“magic forest „cottage“” - Mini Studio Magazin

In the wake of the Olympics, food-loving Beijing is in thrall toa new restaurant. At Bei, some of the city’s most interestingmodern Asian food is being cooked not by a Shanghai orHong Kong player, but a New Orleans-born New Yorker.Max Levy comes to the Chinese capital via apprenticeshipsin traditional japanese sushi bars, as well as stints at Manhattan- jewel Bako, Bond Street, Sushi Yasuda, Megu,and The Tasting Room.His obsession with japanese cooking provides the frameworkfor many of the dishes, but the menu as a whole incorporatesinfluences which are more broadly northernAsian. Peking duck–nigiri is not being cooked here, andmost of the pan-Asian clichés… There’s spiny lobster, butwith Shaoxing wine, then chicken, but with roast tomatokimchi, and seared slices of red clam and scallop comedressed with dried radish, watermelon…Menu is inspired by the cuisine of China, japan and Korea.Meals have traditional taste enriched with the influences ofmodern trends, and are made from fresh ingredients thatare grown locally or shipped from afar. Each blend is carefullydesigned to maintain the delicate balance of flavoursand textures, while creating a whole new dining experience.LIFE STYLE ■ HEDONISM OF TASTE105