LumDimSum | Filed under: Foodies & Dining Scene | Tags: Chinese food, Hatsune Restaurant Group, Hunan cuisine, Hunan peppers, Karaiya, Karaiya Spice House, Sanlitun Taikoo Li, Sanlitun Village, set lunch menu, Spicy, weekday set lunch | 4 Comments »
LumDimSum | Filed under: Foodies & Dining Scene | Tags: Afternoon Tea, Bottomless Afternoon Tea, Cantonese food, Chef Yuan Chaoying, Chinese food, Chocolate, Clay Pot, Dim Sum, Horizon Restaurant, Karaiya Spice House, Kerry Hotel Beijing, Maldives, Mid-Autumn Festival, Mooncakes, Open Kitchen, Peking Duck, Taikoo Li Sanlitun, Ya Yuan Peking Duck | 3 Comments »
“WHERE THE CITY’S GREATEST TREASURE IS FAITHFULLY MAINTAINED”
Kerry Hotel Beijing‘s Horizon Chinese Restaurant just re-opened after months of renovation and it’s as if the old Horizon never existed. Stepping into the new space, there are no surviving traces or remnants of the previous Horizon. It’s completely different from before and in a good way.
Guests are welcomed by traditional Chinese design elements like a wall of bamboo strips inspired by dim sum steam baskets, wooden cabinets to lock away personalized tea, and elegant pendant lamps. The main dining hall is partitioned by traditional Chinese lattice screens, which are also featured on the ceiling above. The lighting is soft and the design is strong with a balance between the cold and dark marble to the warm earth tones and delicate birdcages and lattice partitions.
For those more familiar with Beijing’s past and present dining scene, Horizon’s new design is like a cross between the Japanese restaurant Bei in the Opposite House and Karaiya Spice House in Taikoo Li Sanlitun Village.
LumDimSum | Filed under: Foodies & Dining Scene | Tags: 1949-The Hidden City, Chinese food, Duck de Chine, Hand-Pulled Noodles, Noodle Bar, Noodles, Pig Trotter, South Sanlitun | 2 Comments »
Noodle Bar’s October Special: Braised Pork Trotter w/ Preserved Taro & Flat Noodles
In the past week Beijing’s temperature has seriously dropped and as those long, hot summer days become a fading memory, I brace myself for the long winter ahead.
As sad as I am to put away all my short shorts and whispy summer dresses, I am reminded of my favorite parts of winter – indoor fireplaces, hot chocolate, the first fall of snow, big and puffy jackets, mulled wine and winter ski trips up in the mountain.
There are certainly bonuses to the winter season, but it still stands as my least favorite time of year because I generally don’t like to be cold. I find myself more sensitive to cold weather in comparison to others and try whatever I can to stay as warm as possible – wearing an uncomfortable, almost suffocating amount of (layer upon layer) of clothing and consuming more than my fair share of HOT foods!
LumDimSum | Filed under: Foodies & Dining Scene | Tags: Bao Yuan Dumpling House 宝源饺子屋, Baochao Hutong, Chinese food, dumplings, Eileen Eats, Eileen Wen Mooney, hutong, Mr. Shi's Dumplings, The Orchid, Xian Lao Man 馅老满, 老石饺子 | 8 Comments »
Mr. Shi’s Dumplings
Located on Baochao Hutong just across from The Orchid Boutique Hutong Hotel and Hani GeJiu 哈尼个旧 Yunnan Restaurant is Mr. Shi’s Dumplings restaurant, which is unlike the other dumpling favorite hot spots in Beijing because it totally caters to foreigners.
The menus are in English, the walls of the restaurant are covered in international flags, tables are decorated with foreign currency under the glass tabletop, and the entire restaurant was filled with pretty much 90% foreigners. It could have just been a fluke the night I came here for dinner, but I think that Mr. Shi’s Dumplings is definitely catering to foreigners and especially to visiting tourists with a sign in the window that says “Welcome to Beijing”.
While foreigners may also pay visits to other popular dumpling destinations like Xian Lao Man 馅老满 on Andingmennei dajie and Bao Yuan Dumpling House 宝源饺子屋in Maizidian, Mr. Shi’s Dumplings restaurant was packed with almost all foreigners.
