Best of Shanghai Dining: 8 1/2 Otto e Mezzo Bombana

Dining in the glitzy, glamorous 8 1/2 Otto e Mezzo Bombana

I spent last weekend with the entourage in Shanghai for Hatsune Restaurant Owner, Alan Wong’s big birthday weekend and I gotta say, when it’s Alan’s birthday, you can’t help feeling like it’s your birthday too.

Any trip with Alan automatically implies an over-abundance of super fancy meals, more fine wine and champagne than an average person will consume in a year and non-stop action. Even with a newborn baby (literally three weeks old), he hasn’t slowed down his fast-paced, action-packed lifestyle one bit.

Whenever I hang out with Alan for more than 3 days, it’s pretty much guaranteed I’ll gain 5 kilos and that’s just due to the exorbitant amount of food we consume while traveling.  If there is anyone who appreciates and enjoys good food more than me, it’s Alan. Doesn’t matter if it’s street food or in a Michelin-star restaurant, he’s all over it like a kid in a candy store. I should actually credit Alan for the foodie I’ve become since he’s taken me under his wing and introduced me to the world of fine dining and wine, treating me to the best meals of my life (L’Atelier de Joel Robuchon in Tokyo and countless Michelin-starred restaurants we make a point to visit wherever we are in the world).

For one of his birthday dinners (yes, there were consecutive birthday celebrations across several meals), we all dined at the newly opened 8 1/2 Otto e Mezzo Bombana, which just opened in Shanghai February 2012 and is also a 3-Michelin star rated restaurant in Hong Kong.  It is one of only five restaurants with three Michelin stars in Hong Kong and is the only Italian restaurant outside Italy to win three Michelin stars. A strange (and very long) name, this restaurant is a tribute to Bombana’s favorite Italian film director Federico Fellini’s 1963 autobiographical movie “8 ½”,  and Bombana obviously comes from his own name, Chef Umberto Bombana.

“Like Fellini’s movie, it is destined to be an unforgettable experience for anyone lucky enough to go on the maestro’s artistic journey with him.” - 8 1/2 Otto e Mezzo Bombana

Alan is mad about the Hong Kong branch, so introducing us all to the newly opened Shanghai branch was a real treat, especially since we are all good friends with the Restaurant GM Gian Luca Fusetto, who used to manage the fine dining Italian restaurant Ristorante Sadler in Ch’ien Men 23 (just neighboring award-winning, fine dining French restaurant Maison Boulud). We are all well acquainted with Gian Luca and his team at Sadler as this is where Alan and his lovely wife Hannah celebrated their wedding ceremony (which I planned) back in 2009.

I’m sure the service would have been top-notch regardless of our personal relationship with Gian Luca, but having him look after us really made us feel right at home.  He booked our group into their biggest private dining room, a room entirely dedicated to Panarei (how baller is that?) and he arranged a special set dinner menu with wine pairing for each course.

And I was more than ecstatic that he gave me free-reign to go camera-crazy in his fancy-pantsy restaurant where I’d normally be way too intimated to even take my camera out of its case. It would be impossible for anyone not to want a tour of this stunningly beautiful venue and I was very fortunate to wander around as I pleased.

Before I get into our fabulous meal at 8 1/2 Otto e Mezzo Bombana, let me first take you on a tour of the space.  The lay-out is quite odd as it’s very angular with sharp corners and segregated spaces, but the opulent design and perfect lighting is spectacular and I want to emphasize the less tangible strengths of what makes 8 1/2 Otto e Mezzo Bombana, the new kid on the block, already the hottest new restaurant in Shanghai.

Just stepping foot inside, you can practically taste the success of this dining establishment. Everyone is dressed to the nines and everyone wants to be seen here and it’s easy to see why.  It’s not pretend, this is the real deal. Everyone is as personable as they are professional and everything from the ambiance to the service is smooth as silk and they make it look so easy and natural.

This restaurant is so baller, people are forking over the big bucks for the temporary high they feel while you’re their guest.  It’s like walking in and out of a dream. It’s addicting and undeniably irresistible.

LumDimSum Snapshots of 8 1/2 Otto e Mezzo Bombana:

Ageing Room for World Class Ham & Cheeses

General Manager and Sommelier Extraordinaire Gian Luca Fusetto is responsible for selecting 450 unique etiquettes from all around the world (Italy, France, Germany, Austria, Spain, South Africa, Lebanon, New Zealand, Australia, USA, Chile, Argentina and China).

Cocktail Bar with Unique Drinks Created by Mixologists Dario Gentile and Giancarlo Mancino

Main Dining Room of 8 1/2 Otto e Mezzo Bombana

One of 4 Private Dining Rooms, this one is dedicated to Panerai (Our Private Room)

Wine Pairing Menu Prepared by Gian Luca Fusetto

6-course Birthday Dinner Menu

From the complimentary bread basket to the deconstructed Tiramisu and homemade petit fours, this dinner was refined from start to finish. Get ready for a LumDimSum breakdown of each of these impressive courses. 

