Orange is the new Apple in this issue of Agenda, out at select locations around town, and Wu Hai, CEO of the innovative Orange Hotel Group, shared with us his secrets for standing out in a saturated market. TERRA and SALT's Gaby Alves, one of the most innovative restaurateurs in Beijing, picks up on that theme and gives Agenda readers some tips on how to spice up their business, and the founder of Spa de Feng, Xu Feng, lays bare how to mix business with pleasure. If you’re hungry for more, Agenda also spoke with Chef Kerry Hui of Chao about where he finds his inspiration, Chef Phillip Robinson and F&B Manager Eduard Ruppel about keeping it fresh at Mediterraneo, and Tracy Driscoll of Aspire Coaching about how to fulfill your goals this year.
While advertisers sleep, we got a chance to bulk up on articles, and this issue of Agenda is filled to the brim with recommendation on riding out the winter, so whether you’re looking to liven things up with Stinky Foods, indulge in Imperial Cuisine, or heat things up with Barbecue, we’ve got you covered. We also sat down with Leanne So of Bel & Well Property to learn about the luxury properties in Shunyi, reinspiring us to make our millions this year and retire in the Beijing suburbs. Not only that, but we’ve found the best Regional Cuisines, Sweet Dishes, KTV’s, Rejuvenating Treatments, and more. All in one little issue. Let’s just call it the little issue that can do it all! Happy New Year!
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