New ways to Meat Mate
Meat Mate threw its first Open Day at its Sanyuanqiao brunch in July, developing a new lifestyle around ice fresh Australian beef. Beef steak is no longer just grilled with salt and pepper. Chef Hoffmann Christian presents various ways of cooking beef depending on the different cuts - oxtail salad, beef tartar crostini, beef carpaccio filled with arugula and Parmesan cheese, beef tataki with pickled daikon, and tomahawk steak with Asian herb butter. Wine experts and cheese specialists are on hand to introduce the pairing of red wine and cheese with different flavors of beef. The Open Day will continue to show off more ways to enjoy the beauty of beef.
N29, Phoenix Shopping Arcade, Chaoyang district, Beijing. 010-5625-5588.
Simply tasty
From breakfast to dinner, the newly opened Cafe& Meal Muji aims to bring out the original, natural flavor of fresh ingredients. The set breakfast includes three kinds of deli options with one Chinese, Japanese or Western style staple food - rice and miso soup, meat bun and soymilk, or bread and Americano coffee. Various salads are available at lunch, including chicken and konjac salad, mushroom rotini salad, soft beet and mushroom salad, grilled pumpkin salad and mixed nut Spanish salad. Their cooking strives for simplicity in a bid to get the best out of the ingredients and highlight their natural delicious taste.
West Building 2, Langfang toutiao, No 21 Yard, Meishi road, Xicheng district, Beijing. 010-6316-9199.
