Boyce has plenty of reason to rejoice just in time for spring

Beijing's hutong are alive with the sound of martini shakers and popping beers. For the next three Mondays, all cocktails at Mai Bar are buy one, get one free. Given that the drinks here are good both in taste and value, this is quite the deal. Just a few meters away, Bei Luo Café has expanded its bar, added a kitchen and knocked down a wall to make a bigger lounge. It should re-launch tonight (Friday) with live music and a buy one, get one free Mojito deal. The plan is to up the drinks list to 10 Belgian beers and 10 whiskeys, and eventually add a crepe station. Finally, after several delays, cocktail bar and pizza joint Mao Mao Chong should finally relaunch tonight and give relief to those who miss their Mala Mules.

Gung Ho! is holding a pizza-making contest called Beyond the Mediterranean at The Hutong. Twelve teams will compete, with the best pie going on the menu and the winners getting a pizza party. Terra is the newest place to add draft from local craft brewery Slow Boat. Still on beer, look for a pair of Belgian newcomers from Duvel Moortgaat in the next few weeks: Nick Papa says bottled De Koninck and De Koninck Triple D'Anvers should soon be available at IKI and Heaven Supermarket. Newcomer Brussels Bar and Restaurant has started a weekly all-you-can-eat mussels special. Meanwhile, Frost has started a happy hour deal that runs Monday to Friday, 1-7 pm.

Sanlitun Village restaurant Modo has started promoting eight wines, which allow customers to get a 25ml pour before deciding if they want a bigger one. Elsewhere, Pudao Wines has rotated the 20 wines in its own machines. The focus this time: unoaked and oaked Chardonnays, "Old World" and "New World" Cabernet blends and, in a clever move, "adopted sons" - wines that have made their marks in new countries, such as Carmenere, Zinfandel, Malbec and Pinotage.

Finally, Spanish restaurant Agua will add some creative dishes next Wednesday. They include Wagyu beef tartar with black truffle ice cream as well as baby green peas, artichokes and pesto topped with a slice of beef tendon that is deep-fried until it blooms.

Chef Jordi Valles has also added seared tuna with plain yogurt, wasabi ice cream and lemon salt. He places a glass cover over this one, pumps cherry wood and tea-scented smoke underneath, and then lifts the lid under the diner's nose.