EAT: New Summer Menus at Mosto and The Rug, New Exec Chef at Rive Gauche

EAT: Your bite-sized guide to the best eats to be had in Beijing this week.

New dinner menu now available at Mosto 

Summer is here and so is Mosto's new dinner menu. Created by Chef Daniel, the menu includes a few old favorites, such as New Zealand Moana oysters and beer tartare with torched egg yolk served on a crispy potato nest, as well as Mosto's classic tiramisu for dessert. For mains, try the South American-inspired cod fish and clam salsa verde or the Josper oven-grilled Sri Lankan green lobster with lemongrass ginger sauce and potatoes Thermidor. 

New summer menu at The Rug

The Rug's menu has also had an update just in time for summer, featuring their signature brand of fun and creative dishes that fuse Asian and western flavors. To their all-day brunch menu, they have added indulgent southern fried chicken and waffles with sour cream, as well as an all-together lighter spinach crepe stuffed with prawns and avocado. We're also very intrigued by the Shanghai-style scallion oil pancake filled with Thai-style prawns, grilled pork neck, and avocado, because we feel like these flaky, delish pancakes should be used more in brunch applications. 

Rive Gauche welcomes new executive chef Basil Yu

Rive Gauche bistro at The Puxuan Hotel recently welcomed a new executive chef, Basil Yu. Basil has 16 years of culinary experience at restaurants including Amber at the Landmark Mandarin Oriental in Hong Kong and Black Swan Beijing. Inspired by his Beijing life and experiences, Basil has created a new signature tasting menu, which will be available at Rive Gauche starting May 13. The menu includes dishes such as langoustines paired with juniper yogurt, lemon balm watermelon, radish, and caviar, and slow-cooked oysters and lightly smoked wagyu sashimi with French onion soup.  

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Images courtesy of the restaurants