A common refrain amongst patrons of Georgia’s Feast seems to be that, if they had to describe one characteristic of the restaurant they’d tell you about how friendly the staff is before letting you know all about their tasty dishes. In fact, the homey vibe at Georgia’s Feast is one of the reasons why we love it for a date night destination. While you won’t be getting any fine dining table setting or fancy cutlery, what you do get is good food and heartfelt service that feels like you’re being taken care of by a doting aunt.

Cheers to date night

Opened in 2015, Georgia’s Feast serves up Georgian (and international) classics. Restaurant director Muhammet Annayev has been a part of Georgia’s Feast team since it opened five years ago. The loving husband and father of a 1.5-year-old boy named Adam, knows all too well the importance of date night when it comes to keeping the romance alive in a long-lasting relationship. The romantic-at-heart met his wife in a café, and “from the first second I looked at her I knew I would marry her,” Annayev tells beijingkids. Years later, the couple still adores each other as if they’re still in that café all those years ago.

Georgia’s famous for their great food and wine, which makes Georgia’s Feast an ideal option for a no-stress date night. “Our idea of date night would be getting a table with candles and roses by the window, a bottle of Georgian wine, and of course Georgian food to share,” says Annayev.

Chicken in garlic sauce, also called Chkmeruli, (RMB 88).

Georgian cuisine is amongst the most popular of all former Soviet country cuisine, and back in the old days, Georgia was regarded as USSR’s number one kitchen. The team at Georgia’s Feast brought their country’s delicious pride and joy to Beijing and has been a comfort food favorite with Beijing foodies ever since.

Georgia’s famous for their wines

Amongst their guest favorites is the chicken in garlic sauce, also called Chkmeruli, (RMB 88). The generous portion of tender, juicy chicken gives off an aroma that fills the restaurant. Enough to induce food envy at the next table. While their Chkmeruli can be for one, we recommend sharing it with your better half so you can leave room to sample more classics from the menu. After all, sharing is caring!

The famous Adjarian khachapuri

According to Annayev (and anyone who’s tasted the Georgia’s Feast specialty), if there’s one thing on the menu that you must try, it’s the Adjarian khachapuri, traditional Georgian cheesy bread. Now I don’t know about you, but they already had me at cheese and bread. The freshly baked boat-shaped bread is filled with cheese in the middle and topped with an egg. To eat, rip off pieces of the crust and dip in the warm ooey-gooey cheese. Khachapuri is the country’s national dish and it’s such an important part of Georgia’s culinary heritage that it’s currently in the process of becoming a UNESCO Intangible Cultural Heritage of Humanity.

To my fellow food-loving lovebirds planning their next night out on the town with their better half, a laid back evening of wine and carbs is just what we need to unwind and relax.

Georgia’s Feast
Daily, 11.30am-2am
2 Sanlitun North Street, Chaoyang  三里屯北小街2号
(8448 6886)

KEEP READING: Date Night on the Move with Lost Plate’s New Dinner Tour 

Photos: Uni You

This article appeared in the beijingkids 2020 May issue

In Beijing, we are spoiled for choice over the growing number of high-quality international restaurants introducing their unique flavors to locals and expats. This can be overwhelming when you are just getting to know the city or even your neighborhood. Also, ubiquitous sources like TripAdvisor are notoriously in the dark about what’s not only the latest and greatest in Beijing F&B but also which venues are the stalwarts of the scene. Not to bash the vital work they do globally, but how can they be expected to know where the real foodies go without putting in the legwork. That’s our job!

These listed eateries are not only places that we consider are doing something important on the international food scene and adding to the overall uniqueness of eating out in Beijing, but they are also some of the survivors of the capital’s ever-changing dining scene. Night after grueling night, these restaurants have proven that they are worthy of your patronage by consistently providing some of the most comforting and nourishing foods imaginable. And, it goes without saying that these are just the tip of the iceberg! 

