Sneak Peek 2010, Part I

Harsher visa regulations. Eleventh-hour cancellations. Road closures. Not being able to look out the window. That’s what Shanghai can look forward to this year, as the world’s attention focuses on the 2010 Expo.

Meanwhile, up here in Beijing, we’re continuing to do what we do best: skipping out on the bill at the Xinjiang restaurant, smoking in swimming pools, falling asleep on the sofas at Ikea and complaining about everybody else.

Luckily, some are more ambitious. Here’s the word on what’s coming this year.

CBD EXPANDS

There won’t be much to see in 2010, but plans are underway for a major expansion of the CBD. The area will eventually be expanded east and north to the edge of the East Fourth Ring Road and Chaoyang Beilu respectively. Architects Skidmore, Owings and Merrill say their plans will save energy and water, cut landfill waste, and make CBD travel more palatable with a tram system and express rail links to the airport and Beijing South Railway Station. Ten thousand homes will be demolished.

BIG PRINTS

Celebrity snapper David LaChappelle brings his surreal and extraordinary portraits to the Today Art Museum in June. Since starting his career at Andy Warhol’s Interview magazine, LaChappelle has caught stars at the height of their fame for the likes of Vanity Fair and GQ.

SLOW FASHION

Currie Lee, accessory designer and owner of D-SATA, says:

“From Beijing to Tianjin, China will soon be the Great Green Giant of Asia!

“Not only are Beijing’s fashionistas becoming eco-savvy, but many are also looking for labels with a unique, yet sustainable, design to match their strong sense of identity.

“Whether these Beijing fashionistas have green hearts or just fabulous taste for vintage bygones, they seem to be on the fast track towards the ‘Slow Fashion’ movement.

“Slow Fashion is sustainable fashion – durable, made from recycled or organic materials, and made by someone who was paid a living wage. It’s the opposite of churning out large quantities of clothing under intense time pressure and new fashion lines every two months produced by underpaid overseas laborers.

“This concept of more dash than cash (also made popular by Vogue during this recession) started with the Slow Food movement in Italy.”

BIG EATS: THE GRILL

This California fine dining restaurant, in planning for ten years, opens this spring. The Grill’s culinary philosophy is “know or grow” or “seed to table” – an emphasis on quality natural ingredients, such as heirloom vegetables and microgreens. Chef William Bolton hopes The Grill will encourage a focus on quality raw ingredients sourcing and the growth of a homegrown organic industry.

Chef Billy, restaurateur, says:

“We will be the best restaurant in Beijing. It’s a no-brainer.

“I’ve already got 30 different kinds of sea salt sitting in my warehouse – that’s how serious I am.”

THE RUMOR MILL ... BANDS TIPPED TO TURN UP

The Secret Machines • Hot Hot Heat • Coco Rosie • The Bird and the Bee • Lady Gaga • Rihanna • Red Hot Chili Peppers • Exile Parade • Kasabian