!!!

DJ Saul in action at INTRO Music Festival 2011:

Click here for direct link to Youku.

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.

LumDimSummary: Hatsune Sushi School with Alan Wong

Back by popular demand, Hatsune hosted our 3rd Sushi Making Class, where we trained a group of 30 eager-to-learn sushi fanatics ready to learn the skills behind Hatsune’s legendary California-style sushi rolls.

Equipped with their very own  sushi kits, all students were put to the test in learning three sushi roll techniques – to roll hand rolls, maki rolls and inside-out rolls…and then eat their own creations!

A fun and interactive event, thanks to everyone who came out to begin their path in becoming Sushi Samurais!

LumDimSummary 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: 30 New Sushi Samurais

Not exactly Hatsune’s standards, but not too shabby…see for yourself:

SUSHI SAMURAIS 4 LIFE!

(I’m only half-kidding)

*For a more detailed summary of the event and photos, check out ShowShanti’s website post by writer and fellow student of Hatsune’s Sushi School, Adeleine He, here.

Takenosuke: Beijing’s Best Okonomiyaki

Only last week was I introduced to a Japanese specialty dish called okonomiyaki (a grilled savory Japanese pancake/omelette where you pick your own ingredients/toppings), meaning I’ve essentially spent the past 26 years depriving my taste buds of goodness. And despite eating a week’s worth of meals in my 3 day trip to Tokyo last year, I somehow managed to miss out on trying okonomiyaki! But better late than never right?

Never could I imagine that an omelette batter mixed with fried squid, double cheese, scallops, kimchi and smoked pork could taste so good.  For those of you who are familiar with okonomiyaki, you know what I’m talking about – it’s da bomb.

For those of you who haven’t had it before, I know it sounds weird and an unpleasant combination of rather strong flavors, but somehow it works magically and you can thank me after you go and try it yourself.

And lucky for me, a round trip plane ticket to Japan for traditional okonomiyaki is not necessary because I’ve just been introduced to a hidden gem of a restaurant called Takenosuke (next to Sake Manzo north of Solana Shopping Mall) that specializes in okonomiyaki.  They offer a selection of different types of okonomiyaki from the different regions in Japan, e.g., traditional Osaka style to modanyaki style (with a layer of fried udon or yakisoba noodles).

While Takenosuke specializes in traditional Japanese okonomiyaki, every other dish we tried was also worth noting as each was exceptional and not to mention crazy cheap!

LumDimSum Snapshots of Takenosuke’s Dishes:

Chilled Tofu Appetizer (RMB 10) / Avocado Salad (RMB 18)

Steamed Spinach (RMB 10) / Lotus Root Chips (RMB 18)

Stir-fry Vegetables (RMB 20) / Stir-fried Shiitake Mushrooms (RMB 18)

Traditional Okonomiyaki (RMB 28) with Added Toppings:

Fried Squid (RMB 8), Double Cheese (RMB 8), Scallops (RMB 12), Kimchi (RMB 5) and Smoked Pork (RMB 5)

Highlights of the meal were the avocado salad, lotus root chips, steamed spinach appetizer and of course the given okonomiyaki, which is seriously one of the best food discoveries I’ve made in awhile.

For anyone who’s down to try this out, I plan to organize a group dinner there very soon.

LumDimSum Snapshots of Takenosuke Restaurant:

Review of Takenosuke: 27 Liangmaqiao Lu, 朝阳区亮马桥路27号, Tel: +86 10 6431-8238

Best Part:

• Best place in Beijing for traditional Japanese okonomiyaki

• All-around outstanding traditional Japanese dishes – take your pick of dishes in the menu, everything we ordered was fantastic
• Prices are very reasonable, great value
• Various seating options available – from sitting in front of teppanyaki chef, sitting at tatami tables or standard tables.
• Great sake prices – would be a great option to go with a big group for a massive sake dinner

Comments:

• Place gets very smokey as many patrons were smoking cigarettes throughout the restaurant.
• Restaurant was full of customers and not enough staff – service was slow and quite forgetful.
• Location is tricky to find if you haven’t been to Sake Manzo or this area before – it’s just north of Solana Shopping Mall and the Canadian International School on Liangmaqiao road, just west of the 4th ring road.

