The Hong Kong Corner, Beijing Top Restaurant

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Beijing Dinning Home : Beijing Dinning The Hong Kong Corner Time Out July 2007 Lovers of seafood are used to shelling out. But factor in Cantonese cuisine’s obsession with the exotic and you could end up with a bill that lands you, and not just the lobster, in hot water. Freshly steamed whole garoupa does not come cheap, (220RMB for half kilogram); steamed lobster is 300RMB, and baked oysters are 280RMB for six, with a choice of garlic or black bean chili sauce. Braised shark's fin over rice, the house specialty, is 280RMB, while sea cucumber abalone over rice is a slightly more affordable 168RMB. As wonderful as the seafood corner is, if you are hankering after something less extravagant, the Cantonese shaola, or roasted meats, is a good alternative as well as an all-time favourite. Roasted goose (88RMB/half, 168RMB/whole), suckling pig (58RMB/order, 328RMB/whole pig) and roasted pork (38RMB) are each worth visiting this restaurant for. A combo shaola platter – generous portions of roasted goose, BBQ pork tenderloin and suckling pig – arrives beautifully arranged. The skin of both the roasted goose and suckling pig are crispy, the meat moist and tender; and the roast pork is perfectly sweet. The plum sauce is excellent, sweet and tart, and goes especially well with roasted goose, helping to cut the goose fat under the skin. Another economical option is the baozai fan, rice in chafing pot (36RMB) – cured meat, salted fish, chicken and mushroom. Typical dim sum dishes such as shrimp dumplings, pork buns, spareribs, beef balls and spring rolls cost 10-22RMB. The station in the middle whips up a refreshing cold almond drink (36RMB). Mung bean and tangerin peel (22RMB) and fresh fruit juices selling for between 18-28RMB are other selections. Add : 3 Maizidian Xi Lu, Ladies Street, Laitai Flower Market, opposite Xin Heng Ji Bldg. Chaoyang district Tel: 84480802 Hours: 9:30am--11pm Back to the Restaurant Review Index

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Taipan Oriental , Beijing Top Restaurant, Beijing Dinning

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Beijing Dinning Home : Beijing Dinning Taipan Oriental June 2006 Time Out Beijing A Hong Kong style restaurant on the second floor with a few Portugese/Mecanese dishes and a bakery on the ground floor. An outdoor wooden deck furnished with comfortable summer chairs and tables is a pleasant spot for a cup of coffee. The shrimp wonton comes with tasty broth and the shrimps are firm and delicious. Baked whole pigeon served with a piece of lemon, salt and pepper and Worcestershire sauce as condiment, is tender and juicy, a nice change from the familiar taste of chicken. Taipan’s shaola, roasted and barbebued meat is probably arguably the best in town. You can order anywhere from one up to three types of your favorite meats and it comes with a heap of steamed rice and two pieces of choyxim, the typical southern ‘heart vegetable’. There are also several kinds of curry dishes offered, ranging from 20 RMB to 98 RMB for crab curry. Portugese sausage garnished with tomatoes and onion and Mecanese fried rice is worth trying. Golden Jaguar is located on Donganmen Dajie and the cooked-to-order-feel of the restaurant is not a million miles away from that of the Wangfujing night market outside. The interior’s brightly-lit marble floors give it the anonymous atmosphere of an upscale canteen, but it does have a buzz about it, with cooks hovering over food stations and attentive staff constantly maneuvering between tables. Fish fans in the north of the city should head to their Yayuncun location. Add : 2F, Xinzu Daxia, 6 Ritan Lu, Chaoyang district Tel: 6585 3478 Hours: 11am-2:30pm, 5-10:30pm Back to the Restaurant Review Index

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Gu Xiang 20 , Beijing Top Restaurant, Beijing Dinning

