CAPITAL CUISINE

Beijing’s dining scene has reached gastronomic heights – with restaurant ambiance to match, as LILLIAN CHOU experiences in memorable feasts

DA DONG
The best Beijing roast duck makes for a perfect new year’s celebration and Da Dong does it best. Chef Dong Zhenxiang is the award-winning magician whose creative menu offers modern Chinese cuisine based on a classic repertoire with clever presentation and innovative play. Prized Chinese delicacies are just as popular, including sea cucumber and legendary Shanghai hairy crabs in season. For the less adventurous, there are classic local favourites, all within a stunning dining room. Ordering crackling-skinned mahogany roast duck is a must. Each bird is artfully carved tableside by chefs and served with a rainbow palette of garnishes that make for a memorable meal, Beijing style. There are several locations, but the Jinbao Place one is the most beautiful.
Tel: (86 10) 8522 1234

TIANDI
Set behind the Forbidden City, Tiandi is heaven and earth. Classic imperial cuisine and other regional favourites are presented under glowing parasols or imperially opulent private dining rooms. Eat like an emperor and opt for the meltingly decadent pink goose-liver slabs touched by sake. Tiandi’s Chef Zhang Shaogang creates a menu worthy of palace standards among a setting of calming pools. For those who want a little warmth on a grand stage, an entire area is dedicated to hot pot with tender locally raised lamb. Classic northern Chinese dishes are created for a spectacular royal feast.
Tel: (86 10) 8511 5556
www.tiandiyijia.com

MAISON BOULUD
Daniel Boulud brings his three-Michelinstar presence to Beijing in the former US Ambassador’s residence, just a stone’s throw from the Forbidden City. This is the place to go if you want foie gras or a tableside carved côte de boeuf. You may find yourself sliding down slippery oysters in delight before a triple-tiered seafood royale with lobster, shrimp, and other jewels of the sea. Service is stellar with grace and elegance, and an excellent wine selection. Be sure to reserve a little room for a parade of sweets with a to-die-for stack of golden buttery warm madeleines.
Tel: (86 10) 6559 9200
www.maisonboulud.com

BEI
Award-winning chef Max Levy creatively combines North Asian flavors with a delicately skilled hand. Grand meals begin with the finest sushi or sashimi in surprising flavour combinations that are extraordinary. Add some house-made saltwater tofu with bowls of colourful savory sauces, a platter of crispy suckling pig, and that’s just the beginning. Best bets are the tasting menus that can also accommodate vegetarians as creatively and deliciously. Locally sourced prime ingredients are used throughout the menu that can be paired with crisp sake or sochu. Large groups can share the experience under a dramatically lit room with festive cheer.
Tel: (86 10) 6410 5230
www.beirestaurant.com

THE GRILL
For a very special evening, find your way out to the northwestern corner of Beijing at the Aman Summer Palace. As it’s built in the same style as the original Empress Dowagers’ summer retreat, you’ll feel just as grand. You’ll be guided by the light gentle lantern as you’re escorted to The Grill, one of the best steak houses in Beijing. Australian beef rules the planet here and you won’t be disappointed with an additional holiday truffle menu offering special treats. A cellarmaster is on hand, ready to select special bottles reserved for Aman guests.
Tel: (86 10) 5987 9999
www.aman.com