Biteapitta
(Israeli)

This is simple Middle Eastern food, done well. Biteapitta is justifiably famous for their pita bread, into which all manner of delicious things are stuffed, most notably creamy hummus and knobby homemade falafel. Said pita sandwiches are perfect for a grab and go lunch, but those in search of a more substantial meal have plenty to choose from too.

Daily 11am-11pm. 2/F, Tongli Studio, Sanlitun Houjie, Chaoyang District (6467 2961) 朝阳区三里屯后街同里2层

Caravan
(Moroccan)

Since opening in 2015, Caravan has established itself as a staple hangout in the old embassy area near Ritan Park. Caravan is a food paradise for those looking for hearty Moroccan staples like Mechoui lamb shank, shakshuka brunches, and couscous Fridays, while also maintaining its place as a music haven when the sun goes down for those that believe that good tunes and open mic nights help with the digestion.

Mon-Sat, 11am-11pm. 44 Guanghua Lu, Chaoyang District (8563 0801) 光华路44号

Hatsune
(Japanese)

While this place has superb Japanese staples, there is also a hint of Californian flavor here that has made it a Beijing staple on the dining scene since 2001. That’s a very long time in Beijing years! This is where you go if you want some expertly crafted rolls (not doused in mayonnaise), nigiri, and a whole range of other creative dishes that aren’t necessarily traditional, but you can bet will leave you satisfied.

Daily 11.30am-2pm, 5.30-10pm. F/3, S8-30, Bldg 8, Sanlitun Village South, 19 Sanlitun Lu Chaoyang District (6415 3939) 朝阳区三里屯路19号三里屯Village南区8号楼S8-30

Hon Kaku
(Japanese)

If you are looking for Japanese cuisine that’s authentic yet affordable, this is one of our favorites. Owner, Chef Li Weitao, worked in Tokyo for over eight years before opening Hon Kaku nine years ago, and it has since become a secret destination for both locals and Japanese alike looking for traditional Edogawa Sushi. We recommend the nigiri set menu, which is served with what is likely the best miso soup we’ve ever tasted. But this is honestly just a summary of this spot that needs zero marketing or promotion to boost its business or attractiveness to lovers or great Japanese food.

Daily 5-11.30pm. Rm A101, 1/F, Shifanghaoting, 16 Xinyuan Nanlu, Chaoyang District. (8453 1105) 本格, 朝阳区新源里南路15号世方豪庭一层A101

Saveurs de Corée
(Korean)

This Korean gem has bounced around a number of locations in the hutongs but now sits on the second floor of the Rum Copacabana Hotel in Dongzhimen. While many of its recipes are classic Korean fare, it is delightfully sophisticated and lite and proven to be a longstanding favorite for many in the center of the city. While the portions are on the petite side, they do not use MSG, and there are even vegan options to explore for those with dietary restrictions. Budget-conscious diners can also opt for their daily lunch specials between the hours of 11am-2.30pm.

Daily 11am-2.30pm, 6pm-10.30pm. 2/F, 22 Dongzhimen Bei Xiaojie, Dongcheng District (5741 5753) 东城区东直门北小街22号2楼

Mercante
(Italian)

This restaurant serves up classic homestyle Italian cuisine. A real survivor as they’ve been open and thriving in Fangzhuanchang Hutong for the past seven years despite the great bricking of 2017 and still seem to be thriving in their cozy spot. Mercante specializes in regional cuisine with a focus on signature handmade fresh egg pasta (tagliatelle, pappardelle, ravioli, tortelloni), use of premium quality Italian cheeses, and cured meat from small producers.

Tue-Sun 6-10.30pm. 4 Fangzhuanchang Hutong, Dongcheng District (8402 5098) 东城区方砖厂胡同4号

Bottega
(Italian)

We love to jokingly consider this place to be a high-end Olive Garden, but it’s actually so much more. Bottega likely gave us our first ever taste of an authentic Napoli Pizza, and henceforth ruined our chances of ever achieving our ideal waistline. Though, in a fight, the perfect pizza will win over the “ideal” figure every time. Make sure to complete this authentic Neapolitan experience with their wagyu beef carpaccio and six-hour-cooked beef ragu rigatoni.

