Taipei's Best Craft Beer by Thomas O'Malley

Zhangmen beer taipei

The Taps Run in Taipei

Writer Tom O’Malley travels to Taipei to drink in the city’s emerging craft beer trends.

This article on the craft beer scene in Taipei appeared in the April 2018 edition of Hong Airlines mag. Read the original (with much nicer photos) here. 

The word ‘revolution’ often gets misused by journalists, but I’m going to risk it anyway: there’s a beer revolution in Taipei. I’m in Zhangmen, a brewpub that sits just off touristy Yongkang Street, scratching my head at a chalkboard scrawled with over 20 beers, including hammer-blow styles like Imperials and barley wines. I sample their latest, ‘Zhangmen Peated Beer’ – a smoked beer made with peated malts that proves a little too out there for my tastes, instead settling on ‘Good Kumquat’, a mouth-watering, delicately sour fruit beer made with local kumquats.

One of Taipei’s new wave of craft breweries, Zhangmen opened in 2015 and already claims ten locations around town. Last year they expanded to Hong Kong. It’s a remarkable story of growth, and one shared by other trailblazing Taipei beer brands like Taihu, which started in 2013 and now has six outlets, including a vintage airstream trailer. Their latest downtown taproom is Driftwood, a place so high-concept it barely registers as a brewpub. I drink a crisp Taihu IPA watching millennials under straw canopies at raw wood bench tables, one of which is as big as a boat and has an open flame dancing from it. It’s all absurdly stylish, looking something like a Great Gatsby shindig on Treasure Island.

Next on the list (OK, let’s say crawl) is Sunmai, a gleaming brewpub barely two months old. It’s another impeccably designed Taipei joint, rocking a sort of Scandi minimalist vibe, but unlike Zhangmen and Taihu, Sunmai are old hands. The company has been in the beer game since the Taiwan government first liberalised brewing laws around 2002, the year Taiwan joined the WTO and was required to break-up its industry monopolies. Private breweries were legal in Taipei for the very first time.

“We started life in 2004 as Le Ble D’or, back when there was only Taiwan Beer and Heineken, so we were something new,” explains founder Quentin Yeh, recalling Taiwan’s beer awakening, its first wave. Yeh has the bulky build and cropped hair of hired muscle, but he’s as sweet as the Taiwanese Longan honey in their flagship (and World Beer Cup winning) Honey Lager. Le Ble D’or, I’d discovered on a previous visit, is one of the most sensationally bizarre going-out experiences you can imagine. Essentially a hybridised American Brauhaus restaurant (with a daft French name) that brews its own German-style beers, they have several gargantuan locations in Taipei and mainland China, the largest of which can seat a staggering 900 customers at a time.

“The drinking culture in Taipei was always drinking with food,” says Yeh. “Traditionally people would go to a re chao – a kind of diner where all the dishes are the same price – after work to eat and drink beer. So when we opened our first Le Ble D’or location, we figured that we needed to make it a restaurant as the best way to promote our beer. People came to eat, and then secondly, they would try our beer.”

Sunmei, Quentin reveals, is the natural next step after Le Ble D’or, a more stylish, global craft beer brand for a rapidly maturing, more internationally-minded market. “Unlike Le Ble D’or, Sunmai is focusing more on the beer, on deep beer culture,” says Quentin. “Now we want to do local ingredients, local culture, and promote Taiwan to Asia.”

On Yeh’s recommendation, I go for a Burning Temple Smoke Beer from their ‘Asian Creation Series’, a range where they try to seek out new, locally-inspired ingredients and recipes. “People think we add smoke, but actually we use a kind of Taiwanese smoked plum called longyang, or ‘dragon-eye’.” This time the smoke notes are muted and it works delightfully.

Sunmai beer

“Now we want to do local ingredients, local culture, and promote Taiwan to Asia.”

Quentin Yeh, Sunmai.

The place, too, is packed with drinkers. Gone are the days when you needed to be a restaurant to get people to drink beer. Vive le revolution. One person who’s been watching the development of the scene closer than most is Mark Popplewell, a British national living in Taipei, craft beer expert and owner of the popular BeerGeek Micropub.

