2013 Foodie Wish Lists: Kenn Bermel, Brussels Bar & Restaurant
Continuing in our series of things we all still wish for in Beijing's food scene, we've got Kenn Bermel, owner of Brussels Bar & Restaurant. Kenn is one of the nicest guys on the block, his generosity made extra apparent in the excellent deals on good, honest food at his Sanlitun courtyard spot (fish 'n chips Fridays, anyone?). So, what does Kenn still pine for when it comes to eating in this city?
- Cheese! Yes, I'm aware that there are various stores stocking imported cheeses, I'm aware that there are a few places around town that specialize in serving cheese. I'm aware that there's even professionally made French-style cheeses crafted here in Beijing. And yes, I'm aware that it's a lot better now than it used to be ... but it's still not enough. There's neither enough variety nor supply, and that translates to an over-priced and unsatisfactory experience for cheese lovers in Beijing. Good cheese is still an occasional luxury – I really took it for granted back home.
- Baked goods – in particular bread. We're getting more and more awesome cupcakes and pastries and whatnot, but bread is still lacking here. I know there are some decent options out there, but I'd like to be able to get a good, fresh pumpernickel boule, a killer sourdough, or even a simple crusty Italian bread that was baked this morning on premises.
- This might sound odd, but I'd like more lao Beijing food. When I first got to Beijing, there were a lot of restaurants serving Beijing-style food, and lots of night/morning markets that would spring up at the right hours. It's not the affordability I really miss (though that was a plus), it's the food itself. Maybe Beijing food has gone out of style in favor of classier cuisines, or fewer true Beijingers are running restaurants these days. In any case, I wish they'd come back, or at least the remaining restaurants would move closer to Sanlitun.
- More 24-hour options. There's a few, but all of them have some major drawbacks. I'm not expecting a 5-star restaurant when I get out of work at 2am, but if I can avoid late-night McDonald's for the rest of my life, I will.
- A steady supply of Frank's Red Hot Cayenne Pepper sauce: a key ingredient in my Buffalo wing sauce. Substituting other hot sauce results in a noticeably inauthentic flavor. My suppliers occasionally run out of this and I'm forced to run around looking for it myself or risk letting customers down. I've had a few close calls, but so far I've always been able to find enough. I don't want to have to start skimping or making compromises!
Now that you know the secret to Kenn's Buffalo wing sauce, don't you go holding crates of Frank's hot sauce hostage. That would be unkind. And in case you need reminding, Brussels' food is half off on Tuesdays. This is a ridiculously good deal, especially considering they made it to the final of our 2012 Beijinger Burger Cup.
Want more Foodie Wish Lists? Check out:
Photo: Courtesy of Kenn Bermel