Archives for category: Beijing

Riding Fixed in Beijing

September 14, 2012 //

Emerging over the past two decades as a trend among big-city bike messengers, recent years have seen the popularity of fixed-gear bikes grow exponentially around the world.

Aside from their minimalist, low-maintenance frames, the often customized “fixies” have sustained their presence in the cycling world largely due to their quite literal fixed gear — with the pedals and cogs attached directly to the single gear (and therefore the rear wheel itself), the cyclist is in full control of the bicycle’s speed, acceleration and deceleration. Though many riders find the lack of a free wheel and impossibility of coasting somewhat strange at first, others find this way of riding highly addictive, as this level of control makes the cycle feel like an extension of the rider’s body, allowing for a fast and freeing ride.

With its cult-like following, “riding fixed” has become somewhat fashionable in major cities around the world, most notably San Francisco, New York, Tokyo, London and now Beijing. Gradually growing in visibility in the Chinese capital as well as Chengdu and Shanghai over the past two to three years, custom bike shops have sprouted up to bolster this eco- and urban-friendly means of transportation. Some of these independent shops, such as Beijing’s Natooke, enable everybody from the amateur enthusiast to the seasoned veteran to build custom bikes with the store’s own aluminum frames and forks, with a seemingly endless array of paint and accessory options limited only by the rider’s personal budget. Although customized fixed-gear bikes can easily ascend into the 30,000 RMB (US$4,733) price range, one can also build a basic, yet well-crafted and personalized fixie at Natooke for one-tenth of that.

Alongside the custom bike shops appearing in major Chinese cities have been a growing number of fixed-gear culture events and “crews.” During the last weekend of August on a hot Beijing day was one such event, the fourth installment of Fixed Gear Revolution, a weekend of crit and alley cat races, bike polo, and track stand and trick competitions that attracted riders from all over Asia. In addition to a number of ardent individual riders were a few brave souls who competed as members of a team. A handful of standouts, among them the newly established, Beijing-based team Big Dirty, proved their mettle, boasting two top-10 finishes in the gruesome 40-kilometer alley cat. Year-round, other teams like BD, or Factory Five – a team as well as a store based out of Shanghai — welcome new and experienced riders to take part in weekly rides to encourage and sustain China’s growing urban bike culture.

Though cities like Beijing and Shanghai are now more associated with cars and traffic than in their distant “Bicycle Kingdom” past, hopefully China’s nascent fixed-gear fever continues to grow, not just as a fad, but also as a dedication to the sport of cycling as well as a means to battle urban congestion and rampant pollution.

Tags Big Dirty Cycling, Factory Five, Fixed Gear Revolution, Natooke

Categories Beijing, Bikes

Homemade French

August 21, 2012 //

The setting was right: it was a Sunday evening after a glorious, sunny day in Beijing. The mood: a casual summer dinner. The cuisine: French. The chef: my roommate, Anne de Roulhac. Bon appetit!

Appetizer: Prawn Ravioli with a Fresh Cream Sauce

Entree: “Fish Roast” Fresh Seabass stuffed with Basil and Hazelnut pPesto, wrapped in Prosciutto

Side Dish: Slow Roasted Tomatoes

Plated and Ready to Eat

Dessert: Layered Lemon-Lime Custard and Yogurt Mouse topped with Roasted Hazelnuts

Categories Beijing, Cooking, Fresh Ingredients, Homemade

RAWR! Designing for the Future

July 23, 2012 //

The growth and expansion in Beijing is rampant; scaffold-covered buildings and towering cranes dot the city’s skyline. But, architecture is not the only industry benefiting from the capital city’s insurgence of wealth. Along side booming property development, there is a new frontier in design that is slowly being discovered and explored. The recently established RAWR, a design incubator and rapid proto-typer, is looking to bolster that sector and to assist creative, design and technology-based companies in both China and abroad.