Daily noon-2am. 2/F, Nali Patio, 81 Sanlitun Lu, Chaoyang District (6416 1752) 朝阳区三里屯路81号那里花园2层

Side Street
(Indian/American)

We all need some over-the-top comfort food on occasion, but what makes this place so special is its masterful combination of flavors spanning both Indian and American style cooking. You can expect hearty burgers like their K.O. with secret sauce or The Mountain, both of which were created in an ambitious attempt to win this year’s Burger Cup. While sadly Side Street didn’t win, they certainly shot for the moon and landed among the stars of Beijing’s bar food scene.

Daily 5pm-late. 113-02 Jiaodaokou Dongdajie, Dongcheng District(156 5280 3365) 东城区交道口东大街113-02

Georgia’s Feast
(Georgian)

Georgia’s Feast was a favorite from last year’s Dining Out column in beijingkids. We went there with little knowledge about what to expect from this celebrated Eurasian cuisine, but were delightfully astounded by their spread of brightly colored balls of pkhali; beef baked with tomatoes and mushrooms, topped with cheese; and Tbilisi-style Lamb Shashlik. If you’re looking for something new to spice up your palate, then Georgia’s Feast is a real find.

Daily 11.30am-3pm, 5-11pm. 2 Sanlitun Beixiaojie, Chaoyang District (8448 6886)格鲁·秀色西餐厅：朝阳区三里屯北小街2号

Pebbles Courtyard
(Mexican)

Pebbles Courtyard is nestled in Wudaoying Hutong, Dongcheng District, and delves into the farther reaches of Mexican cuisine, boldly bringing less familiar dishes and flavors to the plates of Beijingers. If you are a snob about your Mexican food, then this is the place for you. Owner and Head Chef Ray Heng learned his chops from Chicago-based celebrity chef Rick Bayless, who is one of the world’s foremost experts on Mexican cuisine. Start with the tacos (on Taco Tuesday!) using homemade corn tortillas, then work your way through a lengthy list of decadent mains like the Camarones Con Arroz (char-grilled shrimp served with shrimp crackers on rice), or the Carne en su Jugo (flank steak).

Daily noon-11pm. 74 Wudaoying Hutong, Dongcheng District (8404 0767) 东城区五道营胡同74号

3 Little Pigs
(American)

Andy Horowitz started his craft sausage business with an RMB 3,000 loan from a friend and has since become a common fixture on the food festival circuit. In 2018 he decided to expand with the opening of 3 Little Pigs, becoming a Beijing favorite for his creative American comfort food. His menu includes his delightfully authentic Rueben sandwich, Philly cheesesteak, and his Beijing-famous burger selection. And yes, here you can still buy some of the best sausages and bacon in the city.

44 Xiezuo Hutong, Dongcheng District (151 0168 5397) 东城区协作胡同44号

Pachapapi
(Peruvian)

Pachapapi wears its Peruvian heart on its sleeve, and nowhere is this more apparent than their choice of décor, which takes its influence from the vibrant aesthetics of Peruvian pop culture. The food ranges from a variety of ceviche to Japanese fusion dishes, also known as Nikkei. Their signature Pacha roll (RMB 78) features shrimp and avocado topped with a heaping mound of squid ceviche, while crunchy quinoa adds textural contrast and a distinctively Andean ingredient. Above all, we’ve always appreciated how they were able to climb from a small pop-up in Guomao to the lively dining institution that it is today.