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

• Food: 9
• Atmosphere: 5
• Service: 5
• Overall Experience: 7

Hatsune Sushi School by Alan Wong

Get excited…back by popular demand, we’re hosting another Hatsune sushi making class!!

Hosted by Alan Wong, this upcoming sushi making class will be on Thursday, April 7th at the original Hatsune restaurant – Guanghua Lu Branch.

If you haven’t joined one of our classes before, 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!

Seating is limited; RSVP required by Monday, April 4th.

Event Details:

Held Exclusively at the Original Hatsune (Guanghua Lu)

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.

Date: Thursday, April 7

Time: 7pm-10pm

Location: 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

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 ME by Monday, April 4th – e-mail: kristen@lumdimsum.com

LumDimSum Snapshots of Hatsune’s Sushi School:

Nobu Beijing: A Soft-Opening Preview

Highly-anticipated, world-famous restaurant chain Nobu (created by Japanese celebrity chef Nobu Matsuhisa) is currently in it’s soft-opening stages with an invite-only guest list.

I was lucky enough to tag along with Hatsune Restaurant Group owner Alan Wong and his lovely wife Hannah for a full-on Nobu experience inclusive of an 8 dish menu by the chef followed by a private kitchen tour by Head Nobu Chef from Norway Øyvind Naesheim.

I had not previously dined at one of the Nobu restaurants so I was not quite sure what to expect, but I was beyond excited to find out.  The restaurant design is absolutely stunning and as soon as you step foot in, you are quickly made aware that this is a high-end restaurant.  Most diners were dressed smart in suits and cocktail dresses and combine that with very formal service, it made for a very posh restaurant atmosphere.

Despite mixed reviews about their service, we found it to be very professional.

The food is obviously very different from traditional Japanese cuisine but it’s also very different from the Japanese fusion restaurants in Beijing like the California-style Japanese fusion at Hatsune and Northern Asian fusion at Bei.  I would definitely consider Nobu to be classified as Japanese fusion, but a Japanese and Chinese fusion.  The majority of the dishes were cooked, many were fried and very saucy (creamy rock shrimp and eggplant miso) and some were quite sour in taste (Toro Toban Yaki).  Highlights were the black cod and selection of sushi platter.

A few of Nobu’s Signature Dishes we tasted:

*photos courtesy of Øyvind’s website

Spicy Tuna Salad / Black Cod Saikyo Yaki

Toro Toban Yaki / Creamy Rock Shrimp / Selection of Sushi

According to Øyvind, Nobu will open with an a la carte menu on Tuesday, March 1 and there are rumors of a grand opening party sometime in April with restaurant chain co-owner Robert de Niro possibly making an appearance.

Invincible Ramen 无敌家: Beijing’s Best Ramen

Standard Ramen RMB 35

Japan is the undisputed King of the best Ramen worldwide, but if you are living in Beijing - Invincible Ramen无敌家 is your closest bet to traditional Kyushu-style ramen noodle soup.

Their fresh noodles and soup is what sets Invincible Ramen apart from other Japanese ramen chains – their simmering pork broth is both incredibly thick and flavorful, slowly cooked for hours on end.

Depending on the ingredients you would like in your ramen (ranging from vegetarian to extra eggs or meat), Invincible Ramen’s choices of ramen dishes run from RMB 28-45 – a steal compared to what you’d normally pay in Japan for the same dish.  The pork ramen (RMB 38) comes with steamed greens, seaweed, bamboo, bean sprouts, tender pork slices and a halved boiled egg with a creamy bright yellow yolk.

A few other noteworthy dishes: stir-fry bean sprouts (RMB 28), Jiaozi (RMB 18) and steamed egg tomago (RMB 23).  They also offer sushi rolls ranging from RMB 55-98, but I really wouldn’t bother.  Stick to what’s their specialty – if 1 order of their ramen isn’t enough, order a second.

