Authentic Caucasian Dishes at Liangma River's Georgia's Feast
In the wake of the Beijinger's successful Hot & Spicy Festival, our fiery restaurant coverage continues with this Feel the Burn
series. Those of you who acquired a taste for all things hot at the
fest can maintain the burn by visiting these chili-rife eateries.
Whenever we head to Georgia’s Feast, we always walk in with an empty stomach to ensure we have enough room to load up on the kitchen's exhaustive selection of Georgian delicacies. Georgia’s Feast, located in the embassy area by Liangma River, turned three years old earlier this year and has maintained a following thanks to its rustic family-style atmosphere and authentic Georgian grub (check out our first impression here).
The menu spans classic Georgian fare such as grilled meats, soups, khachapuri (cheese-filled bread), khinkali (Georgian dumplings), fresh salads, as well as Georgian wines. Of the items that the Georgia’s Feast team brought to our Hot and Spicy Festival last month, their khinkali proved a particular favorite, their xiaolongbao-esque appearance belying the way in which you eat them. That is to say, dusting them in black pepper, grabbing them by the top pleats, nibbling the side so as to drink the soup, and then consuming the meaty innards. Unlike xiaolongbao, however, many people prefer not to eat the pleats as they're too gluttonous and filling.
Below we speak to manager Muhammet Annayev and chef Neli Tomaradze – whose goal is to introduce authentic Georgian cuisine to Beijing – about some of their favorite spicy dishes.
What spicy dishes do you sell in your restaurant? Which one is the most popular and why?
Some of the most popular dishes are our kharcho, or Georgian soup (RMB 38), as well as the Georgian dinner (RMB 128), and grilled hot and spicy pork knee (RMB 48), among others. The grilled hot and spicy pork knee is quite popular because it's similar to Chinese chuan’r. It contains pork tendon and is seasoned with pepper and chili powder, and the locals love it a lot.
Which wine would you recommend to pair with spicy foods?
Neli Tomaradze (NT): Dry Georgian white wine.
Muhammet Annayev (MA): There’s a saying that Georgians drink like it is our last meal: first in a glass, then a horn, then from a basin …
What’s the hottest thing you’ve ever eaten?
Sichuan cuisine.
What’s your go-to spicy comfort food?
Chkmeruli (Georgian garlic chicken). You fry chicken with peppercorns, chili, cilantro, and garlic. Then a thick creamy milk sauce is drenched on top – it's very delicious and you'll want to use bread to mop the plate clean.
Describe eating spicy food in one word.
Enjoyment.
Think you can handle more heat? Then be sure to check out the latest issue of our hot & spicy-themed magazine and more of our ongoing chili-related restaurant coverage so that you can keep the burn going.
Photos: Tracy Wang
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