Go And Get…
Never has a name more accurately conjured images of a restaurant’s culinary offering than in this instance, at Beijing’s newest addition to the Brit gastropub club, Stuff’d. As most astute readers will gather, restaurateur Will Yorke’s newly refurbed and renamed Dongcheng drink-and-diner focuses on food that has been, well, stuffed inside other foods, specifically in pies, pastries, breads, sausage casings and pizza crusts, and though it’s a novelty fraught with corny undertones, the result is actually a comfort cuisine triumph, pushing the envelope in terms of both flavour and portion size.
In a pared-back interior of polished concrete, off-white walls, exposed beams and mismatched wooden furnishings, Yorke thrusts eggs into a sausage meat and crispy, crumbed shell (Scotch Eggs), rich, saucy chunks of beef and bacon into flaky short-crust pastry (Steak & Ale Pie), gigantic homemade pork sausages into dense, chewy baguettes, pulled pork into pita, and cheeses, meats, vegetables and herbs into folded calzone pizzas of multiple varieties. And to augment Stuff’d’s pub credibility yet further, Yorke even creates his own beers via his mini-brewery next door, with names like Longbowman English Ale and Pilgrim’s Progress providing a perfectly British meal accompaniment. Go on, get Stuff’d!