LumDimSum Snapshots of Dishes by 8 1/2 Otto e Mezzo Bombana:

Brilliant Bread Basket

(Mini baguettes, focaccia bread with sun-dried tomatoes, walnut bread and our favorite was bread with chunks of fresh olives)

As a general rule, you should never fill up on bread. It’s a major rookie mistake and poor strategy if you want to save enough stomach room to still savor your final dessert course, which is often my favorite part of the meal. I’m normally pretty good at engaging enough self-control to resist empty bread filler, but this bread basket was irresistible. They had bread with actual chunks of olives and focaccia bread with sun-dried tomatoes! Needless to say, I ate my way through every single bread variety in the basket selection but thanks to my bottomless pit of a stomach, I still ate (and enjoyed) every last bite of the rest of my meal.

Amuse Bouche – Like a Caprese salad with tomatos and Mozzarella Cheese

You can’t complain about a restaurant’s amuse bouche because it’s 1. free and 2. changes daily. I guess I can only say that I came on a different day to enjoy a more unique amuse bouche. There was nothing wrong with this dish – organic fresh Caprese salad with tomatoes, Mozzarella cheese and rocket salad was lovely, but it certainly wasn’t anything new or very impressive to my taste palate.

Simon Martin Jamon “Iberico de Bellota” – arguably the Best Ham in the World

There is hardly a meal with Alan where there isn’t finely cured meat served and as this was his birthday, we got the best of the best – Iberico de Bellota, the highest grade of Iberico ham in the world. I particularly like the way Sugared&Spiced describes the undeniable value of this particular ham -

“Now we all know that Iberico ham is a priced treasure, but “Iberico de Bellota” is yet on another level of its own – it is the king of Ibericos. The pigs are fed on a diet of acorns and aged for at least 30 months before being released, and the particular ham we had was aged for 36 months, thus earning its “gran reserva” label. The result? Varying shades of red gorgeously marbled with natural fats, and a delicate consistency bursting with the richest, most extraordinary flavor.” – Sugared&Spiced in her Review of 8 1/2 Otto e Mezzo Bombana

Warm Scallops with Garden Vegetables & Black Olives

Scallops are hands-down my favorite shellfish and although 8 1/2 Otto e Mezzo Bombana perfectly seared these scallops, I wished it wasn’t served in a pool of bright yellow mayonnaise which made the dish too rich. The mayonnaise was over-powering and I’m not too sure what was going on with the “garden vegetables”. It was adorable in presentation, but I’m not convinced the taste was a complement to the delicate scallop, which is the main attraction afterall.

Tagliolini Alle “Vongole” – Fresh Clams, Celery & Cherry Tomatoes

It’s amazing how something so simple can be so good. All pastas are made in house and this basic little pasta dish is explosive. There is no way this dish could have been made better and I challenge anyone who thinks otherwise to try to prove me wrong. Free dinner at 8 1/2 Otto e Mezzo Bombana on me if you can show me a better Tagliolini Alle “Vongole”. (Who doesn’t love a good cook-off?)

New Zealand Ora King Salmon – Slow Poached with Parsnip Puree, Tomatoes and Basil Sauce

This slow poached New Zealand Ora King Salmon was my favorite dish of the dinner. Every bite literally melted in my mouth and if I had the power to immortalize special moments in my life that I could relive on repeat, this King Salmon would make that list.

Tajima Short Ribs & Beef Tenderloin  - Plum Red Wine Sauce, Whipped Potato

By this point, I was struggling. I was so stuffed with wine, fine food and let’s not forget that stupid bread basket I couldn’t stop stuffing my face with (Correction: the bread basket was not stupid, I am to blame for my own stupidity for not having a stronger will to say no to more bread).

That being said, this dish was amazing, magnificent, awesome, delicious – every positive adjective that exists in the English language can be appropriately used to describe this dish. The plum red wine sauce drizzled over the tender Tajima Short Ribs & Beef Tenderloin was ideal to dunk into my potato puree.

Honeymelon Fruit & Sorbet

Something light and refreshing to cleanse our palate to prepare for the forthcoming onslaught of delectable desserts.

Deconstructed Tiramisu Dessert

Strong flavors for tiramisu fanatics, this deconstructed tiramisu is made with lady fingers marinated in marsala wine.  Such beautiful presentation is difficult to destroy and mash up for the appropriate combination of a perfect tiramisu bite.

Chef’s Homemade Petit Fours

Oh, the famous little golden eggs. Gooey, like jelly, with a liquid filling, this little dessert is for adventurous foodies with a sweet tooth who are comfortable with strange textures and consistencies. I also managed to eat one strawberry macaroon which was extraordinary, but I stopped myself at that. Couldn’t manage another bite of the other two homemade petit fours.

Surprise Birthday Cake for Alan Wong Courtesy of 8 1/2 Otto e Mezzo Bombana

Just when we thought it was all over, Gian Luca, Executive Chef Alan Yu and his talented team at 8 1/2 Otto e Mezzo Bombana come with a surprise birthday cake for Alan-san! So unexpected and very much appreciated by all of us for the thoughtful gesture.

Happy Birthday Alan-san!