Located on the second floor of a building opposite KFC on Xiaoyun Lu, Invincible Ramen is set in a cozy, intimate setting with a 2 separate rooms and one open kitchen with giant ramen pots of simmering pork broth.

Review of Invincible Ramen 无敌家: Across from KFC on Xiaoyun Lu 朝阳区霄云路32号2楼(KFC对面), Tel: +86 10 64677688 / 64672988

Best Part:

• Best place in Beijing for traditional Kyushu-style Japanese ramen

• Cozy atmosphere, a perfect place to warm you up this winter
• Prices are very reasonable, great value

Comments:

• While they offer a pretty extensive menu, stick with their ramen, it’s by far the best thing on their menu.
• It’s not the easiest place to spot on Xiaoyun lu, so just keep your eye out for hanging red Japanese lamps on the second floor.
• As with many of the world’s yummiest things to eat, Japanese ramen is a gluttonous indulgence (I think I packed on an extra 5 kilos after eating ramen 2 nights in a row last time I was in Tokyo), so as delicious as it is, you probably should not make this a regular dining destination (for the sake of both your arteries and physique).

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

• Food: 9
• Atmosphere: 7
• Service: 6
• Overall Experience: 7

Stay Tuned for a Brand New Kagen

Kagen's New Robatayaki & Yakitori Open Fire Grill

After a few months of renovations, Kagen has been transformed and upgraded from a Japanese Hot Pot and BBQ to include an entirely new Yakitori and Robatayaki section of the restaurant, featuring an open-fire grill and fresh ingredients displayed on an ice bar.

After a few test runs and a tasting dinner, things are really coming together!

Sneak Peak of the NEW Kagen soon to come…stay tuned!

*Save the date: BJ Foodies’ “FOSTER” Dinner @ Kagen on Sunday, November 14

Be among the very first to check out this all new food concept while supporting a worthwhile cause.

Details coming soon…

Izaka-ya: A Pleasant Surprise

Tucked away just beside d.lounge in South Sanlitun, Izaka-ya is not what I was expecting when I walked in the modest entrance that zigzagged and led me into a beautifully designed, very impressive dining room surrounded by a large L-shaped sushi bar with a section to sit either in standard chairs and tables or Japanese style on pillows with little wooden houses all around, serving as private dining rooms in various sizes starting from a minimum of 6 people and up. A perfect venue for a nice dinner for two or a big group dinner.

I was impressed to find an extensive Japanese menu serving everything from sushi, salads, yakitori, hotpot, tempura, ramen, and teppanyaki.  Prices were set for great value, considering the first page had set menus starting at RMB 2,000, RMB 3,000 and RMB 4,000.  Eeek! But rest assured, once you get past the first page, the rest is sound and fair. Chinglish is everywhere in throughout the menu, but the food selection is extensive, service is decent and I will definitely be back.

Review of Izaka-ya: Neighboring d.lounge in South Sanlitun 牛屋日本餐厅 朝阳区三里屯南路(书虫书店后)  Tel: 6585-3570

Best Part:

• Above all else, I was most impressed with the decor of the venue.  I want to come back and bring more people just so I can sit in the little wooden houses for my own private dinner party.  I love the style and decor of the whole place. Very unique and innovative.
• Menu had an extensive selection set at very fair prices.  Definitely quantity over quality, but great value for what you get.
• Their beef teppanyaki with avocado and vegetables was our best pick of the meal
• Yakitori selection starts at RMB 7 each and they have an extensive selection of meats and seafood

Comments:

• For sashimi, nigiri, and sushi rolls, Hatsune is still the best of the best and no one else comes close. (Not biased, just the honest truth) Izaka-ya had a few rolls on their menu, which are all massively large (can barely fit it in your mouth all at once), but not so tasty and a lot of their sushi roll selection incorporates cooked fish and meat, which is not really my cup of tea.
• Oden was not particularly great, I would also still recommend Oden restaurant if you are a fan of quality oden with premium ingredients.
• Ingredients, quality and presentation were not top-notch, but equivalent to what you are paying for.  A big meal for two was RMB 150.

