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Home on the Grange

Grange, the new steakhouse inside the Westin Chaoyang, is worth a try. We understand that walking through a swish hotel lobby can be intimidating if all you’re wearing is your low-key sweats. So put on a nice pair of jeans and powder your nose for this is one steakhouse not to miss.
At the end of your journey, you will be rewarded with a perfectly grilled slab of meat to be paired with your choice of exotic homemade mustards such as hot English, thyme, rosemary and Guinness (yes, we¡¯re not joking, it is indeed Guinness-flavored mustard). You can also sprinkle your streak with gourmet salt and pepper options like Hawaii volcanic salt and smoked salt. Every bite can be a burst of new flavor as there are close to 20 different flavors of mustard, salt and pepper for you to choose from.
The expert team consists of shy Australian Chef de Cuisine Justin Baziuk, confident French Wine Sommelier Cedrick Croas and suave Italian Restaurant Manager Roberto Pettinau. Together, they have their steak down to a science and will deliver a stunning dining experience. The cuts here are only the best, imported from Australia and cooked to your need. Try the Reese¡¯s parfait and order a glass of house wine (Penfold¡¯s Grange) to top off the meal. Average price for two: RMB 600.
Grange
Daily 6am-11pm.
The Westin Beijing Chaoyang, 1 Xinyuan Nan Road, Chaoyang District
010-5922 8888

2008 Autumn/Winter Food Fair in Shanghai


A chef cooks the beefsteak during 2008 Autumn/Winter Food Fair in Shanghai, China on Sep. 17, 2008. Some 150 chefs participated in the fair to show their unique cuisine. (Xinhua/Zhang Ming)

Moon’s Steakhouse

To truly appreciate Moon’s Steakhouse, one must reflect on the background of steak culture in Shanghai. A little less than five years ago, it was hard to come by a traditional steakhouse, other than in 5-star hotels, such as the Marriot Group which offered great steaks but often at 5-star prices. Steaks may be found on many western restaurant menus but the outcome will often be domestically-procured meats that are best served as road-kill.
Thus, it was with fervent anticipation and admiration when Moon¡¯s Steakhouse first emerged into the Shanghai scene four years ago. Tucked away in a remote corner of Xintiandi¡¯s Shopping Mall ground concourse, it could be perceived as a miracle how this steakhouse could survive where many restaurateurs have dropped like flies in this competitive district. However, Moon¡¯s did more than just survive; she flourished and attracted a loyal following of diners who regularly paid homage to the art of steak-hood. (Moon¡¯s Steakhouse was nominated as one of the Top 100 restaurants in Shanghai by Tatler Shanghai)
To the discerning diner, the formula is simple. Does the steakhouse have a good fresh supply of imported cuts and does the chef understand what the red meat lover desire? Today, having a steak is far more sophisticated than just asking for medium rare or well done. The staff at Moon¡¯s will be able to advise you on the variants of choosing a rump, sirloin, and filet mignon or Wagyu rib eye.
There is no other reason to enter a steakhouse than to have steak but Moon’s menu does offer alternative such as grilled salmon and lamp chops. The appetizer selection compromises heavy entrees with a healthy selection of salads and soups. Apparently, the seafood chowder is a signature dish but the seared scallops with a spicy tomato sauce are equally enticing.
Essentially, the menu is straightforward with the focus on choosing your steak and pairing up with your preferred side dishes, ranging from creamed spinach, fries, garlic mushrooms to mash potatoes. For connoisseurs who enjoy a creamy texture, the Australian Wagyu Rib-Eye is reliable.
Wagyu is a breed of cattle naturally predisposed to produce beef that is densely marbled. Often referred to as the ¡°foie gras of beef,¡± Wagyu has an exquisitely tender texture and incomparable, luxurious taste. The most prized beef in Kobe, Japan, where the marbling is so dense that the lean muscle to marbling ratio can reach 9:1, or 90% fat to 10% meat. This Kobe is unbelievably rich ¡­ too rich for many palates. Some say it looks like a piece of meat that has been left in a snowstorm ¡­ fine strands of lean meat embedded in pure fat.
The key signature steak for Moon¡¯s is the slowly roasted Prime Rib, which comes in the modest 6 ounce Ladies cut or the Moon¡¯s cut at 12 ounce. This kind of slow roasting preparation cannot be done at home, which makes this choice even more worthy. Other steaks are also prepared on their specially designed grill, which ensures a thorough dry grilling effect.
No respectable steakhouse would go without a reasonable wine collection. A tantalizing selection of New World and Old World wines are sold by the bottle with a robust selection of South American merlots and shiraz sold by the glass or carafe. After dinner aperitifs on offer are a selection of liquors and scotches. For the overly indulgent, do not forget to try the cheesecake.
The subtle and soothing setting allows diners to revel in after-dinner conversations. For the sharpened ears, the walls are actually sound-proofed for a previous music lounge before Moon¡¯s Steakhouse took up tenancy. This has a significant influence on subduing conversations, even though neighboring tables are only an arms length away. With a choice of private corners and a private function room, this is an ideal setting for romantic dates or deal cutting corporate dinners.
Overall, Moon’s Steakhouse still stands out as an unpretentious establishment, offering warm personal service. While looming competitors are around the corner, the proof of the pudding still rests in the quality of the steaks and the cooking method. In this category, Moon¡¯s has been consistent with its quality and value for money. Certainly, Moon¡¯s loyal diners are holding high expectations for their second branch soon to be opened at the Swisshotel Grand, Jingan District.
Moon’s Steakhouse
Location: 357 Ma Dang Rd. Block 8, Suite 401-402
Tel: 8621 6326 8532

