What Would Be Your Last Meal in Beijing? Alan Wong

Every month, we ask noteworthy Beijingers to imagine their final meal before leaving the city for good. This month’s host: Alan Wong of Hatsune, Kagen and Karaiya fame.

The venue
I would want to host my final meal at my own home and invite all my friends and family to join me in a feast of my favorite dishes from all around the city. I’d have all the food served by veteran servers from the Hatsune family.

The starters
I’m a big fan of the pricey soups at Lei Garden, the spicy seafood glass noodle salad at Very Siam, and the Kobe meatball and prawn cappelletti at Modo.

The main courses
For the main course, I would choose a hodgepodge of different cuisines I've grown to love over the years. Soup dumplings and “hairy” crab from Din Tai Fung, Peking duck from Made in China, dim sum from Lei Garden, and the vongole pasta at Capital M. I know none of it goes together, but I would want to taste each of these one last time if I was leaving forever.

The desserts
For dessert, I’d have Brian McKenna make one of his crazy creations like his Breakfast Trio (French toast sticks with mango cream dip inside an egg and coffee crumble) or his chocolate bomb.

Something from your own restaurants?
Definitely the Kagen sukiyaki, Kagen’s teppanyaki sliced sirloin rolled with foie gras, the spicy tuna hand roll and “G” roll from Hatsune, and the steamed mandarin fish with peppers from Karaiya.

The drinks
I’ve amassed a huge wine collection over the years, so we'd destroy that as much as possible. Plus, I'm too much of a pansy now to be doing vodka to the face anymore.

The music
My all-time favorite DJ and friend Patrick Yu, who’ll also be gracing us with his presence for the Hatsune ten-year anniversary. Did anyone know his DJ name used to be ABCDJ? Haha …

Alan Wong entertains at Hatsune’s tenth anniversary party on Aug 4.

Photo: Courtesy of Hilton Beijing Wangfujing