Inside R+D Lab (Courtesy of RAWR)

Founded by Parsons School assistant professor of computational and media design, Benjamin Bacon, and esteemed Chinese furniture designer, Naihan Li, the duo has set up their research laboratory and development factory in Beijing’s Caochangdi, a district known for its contemporary galleries and artist studios. Set amongst the area’s ‘Red Brick Buildings,’ designed by Ai Weiwei, the newly outfitted research center is fit for the most innovative ideas in design and technology, specializing in practices from wearable technology and other product design to data visualization, and from gaming design to interactive architecture. Expanding beyond the boundaries of an average think tank, RAWR! has a fully equipped factory that enables designers to build working models of their prototypes.

RAWR! R+D Laboratory

Prototype Factory (Courtesy of RAWR)

Having just launched, RAWR! has already collaborated with a group of 20 Parsons’ students working in Beijing for the summer. Intended as an R&D center for young designers themselves, or for larger companies requiring rapid product design and production, RAWR! has a highly trained team capable of meeting the demands of this world’s rapidly evolving design and technology innovations.

For more information, contact Benjamin Bacon at me@benjaminbacon.com.

RAWR!

Categories Beijing, Beijingers, Benjamin Bacon, CaoChangDi, Design, Innovative Ideas, Naihan Li, Technology

Beijing’s New Dining Oasis

July 5, 2012 //

Belgian-born, Ignace Lecleir, the owner of Beijing’s newest fine dining restaurant, Temple Restaurant Beijing (TRB), has been trained and equipped with the necessary tools to create the city’s new dining oasis. Having been trained in hotel management, Lecleir has worked in the food meccas from London to Los Angeles, from San Francisco to New York, and quite literally around the world, as a sommelier for a prestigious cruise line. Believing New York was where he wanted to finally call home, he was given the opportunity to open Daniel Boulud’s newest project in Beijing, Maison Boulud. Too good of an opportunity to pass, Lecleir moved to Beijing with little knowledge of China, to open the famed Boulud restaurant in the old American embassy building in Qian’men. After two and a half years, Lecleir decided it was time to venture off with his own project, something that would allow him to have full creative control.

Having seen the 600-year-old temple during his weekly jogs around the area, Lecleir worked hard to renovate the space, assemble and train a service-oriented team and develop a superb menu based upon local and organic ingredients. Only open for the past five and a half months, TRB sits in an old Beijing hutong just at the Northeast corner of the Forbidden City.

Temple Restaurant Beijing, Exterior (Courtesy of TRB)

Zandie Brockett (ZB): What inspired you to create the restaurant in this atmosphere and how has influenced your menu?

Ignace Lecleir (IL): Trying to set up a restaurant in this surrounding is difficult because it’s very old. The most important thing for me was trying to find a way to respect the Chinese culture without doing too much damage. We opened up the space as much as possible, so that it pulls your attention outside. Inside the restaurant, we tried to create an environment that was very clean and slick. Almost like the big city feeling of New York. The idea was to integrate the big city feeling in the middle of a Beijing hutong.

Temple Restaurant Beijing, Interior (Courtesy of TRB)

ZB: Tell me more about your menu and your head chef.

IL: We have a culinary team composed of three Chinese chefs, one gentleman from London, whose role is the facilitator and gives inspiration to the team. We also have a Chinese pastry chef from the south of China. She speaks no English, but rather French. We try as much to support the local community, and so we work with local farmers and try to use organic ingredients. If we feel that we cannot find the right ingredients, then we go abroad. In that case we still try to stay as close as possible. The most exciting thing is to see how the local team is coming to understand flavors and pull things together.