Birthday Boy Alan Wong (middle) with Executive Chef Alan Yu (left) and Italian GM and Sommelier Extraordinaire Gian Luca Fusetto (right)

Hatsune Restaurant Group Owner Alan Wong (Right) with Crazy Talented Vocalist and Musician Greg Luttrell (Invited Band at the House of Blues and Jazz) (Left)

Review of 8 1/2 Otto e Mezzo Bombana: Rockbund, Associate Mission Building, 6-7/F, 169 Yuanmingyuan Lu, near Beijing Dong Lu 圆明园路169号6－7楼, 近北京东路, Tel: 6087 2890, Open Daily for Dinner 6PM-midnight, Bar is open 4PM-late

Best Part:

• This is the real deal. Their Hong Kong branch was awarded 3-Michelin stars last year (the only Italian restaurant outside of Italy to get 3 stars) and this is about as good as it gets in mainland China. I’d really be surprised to hear any negative criticisms of their food or service as it was all on-point. 
• The opulent design of the restaurant and perfect lighting is stunning. A perfect place for a special occasion, to impress a hot date or important business meeting with some Big Kahunas. 
• Their impressive wine cellar has 450 unique etiquettes from all around the world (Italy, France, Germany, Austria, Spain, South Africa, Lebanon, New Zealand, Australia, USA, Chile, Argentina and China).
  
• Their cocktail bar opens a bit earlier than the restaurant (4PM instead of 6PM) and showcases some brilliant cocktail concoctions by talented bar mixologists. 
• GM & Sommelier Gian Luca is a wonderful host and really went above and beyond the call of duty to make Alan’s birthday dinner special for all of us. The wines he personally paired for our dinner was perfectly matched with the food we were served and the surprise birthday cake at the end was totally unexpected and incredibly thoughtful.  The fact that Executive Chef Alan Yu also came out to meet all of us was an honor.  Big points to their team for leaving us all with a wonderful lasting impression of 8 1/2 Otto e Mezzo Bombana. 

Comments:

• This is glitzy, trendy, fancy and a place people are dressed to the nines and want to see and be seen. Unfortunately, this also implies that this is not a low-key place to be discreet or private (in spite of their 4 total private rooms) 
• It’s location has the advantage of showing off some great views of the Rockbund. It was a bit chilly and windy the night we dined at 8 1/2 Otto e Mezzo Bombana, but I bet their terrace and balcony tables will be popular during the warmer summer months. 
• It’s only been open a few months and there is already a two week back-log of reservations. This is not a place you can casually waltz into without a reservation and expect to be seated. This is a pre-planned, special occasion destination that needs to be booked well in advance. 
• Let’s talk price tags: Price for dinner without wine starts at RMB 600 with appetizers running RMB 110-190, pastas from RMB 90-190, mains from RMB 250-390. A five-course degustation is available for RMB688 or RMB1288 with wine pairings. 
• From the few people I know who have had the privilege to dine at both 8 1/2 Otto e Mezzo Bombana branches in Hong Kong and Shanghai, I have heard from all that as much as they enjoyed their dining experience at the Shanghai branch, they prefer the original in Hong Kong. As the film industry perpetually fails to contradict, the sequel rarely can outshine the original. 

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

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

A Perfect Evening thanks to Gian Luca, Executive Chef Alan Yu and the Team of 8 1/2 Otto e Mezzo Bombana

Restaurant News: Time Zone 8 Sushi Bar & Q Mex

In case you missed my article last week on Time Zone 8′s newly opened sushi bar serving Hatsune Sushi (hoorah!), check it out here.

Still in soft opening, this back-to-basics exposed brick and cement design is already showcasing a basic menu including some of Hatsune’s classic sushi rolls disguised under new names. Example: their “Red Dinosaur” Roll is actually Hatsune’s legendary 119 Roll.

After a week of traveling in Southern China with the entire LumDimFamily, the first stop once we were back in Beijing was straight out to 798 Art District with two very specific goals: to show off the new Time Zone 8 Sushi Bar space to my Lum-tourage and seek out old propaganda posters for my brother to bring back home as souvenirs for his friends.

A true 798 expert, Time Zone 8 owner Robert Bernell not only gave us a tour of his new space, he shared his top picks for must-see exhibitions and sights in 798.

LumDimSum Snapshots of Time Zone 8 Sushi Bar: 

Time Zone 8 Sushi Bar Entrance Reception Area

Time Zone 8 Sushi Bar Dining Space (Now Open)

Time Zone 8 Sushi Bar Main Dining Room (Finishing Up Final Touches)

Time Zone 8 Sushi Bar

The new Sushi Bar space is tucked in just behind the original Time Zone 8 Western Restaurant and Bar area.

With the sun shining and their trademark bright yellow umbrellas open, the space was crammed packed even at 5PM in the late afternoon with a buzzing ambiance of happy diners and even the bar area was bustling! (See pic below) 

More exciting news in Beijing’s ever-growing restaurant scene:

Beijingers can look forward to the upcoming opening of Q Mex, a new project by the great people behind Q Bar.

“Q Bar owner Echo Sun was at the vanguard of bringing quality creative cocktails to Beijing; with Q Mex she will be building on her strengths, focusing her palette on nuanced pleasures of both food and drink.  The restaurant will feature a contemporary setting, innovative menu, and open kitchen showcasing gourmet Mexican food; the bar will feature an Agave-inspired bar design, a cool lounge setting, and Echo’s artistry in mixology, including refreshing variations on the margarita and one of the largest Tequila collections in Asia.”

- Chris Ruggles, Chief Marketing Officer of the Q Enterprises

The opening of Q Mex is planned for early June 2012 and they will be located just below Kro’s Nest, across from D Lounge in the Sanlitun Courtyard (South Sanlitun).

My mouth is already watering at the thought of sampling their scrumptious tacos, salsas, and tamales alongside some guaranteed-to-be-awesome-and-creative cocktails and margaritas.

