It’s no secret that I love food more than I like most people. Food will never leave you. Food doesn’t call you “moody.” Food will be there for you at 3am after a hard night out or devastating breakup. Food… I think we should take our relationship to the next level… I’ll communicate with you privately later. Recently, I was invited by the lovely Mina (pictured later) to come on down to the EAST to cook something up in the kitchen with, my personal favorite human, Chef Rob. Beijing is filled with people from all walks of life, but not everyone is as cool or hip with the kids as Chef Rob. He laughs, he throws food, and he loves including people in his kitchen!
For the entire month of September, EAST will be selling pavlovas for 1 RMB until 5:00pm (or until they run out) everyday.
Considering that it’s 30RMB to get to EAST each way, the sugary incentive is quite appreciated! You can buy these bad boys at FEAST, one of EAST’s restaurants, and split them with a friend!… or not. But what are pavlovas? And why do they look so delicious? Pavlovas are Australian pastries that are made out of egg white, sugar, corn starch, and lemon. Some recipes call for vanilla extract, but that’s entirely up to you!
So how do you make these bad boys? You sip coffee and let Chef Rob do the hard work. Duh.
But if you want to give it a go at home, I’d like to warn you beforehand that pavlovas are EXTREMELY difficult to cook because it’s hard to tell whether or not your oven is heating it evenly. Best of luck if you have a Chinese toaster/oven! May the odds be ever in your favor.
Base Ingredients: – 4 egg whites – 1 1/4 cups of white sugar – 2 teaspoons of cornstarch – 1 teaspoon of lemon juice
Now I recognize that this isn’t exactly “Paleo Approved” but sometimes you just need to treat yo’ self. Feel free to be liberal with the toppings! You can use mangos, strawberries, berries, kiwis, etc! The ones we made had passionfruit sauce and strawberry ice cream.
Cooking: – Pre-heat oven to 300 F (150 C). – Beat the egg whites until they’re stiff but not dry. – Gradually add in the sugar, about 1 tablespoon at a time. Beat until thick and glossy. – Gently fold in lemon juice and cornstarch.
Baking: On a sheet of parchment paper, draw a 9-inch circle in the middle. Spoon the mixture inside the circle (working from the center) and build the edge slightly. Or you could use a circular tin that is open on both ends like we did! Regardless of your baking methods, there should be a small dent in the center, but be sure to leave no air pockets! Cook for an hour and then let the base cool for an hour on a flat surface. Next comes the delicious part! Feel free to whip up your own cream or to just swipe some from the store. Either way, have fun with the toppings and post that ish to Pinterest! Spectacular visit as always Chef Rob! Thank you so much for having me in your kitchen and teaching me the ways of the Aussies. Even thought it wasn’t Paleo, I think we should still follow each other on Instagram @BeijingRob
If pavlovas aren’t your thing, there are other options at EAST!
– FEAST (Food by EAST): an all-day dining restaurant serving up international favorites – Hagaki: a Californian-inspired Japanese restaurant – Xian: a multi-element bar, lounge and music venue on the ground floor.”
As a seasoned foodie, I’ve tried all three and FEAST is my go-to for friends/business because their menu appeals to a wide variety of pallets. There are even Paleo options!! However, if I’m in the mood to splurge, I head towards Hagaki and consume a stupid amount of sushi. Most of their seafood is imported ALIVE to ensure freshness and their shrimp dishes are a personal favorite of mine. Xian is a well-known post-work drink spot within Beijing’s corporate scene. If you’re looking to impress someone from out-of-town, look no further than Xian! It’s close to the airport and their barkeeper is amazing.
Basically, there’s no reason you shouldn’t be eating at EAST!
For further information contact:
Area Communications Manager| EAST, Beijing
Tel: +8610 8414 9974 |email@example.com
Already been to EAST? Tagging me on Instagram @wanderonwards and I’ll give you a shout out! Like my Facebook page @wanderonwards to stay on top of what’s going on in China and what resources you have available. Follow my smart-ass comments on Twitter @wanderonwards and stay tuned for more articles!
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About Vanessa Elizabeth
Vanessa Elizabeth is a cultural chameleon currently based in London. She enjoys sports (such as CrossFit and dating), cooking, and demolishing her savings account. When she's not busy blogging about her feelings, she works full-time and practices Chinese with her English/German friends.
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