“Taiwan’s craft beer scene really started to get noticed a little over three years ago,” says Popplewell. “Many people got involved in craft beer because it was the latest trend, and quite a few entrepreneurs with small to huge budgets started to invest in beer-only bars, and from that started to offer their own unique beers.”

All this activity begs the question: is this revolution sustainable? “In my time in the industry I’ve have seen big ups, and some downs,” admits Popplewell. “Brands came and went, bars opened and closed within months, but now I feel we’ve got some stability and calmness in the market.” Popplewell reckons that genuine passion for beer culture is key if you want to succeed in Taipei. “There’s a lot to be said for experience and passion within an industry, and these people continue to stick around. Everyone is still learning, adapting and improving – it’s an evolving industry. 

Passion is exemplified by another local brand doing things a little differently – Jim & Dad’s, based not in Taipei but in Yilan County, a couple of hours southeast by car, through a series of seemingly never-ending mountain tunnels. The longest, the snow mountain tunnel, so named for the Hsuehshan range it passes beneath, is a whopping 13km of hypnotic darkness.

But emerging through the other side I’m greeted with jade rice terraces, low-rise development and a snoozy vibe a world away from the Taipei buzz. The old name of Yilan is Kavalan, which also happens to be the name of Taiwan’s much decorated whisky brand with its behemoth of a distillery here. But I’m heading just across the highway to another drinking pilgrimage site, the brewery of Jim & Dad’s. It being a few minutes after 11am, I order a tasting flight, kicking off with a hangover-busting Bourbon Barrel-Aged Imperial Red Ale, clocking in at around 12% abv. Next up is the beer I probably should have started with – Cold-brewed Coffee Amber, a coffee-infused brew made using a cold drip coffee machine. Does this count as breakfast?

“Most breweries build in Taipei or close by, but I wanted to be outside the city,” says Jim Sung, the brewery’s softly-spoken, youthful founder (along with his dad, hence the name). “People come here, they’re not working but on vacation, so when you show them something they’ve never had before, they want to learn more about it.”

Another new-wave craft beer newcomer like Zhangmen and Taihu, Jim & Dad’s opened in 2015 on what was formally an abandoned gravel plant. It’s now a tourist brewery kitted out with comfortable tasting room, garden and three-storey watchtower, offering brewery tours and a huge range of beers to drink in or take away. 

Although born and raised in Taiwan, Jim spent time in the U.S., including the Bay Area where he discovered Napa Valley, the inspiration for Jim & Dad’s. “I was really impressed with how you could drive to this scenic area that also had restaurants and drinking places where you can just chill for the day. Taiwan didn’t have anything like that.”

Beer number three (the last one, honest), is their Kumquat Wheat Ale, the fruit grown on Yilan farms a short distance from the brewery, claims Jim. “I guess we are probably the only brewery in Taiwan, or at least north Taiwan, that tries to identify very strongly with our brewery location.”

This connection with place and use of local ingredients has been vital in getting Taiwanese people to try craft beer in the first place, according to beer expert Popplewell. “For locals who may have never had a craft beer before, a familiar local ingredient on the bottle might just be the pull to get them to taste it.”

Breakfast is now long overdue, so Jim tips me off on a killer chicken joint nearby, something of a food pilgrimage for day-trippers. Thumbs Up Chicken is a raucous family restaurant where hundreds of birds are roasted daily in giant clay ovens, torn apart by gloves and gobbled up alongside mouth-watering stir-fries. The place is heaving with diners, and I notice that most people are supping down bottles of Taiwan Beer, Taipei’s crisp, flavourless state-owned brew. A reminder that, despite all this talk of revolution, craft beer still commands a tiny share of the overall market (less than 2%, according to a study by Euromonitor International). But, as Popplewell says, the typical Taiwan consumer knows a great deal more about craft beer than they did a few years ago.