Stay tuned for more updates!

SWITCH! Grill Switches Back On in New Location

SWITCH! is a contemporary lounge and grill concept by Chef Billy Kawaja and his Canadian catering and special events team Culinary Capers. (Note: Billy is now the President of Culinary Capers and exec chef is Heinz Klenner)

They originally opened in 798 Art District in 2010 and my first dining experience there was for a BJ FOoDiEs monthly charity dinner after they first opened where I got my first taste of their playful, innovative creations (they made a killer Strawberry Pepper Martini and was a fan of their prawn tacos), their massive open kitchen experience and friendly team of culinary experts.

SWITCH! was definitely my go-to spot whenever I was in the 798 area, but I was never a regular visitor to the neighborhood so I was delighted when I heard that they were moving to a new location just across Swissotel  in Regent Land Apartment on the southeast corner of Dongsishitiao.

This past Friday night, the Culinary Capers team not only hosted a big celebration for the restaurant’s Grand Opening, it also happened to be Billy Kawaja’s birthday!

Happy Birthday Chef Billy! (President of the Culinary Capers Catering Team in Beijing)

The event on Friday was such a treat and I am so grateful for the invitation.  Featuring wines sponsored by The Wine Republic and tasty canapés pouring out of their kitchen, it was a failed effort to try not to spoil my appetite before my (pre-arranged) dinner plans that night!  To make this point further, I should also mention that the dishes were so impressive, I completely blanked on getting snapshots of the first round of canapés that was served, which is such a shame because they were so beautifully and creatively presented.  My favorite dish was a beef canapé that was rolled onto a magically vertical standing fork.  Alas, you’ll just have to use your imagination to figure that one out, but I managed to run around and try to capture the majority of the canapés that were served.

Hopefully, I’ve also been able to capture a sense of the lively atmosphere and contemporary design of the new SWITCH! Grill venue.  I very much love the open mezzanine 2nd floor and high ceilings with contemporary Chinese art spotted throughout the venue, a nice tribute to their first restaurant location.

Check out the delicious spread of treats we tasted and you’ll understand why I couldn’t resist trying a bit of everything! 

LumDimSum Snapshots of SWITCH! Grill’s New Restaurant Opening Party: 

Grand Opening Party Wine Selection (by The Wine Republic)

Tasty Dips and Snacks

Pumpkin Soup Cups / Pretty Prawn Canapés

Diced Tuna on Chips & Chicken Skewers

Pizza & Salmon Canapés

Mini Ice Cream Cones (Flavors: Black Pepper, Raspberry & Chocolate)

SWITCH! Grill Contact Details:

• Address: Regent Land Apartment (across from Swissotel) No. 66 Gongti Beilu, Dong Cheng District  东城区工体北路66号瑞士公寓

• Tel: 6553 5691

• Website: www.SWITCHrestaurants.com

  

LDS SH Gossip: 2 Restaurant Openings Summer 2012!

To wrap up my brief trip to Shanghai last week, I’ll explain that although I had the privilege to enjoy a few spectacular meals (at Kappo Yu and Franck), it was not a trip of leisure, but one with a very specific purpose.  And although there has yet to be an official announcement of what’s to come, I’ll be the first to leak a few juicy tid bits of two upcoming new restaurant projects by the Haiku by Hatsune Restaurant Group in Shanghai.

The Haiku by Hatsune Restaurant Group is expanding their ever-growing portfolio to include two exciting new projects: a third Haiku by Hatsune in Jinqiao 金桥 just across the way from Green Sports & Leisure Center and the project I’m most thrilled about – an innovative Southeast Asian crab restaurant in Xintiandi 新天地.

There are currently four restaurants under the Hatsune umbrella in Shanghai including two branches of Haiku by Hatsune (Taojiang Lu and IFC Mall), Kagen Teppanyaki (next to Haiku by Hatsune on Taojiang lu) and Sushi Inc. (in Citigroup Tower on Huayuanshiqiao Lu 花园石桥路).

While the concept of another Haiku by Hatsune branch is nothing new to the Shanghai dining scene, I am most excited about the design of this new venue.

For those who have spent meal after meal in Beijing’s Hatsune branch in Sanlitun Village, you may have noticed the underwater, aquatic themes evident throughout the restaurant from the waterfall glass door entrance, oceanic ground flooring and the stream of fish swimming across the restaurant into a spiraling mass in the center of restaurant’s high-ceilings.  The new Haiku by Hatsune in Jinqiao will showcase a contrasting theme of a rocky mountain face featuring tiered seating, a partially enclosed sushi bar area to portray a cave-like feeling and the best part is that this will be the one and only restaurant that will combine both Haiku and Kagen Teppanyaki restaurant concepts. One side of the restaurant will be dedicated to the firing grills of Kagen Teppanyaki while the other will serve Haiku’s finest California-style Japanese sushi.

In the 5 1/2 years I’ve been living in China, I’ve only made a handful of trips down to Shanghai so I am not very familiar with Shanghai’s breakdown of neighborhoods, hang outs and communities, but I had the chance to explore Jinqiao and notice that this area draws a striking resemblance to Shunyi in Beijing.  If only Shunyi had as many restaurant choices and something comparable to Jinqiao’s Green Sports & Leisure Center! What a great community center for families in the area. I have no doubt that the newest Haiku by Hatsune venture will feel right at home in this welcoming new neighborhood.

