Last Orders: Karl Long, Owner of Paddy O'Shea's
Each month, we ask noteworthy Beijingers – leaving or not – to imagine their final meal before departing from the city for good.
Karl Long has been a Beijing bar scene stalwart for years and only recently left for the greener pastures of Anhui. “Why leave?” we asked. His reply? “Veni, vedi, vici! Boom, I’m sure I’ll be back, but it won’t be because I’m hungry.” Charming, isn’t he?
The venue
Well, I’ve always been a believer of as long as food is not completely sh*t – I’ll eat it. Also, it would have to be a place that while you’re eating, the chef doesn't come over and start telling you that their burger is better than someone else’s burger.
Most likely in the private area to the left when you come in the door of White Nights. Reasons being there is not a lot stuff that could be broken; I’ve had quite a few good meals; and the staff, although not the friendliest, get the job done and service is quick. Plus, they don't mind seem to mind a somewhat noisy crowd.
The starters
I’d ask Avi in Bitteapitta to send over some of his homemade pickles, as I’m guessing this meal of food would be more of a meal of vodka and these pickles provide excellent soakage. Also, some Sichuan paocan (small plate of pickled radishes, etc – really salty and nice) from the small Sichuan restaurant opposite April Gourmet on Xinfucun Zhonglu. It does what every starter should probably do – starts making me hungrier.
Main course
The main course would be a massive hot pot from Jingui Guijie Xiaoshancheng on the third floor opposite Paddy O’Shea’s on Dongzhimenwai Dajie. It’s part of a chain that can be found on Ghost Street but this location means you don't have to walk through the puke-riddled street at night … though it also means you don't get see the paralytic man bag fights. It would be yingyang – half extremely spicy and half plain. No holds barred, everything in: frog, fish, mushrooms, meat, everything.
Dish(es) from your own venue?
As everyone knows, Paddy’s is famous for its quality cuisine, so I wouldn't know where to start. I’d insist on getting a butter chicken from Ganges on our second floor. Why? Because I like to eat it.
The music
We would provide our own music and most of it would be in the form of ‘80s rap from True Run Media’s former employee Iain Shaw. Or I’d ask Randy Abel Stable whom I first met over ten years ago in Harbin.
Any other entertainment?
Slam poetry from a midget would be nice.
Join Paddy O’Shea’s for their sixth anniversary on Dec 6.
Read this article in the Beijinger's December issue:
