Restaurants in China
China's cuisine is amazingly complex and multi-faceted and travelers will find restaurants in China that specialize in all the various regional styles of cooking. The best restaurants in China range from some that offer white-glove service and banquets with countless courses to humble stalls that may sell only one particular broth or noodle dish. Peking duck is, of course, one of China's most famous dishes and the Dadong Roast Duck Restaurant in Beijing is one of the best places to taste the duck exactly as it should be prepared and served, in three courses.
The Donglaishun restaurants began as a food stall in 1903, but now they are famous for their Mongolian hotpots where diners cook their own meat (traditionally, thinly sliced mutton) and vegetables in a tableside pot of broth. The China restaurants scenes isn't limited to just Chinese fare. Miichelle Garnault's M restaurants (M on the Bund in Shanghai, M on the Fringe in Hong Kong, and M Capital in Beijing) are some of the most acclaimed of the many using locally sourced ingredients in European—and Middle Eastern and North African—dishes.
One of Hong Kong’s biggest bakery chains built its reputation on its oval-shaped version of the egg tart, but its array of sweet and savory delights also includes single-serving cream-topped cakes, fruit pastries, and soft butter-glazed buns.
Reservations are essential here where a traditional 10-dish menu highlights classic regional ingredients (sea cucumber, abalone) in a 700-year-old former Buddhist temple.
Central Asians and Uighurs, a Muslim ethnic minority of northwest China, convene here for large helpings of big-plate chicken.
A refreshing alternative to the city’s ubiquitous Chinese restaurants, this small café serves traditional Cuban fare in the Changning district. The interior is simple and inviting, with walls covered in mostly Spanish graffiti.
A three-floored building of the Ming Dynasty style is home to this restaurant, famously said to have hosted Bill Clinton and Fidel Castro.
Cantonese dim sum, seafood, and Shanghai-style fare are served in the banquet-style dining room of this Wan Chai-area restaurant.
Dai Jianjun is one of the country's most obsessive locavore chefs: his 10-course dinners, served in eight wooden pavilions in a landscaped garden, raise the bar for organic, farm-to-table cuisine in China.
With an interior modeled after that of an historic Beijing courtyard home, this Cantonese restaurant offers one of the city’s most elegant dining experiences.
The 25th floor of the Mandarin Oriental offers a taste of contemporary French fare from well-known chef Pierre Gagnaire. Chef de cuisine Nicolas Boujema (a student of Gagnaire) leads the culinary efforts, earning the restaurant two Michelin stars in 2011 and 2012.
Near the Forbidden City, this restored siheyuan (multi-building structure surrounding a courtyard) is home to one of American lawyer Handel Lee’s creations. Opened in 1997, this dinner-only restaurant specializes in its own brand of fusion, although dishes are mainly Asian or Western.