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Beijing Dinning Home : Beijing Dinning Gu Xiang 20 June 2006 Time Out Beijing The hutong street of Nanluoguxiang continues to thrive as new businesses snap up coveted spaces on the remodeled ‘old street’. With clothing and accessories stores alongside a healthy range of restaurants, bars and coffee shops – it’s easy to see why some tourists find it hard to leave the quaint area. Gu Xiang 20 is the restaurant attached to a newly renovated two-storey boutique hotel of the same name – a tasteful and traditional mix of beams and grey roofing. Sepia photographs of old Beijing are hung on the walls. The wood and stone carvings with flower motifs--a rapidly disappearing craft occasionally seen in crumbling courtyard house--are dotted through the restaurant, and painted octagonal lanterns hung from the ceiling. The only thing that jar with the oriental mood are the the pair of glittering chandeliers hanging in the middle of the dining room. Booth seating offers an ideal spot for daytime dining thanks to a view over the yard and the abundance of natural light that floods through the glass partitions and ceiling. Gu Xiang’s main focus is Chinese delicacies, hinted at by the huge Sea Tiger shark's fin displayed in the foyer. Dishes made with bird's nest, abalone, and shark’s fin range from 400-800RMB, although there were plenty of moderately priced dishes to pick from. A single sheet inserted in the book-like menu introduced several more dishes at more everyday prices. The xianggan ta, or ‘beancurd tower’ (18RMB) -- an appetizer made with tofu and caixin, (Guangdong kale) – is full of the rich flavor of sesame oil and is delicious. The sweet and sour pork (38RMB) is crisp, tender and served doused with a pungent sauce. Stir-fried lamb with celery and diced hot chilies (32RMB) is exciting, except for the corn flakes that were fried together with the lamb--paper-thin slices of potato or taro would have been a better match. The plum chicken (26RMB) has a similar to the sweet and sour pork, except it was served with plums. If you are going to order just one of the two dishes, make it this one. The plums are a novelty, and their slightly tart flavor of the plums is a nice compliment to the sweet and sour sauce. With great good and super friendly staff who fill tea cups without being asked but still manage to be unobtrusive, Gu Xiang 20 is very promising. The charming traditional structure is full of old Beijing character and certain to go down a treat with locals and tourists alike. Add : 20 Nan Luoguxiang, Dongcheng district 古巷20号 东城区 南锣鼓巷20号 Tel: 6400 5566 Hours: 11am-2:30pm, 5-10:30pm Back to the Restaurant Review Index

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Wenyu Nailao , Beijing Top Restaurant, Beijing Dinning

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Beijing Dinning Home : Beijing Dinning Wenyu Nailao Time Out August 2006 You'd likely walk past the non descript Wenyu Nailao Shop were it not for the eye-catching black sign board engraved with gold characters that hangs over the entrance located on the narrow Nanluogu Xiang. Peek into this simple shop that specializes in nailao, a yoghurt-type snack that is smooth and appetizing, and you'll notice that there are just two tables and a counter, usually filled with customers. Several bowls in an array of colors are lined up neatly in the refrigerator. There are pastel colored pink, brown, purple, yellow and white, or strawberry, coffee, taro banana, and plain nailao, for 4RMB a bowl. The taro nailao is exceptionally silky and delicious, similar to douhua (a custard-like beancurd), but a lot more firmer and creamier in texture. Nailao (which is also the term for cheese in Chinese) is made with milk and sugar--like yoghurt--but the difference is that it is not fermented, but instead baked. The most interesting thing about nailao is the rice wine component. The craft of making nailao, in danger of disappearing, was fortunately continued by Tian Wenyu, the current owner of this family operated place. It is now one of the few small shops in Beijing that continue this tradition. “I learned how to make nailao from my grandfather,” says Mr. Tian, slowly warming up as the interview proceeds. He says a man surnamed Zuo passed the recipe on to his grandfather because none of his own descendants were interested in carrying on his tradition. In addition to selling 200-300 bowls a day of nailao, Mr. Tian also makes what could be the best suanmei tang in town. A hefty glass of this thirst-quenching summer drink made with dark plums (wumei), sells for just 4.5RMB. There is a slightly smoky plum flavor to the sour and sweet drink. Mr. Tian also has a new invention, shuangpi nai (5RMB), based on a Cantonese recipe. As shuang means double this suggests a custard-like snack that is much heavier and richer than nailao. Add : Shop 49 Nanluoguxiang, Dongcheng district Tel: 6405 7621 Hours: 11am-10pm Back to the Restaurant Review Index