And quite opposite to the Jinqiao neighborhood scene is the bustling, trend-setting Xintiandi area which was one of the first areas of Shanghai I quickly became acquainted with. Great nightlife options from the high-energy live music venue Brown Sugar to all the restaurants that line the street. Haiku’s newest project is a Southeast Asian Crab Restaurant that is truly a labor of love, drawing inspiration from the top crab recipes all across the world and although the restaurant’s menu will be headlining its crab dishes, they will also feature a very select range of Southeast Asian tapas, seafood and desserts. I’m really not wanting to spill too many secrets, but this project gives me butterflies just thinking about it and I can’t wait to be the first in line on opening day!

And of course a trip wouldn’t be complete without a tasting of the new project’s specialty…

Crab by Haiku in Shanghai’s Newest Project in Xintiandi

Two Thumbs Up: Temple Restaurant Beijing (TRB)

Temple Restaurant Beijing has been all the rave since it finally opened it’s doors to public a few weeks back.

With an ancient history of 600 years, this venue has served many purposes from an ancient hall of worship to a factory space with slogans still left over from the Cultural Revolution. With much of the original structure still in tact, the wear and tear of this venue is real and raw.

“Zhizhusi is the centerpiece of The Temple Hotel. Today, it is part of a spacious cultural venue covering almost 3,500 square meters. Careful restoration of the Temple uncovered a treasure trove of woodwork and ceiling frescos, all hidden under decades of dust. Some of the original Sanskrit paintings on the wooden panels survived. Unfortunately, only 30% out of a total 180 panels could be restored.” 

In the couple times I’ve visited and dined at TRB, I was fortunate enough to have Ignace Lecleir, the man behind this project himself lead an introductory tour of the beautiful parts within this compound.  One of my favorite parts of this venue is the decaying rooftop of one of the private dining spaces (photo below).

More than just a restaurant, lounge and private event space, soon TRB will also have hotel rooms available in early 2012.

LumDimSum Snapshots Exploring Temple Restaurant Beijing (TRB):

Temple Restaurant Beijing may be housed in a venue deep rooted in China’s history and culture, but it serves contemporary European cuisine and the design of the main dining hall is designed by Australian architectural and design firm Hassell.

The modern, contemporary design of the space is definitely a strong contrast to its exterior, but it’s a beautiful space and I have no doubt, TRB will quickly become one of Beijing’s top picks to both impress visitors and book out for special occasions.

LumDimSum Snapshots of TRB’s Indoor Dining Space:

Long Bar Stocked Heavily with Whiskey Bottles

Waiting Lounge with Floor to Ceiling Windows to Highlight the Strong Contrast of Contemporary Design within a Traditional Setting

It would be a shame for such a special dining establishment to serve anything but first rate food with five star service. Lucky for TRB, they’ve nailed both.

With Ignace behind this project, I wouldn’t expect anything less considering he really is the most poised and professional figure in F&B I have ever come across.  The perfect host, Ignace ensures flawless service from start to finish.

I was most impressed when each course was served simultaneously (we were a table of 8 pax) and to see personalized menus printed for each seat at our table.

LumDimSum Snapshots of My Private Lunch at TRB:

Amuse Bouche x2:

TRB’s Warm and Lavish Bread Basket:

Cauliflower Soup & Service:

Foie Gras with Sea Lettuce and Lobster:

Olive Oil Poached Black Cod with Spinach Veloute, Ham Saffron and Broad Beans:

Mid-Meal Refreshment with Iced Sorbet:

Carmelized Apple Tarte Tatin with Vanilla Ice Cream:

Chocolates and Madeleines:

Mini Macaroons:

Each course seemed better than the last and the dessert spread was ridiculous. Not only were we each served a mouth-watering apple tarte tatin, we were also given plates of chocolates, marvelous madeleines, and mini macaroons. It was impossible to decline such delicate desserts even after we were entirely stuffed to the brim.

If I was forced to pick a favorite part of our 4-course lunch meal, I would have to say that the highlight of our meal was the 2nd course- the foie gras with lobster. The combination of these flavors and texture was crazy good.

And going back over the photos, I’ve got to even give a shout out to their bread basket which was a combination of freshly baked breads that were savory and a nice complement to each course.  I found myself dipping bread into the cauliflower soup, pairing with the foie gras and even soaking up the sauce of my black codfish. Since each course’s portions were rather small, it was probably a good thing that the bread basket continued to make its way around the table throughout the meal.

If you are interested in seeing their full spread of dishes, you can check out their complete menu here. Still in their soft opening period, TRB is only open for dinner Monday through Saturday from 6PM – 10PM and bookings for private events.

