Dear Time Out readers,
Kitchen X is returning Saturday 23 April, and this time you really don’t want to miss it. The first Kitchen X was all about mystery: those lucky enough to get a ticket booked without knowing where they were eating or who was in the kitchen. Diners trusted us to present a fabulously unique, one-of-a-kind experience.
If you missed our last Kitchen X, it went a little something like this:
This time around we’re teasing with a few key details. For the first Kitchen X of 2016 we are thrilled to announce a culinary partnership with The Georg, a recent arrival on the Beijing fine-dining scene that has been making waves since day one. The location of this special secret supper, however, will remain a closely guarded secret until the day of the event.
Chef Talib Hudda and the dashing front-of-house team have directed their efforts towards their first off-site project. The theme for the one-off menu is ‘Kontrast’, and that’s all we’re saying for now. Not one more thing. Lips are sealed.
A one-off wine pairing has been crafted by another new arrival to the capital, L’Imperatrice Fine Wines. The oenophiles at L’Imperatrice are doing their best to inject a higher level of appreciation for small-production, top quality Burgundy wines that was once the sole domain of private collectors.
To cap it off, the team at XIX Spirits will be flying in their head mixologist from Shanghai for an afterparty featuring a bespoke menu of original cocktails and libations, featuring XIX’s exclusive small-batch artisanal spirits.
The venue for the dinner will remain secret, but on the night expect rickshaws, blindfolds and an incredible candlelit space to be unveiled. Guests will meet at the Yishu 8 Art Gallery for a champagne reception, but the rest of the night will be an exquisite surprise.
Tickets are strictly limited and available through yoopay, or by scanning this QR code:
If you trust Time Out to showcase the best of the city every month, you can trust us here – you’re in good hands. This is going to be a night to remember.
Nick Gollner, Food & Drink editor