Life in the city

Exploring food in Beijing

Posted on by Gilbert Van Kerckhove

Cocottine by Flo

Some of my experience in exploring food in Beijing. Sadly many restaurants disappear after some time as dispute about rent and other are a market killer. That was also the case with Flo in Taikoo Li… Gone…
This Flo outlet is in Parkview Green, the impressive glass building in Dongdaqiao Lu.
Date of visit: 18 December 2020.
Nice surrounding, good service. Cost for the Osso Bucco and Risotto Seafood Chicken was RMB 416, not cheap but still reasonable, it was too much for two persons. Yeah, doggy bag.

The architecture of Parkview Green is unique and the shopping center has a bit of everything. Mandatory shopping with my guide Sophie who works there and finally convinced me to explore the building.

HULU TRB

On Saturday 14 September 2019 another visit to HULU in Taikoo Li, I am never disappointed by the dishes and service. Good management by Ignace.

During September 13 – 18: a special week “Best of Brussels & Guest Chef Maxime Maziers”.
In celebration of 25th friendly city anniversary of Beijing and Brussels, the Belgian culinary luminary, Maxime Maziers, has embarked on an extraordinary dining journey in Beijing, to uncover the Best of Brussels for the gastronomic aficionados from the Far East at Hulu by TRB.
Prior to taking over the previous three Michelin starred Restaurant Bruneau, where Chef Maxime Maziers worked closely with the founder of Restaurant Bruneau, Jean-Pierre Bruneau for 5 years, the young talented Maxime humbly decided to delve into his later incomparably audacious cooking identity from numerous highly regarded establishments. Now he returns back to his root, being elected as “Young Chef of the Year 2019” by Gault & Millau, Chef Maxime Maziers is ready to sprinkle his gastronomic wisdom into a series of meticulously cultivated dishes in combination with the iconic Lindeman Beer that best capture the Best of Brussels.

See some of the special dishes!

O’Steak, French Bistro

The restaurant is well know, as it name says, for its steaks. Location is in front of April Gourmet near Chunxiu Lu. Overall tasty, nice presentation. Simple but cozy environment; rather small in size.
I still prefer Morel’s for steak as I am suspicious about those steaks in other restaurants that are a bit too tender … because of tenderizer and other stuff.

I chose the mushroom risotto and duck leg. Both very tasty. Date: 9 November 2020.

Beijing Rotary in February

Posted on by Gilbert Van Kerckhove

Many activities

Beijing Rotary in February 2021: it was a busy month!
See here some of our activities.

Lunch 2 February

Back again to Kempinski Hotel, with Christopher Felder as our guest speaker.
Topic: Resonate Leadership Speaker
In his talk, Chris, a frequent guest, gave an inspiring talk on leadership and what a resonant leadership entailed. Summing up, Hope and fostering Hope, are the driving forces behind a Hope leader. During the interactive session with questions from Chris and answers by the members, Chris took us to examine the examples of some of the famous leaders from around the world, the strengths that made them great, and the metrics of a great leader. Chris also busted the common myths of intellect and toughness as the key drivers for leadership. At last he led the audience to conclude that EI, or Emotional Intelligence, that encompasses social awareness, relationship management, self-awareness and self-management, is what is needed in leadership that generates resonance.

Fellowship at Paulaner in Kempinski

With Chinese New Year, a change of location for our lunch on 9 February. Happy to welcome Rotarian Amanda from the Rotary Club of Cambridge UK.

Fellowship at Roots Restaurant

Still Spring Festival, we were back at Roots (LINK) for our Tuesday lunch.
No speaker, simply enjoying the food and good company with visiting Rotarians from France and UK.

Farewell Party

Our President Danny will leave soon for Nanjing where he will open the latest Fraser’s Suite. He will be replaced by the President Elect Didier, assisted by Rtn Piper. To wish Danny success in his new post and to thank him for his service, we had a party in The Roots Restaurant; for the restaurant and the great menu see this post.
Time was Tuesday 23 February at p.m.
Location: “The Roots” above Paddy O’Shea’s
Delicious buffet evening with sangria, red and white wine, mojito, beer…
Thanks go to the incredible musicians in the person of the very Danny himself, Michael, Rob, Winnie, Kevin, Chris, and all of us accompanying.