“More and more Taiwanese are prepared to try new styles of beer, and their knowledge of what they like is increasing all the time,” says Popplewell. Likewise, when Taiwanese travel, according to Sung, it’s traditional to buy the products – be it fruit, meat or snacks – that a place is famous for. “We’re hoping that’s the same with our beers,” says Sung, “so when people come to Yilan they won’t go back to Taipei without a couple of Jim & Dad’s six packs in the car to share with friends.”

I’m not the only one, then. But who said anything about sharing?


 Extra bit… about Kavalan Whisky

It’s not all about the beer in Taiwan. The country’s first home grown whisky brand, Kavalan, has been a huge success since it was established in 2005. Its cavernous distillery opened to the public in 2008, and has become a mandatory stop for anyone passing through Yilan County. The self-guided tour (free) takes visitors through the site, explaining the distilling process before finishing in the gift shop, where you can pick up a discounted bottle of Solist Amontillado Sherry Single Cask Strength for about 90 USD, named ‘World’s Best Single Cask Single Malt Whisky’ at the 2016 World Whiskies Awards. If you’re lucky you might catch workers scorching oak barrels. But the highlight is the epic barrel warehouse itself, with towering stacks of booze stretching off into the distance.

Five design hotels in Beijing by Thomas O'Malley

This article was originally written for Etihad, and can be viewed here.


Beijing Design Hotels

Beijing boasts a parade of trendy, unique and thoughtfully luxurious hotels, at prices far cheaper than cities like New York, Paris and London.

VUE Hotel Houhai

Singapore agency Ministry of Design have transformed a former government compound on the shores of Beijing’s historic Houhai Lake into a boutique sanctuary that’s ready to party. Shades of slate, grey and black are punctuated by pink wireframe rabbits peeking over rooftops, and quirky, Beijing-themed art pieces in the 80 guest rooms. Room design is spacious and contemporary, with bed-side hot tubs and integrated tech. But Vue’s crown jewel has to be Moon Bar, an expansive terrace space overlooking the water, with a swimming pool, DJ booth and menu of creative cocktails.

9 Yangfang Hutong, Xicheng District, Beijing (+86 10 5385 9000)

Hotel Eclat 

Owned by a wealthy Hong Kong art collector, this 100-room design hotel boasts original Salvador Dali and Andy Warhol art pieces, and ostentatiously-themed guest rooms ranging from the modish (Playboy) to the magical (Harry Potter). The entire hotel is set within a LEED-certified glass pyramid also containing the city’s coolest shopping mall, meaning you can sit “outside” on your balcony in the middle of a freezing Beijing winter. It also means there are twenty “lagoon suites” boasting their own private pools – popular for high-rolling birthday parties and fashion shoots.

9 Dongdaqiao Lu, Chaoyang District, Beijing (+86 10 8561 2888)

Orchid Beijing 

The designers at this ten-room boutique hotel have transformed a crumbling Qing Dynasty-era courtyard into a beautiful boutique space, offering white-walled rooms with private gardens and rooftop terraces with magisterial views of the nearby Drum and Bell Towers. Clever architecture blends the old with the new, preserving original rooftops and beams, while making the most of a compact space. A new in-house restaurant, Toast, offers modern mezze small-plate dining and an excellent wine list.

65 Baochao Hutong, Gulou Dong Dajie, Dongcheng District, Beijing (+86 10 8404 4818) 

Opposite House

Built for the Beijing Olympics in 2008, this Swire-owned property is a five-storey box of emerald-tinted glass designed by Japanese architect Kengo Kuma. Rooms have a minimalist yoga-studio aesthetic with wooden bathtubs and Egyptian cotton beds, and the capacious public areas host rotating sculpture exhibits by Chinese and international contemporary artists. David Beckham choose one of the Studio 95 suites when he stayed, taking advantage of a spacious rooftop balcony (complete with hot tub) overlooking Sanlitun, the capital’s most happening party district.