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

• Food: 7
• Atmosphere: 9
• Service: 7
• Overall Experience: 8

Best for First

I’ve always been the type of person who likes to save the best for last.

Maybe it’s just me, but I always like knowing that the best is yet to come and when that moment arrives, I like to savor it and make it last as long as possible.

Back in April, I managed to gorge myself with about 20 gourmet month meals in 30 days.  And out of those 20 meals, the general consensus agreed the best value and our overall favorite meal was at Kagen.

Some of the other restaurants may have been newer, trendier, fancier, better customer service, etc., but when it came down to the food quality, quantity and overall dining experience, Kagen blew our expectations.

With the start of November, I was pumped for Gourmet Month all over again.

Initially, I wanted to try out a new restaurant: perhaps Olas Tapas Cafe as it is conveniently located in Sanlitun (my home away from home) but my foodies crew was all about Kagen again.  Normally I would want to save Kagen for last, but with 30 days and about 15 restaurants I’m set to dine at this time around, I’ve got room for Kagen at least twice this month (one BBQ set & one hot pot set).

For only 150RMB, the deal is ridiculous! (I honestly recommend that two girls can share one meal, it’s that much food!)  But if you are someone like me, with a healthy appetite, then you will leave stuffed…and your stomach expanded to its brink.

Here’s the breakdown:

Assorted Appetizer Platter – Seared Beef Carpaccio, Roasted Bacon and Asparagus Roll, Stir-fry gobo, Tobiko Salad, Calamari

Assorted BBQ Combo Course – Short Ribs, Rib Eye, Yakitori, Jumbo Butter Prawns

Or

Assorted Hot Pot Combo Course – Sliced Rib-eye, Fish & Shrimp Balls, Sliced Salmon, Sea Conch, and Assorted Mushrooms

Stone Rice Bowl with Vegetables

Miso Soup

Mousse and Ice Cream Dessert

**I recommend the BBQ combo if you had to choose one, but both are bomb. And most likely you will go with more than one person, so have someone else get the hot pot and share. 

And Oh my goodness, the ice cream dessert is heaven.  I would advise to go for the chocolate as it’s creamy and rich (the strawberry was more like a sorbet than ice cream).

With all of us foodies just sticking to the BBQ this time, we’ll be back at least once more for the Hot Pot and then again to keep our taste buds happy.

Next Stop:

Tuesday, Nov. 3rd: All-Star Sports Bar & Grill (to introduce a few foodies to the best burger in town)

Wednesday, Nov. 4th:  Gourmet Month Break – Black Sesame Kitchen’s Wine ‘n Dine Special (10 course meal & all-you-can-drink wine for only RMB 150)

Thursday, Nov. 5th: Olas Tapas Cafe - new restaurant I have yet to try.

For the rest of the month, here are my top 10 picks:

• Bei – Most amazing looking menu
• Mare’s - I want to check out the new location
• Hatsune – The Q Roll alone is worth going for
• SALT – I want to try both their lunch & dinner menu
• Oden – Perfect remedy to the bitter cold winter weather
• Enoteca – Great meal WITH a glass of wine
• Meat & Wine Co. – One of my favorites from last April’s Gourmet Month
• Za’atar – Very unique menu in comparison to the rest (but in Shunyi)
• Morel’s - One of Beijing’s oldest restaurants that I have yet to try
• Haiku – Menu is totally different from Hatsune and it’s just next door to my home

Comments:

• From my experiences last April, I try to avoid most hotel restaurants, which have all been very, very empty.  It’s creepy to be the only people dining in a restaurant.  Exception may be to try Tamarind, who’s menu is pretty impressive (not to mention extensive) and reviews have been well received.  Plus, I love good Indian food.
• Brasserie Flo offers a generous menu (I tried last April), but the decor was pretty tacky and the food wasn’t enough to bring me back a second time around.
• I automatically boycott any restaurant that charges RMB 250 for chicken as the main entree.  *Ahem* Astor Grill.  Weak Sauce.
• I’m disappointed Mosto upped their price from 150 to 250 and the selection is quite minimal compared to last time around. Isn’t the point of Gourmet Month to provide good value and impress first-timers to return? Bummer.

