Introducing... China Tang, London !

Within the famous Dorchester Hotel at 53 Park Lane, China Tang is definitly the best Chinese cocktail bar of London, UK and maybe Europe. Hosted by bar manager Luca Cordiglieri and entertained by the unmistakable Giulio Amodio's Italian emphasis, China Tang serves exceptional Chinese food recommended by our sweet Chinese waitresses, and a new and revisited cocktail selections made by Matteo Corsalini and the bar team, live jazz music is also included in to the treat.

Launched in 2005 by Sir David Tang, China Tang is being run for the past 5 years by bar Luca, also known as the former Vice President of UKBG for 7 years and elected Best Bar Manager 2011, by Class Magazine.

Giulio, Head Bartender and right-hand man of Luca, is the host we would always like to have, looking after every detail and making sure you spend a great and unforgettable moment in this amazing venue. We met them.

Luca Cordiglieri, Matteo Corsalini and Giulio Amodio.

Luca, Giulio, can you please tell us more about you? What is your background? How long have you been working at China Tang?

We had similar backgrounds. We have worked in nightclubs, hotel bars and independent restaurants, so fairly varied. Italians usually tend to start this Job working behind a coffee bar, where its only in the late afternoon you actually get to make a drink, even if it's only a Campari and soda it still makes you feel like Tom Cruise in Cocktail after hours of making espressos!

We have been at China Tang for over 5 years, it was different style to other places we had worked and a great concept!

What is the thing you like the most about your job?

Genuinely love giving guests a great experience, and yes a smile goes a long way!

Tell us more about your venue, China Tang, what is so special about it?

CT is unique bar beautifully designed by our boss David Tang to evoke the art deco scene of 1930’s Shanghai. It is vibrant with a great cross section of customers and with modesty we are one of the best quality bars around to come for an evening, great drinks, and you can eat in the bar as well. Dim sum and cocktails, no one else does that!

We've just launched FAIR. Rum in the UK, what is your opinion about this new Rum from Belize?

Very well balanced rum, nice colour, versatile in cocktails and not only.

What would be you're best FAIR. Rum situation ?

Giulio : Fire place, huge white sofa, chocolate pudding, FAIR. rum in a balloon glass and Monica Bellucci.

Luca : I don’t think I can top Giulio’s...!

What is the favourite drink you had with FAIR. ?

The most popular drink we had on the cocktail list at China Tang was the "Forever Young" cocktail , created by one of our former head bartender Yoann Lazareth, 3 years ago. A best seller, which become a cult in the bar, probably because of the name but also because the aloe vera juice. It helped us to launch and popularize FAIR. vodka in our place. 
"Forever Young" : 30 ml FAIR. Quinoa Vodka, 20 ml FAIR. goji liqueur, 10 ml lemon juice, 12.5 ml edelflower cordial, 30 ml aloe vera juice. Build oner crushed ice. Garnish with edible flower and pommegranate seeds.

China Tang at The Dorchester.

Want to find out more about China Tang? Visit their Website & Facebook

Matthieu Boulas (Sales Manager, London) talks about FAIR.

Each week a team member will share its vision of FAIR.'s philosophy. This week, Matthieu Boulas, UK Sales Manager.

Matthieu Boulas. Photo by Christian Wilmes.

When did you start working for FAIR.?

I started working for FAIR. in London at the end of 2011, as an Account Manager. I became Sales Manager for the whole UK in 2012.

3 words to define FAIR.'s philosophy?

Third world farmers, Premium, Unique

In which way FAIR. is different from other brands?

FAIR. is unique. The key differences are the ingredients used to produce our spirits, which are fairtrade certified ; the farmers that we really take care of ; and our mission which is not only to introduce a new range of premium spirits, but also to explain to our customers how it is possible to support farmers in remote places of our world.

Your best memory with FAIR.?

First sale to Giovanni, Bar Manager of a 2 stars Michelin restaurant… who then became a friend !

A word to define the new packaging?

Enthusiastic

Your mantra?

Whatever you do....do it 100%!

The best place where you drank a FAIR. cocktail?

Skylon, London.

Your favorite cocktail with FAIR.?

A Daiquiri with our FAIR. Rum from Belize.

Thank you Paiche Restaurant for your great support in Los Angeles.

The success of the Latino-based Picca and Mo-Chica of chef Ricardo Zarate and his partner, Stephane Bombet, has led to the most exciting restaurant to open in Marina del Rey since Aunt Kizzy's Back Porch in the 1980s. Zarate has taken the small-plates ideas of his other restaurants and raised them several clicks at Paiche (named after a huge Amazonian fish), focusing on the concept of a Peruvian izakaya — a casual place for friends to drop by, drink some beer and pisco, order more than they can eat, then order more because everything is so delicious. Zarate offers salads, ceviches, grilled items, frituras (fried) dishes, mains, and vegetables, all spread over a large menu. You can't go wrong with the $29 Cuzco meal: two appetizers, something grilled, an entrée, and dessert.There's so much here you won't find anywhere else, not least of which are the pacu ribs, made from piranha and dashed with lime miso and zapallo (pumpkin) puree. Chaufa de langosta means "fried rice with lobster"—can't go wrong there. And the namesake fish is cooked in a jalapeño-cilantro stew with pallares (lima beans). Chow it all down with a pisco sour expertly made by bartender Deysi Alvarez. The rest of the day (or night) will fly by before you know it.

Deysi Alvarez, Bar Manager at Paiche.

What do you like about FAIR.?
I love it because it's unique in all aspect. It's the only vodka using quinoa and being a Peruvian restaurant it's a no brainer.

In which way FAIR. is different from other brands?
I don't usually like vodka but FAIR. is so well balanced with a lovely sweetness and crispness. And overall the smoothest vodka I've ever had, just love it.

What is you're favorite cocktail made with FAIR.?
Bolivian Fizz / Palma Fizz : 
FAIR. Quinoa Vodka, lime juice, ginger syrup, pomegranate reduction, rose water and top up with club soda.
Specialty cocktail created for Paiche and our new location Blue Tavern opening mid-November in Santa Barbara.

Tell us a little bit about this new venue...
We are opening this new venue in Santa Barbara where this time we are moving closer to the American full bar style. Of course with FAIR. Quinoa Vodka in our well.
Also looking at extending and opening new location next year in the East Coast.

"Bolivian Fizz"

 Paiche Restaurant, 13488 Maxella Avenue, Marina del Rey, CA. 310-893-6100