‘Pulling things together,’ was an understatement, for the twelve-course lunch I was served incorporated interesting combinations, whether fresh baked breads imbedded with squid ink or bacon, fresh Boston lobster served with fois gras and a side lobster salad, or roasted young pigeon with cauliflower + green bean puree and crisped bacon, the plethora of flavors and delicately crafted presentation proved an excellent tasting of the multinational culinary talents. A personal favorite was the truffled soup with black truffle slice and tofu-like mushroom garnish; the creamy puree was warm and rich with earthy flavors. Further an olive oil poached black cod served with saffron potatoes quite literally melted in my mouth. For those who prefer the last course first, there was a series of desserts to please even the most avid sweet tooth. Starting with a perfectly creamy and somewhat iced cheesecake toped with a jammed passion fruit, it was followed by three quaint trays filled with chocolate truffles, jellied raspberry candies, white chocolate fondant, marshmallows found in plain, citrus and rose flavors, and finally, a deep fried fondant to finish the meal along side a shot of espresso.

Freshly Baked Squid Ink Bread

Truffled Mushroom Soup with Black Truffle and Tofu-Like Mushroom Garnish

Roast Pigeon with Green Bean and Cauliflower Puree and Crisped Bacon

Olive Oil Poached Cod served with Saffron Potatoes

Additionally, the meal was paired with a variety of predominately white wines ranging in region, body, and fruitiness. TRB and their knowledgeable sommelier clearly exercised their large selection of wines, which Lecleir said to range in value form 280RMB to 100,000RMB. “We have different price points in our menu and in our wine list, so that you can come and find an interesting bottle of wine and feel like your like you’re having a good time. As from the service perspective, you will be treated the same whether coming for a special occasion or just coming to enjoy a western meal.”

Cheesecake with Passionfruit + many a wine pairing

Beyond TRB’s extensive wine list and well-produced contemporary European fare, I found the service to be restaurant’s strongest element. Given that new restaurants often take “some time to tango” as Lecleir says, TRB’s wait staff was surprisingly attentive and well equipped to provide their customers a comfortable meal. Despite many TRB staff coming from little to no service background, Lecleir works with his staff to train them for two hours daily; it’s no wonder the service mimics that found in a five-star hotel. “My goal is that they make the right decision without me telling them what to do. That’s why we train so much, because I feel that service should be very spontaneous and not pre-programmed. When the moment is there, you try to make an impact and understand what the customer wants; its really about emotions, about how you personally feel and how the other person feels.”

Lecleir clearly has dedicated his heart into the creation of TRB, yet the restaurateur speaks of the other food related activities he enjoys on his time away from the restaurant.

ZB: When you’re at home, what do you enjoy cooking for yourself?

IL: I usually like simple things. When I cook at home, I like to go to Sanyuanli market. I love that feeling of going to a market and going to look and feel the produce. I never have a plan, I just walk in, get inspired, see what’s fresh and just go home and try to put things together.

ZB: What is your favorite cuisine?

IL: I’m from Belgium, so we don’t have any spicy food. So when I first tasted Sichuan food, it was a very, very new experience. I have really taken a liking to it, especially in this kind of weather, when it’s a little rainy and during the winter. Actually, I crave it; I have to have it.

ZB: What is your favorite Chinese restaurant in Beijing?

IL: It’s actually down the street. It’s the state house representative restaurant for Chengdu.

Categories Beijing, Food, Fresh Ingredients, Hutongs, Restaurants

Inside Beijing’s Hidden Design House: WuHao

May 18, 2012 //

Tucked in a hutong alley off of Beijing’s famed NanlouGouxiang, WuHao resides in the home that was once inhabited by an important Chinese family. Spearheaded by a French expatriate, Isabelle Pascale discerningly curates seasonal design objects, art, fashion, jewelry and a selection of teas to create a superbly balanced lifestyle found within the confines of traditional, yet modernized Chinese residence; one that can easily be transformed into your own home.

Pascale, working with a small, assisting team, handpicks items to be featured in her seasonal collections. Basing each season around one of the five elements, namely earth, metal, fire, water and wood, as well as a paralleling color, she is able to transform the boutique into a space that takes on the feel of a residential dwelling. The addition of lifelike manequins found throughout the home provides that lived-in feel.