*Originally I had planned to create a calendar with designated Gourmet Month Menu days, but I can’t seem to plan more than 4 days ahead.  From reading this entry, you know my top targets, so just shoot me an e-mail if you want me to include you/notify you when I decide to go to the restaurant you want to try too.  As always, the more the merrier.   kristen@lumdimsum.com

ODEN: Contemporary Japanese Comfort

For the first time in a contemporary Japanese restaurant, the traditional Japanese stew, oden, is the spotlighted specialty dish on the menu.  Here at Oden, a modern yet intimate Japanese sake restaurant, they serve this popular Japanese comfort food along with cherished and innovative Japanese cuisine that perfectly compliment Oden’s unbeatable sake tasting sets.

Their specialty oden sets include premium products in a fragrant and nourishing soup made from scratch. Some of the consisting quality ingredients include abalone, giant prawns, bamboo shoots, and various other fresh seafood items flown in daily from Japan.   With the winter season approaching, this nourishing stew will be the perfect remedy to warm your stomach and enjoy among friends.

An oden set inclusive of the typical traditional ingredients is RMB 70, which can be upgraded to the oden special set at RMB 180 comprising of more premium seafood ingredients.

Oden aside, their small, focused menu also features a selection of appetizers, fresh salads, assorted sashimi, innovative sushi rolls (Foie gras sushi roll with fresh mango), premium teppanyaki grill items including Kobe beef sirloin steak and giant prawns, and Japanese staples such as their Inaniwa Udon noodles.

Last but not least, Oden features the best sake samplers in town. You can choose between three different grades of sake tasting flights inclusive of 8 premium sake samplers starting from RMB 160, RMB 260 & 360.  A sake tasting set of 16 is RMB 390.  If you’re not a sake lover, oden also serves a selection of high-grade plum wines, syochu and cocktails courtesy of neighboring Glen Boutique Bar.

With tall glass windows all around, everything dressed in white and a seating capacity of only 28 people, Oden’s simple Japanese style with a touch of traditional Chinese flair combines to create an original, stylish environment.  Utilizing a brilliant concept, Oden’s unique furniture is completely movable producing unlimited possibilities of 3-tier seating arrangements for a fresh look and atmosphere every day. Oden’s all-white design further accentuates the premium food and the white lace screens create an ambiance of intimacy and privacy in a contemporary, comfortable setting perfect for a date or a group of friends.

By the same owner of Glen Boutique Bar, Wilfred Kwok has never compromised on quality, always in a pursuit of excellence, to provide the highest quality and a unique experience in each of his four venues: Glen Boutique Bar, Club Décolleté, Club Glen and Oden.

I encourage you to experience Oden, new Japanese sake restaurant serving traditional Japanese comfort food together with the best sake tasting sets in town.

Oden:  203 Taiyue Suites, 16 Sanlitun Nanlu

三里屯南路16号，太悦203室

Phone: 6506 6700

Open Daily from 6pm-2am

*Note: Due to limited seating, Reservations are required before 10pm

Best Part:

• Foie Gras Sushi Roll with Fresh Mango: melts in your mouth and reason in and of itself to go back regularly
• Oden Sets – soup is made from scratch – it’s super healthy, nourishing, warms your stomach and soothes your body inside and out
• The menu is limited, but focused and extremely well executed – definitely quality over quantity
• Owner is Wilfred Kwok (creator and owner of Glen Boutique Bar, a Japanese whiskey bar with the best cocktails in town) so you know you’re dealing with a professional perfectionist who will deliver above your expectations
• Design is brilliant with the movable furniture – every day will have a different set-up and ambiance for a fresh, new look
• It’s open until 2am, so you can eat there late night

Comments:

• Max seating is 28 pax, so it’s a very cozy space – Note: Reservations are REQUIRED before 10pm
• A bit tricky to find – it’s located just beside Glen Boutique Bar (2nd floor of Taiyue Suites on Sanlitun NanLu) – the door is wooden with no signage – just an image of a stick figure holding Oden

Bei: A Beijing Paradox

In my opinion, Bei‘s cuisine blows The Opposite House‘s other dining outlets Sureno and Village Cafe out of the water.