Daily 11.30am-2pm, 6-11pm (kitchen). Rm 105, 1/F, Jinshang, 20 Xinyuanlixi, Chaoyang District (6461 8968) 朝阳区新源里西20号金尚写字楼1层105室

Photos: the Beijinger, beijingkids

This article appeared in the beijingkids September 2019 Family Foodies issue

Copenhagen, Bulletproof, The Zone, South Beach, Atkins, TLC, Mind, Ketogenic, Whole30, Low FODMAP… What do all these names have in common? They all refer to diets. Some are very healthy and others not so much. The word diet has many negative connotations, as it’s often associated with restricted eating, deprivation and hunger. Have you heard that diet has the word DIE in it? Joking aside, going on a diet means that someone has a specific health goal in mind, but the word diet simply refers to the food a person eats on a regular basis.

I’d like to focus on what we should be eating on a regular basis, not the things we’re often told to avoid. If we eat more healthy foods, they will naturally crowd out the less healthy items from our diet. Vegetables are the number one thing most people need to eat more of. These come in all shapes and sizes, all kinds of colors and unique nutritional profiles. Each vegetable has their own specific combination of vitamins, minerals and micronutrients, pigments like anthocyanins, carotenoids and xanthophylls, flavonoids like catechins, hesperidin and resveratrol, and sulfur-rich compounds like allacin, and sulfuraphanes, to only name a few. These have multiple health benefits, too many to list here. Fruits also contain many of these nutrients. They’re a rich source of a long list of vitamins, minerals and other phytronutrients (phyto meaning plants). I have to admit, it drives me crazy when I hear that fruits “…are just filled with sugar and fiber”. That is so far from the truth! Generally, fruits should also be an important part of our regular diet. It doesn’t mean that we need to eat fruits in the same quantity as vegetables, but they do provide nutritional diversity which is something we need.

Another important feature of a healthy diet is fermented food. These foods contain probiotics, the helpful organisms that inhabit our digestive tract, our respiratory tract, our skin… in essence, every part of our body! These organisms can include bacteria and fungi, and are referred to as the human microbiome. According to a study published in 2016 in the journal PLOS Biology, bacteriamake up about half the number of cells in the human body. There’s a lot of research going into studying our microbiome, with more and more evidence that they play a role in mental health, body composition, cardiovascular health, immunity and more! Probiotics can be found in fermented veggies, yogurt, kefir, yakult, natto, and kombucha.

Finally I wanted to give a shout out to fiber. Some may think fiber is just something extra our body doesn’t digest, and thatit doesn’t provide any nutritional value, that’s not the whole truth.Fiber consumption is linked to decreased cancer risk, it helps balance blood sugar, stabilizes cholesterol levels, and has many other benefits. Let’s give fiber some love, becauseit also supports a healthy microbiome. Fiber feeds the probiotics in our gut, it helps those little guys thrive so we can thrive too. Fiber rich foods include beans, legumes, whole grains, fruits and vegetables.

Now I’m not saying there aren’t times when we need to be more careful with what we’re eating.This is the case when people have a medical condition or have unique health goals. Some people may be allergic or have sensitivities to certain foods. What I mention above are general suggestions. For the love of food, don’t avoid tomatoes because they have too much sugar! Eat naturally, include more things that come from the ground or a tree, and you can’t go wrong.

This article appeared in the beijingkids September 2019 Family Foodies issue

In an effort to further clean up the Beijing Subway, authorities are now imposing several new regulations that aim to crack down on “uncivilized” behavior.

The new regulations, which came into force on Wednesday, target behavior such as entering the subway without a ticket, occupying multiple seats, eating on the train (unless you’re an infant), and selling products or engaging in marketing activities, according to a document published by the Beijing Municipal Commission of Transport.

Certain regulations that first came into effect in 2016 have also been updated and now not only include restrictions on smoking but also a ban on the use of e-cigarettes, using folding bikes or hoverboards, lying down, playing loud music, loitering, and taking advantage of the sweet sweet air conditioning (it will be interesting to see how they determine that one). Additionally, people who refuse security checks will be unable to enter the subway, according to China Daily.

