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New Party Pics: Electric Circus Flashback And More

Another big Shanghai weekend behind us - here's the pics to prove it happened. Photos from the...

Heartbreak Hotel Tonight @ Wu Jin

Sup lonely hearts! That tiny wine bar Wu Jin (the one on Jianchang hutong, next to Arrow Factory,...

First Sip: La Rosa

Stopped in the new Jing'an cocktail/whiskey bar La Rosa a few times last week. It's on the third...

Last Chance To Get Dragon Burn Tickets

More news on the dragon tip. There's a three day arts and music festival next weekend, June 6–8,...

Inside Beijing Roller Derby

A chat with Jay Latarche and Hooten Annie, founders of Beijing's roller derby league. It's not...

[Mixtape]: Dubatonik

Sounds of summer... Latin trax from Mexico-based DJ Dubatonik ahead of his vinyl-only set this...

SmBJ x Slow Boat pres: June Beer Movie Mondays

For the month of June, SmartBeijing.com's teaming up with Slow Boat Brewery to celebrate the...

[The Agenda]: June 2014

Hot damn! Summertime. Here's how to get your kicks under the burning sun: art, music, brunches,...

Videos: Chinese Rocks

Got not one, but two brand new videos for you fans of the Chinese rock'n'roll. Both dropped after...

Openings and Closings: R.I.P. Regional, New Glo London, and Amber and O Theatre Reopening

Here's some fresh binary data about Shanghai businesses opening and closing. First up, that...

Sinan Mansions Beer Festival Going Down This Dragon Boat Weekend...

Another outdoor beer festival coming up from noon–10pm this Saturday and Sunday in Sinan...

Elvis Is Alive - I Just Met Him In Shanghai

Hanging with The King down at the wet market, talking about Elvis Tribute groupies, gold rings,...

The Nut Returns Tonight

It's been a while since artsy gathering The Nut convened for some apertivo and chat. They're back...

Last Call: Great Wall Festival Tickets

Hey kids, this is the last day to order your Great Wall Festival tickets before our ticket...

[Undercurrents]: The Cleaver Quarterly

An extended and boozy chat with Jonathan White and Iain Shaw, editors of this new Chinese food...

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