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ByLars James Hamer

What is it?

Freestyle skiing combines skiing and acrobatics, and is one of the most popular Winter Olympic disciplines. There are a total of 13 events, with the International Olympic Committee adding three new categories in 2018: big air for men and women and a mixed team aerials event.

The most popular styles of freestyle skiing are aerials and moguls.

Aerials has regularly produced moments of Olympic magic. In Sochi 2004, 29-year-old Australian underdog David Norris needed something special if he was going to go home with a medal. The legend casually pulled a quadruple twisting triple flip out of the bag, securing a score of 110.41 and the silver medal.

Our personal favorite trick is Jeret 『Speedy』 Peterson’s signature move, the 『Hurricane』 jump; a triple backflip with five twists.

Moguls are bumps on the downward slope of the ski track. Mogul skiing is a timed run on a heavily moguled slope with two jumps on either side. The sport tests all areas of a freestyle skiers ability; how they navigate the difficult and bumpy slope, their speed and their arsenal of tricks.

One for the purists.

When is it?

February 3-19

Where is it?

Genting Snow Park, Zhangjiakou Zone.

Who’s gonna win?

Reigning Olympic and world champion Mikael Kingsbury is almost certainly going to be on the podium in Beijing. The Canadian has won the most World Championships and moguls World Cup titles of any male in history.

Team GB’sJames 『Woodsy』 Woodsdecided not to compete in 2018 but, since his return, has become a world slopestyle champion.

Izzy Atkin, also of Team GB, will be looking to improve on her bronze medal in the previous Winter Olympics.

She has a younger sister,Zoe Atkin, who won World Cup silver and a world championship bronze on the half pipe last year.

What about China?

Please God letEileen Guwin. As if freestyle skiing wasn’t cool enough, the American-born Chinese is soon to begin studying at Stanford University, is signed to IMG Models, featured in Vogue and Elle magazine and has been snapped front row at Paris fashion week.

The 18-year-old was born in the United States to an American father and Chinese mother. In an interview withSouth China Morning Post, she said: 「Nobody can deny I’m American, nobody can deny I’m Chinese.」

BOSS.

On the slopes, Gu won two golds at the Winter X Games in 2021 and the World Championships. She’s not only cool as, she’s a serious contender.

Check out all 15 events in our Beijing 2022 Bluffer's Guide by scanning the QR code:

[Cover image viaWikimedia]

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BySophie Steiner

And so we bid adieuto the Year of the Ox – a wild ride of high highs and low lows. Yet, the show must go on, and that means enjoying it in the way we know best – through good food and and plenty of drink. Here is an A to Z recap of some of the major restaurants and bars that had the tenacity to open as China's borders remained closed.

Gula

Another wine bar to open,Gulaisawine barfor families– two concepts not usually put together; dogs are allowed inside the busy space; the wine program is pretty lax; the menu is even looser, described as Chinese fusion yet seemingly lacking the Chinese side of said fusion; the logo is a cartoon puppy; and the name means gluttony. Phew.

Image by Sophie Steiner/That's

It's busy, possibly due to one of the owner's KOL status, possibly due to ephemeral hype and possibly because some people are into this place's vibes. You can be the judge as to which category you fall in.

Read a full reviewhere.

Gula Bistro.448 Yanping Lu, by Changping Lu 延平路448號，近昌平路

Halu

The first floor of craft cocktail loungeArs & Delectohas been transformed into modern Korean bistro,Halu– the second outpost of this K-Town favorite. Situated along the leafy Jinxian Lu amidst many local restaurants, the space feels familiar and welcoming, even for first time visitors.

In collaboration with Halu owner Joonsam Park and Chef Rosie, the team culled down the menu to a simple one-pager of Korean fried chicken, stews, kimchis, fried jeon (savory pancakes), seafood dishes and street fare like tteokboki and gimbap, that are best experienced with a post-dinner nightcap of Korean seasonal-inspired sippers on the second floor.

Image by Sophie Steiner/That's

The old school Korean rap and hip hop that reverberates from the speakers, coupled with brimming bowls of boiling pork and seafood soups, dishes of assorted kimchi andgochujang-laced plates, adds to the eccentric ramen and soju lined walls.

The juxtaposition between trendy, casual Korean bistro and art deco-inspired cocktail lounge somehow works. The two seemingly opposite components amalgamate into a whole that is greater than the sum of its parts. Plus, the calorie to kuai conversion rate is on point, if you ask us.

