Even though it's always had its ups and downs over the years, it seems this year more than ever has been particularly unkind to Beijing's F&B. And now, joining a recent bit of closures and shakeups is a departure, with Australian expat Simone Thompson preparing to leave Beijing and China at the end of this month.
Chef Thompson has been cooking up good things in the 'Jing since 2016. Her tenure here has seen involvement with the dining concept the Hatchery, local brewery Jing-A, catering holiday meals at Side Street, and, most recently, pop-ups and delivery with her own brand, Malo's.
After working in London, Thompson moved to China, where she eventually wound up in Beijing's F&B scene
We caught up with Thompson to discuss her departure, what she'll miss, what she's looking forward to back home, and how fans of her cooking and those who haven't yet tried it can get a taste before she leaves.
Q
How does it feel to be leaving Beijing and what are you going to miss most?
A
I’ve been living overseas for 16 years now so it feels like the right time to head back to Australia. I am really, really, really going to miss the Chinese food.
Thompson's concept Malo's offers homey bites for both delivery and in intimate pop-up settings
Q
You've been in the Beijing F&B scene for quite some time, what was the most interesting thing about the industry going in?
A
When I arrived in 2016 the food scene was really exciting, lots of new things were opening and it felt like anything was possible. Everyone was so happy to help each other succeed- they still are!
Q
Of all the dishes you've cooked for others -- be it in restaurants or for pop-ups or catering events - what's a dish you've been most proud of and why?
A
My absolute favorite menu that I developed was back at the Hatchery. It was a Middle Eastern concept. It was all small plates that both looked great and were great for sharing – all my vibe.
During her time with Jing-A, Thompson was the mind behind gems like their Laoganma Luau pizza
Q
Now that you're leaving, besides bumps like Zero Covid, what's been the biggest change you've seen in F&B here, and what's the future look like?
A
Hmm I think F&B in Beijing has really changed over the past eight years that I have lived here, mostly around the western food scene. It has just become a lot more insular, and the focus is less on interesting food concepts and more on food that people already know and like. I think it’s a tough scene to express any creativity in. But having said that, with all the closures happening there will be a new wave of F&B coming soon and that collaborative spirit is still here so who knows what will happen!
Q
What are your plans, if you have any as of yet, when you're settled back in Australia?
A
I am planning to cook food with great fresh ingredients, drink beer, and hang out with my family.
Thompson is great at taking distinct flavors to create intriguing combinations
Q
What are you looking forward to the most when you go home?
A
Coffee.
Q
Will there be any opportunities for people to try your food before you leave?
A
Yes! I am doing a brunch event at Confidential on Nov 23. I am making some really fun dishes (like a cornflake glazed donut!) and there is a great free-flow deal on drinks. Message me [by scanning the QR code in the poster below] to book a table!
Malo’s Brunch @ Confidential will be happening on Saturday, Nov 23 from 12.30-3.30pm. Seats are RMB 498/person and can be booked by scanning the QR code in the poster above.
Confidential
2-72, 22 Intl Art Plaza, Pingod, 32 Baiziwan Lu, Chaoyang District
朝阳区百子湾路32好苹果社区22院街艺术区2-72
Along with the Confidential brunch, Thompson will also be cooking a Thanksgiving turkey set for two at Side Street on Nov 28 at RMB 398 per person (scan to book). She’ll also be offering weekly delivery of goodies from Malo’s via special group chat (message Thompson on WeChat to join) until Nov 30, so don’t miss out before this legend returns to Down Under!
Side Street Jianguomen
Bldg N28 2/101-102 17 Jianguomenwai Dajie, Chaoyang District
朝阳区建国门外大街17号楼2/101-102
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Images: Uni You, courtesy of Simone Thompson, Jing-A
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