The Essential Guide to Chinese Spirits: After years studying and indulging in China’s favorite fire liquor, Derek Sandhaus is launching the book on baijiu. ‘The Essential Guide to Chinese Spirits’ an exploration of the history and culture of baijiu, launches on March 18 at Yuan. The event will feature a presentation, and sampling of select baijiu cocktails.
7-9pm // Yuan // Room 2, 1/F, 17 Xiangyang Bei Lu, near Julu Lu (襄阳北路17号1楼2室, 近巨鹿路).
Maverick Wine Dinner: On March 28, Pelham’s at Waldorf Astoria hosts winemaker Ronald Brown of Maverick winery for a lavish five-course pairing dinner. Wines include tipples from Maverick, to be coupled with seared scallops, wagyu beef tenderloin, porcini mushroom soup, and more.
1088RMB // 7-11pm // Pelham’s // Waldorf Astoria, Heritage Building, Lobby Level
2 Zhongshan Dong Yi Lu, near Guangdong Lu (上海外滩华尔道夫酒店, 中山东一路2号,
Who likes it raw?: On March 29, VUE bar is offering hundreds of freshly shucked oysters, free-flow Joseph Drouhin Chablis, pork rillettes, grilled chipolata sausages and fresh fruit.
280RMB // 11:30am-3:30pm // VUE // Hyatt on the Bund, 32-33/F, 199 Huangpu Lu, near Wuchang Lu (黄浦路199号, 外滩茂悦大酒店32-33楼, 近武昌路).
Head to our calendar for more.
Benjamin Cost is Shanghaiist’s Food Editor. Email tips, recommendations, and news updates on Shanghai’s dining scene to [email protected].