Global cafe makes like Shake Shack and Taco Bell appreciate to take a gamble on the Beijing F&B marketplace (with various levels of results), but it really is scarce to see an international Chinese cafe team attempt their luck. That is why we were interested to hear that China Tang, an upscale Chinese cafe at first released by the late entrepreneur Sir David Tang at the Dorchester in London in 2005, was opening in Beijing in WF Central.
China Tang’s London and Hong Kong destinations are regarded for their stunning switch-of-the-century-Chinoiserie-meets-neon decor and when the Beijing site won’t hit that mark, the environment are even now plush. The private rooms, in particular, are a treat, with the premier even boasting its own private cigar room. The restaurant has taken in excess of the space vacated by Howard’s Gourmet on the third flooring of WF Central in Wangfujing, which provides sights over the Forbidden City.
China Tang serves large-stop modern day Cantonese foodstuff (influences by the food stuff of Beijing and Chaozhou, amid some others) with a emphasis on established menus and private dining, whilst there is an a la carte menu. According to Dianping, an typical meal will established you back again RMB 693. Good dishes like foie gras with blueberry and crimson wine coulis justify that kind of pricing, as properly as exhibit off a preference for light, balanced dishes in the kitchen.
The complete stand out dish on the working day we frequented was the crispy-skinned squab. The cafe uses 15-working day-old pigeons sourced from Zhongshan in Guangdong, which are to start with soaked in a spiced brine ahead of roasting. There is no doubt that this is between the greatest pigeon we have at any time eaten in Beijing the pores and skin is shatteringly crisp and the meat is however juicy and tender, no mean feat when you might be cooking with a chook this small.
China Tang is a good alternative for these hunting for a new location to impress an vital shopper or rejoice a big milestone this Spring.
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Visuals: courtesy of the cafe, Robynne Tindall