Something to look forward to if you plan to stay in Beijing over the holidays – TRB has just announced today their “10 Days of Christmas Menu” featuring 12 dishes to choose from, available December 16-25.  Reservations can be made by emailing meet@temple-restaurant.com

Review of Temple Restaurant Beijing (TRB): #23, Shatan Beijie, off WuSi DaJie, Dongcheng District. Beijing. 100009 東城區五四大街以北，沙滩北街23号; Tel: 8400 2232

Best Part:

• It’s hard to pick out the best part about a venue that just seems so entirely perfect.  The venue itself is remarkable and something out of a movie. It’s old, rustic and raw with a dining space that’s contemporary in both design and furniture. Very cool contrast. 
• The service was among the best I’ve experienced in Beijing.  It was so impressive to see each course served simultaneously with our party of 8. I would even dare say the service is better than Maison Boulud.  But I wouldn’t expect anything less from Ignace Lecleire as he is the man when it comes to flawless service and professional hospitality. It’s refreshing to be served like royalty as I’ve become so jaded to horrendous service experiences living in Beijing.
• The food was perfectly prepared and the presentation was first class. 
• I highly recommend the foie gras with lobster. 
• A top pick for private events and dinners with special guests. It’s sure to impress all who enter through their gate. 

Comments:

• With this level of fine-dining, you can expect high prices.  But TRB is not unreasonable and it’s very much worth every pretty penny. For example, their most expensive main course is Pot-Roasted Lobster with Smoked Aubergine Caviar, Artichoke Barigoule, and Sauce Vièrge for RMB 290. How good does that sound?!
• I think some of the portions could be a little bigger, but maybe that’s just because I’m American and used to bigger portions.  I guess contemporary Euro cuisine is meant to be bite-sized. Granted, this is bigger than a bite or two, but pretty much just a hand-full of bites.
• I can imagine the private space in the temple would not have sufficient heating in the winters and I wonder if heavy rain would come through the roof there? There are always pros and cons to being housed in such an ancient cultural relic. Repairs must be a pain in the neck.
• It’s hard to find, so make sure you take note of the map below before blindly trying to make it to this venue on your own.  

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

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

GungHo! 2.0 Launches New Lido Branch TODAY

Last night, I was invited to a sneak peek of the NEW! GungHo! 2.0 branch in Lido and I before I knew it, 3 hours had gone by!  With a combination of media and business associates, all had come to see the new GungHo! Headquarters!

Located in the space of the old Pete’s Tex Mex, just west of Jenny Lou’s, GungHo! occupies a freakin’ monstrous space. They have taken over all four floors (basement for their Central Kitchen, 1st floor store, 2nd floor office space and 3rd floor GungHo! Culture Training Center), it’s a huge leap from their original mini-pizza joint in Gongti.

In their new space, everything is brand-spanking new.  The Central Kitchen space will soon be in full operation, able to accommodate up to 8 GungHo! restaurants (yes, they plan to expand ALL over Beijing).  They have tons of storage space, a designated hygiene area (we were all given hair caps to wear before we could step inside) and massive cooking area.  The 1st floor (for customers) is spacious, they also have giant kitchen, a long menu board and plenty of seating with tall benches and comfy stools. But my favorite bit has to be their top floor where GungHo!’s brilliant company culture is groomed and improved every day.

Click this article here for a taste of GungHo’s company culture training video.

LDS Tour of the New GungHo! 2.0 Lido Store:

B1 Central Kitchen & Storage

Designated Hygiene Area / 2nd Floor Office Space

1st Floor Kitchen and Customer Seating

3rd Floor GungHo! Company Culture Training Center

The GungHo! Dream Team

Back on the 1st floor, the menu remains the same (although there was recently a hike-up in GungHo!’s prices – click here for article), prices are still great value and their salads and pizzas have maintained their consistent taste of goodness.  Their salads are massive, I love their whole wheat crust pizzas and best of all, I love all the GungHo! smiling faces.

LumDimSum Snapshots of GungHo!’s Menu Items:

Best part of the evening was when Marketing Ninja, Rich Akers invited me inside for a try making my very own pizza creation!  I got to choose from all of their ingredients (from Black ham to Camembert cheese and Sweet Potato chunks) and their chefs gave me moral support every step of the way (I admit I can be quite indecisive when I’m overwhelmed for choice).

D-I-Y GungHo! Pizza ie, The Creation of the LumDimSum GungHo! Pizza:

In the end, I went for the following ingredients: Black Ham, Camembert Cheese (I just had to), mushrooms, sliced tomatoes, grilled chicken, sweet potato chunks.

Combining black ham with Camembert cheese and sweet potato chunks was a gamble, but the end-product was remarkable (Rich and Jade can testify, my pizza was DA BOMB) and I very well plan to submit my LumDimSum GungHo! Pizza Creation to the GungHo! Headquarters for menu approval ASAP!  :)

Me & My “LumDimSum GungHo! Pizza” Baby

LumDimSum Snapshots of the NEW! GungHo! Headquarters:

Congratulations to John, Jade & Rich on the New GungHo! 2.0!

SakeMANZO: New Restaurant Grand Opening Party

Already in soft-opening stages, the NEW SakeManzo (moved from its original location north or Solana Shopping Mall) has moved to the Tuanjiehu Neighborhood and they are hosting a grand opening party with (surprise surprise)…a massive Sake Party!

For this celebration, they will be featuring a sake competition where they will be showcasing over 40 different types of fine sake for all to taste and give points to.  After each sake has been voted on, they will determine the best sake of the year.  A sake brewer who they call “Toji” will also be attending the evenings festivities and will be available to discuss sake with all who are interested!

Sake aside, Manzo will also have a “tuna cutting show” and a buffet of Manzo’s dishes together with free flow beer and soft drinks.

Pre-sale tickets are only RMB 150 per person so don’t miss this chance and RSVP your spot now! Event Details and map below.

