The Beijing Kitchen (Jianguo Road)
Beijing, China Mainland
⭐1 Star
The Experience
From Michelin Guide
With over 20 years of experience, this owner-chef from Hong Kong samples what his team makes daily to keep improving the quality. While he is most proud of his Cantonese barbecue (crispy deep-fried squab, in particular), double-steamed soups, dim sum, and original creations such as steamed tofu with shrimps and goji leaves also impress. And of course, nothing ends a Cantonese meal better than a serving of sago and pomelo in mango purée.
Unique Things
From Visitor Experiences
Owner-Chef's Daily Quality Sampling and Cantonese Barbecue Specialty: The owner-chef, with over 20 years of experience from Hong Kong, personally samples the dishes daily to continuously improve quality. The restaurant is especially proud of its Cantonese barbecue, notably the crispy deep-fried squab, alongside double-steamed soups, dim sum, and original creations like steamed tofu with shrimps and goji leaves.
Fusion of Traditional and Contemporary Techniques with Seasonal, Locally Sourced Ingredients: Beijing Kitchen uniquely blends traditional Chinese flavors with modern culinary flair, often using seasonal ingredients sourced from local markets. This approach supports local farmers and ensures freshness, connecting diners with Beijing's agricultural heritage while delivering innovative dishes such as Black Truffle Baked Free-Range Chicken and Lobster Soup Dumplings.
Chic Decor and Family-Friendly Ambiance Suitable for Casual and Special Occasions: The restaurant offers a stylish and inviting atmosphere that caters both to locals and travelers, making it an ideal setting for casual dining or special celebrations, enhancing the overall dining experience beyond just the food.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant The Beijing Kitchen (Jianguo Road), Beijing are:
Crispy deep-fried squab: This Cantonese barbecue specialty is a highlight of the restaurant, showcasing expert roasting and frying techniques to achieve a crispy skin and tender meat. It is a signature dish that the owner-chef takes pride in.
Shrimps: Used notably in dishes like steamed tofu with shrimps and goji leaves, shrimps add a delicate seafood flavor and texture that complements the softness of tofu and the subtle bitterness of goji leaves.
Goji leaves: Paired with shrimp and tofu, goji leaves contribute a unique herbal note and nutritional value, enhancing the dish's complexity and health appeal.
Double-steamed soups: These soups are a hallmark of refined Cantonese cooking, where ingredients are slow-cooked to extract deep flavors and maintain nutritional integrity, reflecting the restaurant's commitment to quality.
Sago and pomelo in mango purée: This dessert is a classic Cantonese way to end a meal, combining the chewy texture of sago, the refreshing citrus of pomelo, and the sweetness of mango purée for a balanced and satisfying finish.
These ingredients are significant as they represent traditional Cantonese culinary techniques and flavors, elevated by the chef's expertise to create memorable dishes that define the restaurant's identity.
Menu & Pricing
Current Offerings & Prices
The Beijing Kitchen Menu Summary
Tasting Menus
- 8 Courses: ¥1,288 (Cantonese Barbecue and Dim Sum)
A La Carte
- Crispy Deep-Fried Squab: ¥188
- Steamed Tofu with Shrimps and Goji Leaves: ¥128
- Sago and Pomelo in Mango Purée: ¥98