Foods tailored for life on the grasslands

Mutton is one of the most popular dishes in Inner Mongolia.(China Daily file photo)
Hearty fare abounds in Inner Mongolia autonomous region where even during the summer months, overnight temperatures on the grasslands plummet to low single figures. A recent trip up north allowed me a brief foray into this stomach lining cuisine.
The traditional lifestyle of the nomadic Mongolian herdsman meant a heavy reliance on animal products – meat and dairy products. Starchy staples included wheat, barley, oats and millet in the form of noodles, dumplings and fried grain.
Visitors traversing the Mongolian grasslands today can develop an aversion to the omnipresence of mutton – which features at every meal and scents every yurt. Nevertheless, the quality of the Mongolian meat – thanks to months of the animals chomping on the vast green pastures and drinking fresh water – cannot be disputed.
Free range, grass-fed animals also have a higher content of omega-3 fatty acids in their meat and milk versus those that are barn-fed.
On special occasions, or when wealthy tourists splash out, whole lambs are stuffed with spices and roasted until golden over an open fire (kao quan yang).
The family we stayed with said a whole lamb fetches around 1,000 yuan (147 U.S. dollars) in the market, so understandably this is not an everyday dish.
More commonly, mutton is served as shouba rou – boiled mutton eaten by hand. The mutton, usually from the leg of the lamb, is placed in an iron pot with water and no seasoning and boiled until tender. Once cooked, it is sliced off with a knife and may be dipped into spices or seasoning before being eaten by hand.
Lamb is also minced with vegetables, such as onion and carrot, and used as filling for wheat wrappers to make dumplings known as shaomai. These are then pinched into the shape of pomegranates before being boiled or steamed for a few minutes.
To my mind, Mongolian Hot Pot (huo guo) is one of the region’s most supreme and more balanced meals (depending on the fattiness of the meat you select). Unlike hot pot from other Chinese regions, it lacks the burning spice but is packed with a melange of flavors. Wafer thin slices of mutton, lamb, tofu, greens, noodles and mushrooms can be selected to blanch in the soup.
Dipping sauces of sesame may or may not be provided. Branches of the Mongolian franchise Little Sheep (Xiao Fei Yang) can be found in major Chinese cities such as Beijing, Shanghai and Shenzhen and as far afield as the US and Canada.
The traditional use of milk foods (known as “white food”) in Mongolian cuisine is in contrast to other parts of China which tend to avoid dairy foods. Mongolians have traditionally made use of milk from the five domestic animals they usually keep – sheep, cows, goats, camels and horses.
Dried milk curds are baked in the sun during the summer to make aarul for the winter; the milk from female horses is fermented to produce aireg; and a sour yoghurt called tarag is made. Another typical food is a hard dried cheese called eetsigii.
Milk is a staple drink, served with most meals. In contrast to the recent fad for sickly sweet milk tea seen in many Chinese cities, Mongolian tea is seasoned with salt. Brick tea is brewed with water in a pan, and once good and strong, sheep’s or cow’s milk is added along with a pinch of salt. The milk tea is ladled in bowls. At breakfast and other meals, various forms of bread or you bing (fried pancakes) are dipped into the tea.
Undoubtedly, Mongolian cuisine is high in fat and overall calories, but if you aim to match your consumption of Mongolian goodies with physical activity to rival a Mongolian herdsman, then all should be well!