11 Sanliun Lu, Chaoyang District, Beijing (+86 10 6417 6688) 

Rosewood Beijing

When the reception staff are sporting bespoke tailored three-piece suits, you know you’re in for something special. Though it’s rather bigger than boutique, Rosewood Beijing feels personal thanks to all the little details, from trendy mismatched furniture in guestrooms to odd pieces of sculpture, bound books and object d’art. The CBD location means striking views of Beijing’s iconic CCTV Tower from most guest rooms and the hotel’s trio of restaurants, which includes the excellent Country Kitchen, a Chinese restaurant dishing “hidden recipes”, local northern ‘Shang’ dishes forgotten during Communist times but rediscovered by the hotel’s culinary team.  

Chaoyangmenwai Dajie, Chaoyang District (+86 10 6597 8888)

Red Hot Guide to Hunan Cuisine by Thomas O'Malley


This guide to one of China’s spiciest cooking styles was written for Starwood Hotels.

Ask a local what single characteristic defines Hunan cooking, and you’ll get the same answer every time: heat. Chilies dominate almost every dish with what might seem like reckless abandon to the uninitiated. Duo lajiao – chopped, spicy chilies pickled in vinegar and salt – is the singular Hunan condiment, added liberally to stir-fries, stews, soup stocks, or, in the case of the province’s best loved dish, simply dumped in a heap atop the steamed head of a carp. But more about that later.

Pickling lends Hunan cooking the sour note that its spicy neighbor Sichuan lacks; conversely, Hunan makes scant use of the famously lip-tingling Sichuan peppercorn. So, although the two cuisines are often confused, it helps to think of Hunan as a straight-up heat fest: salt, sour and spice from all those pickled chilies, lent a smoky richness from larou, a deliciously fatty peasant-style bacon that shows up in countless dishes.

Whereas Sichuan dazzles with its magical ma la one-two punch (mouth-numbing and spicy), Hunan instead turns everything up to eleven. Salt, spice, sour, oil, smoke. Big flavors balance out other big flavors. Stewing, braising and cooking on a low heat results in concentrated richness. Dry-pot dishes bubble away on the table, flavors infusing, spice-levels mounting. Hunan cuisine is food designed to make you sweat, beg for mercy, weep for joy, order another beer to put out the flames, but not be able to stop. Oh no.

“Hong shao rou, or ‘Chairman Mao’s favorite Red Braised Pork’, is a master class in how chefs turn base fat into gold.”

The Xiang River, a tributary of the mighty Yangtze, winds through the heart of Hunan province, giving the cuisine – xiang cai – it’s name. Xiang cai has been attributed one of China’s ‘Eight Great Cuisines’, a roll call of regional Chinese culinary traditions argued over by officialdom half a century ago. (Others on the list include Sichuan, Cantonese, and Shandong).

The Xiang knits together the lakes, mountains and plains of Hunan, a rich rice-producing region with a history of hearty peasant cooking. The Xiang also passes the provincial capital, Changsha, once home to a young revolutionary by the name of Mao Zedong. Parallels are often drawn between the cuisine of Hunan and the fiery spirit of its people - many epithets exist that purport to show Mao’s love of fiery spice. “You can’t be a revolutionary if you don’t eat chilies,” he once told a Russian diplomat. It is rumored he would even put chilies on slices of watermelon.

Curiously, though, the dish most associated with Mao and Hunan isn’t spicy at all. Hong shao rou, or ‘Chairman Mao’s favorite Red Braised Pork’, is a master class in how chefs turn base fat into gold. Hefty cubes of pork belly (mostly fat with a little lean meat attached) are cooked in a braising liquor spiked with whole spices like star anise and cassia, and flavored with Shaoxing rice wine and soy sauce. It reduces to a sticky-sweet, caramelized sauce as the meat becomes unctuously tender. Hong shao rou is best eaten over plain white rice, to temper the salt and soak up all the delicious juices.

Red-braised pork is the signature dish at hundreds of Hunan and Mao-themed restaurants across China, prompting the Hunan government (never one to miss a chance to cash in on Mao) to release an official recipe in 2010, to quell the rise of inferior versions, which states that the pork must be derived from a rare breed in Ningxiang county, close to the capital Changsha. Alleged to be Mao’s favorite dish, in his later years his physician warned him about consuming too much of the rich, fatty pork belly, to which he is said to have responded, “how can something that makes me so happy be bad for me?”