Read a full reviewhere.

Halu.222 Jinxian Lu, by Shaanxi Nan Lu 進賢路222號，近陝西南路

Huma

AtHuma, the fresh, clean ingredients found in Southern Yunnan cooking are easily recognizable in every dish. Veggies and herbs are no longer an afterthought, but rather one of the main focuses.

Image by Sophie Steiner/That's

Designed by Tom Yu Studio, the same architect that putBloomon the design map, Huma joins the long list of whimsical spaces decked out by this originally London-based designer, once part of Heatherwick Studio.

Image by Sophie Steiner/That's

The restaurant’s main dishes involve Yunnan-style noodles in all forms, plus Yunnan-style pickled and grilled proteins.

Read a full reviewhere.

Huma.1515 Nanjing Xi Lu, by Tongren Lu 南京西路1515號, 近銅仁路

Hundo

Climb the stairs of the 20 Donghu Lu villa, leaving behind 『mini France』 in the form ofCellar to TableandBlaz, and you enter the dimly litHundo– where you’re instantly transported out of Shanghai and into a bustling yakitori joint in the heart of Tokyo.

Image by Sophie Steiner/That's

Your field of vision takes in a dark wooden bar lined with chefs scoring sashimi, slicing steaks and serving sake and shochu, all while the aroma of roasting snapper, charred chicken skin and a hint of yuzu fill your nostrils – the authenticity makes you feel like you should be paying in Japanese yen.

Image by Sophie Steiner/That's

The warming atmosphere is emphasized by the overly friendly staff and controlled chaos within the open kitchen. Here you see dozens of skewers, holding every part of a chicken you could possibly think of (and even some you can’t) roasting on an openbinchotancharcoal-grill flame.

Although much larger than Justin Xu’s previous projects (Nakama– now closed because of landlord issues and reborn from the ashes like a phoenix asHigh Yaki), because the space is split into two main rooms and further sectioned off with private alcove-like seating, the feeling of exclusivity still remains.

Image by Sophie Steiner/That's

The menu spans sashimi, cold and hot bites, charcoal grilled dishes, yakitori, kushiage (deep-fried skewers), tempura, yakiniku (grilled meat) and rice. It sounds like a lot, but as most are small dishes or skewers, you can do some serious damage with just two people.

From mastering the basics to rewarding the adventurous, Hundo is the dream destination for a Tokyo getaway that costs far less than a plane ticket.

Read a full reviewhere.

Hundo.20 Donghu Lu, by Xinle Lu 東湖路20號, 近新樂路

Jar Bar

Gosia Modlinska– one of the co-founders ofPierogi Ladies– spun off with her own concept this year, rebranding asJar Bar,a cocktail bar with Eastern European food. While she still offers pierogis, the focus is more on Polish mains that could get you through a Slavic winter, driven mainly by recipes from her grandma.

Image by Sophie Steiner/That's

Given the name, it’s no surprise that there are lots of things in jars, spurred from Gosia’s jarring obsessions. Expect to find all manner of pickling vegetables, fermenting produce and infusing alcohols and vinegars.

Image by Sophie Steiner/That's

The spaces boasts a backpacker hostel atmosphere – twinkling string lights hung about, maps adorning the walls – dumping and pickle world maps to be more specific – travel books stacked on shelves, jars filled with all matter of this and that, board games, off-centered framed photos of cooking class attendees and a free roaming cat, making friends with all the patrons. It’s all very unpretentious, DIY and welcoming.

Jar Bar.#8, Lane 283 Jiaozhou Lu, by Xinzhai Lu 膠州路283弄8號，近新閘路

Juke

Juke, a neighborhood eatery headed by popup master and chef Michael Janczewski (previously of Canton Disco in Shanghai and Ho Lee Fook and Michelin-star Belon in Hong Kong) and Sebastien Dallee (previously of Heritage by Madison, Italo/Funka Group), opened early December in the old Pirata digs on Dongping Lu.

Image by Sophie Steiner/That's

The 18-seater serves a tight menu of neo bistro fare that focuses on Mediterranean flavors with an Asian twist.

Juke – coming from the old English word meaning 『to trick』 or 『fake out』 – rings true in the playful nature of the menu.

Image by Sophie Steiner/That's

In other words, expect the unexpected: a lashing of smoky olive oil, pickled celtuce ribbons, clarified tomato and butter water, mapo tofu gravy, hand-ground polenta, miso paste hidden beneath layers of caramel and dots of activated charcoal spiked with kumquat, to name a few.

