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.
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.
The lonely expat from Italy needn’t look far for a taste of the homeland, since this Causeway Bay restaurant brings in fresh ingredients from Rome on a weekly basis. Diners don’t go for the ambience or presentation, as neither are emphasized.
The famous Longjing tea leaves from the Hangzhou region make the stir-fried freshwater shrimp taste sweet and earthy, but the star of the show is missing from the English side of the menu—the smoked yellow croaker, an unremarkable, bottom-dwelling creature that, in the hands of the Tin Heung Lau
At this pint-sized restauarant chef-owner Que Vinh Dang, who has worked for Rocco DiSpirito and Geoffrey Zakarian, injects playful Americana into his set menu with riffs on alphabet soup and sloppy joes.
“Fine cuisine” is not usually the first thing that pops to mind when talking about the government. In this case though, the Sichuan provincial office hosts a restaurant, highlighting the fiery spice of Sichuan fare. Each province is represented by an official restaurant in Beijing.
This restaurant on the sixth floor of the Four Seasons Hong Kong has established itself as a French cuisine authority in Hong Kong, earning three Michelin stars in 2011 and 2012.
When it comes to cheap Chinese eats, Mia’s offers many fresher, healthier alternative to heavy dumplings and noodles. Quaint and inexpensive, the restaurant serves exotic dishes that represent several minority populations in the southwestern Yunnan province—including The mint-infused salad
This retro-style, greasy-spoon Hong Kong diner is always jam-packed with young locals, who patiently wait an hour so they can split a table with strangers. Well worth the wait, Cha’s serves Shanghai’s most authentic Cantonese comfort food and diner-style sandwiches.
Originating in Lanzhou province, the local dish known as lamian (meaning “pulled noodle”) is a generous serving of noodles in a giant bowl of fragrant beef broth.
Four Seasons devotes itself to the hearty staple of the northern (Dongbei) diet: big, rustic dumplings.
With two locations in the heart of the city, Di Shui Dong is a longtime favorite for Shanghai locals and expats. It’s not exactly known for its polished service or décor; in fact, the ambience here is slightly seedy.
You haven’t had a proper Shanghai brunch until you’ve dug into plates of duck-fat French fries and eggs Benedict at Madison.