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Beijing Hou Hai Bar area

Date: 2007-8-09 16:04 | Author: webmaster | From: |

 Tiananmen Square attracted only park-goers, weekend fishermen, or ice skaters, depending on the season. Then, ex-concert cellist Bai Feng opened his No Name bar (that's how it came to be called; it had no sign, but filled up via word-of-mouth), and the scene was set for a new generation of stylish establishments.

 Over the past year, the Bohemian area has gone upscale, Yuppified, and emerged as the capital’s coolest neighborhood, with scores of bars, restaurants, and boutiques catering to the city’s smart set. Add to that the opening last fall of a cobbled strip of chic venues called Lotus Lane, and Houhai looks ready to soar.

  Of course, trendy districts come and go; that’s the pattern of gentrification around the globe. But it applies here only on the surface. Houhai, you see, has been hip for centuries.


Brother’s Olivier (left) and Ben Six Photo by Tian Yufeng

  By Annie Wei

  The two French brothers continue to cater to wine lovers at their bar La Baie Des Anges in Houhai – a popular spot for Beijing’s expats. Olivier Six, 28, and Benjam Six, 26, came to Beijing last June and started their business in September of last year.

  Many café and restaurants have started events like wine tasting to offer their customers more alternative entertainment, but how can La Baie Des Anges stand out in the competitive Houhai area?

  “The place caters to the tastes oflaowai, with more options of different kinds of wine, and a nice place to hang out with friends,” Louis Mok, a Frenchstudent said.

  It’s not surprising that more and more expats have started businesses in China, but most of them who get into the dining scene already have experience in dining or in China. China isn’t ne to us,” the Six brothers said. Before they moved to Beijing, they had visited China many times. And their Chinese “uncle” in Beijing, who has been the brothers’ family’s friend for many years is looking after

  “The main difference in having a wine bar like this are the working hours,” Olivier said. “Customers in Beijing are used to coming after 9pm, so they still need to cook until 1am and leave work after three.The good news is that their business is continually getting better, according to older brother Olivier. One reason is that more people like hanging out in Houhai in the summer than the cold winter months, and another reason is that their bar is becoming known to more and more people.

 

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Delete 引用 yulin   post at 2008-2-24 01:49:46
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