By Jim Boyce | When Mike ‘Dr Doom’ Wester of The Beijinger isn’t spearheading coverage of how bars and restaurants in our fair city are being bricked up but it won’t matter because we’ll soon […]
By Jim Boyce | I recently wrote about a six-week campaign by Element Fresh and California Wine Institute to promote labels from The Golden State. In short, all 38 Element Fresh outlets in China are […]
“Jazz-ya, a jazz bar, was started by Li Bo, 26. He has a Japanese partner, and the place has turned into a favorite hangout of Japanese businessmen and embassy staffers.” — Washington Post, 1996 By […]
By Jim Boyce | I just read that The Local will stop using straws for most drinks. Why? Because straws end up in the garbage and, in turn, as a threat to wildlife. Whole straws, […]
By Jim Boyce | As Beijing slides into sweaty weather, get soothing relief by staring at a sheet of ice filled with high-flying hockey players. It happens this Saturday as CanLife holds its sixth annual […]
By Jim Boyce | Bacon has become ubiquitous over the past decade, to the point where you can find it in toothpaste, mints, ice cream and dental floss. (It’s only a matter of time before […]
By Jim Boyce | Beijing bar veterans and friends Jack Zhou and Ah Jian are teaming up to transform Groovy Schiller’s, formerly Nearby the Tree. This space has always seemed underutilized. While the first floor, […]
By Jim Boyce | Sanlitun bars with a dozen-plus years under their belts are few and far between. And the ranks just shrank a bit more now that Aperitivo, just south of Tongli Studio, is […]
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