Anyone caught lounging or ducking gates will be docked personal social credit points, which may result in the individual being banned from public transport and even prohibited from flying or taking trains. Luckily, perpetrators can earn back the state’s trust by devoting volunteering hours to the very service they sullied: the Beijing Subway! Fun.

For us foreigners, there’s still no word on how infringements will affect our score, or if we even have one at all. Either way, many are too busy dodging the police on our unregistered scooters above ground to be concerned with what’s happening down below.

Image: Weibo

Recently I decided to be more proactive in helping my family to eat more healthily with a complete overhaul of the way we usually eat breakfast, lunch, and dinner. It’s easy to find yourself in a never-ending cycle of relying on the very wide selection of online food delivery platforms at your disposal to feed you and your family, without having to lift a finger – but for scrolling, selecting and paying online for your take out!

We used to make excuses about our weekly take out orders with spiels about how much cheaper it is to order in rather than cooking from scratch, and secretly I knew this was a fallacy. You can shop locally for fresh and sometimes organic ingredients to whip up quick, tasty, healthy, and even zero waste meals for the whole family for under RMB 100, particularly when using ingredients you already have stocked up in your pantry and buying vegetables you can cook in different ways throughout the week with only the need to stock up on your choice of meat or vegetable options.

My spicy Scotch Patch Chicken and Quinoa salad was a breeze to make and was prepared, cooked, and eaten within an hour! If you’ve never ‘scotch patched’ a chicken, fear not! It’s easy and helps a whole chicken to cook evenly in the oven. Quinoa cooks similarly to rice and is a less starchy staple, full of vitamins, high in protein, and awesomely versatile.

Ingredients:

1. 1 whole chicken
2. 1 cup quinoa
3. 1/2 cup coriander
4. 1/2 cup sliced celery
5. 1/2 cup sliced cherry tomatoes
6. 1/2 cup broccoli
7. 1/2 cup of button mushrooms
8. 1/2 cup pistachios
9. 1/2 lemon
10. 2tbp olive oil
11. 1tsp sea salt
12. 1/2 red onion

Marinade:

2. 1tbp Cajun seasoning
3. 1tbp paprika seasoning
4. 1tbp white wine vinegar
5. 1 clove of garlic (crushed and finely chopped)
6. 1tsp sea salt
7. 1tsp ground black pepper
8. 1tbp olive oil
9. 1 red chili (deseeded if you want less heat)

Method:

1. To start, wash your chicken thoroughly under cold running water, squeeze a little lemon over the chicken and inside the cavity and rinse. Place the chicken on a dry surface and pat down with a clean kitchen towel or tissue paper. Using kitchen scissors, cut along the right side of the spine to cut through the whole chicken to the other end. Do the same on the other side and remove and discard the spine. Turn the chicken over, cavity facing downwards and flatten with the palm of your hand. You may need to push down on the thighs until you have an evenly scotch patched chicken. Cut a few slits in the chicken and place on greaseproof paper on top of an oven tray.
2. Take all the marinade ingredients and blend together. Take a marinade brush (or use your hands) and cover the Chicken on all sides. Cover and leave for a few minutes (if preparing in advance, marinade overnight in the fridge), then pop into a preheated oven at 180C. Cook until the skin is crispy and the meat is cooked through (30 – 40mins). For extra crispy skin, turn up the temperature to 200C for the last 6-10 minutes.
3. While your chicken is cooking in the oven, add two cups of water to a pan and one cup of washed quinoa. Bring to the boil and then simmer for 6-10 minutes. Fork through and place in a bowl over ice to cool.
4. Dice the mushrooms and dry fry until brown, add a little olive or coconut oil and add little florets of broccoli into the pan. Stir fry until cooked and leave to the side.
5. Chop up the cherry tomatoes, celery, red onion, and coriander and add to the cooled quinoa. Stir in the broccoli and mushrooms. Drizzle over the olive oil and a squeeze of lemon. Season with sea salt and combine. Finally, add a few pistachios and set aside.

When the chicken is fully cooked, place onto a wooden chopping board and garnish with red chili and coriander. Place the quinoa in a bowl and serve on the board. The chicken should be melt-in-mouth and easily removed from the bone.

Enjoy and don’t forget to share photos of your own scotch patch chicken when trying out this recipe.

Photos: Nicole Bonnah

It’s noticeable how many of the products featured in Shunyi Family Foodie have been “comfort food”; that authentic taste of home so hard to recreate in foreign lands. And no food is more comforting than versatile and satisfying pasta.

Of course it’s easy to get pasta in Chinese supermarkets, and even jars of sauce. But the pasta is dried, and the sauces mass produced, packed with sugar and preservatives.

So it’s no surprise to find that someone has filled that niche, producing pasta and sauces like mamma used to make. It may come as more of a surprise that that person is not Italian but Spanish. We asked Jorge Cordero to tell us more.

“My passion for making pasta started long ago,” he said, “when I was living on a small island in Spain, called Fuerteventura. At that time there was a large number of people coming from Italy, Uruguay and Argentina, where there is a great tradition in making fresh pasta. I was lucky enough to have the opportunity to work for several years in a restaurant-pasta factory, run by an Uruguayan family with Italian roots, the Cabbanos, where I learned all the basic skills to make fresh homemade pasta and pizza.”

In 2011 he and his wife set off to explore the world.

“After a year of adventures, we ended up coming to Beijing, where my wife found a job as a teacher. After working different jobs, I decided that I wanted to start my small business of making fresh homemade pasta, La Factoria. I started selling pasta twice a week to the teachers of Beijing City International School (BCIS), and many people have encouraged me to expand it, to reach out to more people. So far the support has been amazing and I am very appreciative of the overwhelmingly positive feedback I have received, in only a short time.”

Spag bol and macaroni cheese are staples for my family, with the occasional venture into seafood linguine at weekends. So my kids were enthusiastic about the arrival of Jorge’s ravioli and sauces. They come in little boxes, like cream cakes – this is to protect the delicate fresh pasta, but does make them feel more exciting, like you’re unwrapping a present.

With three pastas and four sauces, we held back the bolognese, to try with some spaghetti. Seven pieces of ravioli was a little awkward for a family of four, but we worked out a rotation system so everyone got to sample each combination.

Noah (12) looking forward to his pasta

First up was spinach and mozzarella. I have attempted pasta making myself, in the UK where I had a kitchen full of gadgets, and the process involved a lot of cursing, followed by fairly stodgy, clumpy results. I therefore have the greatest admiration for Jorge’s fine, light ravioli. I quickly realized they’re best cooked the right way up; they float in the boiling water, and the thicker base pasta cooks through without overcooking the filling.

Spinach and mozzarella ravioli with tomato sauce

“They’re like dumplings, but tastier,” Noah observed. “And Italian.”

My wife noted that they were packed with filling, and no water squirted out as it does with cheaper pasta. The rich tomato sauce was noticeably fresher than the shop-bought equivalent.

Next came something a bit different, ricotta and walnut ravioli, which we paired with red pesto. This was an instant hit, nutty and delicious.

Ricotta and walnut mozarella with red pesto

The final combination was ham and mozzarella with funghi sauce.

Ham and mozarella ravioli with funghi sauce

“Carnivores would love this,” Noah said, and it was certainly a meaty treat.

Because they’re fresh, Cordero recommends cooking his products the next day at latest, or freezing them immediately. However we risked holding onto the bolognese until the following evening, when I boiled up some dried spaghetti to have with it. Cordero’s sauce was sweet, with finely ground beef, and surprisingly delicate compared the sort of big pot I cook up for a weekday supper.

Cordero’s attention to detail extends to delivering his products personally, as his business gradually grows.

“My passion for cooking motivates me to always experiment with new flavors and recipes to create new types of pasta,” he said. “I am hoping that more people will enjoy my food as I expand little by little.”

Photos: Karen Killeen

Okay, now that ayi went home for the holidays, it’s time to go out and about. Thanks to the lovely editors at The beijinger who compiled a list of eateries that are scheduled to remain open during the holidays, you are just in luck to find out what’s happening. In our search to get play centers open during the holidays, we only found that the Adventure Zone at the Kerry Center will be open. If you know of a place still open, please put that in our comments section below.

The Rug’s smoked salmon eggs benedict croquette

Sanlitun/Liangmaqiao/CBD
The Big Smoke – Open 5pm-late
Chat Room by the Rug – Open as normal except Jan 28 10am-6pm
Crêpanini – Open as normal except Jan 27, 10am-5pm; Jan 28-29, 11am-6pm (Parkview Green) and Jan 27, midday-6pm; Jan 28-29, midday-7.30pm (Nanluogu Xiang)
Ganges Indian Restaurant
Great Leap Brewing (all locations)
Hatsune (Sanlitun)
Hatsune (Kerry Center) – Open as normal except Jan 27 11.30am-5pm
Home Plate BBQ
Karaiya
Moka Bros (Sanlitun, Solana) – Open as normal except Jan 27 closing at 5pm, closed Jan 28
Moka Bros (The Place) – Open as normal except Jan 27 closing at 5pm, closed Jan 28, Jan 29 11am-6pm
Mosto – Open as normal except 5pm Jan 27-28
Q Mex
Saigon Mama – Open as normal except Jan 28-31 from 12-8pm
Tavola
VSports
Caravan

Go have a burger at Plan B

Shuangjing
The Brick
Plan B – Open 3pm-late Jan 27-Feb 2

Hffousa’s avocado shrimp salad

Lido/Wangjing/798
Ganges Indian Restaurant
Hffousa Taco
Tiago – Open 11.30am-10pm

Gulou/Dongzhimen/Dongsishitiao
8-Bit – Open 6pm-2am (including Monday, Jan 30), closed Jan 27
Crêpanini – Open as normal except Jan 27, 9.30am-11pm; Jan 28-29, 11am-11pm
Great Leap Brewing (all locations)
Hutong Pizza – Open as normal except closed Jan 26-28
Ramo – Open 5pm-11pm
Slow Boat Taproom

Photos: thebeijinger.com, mindfoolme.com

The festive season is always an excuse to overindulge and have more cheat meals than you care to admit, well at least that’s what I do. The slow slide to meal cheating starts at Thanksgiving and doesn’t stop until after the Chinese New Year. This holiday season do something different by learning from health and nutritional coach, Camila Betin. Betin is the executive chef at Factory Fresh and has been a big providing her customers with healthy food options. She’s also an ISSA Fitness Nutrition Specialist.

The goals set out by each person, be they to lose weight, get healthy, or increase one’s energy, Betin will sit down with you to help you come up with a plan and help you implement it. She says, “I will help you to implement small changes, little by little, at a pace that’s comfortable for you so you can meet all health goals.”

This program will cost you RMB 3,000 right now as Betin has a promotion going on right now. After the promotion the price will be RMB 5,000. So what’s included in the package:

• a meal plan customized according to your needs and goals
• 3 initial meetings followed by 5 bi-weekly appointments
• 3 new superfood recipes at each appointment
• Everyday support and accountability
• Training on grocery shopping and complete grocery shopping list
• 3 course healthy menu cooking class
• Discounts at FACTORY FRESH and at her gym partners

You can reach Betin on WeChat – Camila – Factory Fresh or email her on camila_betin@hotmail.com. You can also follow her on Instagram – cami.gourmet.fit and www.facebook.com/cami.gourmet.fit

Photos courtesy of Camila Betin