LumDimSum | Filed under: Foodies & Dining Scene | Tags: Bespoke Beijing, Chinese food, Eileen Wen Mooney, Gulou, Guoyao Xiaoju, hutong, Sarah Keenlyside, Tan Cuisine, Tang Dynasty, Xian Lao Man 馅老满, 国肴小居 | 4 Comments »
[UPDATE: THIS VENUS IS NOW CLOSED!!!]
Not only is Guoyao Xiaoju 国肴小居 a great hutong find, it also happens to be one of the only restaurants still serving a nearly extinct cuisine – Tan cuisine, a style of cooking developed by a scholar-official named Tan Zongjun in the Tang dynasty.
“Chef Guo is the fourth generation of his family to specialize in Tan family cuisine, which was created by Tan Zongjun, an official who was a native of Guangdong close to the end of Qing dynasty. The Tan family was very fond of rare delicacies, and the many officials invited to their home were impressed with the food that was served there. When the Tan family’s fortunes suffered, they turned their kitchen into a restaurant to support their high life-style. This Tanjiacai uses selected best ingredients and a fusion of Huaiyang and Guangdong to create its own unique style.”
- Eileen Wen Mooney, Beijing Food Writer
LumDimSum | Filed under: Foodies & Dining Scene | Tags: Chinese food, Expat Package, guqin, Yao Qin, Yu Yang Hotel 渔阳饭店, 瑶琴 | 1 Comment »
I first heard about Yao Qin 瑶琴 through a great e-newsletter I received ever-so-often called the Expatpackage (you can subscribe here to receive their witty and informative email updates). The way they praised Yao Qin as the perfect destination to bring out-of-town visitors made me all the more eager to try it out myself.
“Introducing Yao Qin. The interior feels like the China foreigners wish existed, with its stone sculptures, wood paneling, subdued lighting and well-spaced couches all giving a modern nod to the China of old. One can even order from an iPad (at least until it’s seized by authorities for trademark infringement).” – Expat Package
Recruiting a family of foodies, we made our way over to the little strip of restaurants across from Yu Yang Hotel. The entrance is a massive scribed wooden wall which houses a two-story space. The first floor is a beautifully set-up tea room with well-lit block displays of ceramic and clay tea sets and a chunky wooden table top where I assume is used to pour their teas. This room was empty upon our arrival and exit, but I hope this room is functional. It would be a shame if it was just an unused display for guests to walk past on their way up the stairs into the main restaurant dining area.
LumDimSum | Filed under: Foodies & Dining Scene | Tags: 1949-The Hidden City, Chinese food, Noodle Bar, Sanlitun | 2 Comments »
When the weather is rainy and I’m feeling blue, a steaming hot bowl of freshly pulled noodles will, more often than not, do the trick and turn that frown right-side up!
Considering we’re in China, we are all spoiled for choice when it comes to having awesome noodles to slurp on never further than an arm’s length away. Whether it’s your local, hole-in-the-wall noodle stand right in your local hutong (click here for one of my all-time favorite local noodle joints) or you’re balling out on some fancy-pantsy noodles, it’s totally your call.
During my first years in Beijing, I was all about grubbing in super grimy, street-side spots that were consistently packed out with local Chinese taxi drivers. From that initial streak of adventurous dining, I’ve since upgraded to venues I trust to serve food that is both clean and use only high-quality ingredients. As the saying goes, “you are what you eat”, so why wouldn’t you only consume the best? Must I remind you of the days when they discovered jiaozi containing cardboard mixed into the meat?
The Noodle Bar in 1949-The Hidden City still stands as one of my favorite places to get my noodle fix. Walk straight back through the main courtyard of 1949 and you will meet double doors that you will need to literally pry apart (they are quite heavy-duty). Step inside the unassuming doors and you will see a total of 12 seats lined around an open kitchen with kung-fu chefs hand-pulling wheat noodles in front of you.
LumDimSum | Filed under: Foodies & Dining Scene | Tags: Cafe de la Poste, Chinese food, Chun Bing Jingwei Cai, Marilyn Mai, Spring, theBeijinger, 春饼京味菜 | 2 Comments »