Bites aim to deceive the senses and change the notion of what you may assume.

Fusion is a card trick that has long been overplayed, but when you’re holding a royal flush, you play to win. Juke’s menu is the royal flush in this metaphor.

Read a full reviewhere.

Juke.11 Dongping Lu, by Henghshan Lu 東平路11號，近衡山路

Kaisha

The sister venue toSuzu,Kaishaauspiciously opened on August 8 inShankang Li. The space is divided into two parts – the front, known as West, is a casual cocktail restaurant, while the back, named Higashi (meaning 'East' in Japanese), is a classic Japanese cocktail bar.

Not the kind stacked with suit-clad salarymen pounding sake and skewers after a long day at the business factory, mind you, but a high-end, perfectly curated experience bar, where you are acquiescingly forking over all the yen in your wallet for another drink.

Image by Sophie Steiner/That's

BarmenTomo ShinodaandNaoki Toyodomeare behind West’s cocktail menu, made up of classics with a twist (divided into tasting cues like sweet, strong, sour or hot) plus a world tour menu where drinkers can choose which city they』d like to『visit』 and receive a beverage representing said location.

Image by Sophie Steiner/That's

Meanwhile,Shunojo IyudaandKohei Yoshimurahave designed an international cuisine menu, drawing on Shunojo’s experiences working in both San Francisco and Sicily. The menu is eclectic, plates – and sometimes even bites – jumpingbetween Asia and Europe. Yet, it works, and fully compliments the cocktail drinking vibe.

Read a full reviewhereandhere.

Kaisha.358 Kangding Lu #107, by Shanxi Nan Lu 康定路358號1樓107室，近陝西南路

Khan Chacha

Step off the 8th floor elevator of Parkson Mall and you』ll find yourself greeted with a steaming, frothy glass of chai atKhan Chacha– a contemporary Indian and Middle Eastern restaurant that opened its second Shanghai location this past February. We eagerly took our seats at the new space – ready to indulge in the recently released updated menu with seasonal favorites – and left hours later beyond satisfied.

Image by Sophie Steiner/That's

Peruse the sprawling menu of dishes that span New Delhi in the north to Kerala in the South to Tamil Nadu in the east to Rajasthan in the west. Northern style buttered curries sit adjacent southern versions redolent with mustard seeds. A modern-day interpretation of French-style Duck Confit Vindaloo is casually placed alongside Lucknowi Biryani, a Mughal legend.

Image by Sophie Steiner/That's

Founder and chef Jibin Arjunan jumps further west to the Middle East, with dishes inspired by Iranian, Pakistani and Turkish cuisine. If you’re overwhelmed, just close your eyes and point to the menu – after trying over half of it, we found you really can’t go wrong.

Image by Sophie Steiner/That's

Aromatic pods of cardamom, Iranian saffron, European vanilla and dried rose flavor everything from basmati rice to milk-mustache forming lassis to treacly desserts.

‍Read a full reviewhere.

Khan Chacha.501-502, West Gate Mall, 1038 Nanjing Xi Lu, by Jiangning Lu 南京西路1038號梅隴鎮廣場501-502, 近江寧路;Khan Chacha Bistro & Lounge (Parkson Mall).918 Huaihai Zhong Lu, by Shaanxi Nan Lu 黃浦區淮海中路918號，百盛8樓，近陝西南路

Klay

Arguably one of the biggest openings of the year, chefHardeep Somal’sKlay, a contemporary Indian restaurant serving small plates and highballs inspired by the many ingredients and spices that run through India’s underbelly, has been packed since day one.

Image by Sophie Steiner/That's

The bistro-esque venue is decked out in contemporary art by crative design agency The Orange Blowfish, with displays of abstract art and hanging woven lanterns.

Like what’s happened with contemporary Indian restaurants in other foodie cities like London and Singapore, Hardeep aims to show Shanghai what Indian food can really be.

Image by Sophie Steiner/That's

Since opening, the menu has expanded from reinterpretations of Indian favorites to include lunch and brunch offerings as well.

Read a full interviewhere.

Klay.1124 Beijing Xi Lu, by Shanxi Bei Lu 北京西路1124號，近陝西北路

To read the full Year of the Ox New Restaurant & Bar Openings Recap scan the QR code:

Got aF&B company you would like to promote?Contact us at...

E-mail:billyxian@thatsmags.com

WeChat ID: billyjunior317

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TED英語演講課

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