Blu Lobster, Beijing

Blu Lobster
Shangrila Beijing

Fun and interactive. This is how chef Brian McKenna creates his menus. Nothing is ever straight forward. The crab meat risotto was altogether hot from the rice, cold from the advocado ice-cream, and light from the lemon grass foam. The spinach pacel served with the 60 degree beef looked deceptively simple until you break it and release the gorgeous yolk within.

The dessert selection is equally fun, with the chocolate tart served with chopped bits of chocs and sizzling candy, that leaves an explosion in your mouth with each bite.




The expresso was served deconstucted with the ground beans at the base of the glass and coffee foam. With each bite, you savour the crunch and flavour of the beans while the foam gives it a lightness.

The different dishes were part of the constantly changing tasting menu. To wrap up the feast, we were served with this minty drink and a paste that when eaten together, is supposed to clean your palate. Delicious and fun meal overall.

Chef McKenna is one passionate chap. He makes it a point to present his dishes to the diners, works with the local farmers to grow the ingredients that he needs for his cooking (and that includes rocket and foie gras), and recruited a complete Chinese kitchen which is very rare for expatriate chefs in China. And if you get the chance, have a chat with him. He is the stellar example of what the love of great food is all about.

Ke Jia Cai (Hakka Restaurant), Beijing

Ke Jia Cai (Hakka Restaurant)
Hou Hai

This was one of the best meals I had on this trip. Simple home-cooked Hakka dishes. The fish that was first fried, then baked in the foil was exceedingly fresh, similarly the steamed vegetables topped with pickles had a delicious clean taste, the beef wrapped in lotus leaf went very well with rice and I just could not stop picking on the spicy fried chicken pieces. This is one place that I will be back for on my next visit.

Xiao Wang’s Home Restaurant, Beijing

Xiao Wang’s Home Restaurant
Guang Hua Lu
No 2 Bldg, Guang Hua Dong Lu
Chao Yang District
T. 6591 3255

It was the Peking duck that we came here for. And we were in for a treat. The duck was crispy and fat. This seems to be the main theme for all Chinese food here.

They did have a very tasty fried chicken wing dish that had a delicious sprinkling of spicy cumin on top and a delicious sweet and sour fried fish topped with pine nuts.