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.
This small shop was originally intended to sell handmade crafts, but the owner found so many people stopping in looking for coffee that he decided to make it a coffee shop.
Some say this restaurant in the Grand Hyatt rests atop Beijing’s food pyramid. Made in China's ground-floor Dongcheng neighborhood location focuses on northern Chinese fare. Wood, steel, and an open kitchen behind glass set the atmosphere inside this 126-seat glitzy space.
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.
The über-chic modern dining room and towering, panoramic harbor views are stunning, but the cuisine—half Japanese, half Italian—is just as bold, with a structural integrity that gives the vistas a run for their money.