Mooncakes made by volunteers


Volunteers for the Beijing Paralympic Games show the mooncakes they make at a Paralympics city volunteer stand near the Xidan Shopping Center in downtown Beijing, capital of China, Sept. 11, 2008. Some volunteers made mooncakes to share with other working fellows as the Mid-Autumn Festival, a traditional Chinese holiday for family reunion and having mooncakes together, falls on Sept. 14 this year. (Xinhua/Jiao Wei)

Veggies help keep BP in check

In a study of middle-aged adults, maintaining a diet high in linoleic acid – the main dietary polyunsaturated fatty acid found in certain plants and vegetables – seemed to lower the risk of developing high blood pressure.

“These results lend support to current recommendations for increased ingestion of polyunsaturated fatty acids from vegetable sources, instead of saturated fats from animal sources, for cardiovascular disease prevention,” says Dr Katsuyuki Miura, of Shiga University of Medical Science, in Japan

Beijing duck restaurant offers Braille menus

The famed Beijing roast duck restaurant chain Quanjude began offering menus in Braille on Thursday to better serve visually impaired customers during the Paralympic Games, which start later this week.
Such menus, printed in Chinese and English versions, can be found at Quanjude’s oldest outlet in Qianmen Street south of Tian’anmen Square in downtown Beijing.
“We invited Braille teachers to render 120 classic dishes into Braille so as to let guests who are visually impaired freely choose their favorite dishes,” said Wang Xiaoshan, vice general manager of the Qianmen outlet.
As a designated restaurant chain for the Paralympic athletes, the 134-year-old Quanjude has improved disabled-access facilities in all of its outlets. Its waiters and waitresses have been trained to use sign language to explain how to eat roast duck and describe its nutritional value.
The menus are only available at the Qianmen outlet.
Beijing roast duck is usually sliced and dipped in a sweet plumsauce before being wrapped into a thin pancake along with slices of onion and cucumber.
The duck, probably the most famous Chinese dish in the world, was a top favorite for global athletes competing at the Aug. 8-24 Beijing Olympics, said Deng Yaping, spokeswoman of the Olympic Village.
About 4,500 athletes and coaches from 148 countries and territories will take part in the Beijing Paralympics from Sept. 6 to 17.

Clones’ offspring may be in U.S. food chain

Food and milk from the offspring of cloned animals may have entered the U.S. food supply, the U.S. government said on Tuesday, but it would be impossible to know because there is no difference between cloned and conventional products.
 (File Photo)
Food and milk from the offspring of cloned animals may have entered the U.S. food supply, the U.S. government said on Tuesday, but it would be impossible to know because there is no difference between cloned and conventional products.
The U.S. Food and Drug Administration said in January meat and milk from cloned cattle, swine and goats and their offspring were as safe as products from traditional animals. Before then, farmers and ranchers had followed a voluntary moratorium on the sale of clones and their offspring.
While the FDA evaluated the safety of food from clones and their offspring, the U.S. Agriculture Department was in charge of managing the transition of these animals into the food supply.
“It is theoretically possible” offspring from clones are in the food supply, said Siobhan DeLancey, an FDA spokeswoman.
Cloning animals involves taking the nuclei of cells from adults and fusing them into egg cells that are implanted into a surrogate mother. There are an estimated 600 cloned animals in the United States.
Proponents, including the Biotechnology Industry Organization, say cloning is a way to create more disease-resistant animals that produce more milk and better meat. The cloning industry and the FDA say cloned animals and their offspring are as safe as their traditional counterparts.
Critics contend not enough is known about the technology to ensure it is safe, and they also say the FDA needs to address concerns over animal cruelty and ethical issues.
“It worries me that this technology is out of control in so many ways,” said Charles Margulis, a spokesman with the Center for Environmental Health.

