Eat beat

Shanghai

Belle's last bow

Southern Belle, a restaurant and bar that has been serving up specialties from the Southern United States since 2009, will close its doors on Friday. The restaurant describes itself as "a celebration of the American South, its food, drink, music and culture. It offers the discerning guest an extensive selection of bourbons, BBQ, traditional Southern fare and desserts." It became a gathering place for expat Southerners and those who wanted a taste of Americana. It has been run, incongruously, by a friendly, cigar-chomping Irish-American from Boston named Sean Fitzgerald who has been the life of the place. Southern Belle became famous for its popular outdoor seating, barbecue cooked on a real outdoor grill, occasional live bluegrass jams and decor that included a seating area with a touch of Savannah and a Texas-style bar.

433 Changle Lu, Xuhui district, 021-5403-3218; www.southernbelle.com.cn.

Beijing

Hatchery returns

The Hatchery, Beijing's incubator for new restaurant ventures, re-opens this week at 5Lmeet, a new lifestyle space that also will feature a French bakery and cafe, a gym and a boutique bookstore. The Hatchery will occupy most of the ground floor, with seating for more than 80 diners.

88 Dongsi Jiutiao (Dongsi 9 Alley), Dongcheng district.

A week of beer

The city's third annual Autumn Craft Beer Festival has evolved from a weekend event to a weeklong "tour" of six brewpubs across the capital: Slow Boat Brewery, Great Leap Brewing, Arrow Factory Brewing, Panda Brewpub, NBeer Pub and Jing A (Taproom and the Big Smoke). The permit was denied this year for holding the event at a single venue, so many pubs will have special events and beers on tap from many brewers across China, including three breweries from Wuhan and Xian Brewery in Shaanxi. The beer festival continues through Friday.

Hong Kong

Just ducky

The Duck & Waffle, an iconic 24/7 British restaurant, is taking over Ozone through Oct 2. Duck & Waffle will recreate its quintessential 24-hour dining experience, starting with Saturday brunch at noon and ending with Sunday brunch at 5 pm, running in tandem with the National Day celebration from the bar restaurant's lofty location 490 meters above sea level. Expect the namesake Duck & Waffle dish of crispy leg confit, fried duck egg and mustard maple syrup. For night owls, Saturday's late-night menu offers an array of snacks and savory dishes, including Chef Tom Cenci's signature Spicy Ox Cheek Doughnut with apricot jam and smoked paprika sugar, which he describes as "getting punched in the face-but in a good way-as the flavors are so powerful and exciting."

118/F at The Ritz-Carlton, Hong Kong; 852-2263-2270.