As a restaurant that continues to win awards for its innovative, creative cuisine, conceptualized by chef entrepreneur David Laris and inspired by cuisines from Northern China, Japan and Korea, Bei serves up delicate yet flavorful and exquisite dishes creating a true dining experience.

The service is not only attentive and professional, but it’s all the small details throughout the meal make a world of difference.  From the moment you step in to the in-house chocolate fortune cookies you receive at the end of the meal, you are so pampered that I could even compare the service to Maison Boulud’s (which is, in my opinion, hands down the restaurant with the most impressive sequence of service standards I have ever experienced).

And yet, we were the one of the only 3 tables in Bei throughout our 2 hour dinner. Despite Bei’s incredible cuisine, awesome chef Max, and great service and location, Bei still seems to be overlooked and continues to remain in the shadows of its neighbor, the Opposite House’s flagship restaurant, Sureno.

So I raise the question – why aren’t people flocking to Bei as they seem to do for Sureno? Is it the venue design?  The food quantity? The pretty price tag? The lack of buzz or liveliness in a busy restaurant?  Perhaps there isn’t one single reason or answer, nothing is ever that simple. But it does goes to show that Beijing is a very complex market and quite unpredictable.

Unfortunately, there is no secret formula that will make a venue work, especially not in Beijing. Even if a venue has delicious food, perfect service, beautiful design, it does not mean that the place will be a hit. It’s interesting that so much depends on the location, on the price, on the way the menu looks, on every aspect of your dining experience from the minute you walk in the door to the satisfaction you feel as you leave. I’ve had experiences where I’ve dined at packed out places that are ‘the talk of the town’ and I just can’t see what the fuss is all about.  And I’ve also dined at gems that continue to be overlooked.

I’m not saying that Bei is perfect, but I am perplexed that it isn’t more popular. Bei is a prime example of a venue that reveals how truly complex and unpredictable the Beijing market is.  Bei isn’t cheap, but neither is Maison Boulud. It’s centrally located in the Opposite House in the Sanlitun area (a hotspot for dining/nightlife in general) and they serve chocolate fortune cookies with funny fotunes inside for goodness sake!

Bei: Basement of The Opposite House. Building 1, 11 Sanlitun road, 三里屯路11号

Best Part:

• The Quality and Presentation of all the Food
• Attention to Detail in Food & Service
• The Location (anything in Sanlitun is easy to find and very accessible)
• Witty fortunes inside chocolate fortune cookies
• Lighting and Design (a great venue for a date)

Comments:

• Quite empty and quiet atmosphere (especially compared to neighbor Sureno)
• Seating tables and arrangements should be switched around (cafeteria style)
• Definitely quality over quantity (delicious dishes, but portions were quite mini)

The New Kid on the Block: d. lounge.gallery.food

C-Dice & I @ d.lounge

For over a month now, I’d been hearing about the new kid in town – d. lounge (not to be confused with D-Bar in the Renaissance Hotel). After celebrating my birthday dinner at my favorite restaurant Kagen Teppanyaki, I was eager to check out the space and pay a visit to my dear friend Warren Pang (former manager of Punk in the Opposite House), especially after hearing so much about this new bar and considering Tuesday nights are not exactly the most bumping night of the week.

Unsure if it would even be open on a regular Tuesday evening around 11pm, C-dice & I poke our heads inside and walk down a long corridor to find an intimate, high-ceilinged space covered in red brick with a tall, elegant bar against the back wall and funky leather croc sofas and modern furniture throughout.

After speaking to Warren and seeing their drink menu, I was quite surprised to discover that d. lounge has not even officially opened yet!  According to Warren, for the past month, d. lounge is still in its soft-opening stage, offering private gatherings and inviting limited guests while they are still working out some pre-opening kinks and are in the process of finalizing two other sections that have yet to be open to the public.  Warren may call this an “extended soft-opening period,” I call it a brilliant marketing strategy.