With a list of nearly 100 artists (predominately Chinese although incorporating a few internationals) to date with whom she works, Pascale uses an interesting model, one which combines that of a selling gallery with artists and exhibitions as well as a boutique store that sells a variety of goods. From hand-casted silver rings to a functional set of furniture, designed with the young and consistently moving generation in mind, as all pieces become portable shipping crates, each object and its creator is hand selected to participate in the season’s ‘exhibition’. Further Pascale annually choses a group of young and emerging talent with whom she decides to collaborate and to produce an exclusive line sold only at WuHao.

Although wrapping up its winter-water season, which was experienced while visiting the creative-shop at the end of April, the transition of WuHao into a new summer season, alined with fire and most likely a vibrant red or other brilliant color, will provide the modern and design-conscious connoisseur a plethora of goods to fill their homes and personal wardrobes.

A room of Naihan Li’s movable, crate furniture

Funky hand-made silver jewelry by Su Chun Rong and Serge Thoraval

One of the boutique’s rooms that have become a sleek home office, custom wallpaper to decorate

A few racks of Christopher Raeburn clothing as if in your own lofty wardrobe

The courtyard pond transformed into a mirrored, quite literal ‘reflecting pool’

Old Kang (bed with wood burning stove underneath to provide warmth in the winter) converted into a tea room

Small details around WuHao, including a strange dragon-like swimming lizard

Categories Beijing, Design, Fashion, Hutongs, Isabelle Pascale, Jewelry, Naihan Li, Store

Yannick Alléno’s S.T.A.Y. Beijing

May 13, 2012 //

Beijing’s newest gastronomical feat is about to launch its new summer menu, its third since the restaurant’s inception. S.T.A.Y., an acronym for Simple Table Alléno Yannick, is in fact a chain restaurant, with outposts around the world, but Beijing’s location at the Shangri-La Hotel is Asia’s first; a location in Taiepi being the second. However, given the restaurant’s attention to detail to create the ultimate dinning experience, one would never assume the larger scale from which it comes. The restaurant’s concept focuses on the notion of a community table, one where friends and family can gather for a meal of shared courses and oversized bottles of wine.

The French, three Michelin star chef, Yannick Alléno has selected the talented Maxime Gilbert as the ‘Chef de Cuisine’ to execute his quarterly creations as well as Florian Cousteau to run the restaurant’s pastry kitchen and ‘library’. Both chefs, despite being under 30 years of age, have close to 20 years of experience between the two of them. Having started working at the young age of 16, Gilbert has worked both in Yannick’s Royal Mansour Marrakech Hotel and the 3 Michelin-starred, Le Meurice in Paris. Cousteau, at the age of 24, is the youngest pastry chef in Beijing and he comes from roughly 10 years of experience working with the famed Pierre Hermé in Paris.

The S.T.A.Y. Duo: Florian Cousteau (left) and Maxime Gilbert

Brian Chan, the designer of S.T.A.Y. Beijing incorporates the restaurants community table concept into the ambiance, with large tables and tasteful lazy-susans to allow for easy access to the shared foods. At the far end of the big and open, yet cozy restaurant lies a ‘pastry library’ to showcase Cousteau’s delightful desserts and to allow visitors easy browsing during the brunch dessert buffet. Further, S.T.A.Y. incorporates other aspects of Chinese dining culture, indirectly helping attract Chinese clientele, such as chopsticks. After asking Gilbert about using these beautifully crafted Yannick Alléno chopsticks to eat his foods, he mentioned that the chopstick is the most universal utensil, as it allows one to eat the most of delicate of dishes.

S.T.A.Y.’s Community Table

A view of the restaurant

And one of the bar

As for the meal itself, there was a continual serving of plates from the kitchen that were perfectly cooked, seasoned and presented. A few highlights included the canapé of a fresh, cold and crispy red radish dipped in a melted butter, similar to how a strawberry would be coated in chocolate, with a sea salt garnish. Amongst others, was a delicious breaded and deep fried gougeonette fish served with a homemade tartar sauce. After the refreshing starter, came my personal favorite, a sea urchin shell filled with sour cream, quail eggs cooked in a ‘bain marie,’ or water bath, and then topped with Shrencki caviar. Together, these ingredients combined for a perfect mouth-feel; it was savory, yet sweet, but also smooth from the custard and textured from the caviar. Presented neatly in the perfect spherical shell with a rounded hole in the top, this dish alone deserves three thumbs up. Of course I cannot forget the seared Scallops en meurette and the lamb saddle. Although having never acquired a taste for scallops, I must admit it is rare for me to try a scallop that has been cooked to perfection to avoid the often times rubbery and tirelessly, chewy shellfish, but Gilbert’s was one. Further, his lamb saddle was presented in a manner paralleling service at the finest of steakhouses. Plated solo, the lamb came with a variety of garnishes included, potatoes puree, sautéed spinach and mushroom, potatoes as well as a vegetable gratin.

The variety of canapés

Sea Urchin, Quail Egg + Caviar

Last, but certainly not least, was the grand finale of the meal: a meter long dessert tray. As my eyes bulged at this enormous mountain of sweets, Gilbert noted “you sign a contract when you order the meter, you eat the meter.” Atop the long, metal ribbon sat a plethora of treats from cheesecake + strawberry balls coated with white chocolate and almond chips, a cocoa-coconut banana that consisted of a caramelized banana laying on a bed of chocolate with Malibu-infused coconut mouse, and a pink macaroon biscuit with strawberry sauce, fresh ruby red grapefruit slices with a vanilla custard. Just to name a few, Cousteau’s delectable creations were “not too sweet, yet light. You can eat the full dessert after a big menu…you wont feel like eating a big brioche,” but you do want a bit of sweetness to round out the pallet. Although Cousteau clearly has a talent with his flours and sugars, butters and creams, he says his secret is, “I put all my love inside my desserts.”

The mouth watering dessert meter

Macaroon, ruby red grapefruit + strawberry dessert

Passion fruit sorbet + chocolate mouse dessert

Still in its first year, Gilbert feels that “you really need to spend one year first to understand the seasons and the produce. We know the seasons of the produce in France, but every country is not really the same.” Both Gilbert and Cousteau are dedicated to incorporating the freshest of local and international products, importing from around the world, but strangely only lemons from the US. Despite finding it challenging at times to have their high-quality, food import standards in Beijing, they welcome the task at hand and find it to be a learning experience; one that parallels opening a fine dining restaurant, yet ‘casual’ by their notions, in the lesser developed ‘foodie’ environment of Beijing.

Been given a sneak peak to the new summer menu, I highly recommend that one visits to taste the new duck foie gras terrine with passion fruit and coffee jelly as well as their black pepper Wagyu beef filet served with gratin dauphinois. I further suggest a weekend brunch visit so to browse Cousteau’s dessert library, which is staffed by a team of six, so to participate in the dessert making process yourself. But if that isn’t reason enough to make the trip to Western Beijing, just west of the zoo, Gilbert + Cousteau have kindly offered JingDaily readers a free dessert upon their next meal; all that is needed is to mention ‘dessert’ + ‘JingDaily’.

Florian Cousteau hard at work in his dessert library

Both Gilbert and Cousteau were refreshingly welcoming given their all-star status of heading Alléno’s Beijing location. It is surprising, and somewhat shameful that they were not included in Timeout Beijing’s 2012 food awards, as I find the dynamic duo to create a fresh and innovative menu rivaling that of Maison Boulud; their presentation alone is truly a work of art. Yet with that being said, the chefs at Boloud and Migas, another upscale eatery in Sanlitun’s Nali Patio, are of the closest of friends with Gilbert and Cousteau. The two would even call Maison Boulud to be one of their favorite restaurants in Beijing, amongst DinTaiFung, Migas and of couse, S.T.A.Y.

It is clear that the young team has slowly found their groove despite having spent less than a year in Beijing and I can only imagine the tasteful creations the two will contrive over the years to come.

Categories Beijing, Food, Fresh Ingredients, Restaurants

Nana Comes to Beijing

May 5, 2012 //

This past weekend, I had the wonderful surprise of my Nana visiting me in Beijing. Having traveled solo from Los Angeles to Xiamen, the town in Southern China where she was born, and then to Beijing, my hip 86 year old grandmother and I had an amazing few days. I must say, it was really a special treat to have my Chinese grandmother, who contributes to my ‘Chinese half,’ visit me in the country that was once her home and now is one that I call home myself.

The weekend consisted of a plethora of activities including meeting the artists whom I work for, having dinner with my boyfriend at my favorite Pure Lotus and a dumpling lunch with some of her local friends, browsing the 798 arts district, pampering ourselves with manicures + pedicures, visiting a local market and cooking dinner together, and of course, shopping for goodies that are only to be found in China. Filled with laughs and stories, I will remember those few days for decades to come. But knowing how young and able she is, I will most likely be paid another visit by this inspiring and wise woman during the time that I call Beijing home.

Nana with her freshly manicured nails

A crowd forms around Nana as they are amused that this 86 year old woman looks so young!

Nana buying some vegetables at Sanyuanli Market, Beijing

Nana buying some chicken for her famous chicken soup that we will go on to make that evening

My nana and I at the airport before her departure

Categories 798 Arts District, Beijing, Cooking, Family, Homemade, Restaurants

Auto Show Comes to Beijing

May 1, 2012 //

Lotus’ Showroom

On a daily basis one is able to see the most exotic of cars on the streets of Beijing. From chromed out purple Bentleys to hot pink Lamborghinis, a car culture, similar to that found in the sprawling Los Angeles, has certainly started to develop. However, unlike Los Angeles where class still rules color choices, wealthy Beijingers are restricted by none other than their monetary resources. Naturally, the Chinese International Auto Exhibition, which annually exchanges locations between Beijing and Shanghai, came to a frenzied Beijing, queued by thousands, to catch a glimpse at the industry’s newest models.

New Ferrari model with another kind of model

Exhibited in over five enclosed exhibition halls in addition to makeshift showrooms built around the contention center, Beijing’s newly opened China International Exhibition Hall, situated near the Capital airport, showcased models with other, more human models from around the world. Crowded around the glass barriers that prevent visitors from pawing the shiny new toys, Beijingers swarmed to take iPhone photos of their favorites, which included dragon-embroidered seats in Aston Martins, after-market-produced Phantom Rolls Royce limousines, and of course, a new SUV by Lamborghini. It was clear that the auto manufactures were targeting their feverish, nouveau riche audience, as Bentley rolled out its Mulsanne Diamond Jubilee, a replica of the Queen of England’s limousine of which only 60 will be produced, as well as Rolls Royce provided roughly ten shades of red leather (and one shade of pink) to outfit new custom creations. Although, Rolls Royce did redeem themselves in their display of a historic vehicle hailing from the 1930s.

Gold embroidered dragon headrests in Aston Martin’s DB9 Volante

Post-production Rolls Royce Limousine

Only half of the leather selections for a custom Rolls Royce

A beauty in its original spendor

Lamborghini’s new SUV, the Urus

Further, to coincide with the auto show’s festivities, Bentley opened its newest, and largest Asian dealership in Beijing’s Sanlitun area.

Bentley store opening extravangaza on Sanlitun’s Xindonglu

Jackie Chan + his son watch ballet performance at Bentley store opening

Although the sexy, shiny cars were the main attraction of Beijing’s Labor Day holiday weekend, the lines were not for the faint of heart. As a result, I will most likely continue my auto show visits, but only in the less crowded American convention centers.

Bentley’s two-toned Diamond Jubilee

Categories Aston Martin, Auto, Beijing, Bentley, China International Exhibition Hall, Ferrari, Lamborghini, Lotus, Rolls Royce

A New Holiday Tradition

April 16, 2012 //

Living thousands of miles away from home can make the holidays sad and lonely, especially ones that are usually commemorated with a large celebratory meal for which friends and family gather. Easter, although a holiday acknowledged more so by my Episcopalian family than myself, is one of my favorites as always included a large, all-you-can-eat brunch at our country club. Dressed in your best Sunday pastels, it was a fun tradition where my family always gathered and the “kids table” usually had more fun than the adults.

I was sad that I would be missing Easter with my family this year, but I decided that being in Beijing would not stop me from having my new family join me for a delicious brunch. Potluck it was with recipes from all over the world, all twenty of my Beijing family and I gathered for a feast on one of springs’ first days. After our stomachs were full of pastas, pastries, fruit salads, quiches, granola mixes, mimosas, bloody marry’s, and more, we sauntered over to Chaoyang Park (a mere street crossing from my apartment) to enjoy the glorious warmth of the spring sun. How great it is to have new traditions with new families.

A select bit of our Easter brunch spread

Spring afternoon in Chaoyang Park

Magnolias in first bloom

How the Chinese enjoy a sunny day

Tags easter brunch

Categories Beijing, Chaoyang Park, Cooking, Festival, Food, Homemade

Beijing Fashion Week 2012

April 2, 2012 //

When thinking of the world’s fashion epicenters, Beijing usually does not come first to mind. Although not quite to the extent it would have in the fad-laden cities of Paris and New York, the genuine effort on Mercedes Benz’ behalf allowed Fashion Week 2012 to come alive in Beijing. Held in the industrious 751 D-Park, bordering the famed 798 arts district, as well as the city’s iconized Beijing Hotel, fashion week transformed these spaces into exhibition-like spaces with cloth-covered runways and scaffold-supported, stadium-like seating.

Despite put forth their best efforts, many of the local and domestic Chinese designers’ shows did not quite validate one’s connotations of a glamorous runway extravaganza. However, I must admit, besides the Versace catwalk grand finale spectacle, there was one designer that caught my eye for his fashion forward use of fur. Wu Xuekai for the lustrous house of MAGIC FUR, showed his creativity through the dyeing, altering and fusing of various animal furs. Furthermore, his use of color blocking, especially through radiantly vivid accessories, like tights and shoes, perfectly juxtaposed the similarly colorful but more dulled hues found in his dresses and coats.

Beyond the MAGIC FUR showcase, majority of the other catwalk shows proved their designers to be still enrolled in sewing school in comparison to their US and European post-graduate counterparts. To remain unnamed, these designers’ collections seemed childish in their stitching techniques and cost-effective with their chosen fabrics. Comically, one designer even incorporated a heart-shaped cutout into the back of one of her wedding dresses. These collections wandered far from conveying any understanding of haute couture, and rather revealed their desire to appease a generalized and newly wealthy population captivated by lacey frills and rhinestones galore.

This past Sunday evening, ELLE and Mercedes-Benz teamed up to say goodbye to fashion week with a bang. Rumored that liquor sponsor, G. H. Mumm, gave over 500,000RMB worth of champagne, one can imagine the enormity of this event. Held in one of D-Parks massive + empty water tanks, the space was morphed into an exhibition hall of sorts that not only included an illuminated catwalk that wrapped around the entire stage, but also a stage large enough to fit two Mercedes, room for several performances as well as two free-flowing champagne bars and seating for nearly 300 invited guests. Clearly both ELLE and Mercedes recognize the need for fashion weeks to incorporate a show from a large and established house, yet unfortunately for Beijing’s smaller and lesser-known scene, this show comes in the form of a “surprise” during the closing events. Perhaps as both Beijing and China continue to develop their sophistication and mature their tastes, these fashion houses will see the importance of debuting collections in the world’s Eastern half.