Another Mao favorite, according to his former chef Master Cheng Ruming (interviewed by this writer in 2009), was a dish we mentioned earlier - doujiao yutou. Translating to ‘fish head with pickled chilies’, this classic Hunan dish consists of pickled and diced red (and occasionally green) chillis stir-fried with ginger, garlic, spring onion, oyster sauce, soy sauce, vinegar and rice wine, before being served with the giant steamed head of the aptly-named “big-headed carp.” The sour heat of the peppers complements the tender, comparatively bland white fish. (As a historic note, the same chef said Mao also rather liked Western style cream éclairs - presumably the cream helps cut through all that spice).  

And a final word about spice: Hunan and neighboring Sichuan are so defined by the chili pepper that many people, Chinese included, assume it to be native to China. It’s not. The chilli came from South America perhaps as recently as the late 17th century. Its widespread adoption in regions like Hunan and neighboring Sichuan, rather than Guangdong, for example, while partly explained by favorable growing conditions, can also be understood in Chinese medicine terms. The climate in the central regions is stiflingly hot and humid, and so people believe that eating spicy food helps to relieve ‘internal dampness’ and cold, and, most importantly of all, stimulate the appetite and get people to the table.

Beijing: love is blind by Thomas O'Malley

Here's a blurb I wrote for Lonely Planet recently, where writers were asked to compose a love letter to their adopted city: 

Whoever said love is blind must surely have meant you, Běijīng. Dressed in your gown of prim modernity, girdled with skyscrapers and garlanded with scarlet flags and socialist flowerbeds. Harmonious, civilised, and just a little bit bland. But I see the fire in your eyes that tells of a life richly lived. Triumphs and tragedies, love and laughter, secrets that reveal themselves to those who get close to you. Your winding lanes and willow-lined lakes, temple relics and wall remains, culinary and artistic treasures that survive and thrive. What I’m really saying is drop the act, you’re not fooling me. I love you for who you really are.

The moment I fell: Wandering through silent, sleeping hutong alleyways by the light of a silvery moon.


Mongolia: Soul Music of the Steppe by Thomas O'Malley

An unabridged version of a Mongolia-themed cover story I wrote for Morning Calm, the inflight magazine for Korean Air (with my photos).

It’s nearing midday when our tire blows. Spilling out onto the hot sand, my driver and guide busy themselves replacing it, while I stand about, trying to look useful. The sun is pinned out across the sky. In the far distance, the salt lake of Khar Nuur shimmers like a mirage. Behind, the massif of Jargalant Khairkhan rises red and barren, its peak dusted with snow. 

Driving through the deserts of Khovd aimag.

Driving through the deserts of Khovd aimag.

Suddenly finding yourself motionless in Mongolia’s epic wilderness is sobering. This is a land for giants. You can drive for hours through grassland and desert steppe, and the view barely changes. You might not see another soul all day. If you’re going anywhere on foot, well, good luck with that.

Fortunately, the tire is replaced and we’re back on our way, bumping along a desert track in Western Mongolia’s Khovd Province. A couple hours later, the driver pulls into a fenced-in compound containing a cabin, a ger (yurt), a grumpy dog and Dashdorj Tserendavaa.

In his sixties, Tserendavaa has lived in this region all his life. He smokes, drinks, likes to drive around in his Toyota Land Cruiser, and he plays a mean morin khuur, the horse-head fiddle that UNESCO inscribed on its list of Intangible Cultural Heritage in 2008. He’s also, I’m told by way of introduction, one of Mongolia’s three living khöömei (throat singing) masters. Often performed in unison, the morin khuur and throat singing go together like horse and rider. In the cabin, we’re served bowls of salty milk tea and yesterday’s bread as Tserendavaa puts out a cigarette and takes up his instrument. Looking rather like a two-stringed cello crossed with a banjo, it’s worn from years of use. The neck is topped by a carved horse head, while the body is a drum of wood and taut camel skin. Dramatically, he puts bow to strings. “This song is about a legend of the morin khuur and what it means to Mongolian people.” Tserendavaa’s fingers dance as he sings in a wavering baritone, eyes shut.

throat singer

"He smokes, drinks, likes to drive around in his Toyota Land Cruiser, and he plays a mean morin khuur."

