There is just one problem with Bo Wei Yuan, an excellent barbecue joint located on Jiu Gulou Dajie in a sea of street stalls and grillrooms that pump out lamb kebobs and chicken wings: You almost expect to be served the ubiquitous meats on a stick.
Step into the reception area of the Room restaurant and you'll see a desk made out of Lego pieces, surrounded by walls lined by black bookshelves stocked with hot pink books.This rather unusual sight hints at what Room is all about - a restaurant and bar concept that's the first of its kind in Beijing.
Sixteen years after the hotpot chain first started as a little-known shop in Sichuan province, it still lives up to its service promise. With 12 outlets and another opening in May on the west side of Beijing, hotpot lovers can find Haidilao all around Beijing.
Morel's takes the plunge with a signature Swiss dish that rivals hotpot as a fun and communal way to spend an evening
Tradition has been on the menu at Red Capital Club since 1999. This month, the old gem gets a revamp as chef Yang Li adds five dishes to a menu already replete with gastronomic favorites of top leaders (Mao Zedong, Deng Xiaoping, and Zhu Rongji) and classics from the imperial kitchens.
Raffles, the legendary Singaporean luxury hotel chain, casts a wide net with its lavish Seafood Nights buffet at 33 East in Beijing, Brad Webber writes
One might assume food critics are all fond of dining out, but for Eileen Wen Mooney, the Beijing-based food writer and columnist, home cooking is her sweetest choice.
I am a sloth when it comes to grocery shopping. For three consecutive days recently I ate fang bian mian (instant noodles) and frozen jiaozi (dumplings) because I couldn't force my legs to the market a minute away. My refrigerator is often empty except for a few staples such as onions, butter and eggs.
Fatburger's open kitchen allows customers to watch the grilling with the works
Former physicist Li Yu runs the city's first vegetarian restaurant.
First a warning: this is not a place for the fainthearted. Nonetheless, the restaurant is packed day and night with locals, some bringing large metal pots, and for good reason, the food here is excellent - if you have the stomach for it.
I had never thought of making the classic French dish coq au vin until I moved to China. To me it sounded too intimidating to cook. But several weeks after moving to Beijing, the shellshock of living here hadn't faded and I needed to tuck into a home-cooked meal to last me several days.
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