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Suckling pig at Huang Ting
A whole suckling pig roasted to perfection is the Cantonese gourmet's idea of a piece of heaven. In Beijing, few do it better than the chefs at Huang Ting, the Peninsula Hotel's Chinese Restaurant. For homesick southerners longing for a taste of nostalgia, this is the place to go. Perfectly steamed fish with that final drizzle of sizzling oil and sauce, scallops and stir-fried asparagus that are just cooked but still crisp, and double-boiled soups of dried scallops and fresh abalone. For a special birthday dinner, a reunion with old friends or perhaps a New Year's Eve celebration, you can book a private room that seats 10-12. Average cost per head will be from 500-800 yuan ($80-128).
Huang Ting, Peninsula Beijing, 8, Goldfish Lane, Wangfujing, Beijing. 010-8516-2888.
Chef Liang's sea urchin dumplings
Michael Liang is new in town, but you will soon remember his name. The Chinese chef of the newly opened Four Seasons Hotel in Beijing is ready to wow with his take of East-meets-West at Cai Yi Xuan. His pork and shrimp dumplings, flavored with sea urchin roe, are a decadent delight at lunchtime, while his take on the traditional Beijing white cabbage and mustard rolls will bring tears to your eyes, literally. The adventurous chef has distilled his years of experience in the Chinese kitchen into a menu that promises to refresh even the most jaded of Chinese palates.
Cai Yi Xuan, Four Seasons Hotel, 48 Liangmaqiao Road, Chaoyang district, Beijing. 010-5695-8888.
