Restaurants at a Glance
Beijing
Dong Xing Lou
The original Dong Xing Lou was opened in the 28th year of the reign of the Manchu Guangxu Emperor (14 August 1871 – 14 November 1908) who ascended the throne when just four years young. The restaurant then disappeared. About four decades later, in the 1980s, the name Dong Xing Lou was revived and, today, it is one of the top Shandong restaurants in Beijing. Apart from Lu cuisine, it also offers oven wood-fired Peking Duck.
- A top Shandong Restaurant in Beijing
- Original Dong Xing Lou opened in 1903
- Also offers oven wood-fired Peking Duck
King's Joy
Opened in 2012, the outlet is an upscale and pricey establishment in Beijing. Although Chinese restaurants will always have a good range of vegetarian dishes, King’s Joy is entirely vegetarian. Vegetarianism is gaining in popularity in China. One reason is the concern with food safety. Another is the idea that vegetables are healthier than meat, even when the latter is safe to eat. The restaurant sources its produce from organic farms around Beijing and also from south-western Yunnan Province near the border with Laos and Myanmar.
- Vegetarian restaurant
- Ingredients from organic farms
- Dishes with mushrooms from Yunnan particularly delicious
Lei Garden
Founder Chan Shu Kit is the son of Kuomintang General Chan Ji Tang, who governed Guangdong in the 1930s. Chan was meant to follow in his father’s footsteps and studied at the Central Military Academy in Taiwan and later at the Virginia Military School in the USA.
In 1961, Chan Shu Kit founded two English secondary schools in Hong Kong and became their principal. Today, he is a leading restaurateur on the competitive battlefield of Cantonese cuisine in Hong Kong, Singapore, Macau and China.
- One of 24 outlets of the group
- Hong Kong is home base with the most restaurants
- Founded Farmorrow, an environmentally-sustainable farm
3F, Jinbao Tower, 89 Jinbao Street, Dong Cheng
86 10 8522 1212
Made in China, Grand Hyatt
There are many Peking Duck restaurants in Beijing. Most suffer from a lack of consistent quality. Made in China serves very good Peking Duck consistently. Made in China has another fowl advantage. It has a Sichuan Salivating Chicken to fly for. The added touch of ground sesame in the Sichuan culinary classic is genius. Cold dishes of exceptional quality
including Beijing standards and favourites from other northern regions of China
- Also serves Sichuan favourites
- Exceptional Beijing cold dishes
- The hotel is connected to large shopping mall
Mei Mansion
Mei Mansion Restaurant was opened in December 2003. It is the former home of a concubine to an aristocrat of the Qing Dynasty (1644 – 1912). Mei Mansion does not have a standing menu. The menu (in Chinese) that you select will be written with a brush and Chinese ink by the manager. Situated in an old hutong with narrow alleyways. Taxi drivers cannot take you to the door of the restaurant. So, take along someone who speaks Chinese if you do not.
- Tailor-made menu written with brush and Chinese ink
- Home to personal memorabilia of Mei Langfang
- Serves favourite dishes of Chinese opera legend
Sheng Yong Xing Roast Duck
Restaurants in China tend to offer dishes from various branches of Chinese cuisine even when it is otherwise devoted to one particular style. Sichuan being the most popular cuisine in China, there are usually a few such dishes on every menu. Sheng Yong Xing is no exception. Lu or Shandong cuisine is, however, the most representative at the restaurant.
The highlight of the restaurant is Peking Duck. The upper level of the restaurant has two ovens devoted to this Beijing favourite.
- Shandong and Sichuan cuisine
- Has a wine list but also allows BYO
- Uses wood from Chinese date tree for roasting
The Beijng Kitchen
The Beijing Kitchen is both traditional and original. In spite of its name, does not serve Peking cuisine but, instead, offers Cantonese food. At The Beijing Kitchen, the steamed dishes are piping hot but not overcooked, and you can smell the wok hei (translated as “wok temperature”) of the stir-fried dishes even before you taste them. Chef KU Chi Fai worked 14 years at Lei Garden Hong Kong and 11 years with Ritz-Carlton Osaka and Beijing.
- Cantonese cuisine
- Also serves dim sum
- Situated in large shopping mall