In the meantime, d. lounge is now open daily featuring various artwork on its high brick walls that will be changed on a regular basis and a basic drink list with 9 cocktails and 4 regular well drinks priced RMB 50-60.  In the future, the space will serve a bistro-style menu with mini burgers and tapas and the space will also be a hub to feature designer clothing/street wear.

By the same owners as Jazz-Ya and Izaka-ya, d. lounge is located just behind Nanjie on Sanlitun Nanjie and is set to officially open Mid-October 2009.

Best Part:

• The Bar – its design is original, classy and its very impressive without being imposing
• Their Kiwi & Strawberry Caipiroska is my new favorite drink
• The design of the venue is modern, fashionable, and very New York without being pretentious
• A small space with super high ceilings makes it easy to fill with a cozy, intimate vibe without feeling claustrophobic (I love red brick walls)
• Warren is a fantastic host & bar manager, it’s no surprise he’s got such a loyal following from Punk – he’s personable, welcoming, and his concept of keeping d. lounge in this “pre-opening stage” while being open to public is ingenious PR. Well-done mate!

Comments:

• In my 2 hours stay, my legs were eaten alive by mosquitos
• I am eager to see d.lounge officially open – to see the rest of the unopened space, to taste their bistro menu, see what type of designer clothing they choose to feature, and above all, the type of music they will play (As much as I like the crowd and design at Punk, I never cared for the music).

The Best of the Nightlife Worlds

Tonight Hatsune celebrated its 8 Year Anniversary, and what a celebration it was! 

The evening started off with a kick-ass dinner party at the original Hatsune – all you can eat and drink sake for only 200rmb, (which booked out within 3 hours of me sending out the notification! – Definitely a record for the quickest sold-out event.)

Afterwards, the celebration continued with the official party at Hatsune in Sanlitun Village, with all-you-can-drink cocktails and sake plus more sushi for 100rmb. Let’s not forget the acrobat performances, which were jaw-dropping.  Unreal.  I wish I had photos to post, but must’ve skipped my mind in my state of shock.

The breakdown: About 70 (out of the 150) dinner guests came for more of the Hatsune goodness along with another 250 Hatsune Sushi Samurais.

Packed Out

The result: A stunning fusion of beautiful people letting loose and getting crunk. With the massive sake wells, flowing cocktails, sushi samplers, acrobat amusement, and all the old school hits, this was something exceptional. It felt like a combination of the best vibes and crowds from Punk, Block 8, and Bling – all together at the same time.

Break it down Ella

Alan Wong, the Master Sushi Samurai

My favorite photo of the night

Kelly Olver, My fav Aussie chick

Jen's got the magnum and I've got cheese

Today was a reason to celebrate. Since 2001 when the original Hatsune on Guanghua Lu first opened to the 5 additional restaurants Alan has opened, things have come a long way.

On behalf of Alan and the Hatsune Team, I sincerely thank you for your continued support and for making Hatsune a Beijing legend.

Thanks to everyone for the great turn-out and for making this such a memorable event!

*Note to self: After the opening party and this 8 year anniversary, Hatsune should seriously consider doing this regularly.

A Tour of the Hatsune Empire

For the past two summers, Alan will take on 3 interns from UNC (University of North Carolina), who will spend two months in an entrepreneurship program to learn about start-up companies and the F&B industry in China.  Through this program, the interns get an inside scoop “behind the scenes” of Alan’s restaurants, from spending time in the kitchen, behind the bar, greeting customers at the reception, and eventually serving tables.  And once a week, we all get together to attend Alan’s lectures to raise discussions pertaining to the F&B industry, doing business in China, and also to learn from him and his successful business models and effective management style.

Each of the three interns were posted in different venues, and with each venue, the interns made a strong effort to invest themselves and make the most of this unique opportunity- proactive, motivated, and helpful.

As this was their last week in China, we inadvertently found ourselves on a tour of the Hatsune Empire.