SakeMANZO Launch Party Event Details:

• Date: Friday, September 23
• Time: Doors open at 6PM, party starts 19:00-23:00
• Location: NEW sakeMANZO
• Address: Tuanjiehu Beisitiao, Chaoyang district. (  same place as ”味之厨“ at the google map)
• Ticket Price: Pre-sale ticket  RMB150, (RMB100 for VIP card holders); At door: RMB200 (RMB150 for VIP card holders)
• RSVP: 13522633130 (Okuyama)

Healthy Japanese Obentos is NOW Open in Central Park!

Beijing’s dining scene is getting bigger and better by the day.  Most recently, I had the best pulled pork sandwich of my life at Home Plate BBQ and now that Nathan’s Famous just opened their newest branch at Dongzhimen Raffles City, I’m eating their chili cheese dogs, Phillycheese steak sandwiches and onion rings on a daily basis.  Don’t get me wrong, this food is all fantastic, but eating this every day can take it’s toll.

In an effort to be healthier, I’ve recently been trying to eat more salads and lighter meals. On the prowl for a greater variety of high-quality, healthy cuisine, I’ve been eagerly waiting in anticipation for OBENTOS 本之味to finally open it’s doors in Central Park.

Located on the left side of The Place Cafe in Central Park, Obentos is a new, healthy and simple Japanese food concept centered on fresh salads, quality bento boxes and simple maki rolls. They officially opened their doors to public yesterday, September 15 and the place looks fantastic!  Simple, clean and pretty, I love their look and I love their Bento Box and take-away packaging!

Some dishes I’m extremely excited to try:

• Obentos Salad (RMB 28/48 for small/large size): Mixed greens, cucumber, red and yellow cherry tomatoes, julianne carrot, apple, Asian pear, daikon shoots, avocado, white and black sesame seeds and oven roasted pumpkin seeds with citrus ginger dressing.
• Fresh Tofu Salad (RMB 25/48 for small/large size): Mixed greens, cucumber, red and yellow cherry tomatoes, Ohitashi, julianne carrot, sushi ginger, sunflower seeds, bonito flakes, white and black sesame seeds with sesame dressing
• Beef Sukiyaki Classic Bento Box (RMB 56): Comes with choice of rice/salad, Sesame Ohitashi & egg, wasabi potato mash and mixed vegetables.
• Seared Sashimi Tuna Gourmet Bento Box (RMB 78): comes with choice of rice/salad, Kinpira lotus root & egg, miso ginger shiitake mushroom and braised root vegetables.
• Obentos Special Onigiri Rice Balls (RMB 15)
• Chocolate Tofu  and Green Tea Panna Cotta Desserts (RMB 20 each)

*Lunch bonus: All bento boxes and large salads include a complimentary miso soup and soft drink.

For all those close to the Central Park CBD area, Obentos starts delivery on Monday, September 19.

LumDimSum Snapshots of OBENTOS:

Stay tuned for a full restaurant review of OBENTOS coming soon!

Flamme will Spread like Wildfire

If you have not already heard about Flamme, the new steakhouse in Sanlitun Village, then I have no doubt you will soon.  Especially in Beijing, I find that good (and bad) word travels like wildfire. In this particular case, it’s been all good feedback and I must say, it’s lived up to its positive reputation.

Having just opened this week, Flamme has replaced the old Pepe’s Pizza location on the third floor of Sanlitun Village with the same chef who opened Element Fresh.  As a meat lover, I have been eager to find a new steakhouse and with luck in my favor, I happened to stop in on a Tuesday night, the only night of the week they offer 2-for-1 steaks! Already a reasonable price – RMB 98 for a 150g steak, 2 steaks at this price was a steal.

Greeted by a friendly hostess, we found seating outside and were then given a tour of the interior restaurant space.  Displaying a show kitchen by the entrance, customers can actually witness their steaks being grilled over an impressive giant flame (photo above).  Unfortunately the upstairs space was occupied, so I was unable to take a look (or any photos for that matter).

Interior space:

Outdoor Seating:

Once we all had a look through the menu, our adorable waiter came over and offered his well-versed menu recommendations, explaining each of his favorite dishes, their ingredients and service presentation.  Very impressive for a newly opened restaurant!

Here were the List of Menu Recommendations:

• Appetizers: Seared-Crusted Ahi Tuna (RMB 48) & Steak Sliders (RMB 48)
• Soup: Summer Vegetable Minestrone (RMB 28)
• Salads: Steak Salad (RMB 55) & other salads are served tableside
• Flamme House Steak 150g or 260g (RMB 98/138)
• T-bone steak for 2 – 540g (RMB 398)
• Rosemary Lemon Chicken (RMB 68)
• Sides (all RMB 18): Cloud Potatoes with Crème Fraîche, Grilled Asparagus, Baby carrots, North African style cucumber, Barley Pilaf, Sticky Rice Cake

Upon ordering, we were served Yorkshire Pudding as their house complimentary bread which I found quite unusual for a steak house’s choice bread.  Tasty as it was, it was quite sweet and more of a dessert than a appetizer.

