Wining and Dining: Cheers and Feast Collaboration Dinner, April 21

One for the wine fiends, Rob Cunningham of Feast (food by EAST) is cooking up yet another one-nighter: a collaboration dinner with Cheers. The winner of the insider award for Best Chef at the Beijinger 2016 Reader Restaurant Awards, and one of Beijing's most active and most fun wine distributors, we have come to expect great things. A tasting of the menu confirmed that our expectations were indeed correct.

Not only is each dish balanced with a different wine, but the aforementioned wine is also somehow used in the food preparation stages of the dish. For example, the starter, which was a highlight of the dinner, a seafood platter with harissa sauce, salsa verde, garlic aioli, and herbs was paired alongside a glass of Two Peaks Sauvignon Blanc from Malborough, New Zealand, which was also used to cook the mussels.

Another highlight, the braised beef shank, was served on polenta with roasted beef fillet and gremolata, a chopped herb condiment classically made of lemon zest, garlic, and parsley. The beef shank was braised in the Tussock Jumper Malbec, an Argentinian wine, to add an extra richness to the dish. Keeping things innovative, our pavlova dessert was topped off with cream, fresh fruit, and jiggly cubes of prosecco jelly because honestly, why on earth not! 

The meal will only be available on April 21, and costs RMB 288 (plus 15 percent service charge) per person. To book your spot, call Feast at 8414 9820. For more information about the menu, check out the event listing.

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Photos courtesy of Feast