A spoonful of honey can work wonders

It’s one of nature’s healthiest foods and a favorite in traditional Chinese medicine, writes Zhang Qian
For many Chinese people, it’s become a habit to add honey to milk, spread it on bread, or just simply stir some into a cup of warm water for breakfast every morning.
It’s not just for the sweet taste but more for its rich nutrition and special function in traditional Chinese medicine, such as dispelling toxins and pathogenic heat, relieving pain and nourishing yin (cold) energy.
Honey, composed of various micro-elements such as vitamins, iron, calcium and copper as well as various enzymes, is a great nutritious supplement. And with about 80 percent of it easily assimilated glucose and fructose, honey is suitable for almost everyone, especially for elderly people with a weak digestive system.
Apart from its widely recognized nutritional value, honey is also Chinese people’s favorite as a “neutral” food with medicinal properties. In the “Compendium of Materia Medica,” the TCM classic by pharmacist Li Shizhen in the Ming Dynasty (1368-1644), honey can help dispel pathogenic heat, clear away toxins, relieve pain and combat dehydration.
Eating honey often can help nourish yin energy and strengthen the spleen, resulted in clear sight and rosy cheeks. Have honey every morning can help prevent constipation and it is also a good choice for those who suffer chronic coughing.
Taking water with honey can help as a hangover cure as well as protect the liver. Spreading honey on a burn can help relieve pain as well as prevent infection and accelerate healing. And recent research also shows that having a spoon of honey before bed can aid sleep and a cup of water and honey at morning and at night can help relieve high blood pressure, hardening of the arteries and other related diseases.
Honey made from different flower pollen can have different health properties. Honey made from flowers of coptis, loquat, chaste tree, Chinese scholar tree and Chinese milk vetch can help dispel pathogenic heat most effectively. Those of the common vetch, wild rose and motherwort can help you achieve beautiful skin and rosy cheeks. Those of wolfberry, orange and loquat can help moisten the lungs. Those of cassia, shizandra, jujube, orange and sesame are good for stomach.
If you suffer sleeplessness, try honey made from flours of longan, shizandra, jujube and apple. And any kind of honey can help relieve and prevent constipation.
Stirring honey into warm water is the most convenient way to eat it but use water cooler than 40 degrees Celsius.
For those with stomach problem, choosing the right time to eat honey is crucial. Having honey one and a half hours before a meal can help limit the gastric acid secretion having honey right before a meal usually results in a great amount of gastric acid in the stomach.
Warm honey water can dilute gastric acid while cold honey water will stimulate the stomach to secrete more acid and accelerate the intestine movement, resulting in light diarrhea. Therefore, those with excessive gastric acid, hypertrophic gastritis, stomach ulcers or duodenum ulcers are advised to have warm honey water one and half hours before a meal while those with insufficient gastric acid or atrophic gastritis are advised to have cold honey water right before a meal.
Though honey is good, it is not suitable for diabetes mellitus patients and baby less than one year old.
Of course, you can also have honey together with many other foods such as milk, bread, juice or congee. But remember, never eat it together with soybean curd, onion, leek, garlic and uncooked scallion and this can cause sickness.

Stone version of the “Banquet of 108 Courses”

A stone collector serves up the famous “Manhanquanxi”, a full, formal banquet, combining Manchurian and Chinese delicacies, with his stones in Yinchuan, northwest China, on August 23, 2008. [Photo: Xinhua]
A stone collector has stunned visitors to a festival of stones by creating the famous “Manhanquanxi”-a full, formal banquet, combining Manchurian and Chinese delicacies-with using only stones.
Xinhua News Agency reports that 108 dishes were created by the stone collector, who is from the Inner Mongolia Autonomous Region, and are so vivid that they actually look like the real dishes.
Tourists gathered at the 6th Stone-viewing Festival held in Yinchuan, capital of northwest China’s Ningxia Hui Autonomous Region.