For starters, we shared an order of Steak Sliders (RMB 48): ground steak, grilled onions, tomato relish which were tasty, but very crumbly. We then ordered the 2-for-1 house steaks special which came with a side salad and a choice of the following sauces: Habanero Hollandaise, Korean BBQ sauce, Wild Mushroom Sauce, Red Eye Gravy and Demi Glace (I recommend the thick, creamy Wild Mushroom Sauce).  To compliment our steaks, we also inclined to order the Cloud Potatoes with Crème Fraîche (RMB 18). Thick and creamy, the mashed potatoes were delicious and not too heavy. And for dessert, we ordered two orders of the Chocolate Peanut Butter Lava Cake (RMB 32): Manjari Chocolate (Valrhona) & Madagascar beans with white chocolate and peanut butter molten center with vanilla ice cream on the side – how amazing does that sound??  While it was gooey and rich, the dark chocolate cake was a bit bitter for my taste and I wished the teeny, tiny scoop of ice cream was a bit more.  Overall, I highly recommend the salads, steaks and the wine list is also very reasonably priced.

Review of Flamme: S4-33, Sanlitun Village, 19 Sanlitun Lu, Chaoyang District 朝阳区三里屯路19号三里屯Village3楼S4室, Tel: 6417-8608

Best Part:

• Every Tuesday, House Steak is 2-for-1!
• Menu & Drink Prices are all incredibly good value
• Staff are not only exceptionally friendly, they are also very knowledgeable of the restaurant menu and trained to recite well-versed recommendations along with dish ingredients and means of preparation.
• By the same chef who opened Element Fresh, you can count on quality ingredients and taste.
• They have Philippe Starck lights.

Comments:

• I definitely had luck on my side to pop in on a Tuesday for their 2-for-1 steak special, and even though this is by far their best weekday special, Flamme offers different drink/food specials every night of the week (Mon-Friday).
• The weather was perfect to dine outside, but the interior was also quite nice and the show kitchen is a nice touch.
• We ordered a carafe of their house wine, but I hear their cocktails are also worth trying.

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

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

25 and None the Wiser

25 is a pretty intimidating number. As a kid, I always associated the number 25 with being an adult – someone with a career, who is financially independent, at a prime age to get married and start a family.  Ok, I’m 2 for 3.  As a kid, I also wanted to be a Disney fairy-tale princess and meet Prince Charming at the age of 16.

I realize age is just a number and age is absolutely relative. But just I don’t feel 25; I feel like I’m still 16.  Maybe that’s because the last time I had a birthday party was when I turned 16.  Due to the awkward timing of having a birthday in early September, my birthday always coincided with the start of a new school year, when everyone is still sorting out their new class schedule and their new circle of friends or in most recent years, my birthdays have coincided with vacation time – which was nice to be celebrating in an entirely new, exotic setting, but also away from my friends, my family, my home.

So for the first time in almost a decade, I have reached the quarter century mark and I was ready to go BIG.

My Birthday Week Break-down:

Monday: Pre-Birthday Home-made Dinner & Movie

Tuesday: Birthday lunch & Birthday dinner at my favorite restaurant Kagen Teppanyaki followed by birthday drinks @ d. lounge

Wednesday: Post Birthday Dinner and Pre-Birthday Party @ GOSSIP Pour Femme at [Touch] The Westin Beijing Chaoyang

Friday: Post-Birthday dinner & drinks @ none other than Hatsune @ the Village

Saturday: Birthday Champagne @ Riviera’s Pool Party

Birthday Make-Over courtesy of the beautiful & talented Meili Autumn (CW’s Fashionista Editor)

Birthday Dinner Party & Drinks @ Karaiya Spice House

‘Bling-isine’ Champagne Limo Ride courtesy of BLING (Can be booked regularly through BLING)

After-Party @ BLING

Sunday: Birthday Recovery @ Capital M’s Opening

By the same people behind M on the Bund in Shanghai and M on the Fringe in HK, Capital M launched its official opening this Sunday, September 13.

Best Part:

• The bright & colorful painted artwork that runs along the walls of the venue
• The pointed roof-top lounge area
• The spectacular view from the spacious rooftop terrace of the Tian An Men Area
• The boxed fireplaces throughout the space really warms and illuminates the venue for a very romantic and intimate lighting in the evening
• Fabian, the restaurant manager, was very welcoming, attentive and a perfect host
• The food was fantastic – I particularly was pleased to be served fresh oysters, and some top picks included the beef bearnaise and smoked salmon with poached egg and spinach. WOW, gave a really great first impression
• Capital M will bring more attention to the Qianmen area
• The location is a great destination for afternoon tea or dinner after a day of sightseeing around heart of Beijing’s history and culture
• They are bringing Danish Smørrebrød to Beijing!!  (world-famous piled-high, open-faced sandwiches from Denmark!)

Comments:

• WARNING for girls with high heels: Taxis can not reach the venue and you must walk quite far to catch one home.
• With a massive space that fills over 400 seats both indoor and the outside terrace, it will be interesting to see who their regular clientele are and their incoming business post-launch period
• It will also be interesting to see how Capital M will compare and compete with the Legation Quarter’s supreme dining outlets.

This past week I have been living in a cloud of BIRTHDAY BLISS – birthday lunches, birthday dinners, birthday e-mails, birthday text messages, birthday FB wall posts…I’ve been down-right spoiled with love, it makes me wish every day was my birthday!  I truly feel blessed to have had such a happy and loving birthday week – Thank you to everyone for making me feel so special, this birthday exceeded all my expectations. It was better than I ever could have imagined or asked for.

Here are some of my favorite birthday shots: