On a beautiful sunny day, I decided to take my four-year-old daughter on an adventure to the Dragon Planet Restaurant in Solana. Little did I know that this lunch would turn into a truly unforgettable experience for her.

As we walked into the restaurant, my daughter’s eyes lit up with excitement. She’s obsessed with dinosaurs, and seeing the giant skeleton of a T-Rex and pictures of her favorite dinosaurs on the walls had her shouting in excitement, which was totally fine because the place caters to kids and they’re used to excited little voices. But it wasn’t just the atmosphere that captured her attention.

The food at Dragon Planet Restaurant was actually good. Most of the time at these gimmicky restaurants, you know you’re not going for the great food so all you’re expecting is stuff that’s relatively edible. But the dishes we ordered were actually tasty. Mushroom pizza was baked fresh, pesto pasta was excellent, and their sausage platter was a great one for the whole table to share. My daughter happily munched on her favorites, her face beaming with satisfaction.

However, the highlight of our visit was undoubtedly the live bearded dragon lizards. These gentle creatures were available for all guests to pet while dining. My daughter was absolutely thrilled. She went from being too scared to touch them to happily letting the little lizard crawl on her head by the end of lunch. Watching her interact with these unique animals was a sight to behold. It was a moment of pure joy and discovery.

At Dragon Planet Restaurant, it wasn’t just about having a meal. It was about creating memories. My daughter left with a heart full of happiness and a newfound love for bearded dragon lizards. If you’re looking for a place to take your little ones for a unique dining experience, look no further than Dragon Planet Restaurant in Solana.

Find it:
Shop L-VD1-21, 1/F, Bldg 2, Solana, Chaoyang District (Northeast of Steakhouse)
Tel: 15801275556

Want more family-friendly restaurant recommendations? Join the FamFriendlyEats WeChat group and get real recommendations from other families in Beijing. Add TBJButler on WeChat to request to join.

Images: Mina Yan

Darn, it’s getting cold! So it’s perfect timing that I found SìPasta and its signature pasta offering of Spaghetti Alle Parmigiano Reggiano that is prepared piping hot and fresh on an actual cheese wheel.

*Not the actual dish – it looks way better in real life

SìPasta has been around for a couple of years, but its discreet location on the first floor of the basement in Liangmaqiao’s Grand Summit makes it almost a well-kept secret. Even though I’ve frequented PokeGo, which is directly opposite of the restaurant, I have somehow missed this until now.

The restaurant is decorated in hues of deep red and fresh white, featuring quaint touches of hand-painted ceramic lamps and colorful crockery. A keyboard on a stand tells us that live entertainment is offered here, most likely in the evenings. High chairs are available for young ones and the restaurant is spacious enough to accommodate strollers.

SìPasta’s menu covers classic Italian offerings – from bruschetta to Neopolitan meatballs (RMB 38 for 3, highly recommended), pizza, and, of course, pasta. While everything we ordered was perfectly satisfactory, what I will be returning for is definitely the restaurant’s signature pasta dish. While it usually comes with truffle paste, I asked to forgo that and have the spaghetti alle Parmigiano Reggiano plain, with just black pepper to taste, and it warmed the cockles of my belly and heart. It was so good that my kid gave up his pappardelle alle Bolognese ragù to share mine instead!

Drinks-wise, you’ll be happy to know they offer wine by the glass and that their spritzes are delightfully delicious. I was personally very grateful for the soothing warmth and comforting flavor of the orange & cinnamon tea (RMB 25 with free refills).

The service at SìPasta is patchy, with the day’s floor manager being prompt, friendly with the kids, and understanding, while the other servers were slow and easily confused by our specific instructions. Any hassle was avoided as the empathetic manager took over our orders and everything went well.

Get more reviews like this when you’re out and about and need a place you can trust, by following the jingkids international account on Dianping. Scan the QR code below!

Images: Vivienne Tseng-Rush

KEEP READING: Sweet & Sour Pork, Served Cold on Ice? Yes Please!

If you have any Singaporean, Malaysian, or Indonesian friends and have ever celebrated Chinese New Year with them, then you probably had the good fortune to taste a pineapple tart. If you haven’t, well you’re in for a treat!

Firstly, forget the image of canned pineapples with a custard cream filling in a tart base, the southeast Asian pineapple tart is a thing of beauty in the form of an open-faced flower-shaped pastry, topped with a dollop of pineapple jam purée. Its origins are as rich and convoluted as the race credited with its creation – the Nyonya, the interracial descendants of Hokkien immigrants who raised their families in Southeast Asia.

To add to the confusion of pineapple-related pastries, there exists a Taiwanese version, 凤梨酥 ((Fèng Lí Sū) which should be more accurately called pineapple cake, while the Southeast Asian version translates into 黄梨饼 (Huáng Lí Bǐng). Both do use pineapple jam purée but the main telling difference is that the original Taiwanese Pineapple Cake filling was not purely pineapple but mixed with a considerable amount of cooked winter melon purée. This resulted in the Pineapple Cake becoming sweeter, softer, and less chewy compared to its Southeast Asian counterpart. Another difference in the pineapple filling is that it is cooked together with maltose and does not contain any spices in the filling, so it lacks that tangy taste that the Southeast Asian pineapple tarts offer.

According to food writer Chloee Lee, “The tart finds its origins far back in the 1500s when the Portuguese Empire conquered the Malay Peninsula, notably Malacca during their 130-year colonization period. Incorporating salt into dough, by rubbing butter into flour, was a unique Portuguese way of making pastries, which was adopted by the Peranakan Nyonyas in their dough-making process. Eventually, they incorporated this method into their homemade pineapple jam which was made due to an abundance of domestic pineapple production under the hot tropical climate in the Straits of Malacca, and thus the original pineapple tarts were first invented. As a result of this technology transfer, our tarts have become buttery and crumbly in texture, with undertones of savoriness due to the addition of salted butter into the dough.

Today, pineapple tarts are almost exclusively found during the Chinese New Year as people tend to consume it for its symbolism of auspiciousness and prosperity in the new year ahead. This is also because the Hokkien word for pineapple is ‘Ong Lai’ (huáng lí, 黄梨) which is a homophone for  (wàng lái, 旺来), roughly translated to “the arrival of wealth and luck”.”

When I first started writing this article, I wanted to share my cousin’s recipe for incredible homemade pineapple tarts, which is one of the core products in her baking business.

But after discovering how tedious and painstaking the entire process of making pineapple tarts from scratch is, plus the fact that she wouldn’t reveal her secret ingredient, I managed instead to find a source of equally amazing pineapple tarts right here in Beijing. That is none other than fusion restaurant Mulu, owned and operated by a Malaysian family. When the fruit is in season, they can offer a jar of the Southeast Asian pineapple tarts, about 25 pieces, at RMB 168 before shipping. Contact ilovemulu or ilovemulu2 on WeChat to place an order!

For more family-friendly dining recommendations, add TBJButler on WeChat and request to join the FamFriendlyEats WeChat group.

KEEP READING: Jacopo Bruni’s Secret Cookie Recipe Will Deliver All the Comforts of Home

Images: Pexels, Mulu

A parent’s job is never done. Even when kids are all grown up, parents still a large amount of time worrying about their children’s safety and future. Ask any empty-Nester and they will tell you. The dynamic also shifts slightly where the children take a parental role, taking care of their parents now advancing in age and unable to do all they were able to do in the past. For a lucky few empty-nesters, quiet retirement can be staved off by pursuing passion projects. Some continue to work well into old age, meaning their children worry less about them and their financial security. But what happens when such passion projects in the way of businesses are affected by an unexpected global pandemic?

For Mr. Kim Loh and his wife Mrs. Ping Ping Loh, operators of Nyonya Kitchen, the silence of their empty-Nester lives were balanced out by the bustling nature of running a popular restaurant in the heart of Beijing. But when COVID-19 struck, it shook the confidence of these Beijing veterans who also lived through the SARS outbreak of 2003. At a time when businesses are facing mass closures despite Beijing slowly returning to normal, Mr. and Mrs. Loh contend with the lasting damage inflicted on Beijing’s expat entrepreneurs, forcing them to reevaluate, re-strategize and even contemplate closing what has now become a mainstay in Beijing’s restaurant scene. Mr. and Mrs. Loh stand as testaments to just how far entrepreneurs are willing to go to salvage what is left of their businesses even when the odds are stacked up against them.

How long has the business been in operation?

Our most recent restaurant opened on 31st March 2017. Our first restaurant started in December of 2004 in GaoJiaYuan, near Lido Hotel, Chaoyang District.

 How long have you and your family been in China and what made you decide to move this Far East?

We came here in September 1991 after Kim Loh was seconded here by KFC Malaysia to operate their three joint ventures in China as their Chief of Finance. Our boys were 6, 4, and 1 years old.

What were you and your family’s initial reactions when COVID-19 first hit the news?

All our three boys are now married and living in different parts of the world. Our eldest son is living in Lausanne, Switzerland, our second son in Dallas, Texas, and our youngest son in Melbourne, Australia. When COVID 19 first hit China, we had just returned from Melbourne, Australia after visiting with our youngest son’s family over Christmas and New Year.

Initially, we were not too worried as we had gone through the SARS Epidemic in Beijing. As the news from China went out on the seriousness of the Virus, our three sons were rather worried for us. Initially, we were asked to get out and return to Melbourne to live with our youngest son there. However as time went on with flights being canceled and Australia’s restriction on all travelers from China, this plan has to be put on hold.

What were your expectations as far as the virus and its effect on daily life and business in Beijing?

We expect that business will be very badly affected and many will close permanently as people will get used to social distancing and working from home. As the economy goes into recessions, people will have less money to spend and will not be going out to restaurants for meals as much as before. There will be a lot more meals on deliveries and take away.

What has been the reality for you and your family during the peak of the virus?

As our restaurant was closed during the peak of the virus, we had no income and have had to live on our savings and spend as little as possible. We planned to close the restaurant and leave Beijing as we were not sure how long this situation would last.

How, if at all, has your business been affected by the current situation?

It has been very bad for our business as we were closed for two months and when we reopen sales have dropped to about 30% of our normal takings.

What form of support have you received from the expat community here in Beijing for both your family’s and business’s well-being?

As we were planning to close the restaurant, an expat investor offered to take over the operation of the business as he felt it will be such a shame to close down the Nyonya Kitchen which has been serving authentic Malaysian cuisines for so many years in Beijing. When we reopened many expat customers came to patronize our restaurant and we are thankful for their support.

 Do you believe the current situation will permanently change the face of business in Beijing?

We do not think it will permanently change the business situation but it will take a long time to return to normal as before.

As the city continues to return to business as normal, what are some of the plans you have set in place for your business to ensure it is not adversely affected by such an unexpected situation in the future?

We have found an investor to take over the operation of our restaurant business as we plan to move to Melbourne to be with our family.

As a business owner/ professional, what has been your biggest takeaway from this period of uncertainty?

Our one take-away is that we cannot assume things will continue as expected and we need to be prepared for changes at any moment and therefore always have sufficient reserves and be adaptable to the new situation.

As a parent and partner, what have you learned from or about your family that will help shape your family life in the future?

As always a relationship with family members is of utmost importance more than business or career etc. as these can end at any sudden moment. Therefore take time to spend with family members wherever they may be.

Has the current situation deterred you from continuing to be a part of the business landscape in Beijing or are you here to stay?

At this stage of our lives, we were already planning to retire from active engagement in our business and this current COVID-19 made us more resolved on this and to spend time with our children and their families.

What advice would you give to other business owners in Beijing at this time?

Hang in there, be creative and adaptable, negotiate with your landlord and staff to reduce costs, and be prepared for the business to return.

How can other expat families show their support for expat business owners in Beijing?

In our case, come and support our restaurant business either at our restaurant or order deliveries.

Any words of encouragement or hope for the international community as a whole in Beijing?

We still see a bright future for businesses in Beijing, given the size of the market and the Chinese resilience to endure and overcome difficult situations like this.

KEEP READING: Happy Home, Happy Business: ‘The Winter has Passed’

Photos: Mrs. Ping Ping Loh

Great news Quarantiners, TRB Forbidden City is reopening tonight, adding another touch of normalcy to our lives. Now I don’t know about you, but two months of quarantine/social distancing has made me desperate for a reminder of how great life in Beijing used to be.

Date nights used to be romantic! We’d make the effort to dress up and head to one of our favorite restaurants in Beijing or try a new place we’ve just heard about. But, with the COVID-19 scare still looming over our heads, our attempts at date nights at home have turned into “Hey, want to order the usual?”, followed by a grunt of an answer, “Meh, I guess”. No romance. No extra effort. And no leaving the house.

But, as the city gets its groove back, one of our favorite Date Night destinations is back in business (with some adjustments to follow the new regulations). Strict sanitation procedures are followed, masks are worn, and the most you can seat at a table is limited to three people.

Other than that, their new set menus and brunch menus look like just the thing to bring romance back to your life. After weeks of being quarantined at home with the whole family, you deserve to splurge a bit and treat yourself.

Since restaurants are still being told to operate at partial capacity, it’s definitely a smart idea to book your table in advance and until further notice, TRB Forbidden City will be closed on Mondays.

Photos: TRB Forbidden City

When I was heavily pregnant my husband arranged a special birthday treat: we were to spend an evening dining at the famous TRB Forbidden City, in arguably one of the most romantic settings in Beijing. However when you’re eight months pregnant, no longer allowed to enjoy almost the entirety of your much-loved food groups, and not in any condition to take advantage of expertly paired wines with each course, dining out loses all of its appeal, bar milkshakes and cheeseburgers!

I opted out of enjoying this very thoughtfully planned birthday surprise, but made up for it in epic proportion with an iconic joint date night at TRB Hutong. TRB has four brand concepts, fine dining at TRB Forbidden City and TRB Hutong and affordable luxury establishments, Merci in Joy City and Hulu in Sanlitun. We opted to try out their chef’s recommendations at their flagship restaurant TRB Hutong.

You’ll be surrounded by art and great food!

Nestled among the beautiful and historic hutongs of Dongcheng is a dining oasis that combines art, antiquity, and cuisine to create a dining experience one will not forget in a hurry. The venue has transformed an historic hutong courtyard into a modern and chic fine dining and art installation space, which maintains and speaks to its Chinese heritage and aesthetic while embracing avant-garde modernity.

The restaurant area is reminiscent of an art gallery ready to be adorned with culinary works of art, and a floor-to-ceiling window makes sure that day and evening dining comes with a view. Staff were immaculately presented, as were the linen-dressed tables. The service team was attentive to every need without being obtrusive and although we sometimes had up to four or five waiters tending to our table, we never felt crowded.

It seemed only right to let the chef take over all the decision-making for the evening. If you’ve read my previous date night reviews, you will know that I’m a massive fan of handing over food and beverage choices to staff and chef recommendations. This can sometimes ensure that you don’t miss out on anything epic, and can often lead to you enjoying the best of the best on the menu. To start we had a sparkling wine aperitif with an amuse bouche, made of seaweed crisps, salmon, and cream cheese, partnered with a cold asparagus soup. It was delicious, a balanced combination of saltiness, texture, and smoothness. We were ready for more, but had no idea of the number of courses headed our way!

Salmon and Cream Cheese on Potato Crisps

Next came a trio of seasoned butters, pea soup, and TRB Hutong’s signature Gravlax (cured salmon with dill). This dish was light and tasty. Paired with a floral Chardonnay, there was a welcomed hit of saltiness from the chopped capers and the dish came together with fluffy horseradish and house-made breads.

Cured Salmon with Dill

Next came the flaky Halibut, with radish and a sumptuous creamy leek and basil aioli: a beautifully presented dish that was dainty and quaint, but packed full of flavor. I love fish, and Halibut is a wonderful ingredient to use. This was a refined and understated dish that I could have had two (or three) more portions of.

Cod with Aioli

It’s hard to choose a star of the show, however the pigeon has to be one of the iconic dishes of the evening. The meat was gamey and moist and the sauce rich and warm. A foam and Conchiglie (shell pasta) partnered the dish, but to be honest the pigeon alone with a bucket of the gravy would have suited me just fine, along with the robust red that was paired with the dish.

Pigeon with a caramelized jus

This one was a hard dish to follow, but the seared steak fillet with asparagus had no trouble shining on the night. Tender and tasty, this is just what you need when ordering a steak dish: a prime cut, generously seasoned, with a good side and sauce – no frills, just good meat and a good red!

The perfectly seared steak fillet

Dessert was more than something sweet to finish an excellent evening meal; it was the finale to a stage show deserving of a shower of red roses at the feet of all the staff and chefs. Set custard silenced everyone at the table, followed by the cheesecake, which was decadent with just the right amount of tartness from the raspberries and tempered sweetness from the coconut ice cream.

Cheesecake and coconut ice cream

Petit fours finished the night on a sugar high. Macaroons, dark chocolate encased mousse, sugared sweets, and gold leaf treats were a marvel along with a nightcap of premium sake.

Our date night friends for the evening were just as enamored with our dining experience… which is just what it was. It was more than a date night, it was a culinary experience and worth the extra pennies for special occasions and to ostentatiously show off when you have out-of-town company. Old and new meet in this gastronomic space, and flavors that unite Chinese ingredients with European flair.

Set meals start from RMB 688 per person. Wine Pairings (five pours) start from RMB 468. TRB Hutong, No. 23 Shatan North Street, Dongcheng District. www.trb-hutong.com.

Photos: Nicole Bonnah

Should five-star dining always be de rigueur for a date night? I’m now in the thick of reviewing restaurants that I can recommend for your special occasions and romantic evenings with your loved one, and I have become even more certain that if where you choose to spend a romantic evening is offering a five-star menu, this ought to come with more than just a five-star price-tag. There has to be substance and all the trimmings, and New World Hotel’s food and beverage options do just that without leaving your pockets weightless.

The Yin on 12 bar sits proudly on the rooftop of New World Hotel. The terrace area is home to its very own alfresco bar and epic marble-encased DJ booth. Couples can sit at the bar and take in the city view at night, or cuddle up on one of the loungers while enjoying table service. I’m always cautious of overly stylized bar concepts, and always feel that the alchemic cocktail mixes on offer need to stand out and reflect the opulence of your surroundings.

Negroni in Beijing

The signature cocktails at Yin do just that, with house takes on traditional and iconic mixes, such as the Old Fashioned, Apple Martini, and Negroni. The menu is concise and tied together with Chinese aromas, ingredients, and flavors. As always, I started with a version of the Negroni – the Negroni in Beijing (RMB 88) offers the classic balance of bitterness and sweetness with a Sichuan pepper kick! I really enjoyed this generously-poured classic with a Chinese twist, featuring rattan pepper oil and smoked sichuan pepper. If you prefer something whiskey-based, definitely go for the Amber (RMB 88), delicate and sweet; the smoked plum infused bourbon and rock sugar is a welcome delight and packs a nice punch.

Amber

Surprisingly, a vodka-based drink stole the show for me. The Apple Blossom (RMB 88), made with green apple and green tea infused vodka, apple juice, and homemade matcha syrup was heavenly. It tasted like candy and was smooth as silk. They’re extremely easy drinking, so take it slow, but definitely worth ordering a second round.

Apple Blossom

I love Chinese food, and lately this option tends to be my go-to when dining out. There is so much on offer and you have a hugely diverse selection of regional flavors to choose from in Beijing. 8 Qi Nian offers elevated Cantonese fare from Chinese Executive chef Tony Guo.

The Indulgent Pork Belly

We asked for a few recommendations (I suggest always doing this when you dine out – you might miss something epic, if you don’t ask) and it was suggested that we try the Chef’s Special, Mei Cai Kou Rou (RMB 140). Prepared by chef Tony Guo, slices of seasoned pork belly on a bed of cabbage in dark sweet gravy were sticky, indulgent, and delicious. I would advise that this be chosen as a shared main, since this dish is quite rich and needs to be tempered with a bowl of plain steamed rice. We tried the signature Fried Grain Rice (RMB 88) made with Chinese sausage, preserved pork, barley, and millet. Colorful and tasty, this was good but best paired with something less rich, as it’s already packed full of salty, woody, and textured flavor. The humungous Pork Rib (RMB 98) was moist and carved like butter, and I would say is the perfect accompaniment to the fried rice dish.

Fried Grain Rice

Our sides, Steamed Scallop and Shrimps (RMB 180), reminded me of dim sum without the translucent dumpling casing, and the Pan-Fried Crispy Cod-Fish (RMB 58), was reminiscent one of my dearly-missed British classics, “fish n chips”. The batter was fine and crispy, the cod flaky, and melt-in-the-mouth. The cod tastes like the sea and doesn’t need any added seasoning. These dishes come in generous portions, so go easy when ordering on an empty stomach. I was too full to sample any dessert but decided to go with a nightcap instead, and enjoyed another generously poured glass, this time, a New Zealand red, Brancott Estate Pinot Noir (RMB 105). Lush.

Pork Rib

Ambience-wise, this place is modern and classy without any uncomfortable airs or graces.The low-key lighting, Chinese-inspired adornments, and low rise tables with comfortable leather seating indoors set the right tone for romance and enjoyment. There’s a resident DJ playing chilled house and a nice mixed crowd of people. This place sits neatly on trend without being pretentious and the service was impeccable: knowledgeable staff and service with a genuine smile. I believe as a whole the bar and restaurant offers value for money and next time I intend to occupy one of their stately premier rooms, starting at RMB 1,300 (also a reasonable price per night).

Round off the evening nicely with a glass of Pinot Noir

I’ve been invited back to enjoy a dessert and perhaps shake a leg or two at one of their famous Saturday Salsa nights! Your next date night plans should be set. Go and enjoy their rooftop bar after an evening of good food at 8 Qi Nian, and come with your dancing shoes on!

New World Beijing Hotel, 2/F, 8 Qinian Main Street, Dongcheng District 东城区祈年大街8号新世界酒店2楼 (东打磨厂街 (Head up to 12/F to enjoy Yin On 12 Rooftop Bar).

Photos: Nicole Bonnah, www.beijing.newworldhotels.com

The epicenter of any decent Long Table should be a well designed and executed menu that engages the senses and elevates your dining experience above that of just merely working yourself through a few courses. The table should be a hub, with a layered combination of good food, drinks, conversation, and laughter.

Jing-A Brewpub Xingfucun has long been a staple for craft beer lovers and has always provided some of the best smoked plates of meat to partner your hoppy choice of beverage, along with an assortment of pickled and salty sides. Now their new Executive Chef Simone Thompson is taking it up a notch with a monthly Long Table Series, which combines her love for regional and fusion fare from around the globe with family-style dining.

Designed to provide an intimate but communal experience, “Long Table” dining has always been one of my favorite ways to enjoy a love of good food, and the new series at Jing-A provides just that and then some. Prepare to be transported into other worlds, as you take a seat to partake of a generous three-course family-style meal with expertly paired craft beer.

Communal dining makes for fun times

Perfect for date nights with a twist, a dining experience with out-of-town visitors, or just for the love of making new friends, these suppers, held once a month, are what Sunday evenings should be made of. The specially curated menu at the launch of the series was impeccable and the perfect opportunity for guests to break from the ordinary and enjoy some of Jing-A’s most interesting and complex beers.

The Lychee Xanadu

Artisan breads with woody and herby dips were a welcome treat that you had to be cautious not to devour before the epic mains.

Sourdough, pita, and burekas, served with muhammara, hummus, and beetroot and zaatar dips

The lamb shoulder was melt-in-the-mouth, and rather than the sides taking up residence on the table as an after- thought, they supported the heady and robust flavors.