Rtn Danny donated a real big “hongbao” to the Rotary Club of Beijing to support our projects. Didier gave him some cigars (one of Danny’s weaknesses).
Great evening!

New year for Beijing Rotary

Posted on by Gilbert Van Kerckhove

Safe Beijing

With the virus threat pretty well under control in Beijing, the new year for Beijing Rotary has brought a modest restart of the activities of the Rotary Club of Beijing. See about our January activities.
Our Rotaractors are still struggling to get their members back, with many foreign students abroad or not allowed to leave their campus.

At least our Rotaract Club of West Beijing has been able to induct new members, online.

Dinner 12 January 2021

On Tuesday 12 January we started our 2021 with a dinner meeting in Morel’s Restaurant.
Our US Peruvian Rotarian José gave us a speech on “Living as an immigrant in USA, Expat in Panama and a Laowai in China”. An exciting interactive talk as many of us have shared similar experiences.

José is a new member, recently inducted.

Lunch 19 January 2021

Back again for lunch at the Kempinski Hotel.
Rotarian Hans Diederen tried his best to explain the new and fascinating world of Bitcoin and Digital money.

26 January Fellowship Dinner

In the evening of January 26 Rotarians, Rotaractors and Friends of Rotary came together for a festivity evening with some Mediterranean fare at Roots Restaurant, a newly opened restaurant in Dongzhimenwai, above the well-known Paddy O’Shea. Over Sangria and Mojito, Rotarians connected with friends, and reconnected with other members.

 

Old China Hands 5 February

Posted on by Gilbert Van Kerckhove

Restaurant overbooked

Our lunch for Old China Hands 5 February met for the first time a problem with Morel’s Restaurant. The reason: the restaurant has seen an intense flow of customers, mostly Chinese, who want to test European cuisine and have a good time as they cannot travel abroad or even within China. The online clip from a foreigner “Caocao” – pretty famous guy in the online media – drew some 10 million hits if I got it right. So the Chinese want to eat what he praised so much…. Result, the restaurant never sold so many steak béarnaise…
Interesting fact: Chinese customers spend much much more per head than foreigners in general. Look look who has the money these days…
The restaurant was forced to give us only 30 seats, many of our Old China Hands were disappointed as they were refused… Sadly some failed to show up, stealing away seats for the others. Poor attitude.
We ended with 28 people. We hope that the next lunch will not have the same limitation!

See some of the dishes that were on our menu.
When I apologized to other Chinese customers for our lively presence, they actually replied they found it very interesting!

Next lunch

Our next lunch is planned for Friday 5 March, the first for the Year of the Ox.

Hopefully the virus situation will remain under control…

Old China Hands 8 January

Posted on by Gilbert Van Kerckhove

Full house again

Our lunch for Old China Hands 8 January saw a pretty full house with a total of over 30. For once not on the first Friday as that would have been 1 January.
All not bad at some are still stuck abroad, some are still afraid of “crowds” and some are too busy.

This time Chef Renaat prepared a special desert: “Galette des Rois”, in English “King Cake”.
About King Cake and the Festival of Epiphany, see here:
https://en.wikipedia.org/wiki/King_cake

A figurine, “la fève”, is hidden in the cake. A paper crown is included with the cake to crown the “king” (or queen) who finds the fève in their piece of cake. To avoid dental accidents Renaat used a peanut instead of a coin or other. The lucky “King” was Allan!
See how it came out of the oven. The cake is special, some do not like it that much but that’s the way it is.

Next lunch

Just before the rush for Chinese New Year (12 February, Year of the Ox) we will have our next lunch on Friday 5 February. Hopefully the virus situation will not worsen and we can have our lunch without issues.
Morel’s Restaurant will be closed probably as from 8 February, not decided yet.

Another interview of Gilbert

After the lunch I was (once more) interviewed by CRI (China Radio International), that is now part of the new group China Media Group. Later more about that…