Tserendavaa, throat-singing master.

The lyrics, filtered through the sometimes stumbling translation of my guide, tell of a handsome man sent away to the east to war, where he falls in love with a beautiful girl. When his military service is over he must return home, but he vows to come back for her one day. To aid the man on his long journey, the girl gives him a winged horse that carries him westward, swift as lightning, over endless leagues of empty steppe and home.

But it transpires that a girl in the man’s home village is in love with him, and in a fit of jealousy she kills his horse as he sleeps to prevent him from flying back his betrothed. When the man wakes he is devastated. So he does what any heartbroken Mongolian would do. He transforms his dead steed into a musical instrument. The horse’s head and neck become the top of the morin khuur, its hair is turned into strings, a rib becomes the bow, the skin the body of the instrument, and the horse’s wings its tuning pegs. Then the man sits and plays his mournful song for the rest of his days, the same song that Tserendavaa now sings for me. 

There are several minor variations on this story depending on the source, but it seems to follows largely the same narrative, and so one might be tempted to conclude that Mongolian men love horses even more than women, and they wouldn’t be far off. The love for the horse in Mongolian culture is all-encompassing. Pop stars sing syrupy ballads about them. Children get in the saddle at the age of three; by five, some of them are competing in 20km horse races at naadam festivals. Airag – fermented mare’s milk – is the national tipple. You might even say that the largest contiguous and most feared empire the world has ever known, the Mongol horde of Genghis Khan, was built on the back of a horse.

So to understand just how prized the morin khuur is in Mongolian culture, one must first grasp the deep veneration Mongolians harbor for the animal and then acknowledge that the morin khuur is itself a horse, and not just via the origin-story symbolism of its component parts. To play it and listen to it is to gallop over the grasslands, as I’m about to find out.

Batzorig playing the morin khuur. 

Batzorig playing the morin khuur. 

The capital of Ulaanbaatar is Mongolia’s only true city. Roughly half the country’s three million people live here, most of them in ger suburbs that sprawl outward from a compact center of Chinese-built tower blocks and crumbling Russian buildings. It’s in one of these that I meet Batzorig Vaanchig, 39, a celebrated morin khuur master. Seated with the instrument squeezed between his legs and the horse head jutting upward, it’s almost like he’s riding a tiny wooden steed.

Batzorig starts playing, languidly at first. The two strings are tuned a fourth apart, which makes for a mournful wail, like the moan of the wind over the steppe. He speeds up, switching the rhythm from a trot to a syncopated gallop, then slows down again, playing more softly to represent the change of terrain under the hooves. Fingers trill like a bird’s wing over the strings, and occasionally he taps the wood of the instrument like a drum. Then all is quiet, the bow still, and Batzorig simply tickles the strings in faint rhythm, like the ripple of a horse’s mane. It’s remarkable. The morin khuur might resemble a classical instrument, but the performance is something far more primordial.

Batzorig starts to perform khoomi, or throat signing, as he plays, his voice constricting into two separate tonal tracks; he performs ezenggileer, a pulsing style of throat singing that mimics the rhythms of horseback riding. Even though we’re inside, the cumulative effect is astonishing, transporting me out onto the wide-open steppe. A primal call of the wild. Then he stops, puts down his bow, and we plop back down to earth with a thud.

“Playing the morin khuur is like riding a fast horse – when I play, I imagine I’m in the saddle,” says Batzorig. His journey as a performer has borne him far beyond Mongolia. In 2011, his traditional band, Khusugtun, traveled to London for a performance at the Royal Albert Hall, but it was in 2015 that Batzorig and the morin khuur really exploded onto the global scene by achieving second place in Asia’s Got Talent. The performances provided the incongruous spectacle of Khusugtun, wrapped in their del greatcoats, performing Mongolian folk songs for a panel of judges that included Melanie C, the former Spice Girl. After an ovation, Melanie looked at the band and said, simply, “Magical, I’m transported.” Even a Spice Girl was undone by the essence of the morin khuur - music as transportation, both figuratively and evocatively, with the power to convey the listener out across the great grass sea, like a trusted horse, to somewhere distant and long ago.

