Don't miss Hatchery's cevicheria pop-up at District
Hatchery, Beijing's first 'culinary incubator' – an incubator kitchen designed to give small food businesses a competitive advantage when entering or continuing in the local marketplace by providing an affordable certified kitchen space for food prep – returns to the south this week for a two-day restaurant takeover and Shanghai's first edition of the super-successful Tastemakers Series.
The team launched their concept in the capital last year and have since been bringing a variety of unique (and delicious) culinary concepts to Beijing. But this Wednesday and Thursday, they're bringing South American vibes to the streets of Shanghai as they takeover District with their Buena Onda culinary concept for an evening of ceviche, booze and party vibes.
On the menu you'll find the likes of Ceviche Classico, sea bass marinated in classic tiger's milk with red onion, capsicum, coriander, glazed sweet potato and corn; and the Chifa Tartare, finely diced salmon marinated in ginger, green onion, soy and sesame oil on a bed of spicy avocado and mango salsa. All ceviches are priced at 85RMB and are served with fresh corn chips plus tangy salsa verde. Round it all off by pairing your food with a beer – Boulevard Tropical Pale Ale or Black Market Deception Blond – picked by the District bartenders for an additional 35RMB.
Cevicheria pop-up kitchen is at District 284 Yuyuan Lu, near Beijing Xi Lu. Wed 12 and Thu 13. 7pm. Free.