Sips & Bites: El Nido, Sake Manzo, Pop-Up, The Hutong, Migas

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Xiao Shuai in the early days…

Fangjia Hutong bar El Nido will celebrate six years of craft beer, infusions, spirits and long boozy nights at picnic tables by holding a party this Saturday. Expect a barbecue, music and drink specials from 2 PM to 8 PM. El Nido, which helped popularize not only Fangjia but also the city’s craft beer scene, has a new twelve-tap draft system, which includes a Yantai cider option. Pop by and give it a try.

Sake Manzo fans have a second option as a branch has opened in the Twenty-First Century Hotel. Expect owner Taka Yamamoto to provide the same food favorites and wide range of sakes along with some new Japanese-style bar snacks, says Carrie Lei, who handles marketing. You’ll find it on the first floor of hotel (6 PM to midnight daily / 6436-1608).

Pop-Up Beijing in Sanlitun South is celebrating its first birthday today, with 10 percent off all items and a free glass of Cava to anyone making a purchase. The deal continues through Sunday. Pop-Up has emerged as one of the quirkier places in our city to grab a glass of wine.

The annual Cookie Monster charity bake sale at The Hutong is this Sunday from 2 PM to 5 PM. Try samples of 20 different cookies, then vote for your favorites. It’s rmb150 for adults, rmb50 for those under 12. The lineup includes “White Chocolate Chip Oatmeal Cookie with Salted Caramel Drizzle”, “Yin & Yang Shortbread Cookies” to “Snickerdoodles”. There will also be hot chocolate for rmb20 and hot toddies for rmb30. The event will raise money for the Beijing Cultural Heritage Protection Center. For more info, contact Kristen Lum at kristen (at) lumdimsum. com.

Finally, I wrote last week about Migas’ new Spanish dim sum-style brunch. After a trial run, there are a few changes, says Harriet Bates of the marketing teams:

  • The “Tick your Tapas” option, where diners use a checklist to order dishes that are later delivered, has switched to “Hands up for Tapas“, where you simply wave over waiters as they circulate with platters of food.
  • Diners can try their hands at using a porron, a glass container with a thin spout that the menu aptly describes as “a cross between a wine decanter and a watering can.” Grab the porron, extend your arm, and pour delicious wine into your keghole (see photos here). From rmb150 per porron.
  • There are more vegetarian options.

For the full English-Chinese menu, click here.

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