Carving the horse head. In Manchu times it was often replaced with a lion or dragon.

Carving the horse head. In Manchu times it was often replaced with a lion or dragon.

Not too long ago, however, the future of the instrument, and traditional Mongolian culture, seemed pretty bleak. The whinny of the morin khuur was muzzled during much of the 20th century while Mongolia was a satellite of Soviet Russia. The Cyrillic alphabet replaced Mongolia’s own script, Genghis Khan was branded an imperialist and the status of traditional nomadic culture was diminished, with classical music favored over Mongolian music.

But despite this erosion of traditional Mongolian culture, some nomads still kept morin khuur in their ger, and a few even carried on the tradition of making them, like the family of Baigaljav, pastoralists living in the barren sands of the Gobi Desert. The third son of 10 children, Baigaljav comes from a family line (on his mother’s side) of morin khuur craftsmen. “I made my first instrument when I was 16, back in 1976,” he tells me. “But during the Soviet times, life was hard, and nobody focused much on music.”

He was a rare exception, and in 1991, after Mongolia’s democratic revolution, he opened Egshiglen Magnai in Ulaanbaatar, a tiny workshop making and repairing morin khuur. Today it’s the most famous instrument maker in Mongolia. Around 50 full-time craftsmen and women create 150 to 200 morin khuur a month.

“The secret to making a good morin khuur is practice,” says Baigaljav, as we chat in his office. “You’ve got to listen to the instrument, to know it intimately.” In the workshop next door, craftsmen are chiselling horse heads, whittling out morin khuur bodies and performing all sorts of bending, sanding and polishing. There’s a bewildering assortment of tools lying about, and the floor is thick with sawdust.

But the real treasures are downstairs. Baigaljav unlocks a room containing what amounts to a museum of morin khuur – his life’s collection of rare and wonderful instruments. They line the walls, all sizes, shapes and styles - a veritable timeline of morin khuur history. The older ones are made with skin – goat or camel, even snake – stretched over a frame. In the 1960s, craftsmen began to make the instrument entirely from wood, to get around the damage wrought by humidity. Morin khuur made since the 1990s more closely resemble classical violins or cellos.

Wrong bow position. Whoops.

Wrong bow position. Whoops.

The morin khuur, or its forebear at any rate, is said to date to the time of Genghis Khan,” says Baigaljav, “but no instruments from that era survive.” His oldest example was made for a Mongolian lord in the 18th century. Another is from the late Qing Dynasty, when China ruled the roost. The neck is topped not with a horse head but a lion, painted imperial yellow. Some are inlaid with delicate designs of bone. Others are brightly painted. One morin khuur in the collection is noticeably humbler than the rest – Baigaljav’s very first instrument, made at a time when the future of the morin khuur looked shaky to say the least.

Things couldn’t be more different now. The government actively promotes the instrument, even decreeing in 2002 that all Mongolians should keep one in the home, and, in 2011, 999 morin khuur were played in Ulaanbatar’s Sukhbaatar Square as part of the State Reverence of Otgontenger Khairkhan, one of Mongolia’s most sacred mountains.

In many ways, the enduring success of the morin khuur mirrors the story of Mongolia as a whole. Despite historic hiccups, few other countries have managed to preserve their ancient forms of living – in this case, nomadic pastoralism – alongside contemporary urban existence. Fundamentally, little has changed out on the steppe. Herding families still tend flocks of goats, sheep and cattle, moving with the seasons. The horse still looms large in the national consciousness. If the second coming of Genghis Khan were to enter a ger in modern Mongolia, he’d probably feel quite at home, provided the TV was switched off. He might even pick up the morin khuur if the family had one and belt out a tune. And for those that have given up their old ways and moved to the city, all it takes is a few rhythmic bars to evoke the thunder of hooves, the eternal blue sky and the great grass sea waiting just beyond the window.