EAT: Rob Cunningham Cooks Fideuà, Aria Launches Brunch, and Annie's Does Fondue

Last month Feast's executive chef Rob Cunningham won Beijing’s 2nd Fideuà de Gandía Cooking Competition in Nali Patio, meaning he will be flying to Spain next June to compete in the 52nd International Fideuà de Gandía Competition against top chefs from around the world. For those who missed out on the competition, Chef Rob will be cooking up his award-winning fideuà this Friday (Nov 13) at Feast for one night only. The fideuà will be served as part of Feast's regular semi-buffet seafood night, featuring serve-yourself starters and desserts, and an a la carte main course.

Fideuà (pronounced: fee-day-gua) is a traditional Spanish dish similar to paella, but cooked with noodles instead of rice. The traditional fideuà di Gandía is made with scampi, prawns, monkfish, tomatoes, onion, olive oil, and fideos noodles.

Aria, in the China World Hotel, was one of our favorite fine dining restaurants for a while, but when former head Chef Phillip moved on to greener pastures, we wondered what their next move would be. Well, it looks like they've come back fighting with an all new a la carte-style, five course brunch menu (RMB 298 plus 15 percent service charge), put together by new Spanish chef, Maiker. We haven't had a chance to get down and try the food yet, but as soon as we do we'll let you know more.

Annie's fondue, do you? Sorry, couldn't resist. Just in time for winter, favorite family Italian spot Annie's has introduced a Swiss cheese fondue, made with Emmenthaler, Gruyere, and Appenzeller for a rich taste, and served with bread and salad, all for RMB 139. The fondue is available to eat-in at all of their branches.

More stories by this author here.

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Photo courtesy of Migas