Cuisine for the elite...
Set in a traditional courtyard home in the elite government district,
this restaurant presents a contemporary yet quintessentially Chinese
sophistication. Having driven along labyrinthine, bustling hutongs,
you finally arrive before an unassuming pair of red doors. Entering,
you step into another world. Antique Chinese furniture, intricately
carved wooden doors and window lattices, as well as many other light
touches make the setting a worthwhile experience in and of itself.
The menu though, takes you on a further journey. Filled with
historical anecdotes, it includes such dishes as 'Gold Fish in a
Carp Pond' (delicately carved cucumbers and carrots marinated in a
light vinaigrette), 'Scholar's Contemplation' (seasonal vegetables
and meats served on a bed of crispy rice), 'Dream of the Red Chamber
Aubergines' (a medley of vegetables in a sweet, tangy sauce topped
with toasted pine nuts), and 'South of the Winds Fish' (fresh fish
and scallions grilled on a woven bamboo mat)- each of them the
favourite of a former dignitary or statesman. (And before you leave,
don't forget to ask one of the waitresses, dressed in elegant silk
qipao, for a peek at the bomb shelter turned wine cellar beneath the
courtyard.)
Sophisticated fusion cuisine...
Recently voted one of the world's fifty best restaurants by Conde
Nast Traveler, this restaurant is definitely the most elegant in
town. Enjoying a superb location on the moat of the Forbidden Palace,
it is divided into three sections, the lower of which houses one of
Beijing's most acclaimed contemporary art galleries. The subdued and
sophisticated restaurant on the ground level is complimented by a
dark and sultry cigar den on the upper level. The food, best
described as Continental with an Asian accent, is prepared by Chef
Rey Lim, who apprenticed at Bouley in New York. His
exotic creations include such dishes as cashew-crusted lamb chops
infused with spices from China's Muslim northwest and garnished with
roasted lotus root or maple-glazed duck with Beijing-style pancakes
and julienned turnips. His dessert menu is also one of the best in
Beijing featuring such delectable choices as lemon-lime cream with a
Mandarin orange compote or lychee sorbet.
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This
tea house offers a serenity rarely found in the bustle of modern day
Beijing. This charming restaurant-tea house is the creation of
Suzhou-born J.R. Zhang, whose impeccable taste is seen everywhere
from the simple wood furniture and rice-paper lanterns, to the
eclectic selection of ceramic serving dishes and bamboo utensils
displayed uniquely in each separate order. The hand-written menu
includes such creative dishes as dumplings steamed on a bed of pine
needles as well as soothing tea infusions of chrysanthemum and rose
bud. Many of the teas are prepared at the table by the waitress, who
performs an elaborate process to give you the perfect brew. (One
ought to bear in mind that the Japanese tea ceremony is in fact an
export from China - for more information visit Hangzhou's Tea Museum.)
Walk through the enormous metal doors of this night club come
restaurant and you'll find yourself in a night setting as urbane as
any in Hong Kong, New York or London. Except of course for Henry
Lee's touches which make it undeniably Chinese; opium beds serving as
seats, Buddhist statues placed in the wall niches and, finally, the
Chinese partying 'til dawn.