Monday: We started off the week with dinner at Hatsune (Sanlitun Village) and ordered all of our favorites: the G-Roll (a pimped out Moto-roll-ah available on Alan’s secret menu), Steak Rossini, Sake Gohan (Salmon Fried Rice), Dynamite Roll, Hatsune Salad, Spicy Tuna Hand Rolls, and the Rina Roll.

Hatsune's Famous Sushi Rolls

Tuesday: Karaiya Spice House. Conveniently located across from Hatsune in the Village, the interns wanted to try everything else on the menu they didn’t get to try the first time around.  I highly recommend the Signature Fish, Signature Ribs, Bullfrog in a flaming mini wok, Spicy Pepper Diced Rib-eye, and Foie Gras Fried Rice.

Karaiya's Signature Ribs

Spicy Pepper Diced Rib-eye

Wednesday: Haiku by Hatsune‘s “Become a Sake Samurai” Sake Tasting Dinner Party. Their last day working, Alan invited them to join his sake tasting dinner party of 45 people including a 7 course Haiku tasting menu and an introduction to 4 different sake from Alan’s personal collection.

The Dinner Menu:

1. Assorted Japanese Tapas

Haiku Sushi Bar

2. Tuna Tataki Salad

3. Yakitori Moriawase: roasted chicken wing, yakitori skewer, beef & zucchini, miso pork

4. Tempura with Prawn and Vegetables with Nori sea salt dip

5. Mini Oden: fish cakes, daikon radish and quail egg broiled in a traditional dashi soup

6. Assorted Haiku Sushi Rolls: a sample of 3 of Haiku’s best selling rolls

7. Ice Cream & Fruit Dessert

Sake Tasting List:

1. Shiro Yuki- This was the “normal” sake that we had.  We sell it as a hot sake in Haiku.  Of all the normal, or futsuu, sakes, this one proved to be very smooth and light.

2. Komeshizuku Junmai- This sake has a strong flavor on the palate, and is considered by me a banana and pear fruit bomb.  Each rice grain is polished down to 60% of the original size, which almost qualifies it as a Junmai Ginjo.

3. Kakurei Junmai Ginjo- This sake is from Niigata, a region well known for sake production because of the superior water quality.  It is milled down to 55% of the original rice grain, and has strong fruit and a hint of mint character on the palate.

4. Shotoku Junmai Daiginjo- This sake is milled to 45%, yields strong pear and yogurt flavors, and is the smoothest and thickest in viscosity.

“Keep in mind that some of these sakes are not available in the restaurants, but the main idea is to grasp the difference between the various qualities of taste and production.  Hatsune and Haiku have an extensive sake list so I encourage you to try some out and compare, looking for the taste qualities that you have experienced at the sake course.” – Alan Wong

Thursday: The Interns’ last night on the job, I organized a dinner for them at my personal favorite: Kagen Teppanyaki. A place they had only observed and always wanted to sample, this was the perfect place for their last night. My personal favorite: The Surf N Turf & The UpperEast Side Set Dinner (includes appetizer sampler, sashimi sampler, salad or soup, hibachi shrimp, teppanyaki fried rice, vegetables and fresh fruit with carmelized bananas.)   In the biggest private room, Alan and Hannah brought baby Mason to join the party!

Kagen Teppanyaki

Still to come for me:

Friday: 2nd Round of Haiku’s “Become a Sake Samurai” Sake Tasting with 2nd group of 50 pax.

Saturday: Hatsune’s 8 Year Anniversary Party with private dinner party in the Original Hatsune (Guanghua Lu) and Official 8 Year Party at the new Hatsune (Sanlitun Village) for an all-you-can-drink plus sushi samplers and appetizers for 100rmb. Party kicks off at 10pm.

Recap:

The Moto-Roll-ah at Hatsune = 75rmb. Karaiya’s Signature Ribs = 95rmb. Haiku’s 7-course Sake Tasting Dinner Party = 200rmb. Kagen Teppanyaki’s UpperEast Side = 230rmb. Hatsune’s 8-Year Anniversary Party all-you-can-drink deal = 100rmb.

A Week Tour of the Hatsune Empire: Priceless