Slow-Cooked Smoked Lamb Shoulder

Spinach, red onion, and almond salad, mint, rocket, and lemon salad, and kohlrabi, orchette pasta

However the rich cardamom and dark chocolate tart with stone fruit compote was the perfect ending to a wonderful set of plates. The tart was balanced with richness, bitterness, and sweetness, and for those wanting less of a hearty hit of cocoa; there were beautifully light mandarin wheat syrup cakes with mascarpone. There’s not much else to say but yum – and please madam, may I have some more?

Cardamom, dark chocolate, and stone fruit tart, and mandarin wheat syrup cakes with mascarpone

The Lychee Xanadu reminded me of an elevated citrus cider and had a dry finish; wonderful for midsummer Long Table dining or alternatively dining alfresco. The collaboration with Jordanian Brewery, Carakale, produced a beer that was paired with the second course and was my favorite. Not too dry, with each sip revealing new hidden depths, full of spice and leafy tea notes. The Dongbei IPA is not for the faint-hearted, and packed a punch served ice-cold with an unusual but enjoyable full-bodied tang.

Each month, guests will be taken on a culinary journey to explore different regional fare or experiment with unique culinary techniques. The stars of the gastronomic experience will be both the cuisine and the craft beer, and Thompson and the team have done well to create the right kind of atmosphere that’s ripe for conversation and silence-inducing morsels of delectable food. Get yourself over to Jing-A Brewingpub Xingfucun for the next Long Table. Table is limited to 16 seats. You can thank me later.

Adults. RMB 338. 6pm – 9pm. Once a month (next date TBC). Jing-A Brewery, 57 Xingfucun Zhong Lu, Dongzhimen, Chaoyang District. www.jingabrewing.com/10 6416 5195

Photos: Nicole Bonnah, Pixabay

Fellow Hatchery lovers, not long ago I told you not to despair with the closing down of the Hatchery’s food and beverage incubator in Guomao. They said they would be back in full swing, and indeed they are! It’s time to embrace the blue skies we’ve been experiencing so far this summer and get the family out for some alfresco dining.

I took my bundle of joy out to the Hatchery’s pop-up at Opposite House’s Village Café. We sat outside and while I munched down on some of the new offerings on the menu, Lux was given a bowl of strawberries to devour. It was a beautiful summer’s day on Sunday, so I opted for a seafood appetizer and entrée.

If you ever dined at The Arcade by Hatchery in the Central Business District, you will know that they had an epic selection of burgers from their hatched brand Common Burger and delicious salads from Canteen. Their new menu is nice and concise, and has whittled down options to include only their best selection of burgers, sides, salads, Asian-inspired bowls of yumminess, and a few fusionesque delights.

I went for the Ceviche Classic (RMB 60), tender sea bass marinated in tiger milk with red onion, capsicum, coriander, and corn. I’m usually all over any kind of ceviche, as they’re fresh and light, and so perfect for summer daytime dining. This bowl was certainly fresh and matched well with my glass of Pinot Grigio (RMB 85), however be prepared for sharp hits of lime. If you like your ceviche a little on the citrusy tart side, this one is for you.

The New Zealand Mussels in Tomato and Black Olive Sauce (RMB 95) was delightful.  Served with grilled slices of ciabatta, a bowl of tasty mussels is never a bad choice come rain or shine. I also went for the Aloha Poke Bowl (RMB 90), yummy salmon marinated in a traditional Hawaiian marinade on a bed of sushi rice with a kale salad and kimchi.  If you fancy something sweet at the end of your meal, their signature house-made Brownie with Vanilla Ice Cream is the way to go.

The outdoor area is great for summer dining with the kids

I particularly loved the dining areas here because of the laid-back and family-friendly environment. A baby seat was provided so that Lux could chill with me in the outdoor patio area and the service was smooth and welcoming. But don’t wait too long to get to the pop-up, it comes to an end on May 31. Enjoy!

Opposite House

The Village Cafe,Taikoo Li Sanlitun North, No. 11 Sanlitun Road, Chaoyang District (www.theoppositehouse.com) 10 6417 6688. 

Photos: Nicole Bonnah